Hi coffee addicts
Just "upgraded" to the Oscar + Grinta from my Encore + Kalita setup.
Must admit, there are tons of shit to learn.
I'm just starting to get used to properly tamping the shit and pulling consistent shots. Anyone here has any tips for a good routine?
Basically I heat up the machine for 30-35 minutes (making sure the steam wand is on and off when it fizzes), grind + tamp mein coffee, cold flush the machine until the water reaches steady state, then extract the shit.
Does pull pretty consistently so far. But I'm struggling with certain beans. Some medium sour-ish beans makes me flop hard.|
EDIT: Oh and anyone here knows how to properly "descale" this unit without taking it apart? I mean, our water in malaysia is quite soft at the same time yes? How many times do you do it per year?
Kthxbye.
This post has been edited by LittleGhost: May 1 2015, 10:54 AM
Coffee lover please come in
May 1 2015, 10:53 AM
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