HomeRoast Digest

Topic: Now have Sylvia (7 msgs / 123 lines)
1) From: Mike Tenold
Delivered last weekend.  Maybe its the coffee, but the
espresso is bitter with no crema.  Rocky zeros at -2
and have tried from 4 to 10 on the dial.  Shots pull
far too fast.  Two  2 1/2 Oz. shot glass almost run
over in 20 seconds.  Tamping correctly, I think.  As
far as the coffee-( I'm such a sinner) have been using
brand X (ccmcoffee) from another supplier, because
there's is so cheap. "Kona" roasted medium, in this
case.  A shipment from SM arrived yesterday, though. 
5# Mexican Oxcaca Pluma, 5# Guatamalan Coban Tanchi &
5# Ethiopian Ghimbi MC decaf.  
How about some suggestions from you Sylvia users on
technique and coffee varieties?  I'v never roasted
espresso blends.
Mike in Milledgeville, GA
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2) From: Ben Treichel
Why don't you put your bathroom scale on the kitchen counter and tamp on 
the scale. You might be surprised at your tamping force.
Mike Tenold wrote:
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3) From: s.kight
I also have a silvia and rocky combo.  For roasting, about 10-15 seconds into a
rolling second crack seems to be where I like most stuff, some being sooner some
later, but 10-15 is pretty safe.
As far as the speed of the draw... I have no issues whatsoever getting a proper
grind to produce the 25second draw.  If 4 wasnt fine enough, go down another
one.  Mine zeros at about -1 and I use 4 or 5 on the dial to get a good grind. 
It does depend on the freshness and type of bean.  My donkey blend was good for
25sec at 4, where the monkey blend is getting me about 1oz in 25sec.  After a
week 4 will get me 2.2oz in 25 seconds....
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4) From: Greg Scace
I'm guessing that the commercial coffee that you bought is stale.  I used 
to have this trouble when I tried to use charbux  in my Silvia.  Your 
homeroasted should cure this problem.
At 12:34 PM 1/14/2003 -0500, you wrote:
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5) From: Mike Tenold
Just roasted some Mexican Oaxaca Pluma, and some Ethiopiam Ghimbi decaf,
we'll see what happens tomorrow.

6) From: Jim Gundlach
     Spread a few grains of ground coffee on a piece of paper.  If they 
look larger than about 1/4 the size of a grain of salt, you have too 
coarse a grind and the -2 may not be zero on the Rocky.  If you want to 
send me a sample of your ground coffee, I can screen it to see if it as 
fine as what I get out of my Rocky for espresso.
Jim Gundlach
roasting over pecan wood fires
in La Place, Alabama
On Tuesday, January 14, 2003, at 05:23 AM, Mike Tenold wrote:
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7) From: Mike Tenold
Thanks for the suggestion.  With Mexican Oaxaca Pluma that I roasted this
afternoon I ground just enough to compare to a few grains of salt, as you
suggested.  At 2 on the scale some of the grains were indeed about 1/4 the
size of a grain of salt, although that wasn't exactly uniform.  Some were
indeed larger.  I'm pretty sure that -2 was zero point based on the sound
when it was empty.  It was just starting to sound as if the burrs were just
touching and didn't want to go further.  The coffee I was trying to use was
crap, four days after roasting it smelled like Maxwell House.  I know that I
am a neophyte, but hopefully that was a large part of my problem.  I will
know soon enough.  I would like to take you up on your offer, though.
Mike in Milledgeville

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