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  1. #1
    Senior Member
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    Jan 2014
    Location
    Charlotte, NC
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    133

    Mouse Tail Issue

    I never seem to get a solid and syrupy looking mouse tail, videos on youtube is all I've seen to compare to.
    Mine might start out solid looking but quickly become bubbly looking. Basically I'm setting the grinder finer and finer until drip is intermittent, then come back up until it just starts to flow uninterrupted. What's going on with my mouse tail?

  2. #2
    Senior Member
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    May 2014
    Location
    Kansas City
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    950
    What is a mouse tail?

  3. #3
    Senior Member
    Join Date
    Jan 2014
    Location
    Charlotte, NC
    Posts
    133
    masterclass - Gaggia Milano

    www.gaggiaprofessional.com/en/masterclass.html

    Once the water starts flowing, two things should happen. First, the espresso should flow out off the machine in a slow but steady stream, resembling a 'mouse tail'. Secondly, the colour of the stream should change from dark to light as the water extracts the oils from the grounds.

    Produce Great Espresso | Stumptown Coffee Roasters

    https://www.stumptowncoffee.com/brew-guides/espresso

    Engage the grouphead and start the timer. Place a cup under portafilter and watch the espresso for a steady stream that should look like little mouse tails. The entire extraction should take about 23-28 seconds to brew about 1.5 ounces of espresso. If it takes too much longer or is pulling too slowly, try a coarser grind.

  4. #4
    Senior Member
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    Jan 2014
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    Charlotte, NC
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    133
    LOL, I'm shocked at how few have heard this term, I see it all over Internet. Search; espresso mouse tail

  5. #5
    Senior Member
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    May 2014
    Location
    Kansas City
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    I've NEVER heard of it described that way and I've been in this game for a long time... oh well.

    Depending on your machine... most espresso machines will take 5-7 seconds to see the first drop of espresso... from there it will start to stream. If your getting bubbles there is typically a break in the puck. Without seeing what's it's doing its hard to diagnose... I would suspect you may not be grinding fine enough.

  6. #6
    Senior Member
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    Jan 2014
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    Charlotte, NC
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    133
    Working on uploading a video on youtube of shot pouring and still pic of finished shots!
    Last edited by mawil1013; 04-16-2019 at 10:58 AM.

  7. #7
    Senior Member
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    May 2014
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    Kansas City
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    It's running MUCH too fast... you're at about 12 seconds for the extraction - most target around 25 seconds. Grind smaller.

    How old is the coffee (how many days past roast)?

  8. #8
    Senior Member
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    Jan 2014
    Location
    Charlotte, NC
    Posts
    133
    It has infusion function, puts water into puck, stops, then starts again, when I account for that it comes out ok, and probably Three months old but I really don't know, nobody local to buy from.

  9. #9
    Senior Member
    Join Date
    May 2014
    Location
    Kansas City
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    950
    Quote Originally Posted by mawil1013 View Post
    It has infusion function, puts water into puck, stops, then starts again, when I account for that it comes out ok, and probably Three months old but I really don't know, nobody local to buy from.
    That explains it... you have oldish coffee Espresso is super sensitive to freshness... for my espresso, I try and keep my coffee from 1 week to 3-4 weeks old max. You really see it start to run fast and flat once it gets old. If your info is right and you're in Charlotte you should be able to find a local roaster. I know Counter Culture is based in Durham - they do an excellent job and you should be able to find it. If you can't buy direct from the roaster go to your local independent shop and ask to buy some espresso they are using.

  10. #10
    Super Moderator
    Join Date
    Aug 2003
    Location
    Boca Raton
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    3,379
    With the internet no one should have old coffee. There are so many places that roast to order. My orders go out the day they were roasted or the day after.
    "Wine is for aging, not coffee."
    Ken Hutchinson, Starsky and Hutch

 

 
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