HomeRoast Digest


Topic: Wow! New E61 group for $604.43! (5 msgs / 125 lines)
1) From: miKe mcKoffee
Wasn't that long ago you couldn't find an espresso machine with an E61 group
for under a Grand. Was checking on some stuff and ran across this E61 group
for $603.43. And it doesn't even come with one of those under sized plastic
POC tampers! It doesn't come with any tamper for that matter or some other
things commonly shipped with an espresso machine: no portafilters or
portafilter baskets. Hmmm also no drip tray, no boiler, no pump, no body, no
chassis, no electrical anything... Ok, it's the complete 9 pound E61 group
assembly only, never mind ;-)
FWIW my E61 group (plus a 'few' other parts) pulled a decent City+ 6 day
rested JBM MB double ristretto earlier today. Even though a gorgeous ~1oz in
39sec pull oozing in dark rich persistent crema, don't think I quite nail it
temp wise. Next one I'll pull about 1f higher (try 204 instead of 203f)
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.

2) From: Tom & Maria - Sweet Maria's Coffee
AH! You had me there! very funny.
Tom
<Snip>
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom_at_sweetmarias.com

3) From: Don Cummings
Ok,
I've kept silent as long as I can.  Mike, please explain to me this
ristretto business.  At first I thought a ristretto meant a single pulled
from a double basket in a shorter time frame.  Kind of like taking just the
sweet gooey center of a double.
Now you're talking about double ristrettos and 39 second pull times and I am
lost.  Why no 'golden rule' in regard to ristrettos?
If this is a little too Espresso 101 at least point me to a link or thread
where I can get the answer for this nagging question.
And while we're at it I have a couple other questions. Is there any way
short of PID or buying a Andreja to get an idea of what brew temp and pump
pressure I am getting on my shots.  If I wanted to measure brew temp does
the resulting shot offer any valuable info or do I need to thread a TC into
the PF or boiler
On 7/18/06, miKe mcKoffee  wrote:
<Snip>
-- 
Don

4) From: Brett Mason
Mike,
You failed to point out the grinder possibilities as included in the E61.
With the simple addition of a dog bowl, the side of the E61 can then be used
as a bean crusher, to achieve the consistent grind desired.  Place beans in
bowl, then crush.
Subsequent purchase of a hair drier, and you have a roast-grind-brew
solution.
Brett
On 7/18/06, miKe mcKoffee  wrote:
<Snip>
-- 
Regards,
Brett Mason
HomeRoast
   Zassman

5) From: miKe mcKoffee
Good point Brett,
It is much easier to crush the beans with the 9# E61 Group 'before' it's
attached to a 50-60# machine!
Tried roasting greens just sitting them on top of the E61 Group but they
just sat there at ~200f temp equalization stage of the roast profile;-)
miKe
	From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Brett Mason
	Sent: Wednesday, July 19, 2006 11:27 AM
	
	Mike,
	 
	You failed to point out the grinder possibilities as included in the
E61.  With the simple addition of a dog bowl, the side of the E61 can then
be used as a bean crusher, to achieve the consistent grind desired.  Place
beans in bowl, then crush. 
	 
	Subsequent purchase of a hair drier, and you have a roast-grind-brew
solution.
	 
	Brett


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