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  1. #1
    Senior Member
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    You comments please on my extraction video.



    Comments please..

  2. #2
    Senior Member
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    Jan 2007
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    Salt Lake City
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    So....

    Rather than dismissing what you asked or being patronizing, here are my professional observations.

    In short. Dude, that's bad... really bad. 😦 But you knew that or you wouldn't ask. So huge thumbs up for being smart enough to ask for feedback.

    Espresso flow starts way too soon... at 3 seconds rather than 7 or 9 or... no crema whatsoever, so beans are old and stale. Espresso blondes at 11 seconds which is an indication of too coarse, and/or not enough grounds along with the previously mentioned old/stale beans.

    I'm guessing inexpensive grinder or pre-ground.

    It is obviously early in the game for you as you seem to lack the most basic knowledge. There is a lot of great information available.

    Here is a good place to start -
    http://www.home-barista.com/espresso-guide.html and then continue reading the other guides after that.

    Keep at it.
    John Piquet
    caffe d'bolla
    Salt Lake City, UT
    caffedbolla.com

  3. #3
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    Quote Originally Posted by ensoluna View Post
    thumps UP! from Alex the goat milk latte guy :+)
    I worked with a group of; 'born and raised in Italy' fellows for about two years. They couldn't get going in the morning until they had their espresso. They used a DeLonghi EC155, and a bag of pre-ground Illy, plus a huge amount of sugar. Stir and downed quickly. They didn't fuss about it either, dumped in the pre-ground beans that had been sitting in a bag in the cupboard, leveled and tamped with the attached disk. They were happy with it. So if a group of born and raised Italians can't be trusted to learn from, I don't know who is! One of them was fussy but only about Neapolitan Pizza, having attended a training course on how to made it according to legal standards! I'd like to see the same thing outside of Italy, an Italian course on how they make their everyday espresso. But back to Italians and their espresso, I was amazed with the huge amount of sugar they added to their shot, 3 heaping teaspoons, so, 6 teaspoons! Therefore I have no guilt nor shame when I drop my espresso into steamed milk with sugar and cocoa, I like it. The cocoa and coffee seem to have an affinity towards each others, like a man to his woman! The machine I used to create the video is a DeLonghi ECP3420, with same pumping ability as an EC155 but a much better steamer. The bean I used was a mixture of three totally different beans combined and ground on my Baratza Encore; conical burr grinder set at 6, portafilter with two level DeLonghi scoops, then the portafilter leveled and lightly tamped. I did use the old EC155 portafilter with the valve intact. Once I use up my triple blend and go back to a single bean I'll start working with the portafilter with the spring valve removed. So, I'm just having fun, my little hobby for my morning Cocoa Latte! I'm the exact same way with my barbecue cooking. When many others seem to believe the most expensive cooker will get them were they need to go, I paid $35 for a used natural gas kitchen oven/stove, removed all the gas lines, removed the metal that was in between the oven and the drawer under it. Coals go into drawer under meat and meat lays on oven racks. I have a wonderful barbecue cooker where I can cook meat over coals. Same for fishing, here in USA they aren't happy without having a $20,000 boat and trailer with a $35,000 truck to haul it plus $10,000 of fishing gear, when I'm happy from the shore casting out with a float! Idiots! (I think that is what the Italian man would say!)

  4. #4
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    Goat milk, certainly, u must use what is available. I use powdered milk that has been reconstituted with water for my Latte's. You are to be commended for teaching, that is wonderful. Are you Christian? I'm Bahá'í and teaching is considered as a very honorable act. I'm retired but my wife Yvonne, is still working for one more year before she retires. Her family is from Puerto Rico but she grew up in Brooklyn, NY, and they were raised drinking Bustello coffee brand made in a Moka espresso pot!
    ~Michael

  5. #5
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    I would grind a little finer to see if that will slow down your shot a bit... I agree with John it run's too fast. And make sure you have the freshest beans available - with espresso freshness is the key.. ideally a few days off roast > 2/3 weeks is best.

  6. #6
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    Quote Originally Posted by Musicphan View Post
    I would grind a little finer to see if that will slow down your shot a bit... I agree with John it run's too fast. And make sure you have the freshest beans available - with espresso freshness is the key.. ideally a few days off roast > 2/3 weeks is best.
    Fresh beans are impossible for me, it's just for me. My wife has instant. When I buy a bag of beans it's usually only sold in 12-16 oz., I keep it stored in refrigerator tightly sealed in original bag and the inside zip lock. I always allow beans to reach room temperature before opening bag to refill grinder bin. I had reached a point where if I tamp normally it won't allow water through. I think having three bean styles is perhaps limiting me. It was an experiment in reducing a harsh bean. I also get better results if I stop pump immediately after first drip than proceed, gets Crema much sooner.

  7. #7
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    Quote Originally Posted by ensoluna View Post
    or tamper bit harder? :+)
    It stops flow with normal tamp. Grinder is set at six and if I go smaller it just won't allow tamping. I think I confused it when I mixed three beans styles and varieties together! LOL but it still tastes good in my Latte. I've been trying to increase Crema for kicks, but it isn't really need for a Latte I think. (nope to Iran, my grandparents were farmers in the American Midwest. My late wife who passed from lung cancer in 2007 and I became Bahai after we moved to South Carolina from the Midwest. It's quite a goofy world, my current wife never touched foot in Puerto Rico until we went there to get married in 2010. She is an inactive Catholic!
    Belize has a large Bahai group and South Carolina too.

  8. #8
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    Quote Originally Posted by ensoluna View Post
    wonderful story from all different people. different walks of life.

    I immediately thought of Louis Armstrong's What a Wonderful World!

    https://www.youtube.com/watch?v=m5TwT69i1lU
    A favorite song of mine. Have a great day and hope to chat later! ~Michael

  9. #9
    Senior Member
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    We all start somewhere and if YOU are satisfied with the end result that is all that matters. I'm a firm believer in using what you have/can afford and maximizing it. I have gone the full spectrum in the last 9-10 years from a basic pump machine to higher end home machines, to a manual lever, to a 2 group commercial... same with grinders... My daily driver is a Rancilio Silvia/Rocky and what I extract from it/my home roast setup is easily on par with any of the tens of thousands of doubles I've extracted from equipment costing much more. People always mention spending more, but that isn't always necessary or possible. Fresh coffee, skill and determination are key, then the grinder and machine follow.

    Based on the video the coffee appears to be stale, could be ground a bit finer, but you are using a pressurized setup which is a limiting variable. Having said that, I'd try drinking it straight as I have likely had worse at one point.

    I would skip spending much time reading on some other forums, especially Home-Barista. Yes there is some useful info there and we can all learn something new every day, but quite a few of the members are self-entitled 'elitists' in their own minds, lmao.
    I'm a legend among my own kind... you my friend are just a legend in your own mind. Later!

  10. #10
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    I do feel adequate espresso is being made, by me. I am sure it is stale by standards. But like I mentioned, it's just me doing one a day. So it's impossible to avoid. Considering bags of beans are 12-16 oz. For a while I had local access to smaller amounts but the coffee shop closed and it was expensive. Nothing that I can do except keep the beans in storage in tight bags, I have a Food Saver with multi layer freezer quality vacuum bags. I do what I can. All that said, I'm happy except with my lazyness in practicing. I've read lack of Crema doesn't make for bad taste. I've guessed, perhaps wrongly, that more Crema indicates an optimum shot at ideal grind/tamp/pressure? Also I'm not the stop watch kind! LOL I made a second shot today and tamped a little harder as well as stop water as soon as I see it, counting to five seconds, than turning water back on seems to give a decent Crema sooner. But it's all for giggles to me. I am alternating between pure Latte and cocoa with sugar Latte, learning that the pure Latte can indeed be a satisfying experience too!

 

 
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