Morning All,

I'm one shot into my day, and it was a stinker at best. I drank it, but it wasn't great. It got me thinking that I've encountered some of the same 'issues' shot in and shot out, so I thought I'd run them by the masses for some opinions.

1. For starters, and this is not that big of a deal, but I'd like to know if there is a way to fix it, I'm getting very fine espresso grinds at the bottom of my doubles? Again, I don't care that much, but it could be annoying to guests. Curious if my grind is too fine, or something else. *Note, I do thoroughly clean my grouphead and pf after every shot, so I don't think it comes from previous shots residue, unless it's coming from inside the boiler? Not sure if that's possible?

2. Even my best shot isn't the greatest I've ever had. I use fresh beans, roasted locally, and I pick them up weekly. I find that the crema although volumonous isn't terribly dense. It's not all blond and watery, but I'd like it to be more dense. I also find that sometimes it's a touch bitter. Not terribly bitter,although I have had those gushers before and they went in the sink. I'm looking for a bit sweeter, more chocolately crema. *Note, I know it exists with this coffee, because when I have it at Alterra, I experience that a bit more.

So, in sum, I've identified a couple of things that I'd now like to start refining a bit, but have tried everything I can think of to do so, with no discernable and/or consistent differences. Granted, I think I've made some pretty passable shots. I just think I can do better.

Thanks as always for any direction...

Regards,

Mark

Hello Dan,

I don't believe I have the necessary equipment for the 'triple basket' approach, but I am considering a naked pf, here in the future. I know that sometimes my tamp is uneven, as I get flow out of one side and not the other right away, and some other glaring deficiencies with my current skill set. I think the naked pf will help me with that a bit.

Is there anything you might suggest I try with the current equipment I have available?

Thanks,

Mark

HB wrote:1. Sorry, I haven't examined the bottom of my demitasse looking for a few grains of coffee lately. I usually leave the last few drops anyway...

2. Have you read How to make a beautiful "naked" triple espresso? Triple baskets were quite the rage in my early Silvia days, though they've fallen out of favor among espresso aficionados as emphasis has turned to more nuanced flavor profiles. I still like them from time-to-time for the very reasons you noted (i.e., a dense, sweet, chocolaty "comfort food" profile).

Today,I had a cup of "winter blend",from "Square Mile Coffee Roasters".
I used to put about 14.7g,in a 14g basket,while today,I put about 20g,in a triple basket.The coffee ground, was a little fine ,but finally,I had what you say ,denser,darker chocolaty crema.
And it was very good.
I think I do it again tomorrow.

Roger, thanks Dan, I'll probably have another several dozen go's at it, and if I still haven't gotten it to where I want it (may never happen really), I'll pick up a naked pf and go from there.

Cheers,

Mark