MikeMario Senior Member Joined: 14 Aug 2013 Posts: 4 Location: kirkland Expertise: I love coffee
Posted Fri Aug 30, 2013, 7:26pm Subject: RO Water for Espresso & other variables
So im using an elektra microcasa semiauto and have been learning to pull a good shot. It is a lot of learning trying to understand all the variable that are involved. For the most part I can get a good 25-30 second shot, with good crema and am happy with the taste. However I am trying a few new beans (blue bottle & Intelligentsia Black Cat) and having a hard time getting a good shot time. I am using a Anfim grinder and have adjusted the settings up and down with no luck getting a good shot with these beans.
Wondering what other factors could be involved? I am using straight RO water and have heard that it could be too pure, maybe adding a re-mineralizer?
What about things like, humidity, etc? Yes, the beans are freshly roasted within the last few days from Chicago and California, i am in WA.
I am not currently weighing my grinds, i am just going based on the size of my basket and playing around slightly with the tamp pressure.
Sorry, lots of questions here. Thanks for the help.
Posted Sat Aug 31, 2013, 4:02pm Subject: Re: RO Water for Espresso & other variables
I think you should weigh your doses, and stop changing your tamp pressure. Which blue bottle are you using? Personally, I have never liked black cat much, though I haven't bought it in several years and I have heard they've changed it some.
. Always remember the most important thing is what ends up in your cup!
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