hello kitt, thank you for your response.
Many of us can sympathize with your situation ... It is extremely difficult to become skilled at making espresso without a mentor or taking a training course. There appears to be a widespread belief that it is a simple task. It is not.
i know it isn't. but i have been making espresso for a year on a 1970's la pavoni manual lever machine, and that's much harder.
Assuming that: - you have beans from the bar stock of a good shop
no, i roast them myself, i've been doing that for quite some time. i am convinced that the beans aren't the problem. i know how to roast and when to use them. and they taste great on the gaggia classic. i'm sure the problem with the brewtus is not the taste of a flaw in the coffee, but an extraction problem.
very same container), and assuming that - you weighed approximately 15 or 18 grams of beans which you ground and properly tamped into the same Gaggia filter basket such that they produced 2 oz. of fluid in 25 seconds when pulled, and that - your pressure reads 9 bar on the pull,
i weight around 14.2 grams, it depends a bit on the beans/roast i use (slightly different weight/volume ratio, darker roasts tend to weight less). i am using a different basket, exactly the same as the standard expobar basket, except slightly smaller. i have tried the standard expobar basket with more coffee (15-16 grams seemed fine) but the problem was the same. and i like to use less coffee, the traditional 14 grams is perfect for me.
the pressure, it build up very slow (i suspect too slow) and after 11 seconds (measured on a blind filter) in hits 9 bars. then the coffee starts flowing, and the pressure usually drops back to 8.5 bar.
Then I suspect guess your temperature is off (rather than a problem with the pressure) ... regardless of what the screen reads. You report that you have tried different "combinations", but I do not know how meticulously you have explored the impact of changing the temperature or whether you have learned how to use temperature to change the taste.
i've been rather meticulously. as an example, i would change the pressure, then try different temperatures with that setting, going up one degree at a time. i know the taste of a shot with too low temperature (simply put: sour) and too hot a temperature (simplifying, burned and bitter).
i've adjusted the offset value to todd's recommendation (8.5 celsius) and the machine usually performs best at 93 or 94 degrees celsius. this makes perfect sense.
i would like to hear back from you, do you still think it's the temperature, maybe i missed something? i would be very interested to read what's your diagnose after reading this post.
thank you very much. have a great weekend, guido. -- You received this message because you are subscribed to the Google Groups "Brewtus" group. To post to this group, send email to [email protected]. To unsubscribe from this group, send email to [email protected]. For more options, visit this group at http://groups.google.com/group/brewtus?hl=en.
