HomeRoast Digest


Topic: Ssylvia pull time (2 msgs / 42 lines)
1) From: Michael Guterman
Thanks to everyone who contibuted ideas on how to lengthen my shot time. 
 I tried tamping north south, etc, tried layers, tried lighter.  There 
are still several mysteries to me.  The coffee, by the way, is from Cafe 
Maison and is supposed to be espresso ground.  (It sure seems finely 
ground.)  Many people suggested that they fill the basket, tap and level 
the top.  If I do that, there is no way I can compact the coffee enough 
to put the portafilter back on Sylvia.  I am using an Illy 7 gram spoon, 
and even with two level spoons I have a clear impression of the screw 
from the brewing head assembly in the puck.  I am buying a Mini Mazer in 
a couple of weeks, and we will see what happens then.  
I am fascinated by the profiling and other roast ideas.  Here I thought 
I was very advanced with my Hearthware Precision.  Why doesn't anyone 
offer a good, versatile home roaster?  There certainly seem to be enough 
of us out there.  Modifying and drums and all is very exciting, but if I 
touch a tool I suffer almost immediate blood loss, and the thought of 
fooling with electricity is absolutely terrifying.
Mike M, if you develop your computer controlled unit and can do it for 
the numbers you think, sign me up.  It would be a hardship, especially 
now when it is 20 degrees, here; but I would be willing to go to the 
island to get one!!
Michael Guterman
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

2) From: Mark Neuhausen
My experience with coffee I bought in the store and ground to the finer of
the two espresso settings is that it was no where fine enough to give me
adequate pull times on my Starbucks Barista.  And since tamping and other
things did not yield pull times that are long enough for you, the only
variable left is the grind of the coffee being too coarse.
-Mark
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast


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