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Topic: Any Boston area espresso experts? (13 msgs / 406 lines)
1) From: David Morgenlender
A month or so ago, I pulled my first shot of espresso (excluding on steam=
 toys)
from my new Silvia espresso machine.  It was surprisingly delicious.  But=
 the
shots have gone all downhill since then.  Most recently there's a =
definite lack
of sweetness, although no bitterness as I've encountered at *$'s.  Each =
shot
tasted extremely strong, even for espresso.
This has gotten me to thinking.  I don't really know what a really good =
shot is
supposed to taste like.  Also, I would find it extremely helpful to watch
somebody who knows what he/she is doing pull some shots (maybe even steam=
 some
milk) ... from start to finish, i.e. from starting with a warmed up =
machine
through cleaning up.  I've found some online videos, but none that cover =
the
full routine ... and IAE a video doesn't help with the taste.
So ... is anybody here living in the Boston area & willing to help out a =
newbie?
I'll provide the pastries :) !  (I'd provide the beans also, but that's
introducing another variable, since it depends upon my roasting =
abilities! ...
but I could provide some green beans.)
Dave
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Dave Morgenlender
e-mail: dmorgen
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2) From: Lynne
Hi Dave -
I'm in the Boston area, but I'd be no help to you - I don't do espresso 
(that may change when I finally find the time to work on my Gaggia I 
got at a yard sale.)
I was thinking the same thing recently - I also don't know what a good 
shot is!
Lynne
On Nov 17, 2006, at 4:39 PM, David Morgenlender wrote:
<Snip>

3) From: Chuck the Coffee-Geek
Dave, first of all, what grinder are you using?  A consistent grind is a 
necessity and makes learning a whole lot less frustrating.
You have a great machine, and I'd be happy to get together for a day of 
coffee.  Although I don't know Miss Silvia, I do know what I like in an 
espresso, and think I can at least get you closer.
I'd be happy to bring along some beans or a grinder or my Solis SL90 as 
well.
I'd love to meet up with some Bostonian coffee freaks!
-Chuck
Could it be the start of a NEG?
David Morgenlender wrote:
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4) From: raymanowen
Taste is on the palate of the beholder. A really good shot tastes really
good- to you.
Congratulations, David. You Got It!! There is no limit to the excellence you
can achieve. Certainly, you can do better than the experts
My esperience is with a little Capresso Pretendo, but I think the machines
have a common proclivity to float some grounds on top of the Tsunami of hot
water from the group head. That puts some above the diffuser sieve;  you
have to pull a short blank to loosen them and flush out the machine between
shots.
I got concerned about the gasket surface itself after I pulled my very first
shot with a pump machine. (a Mr. C from Target) I was still wiping out some
debris after the shot and one flush.
It could be that you also are storing some of that garbage in the group, for
an undesirable flavor amendment. That might explain the deterioration after
the first shot.
When the machine was new, your shot was untarnished with the added flavors
of crud and overextraction. For your espresso machine tool kit, pick up
whatever special tools it takes to easily dismantle the group a bit for a
thorough cleaning.
I even took an electric toothbrush to the gasket area of the Capresso after
I thought I'd wast time with a Q-tip. Hah! No waste of time. Even flushing
and wiping it out after every shot, I got All Kinds of Crap and Corruption
when I finally cut loose with the electric toothbrush!
I took several hours just to clean the machine I "kept clean in the first
place."  Maybe that explains the Scheisse Espresso shots I've gotten every
place but Peets and Baroness Coffee here in Denver area. Peets roasts in a
whole different Time Zone. John's roaster is Ghostille, and he's about 40
feet away from the retail shop.
Cheers -RayO, aka Opa!
Pretendo espresso, pressurized filter, tastes fabulous when packed and
tamped-??!!

5) From: The Scarlet Wombat
I live up North of Boston in North Andover.  I use an Isomac Zaffiro, make 
top grade espresso and steam everything from apple juice to heavy 
cream.  I'd be happy to give a demonstration to any/all willing 
onlookers/tasters.
Write me privately and we can set it up.
Dan

6) From: Lynne
Yes!
On Nov 17, 2006, at 10:15 PM, Chuck the Coffee-Geek wrote:
<Snip>

7) From: David Morgenlender
Chuck,
I bought a Rocky at the same time as Miss Silvia.  So the grind is =
consistent,
and I think at a reasonable setting.  The tamp may be something else, =
although I
do try for consistency.
It would be great getting together.
A start of a NEG (if it's what I think it is :)) would be great!
Dave
On Fri, 17 Nov 2006 22:15:14 -0500, you wrote:
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steam toys)
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But the
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definite lack
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Each shot
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good shot is
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watch
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steam some
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machine
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cover the
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 a newbie?
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that's
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abilities! ...
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unsvbscribes) go to =http://sweetmarias.com/maillistinfo.html#personalsettings<Snip>
unsvbscribes) go to =http://sweetmarias.com/maillistinfo.html#personalsettings==========================
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Dave Morgenlender
e-mail: dmorgen
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8) From: Marc
I live about 2 1/2 hours north of Boston in New Hampshire - and I'm at the
same place as Dave (my Silvia is only a couple of weeks old). I'd love to do
a NEG!
-Marc
On 11/18/06, David Morgenlender  wrote:
<Snip>

9) From: David Morgenlender
Dan,
Thanks for offering.  I'm interested in getting together.  I tried =
emailing to
you privately, but my email was returned.
Dave
On Sat, 18 Nov 2006 06:37:57 -0500, you wrote:
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make 
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unsvbscribes) go to =http://sweetmarias.com/maillistinfo.html#personalsettings==========================
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Dave Morgenlender
e-mail: dmorgen
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10) From: The Scarlet Wombat
Dave, my isp seems to be having some troubles, try writing to me at 
scarletwombat
Dan
At 06:18 PM 11/18/2006 -0500, you wrote:
Dan,
Thanks for offering.  I'm interested in getting together.  I tried emailing to
you privately, but my email was returned.
Dave
On Sat, 18 Nov 2006 06:37:57 -0500, you wrote:
 >I live up North of Boston in North Andover.  I use an Isomac Zaffiro, make
 >top grade espresso and steam everything from apple juice to heavy
 >cream.  I'd be happy to give a demonstration to any/all willing
 >onlookers/tasters.
 >
 >Write me privately and we can set it up.
 >
 >Dan
 >
 >
 >homeroast mailing list
 >http://lists.sweetmarias.com/mailman/listinfo/homeroast >To change your personal list settings (digest options, vacations, 
unsvbscribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings=======================================================
Dave Morgenlender
e-mail: dmorgen
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11) From: David Morgenlender
Rayo,
Thanks for the suggestion.  I do flush the grouphead after each shot, =
then use a
brush when I'm done with the session.  I'm surprised how many grounds =
come out
during the flush ... and how little I get when brushing.  One problem is =
it's
too difficult to routinely drop down low enough that I can see the =
grouphead
from below, so I could be missing some areas.  But I have yet opened up =
the
grouphead for cleaning.  I've recently thoroughly cleaned my Presto =
Scandi (it
was producing some really bitter brew) & run some minute rice through =
Rocky.
Time to deal with Silvia!
Dave
On Fri, 17 Nov 2006 20:21:53 -0700, you wrote:
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 you
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machines
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hot
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between
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first
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some
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 for
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after
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flavors
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a
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after
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flushing
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Corruption
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first
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every
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 a
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40
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Dave Morgenlender
e-mail: dmorgen
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12) From: Marc
Dave,
I use a small mirror to check the grouphead and screen after cleaning - just
another piece of equipment on the counter top..
-Marc
On 11/20/06, David Morgenlender  wrote:
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13) From: David Morgenlender
Marc,
Great idea.  Thanks for the suggestion!
Dave
On Tue, 21 Nov 2006 09:05:25 -0500, you wrote:
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just
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then
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come
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is
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up
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Scandi
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really
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excellence
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of
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you
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very
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out
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group,
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up
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for a
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first
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 in
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about 40
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and
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Dave Morgenlender
e-mail: dmorgen
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