Coffee Appreciation

Good work tiny tech!

That’s good, less chance of things being put on backwards, unlike your forks.

Had to go back and double check that they were actually on the right way, it was surprisingly difficult to find a photo of it where it wasn't in a tree

Enjoying the time when she can help out but before she starts taking the initiative and starts dismantling everything in her room

Extremely niche coffee machine: https://twitter.com/flexi0n/status/1552195348541603841

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How bizarre! Though that's just a Gaggia Classic inside right?

rocket did a collab with rapha, maybe gaggia did a collab with fast car or max power?

slap some neons underneath and wouldn't look out of place going up and down southend seafront on a friday night.

Yep

Anyone got any tips to improve here? Theres no obvious channeling or spray coming out the bottomless portafilter. Always starts very slow then speeds up a lot in the second half and has pinholes in the puck? This was 17.5g, distribution with a cocktail stick, 93 degree water. Espresso always tastes a bit harsh, like its over and under extracted

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sorry not quite read the whole thread, but what beans should I order from YB? V60, Sage Single dose pro, 500ml with a small splash of milk, shared between two of us, needs to be a bit of a heart starter. Just subscribe to the beans of the month for a while and see how it goes?

What sort of grinder are you using? It looks like there are some drier parts to the puck, where it looks like a coarser grind. Maybe grind finer and tamp with less pressure?

Sorry if this is stuff you’ve already looked at but I had punchy holes when I first got the Gaggia Classic, unscrewing and deep cleaning the shower screen minimised them. Stock pressure also exacerbated it and led to that quicker pick decay so reducing that could help too. Cocktail sticks are also reportedly a bit big for WDT, which might be a possible cause.

A cocktail stick is quite fat and not ideal for distribution. Seek something thinner like a thin sewing needle or pin in a slice of cork. Ideally acupuncture needles but a pin is better than the tree trunk you are using now.

Niche zero. Will try that

I'd start with the espresso blend and go from there. I still order that regularly, my other current favourite is this:

https://yellowbourbon.net/collections/shop/products/brasil-mantiquiera-de-minas-natural-1

Any suggestions for good coffee in Bristol city centre?

Not been myself but full court press looks a good one. https://instagram.com/fcpcoffee?igshid=YmMyMTA2M2Y=

FCP as suggested about is decent or if you’re near Wapping Wharf Little Victories is pretty good

I'm bummed that you're still not getting the results you want - I'd echo what was said about looking coarse. Where are you grinding on the Niche?

(appreciate they aren't perfectly repeatable across calibrations).

I popped in, lovely little place, thanks for that!

I tried cleaning everything recently but that doesnt seem to have had an effect. The shower screen was a bit warped and im worried its not sealing around the distribution puck. This could mean water is leaking out around the edges and escaping around the puck. Usually when watching the extraction it starts around the edge and fills in

5-7 on the niche. Anything coarser just pisses through. Its ok, im determined to get good coffee out of it, its just a learning process :)

Next steps are proper wdt tool, puck screen and maybe a new shower screen if this one is buggered

I believe they have some kind of link to the forum too

And if it’s finer?

Speaking of which, how’s the Bianca been?