I finally did it, the elusive 'god-shot'! I had been very paranoid about having the water too hot, and had been pulling OK shots, very consistent, but with a bit of sour to them. After reading a posting from a guy with an Anita, I decided to give it a shot pulling a shot at a bit higher temperature. Finally, I had fruit from a light vienna Donkey blend (4 days rested)! It was like a different coffee, like something I get from the 'boutique' roaster in Mystic. Here is how I coaxed the shot from my Europiccola: 1) Fill boiler to top of sight glass 2) turn on machine (bottom switch on high), steam wand valve open 3) start timing when steam valve starts releasing a steady steam, allow it to steam for 30sec 4) when you close the steam valve, start a timer for 1:30. During this time, grind and dose the basket 5) when the 1:30 is up, flip the bottom switch to low (I), time 30s pull an ounce or two of water to prewarm the empty portafilter/cup during the 30s 6) with 10-15s left, remove the empty portafilter, add the basket and lock and load 7) raise the lever and hold for 10sec, after 10sec start lowering the lever. The pull should take 20-25sec 8) switch to "II" if you are going to steam milk (for a milk drink or hot chocolate for your wife or kids) 9) enjoy your drink... I hope this helps someone out there. Happy Holidays to all, and to all...good coffee! French Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com
After you get tamping down.Correct shot temp. is the key variable.That's why the Silvia is such a good learning machine. Then,unfortunately when you get to temp. control, you outgrow her.
French, If you want to improve that shot even more, check out this thread on Home Barista.http://www.home-barista.com/forums/viewtopic.php?t#56Les On 12/22/06, French Lewis wrote: <Snip>
Lest I sound like a curmudgeon, let me say congratulations. Congratulations ;) That said, what you gave is all fine and good, but probably not very repeatable. You have 1.5 minutes on a steam setting that won't translate to anyone else, and I doubt even to yourself. And as soon as you don't have a full boiler, you will be heating a different amount of water so the 1.5 minutes will produce a different temperature. Same with the topping up the boiler and trying again after a first shot - the head will be hot, and again, different temperature. The longer I am on the path of espresso, the more I begin to think I am a "god-shot" agnostic. It's that elusive great shot, but I am starting to think it I don't know (hence agnostic) what it really means. I pulled 4 consecutive shots yesterday from some 3 day old '05 Mokha Ismali. On a 1-10 scale, all four were solid 10's. Smooth as silk, intense in flavor, deep in aroma. Peat, anise, humus, coffee. I can't see how I could improve them. Were they god-shots? Hell if I know, I just know they were damn good and pretty typical of what I pull, albeit, the SO kicked it up and sideways a notch from my normal blend. Oh, and what is the point of all that? Not sure either, just kind of rambling early in the morning. I can say I didn't go through any major tricks, or timers, or anything like that. I pulled the shots at a boiler pressure of 16 psig. I flash-flushed the group until it didn't spit. I pre-infused for 12 seconds at 15 psig. I took 3 seconds to reach full pull pressure and the shot lasted 24 seconds from the start of the pressure ramp. I vary the grind and boiler temperature for each coffee as needed, but that is my basic mode of pull. All and all, (warning, curmudgeon mode), I think you hit a lucky temp surf. I am thrilled you got a great shot, but I recommend you par down the timers and tricks and work on repeatability in the machines "normal" mode. At 15:10 12/22/2006, you wrote: <Snip> John Nanci AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/
Guess I'm not a total godshot agnostic, having claimed a few godshots in ~5 years. IIRC had one this past year. To me a godshot is one that try as I might can not figure out a single solitary way to make it even the tiniest bit a hair better, nada room for improvement, impossible to tweak, totally amazed it even happened, knocks me off my feet in a swoon of ecstasy. 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. <Snip> <Snip>
After a shot like that I feel quite certain that I'd slip into a blue period where god died and left me a nuclear winter...
Yeah, makes one almost afraid to even touch their espresso equipment for a spell because of probable "disappointing" only angelic shot after a godshot:-) miKe <Snip> <Snip>
The Reverend agrees with Alchemist John. I don't really believe so much in god-shots either. I am sipping an awesome double ristretto pulled very much like John's technique above. On a scale of 1-10 it is a 10! There are many reasons a shot is a 10. The first is this is SO. I knew the Sumatra Blue Batak Peaberry was going to make a very good espresso. So the first part of making a 10 shot is to have the right coffee. The second is to know your machine. The third is proper execution of the shot using your equipment to the best of its ability. If you have a poor grinder you are doomed from the start. If your espresso machine is dirty you are doomed from the start. If you don't know how to use your machine (developed proper technique) you are doomed from the start. When you get rid of as many variables as possible, learn your equipment, pay attention to proper technique, you will get 10 shots more often than not. Chasing the elusive god-shot will only lead to dissatisfaction with many many great shots. Personally, I am not going to set myself up for disappointment. I saved the Blue Batak for the holidays because I know it is a superior SO espresso. Personally, I hope what I have said here doesn't lead anyone to not strive for the best shots they can get. I am not advocating settling for mediocrity. I also agree with Mike. There are times when you are surprised by a special shot. I am wondering if it might have something to do with that particular day. Let me share a negative example. When I am plugged up with a cold, I don't really taste much of anything. I am wondering if the god-shot days might be those days when the taste buds are working very well and the brain is ready to really enjoy the awesome shots. Les On 12/23/06, miKe mcKoffee wrote: <Snip>
Right at this moment, with everyone talking and loving their godshots, I wish I could even tolerate a shot. Tried espresso and can't handle it, nor can I handle black coffee. To tell the truth, I can't even stand smelling coffee unless it's from a distance. The smell of coffee at nose level and it's taste to me is just a gross experience. After all the coffee consumed in the past 40+ years I'm just glad I finally at least found out 10 months ago what coffee is supposed to taste like. George aka MadHemi On 23 Dec 2006 at 12:28, Tom Ulmer wrote: <Snip>
There's an old Zen saying: "Shoot your arrow in the air, and where it lands , call that your target"... Might apply here... Snip... <Snip>