I have a Silvia and I can make great espresso with it. By following a few simple rules and learning how to really work the machine the "brewhead temperature" problem which is only one small factor in good espresso can be minimized. The first one is to make sure the portafiller is always on the machine with the old puck from your last coffee. A cold empty portafiller will neutralize any good effect created by a hot and stable brewhead temperature. The machine should be adequately heated before the shot is pulled. The coffee pack must be tight and the grind must be done with a high quality grinder. Most people find that the grinder ultimately makes more difference than the espresso machine. Coffee must be fresh. You must use exactly the right amount of coffee. Varying the amount of coffee by more than a few grams can lead to bad results because the portafiller will be under or over filled. You can't pull a good single shot because the puck will be too thin. Always pull a double for good results. Also the boiler must be full before you pull the shot. You insure this by running water through the brewhead until the light comes on and then wait a few minutes until the light goes off before you pull the shot. Do I make better espresso than anyone in town? You bet, because whenever I go out I see elementary mistakes made by people on 5000 dollar machines that invariably produces bad results. Would I be able to make excellent espresso on a Salvatore or a Livia? Probably, because I know how to pull a shot. However, for the price I paid for the Slivia I doubt if the espresso would be three times better.....Just my thoughts. Isabel homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
On Sun, 9 Sep 2001 00:36:46 EDT, Isabel1130 wrote: <Snip> Eeewww. I haven't heard that one. I agree on keeping the PF in place, but I'm not so hot on the idea of an old puck cooking away, leaving traces of its overcooked bitterness. Not to mention that when I have forgotten about the puck, it becomes a real bitch to clean the screen off. Me, I dump the puck right after the shot and give it a second blast to clean any residue off of the screen. Then, the PF goes right back into the head to keep warm. -- Michael DeZelar Elk River, Minnesota, USA O- homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
I agree, I've not heard of keeping the spent coffee in the porta filter. If I'm pulling several shots in succession I'll leave the grounds in the porta filter for a few minutes sometimes. Normally there's an empty clean porta filter on the brewhead at all times. On Monday 10 September 2001 03:33, Mike wrote: <Snip> -- Richard KG6DOH / WPQS322 gpg key available - send mail to pgp homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Actually this piece of advice came right out of David Schomer's book. I think this tecnique was intended for a commercial operation where the pucks are in and out frequently. How often do you go into an espresso shop and see the portafiller lying on the bottom grate of the machine rather than attached to the brewhead? However I agree with you on the stale coffee oils problem which is why I frequently tap the old puck out and then rinse the portafiller under my instant hot water tap on my sink. Keeps the heat and gets rid of the gunk. Isabel homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
no the mold adds character, just like cheese. ;) Bob C. rcantor |
On Mon, 10 Sep 2001 11:34:40 EDT, Isabel1130 wrote: <Snip> Haven't read it, but in a commercial setting, I could see where it would be practical. <Snip> Too often! Thankfully, I don't go to them all that often anymore. I just brew my own. Only when I don't have time to roast, which is rare, do I visit a coffee shop these days. -- Michael DeZelar Elk River, Minnesota, USA O- homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
On Mon, 10 September 2001, Mike DeZelar wrote:
Dear Whoever,
Please remove my name from your "list" - I get too many notes from people, such as yourself, of espresso &/or coffee news. Thank you. Matt Stitzel, 5580 S. Firethorn Pl., Boise, ID
<Snip>
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