I invested in a new grinder and started grinding way finer. This is what it look like now in comparison to my last post here 💀 https://www.reddit.com/r/espresso/s/tbsKZ7ipVe But I still can’t get a creamy espresso… PS: I’m using a pressurized basket… any other advice?
by inspiw
24 Comments
This is my coffee machine : https://www.amazon.com.be/-/en/EC6-1-6ST-Espresso-Thermoblock-Technology-Inserts/dp/B0B7BPKW8Y
Give us all the info. Grams in, out, grind setting and grinder model and of course the beans! 🙂
I think that you should grind even finer…
I’ve said it before and I’ll say it again, bullying works.
A pressurised basket will give you foamy espresso instead of a real crema layer / creamy texture, because it uses air pressure to create the foam. In any case try fresh roasted beans from your local coffee roaster. Based on your previous image these look like supermarket type dark roasted beans. They do not contain the right fat content to produce the crema.
You probably need to buy a new portafilter that can carry a professional basket. You can get them for 30$ on amazon and they usually come with a basket
Day 2 of grinding until Reddit says it’s good
How’s the coffee? Show us the end result.
Still looks pretty coarse 😬
I agree with the person who said investing in some nice locally roasted beans. Maybe two bags and be prepared to dial in until it’s dialed in. (Don’t drink all the subpar shots along the way, trust me)
I’d also recommend dusting up on puck preparation. Those gaps around the edges aren’t going to help you get the best extraction. We are only bullying because we want you to have the best coffee experience!
Might be the beans .. they do look a little dry ( if that’s the right word)
On a 16 gram dose / throw ( 16 gram basket ) , you’re looking for a flow time of around 20-24 seconds.. that’s a double shot.., which should give you a better crema … think of the grounds as sand and pebbles .. if the time of the shot is too quick (under say 15 seconds) it’s because the water is flowing to fast through the pebbles… if the shot is taking too long .. ( over say 30 seconds) the sand is too fine and the water is struggling to flow through it .. so you’re looking at a grind in between.. to fast you need a finer grind, too slow you need courser grind .. I’m not an expert but hopefully that helps ( helped me get it right) ..
I would definitely look at your bean too as that ground looks a bit light and dry to me ..
The reason comes from the fact that you use a pressurized filter, you can find cheap filters on Aliexpress, remember to check the diameter, if you have doubts Post a photo of your filter holder
That fine could kill a Breville machine lol
Then show us the finer grind please.
To summarize what other commenters have said:
1. Use local freshly roasted beans (from a local cafe)
2. get a new bottomless portafilter with a non-pressurized basket. (Make sure that it fits your machine i.e. number of prongs and basket inner diameter)(You can find them online or on FB marketplace/craigslist)
– After that, you should be within “REAL” espresso territory. I don’t know what grinder you have, but look at the Baratza Encore ESP for best value.
You could also upgrade your tamp (measure the inner diameter of your new basket to the mm)
And get a puck screen, and distribution tools.
Resources: Lance Hedrick YT, James Hoffman YT
1. Crema doesn’t do anything. It’s just CO2 mixed into the coffee via the pressure. It doesn’t indicate good or bad coffee.
2. If you have to have Crema just get a Robusta bean or Robusta heavy blend, medium roast (roasting results in off gassing) and don’t rest the bean much from roasting date. Unfortunately if you do all this your coffee will taste terrible but you will have more Crema than what you know to do with.
3. The alternative to the above is just make good espresso ie. A balance of bitterness and sourness, good body and showcasing the flavours of a high quality bean, rested appropriately. That means good beans, consistent and appropriate grind, puck prep, good water, consistent appropriate temp and appropriate pressure. You mightn’t get any Crema out of your shots but it’ll taste damn good.
https://preview.redd.it/sy1nfr68bt2g1.jpeg?width=1644&format=pjpg&auto=webp&s=f1b052e4286ab290d645bfc835a0b731a4c19366
See you tomorrow chef.
I’m rather beginner but my espressos are much much better than when I started.
I use a very mediocre grinder so it’s doable with the following in mind:
1. Fresh beans are extremely important. Also, ask the roaster how long to wait before opening for the best flavour (usually a week or two from roast for medium-dark roast). Dark roast is much easier to get a nice espresso out of fir beginners since you don’t have to be as accurate.
2. Don’t use a pressurised basket. They won’t give you espresso in the same way, so you’ll never get it like the best cafes do.
3. Tamp properly. Tamp EVENLY, with quite a decent amount of force. I’ve heard you can’t Tamp too hard so I just fucking send it as hard as I can when I Tamp.
4. Distribute before tamping. I just bang it on the table a few times lol. Some use WDT but I don’t think its rly necessary.
5. Warm the grouphead up by running the machine for a few seconds before you insert the portafilter to pull a shot. Idk if this helps, but it seems to on my machine at least.
6. Practice!!! I made awful coffees for ages and only recently have my espressos been quite decent drank straight, so keep going man you’ll get there for sure.
This is what I’ve picked up over the roughly 6 months I’ve been making coffees daily. I also practice a lot on weekends for fun.
Edit:
Forgot to mention, you want roughly 20g of coffee in and 40g out over around 28-30 seconds.
For my beans, 19g works better as 20g is too much in the basket. I find + or – 2g from this figure to give the most consistent results.
This reddit is great for this
Grind finer. Also, learn to properly tamp.
Still too coarse for espresso. Go to a cafe and ask them, they’ll show you.
Get fresh roast if you want crema (p.s. doesn’t really do anything for taste)
What beans are you using?
https://preview.redd.it/xisewwuklt2g1.jpeg?width=1179&format=pjpg&auto=webp&s=896882ef5ccfa2ec92bd7811844a8be4d1cf6794
See you tomorrow capt’n
I have one of those and had pressurized basket machines for almost two decades now. You DO NOT need to grind finer with pressurized baskets. They are made for average drinkers who use pre-ground coffee beans.
Sorry if I disappointed you, but having a grinder is not bad. You will extract more flavors.
Anyhow, I suggest getting a fresher bean if you haven’t tried yet. Doesn’t have to be from the roasters but get one from Aldi or other grocery stores that was roasted around 3 to 5 months prior to being put on the shelve. I tried Aldi beans and they were good (for me).
Also try “pre-infusing” technique. Extract it for 2-3 seconds and stop the flow. Let it sit with the heated water for around 3 more seconds before you pull a shot.
A note of caution for kitchen appliance grade machines is that they are hard to regulate temperature. And it will be too hot in the beginning. So before you lock in your puck, drain hot water from the head for 2 seconds, and then lock in your basket. Do the preinfusion. Wait 3 seconds. Then pull your shot.
I’ve learned that robusta gives more crema, but are more bitter hence the “robust” name.
My local grocers have local roastery beans. Check those at your groceries too.
Fresh beans (3-4weeks) is ideal and you will eventually get there. Good luck.