HomeRoast Digest


Topic: Timing the shot - Was RE: +When It's Bad, It's Very Bad (55 lines)
1) From: Brent - SC/TO Roasting
John,
I've been wondering about the timing of the shots for both the LaPavoni
Europiccola and the Via Veneto.  Any thoughts and comments are welcome.
Neither machine is the "traditional" 58mm size.  The double basket for =
the
LP holds about 12 grams and the expected shot is usually around 1-1.5 =
oz.
For the LP Europiccola, I would think that the extraction time would be
shorter (smaller volume of coffee and smaller volume of water than the
"standard").  Would that make sense?  I have been timing the pull on the =
LP
from the beginning of the full pull (don't count the short initial pulls =
to
release air) to the bottom of the pull and have come in at 10, 12, 15, =
and
18 seconds for the full pull.  Since I'm new to manual machines and =
still
working on proper grind/tamp for the LP, this may not be a reliable =
guide of
any sort.
For the auto Via Veneto, I've thought about the timing, but not a lot.
Using the double basket, if I turn the pump off when the heated light =
goes
off, I get a 10-second shot of about 1.5-2 oz.  If I let the pump run
several seconds after the light goes out, I can get a 22-second shot and
it's not bad, but it fills nearly a quarter of a capuccino cup.  But =
this
machine has a different sized and pressurized portafilter (not sure of =
the
size, just not standard) and is so automated that I've never pulled a =
really
bad shot from it.
So, in trying to get the best shot, is the ideal usually the 20-23 =
second
range?  Or does volume of grounds/water affect this?  Does roast type
(dark/oily vs. lighter/not oily) affect the timing?  Does coffee origin =
or
processing (high grown vs. low grown or wet process vs. dry) affect the
timing for a good pull?
Brent
Roasting in an SC/TO
Espressing myself with a Via Veneto and LaPavoni
<Snip>


HomeRoast Digest