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La Nuova Era Cuadra Owners Thread
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Discussions > Espresso > Machines > La Nuova Era...  
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cruizie
Senior Member


Joined: 16 May 2012
Posts: 48
Location: Ohio
Expertise: Just starting

Espresso: La Nuovo Era Cuadra
Grinder: Baratza Vario
Roaster: Poppery
Posted Tue Oct 2, 2012, 5:11pm
Subject: Re: La Nuova Era Cuadra Owners Thread
 

THANK YOU! So go another 10 seconds or so and then pull right away?  Or do I need to wait and if so, how long? Also, from what I read about the thermometer, there seems to be some confusion as to how to use it.  Do you have a good, easy system for using it and can you share?
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slybarman
Senior Member
slybarman
Joined: 3 Nov 2011
Posts: 366
Location: usa
Expertise: I love coffee

Espresso: La Nuova Era Cuadra
Grinder: Baratza Vario
Posted Tue Oct 2, 2012, 5:58pm
Subject: Re: La Nuova Era Cuadra Owners Thread
 

If you have not already, give this article a read:

http://www.home-barista.com/hx-love.html

I do the flush-n-go. Flush-n-wait is supposed to give a bit better temp stability during the shot, but it requires a longer flush. This machine already needs a pretty long flush, so . . .

The difference between the two methods is whether you are catching the brewhead temp on the way down or on the way back up.

Eric's temp reads 5 degrees higher than the temp at the puck (verified by Eric on my machine). I flush to 203 or so, lock the PF, wait maybe 10 seconds to allow the temp to stabilize slightly and then pull the shot. That generally gets me 205 on the thermometer, which is 200 at the puck.
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cruizie
Senior Member


Joined: 16 May 2012
Posts: 48
Location: Ohio
Expertise: Just starting

Espresso: La Nuovo Era Cuadra
Grinder: Baratza Vario
Roaster: Poppery
Posted Wed Oct 3, 2012, 9:56am
Subject: Re: La Nuova Era Cuadra Owners Thread
 

Slybarman, thank you so much for the help. From your explanation, the thermometer doesn't sound too difficult to use and I'll be ordering one today.  In the meantime, I followed your steps and definitely saw improvement. However, I've now gone from very sour to a little bitter. I flushed for approx 7 secs past end of dance, locked in and waited 10 secs before pulling shot. I am preheating portafilter by keeping loosely locked into grouphead as you suggested. What should I adjust in my process to lose the bitterness?

Also, I'll post on a grinder forum but wanted to ask for assistance here also. Can I get some input as to what grinders everyone on here is using with their Cuadras? I don't think my grinder, Bodum Bistro is grinding quite fine enough. From what I've read, the more I spend, the better. Of course and unfortunately, that's usually the case. I'm having a difficult time because I'll decide on one and then I see that if I spend just $25 or $50 more . . . and you know how that goes! Can anyone give me suggestions for spending as little as possibe to get a decent grinder?  Or point me in the direction of a good comparison website? Or . . .  maybe someone has upgraded from a good grinder to the best and wants to unload their old one.   :-)

Thanks again for your help!
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slybarman
Senior Member
slybarman
Joined: 3 Nov 2011
Posts: 366
Location: usa
Expertise: I love coffee

Espresso: La Nuova Era Cuadra
Grinder: Baratza Vario
Posted Wed Oct 3, 2012, 4:25pm
Subject: Re: La Nuova Era Cuadra Owners Thread
 

With regard to sour/bitter, I will point you to another article because others have already said it all way better than I ever could:

Click Here (www.home-barista.com)

That article covers dose and grind. Temp is yet another variable that will affect the flavor as well of course. I usually start with the roaster's brew parameters and then tweak from there (or not).

So far as grinders, I profess no real knowledge. I have the Baratza Vario. It is the first grinder I have owned and I like it, but I have nothing else to compare it to.

Steve
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dyqik
Senior Member


Joined: 7 Oct 2011
Posts: 383
Location: Cambridge, MA
Expertise: I love coffee

Espresso: Bezzera BZ07 PM
Grinder: Baratza Virtuoso Preciso...
Vac Pot: Cona D
Drip: Bona-Vita, CCD, Aeropress.
Roaster: Gene Cafe, Modded Poppers
Posted Wed Oct 3, 2012, 5:28pm
Subject: Re: La Nuova Era Cuadra Owners Thread
 

My Bodum Bistro doesn't grind fine enough for my Gaggia Classic, which should be comparable in terms of pressure in the group and in the portafilter design.  There is a mod out there that will get it a bit finer, but even with that it's hard to adjust (mine has very coarse steps, and I only use it for drip/aeropress at work) even once you have done it.

Best bet for budget high-end espresso grinding is to look for a refurb Baratza Preciso on Thursday mornings on the Baratza website (although there's one there as I look now - $240), or to hunt around the BST forum here or Craigslist for a secondhand espresso specific grinder.  You might also consider one of a few hand grinders for less outlay, but I haven't tried any of those for espresso, so I won't recommend one.
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slybarman
Senior Member
slybarman
Joined: 3 Nov 2011
Posts: 366
Location: usa
Expertise: I love coffee

Espresso: La Nuova Era Cuadra
Grinder: Baratza Vario
Posted Sat Oct 6, 2012, 4:17am
Subject: Re: La Nuova Era Cuadra Owners Thread
 

cruizie Said:

Slybarman, thank you so much for the help. From your explanation, the thermometer doesn't sound too difficult to use and I'll be ordering one today.  In the meantime, I followed your steps and definitely saw improvement. However, I've now gone from very sour to a little bitter. I flushed for approx 7 secs past end of dance, locked in and waited 10 secs before pulling shot. I am preheating portafilter by keeping loosely locked into grouphead as you suggested. What should I adjust in my process to lose the bitterness?

Posted October 3, 2012 link

I was reminded again this morning of why the thermometer really is a necessity in my view. I filled the water reservoir with nice cool clean water before I started making my coffee this morning. With nice cold water in the tank, the flush goes much faster than it would using water that was heated overnight in the reservoir. If you were just counting the seconds, there is no way you could account for this and your shot would be too cool. Using the thermometer, you are still able to stop at the desired temp and get your shot where you want it.

I am enjoying a nice cup of double dog this morning. :)
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cruizie
Senior Member


Joined: 16 May 2012
Posts: 48
Location: Ohio
Expertise: Just starting

Espresso: La Nuovo Era Cuadra
Grinder: Baratza Vario
Roaster: Poppery
Posted Sat Oct 6, 2012, 7:17pm
Subject: Re: La Nuova Era Cuadra Owners Thread
 

Ordered mine and it should arrive by mid week. Looking forward to getting one of my variables under control! Still looking at grinders . . .
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mnz
Senior Member


Joined: 12 Feb 2004
Posts: 11
Location: Sweden
Expertise: I love coffee

Espresso: La Nuova Era Cuadra
Grinder: Nemox Lux
Posted Sun Oct 7, 2012, 6:51am
Subject: Re: La Nuova Era Cuadra Owners Thread
 

slybarman Said:

I was reminded again this morning of why the thermometer really is a necessity in my view. I filled the water reservoir with nice cool clean water before I started making my coffee this morning. With nice cold water in the tank, the flush goes much faster than it would using water that was heated overnight in the reservoir. If you were just counting the seconds, there is no way you could account for this and your shot would be too cool. Using the thermometer, you are still able to stop at the desired temp and get your shot where you want it.

I am enjoying a nice cup of double dog this morning. :)

Posted October 6, 2012 link

Isn't the reference point for the cooling flush the moment when the water and steam calms down (when the "water dance" stops, if you use an open portafilter)? Shouldn't that be a good enough indication of when the temperature is right? I let my cooling flush run until things calm down, and then another 5 seconds. That seems to do the trick for me.
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slybarman
Senior Member
slybarman
Joined: 3 Nov 2011
Posts: 366
Location: usa
Expertise: I love coffee

Espresso: La Nuova Era Cuadra
Grinder: Baratza Vario
Posted Sun Oct 7, 2012, 7:01am
Subject: Re: La Nuova Era Cuadra Owners Thread
 

Maybe. The boiling point temp is always the same (the reference point as you stated). My point though was that the final temperature 5 seconds later will change depending on the temp of the water in the reservoir. When using the thermometer you can see this in action as the temp drops more sharply with fresh cold water in the reservoir.


John - what dose and temp are you using for the double dog? I tried a cooler shot today and did not care for the change in flavor. So far, 202 seems to be about the best temp for the flavor I like. I also tried dropping the dose from 18 to 17 and 17.5 grams. I did not like that as much either.
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mnz
Senior Member


Joined: 12 Feb 2004
Posts: 11
Location: Sweden
Expertise: I love coffee

Espresso: La Nuova Era Cuadra
Grinder: Nemox Lux
Posted Sun Oct 7, 2012, 8:06am
Subject: Re: La Nuova Era Cuadra Owners Thread
 

slybarman Said:

Maybe. The boiling point temp is always the same (the reference point as you stated). My point though was that the final temperature 5 seconds later will change depending on the temp of the water in the reservoir. When using the thermometer you can see this in action as the temp drops more sharply with fresh cold water in the reservoir.

Posted October 7, 2012 link

Aha, now I get it. Since the water being pumped into the boiler during the cooling flush is colder, the temperature during the flush will drop faster. Makes sense.
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