Coffee Appreciation

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Not the best espresso I’ve ever made myself , and leaves this

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Second shot tastier, but then I ran out of beans- time to go cycling!

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Have you tried Dutch Colony coffee in Singapore? Had some amazing Ethiopian beans as filter when I was there on a work trip.

There’s one in Siglap, I’ll wander over

and leaves this

Water will hardly run through coffee which is ground fine enough for espresso without some pressure behind it. When you leave a head space, it’ll just sit on top. As said, you either have to up your dose to take up the space or grind coarser which will allow the water to run through (probably at the expense of your espresso).

Anybody want a 'display' grinder? This has just been sat next to the coffee machine for ages.
It might actually grind stuff but I think it's more for display purposes.

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I’m just not sure I can get more coffee in- untamped I think 17 or so grams is the limit for that basket.

23 sec is a bit fast, that means you can probably increase the dose more and reduce the headspace further. You can push towards 35 secs, 30 sec should be ideal. Depends on the coffee - the lighter the roast the longer the extraction in my experience due to less solubility.

I'll give that a go - thanks.

I guess I just need to pile the grounds higher?

^That's 17g of coffee in the 14g basket. I'll see what I can get in there without it becoming unmanageable.

Honestly I'd just buy a 18g basket, dose higher and see if that solves the problem

Yea I imagine the basket is the problem. 18g in a 18g VST basket should do the trick.

I have an 18g basket, same situation - if you put 18g in it you get a puddle on top.

I dosed 18g in the 14g basket and that is looking promising. Just seems odd.

What pressure are you brewing at?

But there are so many other variables at play here. The coffee you’re using might need to be ground finer than the coffee they used when they decided it was a 14g basket. So yours takes up less space than theirs did. The level of roast alone is going to play a part there.

Also puck aesthetics >>>>>> spro taste/texture?

I picked up some of the Dak espresso from Paradox coffee in netil market - absolutely slaps!

I specifically remember watching videos about how a wet puck isn’t necessarily a problem as it can still occur when producing good shots.

Sounds like you need an on-site assessment by @Stevethecoffee

He’d be very welcome to head over - I have a guest room.

Has anyone ever ordered from Ninth Phase? I made an order for a tamper 10 days ago, but they never even acknowledged the order. I have tried to reach out to them by email and instagram DMs a week ago, but no answer. The most recent reviews on Etsy are by customers with the same experience (never received the items, Casey never answered to their messages). I am actually worried about what happened to the business owners 🤷🏻‍♂️

I'm having a pretty niche intermittent problem with my Sage Precision Brewer and I wonder if anyone has the same experience or any ideas.

I use a Wilfa Svart to grind 58.5g of coffee and fill the tank with 900ml of water. I use filtropa paper filters in the cone "pour over" style basket.
I use the "gold" preset setting on the Precision Brewer.

Sometimes, the water level during brewing in the basket rises up over the filter and therefore I end up with coffee grinds in the thermos and thus in my mug.

I'm doing everything the same every day, same grinder, same brewer, same method on the brewer. It doesn't seem to happen more with one type of bean or brand or roast level, and I mostly buy 1kg bags so there's plenty of repetition of the exact same parameters.

I'm assuming the crux of the problem is that sometimes the water filters through more slowly, but the machine can't see that so it keeps adding water and the water level rises above the top of the paper filter.

I guess I could use a custom brew process rather than the preset and force it to brew a little slower and thus reduce the chance of overflowing, but I just can't understand the intermittent nature of the problem.

I got one of these last week and have been making between 6 cups (900ml) and 8 cups (1200ml) on gold setting using filtropa cone filters in the cone holder with no issues.

i'm using the sage smart grinder pro and just grind based on its cups setting at one of the filter/coarse settings.

maybe the grind size is causing the water to not pass through quickly enough and pooling on the top for too long so it has time to overspill?

I'm inclined to agree with this hypothesis because I grind at Aeropress setting on the Wilfa on the recommendation of our lord and saviour James Hoffman and Square Mile coffee.

even on a 1kg bag brewing 60g a day everyday (dunno if you do) there will be variation as the beans get older across the two weeks - does that seem to have any barring on the spill over?
For espresso I would tend to grind a little finer over time as beans get older but maybe opposite on filter?

Got a fair old bit of channeling there, and your puck is wet. Try stepping the amount your grinding up a touch. You want to be at the point where the coffee isn't touching the shower screen when you load it, but then when it swells once it's wet it should then touch the screen. Then your puck will be dryer, and less channeled. You might need to grind finer or turn down the pressure on your machine if possible.