Extraction time and preinfusion - have I been getting it wrong all this time?

C-man

derrilex wrote:

My interpretation of the Kelsey choke. It was the best tasting shot I've had in 3 days. http://www.youtube.com/watch?v=o2tkC0DU4Ns

looks like it started out OK, then turned into a blonde gusher When I get it right it starts slow and runs a thin hair like mouse tail the whole time and stays dark just sayn---

derrilex

Nothing gusher about that one. It's just the light and reflection that plays with the camera

Koffee_Kosmo

Time starts from when you press the button

conikal

Koffee Kosmo wrote:

Time starts from when you press the button

which "button" is that on the Strega..KK.. ??

Koffee_Kosmo

conikal wrote:

which "button" is that on the Strega..KK.. ??

Believe it or not it does have a microswitch type button at the base of the lever to activate the HX pump KK

derrilex

Was thinking about that too KK. Mitica has the same switch 😉 😉

C-man

derrilex wrote:

Nothing gusher about that one. It's just the light and reflection that plays with the camera

gusher was the wrong word, at the end your stream was about 10mm think I must be pouring chokes then as my stream never gets any thicker than 2-3mm when I have thick streams they don't taste as good to me.

derrilex

I have noticed when using a normal PF if the stream isn't thick and gooey it's a rubbish shot. I'll sometimes get a thin watery stream if I grind too tight and in that case based on previous experiences I'll sink it and start again. Thick and gooey is good in my experience 😃

Lacehim

Thin and watery shots usually points towards channelling from my experience, especially if you grind too tight, the water just finds the easiest way through.

Lizzi

Quick starters are sink shot in this house.... When I use the Syn triple basket and things go the way they should it will often take about 10-12 seconds before the extraction starts. I often cut it around 45 sec, and end up with about 30-35ml of what I call Ristretto. Smooth, sweet, no bitterness, just bliss in a cup. Lately I have been using a Syn single basket, first time I have tried my hand at it. It will take about 6-8 seconds before the flow starts, and I cut it at about 35 sec, giving me around 15-20 ml.. just enough for a piccolo 🙂 🙂 L

C-man

sorry, I should have said thin tail but very thick syrupy gooey pour with out the ballooning at the top. I should film one.

C-man

more like a choke, then driper turning into a steady stream, still sticky but the stream stays skinny and dark the whole thing takes about 45 seconds

askthecoffeeguy

here's a link to an extraction I did the other day where I purposely fined the grind and updosed the shot to compensate for 3 week old beans - and the extraction ran for about a minute in total with approx 20 sec before it started pouring Its not how I'd normally run my shots but the resulting coffee was delicious - but was probably better enjoyed as a double espresso (which is how I had it) than as a milk based coffee - as it lacked a little definition and punch - which was compensated for by some lovely round sugars on the mid palate...; but I digress... http://youtu.be/PcFueADAP2Q

askthecoffeeguy

and incase you're wondering, yes, that's a chopped down lawn mower blade acting as a backing plate for the front panel, pop riveted to hold the brew switch in place - a necessary quick fix from a camping trip over new years! I've had a custom front panel made, it just needs to be fitter, and I've replaced the crap plastic sides panels as well on the Rancilio Epoca - so It should have an all stainless finish - which is both more hardy and better looking than the plastic original!

Brett_H

Great video Pat! I especially like the new and improved Epoca!!

UNM

When i read that, my first thought was 'who takes a lawnmower on a camping trip?' I suppose some people might find going camping with a commercial espresso machine equally odd though.

askthecoffeeguy

found the spare blade in a shed on the property we were staying on it was old and rusty so i assumed that it was not being used - kudos for taking an angle grinder on a camping trip though to cut the blade down to size!

C-man

Pat I thought is was the S24 you took camping? I am having a good run with mine these days

askthecoffeeguy

C-man wrote:

Pat I thought is was the S24 you took camping? I am having a good run with mine these days

some, er, unpleasant person passed comment on the S24 at a fund raiser for the local school last year, that, "its amazing how you can make such great tasting coffee from such a rusty old machine!" which wasnt rusty by the way but it was pre-loved and not in a nice way (although always very well maintained), so I thought its about time I trade in for a more recent machine the Epoca was only 18 months old when I bought it and it hadnt had much use (or a good clean!) and supposedly the internals are the same except for the insulated boiler) - but the build quality is nowhere near as good the plastic sides snapped off as soon as I picked it up and a quick check when I got home revealed that this wasnt the first time that it had happened - as theyd been hastily glued back into place before, so I replaced them with stainless but it still continues to make great coffee - which is the main thing! P

C-man

My S24 is making really good coffee, about 6-10 a day with all the tradies wanting some. I had a coffee today at Lacehims with his big lever, I noticed his shot looked just about the same as mine, a nice slow 2mm dark stream but his shot is a bit hotter in temp. so either mine is a little cool or his is a little hot? most likely mine being the older cheaper machine. Pat did you ever check the temp the S24 was producing? Maybe I am running a little on the cool side? I must admit I thought his coffee tasted better as it cooled, maybe just because that is more what I am used to? C-

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