Meet My New Best Friend

Submitted by Adam Myerson on Tue, 04/07/2009 - 14:15.

Say hello to my new espresso machine, the Francis Francis X5. I've been yearning for a semi-automatic espresso machine for ages, particularly the Rancilio Silvia. But I just haven't been able to afford or justify the $600 expense. Fortunately for me, my team owner, Jamie Bennett, has been remodeling his home and had replaced his Illy machine here with a fully automated one. $100 later, and I'm peeing my pants with excitement.

I have an ok burr grinder, the Krups one, nothing special. But I'm still lacking a tamper. There's so much art that goes into pulling a shot, even from a semi-automatic machine like this. Right now I think I'm drawing too much water, and I know I'm not getting a good tamp since I'm doing it with a damn spoon. What I'm getting so far are strong but bitter double shots. I assume that since I'm not getting a good tamp, the water's running through a smaller section of the coffee, ripping a little river through it. Then I'm probably trying to get too tall a shot out of what I've packed. So that section of the coffee ends up overextracted, and I get a bitter cup of espresso.

Cycle-Smart Senior Associate Coach Al Donahue is an exceptional barista, and I'm going to have to get him over here to take a couple of swings at it. In the meantime I'll keep trying to turn bitter into satisfying. It's the story of my life, no?

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Comments
Submitted by Janice on Tue, 04/07/2009 - 14:24.
I better not wake up to see you cuddling your new best friend in bed.
Submitted by mtnbyked on Tue, 04/07/2009 - 14:55.
Just for kicks, I would do an internal cleaning just to make sure there is no scaling built up. Use a cleaner meant for this. Kinda like a douche..........
Submitted by mayhew on Tue, 04/07/2009 - 17:52.
Have fun man. Get a tamper, they are dirt cheap. What is the internal diameter of your portafilter? (in mm) Do yourself a favor and get a refurbished Baratza Maestro Plus, or even the Maestro. http://www.baratza.com/refurb.php
Submitted by RMM on Wed, 04/08/2009 - 01:29.
Wow, I get to give advice to Jazzy. I have been pulling espresso shots for many years, even in the North End for a stint. Heat the portofilter before using it. Ideally a shot should be run through it before running your "real" shot through. But, you won't want to waste coffee, so keep the filter attached while the machine heats, maybe run some hot hot water through it. My advice is once you get the tamper, don't slam the espresso down as hard as you think, obviously experiment. Also, you must twist the tamper as you pack. I could give you all kinds of scientific reasons why this creates an even pack, but just trust me on this. A quarter turn will do. As for water volume, less is more. A truly professional Italian espresso is tiny. A
Submitted by Lane on Wed, 04/08/2009 - 03:06.
Holy crap I have no idea about this at all, but I'm in the same boat AND taking notes!
Submitted by GeWilli on Wed, 04/08/2009 - 13:04.
RMM suggested it but just to add volume to the voices - i'll wager you are using too much water. In the mean time before you get your tamper - skip the spoon and after you put your beans in there likely tap the side to settle them. I generally use my coffee measuring scoop for tamping though. it has flat bottom, smaller but then I just sort of work my way around lightly to make it flat and even on the top. Check for scale - that will affect the taste, and I prefer using distilled water or really clean low mineral bottled or tap water (depending on where I am). It does make a difference. The foam as you know is the best indicator of over drawing the shot. But those who've been pulling pro style can best describe it - my rule of thumb was to stop before the creama got pale - it should be gold not white... have fun with the machine!
Submitted by mtnbyked on Wed, 04/08/2009 - 14:11.
I agree with GeWilli, I use Distilled water as well & "internally" clean my machine every other month with a descaling solution. This is good reading as well: http://www.roasterx.com/theory/tchnq/esp.htm
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