hi,

I switched to another beans and got huge improvement
The beans were rested for 14 hours - it's Milano blend
I have to grind coarser those beans than SO
Please, comment on my extractions
http://www.youtube.com/watch?v=MoqkmTVdhXQ

http://www.youtube.com/watch?v=F8fT2we2Ve4


if any interest this is how I roasted those beans
http://www.youtube.com/watch?v=i0vd80dp9XI


your guidance for me are very welcome

Those are excellent shots. I would of bought that machine if it looked cooler aesthetically. Are those stock baskets you used?

Evaluate every pull by tasting. Naked pfs are only learning aids -- training wheels if you will. You can learn a lot with your eyes, but perfection is in the cup and not in the appearance of an extraction. Try and correlate the appearance of the pull with the taste and bring what you can from the observations to your dosing and distribution techniques.

If Dick tells you that you're overly fine-tuning your dosing, you can trust him. It was the first thing I noticed as well, but I'm not the inveterate and critical measurer he is.

Even better is the advice to use older beans. While you got a fairly pretty pull, it's very unlikely you approached anything like a "perfect shot" with 16 hour post roast beans. How can you taste past the need for them to rest in order to evaluate your technique in a real context?

If this seems like scolding, I apologize. But I think your next big step in espresso making is not what you're doing, but in keeping sight of your goal and using the most powerful methods and tests (taste!) to achieve it.

Hope this helps,
BDL

dman777 wrote:Those are excellent shots. I would of bought that machine if it looked cooler aesthetically. Are those stock baskets you used?

hello,

The CC1 doesn't come with bottomless portafilter, but with normal PF and the bucket is the stock 58mm.

boar_d_laze wrote:Even better is the advice to use older beans. While you got a fairly pretty pull, it's very unlikely you approached anything like a "perfect shot" with 16 hour post roast beans. How can you taste past the need for them to rest in order to evaluate your technique in a real context?

If this seems like scolding, I apologize. But I think your next big step in espresso making is not what you're doing, but in keeping sight of your goal and using the most powerful methods and tests (taste!) to achieve it.

Hope this helps,
BDL

hello,

yes, sure it helps me. This is why I asked for the feedback
And yes, I see some difference with 2 days old beans.
But, new roasted beans smells so good ... hard to resist

Thanks.