I've noticed first shots tend to result in shorter pulls (ie take longer) than subsequent shots. My theory is that it has to do with temp control. First shot out tends to be hotter and hotter shots result in more emulsification of the solids which can jam the puck. After more flushing and cooling of the machine it pulls faster at a cooler temperature for subsequent shots. I think the solution might be to grind a little finer and try a longer cooling flush before your first shot.

Cheers,
Ken

keno wrote:My theory is that it has to do with temp control. First shot out tends to be hotter and hotter shots result in more emulsification of the solids which can jam the puck.

Interesting theory, but instead of flushing longer, I recommend one or two "warm up" flushes. That is, flush... wait a couple minutes... flush... wait a couple minutes... then continue your regular routine. If the espresso machine has been idle for a long time, the extra flushes help equalize the group's temperatures. I integrate it into my usual startup routine of purging the grinder, getting cups out, etc., so it doesn't require extra time.

This might be a dumb question, but in regards to the flushing advice... would this still hold true with the La Spaz S1, which has a double boiler with the group attached directly to the boiler and not an E61/HX machine as is popular around here?

It was my impression that a short "warm up" flush before a session is all that is needed to get the group and PF up to temp. A cool down flush isn't needed on this type of machine; if anything, the first shot is probably a little too cold, rather than hot.

HB, I do basically what you've said, though I usually only pull one warm-up flush while grinding. In between each shot gets another blank flush to rinse the screens and what not.

Mrgnomer, I am far from a pro at this whole thing, but in general I seem to be very consistent (when I wear my foil hat anyway). Every now and then I'll have to sink a shot because of channeling or a mistake I made in prep. By and large, I know what went wrong and the next shot comes out great. I'm not convinced that my particular episode the other night, where I pulled one good shot, and three gushers in a row, was necessarily caused by a drastic mistake on my part. Perhaps that's the naivety in me speaking, but so much of my process is controlled since I'm learning. I make small adjustments at a time to grind settings, use a .1gr scale for dosing, distribute carefully with WDT, and use a scale often to tamp consistently. That removes a number of variables right there, at least I think.

-J

jmvdigital wrote:
Mrgnomer, I am far from a pro at this whole thing, but in general I seem to be very consistent (when I wear my foil hat anyway). Every now and then I'll have to sink a shot because of channeling or a mistake I made in prep. By and large, I know what went wrong and the next shot comes out great. I'm not convinced that my particular episode the other night, where I pulled one good shot, and three gushers in a row, was necessarily caused by a drastic mistake on my part. Perhaps that's the naivety in me speaking, but so much of my process is controlled since I'm learning. I make small adjustments at a time to grind settings, use a .1gr scale for dosing, distribute carefully with WDT, and use a scale often to tamp consistently. That removes a number of variables right there, at least I think.

-J

Well, it sounds like you've got the numbers under control and your getting a lot of advice on even more variable tweaking.

I work with my hands as a plasterer for a living and have a very good touch. After 3 years of barista practice at home it's still hit and miss. There seems to be this idea that if the extractions are off the last thing you look at is your technique. Sure there's lots of variables but the variable that has the potential for the greatest inconsistency is your hand. You got problems with consistency, maybe it's your hand.

This is me though I've read similar opinions but tamp pressure isn't that critical. Dosing and distribution is. Got to be even and the tamp needs to be level with a good seal around the edges. It's not that easy to keep things even and level with just your hand and eye as a guide.

Latest thing that's helping me with a doser grinder is loading the basket as the grind is coming out of the chute. The vanes I think are doing a better job breaking up the grind and the dose is more even than when I used to just run the grinder until the dose was all through and then load the basket.

jmvdigital wrote:This might be a dumb question, but in regards to the flushing advice... would this still hold true with the La Spaz S1, which has a double boiler with the group attached directly to the boiler and not an E61/HX machine as is popular around here?

It was my impression that a short "warm up" flush before a session is all that is needed to get the group and PF up to temp. A cool down flush isn't needed on this type of machine; if anything, the first shot is probably a little too cold, rather than hot.

You're right, I was thinking of an HX, but the S1 still benefits from a couple warm up flushes (as I wrote in the review, "I got into the habit of pulling two blank shots at the beginning of the day. The brew boiler recovers very quickly and my results were optimal by following this regime. If you don't dawdle then you may be able skip the second blank shot, but it's borderline.").