Help with shot diagnosis for Saeco with naked portafilter

[sky jumper]

I finally got around to cutting out the bottom of my portafilter in hopes of finding some clues to improve my shots. admittedly I am using relatively crude equipment as compared to most on this forum, but I'm stuck with it for now, and want to get the most out of it.

my equipment is a Saeco Aroma and Baratza Virtuoso grinder.

first shot: 14g black cat, medium-light tamp, pulled about 1.5oz


to me it looks to be underextracted (pulled too fast with early blonding) but I'm not sure. however, the shot tasted great - like deep dark chocolate with no sourness or harsh bitterness.

here's a photo of the crema:


2nd shot: 14g black cat, same grind as before but w/ a moderate-heavy tamp. pulled about 1.25oz

this one was not so good. tasted harsh & bitter. the machine appears to choke at first, then finds a channel to push water through. shot went to the sink.

and the crema:


I'm thinking of going to a finer grind w/ light tamp. I welcome any comments or criticism.

[CoffeeOwl]

I finally got around to cutting out the bottom of my portafilter in hopes of finding some clues to improve my shots.
(...)
I'm thinking of going to a finer grind w/ light tamp. I welcome any comments or criticism.

Congratulations on your successful DIY!
Based on your description I think finer grind and tamp kept as in your 1st shot is the way to go.
Good luck and report back!

[HB]

first shot: 14g black cat, medium-light tamp, pulled about 1.5oz... to me it looks to be underextracted (pulled too fast with early blonding) but I'm not sure.

2nd shot: 14g black cat, same grind as before but w/ a moderate-heavy tamp. pulled about 1.25oz... this one was not so good. tasted harsh & bitter.

Your diagnosis sounds right. The first looked reasonable, the second was overextracted (and had signs of channeling). However, the difference between the first and second was too dramatic to be explained away by a harder tamp. Did you weigh the dosage? The second looked like the same grind setting with 2-3 grams more coffee (contact with the dispersion screen). Another remote possibility is a mid-tamp while dosing or tapping the portafilter too vigorously. That can cause dark, slow starting extractions.

[sky jumper]

thanks for the help! I am learning a lot.

I didn't weigh the coffee. I used 2 level 7g scoops, but I realize that's not really a measurement of mass but a measurement of volume. I did use the same amount for each of the above shots, but I do think in the 2nd shot the puck was disrupted, maybe not by contact with the screen, but by a jet of steam coming from the group head. a significant weakness in the Saeco machine is temperature instability - sometimes a jet of hot steam will come from the group head, and i've developed a rather non-scientific method of temp surfing to solve this, but it doesn't always work.

this morning I ground one step finer with a moderate tamp, and slightly less coffee (by volume) as compared to my first 2 shots. here's the result:

Shot 3: a bit less than two 7g scoops, a bit finer grind, moderate tamp, pulled about 1~1.25 oz.


it still looks underextracted to me (early blonding) - or is this one overexctracted due to using less coffee? the taste was better than shot 2 above, but not as smooth chocolatey as the first one - maybe a bit on the bitter side (but for all I know that's how it's "supposed" to taste)

during the exctraction there's little "blond pockets" here & there - is that a sign of channeling? I use my own version of the WDT (I use a fork and distribute a little at a time, breaking up any clumps as I go).

and the crema:

[peacecup]

I currently use a lever machine most of the time, but started out a Saeco and an Estro (also Saeco). I always felt my best results were with higher doses, and relatively lesser shot volumes (1.5 oz). Maybe this is a limitation of the 53-mm basket? Anyway, I've been using my Estro backup lately at work, and just yesterday I re-confirmed that I like a fuller dose with the Estro - I pulled three shots, two about the same (two level scoops whole bean) and a third fuller (two heaping scoops whole bean). The third was much more rich and flavorful, more akin to the taste I'm used to with the lever.

I've been expounding the virtures of the relatively inexpensive Saecos for a while - I think that within their limits (i.e. temp. and PF size), they are capable of making a great cup. Please keep posting as your technique develops!

PC

BTW, I paired mine with a hand grinder:

http://www.home-barista.com/forum...o-essay-t4482.html

[malachi]

You have a number of uncontrolled variables here and, as a result, it's going to be difficult if not impossible to evaluate from the video. In looking at the shots - I would suggest you need to gain more control and repeatability on both your brew temp and your dose.