(GPGT)Espresso machine hoot

[purpleberry]

my experience with coffee and alcohol. Hard to pull up some thing decent.

my recipe
1. single shot dark espresso (not double)
2. 2 shot baileys
3. 1/2 shot cointreau/grandmarnier
4. 1 shot kahlua
3. 100ml ice cold full cream milk and 50m evaporated cream
4. shake with crushed ice and serve with pina colada glasses
5 garnish with chocolate sauce or cocoa powder and mint lea or blood orange rind.

alternative to a fruity tropical. Now all you need is warm soft sand under your feet, balmy sea breeze, open air tiki bar, a lightly drunk young blonde giggling stupidly at your lame jokes but both clearly aware how the night will end and with not a care in the world. Can wait for next overseas trip........damn this virus.

This one more alcohol than coffee lol

 

[linusz]

Got a bottomless filter
Multiple streams come out splashing. Puck soft and wet

About 15g.
Any advice please

 

[chikyblink]

Got a bottomless filter
Multiple streams come out splashing. Puck soft and wet

About 15g.
Any advice please

What is the size of your filter? Make sure your doses are +/- 1gm of your basket size.
Soft and wet pucks are indications of using too low of a dosage.

 

[linusz]

What is the size of your filter? Make sure your doses are +/- 1gm of your basket size.
Soft and wet pucks are indications of using too low of a dosage.

My basket is 18g. What would be the reason why need to dose to full basket?

Could it be the grind it's too fine so the water can't seep thru?

The extraction is 2x the coffee right around 25 seconds right?

Thanks

 

[chikyblink]

My basket is 18g. What would be the reason why need to dose to full basket?

Could it be the grind it's too fine so the water can't seep thru?

The extraction is 2x the coffee right around 25 seconds right?

Thanks

There's your problem. You dose 15gm into a 18gm basket.
If you dose correctly, when water hits the puck, the puck will expand, filling the entire basket and almost touching your grouphead screen.
If you dose too little, your puck will barely expand and will leave a much bigger gap between the puck and the screen. When you stop the shot, a lot of water will be left behind due to the bigger gap. That's the reason for soupy wet pucks.

1:2 ratio in 25-30secs is just the guideline. Feel free to tweak it according to your tastebuds.

 

[pulp_79sg]

Guys... any recommendations for reliable sites to buy espresso machine spare parts online and can ship to SG?

I'm specifically looking for shower screen, gasket and o-ring, maybe the screw as well. So far, the sites I've seen either do not ship to SG or wants to rob me with the shipping cost i.e parts £12 and shipping £40...

TIA!

 

[humayunh]

Hey Guys,

Anyone knows where can I get a Lido ET in Singapore? Coffeeinaplace.com doesn't seem to be responding. =/

 

[linusz]

There's your problem. You dose 15gm into a 18gm basket.
If you dose correctly, when water hits the puck, the puck will expand, filling the entire basket and almost touching your grouphead screen.
If you dose too little, your puck will barely expand and will leave a much bigger gap between the puck and the screen. When you stop the shot, a lot of water will be left behind due to the bigger gap. That's the reason for soupy wet pucks.

1:2 ratio in 25-30secs is just the guideline. Feel free to tweak it according to your tastebuds.

Thanks. I upped to 16 or 17g and the puck was 1 harder piece

There was channeling though. Some spurting. So annoying

Used some older bean so can't confirm if that's why less crema or why it taste a bit sour

 

[tremor]

There's your problem. You dose 15gm into a 18gm basket.
If you dose correctly, when water hits the puck, the puck will expand, filling the entire basket and almost touching your grouphead screen.
If you dose too little, your puck will barely expand and will leave a much bigger gap between the puck and the screen. When you stop the shot, a lot of water will be left behind due to the bigger gap. That's the reason for soupy wet pucks.

1:2 ratio in 25-30secs is just the guideline. Feel free to tweak it according to your tastebuds.

My 16-18gm basket from IMS also same problem. I does 17gm wor. Still wet wet like a horny girl.

 

[DriftKing]

My 16-18gm basket from IMS also same problem. I does 17gm wor. Still wet wet like a horny girl.

Actually how do we read the IMS basket is how many grams? I've bought two but the number doesn't really mean grams from what I'm aware of.

 

[VinaFair]

Can google the model number, got specification online

Sent from HUAWEI INE-LX2 using GAGT

 

[Lazy_Tiger]

Guys... any recommendations for reliable sites to buy espresso machine spare parts online and can ship to SG?

I'm specifically looking for shower screen, gasket and o-ring, maybe the screw as well. So far, the sites I've seen either do not ship to SG or wants to rob me with the shipping cost i.e parts £12 and shipping £40...

TIA!

i bought from coffeeparts.au before. depends what you are shipping. might be ex.

 

[Lazy_Tiger]

Thanks. I upped to 16 or 17g and the puck was 1 harder piece

There was channeling though. Some spurting. So annoying

Used some older bean so can't confirm if that's why less crema or why it taste a bit sour

Could be the beans are not the most optimal for espresso. Which bean are you using? Try a espresso blend from padre or ona coffee or nylon or strangers. brew 7-10 days post roast date.

I recommend getting solid beans first before trying to analyse what went wrong. Store beans with as little air as possible.

Sour and bitter could be uneven extraction. try WDT.

Sour and salty could be under extracted. Not hot enough, too fast, roast too light.

 

[hardwaregone]

I think it's not unusual to have a watery puck if you are using 14-15g.
If you use more coffee, the puck has more room to absorb retained water like a sponge.

It's not important to me as long as the espresso taste okay.

 

[linusz]

Could be the beans are not the most optimal for espresso. Which bean are you using? Try a espresso blend from padre or ona coffee or nylon or strangers. brew 7-10 days post roast date.

I recommend getting solid beans first before trying to analyse what went wrong. Store beans with as little air as possible.

Sour and bitter could be uneven extraction. try WDT.

Sour and salty could be under extracted. Not hot enough, too fast, roast too light.

Hi
The beans from perk coffee were open for some time so I guess it's not fresh now. I will try with my fresh bright coffee company beans tml. Froze most of it in double ziploc within a container so I will see if it's still as good. This is a dark roast so I guess lower temp

The best I got was from square miles which brewed an orangey look. Their red brick

Yup agree. Need to fix and only vary 1 factor at a time. It's a hobby for those with ocd traits.

 

[linusz]

I think it's not unusual to have a watery puck if you are using 14-15g.
If you use more coffee, the puck has more room to absorb retained water like a sponge.

It's not important to me as long as the espresso taste okay.

The distribution is important but it's so hard to have minimal channeling lol

Who uses bottomless all the time?

True I just watched James hoffman espresso videos. He mentioned the larger space after the pressure goes off will result in a explosion of puck.

 

[SNAG]

Guys... any recommendations for reliable sites to buy espresso machine spare parts online and can ship to SG?

I'm specifically looking for shower screen, gasket and o-ring, maybe the screw as well. So far, the sites I've seen either do not ship to SG or wants to rob me with the shipping cost i.e parts £12 and shipping £40...

TIA!

You can try Blue Star Coffee. Reasonable shipping to SG from Ireland. My parcel got stuck there by Anpost since March (due to flight suspension!), but just got my parcel.

 

[holymolely]

Wanting to get the cafelat robot but getting it shipped directly from the website is like additional 20% with their shipping cost plus tax. Anyone know if there are cheaper options available?

 

[tremor]

I think it's not unusual to have a watery puck if you are using 14-15g.
If you use more coffee, the puck has more room to absorb retained water like a sponge.

It's not important to me as long as the espresso taste okay.

The distribution is important but it's so hard to have minimal channeling lol

Who uses bottomless all the time?

True I just watched James hoffman espresso videos. He mentioned the larger space after the pressure goes off will result in a explosion of puck.

I'm using bottomless. Interesting observation. i have a motta distribution tool, I've noticed that I shake down and tamp sometimes produces better using distribution tool and tamp. But sometimes its the other way round. I have no idea what gives. Perhaps distribution tool is nothing but placebo effect. Does nothing at all.

 

[chikyblink]

I have a OCD distribution tool. And I find it useless as well. My most useful tool is a needle.
The problem with single dosing is that the beginning grounds are of different sizes from the ending grounds, that is if you dump all your beans in at once. Which is why stirring your grounds with a tool is so important.

Sent from HUAWEI CLT-L29 using GAGT