(GPGT)Espresso machine hoot

[Corsabrin]

I see. If I currently have a 16 g dose with 50% brew ratio @ 25 seconds, do I execute a simple proportioning to achieve a larger cup of espresso using a 21 g basket? Will it taste the same? assuming all other variables are same.

Also, anyone tasted coffee from a trifecta or steampunk before? Both looks cool haha

 

[testerjp]

You mean you from 16g dose increase to 21g?
Your coffee bed is now thicker with more resistance.
Your grind level will be slightly coarser to maintain the same flow right?
Your basket also won't be the same I guess.

It means other variables cannot be the same.
At 21g it should be able to extend to 30-32 seconds. Maybe total about 10-15ml more.

I don't think it will be exactly the same,
It should be less bitter and maybe brighter and more acidic since your grind size is now bigger.
If you're doing a latte, now that you pull longer. The ratio of espresso:milk will be different so should not taste the same too.

Anyway just do it easily and efficiently imo is more practical.
If it presently works, just stick to it.

 

[tyrtok]

do you remove your portafilter immediately after brewing?
I realized i have wet grinds along the rims of my portafilter (the part where it touches the o-ring)

any idea what is wrong? is it because my oring is worn? (2nd hand machine)

 

[Corsabrin]

basket too full? PF not fitting properly?

 

[tyrtok]

basket too full? PF not fitting properly?

on a e61 grouphead. i don think is full though. i only tried 10g grind. how tight do you normally lock the PF?

 

[chikyblink]

How old is the machine? The gasket is probably worn out. When you lock the portafilter the handle should be at 6 o'clock position. 5 o'clock is fine too but 4 o'clock you'll need to change the gasket asap.
Another way to check is to lock in a blind filter and activate the pump. If there's water leaking out, the gasket is worn out.

Sent from Samsung SM-N910G using GAGT

 

[tyrtok]

noted. seems like the gasket is worn.
if i push abit harder i can go to 5 ++ 4 oclock. will take a picture later.

can I just get any e61 gasket from ebay? using sanremo treviso lx.

 

[testerjp]

Think i read somewhere they have different height, cannot anyhow get.

Maybe use a brush and sweep out what's stuck may work.

 

[Corsabrin]

hmm my bz13 PF locks fully at 5 oclock. btw is it easy to change the gasket?

 

[testerjp]

Unscrew the shower screen then use a sharp pincer to pull down.

 

[Corsabrin]

Oh i see. By the way, anyone knows of any roasters near sengkang ah? want to go for fresh roast, but dont want to order so many packs at once for free delivery

 

[Lazy_Tiger]

do you remove your portafilter immediately after brewing?
I realized i have wet grinds along the rims of my portafilter (the part where it touches the o-ring)

any idea what is wrong? is it because my oring is worn? (2nd hand machine)

maybe trying cleaning the oring area. use a wet cloth and run it around the gap where the o ring is.
that place is one of the hardest to clean.

see if that makes a difference before replacing the oring.

if u are changing i recommend cafelat ones. comes in a few sizes and can order from cafelat store.

 

[Lazy_Tiger]

Just curious, assuming im going for 50% brew ratio, how long should i be extracting?

Really depends on the beans. Is there some taste u want to change? Actually slayer recommends adding more coffee and longer extraction time if u find the extraction is too fast and coffee is sour.

Higher dose does not always mean that the coffee will be sour

There is a point of diminishing returns with grinding too fine and using a low dose in an attempt to get higher extraction rate. Too fine can also lead to Channeling and poor extraction rates unless go for a longer pre infusion. But even this does not work all time time.

I think nearest fresh roasters for NE area would be smitten in defu lane. Liberty and bettr barista are in macpherson.

 

[Corsabrin]

Hi guys, i got these two cleaning agents from my purchase of the bz13. the smaller one is tablet, while the larger one is powder form. May i know what should be use for which type of cleaning?

Sent from Samsung GT-N7105 using GAGT

 

[Corsabrin]

Really depends on the beans. Is there some taste u want to change? Actually slayer recommends adding more coffee and longer extraction time if u find the extraction is too fast and coffee is sour.

Higher dose does not always mean that the coffee will be sour

There is a point of diminishing returns with grinding too fine and using a low dose in an attempt to get higher extraction rate. Too fine can also lead to Channeling and poor extraction rates unless go for a longer pre infusion. But even this does not work all time time.

I think nearest fresh roasters for NE area would be smitten in defu lane. Liberty and bettr barista are in macpherson.

ahh i see.. I should go grab some beans there. any reco for dark roast?

 

[testerjp]

Hi guys, i got these two cleaning agents from my purchase of the bz13. the smaller one is tablet, while the larger one is powder form. May i know what should be use for which type of cleaning?

Sent from Samsung GT-N7105 using GAGT

From the website it says either 3-5 grams of powder or 2 tablets, same thing. Think the tablets are easier to use but powdered is easier to dissolve.

Prefer tablets.

 

[Lazy_Tiger]

Hi guys, i got these two cleaning agents from my purchase of the bz13. the smaller one is tablet, while the larger one is powder form. May i know what should be use for which type of cleaning?


Sent from Samsung GT-N7105 using GAGT

I'm not familiar with this brand but I used tablets for superautos. The powdered form is for semi autos like your bz13.

super autos use tablets because powder is messy and may stick on to surfaces and contaminate the parts of the machine that is not going to be touched by water. The tablet will be crushed by the tamping device in the super auto.

 

[Lazy_Tiger]

ahh i see.. I should go grab some beans there. any reco for dark roast?

For smitten, liberty and bettr barista? Their roasts are not that dark IMHO.
Bettr barista was previously roasting a geisha for espresso. very aromatic. Staff was very friendly too.

Liberty i think is decent. I have not tried smitten yet.

I tried joe and dough today. Joe 1913 blend. Seems to be a dark roast. I think its decent. They don't roast their own but get one of the local roasters to roast for them.

Jimmy Monkey makes a fantastic dark/medium style roast. Ironbark blend i think. Works really well with milk. The powdered cocoa flavour really shines thru the milk.

If u want something really traditional and good quality try al banco and siesta from coffee in a place. Roasted in Naples and delivered here fresh. This roast is very dark and takes skill to pull but if you do it right it can be very smooth but powerfully aromatic. This is the South Italian traditional espresso profile. zero acidity, chocolate liqueur flavour. Beans sourced from Nordic Approach.

Spinelli also roasts fresh and dark. You can go to their website and order and state you want a fresh batch. Collect at the outlet of your choice.

Oh yahava and pacamara too. yahava just order online.

 

[mirage86]

Coffee beans from roasters around the world

Hi everyone!

I'm new to the thread, hope I'm not breaking any rules by posting this here. I'm an avid home barista for more than 3 years now, started out with a single boiler and now upgraded to a Breville double boiler + Baratza Preciso grinder. Usually camping around this thread and other websites like coffeegeek and homebarista to learn more

Quite happy with the steam wand on the Breville, makes very good microfoam!

To help increase the variety of options for coffee beans we can get here, I'm starting a coffee subscription service called Joe Curious. The aim is to bring in coffee beans roasted by well-known cafes or roasters from overseas, so that all of us can enjoy great coffee without having to travel.

Having travelled quite a fair bit myself, I can only say that coffees from the same origins can taste very different when roasted by different people - which is why I always make it a point to try new cafes when I'm overseas. Hopefully by starting this subscription service, it'll be easier for everyone here to get access to great coffees easily.

Do support if you love to try coffees from roasters all over the world Cheers!


Regards,
JQ

 

[mirage86]

Just curious, assuming im going for 50% brew ratio, how long should i be extracting?

As a starting guideline, 28-30 seconds works quite well. You can then adjust your grind size based on the taste of the shot. Too sour and sharp usually means underextraction, so you can either adjust the grind size finer and/or pull a longer shot. Do the opposite if your shot tastes bitter

I'd pay more attention to the taste than the duration - if you see jap cafes, they extract for much longer time and produce much lesser espresso, but their coffees turn out to be very chocolatey and smooth.

This is quite a nice and easy guide to calibrate your shots: http://www.baristahustle.com/the-espresso-compass/