HomeRoast Digest

Topic: La Pavoni "god-shot" (10 msgs / 256 lines)
1) From: French Lewis
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
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
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!
Do You Yahoo!?
Tired of spam?  Yahoo! Mail has the best spam protection around http://mail.yahoo.com

2) From: Barry Luterman
 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.

3) From: Les
If you want to improve that shot even more, check out this thread on Home
On 12/22/06, French Lewis  wrote:

4) From: Alchemist John
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:
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

5) From: miKe mcKoffee
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.

6) From: Tom Ulmer
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...

7) From: miKe mcKoffee
Yeah, makes one almost afraid to even touch their espresso equipment for a
spell because of probable "disappointing" only angelic shot after a

8) From: Les
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.
On 12/23/06, miKe mcKoffee  wrote:

9) From: george
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:

10) From: Angelo
There's an old Zen saying: "Shoot your arrow in the air, and where it 
lands , call that your target"... Might apply here...

HomeRoast Digest