Naked Coffee Porn

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10,931
Spurters are due puck inconsistency and that is usually caused by uneven tamping or over-dosing, another difficulty is that as you don't grind your own so it's difficult to match or adjust the grind to suit your beans/machine.
 

p.b

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1,699
Location
Brentwood, Essex
ch2700 said:
I get my coffee grinded from handsoncoffee.
Your coffee is stale by the time you use it. That's why is spraying all over the place.

To get the very best out of your gaggia you will have to spend more money on a quality grinder. An Ibertial MC2 at the very least and then you'll need to use coffee that's been recently roasted (less than ~ 3 weeks). Those are the two key factors: freshly ground coffee, recently roasted. No other way round it I'm afraid
 
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55
Location
Northern Ireland
Lose the beard said:
Thanks, I was wondering at what point I should stop the shot, that helps. The following shot I made was a disaster, I just sprayed coffee all around the kitchen :s

Looking forward to the coffee and having some proper espresso cups. :D
Just catching up on this thread. Great photos. What sort of lighting set up did you use? Shot looks nice but a little fast (the cone gets quite large). It also blonds towards the end. The best way to judge when to stop your shot is weight. Buy a cheap set of jewellery scales off amazon (accurate to 0.1g) they're really cheap and a great investment if your getting hooked. Weigh the coffee going in (probably about 15-16g in a standard double basket. 18g+ in a triple. You can then put the scales under your cup when pulling your shot. Aim for 1.6x the weight of coffee in. This is better than volume as it can be hard to judge when there's a lot of crema- happens a lot with a naked pf.
 
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