You’ve been struggling with an unusual issue – your espresso shots are turning cone-shaped after a few seconds, and you’re at a loss as to how to fix it. We’re here to help.
First off, let’s clarify what shot coning is: when the crema on top of your espresso begins to separate and form a cone shape. This can be caused by several factors, including grind size, tamping pressure, water temperature, or distribution of the coffee grounds.
Beginning with grind size, it’s crucial that you find the sweet spot for your Domobar Junior. Too fine of a grind can lead to over-extraction and shot coning; too coarse, and under-extraction may occur. Adjusting your grinder by a few notches could make all the difference.
Next up, tamping pressure is key. If you’re applying too much force when tamping, it can cause channels in your coffee puck, leading to uneven extraction and potential shot coning. On the flip side, insufficient tamping might lead to poor contact between the grounds and the portafilter, resulting in poor espresso quality. Experiment with 30 pounds of pressure for a balanced result.
Conversely, if the water is too cold, under-extraction may occur, resulting in sour espresso.
Water temperature plays a significant role as well. If your water is too hot, it can over-extract your coffee, causing shot coning and a bitter taste. Conversely, if the water is too cold, under-extraction may occur, resulting in sour espresso. Aim for a temperature between 195 to 205 degrees Fahrenheit (91-96 degrees Celsius) for optimal extraction.
Lastly, ensure your coffee grinder and portafilter are clean and well-maintained. Coffee residue can clog the grinder and affect grind consistency, while a dirty portafilter might obstruct water flow and lead to shot coning. Regular cleaning is essential for a consistently great cup of espresso.
1. Adjust your grind size until you find the perfect balance between under- and over-extraction. 2. Tamp with 30 pounds of pressure for even extraction and to avoid channeling. 3. Maintain your equipment regularly for consistent espresso quality and prevention of shot coning.
Have you managed to solve the issue with shot coning in your Vibiemme Domobar Junior? If so, we’d love to hear about your experience! What adjustments did you make that worked best for you? Share your thoughts below!
Questions & Answers
Why is my Vibiemme Domobar Junior not dispensing espresso shots?
Check if the pump is clogged or the pressure is too high. Also, ensure the grinder is set correctly for your coffee beans.
How can I clean my Vibiemme Domobar Junior espresso machine?
Clean the group head daily with a brush and backflush regularly using a descaling solution to remove mineral buildup. Also, clean the steam wand after use to prevent milk residue.
Information sourced from industry reports and news outlets.
