Dialing in a new espresso machine, a step by step guide - Page 4

[miKe mcKoffee]

No, I've sampled espressos that looked nearly perfect but tasted ordinary. "Eye cupping" using a bottomless portafilter or assessing the crema in-cup reveals gross errors or lack thereof, but diagnosing most taste defects require... well, tasting.

Agreed. a shot may look fantastic and taste ho-hum or even lousy. My point was I don't recall a shot that tasted great looking terrible.

[Grant]

Cannonfodder,

Have you ever done a water debit test or looked into a smaller gicleur to slow the pressure ramp? That Elektra is FAST!

On my Bricoletta, I had a large water debit (about 200ml in 10 seconds) and used to notice the same VERY fast pressure ramp as well...first drops usually coming through in 3 seconds.

If I had a perfect distribution/grind I don't think this created any problems as the shots were still good, but after swapping in a .5mm gicleur, the water debit on the Bric is now about 75ml in 10seconds, and the extractions do not begin oozing through until about 7 seconds after the pump starts.

I have noticed a definate improvement in the extractions, particularly when my technique/grind may be a little off. It has improved the "forgiveness" factor of the machine.

[cannonfodder]

Sir,

That was really a very interesting and well written article. What is so great about it is, among other things, its not just pictures but actual videos that are included to help the average mind's imagination. However, I would like to ask if it would be safe to assume that a physically perfect shot (as what the pictures and videos show) would always be equal to the best tasting shot? I mean, it all boils down to the individual's preference, or even moods, right?

Regards,

Ron

Thank you, glad you enjoyed it.

As Dan points out, just because a shot looks good, does not mean it tastes good. Aside the dose and extraction, one thing you cannot see is temperature. A stunningly beautiful cup can taste like tree bark if your temperature is not correct.

I have a few months under my belt with the machine and the shots I pull now are noticeably better. It takes time to become familiar with a machines nuance and adjust your technique/dose/etc to match its abilities. Good equipment does not mean you will be able to pull good shots; it also takes practice. I have had wonderful shots from very low grade equipment and I have had swill from top of the line equipment. The difference, the person behind the portafilter.

As to taste, my preference changes daily, and sometimes hourly depending on what I am in the mood for. I often have two or three different origins or blends sitting around and use whatever hits my fancy at that time.

[cannonfodder]

Cannonfodder,

Have you ever done a water debit test or looked into a smaller gicleur to slow the pressure ramp? That Elektra is FAST!

On my Bricoletta, I had a large water debit (about 200ml in 10 seconds) and used to notice the same VERY fast pressure ramp as well...first drops usually coming through in 3 seconds.

If I had a perfect distribution/grind I don't think this created any problems as the shots were still good, but after swapping in a .5mm gicleur, the water debit on the Bric is now about 75ml in 10seconds, and the extractions do not begin oozing through until about 7 seconds after the pump starts.

I have noticed a definate improvement in the extractions, particularly when my technique/grind may be a little off. It has improved the "forgiveness" factor of the machine.

The pressure ramp profile on the A3 is fast, but that is nature of Elektra espresso machines. I would not call it a 'beginner' espresso machine. While not difficult to master, it will exploit any weakness on the baristas behalf. Something I think is apparent in the videos.

I have checked the water debit although I do not remember the flow rate off the top of my head. My observations are that most rotary pump machines have a much higher debit than vibe pumps. It is just the nature of the pump, the group design also contributes to the fast ramp-up. This is a solenoid controlled, E61 like group, but not an E61. It lacks the expansion chamber which slows the infusion rate on E61 groups.

I have thought about playing with the gicleur but have just not needed it. While a slower ramp may be more forgiving, an unforgiving machine forces the barista to concentrate on technique. Good enough is no longer good enough and my shots (be they from the Elektra, Isomac, VBM or lever machine) have improved because of it. She pulls awesome shots, so why fiddle with it. That is not to say one rainy day I will not try it out.

[Jacob]

Any thoughts on using a single instead of a double-basket for this kind of work?

[cannonfodder]

I did a single basket test on the Buyers Guide to Vibiemme Domobar Super. It is not as extensive but may be what you are looking for.

[Jacob]

I was not looking for anything in particular, just thoughts on single vs. double-baskets used as tools. My guess would be that it's best to use the least forgiving basket available?

[cannonfodder]

My single baskets are limited to what came with the machines, and they are all Faema style baskets. I may try amending this with some single basket shots when time allows. However, the limited dose amount does not leave much experimentation. You have a 0.5 gram window between to much and to little.