HomeRoast Digest


Topic: Expresso - No Creama! (4 msgs / 248 lines)
1) From: Manjo Iyer
I have been roasting coffee for the last 4yrs (Alpenrost), and mostly do
drip coffee. I recently took a plunge into the espresso world.
 I roast my coffee for espresso (harar+indian mansooned+indian robesta)
city+/full city,
My problem is I don't see any creama, all I get is a dark center, with some
yellow foam on the edges of the cup. I read Toms page on espresso, and the
espresso I make does not even closely resemble what I see on that page.
http://www.sweetmarias.com/espresso-general1.htmlI tried coarse gring + hard tamper pressure and fine gring + soft tamper
pressure, either way I got the same result. I have a solis SL90 espresso
machine. I set the water level at 2, and I do a double shot, with 14g
coffee. I let the machine heat up for around 15-20mts or so and the well
past the point where the red light turns green.
Also, I noticed that, sometimes the espresso handle turns a little bit and
coffee comes out though the sides... this does not happen all the time, but
has happened to me a  few times, although I use the same amount of coffee.
Either way I get the same result.
Can someone help me get the crema my espresso deserves ?
Thanks
Manoj Iyer

2) From: Sandy Andina
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Are you using the portafilter that came with the machine? Don't. It's  
pressurized and designed to give you a pseudo-crema that sounds  
pretty much like what you describe.  Order a non-pressurized  
portafilter. Second, are you letting the beans rest at least 48 hrs.  
(3-4 days is ideal) after roasting before you use them? It sometimes  
takes that long to provide optimal crema and flavor. Third, use a  
fine grind (should feel like very fine sand) AND hard (30 lb.--try it  
out using a cheap bathroom scale as a tamp surface) tamp--are you  
using a good heavy tamper? That little plastic one that comes with  
even the best machines is best used as a cat toy.  Get at least a  
cast-aluminum tamper like the HON or "Terry's Tamp," sold at many  
coffee stores or gourmet shops. Better still, a Thor tamper made by  
our own listmember Les or a Lava Tamp or Reg Barber (check Sweet  
Maria's--I know they carry Thors). You want one that weighs close to  
a lb. or more. No joke.  Fourth, how long before pulling the shot do  
you grind? You should grind for each shot just before you brew it.   
Fifth, get a toothbrush (or a group brush from a coffee vendor site)  
and clean the gasket around your grouphead and the grouphead itself-- 
a dirty gasket with grounds in it will not provide a tight seal and  
you will get leakage around the sides of the portafilter.  Finally,  
try overfilling ("updosing") your portafilter so that you get a mound  
sticking up in the center, then level it off with a straightedge  
before you tamp. You will find it might take more like 16-17 gm. for  
a proper double.
On Apr 2, 2007, at 2:08 PM, Manjo Iyer wrote:
<Snip>
Sandy Andina
www.sandyandina.com
www.myspace.com/sandyandina
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Are you using the portafilter =
that came with the machine? Don't. It's pressurized and designed to give =
you a pseudo-crema that sounds pretty much like what you describe.  =
Order a non-pressurized portafilter. Second, are you letting the beans =
rest at least 48 hrs. (3-4 days is ideal) after roasting before you use =
them? It sometimes takes that long to provide optimal crema and flavor. =
Third, use a fine grind (should feel like very fine sand) AND hard (30 =
lb.--try it out using a cheap bathroom scale as a tamp surface) =
tamp--are you using a good heavy tamper? That little plastic one that =
comes with even the best machines is best used as a cat toy.  Get at =
least a cast-aluminum tamper like the HON or "Terry's Tamp," sold at =
many coffee stores or gourmet shops. Better still, a Thor tamper made by =
our own listmember Les or a Lava Tamp or Reg Barber (check Sweet =
Maria's--I know they carry Thors). You want one that weighs close to a =
lb. or more. No joke.  Fourth, how long before pulling the shot do you =
grind? You should grind for each shot just before you brew it.  Fifth, =
get a toothbrush (or a group brush from a coffee vendor site) and clean =
the gasket around your grouphead and the grouphead itself--a dirty =
gasket with grounds in it will not provide a tight seal and you will get =
leakage around the sides of the portafilter.  Finally, try overfilling =
("updosing") your portafilter so that you get a mound sticking up in the =
center, then level it off with a straightedge before you tamp. You will =
find it might take more like 16-17 gm. for a proper =
double.
On Apr 2, 2007, at 2:08 PM, Manjo Iyer =
wrote:
I have been roasting coffee for the last 4yrs = (Alpenrost), and mostly do drip coffee. I recently took a plunge into = the espresso world.  I roast my coffee for espresso = (harar+indian mansooned+indian robesta)  city+/full city, My = problem is I don't see any creama, all I get is a dark center, with some = yellow foam on the edges of the cup. I read Toms page on espresso, and = the espresso I make does not even closely resemble what I see on that = page.  http://www.swee=tmarias.com/espresso-general1.html I tried coarse gring + = hard tamper pressure and fine gring + soft tamper pressure, either way I = got the same result. I have a solis SL90 espresso machine. I set the = water level at 2, and I do a double shot, with 14g coffee. I let the = machine heat up for around 15-20mts or so and the well past the point = where the red light turns green. Also, I noticed that, sometimes = the espresso handle turns a little bit and coffee comes out though the = sides... this does not happen all the time, but has happened to me a  = few times, although I use the same amount of coffee. Either way I get = the same result. Can someone help me get the crema my espresso = deserves ? Thanks Manoj Iyer = Sandy = Andinawww.sandyandina.comwww.myspace.com/sandyandina=

= = --Apple-Mail-19--326854377--

3) From: miKe mcKoffee
Great input Sandy, may also benefit from spending some time here:http://www.home-barista.com/howtos.htmlKona Kurmudgeon 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.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/	From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Sandy Andina
	Sent: Monday, April 02, 2007 2:21 PM
	
	Are you using the portafilter that came with the machine? Don't.
It's pressurized and designed to give you a pseudo-crema that sounds pretty
much like what you describe. Order a non-pressurized portafilter. Second,
are you letting the beans rest at least 48 hrs. (3-4 days is ideal) after
roasting before you use them? It sometimes takes that long to provide
optimal crema and flavor. Third, use a fine grind (should feel like very
fine sand) AND hard (30 lb.--try it out using a cheap bathroom scale as a
tamp surface) tamp--are you using a good heavy tamper? That little plastic
one that comes with even the best machines is best used as a cat toy. Get at
least a cast-aluminum tamper like the HON or "Terry's Tamp," sold at many
coffee stores or gourmet shops. Better still, a Thor tamper made by our own
listmember Les or a Lava Tamp or Reg Barber (check Sweet Maria's--I know
they carry Thors). You want one that weighs close to a lb. or more. No joke.
Fourth, how long before pulling the shot do you grind? You should grind for
each shot just before you brew it. Fifth, get a toothbrush (or a group brush
from a coffee vendor site) and clean the gasket around your grouphead and
the grouphead itself--a dirty gasket with grounds in it will not provide a
tight seal and you will get leakage around the sides of the portafilter.
Finally, try overfilling ("updosing") your portafilter so that you get a
mound sticking up in the center, then level it off with a straightedge
before you tamp. You will find it might take more like 16-17 gm. for a
proper double.
	
	On Apr 2, 2007, at 2:08 PM, Manjo Iyer wrote:
		I have been roasting coffee for the last 4yrs (Alpenrost),
and mostly do drip coffee. I recently took a plunge into the espresso world.
		
		I roast my coffee for espresso (harar+indian
mansooned+indian robesta) city+/full city, 
		
		My problem is I don't see any creama, all I get is a dark
center, with some yellow foam on the edges of the cup. I read Toms page on
espresso, and the espresso I make does not even closely resemble what I see
on that page. 
		
	http://www.sweetmarias.com/espresso-general1.html		
		I tried coarse gring + hard tamper pressure and fine gring +
soft tamper pressure, either way I got the same result. I have a solis SL90
espresso machine. I set the water level at 2, and I do a double shot, with
14g coffee. I let the machine heat up for around 15-20mts or so and the well
past the point where the red light turns green. 
		
		Also, I noticed that, sometimes the espresso handle turns a
little bit and coffee comes out though the sides... this does not happen all
the time, but has happened to me a few times, although I use the same amount
of coffee. Either way I get the same result. 
		
		Can someone help me get the crema my espresso deserves ? 
		
		Thanks
		Manoj Iyer

4) From: Manjo Iyer
Thanks for all your input, truly this is great help. I have just ordered
some fresh coffee from sweet marias, may be my batch is a little old ? The
green beans I currently have is around year and a half old.
On 4/2/07, Sandy Andina  wrote:
<Snip>
I looked around on Sweetmarias espresso eqpt page but did not see any
portafilter on sale.http://www.sweetmarias.com/prod.espresso.shtmlCan you
please suggest one that will fit my Solis SL90 that is non pressurized ?
Second, are you letting the beans rest at least 48 hrs. (3-4 days is ideal)
<Snip>
Yes I did try various methods, grind fine + hard tamp, fine + light tamp,
coarse + hard tamp, coarse + light tamp. I even got an expensive tamp made
of solid steel that is approx a LB.
Fourth, how long before pulling the shot do you grind? You should grind for
<Snip>
Ok so tried cleaning all the parts, flushed the system with some cleancaf,
and still get the same bad results. This is truely frustrating. I envy yall
who talk about getting nice creama, at the moment all I can do is look at
the picture of a nice cup of espresso and drink the stuff I make :).
On Apr 2, 2007, at 2:08 PM, Manjo Iyer wrote:
<Snip>


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