[Homeroast] Sour espresso taste

Paul Leung paulgleung at yahoo.com
Tue Jun 5 13:25:48 CDT 2012


Hi Mike,
I have a Gaggia Classic + Baratza Vario. Been enjoying great shots for 2+ years now after some tweaks. I would strongly encourage you to join the Gaggia users group on Yahoo! It is a great resource. You could have a faulty boiler thermostat. You can do a styrofoam cup temp check as described in the group's archive.  You may also want to consider installing a PID to better control temp and also adjust the OPV to 9 bar while you're at it. I've done both things and noticed a significant improvement in shot quality and shot consistency immediately with no need to change distribution, tamp, etc. techniques.  I used to do WDT- no real need to do so now. I also swapped out the stock steam wand with a Silvia v2 wand for improved steaming power and quality. There is also a bit of a pre-infusion trick that has made my shots sweeter and richer. Routine maintenance practices: daily H2O and weekly detergent backflushes, quarterly descaling (YMMV) help too. I always use SM homeroasted beans, of course.

I think the Classic can be a very capable machine with those minor mods. I usually just drink shots (milk drinks just for guests) and feel no need to upgrade to another machine for some time. I have been very pleased with the Vario as well.

Good luck!

Paul
Sent from my BlackBerry

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Sweet Maria's Home Coffee Roasting "HomeRoast List" Digest

Today's Topics:

   1. Sour espresso taste (Mike Wilkens)
   2. Re?:  Sour espresso taste (denis bordeleau)


----------------------------------------------------------------------

Message: 1
Date: Fri, 1 Jun 2012 23:36:55 -0700
From: Mike Wilkens <mike.wilkens at gmail.com>
To: homeroast at lists.sweetmariascoffee.com
Subject: [Homeroast] Sour espresso taste
Message-ID: <3DC9B868-9201-482F-88CA-C0206AB4997F at gmail.com>
Content-Type: text/plain; charset=us-ascii

Does anyone have hints on temperature surfing the Gaggia Classic?  I saw the earlier posts from 2006 on this subject, tried what was detailed there, didn't work for me.

My shots are very consistent in taste, problem is they're all extremely sour tasting.  I've used four different beans, two different grinders, two different espresso machines (New Baby and Classic).  To raise the brew temp, I draw water (PF off) until the heating element goes on, install PF, wait until heating element goes on, wait 6 s, and pull.

Unless I'm preparing it with coffee, the PF is installed at all times.  30 minutes warm up.

Also tried turning on steam switch for 10 seconds just before pulling the shot, all other parts of surfing ritual the same.  No difference.  Coffee temp in the cup was 168*F +- 2*F.

Of course I've also tried just walking up to the machine and pulling.  No difference.

I've ground fine enough that 2 drops of coffee come through, but if I get coffee it's extremely sour tasting.

To my untrained eye, the crema usually appears tan and not chocolatey brown, which I'm told signifies underextraction.  Also to my untrained eye, the flow of the shot appears to go from dark dark brown straight to blond, without going through that reddish brown phase.  Suspecting channelling, I added another ritual sometimes called the Weiss Distribution Technique but could also be called Stirring with a Paperclip.  No difference.

Next step is to find a 6 year old child...

-Mike







------------------------------

Message: 2
Date: Mon, 4 Jun 2012 14:32:37 -0700 (PDT)
From: denis bordeleau <bomerlo at yahoo.ca>
To: "A list to discuss home coffee roasting. There are rules for this
	list,	available at http://www.sweetmarias.com/maillistinfo.html"
	<homeroast at lists.sweetmariascoffee.com>
Subject: [Homeroast] Re?:  Sour espresso taste
Message-ID:
	<1338845557.76393.YahooMailNeo at web124505.mail.ne1.yahoo.com>
Content-Type: text/plain; charset=iso-8859-1

Hi Mike,??? I'm only 5 but I'll try answering that one. I have a Rancilio Sylvia.??????? From what you said it appears you have 2 problems: sour taste and cold water in the cup.? Sour taste can be because of rancid oil accumulation and minerals.? So, clean both of your machine and decalcify them.? Temperature problem will ?probably ?be solved.? Check your chain of ?T?.?If you have steam??in the wand?and 168 degrees in the cup you have a loss in between. Keep your?porta filter hot?and panty (not in the freezer), warm the cup and try bigger size than ristretto.? Clean the grinders with instant ?minute rice to get rid of sour tasting oil by cleaning the burrs.? Be sure the blend is OK by trying another extraction and grinding method.?? For cleaning, backwash and decalcifying method on the Gaggia New Baby and Classic models, go with the instructions book or the mighty list will come to your help.??? I wish you good luck and a
 very nice evening

 

________________________________
 De?: Mike Wilkens <mike.wilkens at gmail.com>
??: homeroast at lists.sweetmariascoffee.com 
Envoy? le : samedi 2 juin 2012 2h36
Objet?: [Homeroast] Sour espresso taste
  
Does anyone have hints on temperature surfing the Gaggia Classic?? I saw the earlier posts from 2006 on this subject, tried what was detailed there, didn't work for me.

My shots are very consistent in taste, problem is they're all extremely sour tasting.? I've used four different beans, two different grinders, two different espresso machines (New Baby and Classic).? To raise the brew temp, I draw water (PF off) until the heating element goes on, install PF, wait until heating element goes on, wait 6 s, and pull.

Unless I'm preparing it with coffee, the PF is installed at all times.? 30 minutes warm up.

Also tried turning on steam switch for 10 seconds just before pulling the shot, all other parts of surfing ritual the same.? No difference.? Coffee temp in the cup was 168*F +- 2*F.

Of course I've also tried just walking up to the machine and pulling.? No difference.

I've ground fine enough that 2 drops of coffee come through, but if I get coffee it's extremely sour tasting.

To my untrained eye, the crema usually appears tan and not chocolatey brown, which I'm told signifies underextraction.? Also to my untrained eye, the flow of the shot appears to go from dark dark brown straight to blond, without going through that reddish brown phase.? Suspecting channelling, I added another ritual sometimes called the Weiss Distribution Technique but could also be called Stirring with a Paperclip.? No difference.

Next step is to find a 6 year old child...

-Mike





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