HomeRoast Digest


Topic: Made the plunge and now stuck in the mud (4 msgs / 206 lines)
1) From: Bruess, Don
This is a multi-part message in MIME format.
Hi All,
 
Well my wife made the plunge for me and purchased an Andreja espresso
machine for father's day from our host. I have made many attempts to
produce a palatable cup but to no avail. My grinder is a Rocky and
coffee is some of Tom's which came with the machine. I used a reference
point for the grind based on a post I Googled that said a good starting
point on Rocky is 10. I use the recommend tamp pressure of about 25-30
pounds (based on weight scale). I allowed the system to heat for 30 - 45
minutes so the group is hot. I have seen posting for the amount of
coffee to be 12-20/grams (double shots)  . I started at 15. I have kept
the tamp pressure the same and varied the amount of coffee and the grind
but it seems my target liquid volume of approximately 2 oz is filled way
too quickly. I made 5 or 6 attempts of increased coffee to higher grams
but when you reach 20 grams it will not all fit in the PF. When I grind
it finer it does not seem to change much I just seem to get more
pressure value relief when I stop the pump. The pressure reads 8-9 bars.
When working with Tom's beans I did get volumes of what I assume is
creama however I must say no matter what I do the taste is very bitter.
I have attempted adjusting till I have run out of Tom's coffee to adjust
with. I have tried some store bought beans and went downhill with it.
 
Sorry for the long post but I am lost in the woods.
 
HELP!
 
Don

2) From: MichaelB
Don,
Hang in there and enjoy the trip. I've been making my own espresso for over
20 years and there is still room for improvement! IMO your problem sounds
like distribution and the quickest way to test that and get within the range
of the golden rule (2 oz in 25 sec) is to use the Weiss Distribution
techniquehttp://www.home-barista.com/weiss-distribution-technique.html.It's not necessarily a technique you will need to use indefinitely (although
many do use it all the time) but it is a great way to guarantee good
distribution and eliminate the channeling and improper extraction you are
experiencing now.
On 5/31/07, Bruess, Don  wrote:
<Snip>
--
MichaelB

3) From: Sandy Andina
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Because my Mazzer Min's doser throws grounds to the left, I dose till  
slightly domed, then I knock the bottom of the PF gently on the  
counter a couple of times to level and settle, and then dose a bit  
more and repeat. Then I distribute with either the "Chicago Chop"  
method using a straightedge or the Schomer method. After that, no  
tapping--tamp, brush any grounds on the rim into the PF, tamp again  
and then polish w/o pressure.
Just keep trying and be prepared to use a LOT of coffee till you hit  
your stride--as you ultimately WILL!
On May 31, 2007, at 11:12 AM, MichaelB wrote:
<Snip>
<Snip>
Sandy Andina
www.sandyandina.com
www.myspace.com/sandyandina
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	charsetO-8859-1
Because my Mazzer Min's doser =
throws grounds to the left, I dose till slightly domed, then I knock the =
bottom of the PF gently on the counter a couple of times to level and =
settle, and then dose a bit more and repeat. Then I distribute with =
either the "Chicago Chop" method using a straightedge or the Schomer =
method. After that, no tapping--tamp, brush any grounds on the rim into =
the PF, tamp again and then polish w/o pressure.
Just keep trying and be = prepared to use a LOT of coffee till you hit your stride--as you = ultimately WILL! On May 31, 2007, at 11:12 AM, MichaelB = wrote:
Don,   Hang in there and = enjoy the trip. I've been making my own espresso for over 20 years and = there is still room for improvement! IMO your problem sounds like = distribution and the quickest way to test that and get within the range = of the golden rule (2 oz in 25 sec) is to use the Weiss Distribution = technique htt= p://www.home-barista.com/weiss-distribution-technique.html. = <snip>   On = 5/31/07, Bruess, Don <dbruess> = wrote:

<snip>

I have made many attempts to produce a = palatable cup but to no = avail. 

Sandy = Andinawww.sandyandina.comwww.myspace.com/sandyandina=

= = --Apple-Mail-53-466054551--

4) From: miKe mcKoffee
This is a multi-part message in MIME format.
If you haven't read, and re-read these articles do yourself a favor and do
so.http://www.home-barista.com/hx-love.htmlWhen/if making a technique change, change only ONE variable at a time. Stick">http://www.coffeekid.com/espresso/minifaqhttp://www.home-barista.com/espresso-guide.htmlhttp://www.home-barista.com/hx-love.htmlWhen/if making a technique change, change only ONE variable at a time. Stick
with one bean/blend/roast until you get fairly consistent results with it.
And practice, practice, practice. It's not that making good espresso is all
that hard, it's that making exceptional espresso isn't always easy:-)
 
Pacific Northwest Gathering Vhttp://home.comcast.net/~mckona/PNWGV.htmKona 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.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/ 
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Bruess, Don
Sent: Thursday, May 31, 2007 8:01 AM
Hi All,
Well my wife made the plunge for me and purchased an Andreja espresso
machine for father's day from our host. I have made many attempts to produce
a palatable cup but to no avail. My grinder is a Rocky and coffee is some of
Tom's which came with the machine. I used a reference point for the grind
based on a post I Googled that said a good starting point on Rocky is 10. I
use the recommend tamp pressure of about 25-30 pounds (based on weight
scale). I allowed the system to heat for 30 - 45 minutes so the group is
hot. I have seen posting for the amount of coffee to be 12-20/grams (double
shots)  . I started at 15. I have kept the tamp pressure the same and varied
the amount of coffee and the grind but it seems my target liquid volume of
approximately 2 oz is filled way too quickly. I made 5 or 6 attempts of
increased coffee to higher grams but when you reach 20 grams it will not all
fit in the PF. When I grind it finer it does not seem to change much I just
seem to get more pressure value relief when I stop the pump. The pressure
reads 8-9 bars. When working with Tom's beans I did get volumes of what I
assume is creama however I must say no matter what I do the taste is very
bitter. I have attempted adjusting till I have run out of Tom's coffee to
adjust with. I have tried some store bought beans and went downhill with it.
Sorry for the long post but I am lost in the woods.
HELP!
Don


HomeRoast Digest