Help with Quickmill Alexia extractions? - Page 2

[Philg]

Thank you Jeff for your suggestion. I spoke with a technician at ChrisCoffee, he told me the 0 on the gage didn't sound like it indicated a problem. The machine there didn't take nearly so long to get water to the group though - he thought I should look at the strainer on the end of the intake hose which, by luck, I had yesterday, looked clean.

One thing I noticed when I had the machine open was that one of those hoses was resting on a metal bend coming out of the boiler. I wonder if that might not have been evaporating some water in the hose - if it were the intake (I didn't check) perhaps that would cause a delay(?) I moved it and am curious to see how it works - yesterday was a shorter wait for water but I don't remember how long it sat, I'll try again tonight if I can.

Thanks also for the review, I'm looking forward to the rest.

Phil

PS. My shots look a lot like yours in the review photo (same shot glass) but, alas, looks aren't everything. I suspect I just need to practice - and maybe my taste is a little odd.

[Sam]

Huzzah! Chris sent me a new OPV seat, and the Alexia is a totally new (wonderful) beast. The shots are consistently gloppy, well-timed, and don't blonde early. The thin, watery shots are a thing of the past. I'm thrilled, but also curious - how could a faulty OPV lead to this? Was the slow creep-up to pressure to blame?

Also, after re-testing all the various baskets and tamps, it seems like the ridgeless double with a flat tamp (WDT, level, nutate, tamp) makes the best shots of the group. Thanks, everyone, for your help! I'm going to bring home some of my photo gear from the office and see if I can get some good shots of the results.

[Philg]

Glad to hear things are working so much better. The guy I spoke with thought mine was OK and I think he's probably right.

I checked to see if I still had the long wait for water after moving the hose off of the boiler bend - only tried it twice but after more than an hour warm up, and then another hour plus sitting, I got 10 and 5 second waits, much better.

I also pulled one shot and it was, by my standards, delicious - I've gotten only two delicious shots from two pounds of this blend and now I'm out of it but I'm encouraged enough to try again. I think it was just luck, not having to do with anything I did with the machine, but if I can pull two good shots, why not more? Still very short but I think that's just my technique.

Probably not news to anyone here but I find the difference between shots of the same beans, often with similar dose (I weigh) grind and even similar looking pours, dramatic. From a mouth full of salt, to a thick bland murk and then one that's bright, syrupy, fruity and sweet. While I think it's my technique that needs attention, I have a small, irrational hope that I'll turn on the machine next time and those nice pours will be the norm...

[jesawdy]

I got 10 and 5 second waits, much better....

Probably not news to anyone here but I find the difference between shots of the same beans, often with similar dose (I weigh) grind and even similar looking pours, dramatic. From a mouth full of salt, to a thick bland murk and then one that's bright, syrupy, fruity and sweet. While I think it's my technique that needs attention, I have a small, irrational hope that I'll turn on the machine next time and those nice pours will be the norm...

I am curious, this delay is with the portafilter removed?

On the coffee experience (or lack thereof), what grinder are you using? You are dosing quite high if I am understanding you correctly. 16-17 grams in both the stock basket and a ridgeless seems good to me. This AM, I down dosed to 14g (and used a slightly smaller Rancilio basket) for a coffee that I am struggling with. It certainly changed the experience. Depending on your basket, grinder and methods, a level strike to the coffee may not work well. With the Rocky, I very rarely finish level with the basket rim, and if I did, I am updosing.

BTW- Chris mentioned that the pressure gauge reading is meaningless unless you are actively pulling a shot, or if you are getting ready to steam. I will elaborate in the Alexia Bench thread soon.

[Philg]

Yes, with the PF out. The technician at ChrisCoffee said he got around the same - this is after an hour or more sitting.

Rocky & Synesso /Wega 18g triple basket from Espresso Parts, I had been just weighing and leveling down with the tamper so all 21 - 23 grams went into the basket, now I do a kind of stockflesh (sp?) to level it off, so maybe 20g or less in there.

I saw your video this morning, I think mine ramps up more slowly - perhaps just a more sluggish gauge?

Generally it seems that more coffee helps get a thicker texture / less a more interesting flavor, particularly on the high end.

I've tried different baskets but the 18g seems to work the best. Unfortunately I don't get a lot of time to mess around, and I've been changing things a lot - different beans make a huge difference with everything - the last two (Super Tuscan and Gotham, roasted the same day) seemed to need very different grinds (3/4 v.6/7)

I suspect my experience has as much to do with unrealistic expectations and unwanted variation in my technique. I've had (only) two shots from a well respected espresso shop, the first was long and thick and got me started with the triple basket (an even bigger one that I used with my Gaggia Espresso) and one recently that seemed similar to what I get at home, a little bitter and thin to my taste, and those guys are pros.

I've just ordered 2 pounds of beans I'm going try to use those to shoot for a good, longer shot.

Thanks again for your review.