Thread: Coffee Enthusiasts

Ok I have a question, now I guess I'm not doing something just right with my new machine.
The Espresso is still a bit bitter. Now I've adjusted the amount of grounds in the portafilter. Being mine is a 49-50mm and the average is 17g for 58mm. I used my awesome math skills and figured that 14g would be the proper amount.
I'm possibly not using the proper coffee's for this. Today my order from Peet's Coffee will arrive. I am following jmercer's recommendation on this and will see if this changes the taste.

Any thoughts on this will be greatly appreciated

Originally Posted by Dieseld

Ok I have a question, now I guess I'm not doing something just right with my new machine.
The Espresso is still a bit bitter. Now I've adjusted the amount of grounds in the portafilter. Being mine is a 49-50mm and the average is 17g for 58mm. I used my awesome math skills and figured that 14g would be the proper amount.
I'm possibly not using the proper coffee's for this. Today my order from Peet's Coffee will arrive. I am following jmercer's recommendation on this and will see if this changes the taste.

Any thoughts on this will be greatly appreciated

The taste of your coffee will be a multi variable equation of quantity of coffee, grind size, tamp pressure, time, and water temperature. If its overly bitter, there is too much extraction. If your machine allows for an adjustment of water temp, you can start by cooling the brew temp. If its like mine and its not adjustable, you can try a slightly coarser grind. You'll probably rip through a kilo of coffee getting it dialed in. Then the next coffee you try will require the same trial and error to get IT dialed in.

Thanks a lot!!!

I've been messing with the grind, I guess a bit more coarse is needed. I have an almost infinite grind variable on my grinder.
I do have to dial in one coffee and just go from there. That makes a lot of sense.

OK back to getting the shakes before work

Originally Posted by Dieseld

Thanks a lot!!!

I've been messing with the grind, I guess a bit more coarse is needed. I have an almost infinite grind variable on my grinder.
I do have to dial in one coffee and just go from there. That makes a lot of sense.

OK back to getting the shakes before work

There's a book that is out of print but worth finding second hand. Its "Espresso Coffee. Professional Techniques" by David Schomer. In the book he explains a lot of little things that you might not pay that close attention to as you're making your shot. He discusses dialing in that shot for the optimal taste. Along the way he points out every single action taken (or not) affects the outcome. If nothing else he shines a glaring light on how being completely OCD is the path toward good tasting coffee. It helped me a lot and my set up is not that advanced.

Thank you!

And my good friend Richard has sent me a link to buy the book
He's been a big help to me in this Espresso adventure.

And just so happens my other half says my OCD is out of hand on some things......well most actually so I should get this down wit all the help here.

Thank you all so much

I've changed my grind to a bit more course, the bitterness is much less. Still a bit more adjusting to do.

Got some coffee from Peet's, Major Dickasons which is an Espresso blend and quite good. Have been working with getting the right pressure on the puck as well as level distribution of the grounds.
Going with 14.5 grams of coffee and learning how to fine tune my shots

Thanks again for all the help here my friends

Peets coffee, Major Dickenson blend, is my favorite!

I got a couple packages in the mail yesterday. An old Sheffield(Chas Healy & Co.) and some coffee that was roasted by Dieseld. I made myself an americano this morning and it was awesome! Thanks Dave.

You're very welcome my friend

Glad you enjoyed it, and can't ask for a better mail call than good coffee and a sweet razor!

Just ordered some more of the Mysore Nuggets beans and some Organic Blue Mountain Kona from Coffee Bean Corral.

These Nugget beans are selling out on many sites. I can understand it, it is a really good coffee.
Off to make some Espresso, now.
Getting better, the use of only one coffee bean type has helped me dial in a couple things.