Hello list! I was wondering if some of u professional could help me with just a few more things and then I'll try to lay off of the questions for a bit. How many colors should I see in the flow before it turns blonde because I'm having some trouble determining blonde from tan. Should it go from dark, to tan, to blonde? And when I flip the switch on the Gaggia Espresso, thats when I start counting my shot time, right? And it should have the "mouse tail" from the beginning of the shot all the way through? Or should it drip a few times at first? BTW, where can I get some glass cups with handles on them?
I'm not a professional at coffee nor do I have the ability to communicate exactly when the tail goes from tan to blond. I know it as I define it when I am pulling a shot but I don't have the ability to describe the exact point I decide it is blond. To help yourself, try the following. Get five cups or shot glasses to catch a shot in. In the first one, collect the drips and about the first second's worth of a tail. In the second collect for seven seconds, in the third another seven seconds, in the fourth another seven seconds, and the fifth another seven seconds. The first four should contain the ideal 23 second or so shot. Taste the first. If it is unpleasant, as I found mine to be, adopt a practice of throwing the first couple of seconds' extraction away. Now look at the remaing four cups, you should see a progression from darker to lighter creama on top. Call the last one blond. Now taste these four cups in order of extraction. You may want to clean your pallet between tastes. Then add the third cup to the second and taste again. Then add the fourth cup to the cup with the second and third. Again, taste. Then add the fifth cup to the mixed cup and taste again. Then let your tasting experience guide your definition of what is blond, the point you want to cut off the extraction. By the way, my extractions start with a few drips before putting out a tail. Jim Gundlach On May 19, 2005, at 9:42 AM, matt633 wrote: <Snip> "The espresso machine is an accessory to the grinder, not the other way around."
Obviously, much is a matter of personal taste and opinion, and that is reflected in the following piece. That being said, perhaps it will be of some help or at least some interest.http://www.home-barista.com/espresso-guide.html-c On 5/19/05, Pecan Jim Gundlach wrote: <Snip> ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip> -- ********************************** Chris Tacy
--- Chris Tacy wrote: <Snip> Starting with the "mini FAQ" that you can click on near the top of the article. Charlie Oaxaca dreamin' Discover Yahoo! Stay in touch with email, IM, photo sharing and more. Check it out! http://discover.yahoo.com/stayintouch.html
Pecan Jim, Always the teacher! Thanks! Dr. Crema is going to add this technique to his instruction methods. Les On 5/19/05, Pecan Jim Gundlach wrote: <Snip> ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>
Matt, good questions I always benefit from others questions. I have the illy nude esspresso cups. They are a bit spendy but made of crystal, beautiful and since they are clear I learn a lot about my shots without having to transfer them after pulling the shot. Jared On 5/19/05, matt633 wrote: <Snip> ore things and then I'll try to lay off of the questions for a bit. How ma= ny colors should I see in the flow before it turns blonde because I'm havin= g some trouble determining blonde from tan. Should it go from dark, to tan= , to blonde? And when I flip the switch on the Gaggia Espresso, thats when= I start counting my shot time, right? And it should have the "mouse tail"= from the beginning of the shot all the way through? Or should it drip a f= ew times at first? <Snip> ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>
wow, When did Jim put that up? At 09:03 5/19/2005 -0700, you wrote: <Snip> John Nanci AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/
I don't think it's final yet - that should be the last draft. While I'm sure there are bits that everyone will disagree with, you cannot argue with either the effort or the overall result. It's the first real solid attempt at codifying a lot of stuff that has been spread all over the place. And the forums seem to be evolving into a more civilized place to discuss and learn about espresso. -c On 5/20/05, Alchemist John wrote: <Snip>