u/ThinkWeb3

Setup:

Gaggia Classic Evo Pro (2023) with 9 bar spring

Kingrinder K6 (hand grinder)

IMS B702TCh26E Competizione basket, 16-20g

Self-leveled tamper 58mm

WDT

Puck screen

Coffee: Brazil Peaberry Honey – Fazenda Bagagem

Water: Devin (mineralization ~226 mg/L, Bulgaria)

Routine:

Pre-heat the machine for 20min, grind at 27 clicks on the K6 grinder, it's so fine i have to have the grinder almost horizontal, fill the basket, WDT, tap 1-2 times (I actually stopped doing it with my last shot), tamp. Turn the steam button on for 20sec then turn the button off, press brew button to let some steam out until i see water for 2 sec, use the water to warm my cup, insert portafilter, brew.

I have been very close to a good short, (i have the same routine each time) had 18g of beans and the shot was just a bit acidic, I couldn't grind finer anymore, because i was already pulling a 50sec shot and it was taking way too long for any coffee to start coming out. Chocked the machine. I bumped the dose to 18.5g, same grind size, it over-extracted, the coffee got a bitter end to it (but had 0 acidity yay). SO i figured 1 click coarser is where everything will get pretty. IT DIDN'T! It got sour, the flow was absolute garbage now, acidic as hell... I pulled a second shot in the same manner, maybe I was just inconsistent, well... here are pics of the puck and a video. Lord help me, I am so frustrated and I feel I am doing everything to a satisfactory extend at least!

https://reddit.com/link/1unwsl2/video/lgic387lfdbh1/player

https://preview.redd.it/9dyrgkyyfdbh1.jpg?width=4032&format=pjpg&auto=webp&s=5953c34dd3f492793f58406fb607490b65fa43da

https://preview.redd.it/6tmvzjyyfdbh1.jpg?width=4032&format=pjpg&auto=webp&s=a0b2b33e5203af2cc2879665b2b00f3ebcf37a78

Здравейте, в интернет за България намерих само един магазин, който е в отпуск до 22.06, та не ми върши работа. Някой знае ли в кой магазин мога да намеря маса харина? Трябва си флеър за храна бтв

Hello!

I've been in the hobby for about a month and change now.

Equipment:

• old leaking DeLonghi E270
• Kingrinder K6
• bottomless portafitler
• tamper, distributor and a WDT

I use spring or mineral water since filtered water proved to make the coffee very acidic and unpleasant. I have a tracker where i record each shot, grams of beans, clicks on the K6, output grams and time, with or without paper filter, and notes on what i think of the result.

It is worth noting that I attended an "espressology class" where I think i solidified my understanding of proper prep technique.

After some experimentation I managed to get some decent shots from two different types of beans. The results are however extremely inconsistent. I can apply exactly the same prep recipe, but the end result is almost never identical to the one that i liked initially.

Also suddenly my shots started running very fast, without changing anything. Grinding finer chocked the puck. I am in a whole lot of confusion right now and in a whole lot more of frustration, because I haven't liked my espresso for almost 2 weeks now and I just don't drink it. So I am basically throwing money in the garbage, which is also bugging me given the current economy...

Obviously I am considering a new machine, because I don't know where else to look at this point... I am considering Gaggia Classic, but I am not sure which one, as I think I will be modding it with Gaggiuino or GaggiaMate.

Any advice on this it highly appreciated.

Thanks!