cmm Senior Member Joined: 25 Jul 2013 Posts: 1 Location: Ithaca Expertise: I love coffee
Espresso: La Pavoni Grinder: Rancilio
Posted Thu Jul 25, 2013, 6:09am Subject: dripping coffee with lever still up
What should I adjust: how fine I grind the beans, or how hard I tamp? I have coffee dripping from the group before starting the pull AND there is insufficient crema. Just not good enough, but I'm uncertain what to adjust. (Using a Rocky Rancilio grinder and great, fresh beans.) /Thanks for your advice!
SStones Senior Member Joined: 24 Nov 2012 Posts: 440 Location: Canada Expertise: Professional
Espresso: Giga 5, ECM Giotto, Rocket... Grinder: Anfim Milano-Best Vac Pot: No :( Drip: Some $30 thing from Walmart Roaster: I buy pre-roasted.
Posted Thu Jul 25, 2013, 8:01pm Subject: Re: dripping coffee with lever still up
With the lever up, the brewhead is open to the boiler pressure. That's how the water gets in there under the piston so that you can espress it through the coffee into your cup. As the water fills the space above the grounds, it will displace the air up there as well as the air around the coffee grounds. As the water gets to the bottom of the puck, drops will be present. That's how you know the air is out and you can draw your shot. Of course the water flows through the puck much more slowly than the air, so the drips should be minimal. If you have actual flowing coffee with the lever held up, you'll want to start by grinding more finely.
Posted Fri Jul 26, 2013, 7:40pm Subject: Re: dripping coffee with lever still up
I'm assuming you're using a La Pavoni or similar system.
If you get the first drops of espresso in your cup five or six seconds after you've slowly pulled the lever all the way up, you're doing fine. Start pulling down at that point. Otherwise, try adjusting your grind.
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