[Homeroast] Water retained in the portafilter

michael brown disracer at msn.com
Sun Jan 24 21:23:28 CST 2010


more good pointers, thank you.  I didn't know about the solenoid valve.  i've got more playing to do!

> From: koenig.mike at gmail.com
> Date: Sun, 24 Jan 2010 21:10:22 -0500
> To: homeroast at lists.sweetmariascoffee.com
> Subject: Re: [Homeroast] Water retained in the portafilter
> 
> Michael,
> 
> A few points here:
> 
>  - your Estro doesn't have a solenoid valve, so it will take some time for
> the head pressure to dissipate after you pull your shot.  Give it a minute
> to calm down and you won't get the "sneeze" you get if you pull the
> portafilter right after your shot.  If you are still getting a sneeze after
> a minute, you may be grinding too fine, and choking your machine.  A soupy
> puck can be expected in this type of machine unless you give it a few
> minutes to dry.  (remember that the goal is to make espresso, not nice
> pucks, and you will tolerate this much better).
> 
> - Typical tamping pressure is about 30 pounds.  If you have a bathroom
> scale, you can use that to train your arm to the amount of force you need.
> Try to keep the pressure constant, and adjust your grind for the shot time
> you are trying to achieve (I usually shoot for 25 seconds).
> 
> - I wouldn't recommend tamping more than once,  you run the risk of
> disturbing the nice puck you formed with your first tamp.  A firm even tamp
> the first time is the best approach.
> 
> - Make sure your distribution in the basket is even before you tamp.  In my
> opinion this is far more important than the tamping itself.
> 
> --mike
> 
> 
> 
> On Sun, Jan 24, 2010 at 2:24 PM, michael brown <disracer at msn.com> wrote:
> 
> >
> > 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.
> >
> > Michael B
> >
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