Hi all,
just sharing my current extraction pressure... i'm getting my coffee
extracted out the moment i reach 4 bars and the pressure will rise
till approx 8-9 bars as the espresso continues extraction,
just wanna know any of you getting the same?
i'm using a VARIO grinder with a setting of
Hi Justin
The Brewtus has a cool wand steam wand which uses different tips to a
standard hot wand as it has a nylon pipe inside insulate the wand and keep
it cool.
The Cool wand uses tips with an 8mm male fitting, normal wands use a 10mm
female fitting but it does not always seem to be a
Hi
Is it a rotary or vibration pump Brewtus? The vibe pump models do take a
little longer to build the 9bar of pressure when compared to the rotary
versions.
JohnB
On Fri, Apr 1, 2011 at 9:24 AM, Heenaldo hee...@gmail.com wrote:
Hi all,
just sharing my current extraction pressure... i'm
My Brewtus does the same thing (I have the vibe pump). I also have a
Vario, but my micro setting is 5 down from the top and macro is on 2nd
notch from top. Any finer and it can choke the puck during
extraction. I dose around 16g. Have you calibrated your vario? Mine
needed calibration when I
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
On Mar 31, 2011, at 11:58 AM, Cindy Goddard wrote:
Seems though, that they all taste a little
bitter
In the Brewtus, this is also an indicator that a cleaning is needed.
Try backflushing with Cafiza in a blind filter 5 times and backflush
with clean water 10 times or so to rinse. If you
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
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
My machine did this with the vibe pump, and does it (to a lesser extent) with
the rotary. You're just building pressure against the puck, and some liquid
sneaks through before the grounds swell and seal a bit. This is basically the
idea behind pre-infusion--let the grind get wet with no
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
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,
Remember the gauge connected WHERE !
Thus there is also a dwell time as pressure builds in the Boiler
(Head / air space) and thus the larger the brew boiler the longer the
dwell time.
In effect it adds a slight pre-infusion by default. It starts to
pump, water reaches the puk BUT at this stage
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