I decided to make us Cafe' Americanos for after dinner. Chose to use some of
our last St. Helena. Set the Solis Maestro at 1 1/2 click below espresso
icon as I have been for previous espresso grinds. Poured in 1/2oz beans.
Pressed the button and heard a very strange not good sound. Fiddled with the
setting with it turned on, no change. I be near panic. Dumped the beans,
bunch still down in burrs. Turned it on, the burrs weren't turning! Popped
the top off and cleared the jam. Ran it empty. Reset for the same setting
and SLOWLY added the St Helena while running. Success! Sigh of relief!
Added 10oz 190f water to about 2.5oz double shot. (from "hot water on
demand", great unit...cold water filtered before entering unit.) Gave to my
better half. Made a second one, sipping it as I type. Most Excellent
Marvelous Stupendous Delicious Americano. Me thinks better than Vac or F.P.,
will have to do a side by side some day. I took a sip of my St Helena
espresso before adding the hot water, WAY intense. I'll make a St Helena
espresso later, but not tonight. Like if the 4# I ordered direct 12/29/01
every arrives... Oh, roasted City to Light Full City.
Lesson learned for the Solis Maestro. I knew that St Helena were dense hard
beans since they don't expand hardly at all during roast. Plus a measured
volume of St Helena weighs more than any other bean of about 4 dozen I've
roasted, hence denser. Had no previous problems grinding for Vac or F.P. but
Espresso grinding with the Maestro for these tough puppies is a totally
different ball game.
MM;-)
Home Roasting in Vancouver, WA USA
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