MooneeBeach Posted October 18, 2014 Posted October 18, 2014 (edited) After doing lots of research I finally purchased the following setup: Elektra Micro Casa-Leva espresso machine + Anfim KS grinder So far, the results have been terrible - I just can't get it right. As a last-ditch attempt, I am posting this to see if a:) anyone has used this set-up and can offer advice, or b:) someone in Brisbane would be kind enough to come around and help get it right. If not, it's going on eBay! Thanks in advance. Cheers, Sean Edited October 18, 2014 by seaninbrisbane
alittlewino Posted October 18, 2014 Posted October 18, 2014 (edited) which burb in Brissie are you in? you're obviously all over it and well researched to have a go at one of these settups - I did see this on CG, especially the last sentence, so it sounds like it's a twitchy thing "Grind, tamp and volume of grounds are absolutely crucial to getting a great shot with the Micro Casa a Leva. There's no way around it. You will not get a good shot with Illy preground. You won't get a good shot with fresh roast coffee that's been ground in a cheap grinder. You definitely won't get a good shot if you use old beans. And you won't get a good shot if you're even slightly off on your grind, your tamp, or the volume of grinds you use." am in Bris north-side but have no experience with such a machine - but I can offer to deploy a Pharos hand grinder and a plain old Rocky to see if grind is the issue - my guess anyway I've taken to weighing my beans to within 0.5gms and this has improved consistency significantly - perhaps try different grinds but all with the same weight of beans to at least get one variable under control hopefully there are others more learned than me that can sort this for you as it must be doable edit: also picked up this on the grinder "It houses tempered stainless steel flat burr grinding blades and has a similar stepped adjustment to the Best, with somewhat large increments, …." - more and more suspecting the control of grind and dosing as your issue given the "large increments" edit 2: if it helps, I've converted my Rocky to step-less grind so you're more than welcome to borrow it and play till sorted Edited October 18, 2014 by alittlewino
Full Range Posted October 18, 2014 Posted October 18, 2014 They are easy machines to use Sean What specifically are your issues How fresh are your beans ? You still live near Bowen Hills
alittlewino Posted October 18, 2014 Posted October 18, 2014 Sean, if anybody can sort this for you Paul can - the offer of a loan grinder is still there if needed. 1
Telecine Posted October 18, 2014 Posted October 18, 2014 Paul should be able to sort it out for you Sean, he makes a great cup of coffee. Failing that, I can offer you $20 for the lot to ease your pain ; ) 1
MooneeBeach Posted October 18, 2014 Author Posted October 18, 2014 Many thanks for all the kind offers and advice.
MooneeBeach Posted October 18, 2014 Author Posted October 18, 2014 They are easy machines to use Sean What specifically are your issues How fresh are your beans ? You still live near Bowen Hills Hi - the beans are from Campos and Elixir and were bought only a few days ago. Some of the issues: too bitter, no body, too slow, too fast, puck too wet....and combinations thereof! Now living in Kelvin Grove btw. Cheers!
Full Range Posted October 18, 2014 Posted October 18, 2014 Hi - the beans are from Campos and Elixir and were bought only a few days ago. Some of the issues: too bitter, no body, too slow, too fast, puck too wet....and combinations thereof! Now living in Kelvin Grove btw. Cheers! 1 ) As long as the beans are no more than 4 to 6 weeks old from roast date it should be right 2) Re to bitter - it's one of three things - Over-extracting your coffee, Using water that is too hot, Using the wrong grind size 3) Re rest of issues - same as above but add tamp pressure to the mix So it's mostly the nut behind the wheel on L plates Practice makes perfect Sean and I feel you need a hands on lesson to get the basics down pat If I can help with a visit or you can bring your kit over to my place so we can compare with my lever and a hands on lesson from myself - then we can T it up I have 40+ years experience with the coffee/cafe industry 1
MooneeBeach Posted October 18, 2014 Author Posted October 18, 2014 (edited) 1 ) As long as the beans are no more than 4 to 6 weeks old from roast date it should be right 2) Re to bitter - it's one of three things - Over-extracting your coffee, Using water that is too hot, Using the wrong grind size 3) Re rest of issues - same as above but add tamp pressure to the mix So it's mostly the nut behind the wheel on L plates Practice makes perfect Sean and I feel you need a hands on lesson to get the basics down pat If I can help with a visit or you can bring your kit over to my place so we can compare with my lever and a hands on lesson from myself - then we can T it up I have 40+ years experience with the coffee/cafe industry That would be fantastic, thank you. Please let me know when you're free - I'd really appreciate a lesson! Edited October 18, 2014 by seaninbrisbane
Telecine Posted October 18, 2014 Posted October 18, 2014 (edited) That would be fantastic, thank you. Please let me know when you're free - I'd really appreciate a lesson! Don't feel any performance pressure Sean if you are crap, I will still offer you $15 for the lot. Edited November 2, 2014 by Telecine 1
MooneeBeach Posted November 2, 2014 Author Posted November 2, 2014 I just wanted to say a big thank you to Full Range, who came over today to help me make some sense of espresso preparation - this man certainly knows his stuff (and not only about coffee machines)! 2
Orpheus Posted November 2, 2014 Posted November 2, 2014 So I assume that you've made progress, Sean? Those machines are very unforgiving, and are totally dependent upon the user to get good results. No margin for error in choice of beans, dose, and grind!
Recommended Posts