![]() Filling the basket, leveling and tamping can work, if you use the exact same routine each time. For consistent results, you need to be able to measure your dose accurately - near enough is not good enough. When you get the dose/grind combination right, you still need to tamp well, but it becomes less critical. So if you increase or decrease the dose, you have to grind a little finer or coarser to compensate. A few grams less will have the same effect as a coarser grind. A few grams more in the basket will reduce the flow and have the same effect as a finer grind. The dose (depth) of coffee in the basket will affect the extraction time/flow as much as the grind. When I first started my coffee learning curve, it took me a while to fully grasp this. The last three must be considered together. The first is good, freshly ground beans, then there is dose, grind, and tamp. If you don't have a double basket - get one.Įxtraction depends on a many factors, but with a no-frills machine like the Via Venezia, there are four main ones you can control. Because they hide issues with beans, grinds, and technique, you will not learn or improve much while using one.īefore getting into extraction, I suggest that if you have both a single and a double basket, you should put the single in the back of a drawer, and leave it there, at least until you have mastered the double. But they only hide the symptoms, they don't fix the problems, so the coffee is still crap. Pressurised portafilters are made to cover up problems with stale supermarket beans, cheap and nasty grinders, or people who can't or won't bother to learn how to pull good shots without them. But we don't want just froth and bubbles on top of the milk, we want well textured milk and micro-foam, and for that you need a plain wand with a simple tip. They are supposed to make it easy for beginners to froth the milk - and they do that. It came with a panarello, and one of the best things I did was to replace it. One of my machines, which I did most of my learning on, is a Gaggia Classic, not too much different from a Via Venezia. There are people here who are much better qualified to answer these questions, but since none have responded yet, here's my two cents worth. Mainly - I'm just wondering where I should start in fine tuning my extraction method? I was thinking I could film it and stick it on youtube for the experts on here to critique? Once I get the coffee extraction method, I'll move onto the milk steaming.Īnyway - any tips or advice would be awesome. What are peoples thoughts on this? Is there a way to reduce the foam by modifying the stock steamer wand or is it best to simply swap it out? I'm considering swapping it out for a steam wand as this thread suggests. I'll look into buying a correctly sized one asap.Īlso - from what I read, the steam heads on these machines are "Panarello" and make the milk far too foamy. I don't have a proper sized tamper, the one i got with the machine is far too small so I have to tamper 3 or 4 times around the basket to flatten it. Currently the grinder is set to 6 and 18 seconds. I followed the method above as close as i could but I still have to work out how much coffee to grind into the grouphead and how fine. Second one - better but still pretty average. So I opened up the pressurised group handle only to find that the valve was wrecked anyway - so i just ripped it out and cleaned everything up and attempted to make my first coffee. Put a warmed espresso cup under the portafilter, turn on the machine, and start counting out 25 seconds from the moment the coffee begins to come out of the spouts. ![]() Remove the portafilter from the machine, installed the basket with the coffee being careful not to burn your fingers, and re-install the portafilter into the machine.Ĩ. ![]() Using a 52-53 millimeter tamper press down firmly and twist to make a well packed coffee "puck" in the basket.ħ. Fill the portafilter basket with ground coffee so that it is rounded slightly higher than the rim.Ħ. Grind your whole espresso roast beans to a flour like consistency.ĥ. Put your espresso cups or shot glasses on top of the machine to let them warm up too.Ĥ. Turn on your machine with the portafilter installed (basket removed) to let the boiler and portafilter warm up for about 15-20 minutes.ģ. Remove the pressurized valve from this portafilter (throw it away).Ģ. ![]() Making good barista quality espresso shots with plenty of crema even with budget brand Saeco machines is well within reach of anyone that owns a good quality bur grinder, (like the Rancilio Rocky). The pressurized portafilter using "table salt grain" ground coffee without tamping will never make anything but hot strong coffee, NOT anything approximating "real espresso". ![]()
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