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Date: 11 Aug 2006 07:07:09
From: Tim
Subject: Post Brew Espresso Puck
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I have a modified La Marzocco Linea at home. It is a 3 group with a
PID controller for better temp control.
I have been noticing that no matter what I seem to do the grounds never
come out of the PF as a puck, there is always a fair amount left stuck.
Maybe this doesn't matter, but I have been reading that many people
have a solid fairly dry puck left over in their PF when done, and I am
wondering why I don't.
I was using Starbucks espresso roast in this machine which was
producing a gush no matter how fine I set the grind or how hard I
tamped. I am assuming that the beans were just old.
I recently decided to start using a fair trade organic Sumatra that I
roast at home.
Here is the setup.
La Marzocco Linea automatic espresso machine with preinfusion on & brew
temp set to 198 degrees.
Medium dark roast Sumatra, roasted 3 days prior to use.
Ground in a Mazzer Super Jolly.
Convex aluminum tamp.
Shot times are about 20 - 24 seconds.
Just curious what others have found over the years.
TIA,
Tim
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Date: 11 Aug 2006 17:15:43
From: anthony
Subject: Re: Post Brew Espresso Puck
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Tim Blue wrote:
> > >
> > > I have been noticing that no matter what I seem to do the grounds never
> > > come out of the PF as a puck, there is always a fair amount left stuck.
> > >
I've been wondering about that too. I have a hard, tight puck very hard
to dislodge when using my La Pavoni Pro lever. But when using my ECM
Botticelli with exactly the same grind, it's a looser puck which
dislodges easily first-knock, but which leaves some debris behind.
But the coffee from my home-roast tastes just fine from both. So it's
academic speculation only....
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Date: 11 Aug 2006 12:56:54
From: Tim Blue
Subject: Re: Post Brew Espresso Puck
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I realize that the product in the cup is really the main concern. I was
just sort of curious why I was ending up with a fair espresso without
the other things coming along with it. I am also always interested to
find out what other people have experienced.
I just ordered 2 lbs, of Black Cat. I suspect that I will be very
pleased.
~Tim
Nick Cho wrote:
> Tim wrote:
> > I have a modified La Marzocco Linea at home. It is a 3 group with a
> > PID controller for better temp control.
> >
> > I have been noticing that no matter what I seem to do the grounds never
> > come out of the PF as a puck, there is always a fair amount left stuck.
> >
> > Maybe this doesn't matter, but I have been reading that many people
> > have a solid fairly dry puck left over in their PF when done, and I am
> > wondering why I don't.
> >
> > I was using Starbucks espresso roast in this machine which was
> > producing a gush no matter how fine I set the grind or how hard I
> > tamped. I am assuming that the beans were just old.
> > I recently decided to start using a fair trade organic Sumatra that I
> > roast at home.
> >
> > Here is the setup.
> >
> > La Marzocco Linea automatic espresso machine with preinfusion on & brew
> > temp set to 198 degrees.
> > Medium dark roast Sumatra, roasted 3 days prior to use.
> > Ground in a Mazzer Super Jolly.
> > Convex aluminum tamp.
> >
> > Shot times are about 20 - 24 seconds.
> >
> >
> > Just curious what others have found over the years.
> >
> > TIA,
> > Tim
>
> Tim, while keeping in mind that how the espresso itself tastes is much
> more important than the condition of the puck after brewing, dose more
> coffee and conversely grind a little coarser and you should find your
> pucks happier and more wholesome.
>
> Oh... and fresh coffee helps too. Try picking up a "famous espresso
> blend" like Black Cat or Toscano and see how it acts in your Linea.
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Date: 11 Aug 2006 11:40:46
From: Nick Cho
Subject: Re: Post Brew Espresso Puck
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Tim wrote:
> I have a modified La Marzocco Linea at home. It is a 3 group with a
> PID controller for better temp control.
>
> I have been noticing that no matter what I seem to do the grounds never
> come out of the PF as a puck, there is always a fair amount left stuck.
>
> Maybe this doesn't matter, but I have been reading that many people
> have a solid fairly dry puck left over in their PF when done, and I am
> wondering why I don't.
>
> I was using Starbucks espresso roast in this machine which was
> producing a gush no matter how fine I set the grind or how hard I
> tamped. I am assuming that the beans were just old.
> I recently decided to start using a fair trade organic Sumatra that I
> roast at home.
>
> Here is the setup.
>
> La Marzocco Linea automatic espresso machine with preinfusion on & brew
> temp set to 198 degrees.
> Medium dark roast Sumatra, roasted 3 days prior to use.
> Ground in a Mazzer Super Jolly.
> Convex aluminum tamp.
>
> Shot times are about 20 - 24 seconds.
>
>
> Just curious what others have found over the years.
>
> TIA,
> Tim
Tim, while keeping in mind that how the espresso itself tastes is much
more important than the condition of the puck after brewing, dose more
coffee and conversely grind a little coarser and you should find your
pucks happier and more wholesome.
Oh... and fresh coffee helps too. Try picking up a "famous espresso
blend" like Black Cat or Toscano and see how it acts in your Linea.
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Date: 12 Aug 2006 07:00:44
From: daveb
Subject: Re: Post Brew Espresso Puck
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IMHO,
we are running out of things to fret about.
Dave
877 286 2833
97
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Date: 11 Aug 2006 22:27:11
From: Randy G.
Subject: Re: Post Brew Espresso Puck
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"Tim" <tim@timothyblue.com > wrote:
>I have a modified La Marzocco Linea at home. It is a 3 group with a
>PID controller for better temp control.
>
>I have been noticing that no matter what I seem to do the grounds never
>come out of the PF as a puck, there is always a fair amount left stuck.
>
Are the pucks wet and stuck, or dry and stuck?
Randy "Shakespeare's Puck" G.
http://www.EspressoMyEspresso.com
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Date: 12 Aug 2006 18:15:26
From: anthony
Subject: Re: Post Brew Espresso Puck
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daveb wrote:
> IMHO,
> we are running out of things to fret about.
>
> Dave
> 877 286 2833
> 97
Pavoni pucks are dry and relatively stuck (three knock level) and the
Botticelli pucks are wettish and clear very easily.
And I think daveb is right on the money!
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Date: 13 Aug 2006 22:00:25
From: Brian Colwell
Subject: Re: Post Brew Espresso Puck
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"anthony" <anthonyjhcnospam@netscape.net > wrote in message
news:1155431726.236299.224900@75g2000cwc.googlegroups.com...
>
> daveb wrote:
>> IMHO,
>> we are running out of things to fret about.
>>
>> Dave
>> 877 286 2833
>> 97
>
> Pavoni pucks are dry and relatively stuck (three knock level) and the
> Botticelli pucks are wettish and clear very easily.
> And I think daveb is right on the money!
>
I would imagine the main reason is, that the Pavoni doesn't have a three
way valve ! ..yes no :-))
BMC
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Date: 13 Aug 2006 20:45:28
From: Tim Blue
Subject: Re: Post Brew Espresso Puck
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My pucks are a bit wet. They are not stuck, but I end up with grounds
all around the bottom edge of the PF.
I am just wondering if this is a general situation with this type of a
machine or am I doing something out of the norm.
~Tim
Randy G. wrote:
> "Tim" <tim@timothyblue.com> wrote:
>
> >I have a modified La Marzocco Linea at home. It is a 3 group with a
> >PID controller for better temp control.
> >
> >I have been noticing that no matter what I seem to do the grounds never
> >come out of the PF as a puck, there is always a fair amount left stuck.
> >
>
>
> Are the pucks wet and stuck, or dry and stuck?
>
>
> Randy "Shakespeare's Puck" G.
> http://www.EspressoMyEspresso.com
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Date: 15 Aug 2006 15:21:09
From: Randy G.
Subject: Re: Post Brew Espresso Puck
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"Tim Blue" <tim@timothyblue.com > wrote:
>My pucks are a bit wet. They are not stuck, but I end up with grounds
>all around the bottom edge of the PF.
>
>I am just wondering if this is a general situation with this type of a
>machine or am I doing something out of the norm.
>
If the pucks are somewhat wet it means (it could mean [it might mean])
that the brew temp is a bit low. Try leaving the PF in the group for
15-30 seconds after a pull and see if that helps. The heat from the
group will (should) dry the puck out, shrinking it a bit, making
knocking a bit easier and cleaner. .. maybe.
Randy "possibly" G.
http://www.EspressoMyEspresso.com
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