Is the start of the extraction time the time when you move the handle or the time from when coffee first flows from the portafilter? It seems that needs to be defined.
Got my grind at the finest possible setting, (really fine)with a full double shot basket,, with about 18g of coffee, using a Gaggia Classic But it’s still coming out at 100mph?🤷♂️
@@knispler666 change the factory fitted 15bar spring to a 9bar, Then you’ll be able to dial in some great shots, 9bar spring is available from Ebay, or Shades Of Coffee
@@marcusherts9345 Thanks for the comment. I already saw that this exists and should install it, I was just scared to pay so much money for a small spring...
@@knispler666 I know, but, you won’t be disappointed after installing it, It drives me mad that Gaggia doesn’t offer this upon purchasing the machine, They should listen to the customers, When you buy a Gaggia, they should contact you to ask you if you want 15bar or 9bar, before dispatch..😡
Question: I have a bottomless portafilter and the portafilter that came with the ascaso steel duo pid. I ran 18g through the grinder and it was too much. Is 16gram the ideal amount?
Working with your filter baskets is key, you can still work to the same coffee - water ratios so with a smaller basket you will make a smaller espresso. You don't want the ground coffee to crush on to the shower screen nor do you want alot of fresh air either as both will increase the risk of channeling. As a general rule of thumb a level and full basket prior to tamping should work well in most machines.
Is there any benefit to adjusting from fine to course as the coffee grinds? In other words, the bottom of the puck will be very fine and it will get coarser as you go higher. I've read that this is beneficial and really helps with the flavor, any thoughts?
That's a pretty advanced and more complicated thing to do, EspressoFun guy, Robert Aloe, has videos on that he grinds in 3 different layers and tamps each one separately! He does some weird / wild stuff with espresso, for most people it's not worth the trouble.
Not really, could have explained the taste differences and actually pulled shots and tried them! :D 1:23 He also said you need to adjust it coarser to slow it all down, but it's ok I get what he meant lol
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Bad lighting bro 🤦🏻♀️
horrible lighting
Bro why are you filming this in a basement
Is the start of the extraction time the time when you move the handle or the time from when coffee first flows from the portafilter? It seems that needs to be defined.
Hey John, the extraction starts when the espresso begins to flow from the spouts 🙏
Got my grind at the finest possible setting, (really fine)with a full double shot basket,, with about 18g of coffee, using a Gaggia Classic
But it’s still coming out at 100mph?🤷♂️
Using a different machine and mine won’t come out with that same grind and basket size
My Gaggia also seems to brew in lightning speed independent of grind size...
@@knispler666 change the factory fitted 15bar spring to a 9bar,
Then you’ll be able to dial in some great shots,
9bar spring is available from Ebay, or Shades Of Coffee
@@marcusherts9345 Thanks for the comment. I already saw that this exists and should install it, I was just scared to pay so much money for a small spring...
@@knispler666 I know, but, you won’t be disappointed after installing it,
It drives me mad that Gaggia doesn’t offer this upon purchasing the machine,
They should listen to the customers,
When you buy a Gaggia, they should contact you to ask you if you want 15bar or 9bar, before dispatch..😡
my machine does a pre-infusion. Do I start the timer from the moment I press the button or the moment I see the first drip?
Question: I have a bottomless portafilter and the portafilter that came with the ascaso steel duo pid. I ran 18g through the grinder and it was too much. Is 16gram the ideal amount?
Working with your filter baskets is key, you can still work to the same coffee - water ratios so with a smaller basket you will make a smaller espresso. You don't want the ground coffee to crush on to the shower screen nor do you want alot of fresh air either as both will increase the risk of channeling. As a general rule of thumb a level and full basket prior to tamping should work well in most machines.
I thought it's a thriller video
how about pre infusion?
Is there any benefit to adjusting from fine to course as the coffee grinds? In other words, the bottom of the puck will be very fine and it will get coarser as you go higher. I've read that this is beneficial and really helps with the flavor, any thoughts?
That's a pretty advanced and more complicated thing to do, EspressoFun guy, Robert Aloe, has videos on that he grinds in 3 different layers and tamps each one separately! He does some weird / wild stuff with espresso, for most people it's not worth the trouble.
Perfect explanation
Not really, could have explained the taste differences and actually pulled shots and tried them! :D
1:23 He also said you need to adjust it coarser to slow it all down, but it's ok I get what he meant lol
The coffeeshots were abit dark, and it would have been nice if you could pinch and rub the grinds to showcase how fine each of the grinds were.