Pull is a bit fast - seems like about 20 sec so tighten the grind a bit. Overall, it looked ok. IMHO the link posted above is overextracted. I would shoot for something between the two. Still looked like some channeling was trying to pop through but sealed itself back up. Don't worry about the crema - that just means the beans are fresh. Most important thing is that it tasted better!!!

Steve, are you really using coffee roasted by the Greenbeanery? If so, would you consider ordering a bag of the People's Daily and a bag of People's Liberation from the Social Tea and Coffee Co., and compare your results?


Mark

This one is 50 seconds to get 2 oz. I used the nutating technique. Tasted ok, not awesome. After such a long pull with this little boiler, don't we lose temperature? It did have a bit of a sour aftertaste - nothing terrible, but a hint of sourness. That's why I'm wondering about the temp with such a long pull. I'm also noticing I'm having to twist the PF quite far to get a seal... is my gasket getting wrecked?

Dogshot wrote:Steve, are you really using coffee roasted by the Greenbeanery? If so, would you consider ordering a bag of the People's Daily and a bag of People's Liberation from the Social Tea and Coffee Co., and compare your results?
Mark

Sure. Contact me offline.
steve@inner-music.com

innermusic wrote:This one is 50 seconds to get 2 oz. I used the nutating technique. Tasted ok, not awesome. After such a long pull with this little boiler, don't we lose temperature? It did have a bit of a sour aftertaste - nothing terrible, but a hint of sourness. That's why I'm wondering about the temp with such a long pull. I'm also noticing I'm having to twist the PF quite far to get a seal... is my gasket getting wrecked?

That is a real long shot. Surprised it is not very bitter from over extraction. Most machines will actually have a temperature increase with a shot that long. The water is in the heat exchanger longer due to the low flow rate. The water has more time to heat.

Interesting. I would have thought a temperature drop, as the boiler empties. The temp light does start flashing during the pull, indicating a drop in temp requiring the heater to kick in. At any rate, I should probably just go for a ristretto next time the grind is too fine like that?

I was thinking you had a heat exchanger machine not a single boiler. The temperature could still rise depending on the recovery rate of the heater. 50 seconds is still very long even for a restretto. My restretto's are usually an ounce to ounce and a half over 35is seconds but every coffee and every taste is different.

This shot started at the left, then moved to the other side getting more even flow while the left side was overextracting. The taste was not exemplifying temperature but uneven extraction.

My technique has gotten better over the past few months; I'm using the nutating technique. But still too many shots where the tail is off center. What other easy and quick technique can I try for more consistency?