HomeRoast Digest


Topic: 50% crema shots! (40 lines)
1) From: Mike McGinness
We recently acquired a set of crystal demitasse cups and saucers. (Don't
panic, eBay, $40 something with shipping for a set a six.) They're 3.5oz to
the rim. Thought to use them for "company" espressos. This evening Joel
stopped by after work to pickup the Braun grinder & SW filter. Of course I
made him a shot, he opted for espresso rather than Cafe' Crema this time so
used one of our two SS 3oz that sit on top of Silvia. (for double shot of
course.) I then decided to split a Cafe' Crema with Debi and since our other
SS 3oz was in use took down a couple of the new crystals for their first
use. My plan was to split a Crema. Fill 'em up as it were. Ground 14g,
tamped, started the pull and realized I hadn't reset the Maestro, still set
for full bore espresso! As I watched the pull, and the crema flow, I was
simply amazed. I stopped the pull around 25sec, wasn't using the stopwatch
function on my watch this time, both crystal cups about half full, around
1.5oz each. Well over half of it crema! Beautiful sight to behold only
topped by the creamy smooth Uganda Bugisu crema. (makes a nice, smooth
single origin espresso, IMO.) Sometimes mistakes are meant to happen...
We're really loving the Cafe' Cremas but a good espresso is way way way good
now and then!
I can't believe it took us this long to get a decent espresso machine. If I
had only known.... I remember one coffeegeek consumer review I read
researching our Miss Silvia purchase stating "it makes espresso almost as
good as a professional barista." I beg to differ, few shots I've had at
"professional baristas" match what I'm making now. Not all my shots of
course, some are definitely better than others. But that last one, I shocked
myself. I'm almost afraid to make any more for fear of disappointment.
And now to bed, but 30 minutes since the wonderful shot... soon dreaming of
more to come. (Heck, I'm daydreaming now!)
MM;-)
Home Roasting in Vancouver, WA USA
Dedicated to the Art & Science of coffee excellence - learning more and
knowing less each day.
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