Posted Tue Feb 18, 2014, 10:07am Subject: Re: Newbie: Grinder Help Plz :)
I can't tell much from the photo about total volume/weight of output. Also, the difficult part about a single photo and crema is that crema settles or dissipates. Don't even think of crema until you get your grinder. Espresso should be brewed within 15 minutes of grind (rules of 15s) and crema falls off with age. You can find many shots/videos of brews with a pull that initially looks like all crema. Taste is more important that appearance.
The change in pressure, assuming about 9 bar now, will help make the Gaggia more grind tolerant.
I look forward to hearing more of your success when the grinder arrives. Don't espresso OD then :)
Posted Tue Feb 18, 2014, 10:39am Subject: Re: Newbie: Grinder Help Plz :)
Photos are point in time and do not tell the whole story. I just did a pull into a 4 oz shot glass and hag about 2+ volumetric oz of crema with essentially no liquid momentarily and then end up with about a 30 gm double that looks similar to what you show. You will have plenty of crema with freshly ground beans. From what I see, you are on the right track.
Now you need a 58 mm tamper, if not already using, to tamp in a single firm tamp. The plastic OEM excuse will cause channeling.
Beans freshly roasted, to be used within about 15 days.
Bottomless PF as you wish. Some swear by them and some at them. It is a reasonable way to check for channeling, but it is about taste not looks. Some use it as you might use the pressure gauge, to dial it in. Remove the spouts and solve the "room under/space" problem. Do you want to spend that money on a bottomless if you are not having a problem? When does the PID controller come in :)
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