Coffee Appreciation

Could you give me a run down of your brew method? I have exactly the same machine, but am struggling to get an extract time of around 25 seconds.

Sure thing! Three quick caveats though:

1. I'm no expert and I'm still working on my technique, so YMMV and all that
   
2. It's a fairly basic machine so don't expect perfect espresso, I think that even something like a Gaggia Classic would be a good step up (that's probably my next move)
   
3. If you're not using reasonably fresh, properly ground coffee you don't stand a chance. I use Pact espresso blend which I grind with a (slightly modded) Dualit burr grinder (which I reckon is the absolute lower-end of what can make passable espresso).
   
   

First things first, if you haven't already, buy a non-pressurised basket like the one in the photo. This machine comes with pressurised baskets that have an extra skin with a single pinhole to create the back-pressure that a properly ground and tamped puck of fresh coffee would create. They're designed create a crema even if you're using supermarket pre-ground coffee, but they're not necessary (and actually counter productive) if you're using decent coffee. I can't remember where I got mine from, but my calipers say that it's 52mm outside diameter x 22mm deep. I also got a decent tamper to match, but the stock one is probably fine.

I dose to 16g with pretty finely ground coffee and to get that in I have to fill half of the coffee and just very lightly tamp it (really just enough to flatten it) then add the rest and tamp down hard. I think I still need to tweak this as when I then start the machine I get a few drops of water coming round the portafilter. I'm not sure whether this is the grouphead seal (which I've just replaced) not working properly or because I creating too solid a puck which gives too much back pressure, but the coffee then comes through pretty slowly and accelerates). I aim for 35-40g of espresso after about 30s (which I time from the moment I turn the switch - I don't know whether any pre-infusion is involved.

I hope that helps, as I say it's a pretty basic home machine (nice to have a full length solid steam wand though) and this is just the best I've managed to achieve by lots of trial and error. I don't drink much espresso neat (more flat whites), but this gives a perfectly drinkable one.

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Thanks, will do. Just tasted them and first go was pretty decent across the board. I think I'm going to run the Rwanda natural first then replace it with the honey Ethiopia when that's finished. Then we should have new crop natural Ethiopia to follow the honey. I really like this time of year!

Brilliant - thanks for that. I'm under no illusions that this a fairly basic machine, but if I can get some half-decent coffee out of it, I'll be happy.

I am still using the standard pressurised basket, so will look to invest in a non-pressurised version. Thanks so much for posting the specs of yours.

Basic AF question incoming - searched online and found mixed opinion. I am using a Delonghi EC330S.

I got some beans from a local coffee shop - requested them ground for Espresso as I don't have a grinder. When I go to make the espresso, no coffee comes out. Regardless of the amount I put in (double basket) or how lightly it's tamped, no coffee comes through and the pump just whirrs away until I stop it. Removing the portafilter releases a blast of steam and sends some of the contents of the basket everywhere. I take it the grind is too fine and water can't filter through it.

The grind is definitely finer than two bags I got in the last fortnight from the same place, which were also requested to be ground for espresso and I had no issue with those previous bags.

I read online that a fully working machine should be able to push through even the finest grind, and that I may need to descale it, any truth to this? Any help is greatly appreciated!

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what does your basket look like - is it like the picture three posts up, or does it just have a single hole in the base?

If the latter, it's a pressurised basket and fine ground coffee will choke the machine, as both the coffee and basket are holding back the water and there is no enough pressure in the machine to force it through.

An unpressurised basket, with lots of holes in the base, will let just the coffee create the pressure, and allow easier flow. Unpressurised baskets are what you need to make proper espresso.

It has multiple holes and then flows through another bit. The holes appear to be a lot smaller than the non pressurised example several posts up.

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Gaggia Classic owners, lend me your ears...

How long does your grouphead gasket last? I've just smashed through one in a few months, I think the last one I changed was the original that came with the machine! OK, I might be wrong about that but it definitely lasted longer than just a few months...

Hmmm, I have no clue what that black part is on the bottom.

I'd have said it's a pressurised basket or some sort. Do you know what 'open' means or does?

Low end espresso machines are designed to work with supermarket ground coffee (illy / lavazza). These are courser than proper espresso ground, so need a pressurised basket to create the resistance.

If you can somehow use an unpressurized basket you can probably use finer coffee, like what you have there.

That's definitely a pressurised basket, delonghi do a few different types depending on the model of the machine. As @Scrabble said you need an unpressurised basket for proper espresso grind, if you just type in non pressurised basket for Delonghi EC330S you'll probably find a post from someone else who had the same issue and where to find the basket.

TA DAHHH - http://protofusion.org/wordpress/2010/02/depressurizing-the-ec-155-portafilter/

@Gewürzt
@Scrabble

L E G E N D S

Cheers!

I hadn't had mine for more than a few months but for extending grouphead gasket llifespan I'd recommend not leaving the portafilter fully tightened unless you're using it.

Gaggia Classic owners, lend me your ears...

How long does your grouphead gasket last? I've just smashed through one in a few months, I think the last one I changed was the original that came with the machine! OK, I might be wrong about that but it definitely lasted longer than just a few months...

Original one lasted about 4 years. Second one about the same. Third one I don't know if it was a genuine Gaggia one now but it looked like an original and lasted 2 years. Latest replacement is not a genuine Gaggia one and is just a soft piece of shit rubber ring which I don't expect to last long.

That makes a lot of sense, thanks for the tip, Mick!!

Half price Sage Grinder Pro has arrived but I've run out of beans and YB order is still in transit :(

^hey - can I ask where/who at Sage you contacted? Have a NHS colleague who is interested.

Ta

I just used their online inquiry portal to ask

https://www.sageappliances.com/uk/en/support/sage-support.html

then got emails from their customerservice@sageappliances.co.uk email address

YB order placed last Thursday, received just today, so it looks like shipping times are getting back towards normal! :-) And I have a tiny bit of a stock pile too.

Anyone dealt with SkullCrusher Coffee before?

I ordered a Wilfa Svart from them a month ago, they are just telling me that they're waiting to receive delivery to the warehouse. They also gave no shipping or delivery estimates. If I hadn't contacted them I expect I'd still be blissfully unaware of where my order was.

I got ticked off and requested a refund. Went straight to Workshop and ordered one on Next Day. Solid waste of a month that, thankfully Four Boroughs and other shops have opened up for takeaway.

After running out of beans I found a cafe open with some Square Mile beans who said they would pour me a bag as they had no retail packs. Not sure they should have sold me them at their wholesale price but nice one guys!

some months. others a couple of weeks before it started dripping.

I found leaving the portafilter locked in place to keep it warm when the machine was left on would speed up the process i assume because the hot portafilter is in direct contact with the main surface.

edit: missed Mick's reply.

Just replaced my original gasket with one of the Cafelat silicone ones even though it didn’t need it. Blue 8.5mm for Classics

Yeah I think it's a combination of the compression and heat. I leave my portafilter in the machine at all times (unless adding/removing coffee), but just not fully locked in. My protafilter rotates around 90 degrees so I usually leave it around 45-60 unless I'm pulling a shot with it.

I’ve seen they seem to come in different thicknesses these days. Has there been a design change or is it a performance mod?

I believe its just machine/manufacturer specific