How to improve your coffee — Coffee Forum

Grinding and bean hardness :)

Simon — Mon, 04 Sep 2017 19:06:53 +0000

Hey guys, just read a really thought provoking thread on HB, and whilst not going to take as absolute, will definitely keep it in mind. It's mainly Jim Schulman's responses that are fascinating...

In a nutshell, with coffees with a higher bean density/brittleness it would be better to grind coarser which produces less fines (which blocks up espresso shots and can cause channelling etc), and softer beans a finer grind/higher dose due to less fines present in softer beans. Grinding finer to produce enough fines so the shot doesn't gush towards the end.

All new stuff to hear for me anyways!

https://www.home-barista.com/tips/help-me-understand-why-some-coffees-are-so-hard-to-work-with-t15162.html

Quick 2-min survey on home espresso workflow (Australia) – uni project

doublecheese — Mon, 02 Mar 2026 02:39:46 +0000

Hi everyone, I’m an industrial design student at UNSW working on a university project looking at home espresso workflow and puck removal habits.
If you make espresso at home in Australia, I’d really appreciate 2–3 minutes of your time to fill out this anonymous survey. It’s short and purely for academic research.

Thanks in advance! happy to share findings later if people are interested.

https://forms.gle/tvqwFhhZPbjDvRWY6

Can’t dial in my Eureka + Gaggia Classic

broel — Thu, 09 May 2024 21:35:09 +0000

So I’ve tried to dial in my new Eureka Mignon to my Gaggia Classic for almost a week without good results…! Please help 😭

I’ve descaled the Gaggia, weighed the beans, tries grind size from 3 down to 0,5 and used a WDT in attempt to avoid channeling through my new bottomless portafilter from Normcore. And nothing works. (Beans are mid/dark roast fyi)

When I started at grind size lvl 3, the water flew through the Gaggia. So I made the grind slightly finer and tried again. Same issue and I have worked all the way down to grind of 0.5 on the dial. Yet without good results, plus the coffee is spray by everywhere.

It’s like, if I don’t have a very fine grind, the coffee pulls too quick. But then the risk of channeling is high, hence the spraying of coffee from my new bottomless portafilter.
I’ve packed the max dose of 22g to create more pressure, but to no avail. I’ve also tried going down from 22 grams of beans to 21g and 20g.

Anyone got an idea what I should do? 😢

Thanks guys 🙏🏻

Purging!

Simon — Fri, 17 Aug 2018 10:44:36 +0000

(I mean coffee of course)

I'm finding perhaps that purging a few grounds out before the second cup is important... especially if there's a bit of a delay between drinks.

After every whole session I'd always grind through all the dregs, and sweep out the chute entirely (grind, sweep, grind, sweep), ready for the next day.

The first coffee of the day is always amazing, the second has seemed to be hit and miss... the second drink is usually a latte, and strangely it never seems on par with the first drink (doppio or long black).

So today I decided to do the latte first up this morning, and... wowza it tasted amazing.

Nothing in technique changes from coffee to coffee, but there was always something out about the second drink! And it's sometimes 10-30minutes before the second, and even though I sweep out a few grinds from the chute in the first drink dose, it's led me to think that ground coffee oxidises much faster than I originally thought...

I've tried relaxing my routine a bit more of late, and not fully purging in between drinks, but perhaps it's an idea...

Anyway, that was a bit scrambled and longwinded hehe, but I was wondering what your experience was guys? If there's a bit of time delay between first and second drink, do you make sure it's all freshly ground coffee, or do you not notice a difference if there's some slightly old grounds getting in?

When I did cafe work if there was a delay in customers, we'd always purge a few seconds and discard those old grounds. But if it was drink after drink we'd obviously not need to.

Obviously every grinder is different and retains different amounts, but I'm curious whether just a few (1-2 grams) of say 10-30minute ground coffee will make that difference (as I may be finding...)

Thanks guys

Leakage from my bottom when I pull my lever.....

Brett H — Tue, 09 Apr 2019 09:32:40 +0000

Hmm.. there’s Gotta be a better way of saying that.....

So... beans are fresh, grinder is great quality and fairly new (Robur like 12 months old) but I’m getting leakage from the basket at the pre-infusion stage. The beans seem nicely roasted and are 7 days post. When did channeling become my problem and how? How do you folks deal with channeling especially guys like me who have a big lever (compensation much???)

Not an improvement as such but

Cuir Beluga — Fri, 05 Jul 2019 14:40:17 +0000

I just "dirty chai-ed" up some Geisha :rofl:
I do feel dirty though, I guess >:D

Home Espresso Workflows / Steps

K_Bean_Coffee — Sun, 09 Dec 2018 23:04:08 +0000

Hi Members,

When I sell any coffee machine to a Melbourne local I run through the workflows below during free training:

1. Espresso
2. Milk
3. Maintenance

Link: https://www.kbean.com.au/workflows/

Feedback, questions, comments, etc, welcome - on the forum or via PM.
I'm always open to new ideas, and always looking to improve,

Enjoy
Paul

No Crema?

AgryIrish — Fri, 24 Aug 2018 04:56:47 +0000

:stir Hey y'all! I've been trying my hand at Turkish/Greek coffee as of late and it turns out quite yummy, but I never have any crema form on top? Could it be that I use a regular pot to brew it? Also, I've yet to get any fine-ground coffee, as money is tight. (this Friday, though!) so I've only been using regular ground. Could that also play a part? Any advice would be very welcomed, thanks! Also, does it NEED to be espresso, or can it be regular coffee?

Extraction time

bravo.palombini — Sun, 15 Apr 2018 00:32:39 +0000

Hallo espresso lovers:
my procedure:
- lever maschine: Londinium R
- 100% dark roasted robusta beans
- 14 g Dose
- standardt 16g londinium basket
- goal: 30 espresso yield
- distribution with supplied tool
- tamping: use dtamp for consistent light tamping
- pre-infusion: until first drop

adjusting grinding: i adjust grinding to taste in the cup

for 30g espresso yield with good taste i get extraction times of up to 50 s

if a go to coarser grind with extraction time towards 25-30s: acidity is high

is there a "red line" concerning extraction time? after which "bad solubles" are extracted?

Gesendet von meinem F5321 mit Tapatalk

Preinfusion

West Village — Tue, 27 Feb 2018 08:41:28 +0000

Does preinfusion have a better impact on lesser of softer tamped coffee?

My thought process being that the preinfusion may reach deeper into the puck as it saturates it due to less density of a softer tamp.

I have been playing around with much softer tamps I.e levelling coffee with a heavy tamper and then preinfusing for 6-8 secs and the shots appear to be a little better although I'd love some further validation given my uneducated palate.

Thoughts ?

Let's talk ristrettos! :)

Simon — Sat, 21 Oct 2017 21:08:09 +0000

A riveting topic to me hehe, let's talk ristrettos! Riveting ristrettos run really reluctantly reduced and restricted!

Just wondering a few things...

1) What really is the difference between a ristretto and an overextracted shot, what makes it different, and how do you not produce an overextracted shot when brewing up a ristretto? Obviously tastewise very different, but how can you avoid overextraction when pulling a ristretto? I'm sure it would come down to the bean.. I've pulled ristrettos with some that have been heavenly, and others that were just not great and didn't seem suited...

2) How have you found the most effective method to prepare it? As far as I know there are three main ways: Grinding finer, updosing, or pulling the shot early (Or a combo of those).

(The most common definition I see is pulling a 1:1 ratio shot in roughly 35 seconds, which obviously entails a slower shot, otherwise can be achieved by pulling a shot shorter)

I find that grinding finer works well, but it would probably be easier to either cut a shot short or really updosing as it can be tricky to just switch it up for the next shot and assuring you'll get the right grind fineness and also that the new grind has worked its way through (although updosing can be limited in application at times depending on current basket dose you're using..)

Curious as to your thoughts

Free Coffee Machine Training for Members

K_Bean_Coffee — Wed, 30 Aug 2017 15:26:26 +0000

Hi there members.

From time to time I run free training sessions for "The Coffee Forum" members.

My showroom is open all day on Saturday 2 September. Drop in and have a coffee (or 3) with me & join free training @12PM

Read about my training here: K Bean - Training

Please contact me to book a spot. Numbers are limited to 5 per session

Naked portafilter diagnostics

West Village — Sat, 25 Mar 2017 18:01:11 +0000

What exactly should I be looking for in diagnosing the perfect distribution and thus pour from a naked portafilter pour ?

As I understand, if I see any squirts this could indicate channelling? But does it indicate anything else?

Some questions that are going through my mind are below. Whilst most I can assume can be put down to uneven distribution I don't want to over diagnose a potentially good pour. So how do I know it is a good pour?

1. Barren spots where no extraction occurs indicate?
2. Cone forming and staying off centre indicates?
3.Two cones during duration of pour indicates?
4. How long should cone take to form and what does it indicate if it takes to long to form?
5. Extraction forms outer ring first before the centre extracts. This indicates?

Could this be a repository of information for anyone else with questions/answers on what to look for with regards to the perfect naked extraction pour.

Sifdis distribution tool

West Village — Sat, 25 Mar 2017 14:33:04 +0000

Anyone come across one of these? [url][http://www.sifdis.com/?page_id=231/url]

They are currently a kickstarter project and probably no more different than a mini flour sifter off eBay . Has anyone used either of the above as a distribution technique ? Would it make much difference? I can see that it would certainly remove clumps which is a good thing but is it over the top in the pursuit of a great shot.

[/url]

Detailed testing of R120/E8/E6 & E5 with the Londinium Distribution Tool

Kelsey — Mon, 10 Jul 2017 11:29:48 +0000

A while ago I posted about the Londinium Distribution Tool & Funnel, which I've been using and found to provide an improvement on the normal routine.

Well Reiss at Londinium decided he wanted to see how much using this tool closed the gap between high-spec grinders (like the Compak R120, which is a similar grinder to the EK43) and lower-footprint grinders like the E5.

He's commissioned a coffee nut with a lot of gear (including a centrifuge) to test on four grinders using both objective scientific tools and subjective blind taste tests.

The results are interesting to say the least!

https://londiniumespresso.com/forum?view=topic&defaultmenu=1586&catid=11&id=1025&limitstart=0

Water Filtration / Conditioning

FreshCoffee2 — Mon, 11 Jan 2016 08:46:28 +0000

For me it is that time of year again (changing out water filters) and I thought it might be a timely reminder to all to take good care of their water supply including those with rain water tanks.

My own system is equipped in this way:

ALL water coming from the rain water tanks is filtered upon exit (call it a pre-filter if you wish) through a 20 micron 10” x 4.5 “ pleated filter. A 20” x 4.5” is even better.

The drinking water fountain at the kitchen sink takes care of what we....drink, and it is made up of:
A 1 micron 10” x 2.5” pleated;
A 1 micron 10” x 2.5” Silver granulated activated carbon filter (fits in a 2.5” can as per the pleated filter);
A UV light can.

Bingo...excellent drinking water, free of bird and reptile poops, dusts, pollens, leaves and other rubbish, cockroach, insect and spider residues and carcases, mosquito larvae etc etc etc etc etc. that sits on the roof catchment and or in the tanks.

Pleated filters are simply particle filters. The silver activated carbon filter takes care of odours, tastes, & most bacteria's. The UV light takes care of viruses and possibly anything that the carbon filter missed...

Ergo we drink chryptosporidium, giardia and crap free water, that also happens to tastes great (very neutral unaffected by “added” flavours...very good for karffee)...

Hope that helps.

A couple of photos later, showing what the filters trap.

Cold Pressed Raw Milk

Lwowiak — Wed, 08 Mar 2017 15:47:31 +0000

Comments welcome.

I am interested in this product.

http://www.madebycow.com.au/#worlds-first

Creating New Coffee Blends on-the-run with Dynamic Blending

K_Bean_Coffee — Sat, 25 Feb 2017 09:39:53 +0000

Hi all,

I have been using a technique I'm calling dynamic blending.

What does this mean? ...well, I have a 2 grinder setup.

The LHS grinder if full of a killer bean. That's the bean with punch and unique characteristics. Right now that's Yemen Mocha Ismaili.

The RHS grinder is full of my single origin of the week.

So what's the dynamic part? Basically, I grind different ratios every day.

For example, this morning I ground approx 10g for the RHS grinder, then 5g from the LHS grinder, then another 5g from the RHS grinder.

Tomorrow I will try another ratio. I get a different blend every day

You don't need 2 big grinders for this. Try the same, but use a hand grinder for your middle "killer bean" layer.

Pressure vs time

CoffeeLover01 — Tue, 15 Nov 2016 22:16:52 +0000

Hi, I am trying to improve my technique pulling shots.

I wonder why the brew pressure and shot time vary from one seemingly similar machine to another (using the same beans, same grinder and same tamp pressure)? Is there an optimal brew pressure and time (by adjusting the fineness and tamp pressure) to pull a 2oz shot?

Thank you. ;D

Pretty Coffee

Cuir Beluga — Mon, 25 Apr 2016 08:49:05 +0000

https://www.facebook.com/businessinsider/videos/10153551093004071/

Grind size

coffee_curators — Tue, 22 Nov 2016 13:43:28 +0000

Hi all!

Once again apologies for my absence from the forum, personal circumstances shall keep me joyfully occupied well into early next year. However, I shall be endeavoring to at least try and keep up to date with some threads whenever possible and say "Hi!" here and there.

I haven't had a moment to fully assimilate the article but thought this may be an interesting read for all.

Enjoy!

http://www.rte.ie/news/2016/1115/832011-coffee-limerick-maths/

Is coffee connected to cancer?

iamavapollard — Tue, 05 Jul 2016 17:50:36 +0000

Is coffee connected to cancer?

My Epiphany....

Cuir Beluga — Sun, 10 Apr 2016 14:18:01 +0000

Okies, I can hear you all laughing now and I haven't started.....

So, my coffee has been all over the place, sometimes good (but I knew it could be better), occasionally brilliant and sometimes out and out crap, that is putting it mildly at times.

Today something clicked and I worked out why. Now I know you will be going wtf and scratching your heads, thinking I am a lost cause and all the rest of it but believe me none of you will make me feel any dumber than I have made myself feel. Now that is out of the way.

I have been treating my 14-15gm basket as a single 7gm basket and pulling a 30ml/30second shot with it.
No doubt this will explain the "bottom heavy" coffees I have been consuming for the last 18 months.
I am now back to dialling in the grinder and hopefully finding the coffee I have been dreaming about.

Don't be too hard on me, it took everything I had to post this :'(.

Descaling Splendor

Cuir Beluga — Mon, 14 Mar 2016 09:04:27 +0000

Hi all, I figure it is about time to take the plunge and give the Splendor a descale.

Any how to/hints/tips brands of descaler anything like that would be appreciated.

Thanks .

Article about hardness and taste

Brett H — Sun, 24 Jan 2016 15:29:53 +0000

Interesting reading given we have the health of our equipment to consider also!

A chemist says we're missing the most important step of brewing coffee - Business Insider

https://apple.news/A7hf6b2ScRym0OVKfLSBFdw

what milk are you using?

askthecoffeeguy — Thu, 13 Oct 2011 11:54:14 +0000

ok I admit to being an espresso and a milk 'purist'

my espresso usually has to be single origin 7 to 10 days post roast - and as a rule I wont drink coffee with milk unless the milk is unhomoginised (which usually also entails organic and or biodynamic)

but I picked up a bottle of Macro organic full cream milk from the stupid-market yesterday mainly because price point was cheaper than other milks available - and I have been happily drinking cafe lattes made with this milk ever since

I must say I'm impressed with the super creamy nature of the milk and it textures beautifully, making for a lovely cup of coffee!

What are others drinking?

ACg

Breville BES860 No Crema

morenobonechi — Sun, 07 Feb 2016 00:29:08 +0000

Hi,

I have just purchased a BES860. Using the handy Breville guide for the correct extraction, I found everything is in the correct range: flow starts after about 8 seconds, extraction in the correct range limit, espresso dark colour, the whole process, from pushing the button until end of extraction takes just over 25 seconds. But quite watery coffee and very thin and not consistente crema.

I should add I am using the single wall filter, single shot. I tried a slightly finer setting (from 10 to 12) and that didn’t seem to change anything either.

What I'm missing?

Here are some photos

https://www.dropbox.com/sh/ynujwgigshwxcnq/AACT8y-7pg7sWp_slVfMtaDia?dl=0

Help me please :).

Cuir Beluga — Tue, 07 Jul 2015 12:03:59 +0000

Okies, for a couple of weeks I have been thinking my coffee is not what it should/could be, an underlying bitterness to be exact.

I just pulled out the scales and the stats are as follows; 20gms of coffee in the double basket which gave me a 60ml pour in around 25 secs, no blonding that I noticed, admittedly I don't really know what blonding looks like, weighing in at 51gms, to me it has a slight bitter taste.

Can anyone shed some light on this or point me in the right direction?

Thanks

Just a quicky for the milky cup drinkers......

Cuir Beluga — Sat, 18 Jul 2015 18:44:17 +0000

What are your espresso/milk ratios?

3,2,1, Go.

Bitter Coffee

Taihara — Sat, 17 Jan 2015 14:52:54 +0000

I'm on day 1 of a steep learning curve I'm sure.

Just unpacked a Breville Dual Boiler and Smart Grinder...
Two hours in, having followed the instruction books to the letter, I'm finding that EVERY double shot I extract is too bitter to drink.

I'm using quality beans, roasted 6th Jan.... Have extracted approx 20 cups so far, and every variation has been bitter to the point of undrinkable.....

Please help. What is the first step in adjusting to reduce bitterness? I've tried more coffee, less coffee, finer grind, coarser grind, and less/more extraction time...

But I may be varying too much....