HomeRoast Digest


Topic: [RE]Re: +2nd go with Brewtus (5 msgs / 484 lines)
1) From: Barry Luterman
This is a multi-part message in MIME format.
25 sec from lifting the lever one and one half oz shot. The length of =
your shot suggests coffee ground too fine. Probably not tamped to firm =
but could be. Suspect more that it is too fine and or as Les suggests =
water in PF. Stick with it all comes together and then you wonder why it =
was so difficult in the beginning. Now I don't even think of what I am =
doing. It's like brushing my teeth or driving a car.

2) From: miKe mcKoffee
	From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of chsteward
	Sent: Thursday, August 10, 2006 6:33 PM
<Snip>
Yup, and it will become easy and second nature. Don't recall, have you
ordered a naked PF? Excellent PF build diagnostic tool whether you choose to
use it on a regular basis or not. 
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.

3) From: Barry Luterman
Naked porta filters are usually Rancillo PFs. They don't fit to 12:00 
position on Brewtus. They work but don't try to force it all the way so it 
is facing you. Silvia uses a 8mm PF gasket. Expobar gasket is 8.25 mm for 
some reason only known to the Spanish.When it comes time to replace your 
gasket get an 8 mm one.

4) From: miKe mcKoffee
1-1.5oz would be correct for single basket normale shot in 25sec range.
(Though 1.5oz pushing a single Lungo) 2-2.5oz for double basket normale shot
same time range. More important than exact time is crema flow color. Say if
you're pulling a double and at 20sec the crema starts turning blonde Kill
The Shot regardless the actual volume! Conversely if at 25sec no sign of
blonding and not quite the volume you want won't hurt going longer. Crema
turning blond is usually becoming over extracted and bitter. FWIW most
people find doubles easier than singles so suggest working with double
basket exclusively for now.
BTW if you think you goofed and ground to fine and no flow starts for 10 or
even 15 sec KEEP Going! It's a double basket load and only 0.5 oz at 25 or
even 30sec KEEP Going! Double basket 1oz ristrettos be extremely smooth and
sweet pulled 35 to 40secs or even a tad longer as long as crema hasn't gone
blond;-) Do make sure you super pre-heated your demi especially before this
type of shot, do not simply rely on the machine cup warmer.
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.
	From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Barry Luterman
	Sent: Thursday, August 10, 2006 10:16 PM
	To: homeroast
	Subject: Re: [RE]Re: +2nd go with Brewtus
	
	25 sec from lifting the lever one and one half oz shot. The length
of your shot suggests coffee ground too fine. Probably not tamped to firm
but could be. Suspect more that it is too fine and or as Les suggests water
in PF. Stick with it all comes together and then you wonder why it was so
difficult in the beginning. Now I don't even think of what I am doing. It's
like brushing my teeth or driving a car.

5) From: Leo Zick
Double ristrettos are basically the only thing I drink these days..  Ill
throw in an occassional single ristretto, its like a little slurp of candy
:D
I will try to pull a straight double now and again for milk drinks, but am
so used to ristrettos that even with milk the normal shots seem a bit
bitter.. That also depends on the bean, amazing how finicky they can be with
milk!


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