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Good move Marco.
Meet my Espro. Couldn't get hold of them for a while and prices went insane. I saw them at nearly £400 at one stage.
Now £129 on Amazon. Probably not worth the money but it was a present from my brother. Yours should do the same thing.
It's a good way of clamping down on variables as there are too many, really, when it comes to espresso making.
Set against me latest C mask:D
https://uploads.tapatalk-cdn.com/202...df53aca8ef.jpg
Quality...:D
Yeah, it should hopefully do the trick. I didn't realise that tamping pressure had such a profound effect on coffee strength!
What's your views on this, Granty?:)
Marco.
:wave::ner:
;)
Marco.
sure, tamping and puck prep is as importand as the coffee grind, maybe more so. although tbh they kinda work in tandem. I have a well worn routine which may seem long drawn out as it concerns a few bits and pieces but it lets me get a pretty perfect cuppa.
i would add pressure isnt be-all tho imo
As I say my routine is what allows me to produce pretty constant results, boring they may be but the we usluty is what I'm looking for every time, not hit and miss.
As my grinder works on a timer you have to get that right with the beans you use and grind setting etc as many beans are different yield wise. https://uploads.tapatalk-cdn.com/202...3f62c39b68.jpg
Thanks for the info on this, Granty. I'll comment more later when I get time, as I always enjoy reading your tips:)
In the meantime, could you expand a little on what's involved in your "well worn routine which may seem long drawn out as it concerns a few bits and pieces", as I'm sure there'll be something in there new to me I could potentially benefit from!
Marco.
P.S That last coffee was a particularly nice one.
In pics. The distributor is used on both ends. Light tamp on flat side just to drop level a mil the use distro side.
The razor, which you could make I guess easily is first used to take levels around Puck then its tamped again using more pressure in the higher spots. A few bangs to remove any grains running up side etc. Repolish tamp, then..
The another full turn of razor scrapes off any excess which is gently removed with spoon before final polish tamp.
It's important to heat and clean both the grouphead and the filter. Filter must then be dried. This makes a big difference on crema colour
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:cool:
That's absolutely fab, Grant! Thanks for taking the time to post those pics, mate. Lots to take in there and potentially benefit from:cool:
Marco.
Another reason the razor is great is that it gets you tyhe correct level max you want with the grounds. Any more and you tend to hit the group as it expands(not good) or if too low the puck becomes far too soggy thus poor extraction etc. This level is as important as any other bit.
if your machine has a three-way brew valve (all commercial machines have one, but domestic machines may not). This is the valve that allows pressure to be released at the end of the extraction. This allows you to inspect puck quickly as it drains off the water pressure into tray. if you have one you will hear it after you finish pouring