Thank you. Please help me clarify this so that I understand this. Your comments would be most welcome. To summarise (Please correct me if I am wrong) :Assuming excellent puck preparation and an evenly wetted puck is achieved. Med/dark roasts: little headspace that restricts the puck to swell to its maximum size may help to highlight choclattey flavours. Med/ Light Roasts: more headspace above a swollen wetted puck helps those flavours. Thank you!
Yes, you can say increasing headspace increases the overall TDS and therefore flavours pulled out of the shot. (better for lighter roasts) Decreasing headspace has the opposite effect.
In a traditional machine that might pound the coffee puck with a very high flow rate at the start (say, 8ml/s to 12ml/s) then channeling is a big risk, and in fact, traditional machines tend to have a lot of shot-to-shot variability, due to this. The DE1 uses a slower preinfusion rate, by default 4 ml/s, which is what the coffee puck can actually absorb. Also, traditional machines will have only a small number of holes (typically 6) putting water on the puck, so those tend to drill the coffee puck at those points. We have almost 30 holes distributing water evenly on the puck, to avoid that channeling problem.
I’m knew to this and think I’ve been doing things according to what I’m seeing being taught like puck preparation distributing with a WDT then Tampering but I keep getting a watery puck. After I run the shot and take the portifilter out of the machine I see the remainder of the water run through the puck. The puck is not extremely slushy, but a little bit, but still firm. Not to where you can stick your finger print in it or anything but still not dry. I tried grinding finer. I tried grinding courser. I tried dark roast, medium dark roast. Bottomless basket, pressurize basket. Me and my wife are losing our minds 😂 With a 51 mm bottomless basket I am grinding 16 g and with the 51 mm pressurize basket I’m grinding 14 g . Any advice would be appreciated. Thanks!
I changed my gasket on my e61 and noticed a change in taste. I went from a 8.5mm to a 8mm (changed the screen too). I'm not as smart as you guys... Would that .5 make a difference in taste and extraction?
Hi! Depends on the bean as different roasts take up different volumes in the basket when ground. It would change your shot characteristics though, as the headspace (distance between the tamped coffee and the dispersion screen) has now changed. Increasing it will also increase your extraction efficiency (higher TDS). For your case you may find your shots a bit weaker/less intense/not so edgy/flat. As it has been reduced.
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Solid and useful information. Great excerpt, thank you 🙏🏻
Thank you!
You're welcome!
Thank you. Please help me clarify this so that I understand this. Your comments would be most welcome. To summarise (Please correct me if I am wrong) :Assuming excellent puck preparation and an evenly wetted puck is achieved. Med/dark roasts: little headspace that restricts the puck to swell to its maximum size may help to highlight choclattey flavours. Med/ Light Roasts: more headspace above a swollen wetted puck helps those flavours. Thank you!
Yes, you can say increasing headspace increases the overall TDS and therefore flavours pulled out of the shot. (better for lighter roasts) Decreasing headspace has the opposite effect.
Hi buckman hi Scott very nice videos!!! I would like to ask you you don't have chanelling issues by using low dry dose in bigger dose basket?
In a traditional machine that might pound the coffee puck with a very high flow rate at the start (say, 8ml/s to 12ml/s) then channeling is a big risk, and in fact, traditional machines tend to have a lot of shot-to-shot variability, due to this. The DE1 uses a slower preinfusion rate, by default 4 ml/s, which is what the coffee puck can actually absorb. Also, traditional machines will have only a small number of holes (typically 6) putting water on the puck, so those tend to drill the coffee puck at those points. We have almost 30 holes distributing water evenly on the puck, to avoid that channeling problem.
I’m knew to this and think I’ve been doing things according to what I’m seeing being taught like puck preparation distributing with a WDT then Tampering but I keep getting a watery puck.
After I run the shot and take the portifilter out of the machine I see the remainder of the water run through the puck. The puck is not extremely slushy, but a little bit, but still firm. Not to where you can stick your finger print in it or anything but still not dry.
I tried grinding finer. I tried grinding courser. I tried dark roast, medium dark roast. Bottomless basket, pressurize basket.
Me and my wife are losing our minds 😂
With a 51 mm bottomless basket I am grinding 16 g and with the 51 mm pressurize basket I’m grinding 14 g .
Any advice would be appreciated. Thanks!
Even if I like more traditional espresso machines, I would buy a decent cause this guy knows a lot about coffee and I confirm
I changed my gasket on my e61 and noticed a change in taste. I went from a 8.5mm to a 8mm (changed the screen too). I'm not as smart as you guys... Would that .5 make a difference in taste and extraction?
Hi! Depends on the bean as different roasts take up different volumes in the basket when ground. It would change your shot characteristics though, as the headspace (distance between the tamped coffee and the dispersion screen) has now changed. Increasing it will also increase your extraction efficiency (higher TDS). For your case you may find your shots a bit weaker/less intense/not so edgy/flat. As it has been reduced.