HomeRoast Digest


Topic: brew temps for espresso & Cimbali FS (5 msgs / 230 lines)
1) From: miKe mcKoffee
I IMPLIED nothing and NEVER said they didn't DESERVE it. I stated the fact
that qualifying machine manufacturers BID and PAY mucho bucks to have their
machines used at the barista competitions. Those allowed to bid are those
that merit being allowed to bid. The Nuova Simonelli was "chosen" for the
upcoming World Barista Competition series because A) they qualified to bid
and B) they were willing to pay the most to have their machines used this go
round.
BTW, an Aurelia 3grp was running hot for a particular blend at a shop in
Portland. The "fix" was a different set of gicluers (one for each group)
sent at no charge from Nuova Simonelli, not adjusting the pstat which was
attempted prior to calling them.
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.
Pacific Northwest Gathering VIIhttp://themeyers.org/HomeRoast/">http://home.comcast.net/~mckona/PNWGVII.htmSweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
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2) From: Eric Faust
This past weekend I attend the USBC Head Judging Corp. At the workshop they
had a three group Aurelia that was set for competition standards. They also
had representatives from Simonelli to explain to everyone how the machine
worked. They are making specific changes to make sure that it is suitable
for competition. The machine is actually quite amazing. It is a heat
exchanger machine with a very small copper boiler directly above the group
head that keeps the temperature very stable throughout the brew. This means
that you do not need to flush the group head for very long. Only to clean it
not to heat it back up to the proper temperature. The machine also shoots
water into the dispersion screen at a 30 degree angle so the water is
spinning when it hits the coffee puck rather than coming straight down.
Their research shows that this gets a more even extraction as compared to
other machines that over extract the top of the puck and under extract the
bottom of the puck. The steam wand is also very approachable. It does not
feel as powerful as a Marzocco or Synesso, but it has four holes and they
have enough power to make very nice micro froth. Stephen Morrissey showed up
and was able to pour some amazing latte art from the first steam. I am not
nearly at that level, but was able to do the same on my first steam. I took
many pictures of the machine and will attempt to post them at some point.
Overall I think it is a great machine. I still love the Marzocco and work
mainly on a Synesso, but like the idea of Baristas needing to be versatile.
Eric
On Wed, Sep 17, 2008 at 7:58 PM, miKe mcKoffee  wrote:
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Eric Faust (651) 357-6272 16420 7th St Ln South Lakeland, MN 55043
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3) From: Scott Miller
Yea, the important thing to remember with this machine is that since the
water shoots down at a 30 degree angle, once the dispersion screen is off
... DO NOT engage the machine.... now, when the clown who's cleaning the
machine is standing in front and not paying attention...
I've taken a couple baths courtesy of the Aurelia...
cheers,
Scott
On Thu, Sep 25, 2008 at 11:12 AM, Eric Faust  wrote:
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4) From: raymanowen
"This past weekend I attend the USBC Head Judging Corp.
At the workshop they had a three group Aurelia that was set for competition
standards."
[Would I be inclined to consume an  brewed to competition
standards?] If not, what's the point?
"They also had representatives from Simonelli to explain the machine to
everyone."
[Ford, Caterpillar and Boeing make machines that people need training to
operate.]
"They are making specific changes to make sure that it is suitable for
competition."
[What mods are necessary to race a $2000 coffee pot- something intrinsically
lacking?]
"The machine is actually quite amazing. It is a heat exchanger machine with
a very small copper boiler directly above the group head that keeps the
temperature very stable throughout the brew."
[I was under the impression that's how the machines are  to
function]
"This means that you do not need to flush the group head for very long. Only
to clean it
not to heat it back up to the proper temperature." [The Change from barista
to Janitorial Service-
Very little time is spent teaching the proper cleaning of a Ford, CAT or
707. Don't they know you should always leave a coffee pot Seasoned?]
"The machine also shoots water into the dispersion screen at a 30 degree
angle so the water is
spinning when it hits the coffee puck rather than coming straight down."
[So, what?]
In Science Class, they used to teach principles like the tendency of matter
or molecules of water to flow away from areas of high energy: voltage,
temperature or pressure- to areas of lower energy: V, T or P.
The path of least resistance is Normal or perpendicular to the surface, no
matter what the angle of incidence. The coffee grounds are packed, not a
swirling cyclone like the Poppery popcorn poppers.
If the temperature and pressure were not on a path of maximum rate of
decrease, the flow would be on some other path. If there were no decrease,
there would be no flow. The angle of incidence can have no effect on the
flow through the packed coffee.
"Their research* shows that this gets a more even extraction as compared to
other machines that over extract the top of the puck and under extract the
bottom of the puck."
*But, how does it taste- Eau de Drag strip?
I know, I know- Simonelli wouldn't understand it either. They're off my
list. The Hole in the wall- Huxley or Orwell? I could use it about now. The
10 nip of gin- they should stick to coffee.
Cheers, Mabuhay -RayO, aka Opa!
On Thu, Sep 25, 2008 at 9:12 AM, Eric Faust  wrote:
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"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
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5) From: Bryan Wray
I always have trouble understanding if your posts are positive or negative =
towards a company/person/machine/idea, but if I am reading this one correct=
ly you're implying most of their promotion is unjustified.  If I am confuse=
d by your response (well I know I am) and am taking it totally wrong then d=
isregard.
As insightful as your response is, there's actually a lot of truth to most =
of the things said and promoted on this machine and until you fool around o=
n one for a while it does all just sound like a lot of BS, but you start le=
arning after a while that it is justified.  Hook up a Scace to a Fluke ther=
mometer on a typical HX machine and then do the same to a NS Aurellia and y=
ou'll start to see how much that tiny little boiler does.  Then again hook =
one up to a Synesso Cyncra and see what temperature stability is REALLY lik=
e.
The flushing aspect (or lack of a need to) is awesome.  As far as I was pre=
viously understanding, the flush is actually to *cool* the group, not heat =
it back up, not sure who was implying that it needed to heat up, whether it=
 the OP or the salesman/rep, but either way, it's to cool it, at least on e=
very machine I've run.  Maybe I'm wrong?  Regardless, by not having to run =
long flushes you don't have to make sure your flushes are all exactly the s=
ame amount of time, same volume and don't have to figure out what temperatu=
re equals how long of a flush vs. how long the machine has been idle, etc, =
etc, blah blah blah.  It's super annoying to have to try to wrap your head =
around when you have 35 people in line that know the difference between a h=
igh temp shot, low temp shot, and correct temp shot.  Plus if your machine =
starts pumping water in the middle of a shot your HX is going to throw that=
 known flush equation right out the window.  Not having to worry
 about the flush?  Very cool.
Water at an angle?  Sounds like total BS, I'm with you on that.
-Bry
"It is my hope that people realize that coffee is more than just a caffeine=
 delivery service, it can be a culinary art"- Chris Owens of Cafe Grumpy in=
 NYC.
--- On Mon, 9/29/08, raymanowen  wrote:
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