[Homeroast] Water retained in the portafilter **Followup**
yakster at gmail.com
Mon Jan 25 11:03:31 CST 2010
Great news on the espresso. What did you pull and how did it taste?
My pulls of Liquid Amber this weekend were great, but I stalled out my Vac
Pot both times I tried to brew a pot of Yemen / Sulawesi blend that I'd
roasted. Oh well.
As for the tamper, I was using a 49 mm tamper for a while after I changed to
a 53 mm basket (fit the machine better without getting stuck on the gasket)
and it was no problem. You can use a NSEW or Staub tamp technique where you
push down on the North, South, East, then West corner of the basket after
the main tamp in the center. This page talks about tamping,
http://coffeegeek.com/opinions/coffeeatthemoment/10-08-2006, but I'm of the
opinion that the grind, dose, distribution and leveling are more critical
then the tamp, and especially with my lever machine.
On Mon, Jan 25, 2010 at 8:10 AM, michael brown <disracer at msn.com> wrote:
> Calibrated the grinder last night to grind finer. First shot this morning
> i went as fine as it would go with one tamp. Well actually it was two. i'm
> using a 52mm Tamp that still has a lot of wiggle room so i tamped, knocked
> the grinds off the side of the PF and tamped again. I contacted several
> websites who said a 52 with a little wiggle room would be fine...i thought
> it should be a snug fit, but anyway. Drip drip drip. Too fine!?!?
> Second shot, two clicks courser, same tamping style/technique. AMAZING
> SHOT. Might be the first time i've actually got a amber, dark brown crema.
> i went 25seconds and it was a beauty! So thanks for all the tips and
> tricks. All the way from unpressurizing the PF to calibrating the grinder,
> to the "sneeze" affect of the Estro. Great start to the day.
> Michael B
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