First Espresso Machine

[NOLA26]

Hey yall, I recently bought my first espresso machine. I got the Delonghi Stilosa. I also got a tamper, needle agitator thing, dosing funnel, and a digital scale. I got some store bought espresso that was already ground. I'm going to continue to use the pressureized portafilter until I get a grinder.

I'm not having any success getting a good shot of espresso. I am putting in 8-10 grams of coffee and pulling out 16-20 grams of liquid. Since the machine doesn't have a solenoid, the only way to get the brew process to stop is to turn off the pump, but the brew doesn't stop immediately. I have been just pulling the cup from the machine when the scale reaches the 16-20 gram point. I also think the shot is being pulled too fast. The process takes less than 15 seconds, and even less than that if you start the timer when the first drip appears.

So, from what I've read and seen on youtube, I should be at at 2-1 radio of coffee to liquid, and it should take around 30 seconds to pull a shot. Correct me if I'm wrong on any of these numbers. My question is how do I slow down the brew process? Any other tips or how to's for this machine would be appreciated.

 

[boilermaker73]

Based on all I have come to learn regarding espresso/espresso-based coffee beverages over the past 18 years, your numbers regarding 8-10 grams of dry ground coffee, 16-20 or double the grams of liquid espresso based on a 1:2 coffee to water ratio appear to be right-on. While I am not familiar with your espresso coffee machine, based on the information you provided, I would not be the least surprised that the time frame, less than 15 seconds for the brewing process, isn't a huge if not primary factor in your being unable to pull a good shot of espresso. In reality, I would recommend you further investigate what you may be able to do to extend the brewing process to no longer than 30 seconds. Given it's understandable, if not typical of most espresso coffee machines, the portafilter basket is still going to drip liquid espresso once the brewing stops, in doing so the 1:2 coffee to water ratio is more than likely not going to be maintained in which event you may well end up with more liquid espresso than intended. If such is the case, the strength of the liquid espresso would be notably weaker than anticipated that can easily be determined by taste alone. To address this issue to ensure you're maintaining the 1:2 coffee to water ratio during the brew cycle, you may want to consider using your digital coffee scale to weigh your liquid espresso stopping the brewing process if able b4 the desired grams of liquid espresso are achieved to allow any residual dripping of liquid espresso once brewing has stopped to make up for the difference required in grams of liquid espresso to attain the 1:2 coffee to water ratio. Needless to say, this may require a few practice runs and speaking with a customer service rep to see what options you may have available to start/stop the brewing process using your particular espresso coffee machine. Last but not least , you may also want to look into the following variables, namely water, i.e., 100% natural Spring, purified recommended as opposed to tap water, type of coffee grind (is it espresso prep), improper tamping, i.e., too loose/tight, etc. all of which can prevent pulling the good shot you desire. Hope this helps to resolve your issue. To learn more about brewing your own espresso/espresso-based coffee drinks, click the following link below. You will not be disapointed.

 

[shadow745]

I

Based on all I have come to learn regarding espresso/espresso-based coffee beverages over the past 18 years, your numbers regarding 8-10 grams of dry ground coffee, 16-20 or double the grams of liquid espresso based on a 1:2 coffee to water ratio appear to be right-on. While I am not familiar with your espresso coffee machine, based on the information you provided, I would not be the least surprised that the time frame, less than 15 seconds for the brewing process, isn't a huge if not primary factor in your being unable to pull a good shot of espresso. In reality, I would recommend you further investigate what you may be able to do to extend the brewing process to no longer than 30 seconds. Given it's understandable, if not typical of most espresso coffee machines, the portafilter basket is still going to drip liquid espresso once the brewing stops, in doing so the 1:2 coffee to water ratio is more than likely not going to be maintained in which event you may well end up with more liquid espresso than intended. If such is the case, the strength of the liquid espresso would be notably weaker than anticipated that can easily be determined by taste alone. To address this issue to ensure you're maintaining the 1:2 coffee to water ratio during the brew cycle, you may want to consider using your digital coffee scale to weigh your liquid espresso stopping the brewing process if able b4 the desired grams of liquid espresso are achieved to allow any residual dripping of liquid espresso once brewing has stopped to make up for the difference required in grams of liquid espresso to attain the 1:2 coffee to water ratio. Needless to say, this may require a few practice runs and speaking with a customer service rep to see what options you may have available to start/stop the brewing process using your particular espresso coffee machine. Last but not least , you may also want to look into the following variables, namely water, i.e., 100% natural Spring, purified recommended as opposed to tap water, type of coffee grind (is it espresso prep), improper tamping, i.e., too loose/tight, etc. all of which can prevent pulling the good shot you desire. Hope this helps to resolve your issue. To learn more about brewing your own espresso/espresso-based coffee drinks, click the following link below. You will not be disapointed.

It's a bit much to go through the effort to post what you consider useful info then try to offer a link as most that do that are scam/spam garbage. Forums are meant to find/offer useful info from actually being involved in the process YOURSELF, not to be used as a gateway for ****.

 

[shadow745]

Hey yall, I recently bought my first espresso machine. I got the Delonghi Stilosa. I also got a tamper, needle agitator thing, dosing funnel, and a digital scale. I got some store bought espresso that was already ground. I'm going to continue to use the pressureized portafilter until I get a grinder.

I'm not having any success getting a good shot of espresso. I am putting in 8-10 grams of coffee and pulling out 16-20 grams of liquid. Since the machine doesn't have a solenoid, the only way to get the brew process to stop is to turn off the pump, but the brew doesn't stop immediately. I have been just pulling the cup from the machine when the scale reaches the 16-20 gram point. I also think the shot is being pulled too fast. The process takes less than 15 seconds, and even less than that if you start the timer when the first drip appears.

So, from what I've read and seen on youtube, I should be at at 2-1 radio of coffee to liquid, and it should take around 30 seconds to pull a shot. Correct me if I'm wrong on any of these numbers. My question is how do I slow down the brew process? Any other tips or how to's for this machine would be appreciated.

Thing with espresso is there are TONS of variables and honestly those variables tend to change daily regardless of equipment/effort applied. Biggest negative(s) I'm reading is you're using pre-ground and that coffee has LONG lost anything good it has to offer. Espresso is about being fresh, as in coffee that's no more than 2-3 weeks actual post roast date and ground shortly before being used. Another negative I'd say is to not read too much into the joke guidelines posted on YT, Reddit, etc. We all start somewhere and those numbers mentioned barely get you into the ballpark, then each setup, coffee will require tweaks to get what YOU like, not what Bobby Joe or Betty Sue claims is proper.

Dose volume/weight will vary based on basket size/depth, headspace with machine design, coffee density/grind fineness. There is no right/wrong approach, basically increase the dose at say .5 gram increments until it touches the shower screen when locking in, then decrease a bit until it doesn't. As in too much and you will see an impression in the puck and too little and it will tend to pool water when you remove it after an extraction. Granted your machine not having a 3-way will lead to a wetter puck, but that makes no difference at all with extraction quality, just speeds up the process of doing back-back extractions. Say if your ideal dose is 16 grams, using a different density coffee with a finer grind you might need 16.4, or if using a coarser grind it might drop to 15.7, etc. Again, it's never a set it/forget it type of arrangement as those variables will fluctuate.

The whole 2:1 ratio crap is a bit much as well. Been at this myself maybe 18 yrs and have NEVER relied on time/volume/ratios and always trust my senses far more than any numerical values. Granted those variables might get you in a 'close' range, but far from ideal as there's so much variation in equipment, coffees, your taste, etc. Periodically I will look at the machine's built in timer as it's front/center and will weigh my demitasse before/after out of curiosity. My typical extraction is rarely under 45 seconds and I push some to 80 seconds. Having changed the machine pump to a heavy duty vibe it can safely run up to 2 mins, so no concern there. My average dose is around 20 grams +/- a few tenths depending on coffee/fineness and my yield is usually in the 1:1 range and maybe stretch it to 1.5:1. As in 20 grams dry dose giving me as little as 18-34 grams yield, but again I will never trust a scale over my taste, sight, smell, etc. Those that feel the need to use scales for every extraction for yrs are lacking skill/instinct if you ask me. Personally I'm into very intense/restricted espresso that no shop has ever came close to matching. I also do my own roasting using dry processed coffees to give me the ultimate in super heavy texture/bold taste as it's exactly what I like. Great thing about espresso is it can be tweaked in so many ways to get exactly what you want and at the end of the day that's all that counts.

 

[boilermaker73]

I

It's a bit much to go through the effort to post what you consider useful info then try to offer a link as most that do that are scam/spam garbage. Forums are meant to find/offer useful info from actually being involved in the process YOURSELF, not to be used as a gateway for ****.

I apologize. Not my intention. In reality, if you were to click on the link, you would soon find out that the site in not intended to sell any product/service but rather provide a plethora of information for Free to show those that enjoy drinking espresso who may be contemplating to brew their own, how to save significant time/money substantiated by the founder of the site. However, if you would prefer to be presumptuous like many others and slap a gift horse in the mouth rather than perform your due diligence and check out something that may be beneficial at no cost to you, your choice! BTW, if you happen to be a Gen Y or Z, I excuse your response. If you happen to be a Gen X or baby boomer, you apparently learned nothing as well as not to be presumptuous during your upbringing. Despite the world today appears to be filled with scam artists where charlatans seem to be the norm, there still exist a very small percentile that are not!

 

[boilermaker73]

Thing with espresso is there are TONS of variables and honestly those variables tend to change daily regardless of equipment/effort applied. Biggest negative(s) I'm reading is you're using pre-ground and that coffee has LONG lost anything good it has to offer. Espresso is about being fresh, as in coffee that's no more than 2-3 weeks actual post roast date and ground shortly before being used. Another negative I'd say is to not read too much into the joke guidelines posted on YT, Reddit, etc. We all start somewhere and those numbers mentioned barely get you into the ballpark, then each setup, coffee will require tweaks to get what YOU like, not what Bobby Joe or Betty Sue claims is proper.

Dose volume/weight will vary based on basket size/depth, headspace with machine design, coffee density/grind fineness. There is no right/wrong approach, basically increase the dose at say .5 gram increments until it touches the shower screen when locking in, then decrease a bit until it doesn't. As in too much and you will see an impression in the puck and too little and it will tend to pool water when you remove it after an extraction. Granted your machine not having a 3-way will lead to a wetter puck, but that makes no difference at all with extraction quality, just speeds up the process of doing back-back extractions. Say if your ideal dose is 16 grams, using a different density coffee with a finer grind you might need 16.4, or if using a coarser grind it might drop to 15.7, etc. Again, it's never a set it/forget it type of arrangement as those variables will fluctuate.

The whole 2:1 ratio crap is a bit much as well. Been at this myself maybe 18 yrs and have NEVER relied on time/volume/ratios and always trust my senses far more than any numerical values. Granted those variables might get you in a 'close' range, but far from ideal as there's so much variation in equipment, coffees, your taste, etc. Periodically I will look at the machine's built in timer as it's front/center and will weigh my demitasse before/after out of curiosity. My typical extraction is rarely under 45 seconds and I push some to 80 seconds. Having changed the machine pump to a heavy duty vibe it can safely run up to 2 mins, so no concern there. My average dose is around 20 grams +/- a few tenths depending on coffee/fineness and my yield is usually in the 1:1 range and maybe stretch it to 1.5:1. As in 20 grams dry dose giving me as little as 18-34 grams yield, but again I will never trust a scale over my taste, sight, smell, etc. Those that feel the need to use scales for every extraction for yrs are lacking skill/instinct if you ask me. Personally I'm into very intense/restricted espresso that no shop has ever came close to matching. I also do my own roasting using dry processed coffees to give me the ultimate in super heavy texture/bold taste as it's exactly what I like. Great thing about espresso is it can be tweaked in so many ways to get exactly what you want and at the end of the day that's all that counts.

In response to 'The whole 2:1 ratio crap is a bit much as well.', I strongly disagree for reasons too numerous to list not to mention your response is based on your own experience and preference where I can assure you, brewing the perfect espresso is not a one size shoe fits all but requires many variables performed to a tee. Last but not least, it's not 2:1 ratio crap (so articulate). In reality I would be curious to learn if you yourself know what the coffee to water ratio actually is, how it came about, and how it is measured? Moreover, the consensus as to how it should be stated and written is 1:2 coffee to water ratio. I suggest you read comments posted to the forum and elsewhere by those such as one Peter Baskerville who being well-versed in brewing espresso, know what they're talking about and have the credentials to back it up in which event you may learn a thing or two. Given your post, it's apparent you have learned very little in 18 years, a recipe for posting misinformation to the coffee forum!

 

[shadow745]

Make up your mind already... you join the forum, post a clickbait to a joke of a website using info mentioned by other individuals that look to be a joke themselves and then apologize for joining to post that link, then go on a rampage trying to discredit me, lmao. I simply don't give a damn what others think about how I do things. Yep been at this 18 yrs or so, having used lots of machines, grinders, tons of different coffees, running a mobile setup and then 9 yrs ago grew tired of the overpriced crap most commercial roasters are pushing so built my own roasting setup and the espresso has never been better. Never been to any shop or anyone's home in which the espresso was good enough for a return visit. Having consumed approximately 30k extractions at this point it's very safe to say I understand the process many times over and know exactly how to achieve what I like without following retarded training wheel guidelines some just have to constantly mention.

So your site includes pics of a low tier setup, garbage pre-ground coffee being used, fake email and the extraction pics are more like toilet water after a trip to Taco Bell. Going on and on with the looking a gift horse in the mouth is hilarious at best as I have never followed anyone's lead on anything in this life and never will. By all means stick with your Easy Bake oven setup if it works for you and the noobs you look up to. I know what works for my taste/expectations and at the end of the day that's all that will EVER matter.

 

[boilermaker73]

All considered, it's apparent you are a very angry, cynical, distrustful, presumptuous, arrogant, narcissistic, know-it-all who has it all figured out regarding anything and everything about espresso. Kudos to you! I am sure most any coffee forum would be blessed to have an individual like yourself to share the knowledge you have allegedly acquired over the past 18 years regarding espresso. I can hardly believe I've been corresponding with the 'Holy Grail of Espresso'! All I can add, if I were to make an educated guess based on your articulate and eloquent posts, you are more than likely a middle age Millennial or ultra young Gen 'X' who unfortunately had poor role models for parents, family, and friends before, during, and after puberty that continues to this day. Last but not least, you may want to check out the link (below) titled 'Why are so many Internet Forums toxic' where you just might learn a thing or two regarding acceptable conduct online. All told, I'm done with this comment war!

Why are So Many Internet Forums Toxic? | The Lagoon Tech

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