Faceface Senior Member Joined: 28 Feb 2014 Posts: 1 Location: London Expertise: Pro Barista
Posted Fri Feb 28, 2014, 5:33am Subject: Fighting a losing battle!
So, here's the situation:
We've a delightful Faema E61 Jubile, that is currently working off less amp than usual - we've modded it a little to try deal with this. So what we have is the boiler at bout 1.4 bar, but with a drop of up to -0.4 to -0.5. This results in a pump pressure of 6.5-7 and a temperature of 80C'... Less than bloody ideal!
Now, we're correcting this soon as we can afford to - new, suitable machine etc.
But in the meantime, any suggestions to get the best coffee? My usual shot is around 19g, 75ml water, weighing in at 31-33g, aiming for a ratio of 1:1.6-1.7
Here are the negatives I'm noticing:
Early blonding/short first stage
Long extraction time, up to 60 secs (even if start looks good)
Burnt/over extracted taste, combined with an unpleasant astringency I'd usually associate with under extraction.
Now, I'm definitely still learning when it comes to knowing what variables effect what most, and I know I'm fighting a losing battle against this machine.
But here's things I've noticed. A ratio of 1:1.1-2 tastes great, and comes is at 30 secs... But I can't recreate it! It seems to happen like magic, but then dissappear within a few hours. Definitely related to beam freshness I'm thinking.... But can I chase this goal? I'm not sure which variables are most likely to achieve this?
calblacksmith Moderator Joined: 25 Nov 2007 Posts: 7,722 Location: Riverside, Ca, U.S.A. Expertise: I live coffee
Espresso: ECM Vene. A1, La Cimbali M32 Grinder: Azkoyen Capriccio, Major Vac Pot: 40s era Silex Drip: Msl. Com. brewers Roaster: gave it a try, decided no
Posted Fri Feb 28, 2014, 7:18am Subject: Re: Fighting a losing battle!
I am having a little trouble understanding what is going on with the machine. It may just be me.?
You say it is operating at less CURRENT than normal ? What mods have you done to it? You say the boiler is at 1.4 bar (high side of normal) then say you get a ~.5 bar drop.... when? Boiler pressure has nothing to do with pump pressure, they are two different things and with a pressure of 1.4 you should have no problem keeping up temp in the normal range for your shots.
1 early blonding..... well some coffee changes color faster than others but that is not "blonding" Blonding is when the flow changes to a thin, watery, pale flow. This is quite different than the color change that happens early in the shot with some coffees.
2 Long extraction time. This is your grind. (though I am still not sure what is going on with the pump) grind more coarse.
3 Over extracted taste which is associated with UNDEREXTRACTION?
Espresso is all about LITTLE things, every thing matters, every change affects the shots. Consistency is key, without it, the shots run all over the map and you have no idea how any one change affects the shots. Only ONE change at a time and make it small changes.
In real life, my name is Wayne P. Anything I post is personal opinion and is only worth as much as anyone else's personal opinion. YMMV!
Feed the newbs, starve the trolls and above all enjoy what you drink!
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