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!!
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