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.
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
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
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
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