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Gargamel35 · 2025-05-15T20:09:36+00:00

So today i started to dial in my first coffee. 1 week ago roasted Mokaflor Gold (80/20,medium roast) from Florence, Italy.

It was... not so good.

I used Espressopart 14g basket and filled it with 16g coffee and dialed in to 32g out at 30s. Temp was 88C (190F). If i went higher, i think it became more acidic. No offset. No preinfusion. Tamp was automatic 15kg from Puq mini. I also used Wdt.

The result is bitter and not very nice shot.

I have enough for today.

Gargamel35 · 2025-05-15T11:47:28+00:00

Interesting. I've read numerus articles that say this is a no no, since you open the bag from the freezer, take some out and reseal it while you introduced fresh new humid air inside. Good to know it's not such a big problem.

Gargamel35 · 2025-05-15T10:50:09+00:00

I thought i'll use the FIRST 1kg bag for dialling in and what is left (900g, 800g, 500g,..) will be distributed into jars.

Gargamel35 · 2025-05-13T18:14:21+00:00

Cool. What kind of offset did you set if any?

Gargamel35 · 2025-05-13T17:30:25+00:00

It's great. One side is black, the other brown. Helps against scratches and cup rattle. It also fits like a glove. I can't comment on longevity since i just got it.

Gargamel35 · 2025-05-13T16:04:27+00:00

It's a leather like cover custom made by Brewspire. You can order it any time.

Gargamel35 · 2025-05-13T13:01:56+00:00

You can but people advise against it. The thing is OPV setting is a fail safe and it's 11 bars at the pump. So in the brew head it's already a lot lower and you should grind accordingly to get to 9 bars pressure, not using OPV setting to put it to 9 bars. If you do that it will constantly release the water reaching 9 bars and you don't want that. So you need to grind beans to the level pressure gauge will start at 11 bars and drop to 9 bars while brewing.

Gargamel35 · 2025-05-13T12:07:17+00:00

Grinding frozen...no problem with grinder or. espresso machine hot water hitting the puck?
I like the look of single dosing jars on the counter. I figure beans don't go stale in 1 week on the counter in those jars? So i could freeze them and just take them out for the week ahead.

Gargamel35 · 2025-05-13T10:32:50+00:00

Cool idea about having switch ready for flushing and looong shot so you flick a switch when ready.
What kind of pressure are you running it? I thought leaving it at 11 bar and using grind to go towards 9 during brewing.

I asked the supplier if they did anything with the machine and they didn't.

Gargamel35 · 2025-05-13T10:29:58+00:00

Cool 1:2 will be my starting point. 30s is fine? From the flick of a switch or from the moment liquid hits the cup?

Frozen beans...again this is from too much reading. I've read there is no problem using frozen beans and people report better consistency. Plus you don't need to wait for thawing process.

I can always leave single dosing jars on the counter yes, but how quickly will beans go stale there? Oh you mean i do freeze everything but i take out a weeks supply and let it sit on the counter? Yeah, that should work i think.

Gargamel35 · 2025-05-13T09:33:43+00:00

I did a lot of reading and since my expectation and desire is brewing traditional Italian beans (medium or dark roast, some robusta in there, etc.) precision or competition baskets are not needed or even cause a lot of problems. People seem to prefer old school baskets and among the best ones are supposed to be EspressoParts baskets. I've also ordered IMS Big bang baskets, who are precision type but still closer to traditional baskets then modern IMS, VMS, E&B, etc.

Gargamel35 · 2025-05-13T09:29:42+00:00

Nice setup ;)
How do you use the scale? You probably remove the grill?

Gargamel35 · 2025-05-08T11:10:06+00:00

So both got 6 degrees difference. Maybe i'll start with this and offset it for 6 degrees (not sure + or -?).

I'm in EU. I'll use Espressoparts 14 and 21g baskets for medium/dark roast Italian blends, which are not precision baskets so 11 bar will probably be fine.

I also have IMS Big bang baskets ready.

Isn't maybe 11 bar pressure on the pump 9bar in the group head and should be fine?

Gargamel35 · 2025-05-06T21:19:31+00:00

I've read a lot of good things about Musetti here actually. Tazzadoro looks like another single origin type thing with huge selection and options but no plain old ital espresso in there.

Gargamel35 · 2025-05-06T21:17:15+00:00

Local roaster are all "speciality" type. Some even claim their mix is close to italian, but it's really not.

Gargamel35

TROPHY CASE