I think I have pretty well settled in with the new A3, but one thing that has me curious is how to time my shots.

With previous machines, I would start my pull, and about 5-7 seconds later I would see the 1st drops of espresso and then the flow starts. Total time from pump start to pump off was roughly 25 seconds for 2oz, but that includes about 5-7 seconds of "pre-extraction" time. So (in my mind anyways) the shot was really about 2oz in 18-20 seconds.

With the A3, I notice that the "pre-extraction" (preinfusion?) time is virtually non-existant....perhaps 1 second at most.

So, considering this difference in preinfusion times from starting the pull, is the "golden rule" still about 25 seconds for 2oz on the A3....or should it be about 2oz in 20 seconds?

i.e. I guess to simplify, I guess I could just ask if pre-infusion should ever be counted in the shot timing? If different machines preinfuse differently, it seems to throw the golden rule off, no?

Hi Grant, I usually pull 1.5 oz in about 25 sec from pump activation. The initial flow is slow and the cone (naked extraction) forms somewhere after 5 seconds. Here's a shot similar (however a bit longer) recorded by cannonfodder to what I usually get: http://video.google.com/videoplay?docid ... 4534&hl=fr.

Also you can check this thread if you haven't already, Dialing in a new espresso machine, a step by step guide

Ha - all the Elektra experts must be on a sabbatical. From all that I remember reading about this beautiful machine, coaxing 2 ounces (including crema) from her is asking a lot. I suppose one could say that it depends on the beans on the menu but the Elektra does not appreciate updosing. 14 grams is typical while 15 grams is stretching it.

So, I agree with Sylvain - 14.0 to 14.5 grams, 1.50 ounces, and the timer starts when you hit the switch. HOWEVER, as we all have seen from a plethora of posts, the "rules" are meant to be a guide or suggestion and playing is encouraged.

I would agree with those times and amounts. Unlike an E61 group, there is no delay in pressure ramp-up. It hits full pressure in around 2 seconds with that rotary pump. I start my times from the moment it lift the lever. 23-27 seconds is about normal for most coffees.

I weighed my shot this morning, timed it, and put it into a shot glass . . . 14.2 grams @ 25 seconds, 2.0 oz.

Since I don't always weigh and time my shots, I cannot say this is what always happens -- but this morning's routine was no different than most mornings, ergo . . .

Cheers,
Jason

Ive always been curious about the Elektras shots. When you guys are using your double basket, so say, 14grs, and the shot is yielding you 1.5oz.. The Videos Ive seen dont show the shot running TOO tight.. But the mouthfeel/texture of the shot is what Im curious about. At only 14grs are the shots thick and syrupy?

See, personally, I dont ever pull "Normale" shots. Main reason being, is Im after the much thicker texture of a ristretto. But, Lets say Im using a low dose, 14, even 15grs.. Ive got to pull the shot pretty darn tight to get the texture Im after. I wonder the same about the Vivaldi.. ASt those "low" doses, do you still get that heavy thickness running 1.5oz in under 30 seconds? Obviously you dont need to Answer about the LS.

For what its worth, my normal dose is between 18-20, and normal shot time is 30-35 seconds. Gives me the taste, texture and Volume I desire.

You would just go to a triple basket. Your dose and timing would be about the same. With a 14-15 gram dose you would be looking at 1-1.25 ounces to get the same viscosity. at 1.5 you are getting what I would call a normal double.