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Please help shoot my problem [silvia & eureka mignon]
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dreammeow



註冊時間: 2010-06-11
文章: 71

發表發表於: 星期二 八月 17, 2010 12:25 am    文章主題: 引言回覆

*I think* the last 2 pulls were overdose.
Im not sure about the grind cos it was too dark and i couldnt see clearly~
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Jacky904



註冊時間: 2010-07-08
文章: 117

發表發表於: 星期二 八月 17, 2010 2:05 pm    文章主題: 引言回覆

yumecow 寫到:
hi Jacky, i actually don't have your problem, same bag of beans, always consistent if i use same weight and same coarse level. some mistake can easily be spotted. Thinking maybe ask them in person later this week when buying beans. Not sure if they are too busy to watch my videos.


如果用原本mark左的粗幼度, 我之前沖Brazil Faz. Sao Judas Tadeu用18g豆好容易會變滴滴仔, 要40秒才能完成30CC. 但最近轉左沖 Nicaragua La Esperanza都係用18g豆, 但就20秒出55CC. 用手感受磨出來的咖啡粉並不覺得有差別, 應該跟Eureka沒有關係, 但Silvia的壓力也應該不會有那麼大的差別吧. 大家覺得最大機會是甚麼問題呢?
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yumecow



註冊時間: 2010-08-13
文章: 15

發表發表於: 星期二 八月 17, 2010 4:25 pm    文章主題: 引言回覆

Hi Jacky, I think your outcome should be expected, as i remembered someone in this forum said each kind of beans has its own best settings, including the amount of grounds coffee and the coarse level. I have read some forum saying the best state (temperature, pressure !? maybe) for silvia is to try making the heating light on (by turn on the brew button 1 to 2 secs and turn it off for 1 to 3 times, really depends) and then wait until the light goes off, and wait 60 seconds before perform the actual brewing. Now i think this can be a fixed factor.

1 thing i agreed with you that, for some beans, using 18g is almost too much and i can't even lock the portafilter in the machine.....

Have you notice sometimes water with comes out from the edge of the portafilter when brewing coffee? wonder why is that happening....
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Jacky904



註冊時間: 2010-07-08
文章: 117

發表發表於: 星期二 八月 17, 2010 5:37 pm    文章主題: 引言回覆

我用18g豆都會一樣是很難上portafilter, 應該係Gasket中間那一粒六角螺絲頂住個粉餅, 因為沖完之後除下手把可以看到粉餅中間螺絲位是下陷的.

也有試過旁邊噴水, 其實我也在這forum裏問過這個問題了, 到現在也未有CHING回應呀~

我估可能是以下的原因: 當我除下手把時, 粉餅的整個外圓會被壓得低過中間部份, 即是說我在TAMP粉之後, 粉餅的高度還是超過鎖上手把後可容納的高度 (但已經壓得好大力!), 當上手把時, 如果我們誤以為粉餅的頂部壓住GASKET時已經是成功鎖緊手把 (實際上Filter跟Gasket的軟膠邊還未緊合上), 水便會從這間隙中洩出來.
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yumecow



註冊時間: 2010-08-13
文章: 15

發表發表於: 星期二 八月 17, 2010 5:52 pm    文章主題: 引言回覆

I think your explanation make sense, i saw shing marked the machine for the angle of how far the portfilter needs to locked on to.. normally i think if i can lock it perpendicular to the machine base, i should be good enough, but, i have saw videos of silvia brewing , the person lock the portfilter further than perpendicular, which means a little to the right hand side.

thinking if Shing needs to use marker to mark this down, this is for sure a changing factor to the coffee brewed.
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Jacky904



註冊時間: 2010-07-08
文章: 117

發表發表於: 星期二 八月 17, 2010 6:10 pm    文章主題: 引言回覆

我那一部silvia(第二代)要lock緊個手把應該唔止90度位置, 我估如果在filter沒有粉時上手把到gasket看看停在甚麼位置才上緊, 這應該會更有保證.

在其他網站看過話gasket的軟膠會老化的, 不過要換都應該唔係太貴吧!
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yumecow



註冊時間: 2010-08-13
文章: 15

發表發表於: 星期二 八月 17, 2010 10:41 pm    文章主題: 引言回覆

i really think the rubber for sure will be harden after certain usage and time. I think Landy is selling them - grouphead gasket 50 only.
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Icarus



註冊時間: 2009-02-05
文章: 836

發表發表於: 星期四 八月 19, 2010 2:33 pm    文章主題: 引言回覆

Jacky904 寫到:
我都係用緊你這套組合, 我發覺不同既豆所需既粗幼度可以出入好多, 甚至乎去到2mm的差距. 你可能會話壓粉唔夠平均/一致, 但係沖左成包200G豆都係有著整體上既分別!

阿SHING話如果較好左個磨豆機粗幼度就可以唔駛再變, 唔知係咪我理解錯左佢既意思呢?


佢意思係, 就同一款豆, 如果找出適合的粗幼, 大至上係可以唔使點變
但就絕對唔係, 一個粗幼合在任何豆上,
甚至乎, 視乎烘焙日子後多少, 最佳粗幼都會有些微變化
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嗜啡狂徒
大部分人(包括以前的我)都以為自己不喜歡咖啡帶酸味,其實大部分是因為喝過酸敗壞掉的咖啡所造成。
若因此而避喝果酸味的咖啡,真的非常可惜。
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Icarus



註冊時間: 2009-02-05
文章: 836

發表發表於: 星期四 八月 19, 2010 2:36 pm    文章主題: 引言回覆

引言回覆:
18.5g - sightly coarser
http://www.youtube.com/watch?v=soDsglAPQrw
taste - sour (again?!?)


用呢個粗幼 17.5g 再試試拍片
但係你包豆...係唔係擺咗好耐, 望落好似全冇Body的過期豆
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嗜啡狂徒
大部分人(包括以前的我)都以為自己不喜歡咖啡帶酸味,其實大部分是因為喝過酸敗壞掉的咖啡所造成。
若因此而避喝果酸味的咖啡,真的非常可惜。
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littlelittle



註冊時間: 2006-04-04
文章: 1725

發表發表於: 星期四 八月 19, 2010 3:12 pm    文章主題: 引言回覆

Jacky904 寫到:
如果用原本mark左的粗幼度, 我之前沖Brazil Faz. Sao Judas Tadeu用18g豆好容易會變滴滴仔, 要40秒才能完成30CC. 但最近轉左沖 Nicaragua La Esperanza都係用18g豆, 但就20秒出55CC. 用手感受磨出來的咖啡粉並不覺得有差別, 應該跟Eureka沒有關係, 但Silvia的壓力也應該不會有那麼大的差別吧. 大家覺得最大機會是甚麼問題呢?
唔同o既豆所需O既粗幼度唔同~
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yumecow



註冊時間: 2010-08-13
文章: 15

發表發表於: 星期四 八月 19, 2010 4:44 pm    文章主題: 引言回覆

Thanks Icarus!

I cannot confirm how fresh the bag of beans is, that's why i am thinking to buy 400g freshly roasted beans from Landy to do test again.

I'll upload videos after that.

THANKS AGAIN!
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neohk



註冊時間: 2006-09-03
文章: 1095

發表發表於: 星期四 八月 19, 2010 6:56 pm    文章主題: 引言回覆

how was the flavour profile?
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yumecow



註冊時間: 2010-08-13
文章: 15

發表發表於: 星期四 八月 19, 2010 10:12 pm    文章主題: 引言回覆

Hi Neo, going to buy beans tomorrow, and do those test this sat. (if you are asking me)
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neohk



註冊時間: 2006-09-03
文章: 1095

發表發表於: 星期四 八月 19, 2010 11:31 pm    文章主題: 引言回覆

yumecow 寫到:
Hi Neo, going to buy beans tomorrow, and do those test this sat. (if you are asking me)

very good.
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yumecow



註冊時間: 2010-08-13
文章: 15

發表發表於: 星期日 八月 22, 2010 10:11 pm    文章主題: 引言回覆

i have got 2 more bags of the same italian blend and done 8 more tests to confirm if i am consistent on my outcome. As Neo suggested, avoiding dead spot, that is now i am focusing on.

17.5g | coarser | normal tamping | take 60cc
1st trial - not bitter and not sour - 48secs - with dead spot
http://www.youtube.com/watch?v=95QHrdiXCV8
2nd - sour - 40 secs - still with dead spot but better?
http://www.youtube.com/watch?v=1OZIHrEt7Js
3rd - sour - 37 secs - still dead spot on the left
http://www.youtube.com/watch?v=Cx45TqhLTV0
4th - sour - 37 secs - no dead spot!?!
http://www.youtube.com/watch?v=8xCzd_eirQ4

17.5g | normal marked grind | normal tamping | take 60cc
1st - less sour - 40 secs - no dead spot !?!
http://www.youtube.com/watch?v=a42EV_GiXr0
2nd - bitter - 48 secs - maybe due to heavy tamp this time - a little dead spot on the left
http://www.youtube.com/watch?v=1OZIHrEt7Js
3rd - sour - 40 secs - a little dead spot on the left
http://www.youtube.com/watch?v=l5utXjCkZMY
4th - sour - 37 secs - no dead spot !?!
http://www.youtube.com/watch?v=VVRpJrjQd_g

This is the picture of what i meant normal marked grind on the black spot
http://picasaweb.google.com.hk/yumecow/112_PANA#5508231776154171666

if i can avoid dead spot, means sour is suppose to be the taste, so whenever i am getting some other taste, i made some mistake maybe?? but have i successfully avoid dead spot?

also 60cc, including crema or not including crema??

I am using another reply for my tests on fresh beans
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