Hello HB
I'm new to the forum and also new to using a espresso machine.

I have a1986 Olympia Coffex machine.
It's in very good shape and have started pulling some shots with it.
I'm trying to learn as much as possible on this site,very good one, I may add.

I took a video of an extraction today,
I'm open for any and all comment and constructive criticism.

Thanks,
Nico

You need a better grinder and/or tamping and distribution!

Heres what I see that needs improvement:

1. You got spritzers.
2. The extraction appears to running way too fast.

This means you need to grind finer to slow it down. The spritzers are from uneven grind or uneven distribution and tamping. I would be willing to bet your coffee is not tasting very good either.


So here's what you do:

Get yourself a scale that can read in grams (even a cheap digital kitchen scale is fine). Get a small cup or 4-oz shot glass. Get a stopwatch (your phone will do)

Weigh your coffee dose before you brew. Then zero out the cup, run an extraction and weigh the amount of coffee you get in 25-30 seconds.

grams in:grams out.

For instance, if you put 14g of coffee in the basket and you pull 28g of coffee in the extraction, that's 1:2 brew ratio.


To dial it in, weigh the dose. tamp it. Weigh the empty cup and tare (zero) the scale. Set the filter and start the stop watch when you start the pull. Let it run for 28s and stop it. Weigh the amount of coffee.

If the coffee is more than about 1:2 - 1:3 brew ratio, set the grinder finer and try it again. Keep adjusting the grind and keep the dose weight the same until you get around 1:2 to 1:3 brew ratio.

Try that and get a baseline grind setting for the beans you're using. I suspect you'll find an improvement in the flavor too.

You may find the spritzers go away. If not, then you might need a grinder upgrade, or you might be able to try to improve your distribution to be more even and tamp very carefully.

The grinder is probably capable or may need new burrs. It's an Olympia Express Moka grinder that came with a Coffex. Nico, please show us your machine and grinder so people know what you're dealing with.

Posting images on HB

It needs to be updosed at least, probably ground finer. If at that grind level it could use at least 2 gm more dose. If that won't fit you'll need a finer grind too. Tips in the prior post were very good.

The pressure should be set high enough that the coffee flash boils out of the group at the start of the cooling flush. When it stops flash boiling count a second or two, then insert the portafilter to pull the shot. Taste the shot. If it's bitter it's probably pulled too hot, sour pulled too cool.

Thanks
You're correct on the taste
Straight up it wasn't very good
As a latte it was ok, still better than most I've bought
I do know I need more work/practice
Looks like a scale is next

As for the grinder,I used my ROK for this one.
I do think it was underdosed
When I get my scale I will report back

I'll be away for the weekend so it will be next week

Thanks for all replying

Great machines. Just grind a little finer.

Nico wrote:As for the grinder,I used my ROK for this one.

What happens if you use the Olympia Express grinder?

It's a bit of a pain because of the hopper.
The ROK is simpler in that way.

Maybe I should give it a try.

I saw a few posts of ROK grinder users, with many expressing dissatisfaction.

ROK Coffee Grinder - Owner Impressions

The Olympia grinder should work well. What the problem with using its hopper?

It seems like there would be more waste by not being able to use all of the grounds
I guess I haven't given it a fair shake.

I assumed the ROK would been better than reviewed
I will go for the scale and better grind

drgary wrote:The grinder is probably capable or may need new burrs. It's an Olympia Express Moka grinder that came with a Coffex. Nico, please show us your machine and grinder so people know what you're dealing with.