Kinase Senior Member Joined: 22 Aug 2008 Posts: 11 Location: IA Expertise: Just starting
Posted Wed Sep 10, 2008, 3:50pm Subject: Noob Having Issues
So I just get my gaggia evolution today and went to making some espresso. I have a PeDe grinder from orphan espresso that they said was tested and certified that it can grind fine enough for espresso. I have heard good things about them on here so I went ahead and gave it a try. I figured out there is a little metal wing with a spring inside to adjust it. So I have it grinding pretty much as fine as it will go without the burs locking together. I got beans that were freshly roasted yesterday. Also, my machine came with 2 lbs of lavazza coffee, which I was just going to use for practice. Anyways, I started with the lavazza and I was not able to choke the machine with the grind. I tamped hard, but not with all my might or anything. The shots seemed to be somewhat of gushers. I then went to the fresh beans and adjusted the grinder to a finer setting. I got to a point where the espresso was coming out in a nice little stream, no gushers. However, I still was not able to choke the machine to where no espresso came out. There was some crema, but it was not anything like 1 inch or whatever that I have seen on here, but it did appear to be as much or more than what I have had in the local coffee shops that roast. I think it might be channeling, because I can definitely see space between the basket and the tamper. I ordered a 58 mm tamper. I would say there is probably 0.5mm to possibly 1mm of space. The grind seems to be pretty fine, it forms little clumps that I have been trying my best to break up. I have not really been timing the shots, but I can see where blonding is starting in the cups. I can see little drops where the crema has changed to a significantly lighter color. Anyways I am sure everyone will jump on the grinder, but I just want to see if maybe something else is wrong. The shots were very acidic/sour. I just threw them if they were gross. Sorry for the length, but I am trying to give as much info as possible. Should I be looking to completely choke the machine, to where no liquid comes out? Thanks for your help.
I don't know anything about the grinder so I can't comment there. Don't expect anything good with the Lavazza beans, they're just too old. The day old beans are too fresh, generally beans should rest for 2-3 days before using them. See what happens over the next few days with those fresh beans, things might improve as they get to 3+ days after roasting.
Don't be too concerned with being able to choke the machine, you just want to get about 2oz/60ml in about 30 seconds. This is a general guideline, not a "rule."
This hobby has a learning curve, but some practice will easily surmount it. And it's worth it :)
Also, let the machine warm up for a good 30 minutes or more with the portafilter loosely in the group. You don't want a cold portafilter to act like a heat sink for the hot coffee as it's flowing through. If you want to tamp around the perimeter of the basket, try tamping in a north, south, east, west pattern or some variation of that. If you try to distribute the coffee as evenly as possible in the basket then your puck should be consistent throughout and then there shouldn't be weak areas that allow channeling. It's sometimes easier said than done, but at least try to distribute it as evenly as possible. Stop the shot immediately if you see blonding...you'll be better off with 1/2 ounce of good spro than 2 ounces of stuff that ends up in the sink.
Thanks for the advice guys. I did time one of the fresh bean shots and I got 2 ounces in just over 30 seconds. However there was little crema, and it did not look very good. Which is probably because the beans have not rested. I did notice that on the hand grinder that when I have it grinding real fine that it feels like the burs are just slightly touching only in one spot when I am turning the crank. Is this going to damage the grinder significantly? I know the burs should not touch, but it does not feel like they are locking, just touching in a small spot as the crank turns. I think it may have to be around this setting in order to grind fine enough. Thanks again for the advice everyone!
.......... I did time one of the fresh bean shots and I got 2 ounces in just over 30 seconds. However there was little crema, and it did not look very good. Which is probably because the beans have not rested. ....................
Are you sure those beans were roasted yesterday? Generally, beans that are too fresh will result in a cup full of foamy big bubbled 'crema'. Lack of crema is generally a sign of staling beans.
I think they should have be fresh. I went to the shop yesterday morning and the workers told me to come back in the afternoon because they were roasting a whole bunch of beans. So I came back later in the afternoon and they looked at a sheet and told me some of the freshly roasted beans. I chose a costa rica and a bolivian. I really don't know what I like, but I now realize I am going to have to go buy a lot more beans :) I am going to go tomorrow and get a pound of something that I can practice making more shots with. Any suggestions on something that wouldn't be sour or bitter and have a very smooth taste? The shop seems to have mostly single origins.
So here is an update on things today. I tried to steam some milk, but was having trouble getting the milk hot. I could barely get 4 ounces hot to the touch, so I did some tests. I made sure the boiler was filled by running water through the machine. I then turned the steam button on and waited for the light to indicate it was ready. I steamed into an empty cup. The steam came out for about 5 seconds at a good rate, but then drastically fell off to a very small trickle. I definitely could not get any type of vortex or movement with the amount of steam coming out. Anyone have any ideas as to what is going? Maybe this is why I am having troubles with the espresso, I am getting about 30 second shots for 2 ounces, but there is very little creama. I feel confident that the beans are fresh.
And yet another update lol. So I went and get durgol descaler, because I kept getting white stuff when I ran water from the steamer. I ran the solution through 2 times. I then ran probably 6 tanks through the machine. I am still getting white stuff coming out when I run hot water from the steamer. The problem with running out of steam is still the same. About 5 seconds of powerful steam, then it tapers off to almost nothing. I think the boiler is emptying back into the tank. One of the tubes in the tank keeps clicking and has bubbles coming out. Also, when I am running the pump, I can see small stream of hot water running back into the tank. The hot and cold water mixing can be seen from their different densities. How can I figure out if the boiler really is draining?
For the steaming, try doing so around 3-5 seconds before the light comes on if you can. Using this trick, the heating element should remain on the whole time which will keep producing more steam (the light shouldn't come on while steaming). Just make sure you hit the steam button (to turn it off) again right when you're done to prevent overheating. I learned this trick from someone here and used it every time with excellent results.
One of the tubes will bring water from the reservoir to the pump, and the other should be for any excess water that's not flowing through the coffee, which goes through the overpressure valve and back to the reservoir.
Thanks Jeff, that makes sense. I opened the machine and can see why this trick would work. The boiler really is small. Now, I am putting back the cover, but I noticed the wires to the controls are very close to the boiler. They are pretty much touching the boiler. Are these wires insulated for heat? I can see little spots where it looks like there is some darkening on the wires, but I want to makes sure I am not going to put it back together and melt the control wires.
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