MuddyOne Are these the ones people use or do you recommend any other?
One variable at the time. You don’t even know what the issue is yet. One bag of fresh beans (it doesn’t need to be square mile red brick, but as this is what you are using it makes sense to stick to it) and go from there. You want to achieve first drops between 4 and 7 seconds, total time in 30s. 18g in, 36g out.
Things I’ve noticed this with aside from stale beans:
Some burrs also do this. If the percentage of fines is low, the shot will accelerate quickly as soon as the puck starts to erode.
Puck prep: distribution of fines through the puck affects how they migrate. A shot will run slower initially if all of the fines are at the bottom of the puck. The basket clogs and the flow accelerates as the fines exit. If the fines are higher in the puck. with some coffees, the puck resistance increases over time. Good distribution and a consistent method is key to dialing in and getting repeatable results with a given grinder and burr set.
If you can get good shots out of some beans and then these are pants I’m calling beans, that or user error
It’s not the tools at fault
Get something easy to use like Horsham
https://www.horshamcoffeeroaster.co.uk/products/workhorse?variant=2002678723
Traditional taste, easy to use, consistent too.
Did you look at the flash boil?
I have a feeling you’re not listening to what you are being told, which is what happens in threads like this. We go round in circles till you get pissed off with not getting the answer you want.
All the equipment you have is more than capable of making great coffee
May have missed it but what waters in the machine?
Sorry to be blunt but there’s been millions of threads like this.
Decent De1pro v1.45 - Niche Duo - Niche Zero - Decent is the best machine ever made -
MuddyOne given you are getting some good shots with certain coffee types, I think so also. It’s a shame you can’t recall the coffee types you do enjoy. Knowing some of that would help identify if there is a trend in your preferences.
What I shared above was just experience, for sake of broadening knowledge about what other factors can contribute to how flow rate accelerates.
See below my totally unscientific method without purchasing devices to fit to your portafilter !!
What i will say after doing this just now, you must be fairly high if you are noticing steam.
See half way through where i get to around 102 degrees. Very little evidence of steam and pressure only around one bar or less.
Starting point with tape was to create flow restriction.
End of video shows checking calibration at 100 degrees in open boiling water.
Befor anyone says this shows the Evo to be reading low, please bear in mind im shifting more volume and flow than on a normal shot. May try later on a genuine shot just to see what im actually brewing at.
@MuddyOne where are you located, your welcome to borrow this meter if it could be any use what so ever.
Ade Smith. ACS Evo Leva v2. Kafatek Flat max 2, ssw 2024. Mazzer Philos, Craig Lyn HG-1 prime., WW key mk1.
LMSC I was referring to a rapid acceleration after a very slow start. I have high-uniformity burr sets that do that when dialed in for traditional espresso.
The outfalls are larger than most espresso burrs, so these need to be 50 microns or less from burr touch to get into traditional espresso range. Ditting 804 machined burrs do this also.
Cuprajake I’m listening my friend, I’m awaiting response from the retailer to see what they can say about that overheating and excessive steam, there is only so much I can do at this point, so for now I’m trying to discuss other potential issues. I have been doing my research about flash boiling too.
People come back to this thread and post me further suggestions so I carry conversation, no need to get pissy :)
Pl get a bag of Blackcat’s Chocolate Point. It is a nice coffee and easy to dial in as well. 😊
Edit:
I also recommend you keep a log of your coffee — roaster, coffee, temp, grind size, what worked, didn’t.
Thanks but I think il get myself such device for future it’s handy,I’m getting a lot of steam like from boiling kettle .
MuddyOne - for reference on my coffee today. It was from Darkwoods - Crow Tree. Medium dark. Roasted 11 December - I’ve been drinking this over the past week. Seems to be a blend of American coffee (Peru, Bolivia, Colombia and Honduras)
Machine: Lelit Elizabeth (vibe pump, slower ramp up)
Grinder: Niche Duo, setting 7.
Basket: VST 20g
Dose: 19g
Pressure: 10 bar -> 9 bar (noble infusion)
At 8s, starts dripping. Shot finishes at 33s, 38g out.
I already ordered another bag of red brick as per other suggestions, I wonder, only wonder if adjusting off set to negative value would fix the overheating problem. I mean there is a reason why negative off set exists right?
Still I will hit b&q and screwfix tomorrow and see if I can wired thermometer before ordering online.
Sorry if ive missed it any you already posted but, have you got a video showing your situation, steam etc.
Ade Smith. ACS Evo Leva v2. Kafatek Flat max 2, ssw 2024. Mazzer Philos, Craig Lyn HG-1 prime., WW key mk1.
Yeah I think it’s been auto deleted after couple days.
That steaming is happening above 92 degrees with off set at 2. It does not happen after 30 minutes of turning on machine,rather after 1h. 10s after putting lever up usually gets back to normal.
