This is a multi-part message in MIME format.
Just some personal observations, your mileage may vary of course, please =
I consider myself a newbie at this (about 5 months, but very diligent) =
and I have thick skin so please comment if you agree/disagree or have =
I think I had an "a-hah" moment this morning when going back to basics =
with my espresso technique. I started tasting a few sequential shots =
and discovered that in the process of making milked drinks I had allowed =
my espresso technique to drift into gross form.
Things I had started to do:
1. Waiting until the light extinguished before drawing the shot: =
rationale, being too cheap to PID and too lazy to temp surf, it was only =
an extra 15 seconds and so much easier than timing. Result overheated =
extraction, dramatic difference when returning to the 45 second temp =
2. Filling the portafilter and scraping the top off with my finger =
(actually using a 60cc scoop of beans which equates to the same =
quantity). Rationale: easier than measuring a correct dose and many say =
that this IS the correct dose. Result: It is actually too much coffee =
more than 14gr. according to accurate measurement. I know the full =
portafilter prior to tamp is a basic technique that many use with good =
results. I'm not saying I have broken a code, just give an accurate =
dose a try now and then and see if you like what you get.) My rationale =
is: At some time in the past someone decided the correct dose was =
~14gr. Why is everyone using more? (Easier?) I don't know.
Note: if you have the standard Silvia double basket your 58mm tamper =
will not work with the "correct" dose because when you tamp the tamper =
will bottom out on the taper/ridge in the basket, I am using a La =
Marzocco M107A ridgeless double basket.
Long story short I fixed #1 and #2 and the result was soooo good I was =
licking the cup and making more, who needs milk when the shots are this =
good. Basic lesson for me is to taste the shot and keep trying =
different techniques. At least I now have a technique that works with =
one week old FC+ roasted Malabar Gold (I actually had to go to #7 on the =
Rocky shooting for a 20 sec 2fl oz flow and I still got a little more =
about 2.5 in 20. I was timing from start of flow not push of button, =
it usually takes 3 to 5 sec for start of flow, normally my Rocky #10 =
works perfect with a full protafilter (1/4 in low after tamp), a strange =
morning but great coffee. The good news is I know the =
coffee/roast/age/grind/dose/(my tamp~)/temp surf seconds- I might have a =
reproducible winner up my sleeve.
If anyone want's to try this here is the data:
Coffee is Indian Monsoon Malabar Gold blend (I know)
Roast is IR2 program 2 (3/4 cup green beans at 68degrees OAT) terminated =
with cool button 15 seconds after first oil spot, (well into 2nd =
crack)aged one week in sealed mason jar. I don't let it degas =
completely before canning but I release the CO2 pressure and reseal =
quickly with a quick twist of the lid on day 2.(I know) grind #7 on =
Rocky (my Rocky burrs touch at -minus 3)
dose 43cc plastic scoop which equates to two scoops of the measuring =
spoon that came with Silvia about 14gr.
my tamp (a firm 4 corner and twist probably 30 plus a little)
Extraction temperature: 45 seconds from heat light on (Silvia).
Result: great tasting espresso perhaps a bit too smooth due to straight =
Monsoon Malabar Gold but very good and no bitters this will be my =
straight espresso drink of choice, I had four doubles in a row and can't =
wait till it's time to have more, it was that good.