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getting screw out
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Discussions > Espresso > Espresso Mods > getting screw...  
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friendlyfoe
Senior Member


Joined: 14 May 2013
Posts: 122
Location: toronto
Expertise: I like coffee

Posted Tue Oct 29, 2013, 11:38am
Subject: Re: getting screw out
 

I will look into it!

Still haven't properly cut the bottom out (really don't want to buy a chuck, ill find someone to borrow one off of sooner or later) but used a big cup to do some experimenting. Probably burned through half a bag of beans trying to get my grind/tamp just right. This mornings brew resulted in 68ml in 27 seconds and was pretty damn drinkable, but a touch light.

Probably a micro adjustment finer and a hair more tamp pressure and I should have something incredibly drinkable! And to think I'd almost written this little machine off. Should keep me amused for a while.
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D4F
Senior Member


Joined: 15 Mar 2012
Posts: 2,035
Location: USA
Expertise: I like coffee

Espresso: Gaggia Classic PID
Grinder: Baratza Forte-AP
Posted Tue Oct 29, 2013, 11:56am
Subject: Re: getting screw out
 

An interesting read about volumes or more appropriately weights of extraction.  Best is weight to account for crema volume for comparison. If you do not weigh, you could get close by allowing the crema to dissipate and see the actual volume.  68 ml is a large volume unless it is essentially crema at 68 ml.

Click Here (www.home-barista.com)

About 30 - 45 gms is a good target IMO.  Much more can taste watery.

 
D4F also at
http://www.gaggiausersgroup.com/
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friendlyfoe
Senior Member


Joined: 14 May 2013
Posts: 122
Location: toronto
Expertise: I like coffee

Posted Tue Oct 29, 2013, 2:18pm
Subject: Re: getting screw out
 

What roughly would you expect for brew time? I have no idea what i'm looking for in an espresso grind so i'm pretty much using brew time vs gms to decide where i should be with my grind. I ground 16 gm of coffee and ended up at 68 gm in 27 seconds from when i hit the button (not when liquid started coming out) and it being a touch watery. My tamp pressure might have been a tiny bit light but not by much (dont have a bathroom scale to measure). If i go any coarser i'm getting into serious clumping, not super impressed with the k3 touch i bought on that issue.
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D4F
Senior Member


Joined: 15 Mar 2012
Posts: 2,035
Location: USA
Expertise: I like coffee

Espresso: Gaggia Classic PID
Grinder: Baratza Forte-AP
Posted Tue Oct 29, 2013, 2:45pm
Subject: Re: getting screw out
 

Get very familiar with

12 EASY GUIDE TO BETTER ESPRESSO AT HOME  at the FRCN site.  That will help with general espresso questions.

With 16 gms coffee was there any notice of the screen or screw in the wet puck?

Some time their shots from switch activation, some from first drip.  If you time 25 seconds from drip, that is about like 30 seconds from switch, but you can time that interval.  Most allow about 25 seconds from either start and do that consistently, but they are a bit different on total time. My guess is that you need to tighten the grind a bit. Think of the volume if you had timed the other way and just it run another 5 seconds.  That would be a large volume.  Tighten the grind a bit, and weigh the shots.

Of course you could be channeling and cannot tell that.  That said not everyone used a bottomless.  

Espresso is a journey, not a pit stop or a machine purchase.  It should be a fun journey, not when am I (are we, as my kids would say) going to get there :)

 
D4F also at
http://www.gaggiausersgroup.com/
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friendlyfoe
Senior Member


Joined: 14 May 2013
Posts: 122
Location: toronto
Expertise: I like coffee

Posted Tue Oct 29, 2013, 3:29pm
Subject: Re: getting screw out
 

It is definitely not hitting the screen. 16 grams puts me so that when I smooth it out I'm basically level at the top of the pf before tamping. I coarsened the grind, and will see what weight I end up at 30 seconds total (from hitting button) measuring be weight, not volume. And of course most importantly, I'll see what it tastes like :).

I should probably either buy or borrow a bathroom scale. As you mentioned consistency is important when tamping and I think it'll take 50-100 shots before I'm truly consistent with my tamping.
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D4F
Senior Member


Joined: 15 Mar 2012
Posts: 2,035
Location: USA
Expertise: I like coffee

Espresso: Gaggia Classic PID
Grinder: Baratza Forte-AP
Posted Tue Oct 29, 2013, 3:37pm
Subject: Re: getting screw out
 

Tamp is not that difficult, firm and feeling the same should do.  Coarsened the grind?

 
D4F also at
http://www.gaggiausersgroup.com/
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friendlyfoe
Senior Member


Joined: 14 May 2013
Posts: 122
Location: toronto
Expertise: I like coffee

Posted Tue Oct 29, 2013, 4:08pm
Subject: Re: getting screw out
 

Sorry meant finer, not more coarse (my brain is working backward apparently, but I did adjust the grinder in the right direction). See what I get in the morning :)
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