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Old 12-03-2009, 08:36 PM   #1
The Pol
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So I have been roasting coffee for a while, nearly a year. I love it, I really do enjoy having one FINE coffee drink per day.

A month ago I was in Little Cuba (Miami, FL) and had some killer espresso, so I began xploring this.

Have some tasty beans from SweetMarias, roasted to the beginning of the second crack.

Ground FINE, tamped quite firm.

Measured to 7g of grounds for a single shot.

I am on the verge of losing the mouse tail, but can only pull a 15 second shot before reaching 1.5 oz of espresso.

I am getting a very nice caramel crema, it lasts to the end of the cup

Is it a concern that the shot length is only 15 seconds?

 
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Old 12-03-2009, 08:43 PM   #2
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Is this a machine specific term?

I lurv me some Espresso only, I use the old school Italian percolator type maker.

http://www.amazon.com/Villaware-275-.../dp/B00004RFRU

If I pull a 15 second shot with this, I am drunk.

 
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Old 12-03-2009, 08:45 PM   #3
The Pol
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Quote:
Originally Posted by GilaMinumBeer View Post
Is this a machine specific term?

I lurv me some Espresso only, I use the old school Italian percolator type maker.

http://www.amazon.com/Villaware-275-.../dp/B00004RFRU

If I pull a 15 second shot with this, I am drunk.

Is what a machine specific term?

 
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Old 12-03-2009, 08:53 PM   #4
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Quote:
Originally Posted by The Pol View Post
I am on the verge of losing the mouse tail, but can only pull a 15 second shot before reaching 1.5 oz of espresso.

I am getting a very nice caramel crema, it lasts to the end of the cup

Is it a concern that the shot length is only 15 seconds?
Any of the above. Like I said I ahve always done it old school so, if these are terms specific to the steam machines I can't offer anything other than I am an Espresso lover and use the percolator type maker.

 
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Old 12-03-2009, 08:58 PM   #5
The Pol
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Quote:
Originally Posted by GilaMinumBeer View Post
Any of the above. Like I said I ahve always done it old school so, if these are terms specific to the steam machines I can't offer anything other than I am an Espresso lover and use the percolator type maker.
These are specific... I have a pump machine (15 bar), they wont apply to the percolators.

I am wondering about under extraction due to the short shot length.

I mean, it tastes great... nice crema... just curious

You use sweet marias? Roast them at home?

 
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Old 12-03-2009, 09:01 PM   #6
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Quote:
Originally Posted by The Pol View Post
You use sweet marias? Roast them at home?
Nah. I get comped pre-roasted beans from a local hot house. Pops used to work in coffee line automation prgramming machines in binary. The guy was a friend he helped set-up some small scale machines.

It's prolly just the crap he sweeps up from the floor but, it's tasty.

 
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Old 12-03-2009, 09:13 PM   #7
The Pol
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There is a roaster near here, but I am in the process of playing with roasts and bean varieties.

Just curious.

I have read that they recommend a 25 second shot for "proper" extraction of the bean flavor.

They also say though to have a nice fine constant flow to the cup, not a broken/dripping stream.

Problem is, I am grinding as fine as I can, tamping very firmly, just barely getting a constant flow to the cup, and it only takes 15 seconds to pull a 1.5 oz shot of espresso.

Probably NOT a problem, just looking for more information about how others are doing it.

I HAVE gotten into the practice of doing a "dry" run before I brew. Basically running a brewing cycle with no coffee in the filter so that I can pre-heat the filter, cup... everything. Seems to have improved the formation of the crema.

 
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Old 12-03-2009, 09:16 PM   #8
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Gila I use a similar contraption--they make great brew, delicious. Better than I've had from some expensive, complicated machines--better crema sometimes, too. (Mine is stainless rather than the old school aluminum.)

They're not technically percolators, though. They're moka pots. A percolator actually boils the water in with the grounds--and then the coffee in with the grounds until it turns dark enough. That causes the loss of a lot of the aroma of the beans. And, really, pretty nasty flat coffee. Yuck.

These moka pots force water through the grounds up into the chamber on top by utilizing the compression of steam in the lower chamber. It takes a fine grind, but not usually so fine as commercial espresso machines, and you need to (ideally) turn the heat off before you hear the gurgle to prevent boiling and the loss of aroma.

Percolated coffee is pretty nasty, unless you're camping out at a brewfest somewhere...
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Old 12-03-2009, 10:32 PM   #9
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I have a little cheap machine that does 15 PSI my draw lasts about 15 seconds as well, it's good so I am happy with it, so I say RDWHAHRES
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Old 12-03-2009, 10:37 PM   #10
The Pol
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Quote:
Originally Posted by Saccharomyces View Post
I have a little cheap machine that does 15 PSI my draw lasts about 15 seconds as well, it's good so I am happy with it, so I say RDWHAHRES
Cool cool... my machine is not fancy, but is has excellent reviews and will probably lead me to buy something cooler later.

I am glad to hear that you are getting a 15 second pull too, I dont how the hell you could get a 25 second pull for a 1.5oz cup!

It is good... so I am not complaining... just sayin.

You get your stuff from SM?

 
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