HomeRoast Digest


Topic: Thank you, Mr. ? (8 msgs / 132 lines)
1) From: Angelo
I have to thank the list member (Jim Gundlach?) who mentioned that he lets 
a bit of espresso drip through before he catches the rest for his shot.
I have been getting very bitter shots (some more so than others) from 
Silvia no matter the roast or temp. Finally, I decided to try the above 
suggestion. Well, let me tell you, a whole new experience has befallen me.
I catch about a second's worth of the brew in a cup, then push another cup 
under to catch the rest. The bitterness is gone from my shot. In the 
interests of science, I then tasted the first drippings....Yuck! It tastes 
like I imagine liquid from a cigar left in water for a week would taste.
What's interesting, is that I have resurrected my Olympia Cremina (a lever 
machine) and was pulling shots on that. The shots were coming out "normal", 
i.e. no bitterness. I'm wondering if the fact that the Olympia pre-infuses 
the coffee would have something to do with it?
My next experiment would be to try throwing out the first drippings from 
the shots pulled on the Olympia to see if they will improve to a yet better 
shot....
This technique may help others who might be having the same problem...
Just to keep the topic OT: Whaddya think of this fiddlin' with the Supreme 
court??
Ciao,
Angelo

2) From: Zara Haimo
<Snip>
I'm going to have to try this too.  On my Giotto, the coffee starts coming
out about 8 seconds after I start pulling a shot.  The first second or two
of the liquid comes out dark brown, then from that point on I get pure
crema.  I'm going to try pulling a shot with only the crema.

3) From: Jeff Oien
<Snip>
Just to give credit, I'm pretty sure that was Les.
JeffO

4) From: Oaxaca Charlie
--- Angelo  wrote:
<Snip>
 It was Jim Shulman who first mentioned this, I think.
Check out his espresso FAQ, especially those who just got
espresso machines.http://www.home-barista.com/espresso-guide.html  Charlie
                                         Oaxaca dreamin'
Discover Yahoo! 
Get on-the-go sports scores, stock quotes, news and more. Check it out! http://discover.yahoo.com/mobile.html

5) From: Les
Nope, It was Jim!
Les
On 5/17/05, Jeff Oien  wrote:
<Snip>
ets
<Snip>
ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>

6) From: Pecan Jim Gundlach
On May 17, 2005, at 11:49 AM, Angelo wrote:
<Snip>
You are welcome.  Those of us who teach love it when someone remembers 
something we said or wrote.  A few years ago at the American 
Sociological Society meetings, I went to a session on teaching 
evaluation where they recommended looking at alumni who had graduated a 
couple of years ago and see if they remembered anything taught in the 
classes.  Right after that session, chance provided a meeting with a 
former student, in the form of a Delta flight attendant, who introduced 
herself and said I had taught her Introduction to Sociology about seven 
years earlier.   I asked her about culture shock and she responded 
"Mountain Oysters."  She clearly remembered my lecture.
        Jim Gundlach
"The espresso machine is an accessory to the grinder, not the other way 
around."

7) From: Pecan Jim Gundlach
Nope,
     I mentioned that that was the way I did it and Les noted that the 
winner of last years barrister competition did the same thing.
            Jim Gundlach
On May 17, 2005, at 1:00 PM, Jeff Oien wrote:
<Snip>
"The espresso machine is an accessory to the grinder, not the other way 
around."

8) From: Alchemist John
And I also know I have been given that advise from Jim Shulman.
At 13:00 5/17/2005 -0500, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/


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