The Coffeehouse.... Baristi, Barista, Bariste

[Marco]

Smashin!

Okies, after much experimenting and learning, I've just pulled this double shot, which is much closer to the results I'm aiming for - and it tasted FAB:





Marco.

[struth]

looks much better. good colour and texture

[Marco]

Cheers, mate. Wanna know what made the biggest difference, out of all the things I tried?

Ensuring that the portafiller (namely the basket containing the grinds inside) is ABSOLUTELY level BEFORE tamping! The grinds must be evenly distributed inside the filter, otherwise the quality and consistency of the pour is adversely affected.

Also, when filling up the filter basket with grinds, and before tamping, you need to ensure that the grinds are evenly distributed, and not leave any 'peaks'/mounds or empty spaces inside the filter basket. Spending a few seconds levelling out the grinds pays off, by improving the evenness of the subsequent tamp.

It's the ONLY way you get a nice even pour and a rich, smooth taste...

What was also significant, aside from spending the required amount of time optimising the grind setting for the beans used, and I can't stress just *how important* that stage is, was positioning the cup on the machine, so that the coffee pours down the edges and flows into the middle of the cup.

That defo encourages the development of a nice crema...... As opposed to simply aiming it down the middle of the cup!

Oh and sparkling water doesn't work, at least on my machine. It just inhibited not only the pour, but also weirdly the generation of steam for frothing the milk. Still water is best.

So, to recap.... The main thing I've learned is that, for me anyway, genuinely EVEN distribution of the grinds is an absolute must for best results, so in that respect the little distributor tool I bought has been invaluable. Next I want to see if tamping down further, with an actual tamper (not a distributor), before producing the coffee, will yield even better results... All good fun!

Marco.

[struth]

Cheers, mate. Wanna know what made the biggest difference, out of all the things I tried?

Ensuring that the portafiller (namely the cup filter contents/coffee grinds inside) is/are ABSOLUTELY level BEFORE tamping! The grinds must be evenly distributed inside the filter, otherwise the quality and consistency of the pour is adversely affected.

Also, when filling up the filter/portafiller with coffee grinds, and before tamping, you need to ensure that the grinds are evenly distributed, and not leave any 'peaks' or empty spaces inside the filter. Spending a few seconds levelling out the grinds pays off by improving the evenness of the subsequent tamp.

It's the ONLY way you get a nice even pour and a rich, smooth taste...

What was also significant, aside from spending the required amount of time optimising the grind setting for the beans used, and I can't stress just *how important* that stage is, was positioning the cup on the machine, so that the coffee pours down the edges and flows into the middle of the cup.

That defo encourages the development of a nice crema...... As opposed to simply aiming it down the middle of the cup!

Oh and sparkling water doesn't work, at least on my machine. It just inhibited not only the pour, but also weirdly the generation of steam for frothing the milk. Still water is best.

So, to recap.... The main thing I've learned is that, for me anyway, genuinely EVEN distribution of the grinds is an absolute must for best results, so in that respect the little distributor tool I bought has been invaluable. Next I want to see if tamping down further, with an actual tamper (not a distributor), before producing the coffee, will yield even better results... All good fun!

Marco.

yes even distribution is crucial as is making sure there are no weak links in the puck. reason is that the water will take least path of resistance and mostly travel through the same section of coffee.. i use my levelling tool to skim top after i tamp as i always tamp slightly off. I guess many do. so the tool skims high bit off and i can either redistribute or remove the do a final tidy tamp.

warming the group head up and the portafilter is important as is cup.

I run a little water thro group into cup, and i use the hot tap to clean and heat the porta.. most important is to dry the basket thoroughly.. a damp edge will provide a weak point...

getting a knockbox will help too

[struth]

These are 2 tools I use for distro and level

[struth]

Yum.. Just ready for this

[Marco]

yes even distribution is crucial as is making sure there are no weak links in the puck.

Yup, ^^ *EXACTLY THIS* ^^

Especially your point about the puck. I think too many folk underestimate that vitally important aspect of the process, so it should be up there in flashing lights, in any 'Barista manual', for how to optimise an espresso!

Btw, since we're talking about levelness, have you ensured that your machine is anally *100% level* on your worktop? That's bound to also make a difference... If not, get yer spirit level out! I've just done mine, by adding a little packing at the edges, although is was already almost spot on.

I use my levelling tool to skim top after i tamp as i always tamp slightly off. I guess many do. so the tool skims high bit off and i can either redistribute or remove the do a final tidy tamp.

Interesting.... So you reckon it's best to tamp FIRST, before using a levelling tool? I do it the other way round, as do most 'experts' I've seen on YT.

warming the group head up and the portafilter is important as is cup.

Which part of the machine is the "group head"? And how do you warm the portafiller, other than simply switching the machine on and waiting for the water to warm up?

I switch my machine on, and it tells me when the water is up to temp, then simply pour the coffee.

I run a little water thro group into cup, and i use the hot tap to clean and heat the porta..

That's the bit I'm trying to get my head around, as I don't get what you mean First of all I need to know what the "group head" is....

most important is to dry the basket thoroughly.. a damp edge will provide a weak point...

getting a knockbox will help too

Yup, good point. I always throughly dry mine. In terms of a 'knockbox', I just use a flat-bladed knife to scrape the puck out from the basket, and put the contents onto the soil in the garden, as coffee grinds provide good nutrients. Then wash the residue out afterwards.

In that respect, I can't see how a 'knockbox' would improve matters? But I stand to be corrected!

Marco.

[struth]

grouphead is where the portafilter slots in.. its metal and has a metal screen.. just run water through it for 5 secs into your cup.. it cleans and heats it; heats cup too.. just before pour, empty cup and dry it. itll be nice and hot. water comes out at 90+c as it would for coffee just without the filter in.. I used to have filter in too but ive grown to use hot water from tap. running it all over and through filter.. cleans it and heats it without dismantling. i just leave puck in til next use and just knock it into box..

i use this one but there are plenty available at all wallet sizes... https://www.amazon.co.uk/Sage-BES100...s%2C171&sr=8-5

[Marco]

Ok, good stuff. I'm with you now!

However, in terms of leaving the puck in until the next time, and just knocking it out, you'd still need to wash out the basket afterwards, no? And then it's wet, so you'd have to wait until it's dry before you can refill it with coffee, surely?

Just trying to understand your rationale for that....

That's why I like to start the morning with a clean (puck-free) dry-as-a-bone basket, ready for making a fresh coffee. However, if you can justify to me a good reason for leaving the puck in overnight, and just knocking it out in the morning, then I'm 'all ears'!

Marco.

[struth]

yeah it gets washed with the hot water i use to heat it.. shake out the water and dry basket with a cloth.. lots of ways to achieve this but thats my way. every now and then it gets a good clean with a tablet along with the group etc