HomeRoast Digest


Topic: New coffee toys! A new Giotto in da house! (5 msgs / 182 lines)
1) From: Clifton Burkett
Just got my new Giotto! I broke down and bought the Giotto Premium =
earlier
this week. I was wondering what beans other people used to check out a =
new
machine? I had been playing with the new Mazzer for a few weeks, but =
hadn't
done any espresso grinds yet so I got a tin of the Illily preground to =
check
out the chrome beastie! I figured my tamping would need a bit of testing
before I threw some home roast and my grind into the equation. I roasted
some of SM's Italian Espresso Blend to light Vienna in the HotTop =
tonight
along with some Baba's beans, some Harar, some Sulawesi and some Indian
pearl Mountain Peaberry; all to a very light Vienna. Those were my =
favorites
in the Solis Master 5000. I think it will be interesting to see if they
change when ground in the Mazzer and put through the Giotto! I can say I
need to work on my steaming technique on the new Giotto. No where near =
as
much time to fool around as with the Solis!
Well I am going to use some Kona, Harar, Sulawesi and Indian Peaberry to
inaugurate the new Giotto in the morning... what beans did other people =
use
to break in their new additions to da house? 
Yikes!!! I am running awfully low on my Kona supplies! 
Clif and Odie the Pem - SomeWhere in Florida

2) From: Lesley Albjerg
Cliff,
 
After playing with Alfredf's Giotto, I would be more than willing to break it in for you.  Three to six months would be about the right time frame. :>))  Seriously with such a stable platform for pulling shots, I would encourage you to try some of the roasts at full city to experience the wonderful varietial flavors.  With your Mazzer (I have a Super Jolly), it is easy to go too fine in the grind.  Espresso grind doesn't mean powder.
 
Les
Clifton Burkett  wrote:
Just got my new Giotto! I broke down and bought the Giotto Premium earlier
this week. I was wondering what beans other people used to check out a new
machine? I had been playing with the new Mazzer for a few weeks, but hadn't
done any espresso grinds yet so I got a tin of the Illily preground to check
out the chrome beastie! I figured my tamping would need a bit of testing
before I threw some home roast and my grind into the equation. I roasted
some of SM's Italian Espresso Blend to light Vienna in the HotTop tonight
along with some Baba's beans, some Harar, some Sulawesi and some Indian
pearl Mountain Peaberry; all to a very light Vienna. Those were my favorites
in the Solis Master 5000. I think it will be interesting to see if they
change when ground in the Mazzer and put through the Giotto! I can say I
need to work on my steaming technique on the new Giotto. No where near as
much time to fool around as with the Solis!
Well I am going to use some Kona, Harar, Sulawesi and Indian Peaberry to
inaugurate the new Giotto in the morning... what beans did other people use
to break in their new additions to da house? 
Yikes!!! I am running awfully low on my Kona supplies! 
Clif and Odie the Pem - SomeWhere in Florida---------------------------------
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3) From: miKe mcKoffee
Congrats on your new Giotto! Everything I've read and heard says it's a
sweet machine.
I guess my aversion to pre-roasted pre-ground coffee is stronger than for
some people. As in I just won't go there. When I first got Miss Silvia I
just went for it using homeroast and have never looked back. Being my first
real (non steam toy) espresso machine I did a lot of research and IIRC used
suggested grind comparion visual of equal as a starting target. I also used
a bathroom scale for tamp pressure practice and had a proper tamper. (RB
arrived the day before Miss Silvia, so never had to try the undersized
plastic junk so often included.)
BTW, there is a cure to your dwindling Kona stash! Tom just got in XF, F and
Peaberry PurpleMountain. I haven't, and may not, try this shipment since
just brought back 85# of various Estates and grades last month and have 10#
XF on the way from the Cupping Competition winner.
Drinking a risretto cafe' crema Americano KPC XF Kona as I type. Yeah,
that's that bizarre 18gr 25sec 5oz pull plus 5oz hot water Americano that
kicks butt IMO!
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer etc.http://mdmint.home.comcast.net/coffee/Rosto_mod.htm

4) From: AlChemist John
Sometime around 07:58 2/27/2004, Lesley Albjerg typed:
<Snip>
Very true.  This is something I have been noticing a bit here.  It is 
rather amazing with just how much information we do exchange, how sometimes 
we just drop the ball due to lack of "language".  We tried for how long to 
get Alfred dialed in? And still did not get it.  Les went, watched and 
bingo.  Similar thing with Rob and myself the other day.  Although Rob was 
not having any "troubles" really, just not dialing in his Frankenformer 
Rosto well.  Once watching me roast on my P1 and twice on his and I think 
he is now a bit more comfortable roasting (so Rob, how was the coffee we 
did?).   Again person to person interaction in this "age of computers and 
information super highways.  I would not be surprised if my Americano 
"dilemma" is not solved easily when Les visits this weekend.
Just something to think on.
<Snip>
--
John Nanci 
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/

5) From: Rob Stewart
This is a multi-part message in MIME format.
AlChemist John said:
 Les went, watched and bingo.  Similar thing with Rob and myself the =
other day.  Although Rob was not having any "troubles" really, just not =
dialing in his Frankenformer Rosto well.  Once watching me roast on my =
P1 and twice on his and I think he is now a bit more comfortable =
roasting (so Rob, how was the coffee we did?).   Again person to person =
interaction in this "age of computers and information super highways.  I =
would not be surprised if my Americano "dilemma" is not solved easily =
when Les visits this weekend.
And now Rob says: 
 I'll probably roast tomorrow and try it a bit more zenny.
As for the coffee we did..... That bean is probably not going to be a =
favorite and I have avoided it after a couple of tries other than in =
some blends. So when you asked I made a cup with the 2 roasts.  I often =
like beans.... not 2 or 3 but 5 or 7 days after a roast and that's what =
is happening here.  There are some nice flavors.... I'm enjoying it, but =
there is something there that I could do without. Slight, but =
there......   aftertaste..... It's getting better near the bottom of the =
cup. 
Rob


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