[mailto:homeroast-admin] On Behalf Of Don Cummings
Sent: Tuesday, July 18, 2006 4:49 PM
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 =
from a double basket in a shorter time frame. Kind of like taking just =
sweet gooey center of a double.
Basically yes a "double ristretto" is a double basket pulled approx =
basket volume. And most cafes, if the person behind the counter even =
of the term ristretto, will either stop the pull very short time or take =
"center of the pull" (also short time for amount the goes in demi') =
than adj the grind finer for a true resticted pull (ristetto).
and I am lost. Why no 'golden rule' in regard to ristrettos?
"Golden rule" is a golden guideline! Basically as I've come to =
greater volume shorter time, less volume longer time. On one end a =
Café' Crema high volume 5 to 6oz pull as short as 15 to 20 sec on the =
ristretto ~1oz pull 35 5o 40sec with a normale 2 to 2.5oz in the middle =
to 30sec range. Eventually the shot itself "will tell" you when to stop,
just before it blonds out watery.
As far as ristrettos go it wasn't until recently the light bulb finally =
on. I'd read about 35-40sec times but didn't get it since as you =
it "broke the Golden Rule"! While attempting to pull Gesha ristrettos =
month during PNWG IV Mike (just plain) mentioned he usually pulls 35sec
range. (I was still targeting the "Golden Rule" 25 to 30sec) I kind of =
duh remembering reading some such nonsense and gave it a try. Working =
grind finer for longer time frame ristrettos yields a deeper sweeter
ristretto. And if done right zero blonding just the barest lightening of =
crema towards the end of the pull.
One of my first true super ristricted ristrettos was some time ago quite =
accident. Had loaded a triple with Yirg' (wet not DP) and had all but =
Silvia yielding barely 1oz from a triple basket around 40sec mark. Man =
that intense Yirg'! Didn't realize it then but that was more as they =
thread where I can get the answer for this nagging question.
I'd say ristrettos not exactly espresso 101 or even 102, more 109;-) =
took me over two years with Silvia before I even had an espresso =
realizing the linger the huge thing about straight shots. Almost another =
years before ristretto ephiphany.
way short of PID or buying a Andreja to get an idea of what brew temp =
pump pressure I am getting on my shots. If I wanted to measure brew =
does the resulting shot offer any valuable info or do I need to thread a =
into the PF or boiler
Actually neither by themselves will tell you shot temp, Andreja with =
pressure gauge will get that part. All HX machines (Andreja) require a =
routine to hit desired shot temp and a PID added to a single boiler =
controls the boiler temp not the shot temp. The current "standard" for
measuring shot temps is the Scace Thermofilter. Not cheap and requires a =
cheap meter 'cuz of using highly responsive type "T" tc. Using the
Thermofilter you can "get to know" your particular machine and hence
determine your shot temp. The "cheapest" machine out there that you can
actually set the shot temp relatively accurately is the Brewtus II @ =
The reality is giving temps are more as a comparison point if someone =
to pull a shot of similar. You can determine if shot too hot or cold by
taste, which is what it's all about in the first place! Basically if =
shot was pulled too too hot, if sour shot too cold. Adj. accordingly.
Determining approx' shot pressure without a gauge in the machine is
relatively inexpensive and easy with PF mounted gauge. I'm barely =
to start to understand taste correlations between different shot =
Hope this helps more than confuses even more!
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 =
first not know. And in knowing know I know not. Each Personal =
found exploring the many divergent foot steps of Those who have gone =