Thanks - I misunderstood. On many DBs the offset is not programmed in.

Thanks for the help. The simple chart at Sweet Maria's was a big help. As was the article from several years ago, on HB "dialing in a new machine." They made me realize that I needed to address one thing at a time and that it was simpler than I thought.

This morning I made tiger flecked crema. It isn't perfect yet, but a huge leap forward. I tend toward over-extration still (also a problem before this machine). The grind and temperature may need fine tuning to really get the flavor/timing in the sweet spot. I know my grinder isn't ideal, but I haven't outpaced it in technique or knowledge. One of these days, I will outgrow it. In the meantime, I don't want to blame my equipment for my lack of skill or knowledge, invest thousands into equipment that doesn't fix my fundamentals. And as you will see below, I have a lot of room to learn (very exciting to have new horizons).

Forensics of what I was doing wrong: 1) not letting the machine heat for 1 hour. I was too eager to use my new toy and only let it heat for 1/2 hour. (kept the silvia on a timer so it would be ready but haven't put this one on it yet). 2) didn't do a blank shot before beginning my routine, recommended in the manual and I forgot. 3) I thought it was a grind problem and started varying grind and tamping which just confused the issue. I put the grind back to what worked for the silvia as a starting point. It worked fine. 3) I was putting too much coffee in the basket. The silvia really seemed to do better with more and a very firm tamp - this machine likes less coffee and a lighter hand. 4) This one is important and I'll have to try to remember it: fundamentals before fancy adjustments especially on an espresso machine that can do so much.

Thanks!

Coffeelocks wrote: I know my grinder isn't ideal, but I haven't outpaced it in technique or knowledge. One of these days, I will outgrow it. In the meantime, I don't want to blame my equipment for my lack of skill or knowledge, invest thousands into equipment that doesn't fix my fundamentals. And as you will see below, I have a lot of room to learn (very exciting to have new horizons).

My guess is that you've probably "outpaced" it and would be surprised at the improvement a Baratza Vario would make in things.

I've had a Brewtus III-V for about a year and can assure you that it is an excellent machine that will produce great espresso. All machines have a learning curve particularly if you haven't had one of the "bigger guys". They are much more stable but do require that "dialing in" you hear about and then consistent application of the technique.

I find that PID settings of brew temps of 200 to 202 work well for the blends I use (CC Toscano. Stumptown Hairbender and occasionally Int Black Cat). As was said earlier, the offset is already figured in, so you need to set the PID temp at the brew temp you actually want.

You didn't mention which portafilter you were using. Double bottomless ones are highly recommended to help analyze what you are doing. However, without a scale and good grinder, you are pretty much wasting your time trying to achieve consistency. A 1 gram scale will do but a 0.1 scale is even better. Filling to the brim may seem consistent but depending on the grind settings and age of the beans, you could be dosing 14 grams or 18 grams. As mentioned, you would find the Baratza Vario an excellent grinder for a reasonable price (have one myself).

I found that bracketing worked well...meaning try a setting (dose and grind) that chokes the machine and then work backwards until the time and volume produce the desired results. It really helps to establish the dose first, say 18grams, then just adjust the grind setting to affect the extraction. Don't forget to WDT, it really does make a difference regardless of the quality of the grinder. Tamping is necessary to condense the grinds so the dispersion screen doesn't become the "scrapper" or tamperer of the grinds. You really don't want the screen to mess up a "tight" puck and create more channels.

When you master the double, you may find the single a good way to go if you drink cappas and want more than 1 at a time. Singles are much harder to master but once dialed in (I've found 10-12 grams at the same grind settings as my doubles works well) are easier on the stomach and taste fantastic, again I'm a cappa drinker and love the chocolaty taste of the Toscano in a single.

You've already found that waiting an hour for the whole machine to get up to temperature is ideal. Don't be afraid to leave them on as mine runs from about 8:00am to 10:00pm every day. If you're like me I usually wake up before I need to get up and that's when I turn the machine on and then go back to bed until I need to get up.

Whatever you do don't give up, the Brewtus is a great machine and will produce great espresso once you have the beans, grind and technique down.

I think the brewtus comes with a 10C (18F) offset.

The silvia may have a higher pump pressure setting than the brewtus. Actually, I think people turn the brewtus pressure up as they think this machine needs higher pressure than other machines. But you should still be able to get crema and good shots even with a pressure setting of 8.5.

Cheers

The pre-infuse time did throw me! It does take 6-8 seconds and that is much longer than the silvia. I wish I could remember what kind of machine my FiL has (the other high end machines I use are his). I never noticed that 6-8 second gap although I think one of his machines is a Brewtus (maybe a II). I think they were much more equivalent to the silvia in terms of pre-infusion time.

I have the double spout portafilter. I figured I would save the bottomless for the next time I need another present. (This machine was a 15th anniversary wedding present from my DH, much better than jewelry).

I also wanted to mention that wholelattelove did eventually get back to me (4 days later). They advised setting the temp for 200 and changing my blend if it was giving me sour shots! Sigh. Considering I was using this blend on an old machine (no clue what kind it is, but guessing it dates from the '70s, makes something much more like stove-top cuban coffee with a steamer, I keep it because it is pretty) and it wasn't at all sour, I don't find that at all helpful. (Reminds me I want to post a picture in the machine forum and see if any one knows what it is).

Much to my DH's amusement, I have been using WDT. A cake tester is ideal for it, has a little loop handle (available in most supermarket baking sections). I don't seem to have much trouble with channeling even without it, but since I am eye-balling it, figure it makes for more consistent volume for tamping. The doser of the MDF seems to toss the grinds too much on one side.

The one thing that is happening still is inconsistent puck wetness which I assume will become consistent when I get a scale.

The Gaggia MDF grinder will get the job done but if you have been using it for a few years, I hope you have replaced the burrs. They have about a one year life cycle then need replaced. Obviously that is making a lot of assumptions on the amount of coffee you grind but my experience has been a year to year and a half then they are dull and in need of replacement. You may also want to try a different coffee from a different roaster. The scale will go a long way to helping as well. A wet puck is not necessary bad or good, just as long as it is consistent.