I agtee with Les, sounds just about right for me as well. lucky you Craig. ginny
This is a multi-part message in MIME format. Yesterday I pulled a double shot from my Starbucks Barista machine into a glass shot glass. It is marked at 1 oz. and 2 oz. Of course, the Barista machine has the crema enhancing feature. I stopped the flow when the crema hit the 2 oz. line and put the glass on top of the machine. I watched as the crema cascaded to the top then something unexpected happened. When the cascade stopped I found that I had about 1.25 oz. of espresso and .75 oz. of crema. That doesn't seem right. Is the crema producing mechanism messing up my shots? How much crema should I expect on a double? Should I take a longer pull so that I end up with 2 oz. of espresso? If I did the shot glass would literally overflow with crema.
Sounds perfect for my tastes! It sounds like my normal shot without a crema= producing mechanism. Les On 8/3/05, Craig Rowland wrote: <Snip> a <Snip> <Snip> a <Snip> the <Snip> <Snip> ng <Snip> <Snip> ass <Snip>
Just sounds like you need to put your glass Blivet on the shelf and use a= larger one. (Jigger) So, how's it taste already? Mine seem best at about 18= - 20 sec. Cheers -RayO, aka Opa! On 8/3/05, Craig Rowland wrote: <Snip> a <Snip> <Snip> a <Snip> the <Snip> <Snip> ng <Snip> <Snip> ass <Snip> -- "When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Wichita WurliTzer
I agree with the other posts. Some additional things to consider: You don't say what beans you are using and how recently roasted. Some beans= , Monsooned Malabar, for example, anything with robusta, very fresh roasts, a= bottomless pf will all add to crema. Also, volume is not the only crema factor that matters. Some are stiff and foamy, others dissapate quickly, th= e best are, well, creamy--almost oily. Martin On 8/4/05, raymanowen wrote: <Snip> <Snip> 18- <Snip> o <Snip> sta <Snip> ema <Snip> s the <Snip> <Snip> <Snip> <Snip> I <Snip> e <Snip>