[Homeroast] Water retained in the portafilter
Jack M. Rogers
smcoffee at rogers6.com
Sun Jan 24 14:24:21 CST 2010
Why shouldn't it have water in it? When the pump stops, that's what was there. If you had a machine with a 3-way solenoid valve, it would be more dry (but not completely).
----- Original Message -----
From: "michael brown" <disracer at msn.com>
To: homeroast at lists.sweetmariascoffee.com, "sweet marias" <homeroast-bounces at lists.sweetmariascoffee.com>
Sent: Sunday, January 24, 2010 1:24:21 PM GMT -06:00 US/Canada Central
Subject: [Homeroast] Water retained in the portafilter
So i unpressurized my portafilter in the Estro machine. Took out the spring and ripped out some kind of stopper thingy. I use a Virtuoso. At first it was going through way too fast. So i tightened down the grind and ended up at the finest setting before i could get it to come out at a rate that was suitable and produced good crema. I usually tamp three times. Now when i stop the shot (via switch) there's a lot of water that remains in the portafilter. So much so, that after the shot is done and i try and remove the portafilter there's a suction noise and the water thats in the portafilter explodes around the edges and grounds go everywhere.
thoughts? should i loosen up on the grind and just tamp harder? Maybe i need a machine that produces a finer grind that'd i'd only have to tamp twice and play with the tamp to grind ratio? i dunno, looking for ideas. it seems like water would be not be able to make it through at the end of the shot because tamp is too hard or not enough pressure is being produced to force it through the puck.
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