HomeRoast Digest


Topic: 6oz in 20 sec >was Re: Re: +Wonderful 5oz doubles (7 msgs / 162 lines)
1) From: Mike McGinness
From: "Chris Beck" 
<Snip>
surmise the pump just doesn't have the pressure vs. flow characteristics
needed.  If I use a same grind level, I get less coffee from the Silvia.  I
get a 6oz. water debit in 20 seconds, with no coffee.  But, add a little
back pressure to the pump, and the flow rate goes down quickly.  I also
don't have the temp stability to pull that much water.  On the pro machine,
that cup of coffee was HOT.
Fascinating (and probably frustrating.) I just tested my Silvia again,
drawing 6oz water through portafilter with empty double basket in 15sec. Did
it again immediately, same 15sec. Ground 14g at the same second dot to the
right of the espresso icon Solis Maestro, medium tamp, 22sec to pull crema
at 6oz mark. Same as my previous technique. Turned on the steam switch and
immediately began the pull. Mine comes out sipping hot... (preheated
portafilter and cup of course.)
I wonder if this is similar to the problems others had (have) with the
Caffe' Rosto long roast times or not being able to achieve dark roasts,
problems which I haven't had in a years use. A possible lower voltage issue?
Lower voltage could account for slower pumping and slower heating... Now
that would suck... Guess I've been lucky to have good power.
MM;-)
Home Roasting in Vancouver, WA USA
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2) From: europachris
I'm not saying the taste was bad with Silvia, but it didn't have the same characteristics as the shot I pulled on the commercial machine.  That little pump in Silvia isn't going to move as much water as a 1/3 horsepower Procon pump.  Ditto for the 12 oz. boiler - ain't gonna have the same stability as a 3 gallon boiler.
Chris
"Mike McGinness"  wrote:
<Snip>
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3) From: John - wandering Texas
Chris,
    Not to mention all of the counter space that would use up!  Talk about
diplomacy and brinkmanship!!  It took me weeks to convince Carolyn that the
Solis wouldn't crowd the counter .
John - Thinking it would be nice to have the Super Pro though :O)

4) From: Mike McGinness
Hi Chris,
I'm not saying you're saying the taste was bad... I'm seriously wondering
why my Silvia pulls 6oz water in 15sec and yours takes 20sec... that's a
huge difference. Voltage, age of units, maybe different pump in newer unit,
maybe "tired" pump, water density, elevation, phase of the Moon ???!!!
Sounds like mine may maintain temp better too...
MM;-)

5) From: europachris
"Mike McGinness"  wrote:
<Snip>
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6) From: europachris
OOOOPS. Too fast on the send key...
Don't wonder about the water difference.  My measurement was not exact and I'm recalling the specifics from memory.  I could be wrong.  All I'm saying is a commercial machine has a lot more capacity to pump and heat water than our little Silvias.  A cafe crema is seriously testing the capacity of a Silvia to do both.  But, I'm going to keep at it as I think I just need the right beans and roast.  Tom's Monkey Blend makes a lousy cafe crema.  Ditto for the City roast Panamanian I tried.  I think Mexican or other Centrals are the key.
Chris
"Mike McGinness"  wrote:
<Snip>
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7) From: cationic
At 3/1/2002 10:56 AM, MM wrote:
<Snip>
Mike,
Did you have a chance to collect the last 2 oz of your shot separately from 
the first four so you could compare their taste?
I am very interested in seeing if you get any of the bitterness other 
people talk about.
Of the two people on this list who tried that recently, one reported that 
the last ounce was "weak but not bitter", the other said the last 3 ounces 
were clear, and the cup was "bitter and weak bodied".
I wonder if your technique gives different results.
Thanks!
Rafael
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