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Topic: i want to nail a ristretto~~~~~ (10 msgs / 234 lines)
1) From: Lisa J. Carton, LICSW
Hey all~ I've been reading for a while now and am finally ready to ask some questions of all you amazing people......because, i REALLY want to "nail a ristretto"!  So....i have a rancilio S27 that needs some tweaking i am sure.....any suggestions re: measuring and adjusting the temp would be great......and as for the grind....whole other story! I got a Mazzer Mini (new) and it kept getting  clogged in the chute.....hmmmmm......it is being checked out now---i am not sure how to "dial it in"...supposedly it comes with a sticker saying the optimal setting for espresso grind when they arrive new but this one didn't....any thoughts/suggestions as to grind much appreciated as well......Oh, i do have a naked portafilter (it's awesome!)~~~~ok, anyway, i just had to respond----i was drooling after reading about your summer blend ristretto miKe.....how i wish i could attend the gathering!!!!! But i am in Vermont...........oooohhhh........
 		
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2) From: Heat + Beans --all the rest is commentary
Hi Lisa,
Check out the Home-Barista.com "How To's"  Someone wrote an article for you=
:
"How to Make a Beautiful "Naked" Triple Espresso"
It's a good site generally.
Martin
On 8/16/06, Lisa J. Carton, LICSW  wrote:
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-- 
Martin
Heat + Beans
    all the rest is commentary

3) From: Alchemist John
Well, I LOVE ristrettos - basically what I 
pull.  There are a couple pointers I can 
suggest.  Don't worry about the setting on the 
grinder - go by what you get.  Dial it in refers 
to increasing or decreasing your grind size to 
lengthen or shorten your shot time 
respectively.  Set your grinder "somewhere fine" 
where the grounds are like the grain of salt, not 
like talc.  I always dose to slightly heaping 
with a couple light taps to settle, then sweep 
the excess grounds off with a straight edge 
(hands are ok too if you like).  I tamp lightly 
to set the grounds in place, tap the PF VERY 
lightly to settle any side grounds, then tamp at 
around 40 pounds, and twist lightly as I release.
Pull the shot.  I like ristrettos at around 1 oz 
(for a double) and about 35-45 seconds long, just 
barely mouse tailing out.  If it is longer than 
that for an ounce, grind courser a little and try 
again.  Same if it is faster - grind finer.
The naked PF will really show how well your distribution and tamp technique=
 is.
And I concur - Home Barista is great.
At 14:01 8/16/2006, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

4) From: miKe mcKoffee
You've gotten some good tips on the build & pulling of ristrettos. Temp
management wise the S27 is an HX so the normal methods apply to regulate HX
shot temp. Namely boiler pressure determines boiler temp which the HX runs
through and hence determines shot temp. Prosumer class HX machines with
smaller 1.5-2L boiler varying shot temp can be managed via flushing. Most
(if not all) HX machines the HX system will run hot from idle needing an
initial cooling flush. Though the particulars vary from machine to machine,
especially with a large gallon boiler like on the S27 and don't know it's HX
specifics.
Scace Thermofilter (or other accurate method of measuring shot temp at the
puck @ shot flow volume) is how I know what to flush for my temps. Though
temps are really only meaningful to someone else if using the same standard
for measuring, which was why the Thermofilter came to be invented. What
really counts for your usage is in the cup. Basically if shot too bitter go
lower shot temp, if sour higher temp. Important to know how to manage your
machines shot temps so you can adjust shot temp at will.
Any questions? Lot's of knowledgeable espresso fienatics frequent HB
Forums...
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 Lisa J. Carton,
LICSW
	Sent: Wednesday, August 16, 2006 2:01 PM
<Snip>
	Hey all~ I've been reading for a while now and am finally ready to
ask some questions of all you amazing people......because, i REALLY want to
"nail a ristretto"!  So....i have a rancilio S27 that needs some tweaking i
am sure.....any suggestions re: measuring and adjusting the temp would be
great......and as for the grind....whole other story! I got a Mazzer Mini
(new) and it kept getting  clogged in the chute.....hmmmmm......it is being
checked out now---i am not sure how to "dial it in"...supposedly it comes
with a sticker saying the optimal setting for espresso grind when they
arrive new but this one didn't....any thoughts/suggestions as to grind much
appreciated as well......Oh, i do have a naked portafilter (it's
awesome!)~~~~ok, anyway, i just had to respond----i was drooling after
reading about your summer blend ristretto miKe.....how i wish i could attend
the gathering!!!!! But i am in Vermont...........oooohhhh........ 
<Snip>

5) From: Howell Ite
The optimal setting is for set at the factory but is only a reference.  I have a Mazzer Mini and the setting changes per bean type, per roast level, and per age.  It usually is always within four "bumps" but constantly changes.
   
  The chute on my Mini is full after every grind, particularly with darker roasts.  The oil makes the coffee clump more.  I got a grinder brush from Bed Bath and Beyond for ~ $3 to clean the grounds out of the chute after every grind.  I hang the grinder brush and grouphead cleaning brush on the tile wall between my espresso machine and grinder.
   
  Paul
"Lisa J. Carton, LICSW"  wrote:
  Hey all~ I've been reading for a while now and am finally ready to ask some questions of all you amazing people......because, i REALLY want to "nail a ristretto"!  So....i have a rancilio S27 that needs some tweaking i am sure.....any suggestions re: measuring and adjusting the temp would be great......and as for the grind....whole other story! I got a Mazzer Mini (new) and it kept getting  clogged in the chute.....hmmmmm......it is being checked out now---i am not sure how to "dial it in"...supposedly it comes with a sticker saying the optimal setting for espresso grind when they arrive new but this one didn't....any thoughts/suggestions as to grind much appreciated as well......Oh, i do have a naked portafilter (it's awesome!)~~~~ok, anyway, i just had to respond----i was drooling after reading about your summer blend ristretto miKe.....how i wish i could attend the gathering!!!!! But i am in Vermont...........oooohhhh........    
---------------------------------
  Talk is cheap. Use Yahoo! Messenger to make PC-to-Phone calls. Great rates starting at 1/min.

6) From: Leo Zick
WOW.  exactly how i pull one! 1oz, with the frist drops coming through  
bottomless pf at 8-10secs, and finishing from 28-40seconds. :)
i dont tap the basket though, i shake to settle grounds and then just  
one tamp and a twist.
its been so long that ive pulled a regular shot i dont know if i can  
any more, it would look like water to me. lol
i like making single ristrettos too. they crack me up, comes to about  
.25-.5 oz. lol
Quoting Alchemist John :
<Snip>

7) From: Michael Dhabolt
Lisa,
You've recieved some exceptional advice in this thread.  The only
things I can add are some underlines to points already presented.
miKes points regarding knowing your machine, flushing a HX machine,
and shot temperature are paramount.  This article:http://www.home-barista.com/hx-love.htmlis as good a primer on this
subject as is available.  There are a couple more articles and threads
on HB that are germain, but read the 'How I Stopped Worrying and
Learned to Love HXs' first.  Lacking an expensive instrument such as
the Scace device, try flushing until there is absolutely no hint of
steam flashing, continue flushing for 5 or 6 seconds and pull your
shot.  Taste and identify if it is bitter or sour or just right -
adjust the flush amount to compensate......bitter is too hot - flush
more.....sour is too cool - flush less.  Play around with this a
little, when you hit the sweet spot you won't believe the difference.
The grind, fill, distribution and tamp advice is also right on.  As
long as you don't get channeling, all of these methods work well.  The
key is consistancy.  A bottomless PF is a tool that I personally can't
imagine doing without. My Ristrettae are produced with a triple basket
and a target pull of 1 and a quarter ounces in 37 seconds.  I adjust
grind to give me this time - - - I stop the pull at the first hint of
blonding ir-regardless of time.  I fill the basket, tap - tap to
settle, refill the basket, level, barely tamp with the Thor, tap - tap
to drop the edges, tamp to 30 to 40 pounds pressure, load - lock -
pull.  It turns out that I can do a normal in a double basket with out
the tap - tap, refill steps and it comes out to 2 ounces at ~ 25
seconds without reseting the grind.
Nectar of the Gods.
Mike (just plain)

8) From: Leo Zick
ive never seen the plural of ristretto like this.  one would use an  
'i' for the italian plural, not a latin conjugation. :)
Quoting Michael Dhabolt :
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9) From: Justin Marquez
On 8/17/06, Leo Zick  wrote:
<Snip>
Then, more than one espresso becomes "espressi" or "espressae" or
maybe just "Gimme two o' dem lil' coffee shots" ?
Safe Journeys and Sweet Music
Justin Marquez (Snyder, TX)

10) From: Leo Zick
LOL
in italian you would order 'due espressi'.  but,most would just use  
'caffe', since its rare to drink brown coffee there, everyone just  
orders un caffe, or due caffe.
in english, 2 espressososos
in charbucks, 2 smalls even though they are larges, or as you call  
them, talls.
Quoting Justin Marquez :
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