I have been dialing in grind size and haven’t played around with the flow control much yet on my new machine. Pulling close to 30g in 30 second. My main worry is the amount of foam (crema) created with the shot. Is this normal? How can I improve? And if you have any advice on what to do with flow control, please let me know.
Machine: Profitec Ride
Grinder: Eureka Specialita
Flow Control Kit: E61 flow control kit with knob turned 1.25 rotations
Beans: Metropolis Project X (freshly roasted)
Pressure: 9 bars
Portafilter: 14g basket used with 18g of beans
by keian123
43 Comments
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Haha rest those beans
Those beans are too fresh…give them another week.
Hahaha looks thick and dope, if it was tasty, great! I assume the mouthfeel was interesting with that body.
Well so either the beans are very fresh or/and robusta or you had some pretty high temperatures.
But normally high temperature cones look a bit different to these cones. I assume it’s more a darker roast, maybe even robusta blend and very very fresh?
But the end actually tends to show high temperature signs. Maybe you check that too?
Anyway if you like it that way no need to change it.
Its looking fast and fresh, aka very bitter. Wait a week and grind a touch finer. You’ll be happy!
Degas is the word you’re looking for.
Beans are too fresh. Try them in one week.
What characteristics of this pull indicate the beans are too fresh? Noob here
Oh my! She is thicc!!
Had us in the first half ngl
never add menthos to coffee
espresso porn!
As others said, beans too fresh, they release CO2 overtime after roasting, usually I wait 1 week and a half or 2 weeks before pulling shots
Fresh is one issue, though even with two day old beans I’ve never had anywhere near this kind of issue. This can also happen when your group is too hot, and the water coming through is flashing to steam, causing the coffee to froth up.
If resting the coffee for a few days doesn’t solve it, check your temperature also!
Woops All Crema™
I love how in this sub if the shot looks absolutely perfect. Everyone shits on it like how does it taste and the second that there are visual cues that something is going wrong everybody jumps out and says how you can use visual cues to correct the shot. Everyone here is so confused and angry.
I pulled a shot like this with my Ride this morning too. After heating up, temp was 227F. I flushed and waited until it reached 202F, pulled the shot and got some heavy crema. Beans are 9+ days post roast. When I finished the shot my machine said the water temp was 186F. Is this just a first shot after reheating problem?
Anybody have tips to help with heat stability?
Quick trick if your beans haven’t rested enough and still have lots of gas: Grind them, prepare the puck, let them sit on the counter for 5-10 minutes, then prepare the puck and pull the shot. I do that when receiving a freshly roasted bag if I’ve already ran out of coffee in the hopper, it works great!
Gassed out
Good grief, you could eat it with a fork
It’s like molasses!
Wow those are fresh. Also, much better to measure yield in grams and not ml
Would you like some coffee with your CO2?
thats a thick one!
Those beans were roasted tomorrow
Those beans were roasted next week lmao
Looks like coffee yoghurt
Were those beans roasted tomorrow?
Bad
Looks like ice cream
She moist
I’ve learnt something new today. Beans can be too fresh!
So, i had a tough learning curve with the e61 flow control, and heres my best advice:
Get a container that can hold at least 300-400g of water, like a larger coffee cup or water measuring cup. Engaged the pump and let it run for 20 seconds and stop accurately on 20 seconds. Document your “open position” on the flow control, and your weight of water produced. This will give you a flow rate. You would expect your 1.25 turn to produce 10ml/s, so you should have ~200ml (200 grams) of water produced. Differences in rotary v vibratory pump have some nuance to the flow, but generally i’ve read that you want ~10ml/s as your “standard” flow rate. Once you know where 10ml/s is, work from there while you learn the machine.
_
Light/Medium roast
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For me, I run the pump with the flow control at 1/8 turn for 10-15s, until I see the pressure begin to build, and when it clears ~2bars i increase from 1/8th turn to 1/4 turn and the pressure typically builds up to 6-8 bars. At ~34g of produced espresso i close the flow to 0, but my zero still allows a little flow, ~2g/s until the shot has completed. That recipe is for a [Boxcar – Stella](https://www.boxcarcoffee.com/shop-all/p/stella-blend) that has been my daily driver for the last few months. Im doing 22g in, 44-46g out, in ~35 seconds of brew time including the preinfusion, so ~35s on screen from the time i turn on the pump.
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Dark roast
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Start the shot at full 1.25 turn or wherever you land for 10ml/s, run until the pressure begins to build then immediately drop the flow 1/2 turn. Goal is to soak the entire puck and build pressure asap, then extract with low pressure, 3-4bars. I like a 1:1 ratio and finish pulling the shot in the standard 25-30s.
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/walloftext – hope this helps! Hmu if you have questions, happy to help!
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Edit to add: [this article](https://www.wholelattelove.com/blogs/articles/flow-control?srsltid=AfmBOopDVIe-AYMbiXayPiMsCI4hJmR_ya9TMyOa3QyUgDiGM8jpCkVh) has some good visual charts on what your pressure might look like relative to the roast level, and is a good read for flow profiling!
Uwu
Your scale is in ml not grams
Is this a blend with Robusta?
Beans are too fresh. And clean your shot glass!!
You’ve been scouring the cup? Why’s it so cloudy? 😭
Why does it look as sticky as honey?
You’re actually supposed to run still water through your machine, not seltzer.
Why is your scale in ml? It should be in grams, 1ml of espresso <> 1ml water
Nice setup. Why’d you pick Ride over Drive? Or a Bianca. I’m thinking to go the same route