What about the flap at the top where you can fill in water: my flap keeps jamming probably because of limescale. Vinegar exxence helps for some days but in my opinion it is a faulty design. Is there are a better solution besides descaling the snapper?
It’s a good question I haven’t used the single dose filter basket. Easiest way to figure it out will be to weight the empty portafilter, have the machine grind/dose into it and see how many grounds were added (my guess would be 10-12 grams). Then aim for double that in total volume of espresso
Yeah, I assume the numbers are a bit arbitrary and somewhat unique to each machine. I will say though that if you are buying premium / "coffee shop" type beans that were roasted recently those require something in the 30-35 range vs if you are using some other more mass-produced and less fresh whole bean coffee (e.g. Starbucks Blonde espresso roast) then it requires a much lower grind setting
Since it’s a moving mechanical device - if something is in it’s way - it needs to grind it away and it can’t do that if it’s not running - it just ”stops”
I've seen customers break their grinder due to adjusting it to a finer setting by more than 4 or so increments when it's not running. The issue is that if there's beans in the grinder at the time, you're trying to force the teeth closer together with an obstruction stuck between the teeth/burrs (the obstruction being a coffee bean). This stresses out the mechanism. So adjust it while it's grinding because the beans will be moving through the teeth/burrs at the time and it won't force the mechanism to push on a static object.
@@simonwallace699 I assumed that, this is an electronic system, since the dial and the burs are not connected, it dosnt feel like they are mechanically linked. Rotating the dial whilst the machine is not rotating dosnt feel like there is any resistance. Unlike more mechanical systems out there where, yes absolutely, the dial should only be done whilst the burs are grinding. I could be wrong here. Just going off the "feel" of this dial and the fact that the instruction manual does not mention this.
You say 40-45 grams of water with 22g of coffee. Does that mean that you get a 40.45 gr espresso or 62-67g? In your first ”shot” you get more than 80g according to the scaler, but in the second part the scaler isn’t in focus.
Thanks for the question The generally accepted ratio you’ll see in most espresso theory is 2:1 ‘espresso liquid’ to coffee grounds So 22 grams of coffee you are targeting 40-45grams of finished espresso liquid The first shot is way off - the grind setting was way too high (the coffee was ground too coarse) If I am just starting to dial in a new bag of coffee and the result of the shot is 80g, I will usually dump the shot. If it’s
My grinder is usually at 16 to 18 for optimal pour. It's amazing how different the setting can be from machine to machine (same machine as yours)
Mine is always 29 - 31. Also I adjust 2 shots in 30 seconds. You should stop the back flush at 12 seconds do it three times and you’re good to go
Hi there. What is your internal burr grinder set at ? I was in 4 and adjusted to 5
What about the flap at the top where you can fill in water: my flap keeps jamming probably because of limescale. Vinegar exxence helps for some days but in my opinion it is a faulty design. Is there are a better solution besides descaling the snapper?
I use fresh dark roast beans from my local coffee place
I’m on grind setting 5 it becomes to corse if I go above.
Interesting, I suppose every machine might be a bit different
What should you expect content wise using the single cup function?
It’s a good question
I haven’t used the single dose filter basket. Easiest way to figure it out will be to weight the empty portafilter, have the machine grind/dose into it and see how many grounds were added (my guess would be 10-12 grams). Then aim for double that in total volume of espresso
35!? Think you need to adjust you conical bur settings. Im on 15-20 depending on bean / age.
Yeah, I assume the numbers are a bit arbitrary and somewhat unique to each machine. I will say though that if you are buying premium / "coffee shop" type beans that were roasted recently those require something in the 30-35 range vs if you are using some other more mass-produced and less fresh whole bean coffee (e.g. Starbucks Blonde espresso roast) then it requires a much lower grind setting
How do you adjust the conical burr setting that you're referring to? It that some internal adjustment to the burrs vs using the main dial?
In how many seconds did you run 22g to get 1 to 2 ration and how many seconds for preinfusion?
Cheers
The machine defaults to 30 seconds in total (about 7 seconds of pre-infusion, and 23 seconds if normal)
Medium or light roast?
Either is fine - very oily dark roasts though can cause issues for the grinder so might want to consider avoiding those
@@nickouellette1 no one on youtube seems to demo how to dial in a light roast on this machine the settings etc. it seems medium is the lowest they go.
Drop the tamp setting to 1 and u will get 21g turn it up to 9 u get 22g
Adjusting the grinder when it's running? Why?
Since it’s a moving mechanical device - if something is in it’s way - it needs to grind it away and it can’t do that if it’s not running - it just ”stops”
I've seen customers break their grinder due to adjusting it to a finer setting by more than 4 or so increments when it's not running. The issue is that if there's beans in the grinder at the time, you're trying to force the teeth closer together with an obstruction stuck between the teeth/burrs (the obstruction being a coffee bean). This stresses out the mechanism. So adjust it while it's grinding because the beans will be moving through the teeth/burrs at the time and it won't force the mechanism to push on a static object.
@@simonwallace699 I assumed that, this is an electronic system, since the dial and the burs are not connected, it dosnt feel like they are mechanically linked. Rotating the dial whilst the machine is not rotating dosnt feel like there is any resistance. Unlike more mechanical systems out there where, yes absolutely, the dial should only be done whilst the burs are grinding. I could be wrong here. Just going off the "feel" of this dial and the fact that the instruction manual does not mention this.
You say 40-45 grams of water with 22g of coffee. Does that mean that you get a 40.45 gr espresso or 62-67g? In your first ”shot” you get more than 80g according to the scaler, but in the second part the scaler isn’t in focus.
Thanks for the question
The generally accepted ratio you’ll see in most espresso theory is 2:1 ‘espresso liquid’ to coffee grounds
So 22 grams of coffee you are targeting 40-45grams of finished espresso liquid
The first shot is way off - the grind setting was way too high (the coffee was ground too coarse)
If I am just starting to dial in a new bag of coffee and the result of the shot is 80g, I will usually dump the shot. If it’s
Thanks for the clarification - and the extra info 🎉
the second one was ~72gr - he did not show us that!
At no point did you show the gram of coffee, or amount of water.. A complete waste of oxygen and I'm out...