No matter what I do, I get channeling! - Page 2

Beginner and pro baristas share tips and tricks for making espresso.
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malachi
Posts: 2695
Joined: 19 years ago

#11: Post by malachi »

Popcorning.
Fill the hopper, see what happens.

More than that - what Jim said. It takes time.

Finally and most important - if it tastes good just relax. Honestly. You're not doing this to get gorgeous video but rather gorgeous tasting espresso.
What's in the cup is what matters.

North (original poster)
Posts: 88
Joined: 14 years ago

#12: Post by North (original poster) »

I have had the handle a couple of weeks.

But yeah I actually forgot that I used to time from the start of the flow
so they are probably a little fast now.
I seriously doubt tho, that it should take my machine 8 seconds for
the first drop. I know it well and that shot will just drip all the
way through. But I will try it.

I just didnt wanna go finer because of the grains in the cup.
I will try to go finer and downdose and also fill the hopper.

Great realistic advices here dudes :D thanks.

clumeng
Posts: 87
Joined: 16 years ago

#13: Post by clumeng »

Here is a nice thread to read on how to dial in your shots.

Dialing in a new espresso machine, a step by step guide

An approach I would take with your problem is to adjust 1 variable at a time. I'd also make sure that you can grind fine enough to choke your machine and from there back up on the grind to get the good extraction. Rarely does grinding coarser help if you have a good grinder. Can you get to the point when you can choke your machine with a 15g dose?
LMWDP #383

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another_jim
Team HB
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#14: Post by another_jim »

North wrote:I seriously doubt tho, that it should take my machine 8 seconds for the first drop.
There are thousands of people who have used home E61s for years who have no such doubts.
Jim Schulman

North (original poster)
Posts: 88
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#15: Post by North (original poster) »

Ok.
Then I will grind finer until it takes the machine 8 seconds for the first drop and then get back here :mrgreen:

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gyro
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#16: Post by gyro »

North wrote:I do not flush the basket it stays dry.
Keep the basket in the pf handle. Give a quick wipe and dose/distribute directly into it. You may be breaking the side seal when you reinsert the basket into the pf, especially if there is a spring/ridge to hold it in. Worth a try...

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JmanEspresso
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#17: Post by JmanEspresso »

North wrote:Ok.
Then I will grind finer until it takes the machine 8 seconds for the first drop and then get back here :mrgreen:
The REASON for this, is simply the design of the E-61 group. The E-61 Group has a Pre-Infusion Chamber inside of it. There is no way to get around it, you will have preinfusion, on every single shot you pull. It takes about 6seconds, and then another 2-4sec, for the coffee to bead. No coffee should show up until the pump has ramped up from4Bar, to 9Bar. The machine will also quiet down a good amount here. Its just like when you're backflushing.. thats the same sound change you'll hear.

When I had an E-61, the majority of my shots were 1.25-1.75oz, in 35seconds, give or take 2seconds, and it was not at all uncommon, the let the shot run 40-43seconds, for a bit less then 2oz. In fact, I have never pulled a 2oz/25second that I enjoyed enough to do it again. Letting the shot run slower and longer, gives a sweeter, richer cup.. and in fact.. Its a heck of a lot easier to pull great ristretto shots, then it is to pull true doubles.

The reason you said, "The WDT doesnt work at all for me, sorry", is because of the same reason you're getting spraying everywhere. The grind is too coarse. Tighten it up, and using the WDT will pay you back in beautiful extractions.

Here is a couple Videos, as examples.
This Video has music, but you can see the lever being lifted, then 8sec, then the coffee beans nice and slowly.
Here

sdavidp
Posts: 36
Joined: 14 years ago

#18: Post by sdavidp »

That's interesting, because if the pressure gauge on my duetto is correct it's getting up to 9.5 bar almost immediately and the coffee is coming out anywhere from 3-5 seconds later, and the crema is pretty dark. (I haven't been home since Thursday so I can't verify this til tomorrow.)

However, lately I did get a very slow shot and out of curiosity I let it run to around 40s or so, and it was really good, just as you said. I'll play around with that tomorrow and see what the shots come out like.

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HB
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#19: Post by HB »

sdavidp wrote:That's interesting, because if the pressure gauge on my duetto is correct it's getting up to 9.5 bar almost immediately...
Rotary pumps reach full pressure in an instant and the tee leading to the pressure gauge is prior to the gicleur. That is, the gauge is measuring the pump pressure, not the actual brew pressure in the grouphead. Also the expansion chamber does delay the onset of higher brew pressure, but the effect is more noticeable with rotary E61 espresso machines as noted in Pressure profiles, preinfusion and the forgiveness factor:

Image
Pressure profile of E61 with vibratory and rotary pump

The profile of the rotary pump-equipped E61 on the right has a distinct "knee" at the point that the expansion chamber filled.
Dan Kehn

North (original poster)
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#20: Post by North (original poster) »

First of all, my perception of time isnt as good as i thought :mrgreen:
8 seconds before drop isnt so far away from what I have had.

But machine might be broken.
It doesnt matter what i do.
I thought about it all and decided to try to get 14g to work
since that is the standard.

I set the grinder so fine so it took like 30 seconds for a couple of oily drops
and gradually went one click coarser until I had about 1.75oz in +-45 seconds.

I filled the hopper half, I cleaned the chute and all between changing grinds.
The beans are today 4 days from roast.

Im trying to make a movie to show, ill upload it it when its ready.