That's the way I'm grinding for a single espresso. Note the long grinding time, because of the dull grinder burrs. Later I have replaced the burrs and the grinding times shortened dramatically. Also I don't use the bean hopper any more.
Video Rating: 4 / 5
Vintage Baby Gaggia (1982) in action. Beans: Mokaflor Oro.
@filmphobia
ReplyDeleteyou should check the OPV (over pressure valve) and adjust it to open at 10 bar.
I'm having the same problem. Once it starts the crema phase, it tumbles out very fast, and, I think, too hot. I don't think it's the grind anymore. Could it be the boiler?
ReplyDeleteI have a newer model and just can't seem to make a shot with good crema like yours. My shits come out too fast and are too watery. Have to keep experimenting I guess
ReplyDeleteNot bad. The flow is a high candidate for making a Ristretto. Personally, I would have stopped it right before it went blond. The Ristretto is richer, intense and syrupy, but less volume, but you know straight or in a cap it's more richer than a regular espresso. The only advantage with the longer pulls is more caffeine.
ReplyDeleteFantastic. I had one of these a long time ago. I wish that I still did. Have you ever replaced the boiler on yours?
ReplyDelete