Anniversary and wife wants espresso/latte machine

[greglepore]

I find I get the best shots with the basket being "snug" going in-on the edge of being full enough to interfere with tightening. I think this keeps the top of the puck from getting soupy or something, not sure why its critical but for me it was both with the DBD and my current e61.

[jyl]

I’m visualizing a grouphead with a diffuser that can slide up and down. When the shot starts, water pressure pushes the diffuser down until it contacts the puck, eliminating headspace.

[greglepore]

The Breville tool looks like this : https://www.ebay.com/itm/166393666162?hash=item26bdd5da72

Another option is one of these adjustable depth tampers :https://www.amazon.com/dp/B07ZT42HZF?tag=stiverinnov0a-20&geniuslink=true

The "knock" on the Breville tool is it disturbs the tamp-yeah, but just polish after. You might loose a half gram or two, but the idea is to get your weight and volume close and just fine tune.

[berettafan]

We have a leveler and have found it to be pretty essential to getting a nice even surface for tamping.

Moved the grinder from 12 to 8 last night and got much closer to my target.

[Bill Douglas]

You get to know your machine without the fancy schancy add on bits of kit.

I know you have ignored my earlier advice but honestly after having made more than 30,000 coffees with my machine you get to know what you are talking about. I also went on a barista day course.

[berettafan]

Bill i apologize if i missed something. I did go back and read again...you mention no tamping? I do do tap and gently shake the portafilter which surely helps get things more even. Those fine grounds surely don't want to sit down tight without some help! Had a ....ummm....i think cortado....last night after getting home from a fantastic dinner and was well pleased with the result.

If any here are oyster fans i had some raspberry point from Prince Edward Island. Holy ****- perfect size, saltiness and finish. Absolutely best oyster i've had.

[Bill Douglas]

Sorry, I didn't want to sound so snarly. The guy on the barista course did it this way with a fine grind and the thick rich crema poured out. The firm tap tap tap on the counter top or solid object should get it to bed down.

[908/930]

I did look at all the tools available and the price of some of them. I have a small piece of cork flooring that I use on the counter top, its granite and did not want to hit against it, and I tap the portafilter on it to help settle it down, then a quick stir with a toothpick and tap again on cork then tamp it down pretty hard, appears to work every time.

[Otter74]

I appreciate coming home from vacation to seeing all this nerding out on how to get good results using home espresso machines. I had many very good espresso drinks on vacation (Malawi) and then was really disappointed by what my home machine was giving me. I've just become lazy.

[greglepore]

Originally Posted by 908/930

I did look at all the tools available and the price of some of them. I have a small piece of cork flooring that I use on the counter top, its granite and did not want to hit against it, and I tap the portafilter on it to help settle it down, then a quick stir with a toothpick and tap again on cork then tamp it down pretty hard, appears to work every time.

I use a hockey puck for the tap...stole the idea from Origin Espresso.

[berettafan]

I forget the brand of leveler thingy i got but i mistakenly bought two. if someone here would like it i'm happy to send as thanks for the help here.

[john70t]

I microwave yesterday's $20 drip maker. No advice here.

[jyl]

If you adjust the leverer right, it can level and tamp. Timesaver.

[berettafan]

Jyl my problem there is different beans would need different settings.

[KFC911]

Don't know why I clicked on this thread .... finishing up my Peet's MD blend .

No matter what yer drinkin, and how ya prepare it....

FRESHLY roasted beans (3 weeks ago is stale imo) is where ya start...

I went through a couple of roasters from Sweet Maria's years ago .... ,(made in China crap), and my green bean source (along with SMs) is no more.... but ....

Listen to Greg...

....or buy 4 week old bread and make me a "great sammich".

Even from a local roaster ... it's usually past it's prime .... but so am I

[jyl]

Originally Posted by berettafan

Jyl my problem there is different beans would need different settings.

Maybe not? If you are trying to eliminate headspace, wouldn't you'll tamp to same depth regardless of bean? Adjust the leveler's threaded ring for that depth - might still need a separate tamp step, but might not.

(My wife will have a gaggle of her lady friends over for brunch and they all want multiple refills so I find myself making dozens of lattes, as fast as I can. That's when I skip the tamp step, just press hard when turning the leveler.)

[Bill Douglas]

Originally Posted by jyl

That's when I skip the tamp step, just press hard when turning the leveler.)

Yes, all about learning the peculiarities of your own machine. A friend has a Rocket E61. The first of the expensive home barista machines. Looks like my Vibimme but much (much!) easier to drive. Mine does fantastic coffee if done the way IT likes. Very Italian. Another thing. If you have a blind filter it sure makes it easier to clean it. One of the secrets to a good coffee is a very clean machine.

GF's book club friends (girls gossip club) love coming to my house for endless coffees, hot chocolates and creme brulees.

[berettafan]

man what a difference the dairy choice makes. normally using 2% and lots of coffee flavor comes through. this morning i played with a medium-ish roast that pulled a bit too quick and used half and half in about equal portion. tasted like a damned lindt milk chocolate. too rich for me but keeping that one in my back pocket for the syrup crowd willing to try something without syrup.

[berettafan]

Is anyone able to explain to me why i sometimes get thinner drinks than others? Really prefer the thicker syrupy consistency but can't figure out why i sometimes miss. is the milk a bigger factor than the brew on this? Doing about 32g coffee and maybe 3oz milk (pre steam).

[Bill Douglas]

Beretta, When I pour the milk for a latte I pour it from something like 200mm above the cup. This way it's got a bit of speed going on and cuts through the crema leaving all the thick strong coffee flavour at the top. thicker drink in general.