Also, wanted to verify, and this may be machine specific, but I should be warming the portafilter up along with the machine by locking it into place and just kinda leaving it there while everything warms up?
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Espresso Enthusiasts
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Yup...you git it! Not machine specific...no matter what kind of machine one might have, getting the portafilter and filter basket hot is necessary.
Put the portafilter i(with filter basket inserted) in place when you turn on the machine, and let it warm up along with the machine. If it doesn't get in the way on your counter, it is my habit of just keeping the portafilter in the machine so I don't have to think about putting it in place when I turn on the machine to warm up.
Of course, depending on where your machine is, having that handle sticking out all the time may not be the best arrangement!
Well, don't overdo it. Brain cramp, and all that!!
EDIT: Hmmm, have an espresso. Interesting idea. Tell me...is it good stuff??
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I wish. I just got tasked with finding an engine diagram/operation guide PDF without pirating or paying for it, and I have to do some CAD drawings for some stuff for work.
Only 4 hours left though.
And then home...shaking, quivering, gasping for that first espresso.
I can certainly understand that!!
I can't tell the size of the glasses, so I don't know how much is in each glass.
With the double shot filter basket (the one you should be using), you should be extracting 2 - 2 1/2 ounces. It's hard to know if you have too much or too little extracted. I'm not sure why you are getting grinds in the cup...it shouldn't be there.
Try this...
First, make sure you know what 2 -2 1/2 ounce looks like in the glass.
Second, time how long it takes to get that amount in the glass. If it takes less than 20 seconds to get the 2 - 2 1/2 ounces in the glass...your grind is too coarse, so move your grind adjustment one or two clicks in the finer direction. If it takes more than about 27 seconds to get the 2 - 2 1/2 ounce, you know that the grind is too fine, so move the grind adjuster one or two clicks in the coarser grind direction.
This assumes that you are holding your tamp pressure constant. The same tamp pressure every time. That way you only have one variable...the grind....to adjust.
The key is to know when you have 2 - 2 1/1 ounces in the glass, and how long it took to get that amount.
How big are the mugs? It's hard to tell the scale, but if they're as big as they seem, you may have too much there. But you do have some separation of the crema which is a good thing!
Those are standard shot glasses, I'll time the next shot to see how long it takes to fill those.
I have a bunch of "standard " shot glasses. One holds 2 oz, another holds 3 1/2 oz...
Need to know how many ounces fills it to the brim so you can figure out 2 - 2 1/2 ounces.
Possible reason for grinds in the cup:
Didn't wipe the rim of the portafilter after tamping the grinds.
Grinds on your fingers.
Grinds on the outside bottom of the filter basket.
An attack by the coffee grinds fairy!
Ah. Well idk. I'll have to figure it out. I pulled these two right here, took a little bit less than 30 seconds.
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WOW!!!
Looks Great!!!
The tamped puck in the filter basket also looks terrific...not too much space between the top of the puck, and not too little.
Timing is good, just check the amount.
By Jove, I think the boy is getting it!!
EDIT: Is that the product of TWO 2 ounce extractions, or one extraction into two glasses. If it's ONE extraction, then it looks like you pulled about 4 ounces on a single extraction...a bit too much.
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Take a look at the EDIT in the post above. The crema (not cream, newbie!
) has to do with the beans you are using, and the machine. My Gaggia didn't make a huge amount of crema, while my new one makes a ton...with the same beans.Also, are you using beans specifically marked as "espresso blend". That can make a difference too.
Take a look at the EDIT in the post above. The crema (not cream, newbie!
Also, are you using beans specifically marked as "espresso blend". That can make a difference too.
yeah stupid auto correct @ crema.
So yeah that was one pull into two shots. And actually, those aren't even espresso beans. Herp derp on my part.
The beans may not produce as much crema as "espresso blend" beans.
Since I don't know how much each glass holds, it's hard to tell how much you have extracted.
I know I'm beating this 2 - 2 1/2 ounce amount thig to death...but it's important.
Try this, if you want:
Get a small cup, if you have one...or a regular cup, if not.
Get something to accurately measure liquids; a measuring cup, a MARKED shot glass...something to give you an accurate measure.
Measure out about 2 1/2 ounces of water, and pour it in the cup. Try to remember where 2 1/2 ounces comes up to in the cup. Pull your next double shot into the (one) cup. That will give you an accurate measure of amount, and you can time how long it took to get that amount.
I use a double walled glass cup for my espresso. I know exactly where 2 1/2 ounce comes to in that cup (I use the places where the handle attaches as a reference). If you want, I'll give you the link to look at the cups I use.
Yeah. I think they are probably 3 ounce shot glasses. I'm going to go out this weekend sometime and get marked glasses.
So if I had pulled that shot as a single you think it would have been decent probably?
So if I had pulled that shot as a single you think it would have been decent probably?
So you pulled 6 ounces off a double shot basket.
A double shot basket is intended to produce between 2 - 2 1/2 ounces. (Kind of beating that to death, ain't I!!
) You pulled 6 ounces, a bit more than 2 - 2 1/2.So, you pulled almost three times more than you should have extracted form that amount of grinds. My guess is it would have been a bit weak.
BTW: Just because there are two spouts on your portafilter doesn't mean you have to use two glasses...you can dispense into one glass or cup.
On that same pull, there was still water in the filter basket after I stopped. Is that a thing that happens, or is it indicative of something? I would assume that means it wasn't fine enough.
I want to make sure I understand...you're saying that after the extraction, and you remove the portafilter from the machine, there was some water on top of the puck...correct?
That happens sometimes, and doesn't mean anything about the extraction itself. Ideally, when you remove the portafilter after pulling shots there should be not water on top of the puck, you should have a "dry" puck.
First, it's not a big deal, so don't worry about it. It happens sometime.
Second, it has nothing to do with the quality of the shots pulled.
Third, it could have to do with trying to extract much too much from a single dose.
Fourth, I don't know how long after shutting off the flow you take out the portafilter. Wait a minute before removing the portafilter after pulling your shots.
Finally...no biggy!!
I always have water in my portafilter after extraction. Not like a pool of standing water, but that the puck is like a bog, full of water but you could walk on it. I usually leave it in the machine for a bit, usually while I enjoy my drink, waiting for it to cool down before cleaning.