Crazy, yep the first sentence will show just how crazy and foolish

[Marv]

For 7 years I am still unable to make anything near a consistent - close your eyes, relish the smooth burst of flavor moment, and want to drink shot after shot all day long. In addition, I have no idea which shot is sour and which is bitter. I'm not finely tuned that way. But 99% of the time, for 7 years pulling shots, I'm forever wondering if I'll ever have to really call 911. Yes, it's just that bad.

So, here's the run down.

1.) I'm not a professional; I just want a good hazelnut latte consistently everyday​

2.) But the following has not helped for 7 years​

3.) Baby Gaggia Espresso Machine about 7 years old​

4.) Baratza Sette 30 with a sette 270 grind adjuster​

5.) IMS 55 mm Precision Group Head Screen - GA 200 IM​

6.) Cafelat Silicone Group Gasket - blue color​

7.) VST Portafilter basket​

7.) I grind either 16 ounces or 17 ounces of fresh beans at a time​

8.) After grinding I use the WDT (Weiss Distribution Technique)​

9.) Then one firm tamp with a very minor twist as I lift the tamper up​

10) Now the part you'll all probably laugh at: Decaf WHOLE Beans​

11.) I have tried: Coffee Bean Direct CO2 Decaf Espresso Coffee, Dark Roast;​

Kicking Horse Coffee, Decaf, Swiss Water Process, Dark Roast, Whole Bean; Verena Street​

2 Pound Whole Bean, Swiss Water Process Decaf Beans, Sunday Drive Decaffeinated, Medium Roast;​

SF Bay Coffee DECAF Espresso Whole Bean 2LB (32 Ounce) Dark Roast Natural Water Processed;​

DECAF Hurricane Espresso Whole Bean Coffee 2LB (32 Ounce) Medium Dark Roast Natural Water Processed Decaffeinated USDA Organic; and MAYORGA COFFEE SWISS WATER DECAFFEINATED CAFÉ CUBANO ROAST, 2lb Bag, the World's Smoothest Organic Coffee, Specialty-Grade, Non-GMO, Kosher, Direct Trade, 100% Whole Arabica Beans;​

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12.) Now for the CRAZY ignorant part for a person that is very tuned into detail in life​

13.) For 7 years I've been lucky enough to have maybe 10 knock down drag out wonderful pulls​

14) I used every grind setting with the exception of drawing the shots over the whole beans themselves​

15.) Slow draws, fast draws; 7 seconds to 35 seconds to choking the machine;​

16.) Good pucks most of the time but sometimes standing water in the basket. a great puck is the last​

thing I try to make perfect but most all the time I don't do too bad.​

17.) Here's another dandy crazy: whenever I do strike it rich with a good smooth dark pull - I turn off​

the machine without writing down what I did - but come back the next day draw a shot with yesterday's settings and thank​

goodness I still remember the 911 numbers - pure sour, bitter, burnt crap.​

18.) The machine and all the parts mentioned above and grinder are thoroughly cleaned once a week​

19.) One final point forgotten to mention - Fresh filtered water straight from an osmosis system​

20) As far as I know the Baby Gaggia is not capable of back flushing; I just read that somewhere in the last two months.​

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So, to cap this off - without any of you being by my side - WHAT THE HECK AM I DOING WRONG?????? I'd like to step up just a hair and try the Breville Barista Express Espresso Machine but cannot even afford it at $1100.00 a month coming in. Tough problem all this but there has to be a solution somewhere.

Ahead of time,
Thanks to the forum for trying to help, or even thinking about, trying to me solve this craziness.

Marv

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[Musicphan]

A big part of your challenge is the decaf.... I'm not a hater... but to decaffeinate the beans they have to rehydrate the beans in solvent and/or water and then re-dry. It simply changes the cellular structure and I find decaf's hard to dial in with espresso. I would certainly start by finding a local roaster and try that first. Look for something that started as a high-grown bean (1500 MASL or higher). Some of your equipment is on the low end but certainly nothing wrong with anything. It sounds like you have the process down so I wouldn't overthink that as well. And lastly, espresso is a bit of a picky bitch... it changes with temp/humidity / etc so nothing is set, and forget with espresso.

 

[MarcBeck]

I would suggest you try a lighter roast. Besides the decaf issue that Musicphan brought up dark roasted beans can clog up the works too.

 

[shadow745]

Yeah a wee bit late to the party, guess I overlooked this thread back then. Not only the decaf part is an issue with espresso, the mention of grinding 16-17 oz at a time is definitely a bit off. If you mean buying 1 bag and working through that then yes that's OK, but if grinding that much in advance is a joke trying to do any form of espresso. When I used decaf for espresso commercially I noticed a rather short shelf life. As in typical coffees I like to use would be good from say day 6 to start peaking to maybe day 12 when it starts fading. Fresh decaf started to peak around day 3 (from actual roast date) to maybe day 8 and then it fell completely flat. So the shelf like was half of most coffees I used for espresso. Good thing is I had low numbers of decaf customers and gladly so as I didn't keep much onhand due to the very short useful life. When fresh and of course ground just to order the taste/texture was outstanding for that particular coffee and you'd never know it was decaf in that regard.