flagupyourass Senior Member Joined: 21 Jan 2005 Posts: 3 Location: n/a Expertise: I live coffee
Posted Fri Jan 21, 2005, 12:46am Subject: Pulling perfect espresso
So I've been experimenting for the last 2 hours with every possible combination of tamping and grinding, but I cannot get an even remotely decent tasting shot out. I know that it's not the espresso blend, as I've had it in a coffee shop called Joe's (west village, NYC), and they prepare it excellently. I have tried grounds at every degree of coarseness in order to increase and decrease the time of the pull, but every shot is EXTREMELY bitter. If I try and decrease the time (coarser ground) I end up getting a more watered down, but still extremely bitter shot. I have also tried varying the amount of grounds and the tamping pressure. Does anybody know how to fix this? Keep in mind, it may be something very simple... I'm quite new to this addiction.
This may have to do with your brewing water temperature. Usually brewing water that is too hot (more than 95C or 203F) will give you bitter shots, no matter what your grind and tamp are. The optimum temperature is somewhere around 92-95C or 195-203F; sour shots tell you that your brewing water is likely too cold, and bitter shots tell you that your brewing water is likely too hot. You can finesse this particular variable in your espresso ritual if you brew at the same point in the boiler cycle (e.g. time when the boiler ready light turns on, which is when the brewing water is at its hottest). Playing around with this will give you different brewing temperatures and hopefully a tastier shot.
You can also ask the folks at Joe's about how they brew their shots -- you may find some insight from their process that will help you. What is the color of the espresso coming out of the portafilter? You're shooting for a red-brown color (if the roast is dark) or a red-tan color (if the roast is lighter). Hope this helps.
Including info on the equipment you're using might help others here share their specific experience with your machine & grinder. Lots of folks have spent innumerable hours improving their espresso (and posting about it here). Help them help you.
As previously mentioned, temperature and volume are key factors that could be influencing the bitterness of your shots.
This is the point. It might be a knife-type grinder.
Peter in Beijing ------------------- http://www.kaffa.cn/ ------------------- I have got a new website, just started to establish. If you have any question or suggestion, let me know and it is mostly appreciated.
CremaPhile Senior Member Joined: 5 Nov 2004 Posts: 269 Location: Brooklyn, NY Expertise: Pro Barista
Espresso: Gaggia Espresso Grinder: Innova I2 Drip: French Press
Posted Sat Jan 22, 2005, 8:21pm Subject: Re: Pulling perfect espresso
i concur, first we must know what kind of equipment you are using. machine type? grinder type?
also, are you dosing the proper amount? what volume are you pulling into your cup, and is it in the 25 second ballpark?
and, how old are your beans? doesn't matter how good the beans are, if they are more than 10 or 12 days old, you are not going to get the best results.
and another thing...how clean is your machine? when was the last time you thoroughly cleaned your grouphead? a dirty grouphead with old grinds caking up will ALWAYS give you bitter shots until you get it nice and clean.
flagupyourass Senior Member Joined: 21 Jan 2005 Posts: 3 Location: n/a Expertise: I live coffee
Posted Sun Jan 23, 2005, 3:15pm Subject: Re: Pulling perfect espresso
To answer your questions... I am using seriously low grade equipment... My grinder is a Braun K30 (or something like that)... a low end very entry level burr grinder. The espresso maker is a Krupps model (possibly 627, though I am not 100% sure of the model number). Either way, I am pretty sure that the incredibly bitter shots are due to several things. I know that it is not due to the pulling taking too long, as I timed the shots and one ounce pulls in 23 seconds. I am pretty sure that the bitter quality to the shot is coming from an EXTREMELY dirty group head and the awful grinder, which is producing grounds of all sorts of sizes. I'm thinking that I will clean the grouphead and then run down to Joe's and buy a 1/4 pound of their espresso and have them grind it in their Mazzer, then run home and test it out immediately. If the taste is substantially less bitter, I guess the grinder is to blame. Also, I am using approximately 3 tablespoons of grounds, tamped first at 5 lbs, and then again at 30 lbs of pressure. Unfortunately, I cannot vary the brewing temperature on my machine, though I will check the temperature of the water as it leaves the group head to see if that may be to blame. The beans were brand new when I first posted, at most 4 hrs old. Thanks again for all your help with my trivial problems
This is a quite small home machine, which is more difficult to use than a professional one.
I had the experience with such machines because there are many people and even small coffee shops which were using such machines, and I helped them to make their espresso.
Except the brand of Kenwood, most machines have a way out of espresso, not as good as professional one but acceptable at home.
The temperature of the water does not chance a lot, but the pressure changes a lot during from stop of the heater to re-work again. To get enough pressure, one has to prepare the portfolio and cup read and wait, release the steam till the heater starting to work again. Have the portfolio assembled and wait the heating light off. Once the light is off, press the button to make your espresso. This is the key point and the most suitable situation to make your espresso. Never wait more than one seconds to press the button. Then you get a shot of espresso.
This is cannot be good, but drinkable.
Peter in Beijing ------------------- http://www.kaffa.cn/ ------------------- I have got a new website, just started to establish. If you have any question or suggestion, let me know and it is mostly appreciated.
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