HomeRoast Digest


Topic: Shot help for the hopeless... (8 msgs / 275 lines)
1) From: Jason
Ok equipment is as follows:
Giggia Espresso (the one tom carried last year)
Solis Virtuoso Grinder
58mm tamper from SM.
Ok after a year of trying, I have gotten exactly two shots out of my machine
that has not tasted exactly like starbucks... bitter and nasty.  Usually my
shots are pulling to fast, and I know this is part of the problem, but even
when they are not, still no joy. I am at the finest setting on my grinder,
and the grinder is kept very clean, along with the espresso maker.
When I dose I am using the scoop that came with the machine two to two and a
half scoops for a double or shaking into the portafilter till level and even
out and tamp.  A light press, then the harder 30ish lb, press with a twist.
Shots time from the time I throw the switch, is about 18 seconds normally
for the 2oz.
If I beef up the dose, I am getting to about 20 seconds, but still very
bitter, very starbucks.
I know that it is possible of doing better... it has done it!  I have drank
the results in the past.... please help.  If your an espresso person, in my
area and know the science of pulling good shots, and can help let me know
please.

2) From: Barry Luterman
This is a multi-part message in MIME format.
Not in your area but;
1: Draw off 4 oz of water before you load your coffee.
2. Measure temp coming out of machine should be about 203 F. or 95 C. If =
not p-stat needs adjustment.
3. When tamping at 30 ish lb pressure rock the tamper in 8 directions. =
12 o'clock to 6, 9 to 3,  2 to 8 and 10 to 4 o'clock. If shot still to =
fast fill only half the PF tamp then fill the rest of the PF and tamp =
again

3) From: Sandy Andina
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Wondering if the brew temp is too high.  (Too low would cause a sour  
shot).
On Oct 17, 2007, at 12:12 PM, Jason wrote:
<Snip>
Sandy
www.sandyandina.com
www.sass-music.com
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Wondering if the brew temp is too high.  (Too low would cause a sour =
shot).  
On Oct 17, 2007, at 12:12 PM, Jason =
wrote:
Ok equipment is as follows: Giggia Espresso (the = one tom carried last year) Solis Virtuoso Grinder 58mm tamper from = SM. Ok after a year of trying, I have gotten exactly two shots = out of my machine that has not tasted exactly like starbucks... bitter = and nasty.  Usually my shots are pulling to fast, and I know this is = part of the problem, but even when they are not, still no joy. I am at = the finest setting on my grinder, and the grinder is kept very clean, = along with the espresso maker. When I dose I am using the scoop = that came with the machine two to two and a half scoops for a double or = shaking into the portafilter till level and even out and tamp.  A = light press, then the harder 30ish lb, press with a twist. Shots = time from the time I throw the switch, is about 18 seconds normally for = the 2oz.  If I beef up the dose, I am getting to about 20 = seconds, but still very bitter, very starbucks. I know that it is = possible of doing better... it has done it!  I have drank the results = in the past.... please help.  If your an espresso person, in my area = and know the science of pulling good shots, and can help let me know = please. Sandywww.sass-music.com
= = --Apple-Mail-2--408946986--

4) From: Jason
On 10/17/07, Barry Luterman  wrote:
<Snip>
Yes I forgot, I preheat about 15-30 min before trying to pull a shot,
pulling several draws of water is part of that.
2. Measure temp coming out of machine should be about 203 F. or 95 C. If not
<Snip>
Will double check this tonight.
3. When tamping at 30 ish lb pressure rock the tamper in 8 directions. 12
<Snip>
Have not tried doing it half and half.

5) From: Mike Koenig
Jason,
Search for "temperature surfing".  There are a lot of articles
floating around the net,  many related to the Silvia, but are
applicable to your Gaggia as well.  What you do is pull a blank shot
until the heater comes on, then pull your shot at a certain time
interval after that.  This way you get consistent temp, vs. the HUGE
deadband in the mechanical thermostat on your machine.  You can
measure temperature with an instant-read thermometer stuck in the side
of a foam cup.
Also take a look at the surface of your puck after the shot.  Is it
smooth, or do you have "craters" in it.  If you have craters, then you
have an issue with the water "channeling" through your puck, which
will give you bitter, thin shots.
--mike
On 10/17/07, Jason  wrote:
<Snip>

6) From: Jason
Mike if it is cool with you would you mind if I shot you some pictures later
this week?  I need to roast and rest some coffee tonight and I think, I am
getting the puck packed correctly, but not 100% sure.
On 10/17/07, Mike Koenig  wrote:
<Snip>

7) From: miKe mcKoffee
This is a multi-part message in MIME format.
Since you're grinding at the Virtuoso's finest setting and shots running
substantially too fast the first place to look is the grinder. I understand
there is some mod' for grinding finer with the Virtuoso. If that doesn't
work you need a better grinder plan 
Pacific Northwest Gathering VIhttp://home.comcast.net/~mckona/PNWGVI.htmKona Konnaisseur miKe mcKoffee
www.mcKonaKoffee.com
URL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately 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/and simple, no other solution.  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Jason
Sent: Wednesday, October 17, 2007 12:18 PM
Mike if it is cool with you would you mind if I shot you some pictures later
this week?  I need to roast and rest some coffee tonight and I think, I am
getting the puck packed correctly, but not 100% sure.
On 10/17/07, Mike Koenig  wrote: 
Jason,
Search for "temperature surfing".  There are a lot of articles
floating around the net,  many related to the Silvia, but are
applicable to your Gaggia as well.  What you do is pull a blank shot 
until the heater comes on, then pull your shot at a certain time
interval after that.  This way you get consistent temp, vs. the HUGE
deadband in the mechanical thermostat on your machine.  You can
measure temperature with an instant-read thermometer stuck in the side 
of a foam cup.
Also take a look at the surface of your puck after the shot.  Is it
smooth, or do you have "craters" in it.  If you have craters, then you
have an issue with the water "channeling" through your puck, which 
will give you bitter, thin shots.
--mike
On 10/17/07, Jason  wrote:
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<Snip>
12
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and
<Snip>
normally
<Snip>
person,
<Snip>

8) From: Floyd Lozano
As a simple test, you could try to get some preground Illy's (yes, audience,
i know your feeling on preground) as a control.  It may not be the best
tasting of all time, nor the best crema of all time, but it should pull in
the right time.  That will hopefully tell you if it's the grinder or not.
I had the same problem you are having, with a Rocky no less, on a Gaggia
Evolution.  I got a Mazzer Super Jolly used.  Problem solved.  Your mileage
may vary!
-F
On 10/17/07, miKe mcKoffee  wrote:
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