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
<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.
<Snip> Just to give credit, I'm pretty sure that was Les. JeffO
--- 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
Nope, It was Jim! Les On 5/17/05, Jeff Oien wrote: <Snip> ets <Snip> ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>
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."
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."
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/