Guido, pull it at temperature that is right for your coffee: ... Doesn't make it bitter and doesn't make it sour.
The beans I was pulling on my machine last week seemed best when I was at 195. The beans I am using this week seem happy at 193 preset and pulled as it drifts to 192. I'm pulling for caps. A friend with a B4 was pulling the same beans 3F lower than I do last week. I have no idea whether his offset is different, his probe is at a different place in the boiler, or his tongue is different. He pulls for straight shots, i pull for milk. Giving you a precise temperature for your beans on your machine with your offset and your volume of beans is unwise. I see people reporting that they pull at 202 and have "great taste." What counts is how it tastes to the person drinking it. You have to trust your tongue. Just don't change it from shot to shot. I am interested in the consistency of the output, not the taste. If you have frequent channeling (more than 1 in20 shots) I suspect that could be a contributor to the Some shots are bad and some are OK phenomenum. Please set the bar at 9.0. Some thoughts on baskets. Manufactures do not view baskets from different sources as identical and interchangeable. Based on the last time I looked into baskets, most were made by one source. Different manufacturers rented time on the specialized machines to make "their basket." they had subtle differences in the shape, hole placement, depth, material, etc. For their basket. The.engineers who design company A's machines are designing for company A's baskets ... As a small pressure on users to remain brand loyal when they replace the machine. But the basket is part of the "system" as a whole, just as the length of copper tube connecting the boiler to the group is... Too long and you have more than anticipated heat loss. Too short, the opposite problem. Change baskets and you are screwing with the system. So the result may change. Most espresso machines are shipped with 2 baskets ... One for pulling doubles and one for pulling singles. They are not interchangeable, although you can use the small one to pull a double ... It is just likely to be over expressed at an unintended grind (in the manufacturer's mind.). Your frequent references to using a small basket might mean that you are using the "wrong" basket ... With the natural result of harsh coffee. Hopefully this is not the root of your problem. (on the other hand, it's kinda easy to fix.) The single basket is only expected to hold about ten to 12 grams. As an aside, the triple basket has an obviously different pattern of holes in addition to higher sides that require a deeper or bottomless PF. I gather from your "complicated" reference and eBay reference that this is a used machine. Do you know anything reliable about its prior history? Was it a new machine being disposed of by a dealer or a return to a dealer? It is a fairly recent design to have shown up on eBay. But I don't keep up with trends there. Sent from my iPad On Mar 26, 2012, at 3:12 AM, Guido <[email protected]> wrote: > hello kitt, > > when you give me the parameters for the tests the run, please tell me > the temperature i should perform these tests at. it is currently at > 199f. and the pressure is 9.5 bar against a blind filter. > > thanks, > guido. > >>> While you are awaiting the report of other B4-v owners, I would >>> appreciate it if you would pull 3 shots to the following parameters: >>> naked PF, Gaggia double basket, 17 grams, 25 second pull, grind >>> adjusted to produce 2.0 oz net fluid after it stands. Is the machine >>> producing identical results (+\- 5%) with all 3 pulls or do you >>> consistently have outliers and or channeling? Please pull the same >>> setups on the Gaggia and let us know the resulting fluid amount and >>> taste. thx. >> >> i don't have the gaggia double basket. it came without the basket and >> portafilter. i bought a portafilter for it, and use the same basket that >> i use with the brewtus. i can perform the test either with the standard >> brewtus basket, or with the smaller one that i prefer. i guess the >> original brewtus one would be best, since you know that one. tell me >> what you think that are the best parameters (amount of coffee and what >> else) for that particular basket and i will then run the tests. >> >> the coffee i will use is a single origin from panama, it will be three >> days old (if i run the tests tomorrow, what i intend) and it's roasted >> full city, stopped on the verge of second crack. >> >> phew, that was a lengthy one. i owe you for even reading through it all. :) >> >> cheers, >> 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. > -- You received this message because you are subscribed to the Google Groups "Brewtus" group. 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