Hello,

I'm new to the espresso world, I recently purchased a machine and grinder. I love to drink espresso and cappuccinos, so this is why I started to make my own! I apologize in advance if my question does not make sense...

I have a Lelit PL41EM (newer model) and Preciso grinder. I think I got the grind right, I use 14 gr of beans for double-shots, I get 50 ml (+/- 5) in 25 seconds (I use a timer). The pressure should be, in theory, 9 bar, but my machine shows 11 instead.. I'm using the specs from the Italian Espresso National Institute as a guideline.
Can you let me know if I'm doing something wrong, or if this is normal?

Thanks in advance,

Sebi

Does the double taste good?

I usually try to shot 60 mL in 25 seconds.

Maybe you tamp a bit too much?

Vibratory-pump machines often show 11 bar when extracting as set from the factory. That isn't unexpected. I'd leave it until you really get to "know" your machine and have a good reason to change, if ever.

Taste trumps any hard numbers -- Espresso 101: How to Adjust Dose and Grind Setting by Taste is a great introduction to how to start "tuning" your shots.

Thanks for the quick replies!

I have a tamper that "clicks", it's set at 16 kg (35 lbs), from Concept Art. Is this too much? I'll try to gring a little bit coarser, to increase the volume to 60, and keep the dose at 14 gr.

The taste is nice, a little bit on the earthy, slightly bitter side, the crema looks good.

It sounds like you're in the right ball-park. Here's a couple suggestions that might help speed up the learning curve:

1. You didn't mention what kind of beans you're using, but I'd recommend trying out a lot of different kinds, especially from well known roasters online. The nice thing about trying the same beans as lots of other people on here is that you can compare how it tastes with other people, and find tips on what works best for different coffees. Also, some coffees will just work better with different set ups or are more forgiving.

2. If you can try out some espresso at a good cafe, and use the same coffee at home, that's great too. It might take a little research to find a really good cafe, I'd guess that less then 10% of the cafes around me are consistently good (and that's not even counting SB/pete's, ect)

3. Don't worry so much about tamping, or pump pressure, unless they're wildly off it won't make a huge difference. Grind and dose will have the biggest effects, and don't be afraid to play around with those. In the last month I've gotten good espresso with doses between 12g and 22g and shots that have taken between 20-60 seconds. The best shots will probably fall in the middle of that range, but it's more important to taste the shot and judge it, then judge it just based on how it looks like when you pull it.


Good luck!

In theory, 30ml within 25-30sec is ideal but then don't be too worry about this guide. The best is lots of trials & taste the shots. I've got good extraction at 18g within 22sec. Cheers!

If your extraction times vary by as much as 10 seconds between shots which is what you are stating in your first post, you doseing is varying way too much. I would highly recommend you get a 0.1 gram scale and weigh your doses for now. Based on the times you mention, and assuming there is nothing else wrong like channeling, bad beans, etc... you are probably getting a gram or more difference between doses. As little as a half gram variance between doses will through your shots off by several seconds.