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 Do you Yahoo!? Yahoo! Mail Plus - Powerful. Affordable. Sign up now.http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://mailplus.yahoo.comhomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
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: <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
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.... scot <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
Mike: 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. -Greg At 12:34 PM 1/14/2003 -0500, you wrote: <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
Greg, Just roasted some Mexican Oaxaca Pluma, and some Ethiopiam Ghimbi decaf, we'll see what happens tomorrow.
Mike, 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: <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
Jim, 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