HomeRoast Digest


Topic: More Espresso Q's (8 msgs / 151 lines)
1) From:
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?

2) From: Pecan Jim Gundlach
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."

3) From: Chris Tacy
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

4) From: Oaxaca Charlie
--- 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

5) From: Les
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>

6) From: Jared Andersson
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>

7) From: Alchemist John
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/

8) From: Chris Tacy
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>


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