hello john,
thank you very much for this post.
i found to pressure for steaming milk to be insufficient at the factory
setting, difficult to get a proper vortex in the milk. i have adjusted
it to 1.2 bar, and that seem much better. my first frothing at least
resulted in perfect micro-foam.
i will look into baskets at some point. it seems that many people prefer
something else over the standard brewtus baskets, no?
about distilled water, i read somewhere that the minerals in water are
essential to brewtus' function. it was the brewtus manual from this
group/wll. i quote, 'note: do not use water that has had all the
minerals removed, e.g., distilled water. minerals are necessary for the
sensors in the boilers to work properly.' is this something you are
aware about, and do you still recommend trying it as a starting or
reference point?
i was convinced that the tap water here in amsterdam was good for
espresso (more experienced people than myself have told me it is fine)
but i guess i should at least try different water. our tap water tastes
very nice, but maybe the composition could be less that ideal for my
espresso machine.
i am talking off-group now with kitt, i am going to perform some
consistency tests and give him the results. i think it might prove that
i should start training on being more consistent before i proceed to
trouble shooting. me being inconsistent would definitely distort any
test results (and thus render these useless, if not deceptive).
thanks again for your help.
have a great weekend,
guido.
Hello Guido,
No harshness in cup, temperature can play a big part, as well as the
cleanliness of the machine as was mentioned. Water hardness, so many
things. I would start with distilled water for sure. Not because it is
the best, just because you are starting from zero with no minerals.
Everyone will give you different answers and to be honest most of them
will be right to a point. Your problem could be an addition of
problems.
I am only using the VST basket (
http://store.vstapps.com/products/vst-precision-filter-baskets
) with 18 grams of coffee (it is designed for that. In that basket it
is not updosing). I also go for the fruitier coffee's from the west
coast I enjoy for example
http://www.49thparallelroasters.com/products/epic-espresso.
Could it just be your dislike for a type of espresso? Maybe you could
pick up some info here?
http://www.home-barista.com/howtos.html?sid=f7ef7ce88c478255a2509aed9f014000
As for the pressure that is simple to adjust.
http://s298.photobucket.com/albums/mm259/judge34411/?action=view¤t=Noconnector.jpg
Take off the back of the machine. Looking at it from the back, you
will see a black plastic unit on the upper right side. This is the
pressure-stat. You will notice it has a copper pipe coming out of the
bottom going to the top of the boiler and wires connected to the top.
In the middle their is a cog (wheel) you can adjust this clockwise
(looking down). This will increase the pressure, Adjust it very
little at a time and allow the pressure to adjust. Mine came set at .
95 bar I now have it set to about 1.1 bar. I imagine I would not try
and take it over 1.2 even though others take it higher. I was told
some stores will preset them to 1.2 others will leave them stock at .
95, same for the brew pressure, some stores will lower it down to 9-10
bars and some will leave it stock, as mine was (13 bar, now at 10).
Good luck
John
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