HomeRoast Digest


Topic: The trick is in the grind (5 msgs / 118 lines)
1) From: Scott Jensen
I'm not sure I've ever had a perfect Cafe Crema, or that there is any
standard like one can find for an espresso shot.  I've only had what my
solis makes, and I like it.  I've not heard of them outside of this list,
although the idea came across the sea from an Alt.coffee member who attended
Crema2000 in Amsterdam.  Someone will surly be able to fill you in with much
more reliable information Gin, this is what I remember.  I think there was
some sort of information posted from this person at one time, describing the
drink he had overseas.
Scott

2) From: Scott Jensen
I just realized I misread your question Gin.  Not what makes a perfect Cafe
Crema, but what makes a perfect grind!   Do you mean which machine, or the
charicterisics of the grind?

3) From: Michael Guterman
This is a multi-part message in MIME format.
gin wrote:
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I use a Mazzer Mini and usually three or four notches coarser than 
espresso yields about five ounces in about 25 seconds.  Tastes pretty 
good.  Sometimes I do as Mike M does and mix another 5 ounces of water 
in.  Nice drink, and a nice way to do single origins in the Amica.
Michael
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4) From: miKe mcKoffee

5) From: Chris Beck
Hi, Gang.
Interesting timing, as I've just returned from yet another (albeit 
short) visit to Holland.  I had the opportunity to get some Hesselink 
coffee,http://www.hesselinkkoffie.nl/,at their official 'outlet' 
coffee shop in Winterswijk, where they have the roastery.  I bought some 
of the 'espresso' blend to bring home and try on the Valentina.  We also 
were able to set up a tour of the roasting plant on my next visit in a 
month or so, stay tuned.
Anyway, the espresso blend is a very light roast, no oil at all, likely 
a few snaps into second, that's it.  It made a rather bright espresso, 
but one with a very mellow undertone and a wonderful creamy texture.  
Next, I pulled a crema.  Oh yeah, baby.  That's what I get everywhere 
over there, and it's also a flavor that I've yet to duplicate at home.  
Maybe I can pry the 'recipe' for the blend from them next time I'm there.
Anyway, some tidbits of info I found, which I've posted some here 
before.  Typical is 7-10g of coffee in a double basket.  Light tamp, 
grind a bit coarser than espresso, but finer than a good vacpot grind.  
Maybe like moka pot?  Average is about a 4 to 5 oz. cup, pulled quite 
fast, under 20 seconds.  I've seen everything from single group NS MAC 
Digit machines all the way up to 4 group E-61 machines and super autos.  
The key to the best crema coffees I had there was temperature.  The good 
ones were all brewed cool.  I looked at a few machines and saw 
pressurestat settings down around .7 to .9 bar max.  This produces a 
very light tan/blond crema, and a very mellow, rich shot.  On my 
Valentina, I really have to flush a lot to get the temp down even 
close.  I would have to take .2  bar off (now at .9 on/1.1 off) to get a 
really superb crema, which then screws up my espressos.  It's my only 
regret for selling the PID Silvia...  I would estimate ideal crema brew 
temps to be 190F.
Maybe this is why the smaller home machines and the Solis superautos 
work so well?  They have smaller boilers that run cool at the end of a 
long shot, naturally giving a great crema coffee.
Chris
mcKoffee wrote:
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