HomeRoast Digest


Topic: Saturday evenings were made for shots like this! (4 msgs / 133 lines)
1) From: raymanowen
Couple of Fresh Roast 51g batches of Ethiopian Harar Green Stripe at C+,
plus one 51g batch of Sumatra Mandheling FC+. Blend is now aged three days.
Earlier shot was a filter basket load of beans, flash frozen, ground to 21,
vibe/ float/ compacted the basket pile of grounds into basket. Light tamp to
smooth, level. Surf to middle of heat cycle with 100░ F water in reservoi=
r.
Temperature recovered in 24 sec of a 26 sec brew.
Pure crema emulsion out of spouts, Heavy earthy, light chocolate, slight
woody, hint of sweet cloves. Not impressed.
Just finished a second shot. Almost in orbit, flavor-wise. Longer freeze, 20
grind. Same set up, 25 sec brew. Semi sweet chocolate, I'd believe how sweet
it is if there were honey in the cup, but none added. Cloves and some kind
of fruity- Wow!
Great- have to try a Moka pot now. 21g of the same blend, flash frozen,
grind = 49.5, vibro packed on Mazzer fork in filter funnel.
Lower tank fill to center of relief valve keeps water below filter grid in
funnel, otherwise, higher fill puts the bottom layer of coffee grounds in
the water. Grounds would just soak up water- eschew the Osmosis brew.
3m:26s brew, start time when bottom of upper tank gets hot from rising
coffee. This Moka pot hits the same (almost) bases loaded Homer. Love that
Moka pot.
Cheers, Mabuhay -RayO, aka Opa!
Egad, this blend tastes great, espresso or Moka pot!
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2) From: Joseph Robertson
Ray,
nice description/evaluation. Help me with the difference between 1st and
2nd. shot/pulls.  It looks like the longer freeze is the only difference? Am
I missing anything on this blend test? Nice work.
JoeR
On Sat, Nov 1, 2008 at 8:29 PM,  wrote:
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-- =
Ambassador for Specialty Coffee and palate reform.
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3) From: raymanowen
The difference was the grind, I think.
For the two brews, I split out two equal samples of the beans by filling the
pf basket with beans and ZipLoc bagged them. Press flat, seal, into freezer
at same time.
As I said, the first shot was ground at 21 setting which = 0.0127" burr
separation. Number Two was far better, maybe because the beans were in the
deep freeze for about an hour rather than 5 minutes, but I ground at 20 =
0.0121", or about 5% smaller size.
Size difference seems slight, I've always noted an improvement or detriment
in the shot with small grind changes when it's already in the ballpark. Same
goes for all brewing styles.
Just had another Cosmic shot, for a Monday evening shot. Jackpot again. Easy
to change grind steps by 0.5. Maybe do some more adjusting if I had started
out with Ten lbs of the Green Stripe instead of just 5lbs. I think I can get
repeatable grinds by interpolating to 0.01 of a major step.
Effectively, that means there are useful settings between 200 and 500, or
300 repeatable grind settings
The Capresso Luxe Schei▀meister has adequate pressure, and the reservoir
temperature of 100░ F to 105░ F doesn't seem to bother the pump at all.=
 It
makes the thermoblock heater look like Popeye since it doesn't have to heat
59░ F filtered water to brew temperature. Starting at 100░ F makes the
heater more powerful by an instant 40░. That's a helluva boost.
Cheers, Mabuhay and Magandang Gabi -RayO, aka Opa!
On Sat, Nov 1, 2008 at 9:29 PM,  wrote:
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-- =
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976
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4) From: miKe mcKoffee
The grind may or may not be primary reason for striking shot differences. IF
shots had been pulled on temp stable machine enabling repeatable shot temp
within at least 1F then some preliminary conclusions might be drawn. With a
leaky thermoblock Capresso... =
miKe mcKoffee
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