HomeRoast Digest


Topic: Kochere shot note> RE: +OT: Kafe's initial main coffees (2 msgs / 134 lines)
1) From: miKe mcKoffee
Kochere shot clarification. That was flush-n-go on the Bric' which yields
intrashot ~206f top of HX hump descending to ~203.5f end of shot. Would be
different ideal temp with linear intrashot like on Linea or Bric'
flush-n-wait. But I long ago refused to use a flush-n-wait scenario with the
Bric' (3 years surf waiting Miss Silvia before PID was more than enough) and
Linea won't be installed and up for a bit over a week.
Link away, thanks!
Kona 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/	From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Scott Miller
	Sent: Wednesday, October 24, 2007 7:57 PM
	
	I finally got around to pulling some SO shots of the Kochere this
past weekend. WOW!
	Did not get up to 206 for shot temp, but will have to give that a
try next time.
	Thanks for keeping us updated on your work.
	
	I'm going to post a link to your page on a food list I read; there
are some folks who live in Portland who read that list and may have some
interest in visiting the shop.
	
	cheers,
	
	Scott
	
	On 10/24/07, miKe mcKoffee  wrote: 
		Today's was a good day so far. Cupping hit the clear winner
for first bag of
		Kona, ordered. Then on to numerous shots of numerous SO's
deconstructing
		yesterday evenings late attempt after 6 hours of cupping for
a first run 
		espresso blend. Few pulls with increasing temps up to 204f
and whoa, still
		not quite taming the acidity and decided to call it quits
for the
		evening...and now doing the same, time to take a break from
tasting SO 
		shots, but lots of really good ones!
		
		One of that blends hair raising culprits sung way sweetly
today as an SO.
		Yirg' Kochere 14 minute CCR HT roast to 445, shot pulled
206F! Going to
		stretch it out a couple more minutes for the blend, slowing
both 300f to 
		380f and especially start of 1st to EOR but not taking it
any darker.
		Obviously still working on blend after having to discard IMV
as big
		element-discarded as ANY element of that killer blend from a
week or so
		ago:( Reverted to previous plan. So guess where the initial
pre-roast blend
		then post roast tweaked final blend being served starting at
some Kafe end
		of next week will be from? Here's a hint from a shipping
notice: 
		
		***Do not reply to this e-mail. UPS and SWEET MARIA'S COFFEE
INC will not
		receive your reply.
		Number of Packages 4
		UPS Service: GROUND
		Weight: 240.0 LBS
		
		OMG 20 Harvey's!!!
		
		But in perspective it's really less than two bags worth:-) 
		
		Kona 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 Archives
	http://themeyers.org/HomeRoast/

2) From: Scott Miller
OK, so I probably was pulling at ~202.5F (don't recall exactly, but that
sounds right) on a Nuova Simonelli Aurelia. Shots on that machine are fairly
stable, especially for a HX machine. It doesn't compare to the PID Linea
you'll be working on, but a nice machine just the same. The VIP model I have
has nice digital controls that have worked well so far.
One thing I have noticed is that I need to pay closer attention to the time
frame between gasket changings. I put new gaskets on the machine last week
and should have done so sooner. Although there was no cracking or obvious
signs of wear, the subtle change in shot flavor ... an imperceptible drift
on a day in day out basis was hugely apparent once the change was made. The
wear and tear on a high volume machine in a commercial environment is
alarming compared to even heavy use on a home machine.
cheers,
Scott
On 10/24/07, miKe mcKoffee  wrote:
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