Coffee Appreciation

I've moved to using full basket of coffee. Did what I thought was a lighter tamp than yesterday when it was a slow pour and today I get nothing.. nada.... zip.. I waited for 30 seconds with not a drop of coffee coming out. Doh! I gave up, rode to work and bought one :)
Looks like with the full basket I'll need to make the grind coarser still..

with that stuff you gave me from your first grind if i put the same amount/tamper as the monmouth it would not produce anything and the machine would cut out after 30+ seconds.
you need to sort a coarser grind out mate

:instant internet expert opinion with no actual experience:

I've moved to using full basket of coffee. Did what I thought was a lighter tamp than yesterday when it was a slow pour and today I get nothing.. nada.... zip.. I waited for 30 seconds with not a drop of coffee coming out. Doh! I gave up, rode to work and bought one :)
Looks like with the full basket I'll need to make the grind coarser still..

I've had no luck with the full basket approach other than having to clean grinds out of the shower head on the machine. Still haven't sorted out a decent amount/tamp yet. Some days good - some days not so good.

with that stuff you gave me from your first grind if i put the same amount/tamper as the monmouth it would not produce anything and the machine would cut out after 30+ seconds.
you need to sort a coarser grind out mate
:instant internet expert opinion with no actual experience:

I know. I'd already knocked it back a couple of notches since the stuff I gave you.
Now I'm using more coffee so I need to go back another, I think.
I'm still using the Waitrose Organic beans. I've got to get the process right before buying better coffee :)

It's all fun isn't it? Getting an espresso machine was probably the worst thing I could ever do - while I'm not obsessive, I do get carried away trying to get everything perfect. If it's not the tamp, it's the grind, if it's not the grind, it's the machine needing de-scaling, if it's not the machine needing de-scaling it's the water temperature, if it's not water temperature your shower plate needs replacing...

I've been using more Origin stuff recently (well, given the fact I've applied for a job with them, it only seems right...) and have found their espresso grind is too coarse for a machine - the pour is much to quick, and it blonds within 10 seconds. I've tried a harder tamp but it's not really happening - think I'll break out the moka pot and see how it works in there.

If I could find a grouphead seal I'd be making more ristrettos, but the tamp I need for that is too much for my steadily failing seal. Maybe I should start trying lungos instead...

Blurgh.. the guys here drink 'em and I prefer my espressos to their stuff.

I just like a long coffee in the morning.

that been my drink of choice for years but i got bored of asking "just a tiny bit of froth on top please, don't pour any milk in" and still not getting what i asked for.

I just like a long coffee in the morning.

Bucket o' latte for that job. :)

good lad....we've almost got the stinky breathed buggers out numbered...:)

Tea with a slice of lemon, I can't stand the taste of coffee ;o))

Tea is shit. I can't stand the taste. God I love coffee ;o))

I agree totally.

that been my drink of choice for years but i got bored of asking "just a tiny bit of froth on top please, don't pour any milk in" and still not getting what i asked for.

yeah. i long ago gave up on ordering a macchiato outside of italy.

Bucket o' latte for that job. :)

I don't drink milk based drinks or coffee made by anyone else.

Freak

the 'italian' standard macchiato is bullshit. what is the point of literally putting a drop of foam on top of a 'spro, it will barely adjust the flavour at all.

american macchiato's are probably my idea of the perfect 'spro based drink

dense milk in a 4.5/5oz cup

coffee and bikes really are good for OCD-types, aren't they?

i have a question about stove-top things and i can't be bothered reading the whole thread.

• how fast should i let the water heat? (ie high heat or low heat on the stove better)
  
• how hard should i tamp the coffee?
  
• any other tips.
  

Freak

I'll make you a coffee next time you are in my neck of the woods.

My way on the stove top is.

Boild the water in the kettle poor it straight into the stove top onto a medium heat. Should start coming up quite quickly when it does turn the heat off.

I don't tamp, I just tap the side a few times to get it to settle.

Basically you don't want it on the stove for too long or want it to get too hot.

thanks ant you stinking arsehat, i'll give your method a try tomorrow morning, with my fucking breakfast.

does the bottom bit of the stovetop not get really hot when you pour near-boiling water into it and then screw the top bit on?

re: additional points on stove top method

i think that you need to get even heat under the base - i think it made a different to the taste of my morning coffee (s) when i suspended it above heat (using wire) to get even heat under the device. and don't clean your device with too much using dishwashing liquid - try to use only water most of the time.

i've been at work too long with my formal re:

shoot me before i hang myself with my tie.

also another point on the coffee maker - don't put nescafe in it. try lilly.

re: additional points on stove top method

i think that you need to get even heat under the base - i think it made a different to the taste of my morning coffee (s) when i suspended it above heat (using wire) to get even heat under the device. and don't clean your device with too much using dishwashing liquid - try to use only water most of the time.

my stove is gas and i use the smallest ring, i think the heat is fairly even.

i never use detergent in my coffee apparati, just warm water and a bit of scrubbing.

i use supermarket beans that i grind up daily. any tips on how coarse to grind?

international roast > nescafe ;)

Smithy: New Tamper?

http://www.happydonkey.co.uk/hd0785-macap-auto-tamper.html

No, seriously, I've ordered a new one so you can have the Gaggia one soon.

please nobody buy this (* i understand that hippy hasn't actually ordered this),

nothing beats a well fitting hand tamper!

EDIT: (the only thing which is better than a good hand tamper is paying someone else to do the hand-tamping)

Stovetop method for me

Fill water resevoir with cold water - if you have a standard espresso grind tamp as hard as you can with the back of a spoon (firm) - screw tight

I heat over a low gas flame and watch carefully - once the brew has run for about 10-15 seconds, I take it off the flame and let the residual heat drive the percolation - I find that it keeps it more crema-like

thanks ant you stinking arsehat, i'll give your method a try tomorrow morning, with my fucking breakfast.

does the bottom bit of the stovetop not get really hot when you pour near-boiling water into it and then screw the top bit on?

Yeah should have said wrap a tea towel round the bottom before trying to screw together.

I use a grind that is slightly more coarse than my espresso grind.

i have been using the Aroogah method and a grind that is coarser than an espresso grind. I am generally happy with this, but am willing to experiment to improve the experience (no mum jokes please).

i will try the Ant method tomorrow and report back with my impressions.

Any other methods?

are you telling me that you can taste the difference in the espresso depending on if there's been even heat distribution of the boiling water?!! quick, someone insure this man's tongue.