Hmmm...
Well, not sure what to recommend then. Maybe a different blend and/or roaster. Maybe a larger dose so you don't have to grind as fine. Just thinking out loud. I know a lot of guys who have good results with a 14g dose, though, but it may be a different coffee than what you're using, i.e. more appropriate for that dosing level.
Maybe try dosing by volume once or twice--at about 201 or 199--just fill the PF
from the grinder, do a good distribution and then level it off with the top of
the PF, tamp and pull the shot. It will be a significant change in dose
(probably 21g or so), so you'll have to go coarser. But dial in the grind for
that dose, and see how the shot tastes, just as another thing to try.
You can do plenty without a scace--trust your tongue!
bmc
On Apr 01, 2011, at 01:56 PM, Cindy Goddard <bigstormg...@gmail.com> wrote:
I have done a couple Cafiza cleanings since I got it. I water
backflush everyday after my shots too. My beans are fresh (week since
roast).
Yes, would love to have a scace. Maybe someday!!
Cindy
On Apr 1, 3:59 pm, Ben McCafferty <bmacpi...@me.com> wrote:
> Hi Cindy,
> I agree with everything so far. Another tip when backflushing with
Cafiza--backflush once, then build pressure again, and then pull the lever only to
its middle position, not all the way down. This keeps pressure on the group, but
lets the pump stop running. You can let the Cafiza soak in there for as long as
you like/need, then keep backflushing with water to clear it out. I also find it
helps to pull the blind PF out and rinse it, then reinsert, to help clear the
Cafiza quicker.
>
> A very basic question--how old are your beans?
>
> bmc
>
> On Apr 01, 2011, at 12:04 PM, Dan Hagelin <danhage...@gmail.com> wrote:
>
>
>
>
>
>
>
> > Cindy,
>
> > With some coffees I've set the PID as low as 193. Try setting it
progressively lower until the espresso starts to taste sour then bring it back up a
bit. I don't know if my PID is accurately calibrated so I don't know if I'm really
brewing at 193. Oh for a Scace thermofilter! What I do know is that the temperature
is consistent so I've learned to just trust my palate.
>
> > Dan
>
> > On Apr 1, 2011, at 11:20 AM, Cindy Goddard wrote:
>
> > > Kitt, I have changed temperatures a few times. Seems to taste the
> > > same no matter where I adjust the PID. I've gone from 197 to 201. I
> > > may need to get a instant read thermometer to see what the brew temp
> > > may really be. I have a untrained palette when it comes to the taste
> > > of espresso, so it maybe something that I will adjust to.
>
> > > Cindy
>
> > > On Mar 31, 7:46 pm, "Kitt Johnson" <kittjohn...@verizon.net> wrote:
> > >> Cindy, If he coffee has a lingering, bitter after-taste, sometimes it is
an
> > >> indication that the temperature is set just a little too high for that
> > >> particular blend. Try backing the temperature down by about 2 degrees and
> > >> see if it gets better. You can play with he temperature and taste your
way
> > >> to what is right for your beans. If it begins to taste "sour", then you
> > >> have gone a little too cool.
>
> > >> ----- Original Message -----
> > >> From: "Cindy Goddard" <bigstormg...@gmail.com>
>
> > >>> ... my shots have
> > >>> gotten a lot better. Seems though, that they all taste a little
> > >>> bitter,
>
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