HomeRoast Digest


Topic: 7 or 14gr? >was Re: 6oz > was Re: +Wonderful 5oz doubles (4 msgs / 282 lines)
1) From: Mike McGinness
Now I'm really confused. (nothing new.) I thought research found a 5oz Cafe'
Crema to be a 14g double shot. Sounds like the Solis 5000 may think
differently! I'd a thunk the Solis 5000 would be programmed for a Suisse
Cafe' since it's Swiss made. Who knows for sure. I'll stick with the 5oz 14g
25sec concoction of whatever name I've been brewing with Miss Silvia. Works
and taste great for me. Stronger and smoother than coffee but not as strong
as traditional espresso. Seems like 7g with 5oz water is what is recommended
for "coffee"... and further, who cares! If it taste good, maybe even great,
drink it.
MM;-)
Home Roasting in Vancouver, WA USA
Dedicated to the Art & Science of coffee excellence - learning more and
knowing less each day.
From: "John - wandering Texas" 
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2) From: John - wandering Texas
OK Mike - I'm going to empty the puck bucket - do a 5 ounce and weigh the
result on the digital scale - then do the same for a single 2 ounce and a 9
ounce.  We might get it cornered.  I was agreeing with the 7g based on what
SCAA calls for - not anything scientific.   Man this is going to be a long
(but tasty) night :O)
I'll get back to the list when my hands stop shaking enough to type :))
John

3) From: MYR
Whatever tastes good to you is the right recipe!  Do what tastes great.
Just thought I'd mention and emphasize, that on the Solis 5000 digital, =
the middle "tick" mark is, ostensibly, a 7.0gram dose of dry coffee.  I =
have no idea what the mass of the coffee cake would be after brewing, =
but I wouldn't even try to measure any masses cuz of the diffences in =
moisture content of the dry vs. brewed coffee, as well as the loss of =
some solids into the brewed beverage.  
When I first bought the Solis machine, I did try to estimate the default =
dose to ground coffee packed in a filter basket, and it seemed to me the =
Solis's 7.0 gram was just about what I packed into a double filter =
basket.  It didn't matter anyway, cuz what the machine was brewing was =
so fantastic, I didn't care a stitch what the precise dose really was.
But, with your machine, the illustrious Silvia...brass boiler, metal =
fittings, basically, a commercial machine geared for home use...if I =
were you, I'd definitely stick w/ the 14 gram dose.  I think 7 grams =
might end up really bitter and overextracted (but, just in the interest =
of nerdy coffee fun, maybe you could grind extra extra coarse--finer =
than for French Press, but alot coarser than for espresso, by leaps and =
bounds--then try the 25 sec extraction, and maybe use a light FC roasted =
coffee).  I don't believe the Solis 5000 results, either the digital =
machine (mine) or the regular machine, translate well to a true espresso =
machine such as the Silvia.  A good espresso machine vs. a super auto =
differ significantly in their temperature retention, flow rates, and =
pressure at the group head.  
I think the key to making good cafe creme on the Silvia would be a =
combination of the grind, roast, and dose.  You'll have to experiment, =
but, maybe for starters, I'd first evaluate the recipe that results in a =
brew that YOU enjoy.  Draw off the entire brew into 3 different vessels, =
preferably a thick walled, clear glass mug.  I like a 1-cup Pyrex =
measuring cup.  The first 1/3 oughta look almost like espresso, but not =
nearly as dark, opaque, and rich.  The next should have the color =
of...maybe (I haven't done this test in a while, so don't hold me to =
these colors)...a caramel candy w/ whipped cream mixed in sporadically.  =
  The final 1/3 should have alot more clarity, but not colorless.  Taste =
each separately, esp the last 1/3.  If you detect alot of bitterness in =
the final 1/3, then either adjust the extraction time shorter, or adjust =
the grind finer, or add more coffee powder (which is not an option, so =
forget that).  As for tamping, maybe a very light tamp will do. You need =
to allow the grounds some room to expand, otherwise, alot of grit will =
get spit out into the cup.  Also, check the appearance of the spent =
grounds.  Are they porous, crumbly?  Are there any spots that are still =
dry?  
Bottom line is do whatever tastes good to you, and keep in mind that =
Solis 5000 and Silvia are really geared towards different beverages, and =
 I would bet have very different flow rates, pressure generated at the =
group head, and certainly different temperature retention profiles.  
Good luck, and happy brewing.

4) From: europachris
Well, I just had a cafe crema at the hotel this a.m. from the superauto.  There's no way it was brewed with 14g of coffee for the 6oz. I got.  Just this weekend I was pulling some cremas from my Silvia and a 14g/5 to 6 oz. cup was WAY stronger than what I just had.  This morning's coffee was very smooth and about as strong as a good vac pot coffee, but with a light layer of crema (a very light, creamy crema).
There's a nice sandwich shop on the other side of the town square that I believe has a regular espresso machine and the coffee is excellent.  I'll pick their brains when they make me a coffee.  I'm going to get to the bottom of this mystery once and for all!!!
Chris
"Mike McGinness"  wrote:
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