As someone about 3 or 4 months on from you - yes. The plus side is I'm constantly wired as I try new things. What grinder are you using?

 

At the moment I'm using a basic old hand grinder that I borrowed from my parents. I'm saving for a Mignon which I think will help.

 

It seems overwhelming, in practice it can be difficult & frustrating, but really, when you break it down the mechanics are common to most methods.

Grind finer to extract more, "more" meaning strength to a degree, but also more sweetness & balance from the coffee (less acidic, sour or bitter tastes). Grind coarser to extract less (if the coffee is very ashy & drying)...but really, unless you are pulling long ratios with very dark coffee, it's not likely to be a common issue.

More water makes it easier to extract more.

Less water is more likely to lead to under-extraction (sour, acidic, but sometimes bitter too).

More coffee (for the same amount of water) makes the drink stronger, but may also lead to underextraction.

Less coffee (same water) = weaker, may lead to overextraction.

Keep tabs on what you do: dose weight, brew water weight, beverage weight, grind setting & shot time...& make a note of the taste, even if it is "dislike, neither like/dislike, like" for now & maybe just one word to describe why? "Bitter, weak, strong, sour, good". If you still have problems, being able to explain what you have done to others will make it easier for them to suggest corrective action. We all like to experiment & sometimes (sometimes more than sometimes) I have to refer back to things I did in the past to find my last happy place, or square one...before I set off on a new journey of coffee sabotage!

 

Can you be a little more specific as to your problem ? If you are using pre -ground coffee you will struggle making espresso. Yes you do need a GOOD grinder, there is no short cut, minimum would be M C2, better if you can afford it.

Yes there is a lot to learn but just take it in small steps. Ask questions on specific problems, don't try changing too many variables at once. Plenty of advice on the forum, just ask.

 

I got the impression the OP didn't have a specific problem but there's just so much to learn! For me I think temperature is my enemy at the minute, feel like I'm stumbling around blindly with it on the classic. Progress feels good (and tastes delicious!) when you make it though.

 

I'm the same, not got the espresso machine yet (will be picking them up soon) but I've got plenty of brewing methods. Having read so many different recipes and ideas, it sometimes seems that they just make things worse - from continuous tinkering. I think bear in mind you're looking for something that tastes good and not to change too many this at once. At the moment your uncovered that you're consciously incompetent, everybody goes through stages with learning a new thing as you've seen with your photography, you'll get through it . Certainly no offence intended, I'm in the same boat.

 

If you haven't already got them a cheap pair of jewellers scales is one of the best companions you can have on your coffee journey

 

Cheers guys.

The grinder I'm using is pants. It was going well and I was enjoying my drinks, but I have changed my beans and it's all gone wrong. The espresso is watery and taking longer to pull shots - 30 ish seconds.

I'm unable to change the grind setting so I'm afraid I can't have a play with that. Ive tamped harder than previously and that helped a bit, but this is guess work.

I weigh before and after and use the timer on my phone, aiming for 25 seconds. I'm buying new scales soon as I don't think the ones I'm using are very accurate but hopefully I'm getting the same or similar weight every time.

Like I said, I saving for a decent grinder but it'll have to wait a couple of months I'm afraid.

I think im def in the right place to get help. Thanks.

 

I will be looking at some barista home training in the not too distant future, so hopefully that'll help.

 

OK, can you tell us why you are aiming for 25seconds?

The trouble with a lot of coffee advice & recommendations is that certain things are perceived as targets, or rules when thy are really pretty arbitrary...like shot must be 25seconds.

Sounds like your grinder may be too coarse for the length of shot you are aiming for, you may be stuck with weaker coffee with these beans, but try some longer shots and see if the flavour gets better? Concentrate on the flavour, you can fine tune strength & mouthfeel as you get more control, but you'll be happier the more tasty coffee you drink.

 

I think the problem is, it takes a long time just to drink enough coffee to create reference points. Then when you think you've got it sussed, someone will come along tell you that you're doing it wrong

Rinse and repeat indefinitely.

 

OK, can you tell us why you are aiming for 25seconds?

The trouble with a lot of coffee advice & recommendations is that certain things are perceived as targets, or rules when thy are really pretty arbitrary...like shot must be 25seconds.

Sounds like your grinder may be too coarse for the length of shot you are aiming for, you may be stuck with weaker coffee with these beans, but try some longer shots and see if the flavour gets better? Concentrate on the flavour, you can fine tune strength & mouthfeel as you get more control, but you'll be happier the more tasty coffee you drink.

I read a guide that said 25 seconds.

I'll certainly try some longer shots.

Cheers.

 

£200 mazzer mini in for sale section sounds ideal for you. Better grinder than a mignon (AFAIK).

If not, why not go for a decent hand grinder which might help you achieve a better result. Or buy small quantities of fresh pre-ground from a good roaster, you'll have a better idea of what your grind should be like then.

 

Tom you should have your head inside that machine, not be browsing on the forum:exit:

 

Ive been looking at that, seems good value for a good grinder. My only worry is that it'll be too big for my worktop space.

 

Tom you should have your head inside that machine, not be browsing on the forum:exit:

:-( I know. My bank balance won't let me do anything just yet. Poor thing is sat on the worktop surrounded by spanners and the remains of the last safety valve.