I've now verified this on two different roasts, and am wondering if anyone can explain the physics of it. Using SM Liquid Amber blend, my Silvia blows through the shot at twice the rate of anything else I'm using. I'm using a Rocky and a La Marzocca double basket, 18 grams by weight per dose. The first time it happened, I thought "tamp harder you wuss". Tamped harder, still a 12-second 2.5 oz pull. "Strange," I thought. That was the last I had roasted, so I roasted some more (FC+ in both cases) yesterday. This morning, my usual routine, another 10-second shot. "Ok," says I, and cranked the Rocky 2 notches finer, and tamped as hard as I could. Still blew through. Both days, I immediately pulled a shot, same technique, using a different bean (El Salv. Orange bourbon in one case, Monsooned Malabar this morning). Both were perfect 25-30 second shots using my regular grind and tamp. So what gives? I probably have only a half-pound of the amber left, I'll just roast it for my wife to use in her drip machine, but I'm curious as to why this might behave differently than any other bean I've tried so far. loyd -- Make a small loan, Make a big difference - Kiva.org
"Rules" for dialing in shots don't change. Shot too fast, grind finer. Tamp can be used to slightly tweak pull timing, but not the primary method and best to be consistent and change only one variable keeping dose and tamp consistent. FWIW needed grind can vary widely between SO's/blends, sometimes as much as 3 or 4 steps on Rocky. Too fresh usually requires much finer grind. Generally speaking 5 days rest needed for shots. Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://www.mcKonaKoffee.comURL 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/ <Snip>
It can be simply degree of roast - darker roasts= more porosity=faster shot. Then again, darker roasts compact more under tamp pressure. I expect Monsooned coffees are more porous too just because of the monsooning process. In any case, modifying your technique for different coffees is par for the course - for me, every singe shot I pull with different coffees seems to vary, so there is never an absolute "dialed in" state you can acheive with espresso. It's a moving target. Tom <Snip> -- "Great coffee comes from tiny roasters" Sweet Maria's Home Coffee Roasting - Tom & Maria http://www.sweetmarias.com Thompson Owen george_at_sweetmarias.com Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA phone/fax: 888 876 5917 - tom_at_sweetmarias.com
I haven't roasted liquid amber in a while, on my Rocky I had to dial down to almost the zero point (where the burrs touch) with LA blend, otherwise I'd get gushers, just like you did. There is usually some tweaking in grind for different blends, but LA always required an "extreme" adjustment for me. Something weird from the monsooned beans I guess. --mike On Dec 20, 2007 11:50 AM, Loyd Blankenship wrote: <Snip>
Thankfully, I have not had the disconnect between packing and brewing that you're experiencing. So far, it sounds like a phenomenon. There are probably more facts, since L-A was, in fact, the very blend that convinced me I was rong about my espresso doubts. (They weren't doubts- I was positive espresso was the house drink in every Black Hole cafe in the universe.) Then I began to understand the problem, the more posts I read here. I took some baby steps towards trying to brew espresso. Now that your times have drifted completely off, what has happened to your flavor and aroma? When I first got the green L-A blend I wondered, "How am I ever going to roast these- they're different beans?" Whenever a brew doesn't follow the Golden Rule, if it tastes great I consider publishing it. Cheers, Mabuhay -RayO, aka Opa! On Dec 20, 2007 9:50 AM, Loyd Blankenship wrote: <Snip> -- "When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty Wichita (ex- NYC Paramount) WurliTzer- 1976
I've experience the exact same thing with the Liquid Amber from two separate orders. And, my reaction was exactly the same (tamping harder). I've since just learned to grind a little bit finer. The funny thing is that I get the most consistent shots from this blend. Even if I over/under tamp or grind too fine/coarse, I pretty much always get a pretty good shot. BZ On Dec 20, 2007 8:50 AM, Loyd Blankenship wrote: <Snip>
Loyd Blankenship wrote: <Snip> The bag of LA I have currently is from the first batch Tom offered after he found suitable robusta (at least I think it was the robusta that went out of stock) (some might recall that LA and a couple other house blend espressos were unavailable for a short while earlier this year). I have with it the same problem you do: I can't grind finely enough or tamp hard enough to pull a 2oz, 23-28sec shot, regardless of roast level. So I pull for a 2oz shot and call it good. The end product in my cup is acceptable to me, and my friends who mooch shots use *$ as their gold standard so by that comparison ANY shot I pull is acceptable. It may be worth noting that the first bags of LA I had were pre-new robusta and my shots were on the money at 2oz and 24 seconds.