EndTwo Senior Member Joined: 13 Mar 2013 Posts: 88 Location: Denmark Expertise: I like coffee
Espresso: Apscaso uno steel prof Grinder: Mazzer Major DR + Mahlkönig... Drip: french press, ceramic v60... Roaster: skillet
Posted Mon Apr 8, 2013, 5:12am Subject: Got my setup!
Thanks all for the inputs, Ive gotten my first setup today it is: -Vario grinder (as planned) -Ascaso uno steel pro (which the vendor told me is outshining the silvia by being updated with a thermoblock).
Second shot was drinkable, but it seemed to be pure luck... Got something to do today...
Heh... figured out why no water came through my puck. Thought i'd grind to fine/tamp to hard... The problem was in reality that the watchamacallit that sucks watter op from the resovoir was bend and didnt go in the water... So it couldnt fill the boiler. Since then I did figure to do decent shots, however it seems to take about 12-15 seconds to do a doubleshot... got more work to do later...
In order to get good results, you'll have to work really consistently generally speaking, and when you dial in the grinder in particular. That means that you should use the same amount of ground coffee and tamp it with the same force each and every time you pull a shot. The easiest way to achieve this is to weigh your doses with a digital scale and to tamp as hard as you can. It doesn't matter, whether you tamp with 15, 20 or 30 kg as long as you do it consistently. Your goal should be an extraction time of around 25 seconds.
*** "This drink of the Satan is so delicious that it would be a shame to leave it to the infidels." (Pope Clement VIII on coffee)
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