Miss Silvia just pulled a 4.5-5oz shot (Daugherty's Hokukano Estate Kona
roasted FC/Vienna 15hrs rest). 1/2oz Maestro fine ground (set the click to
the first dot to the left of the espresso icon handle) in double basket with
light-firm tamp (about 20lb, didn't use scale). 25sec to pull with Miss
Silvia. Wonderful. Not as intense as a regular double shot but with velvety
smooth delicious crema, sweet taste with wonderful body. Brewed directly
into 6oz pre-heated double wall SS "Cap" cup. Would this be a Lungo, Strong
Cafe' Crema or something else! (I like it what whatever it is...)
MM;-)
Home Roasting in Vancouver, WA USA
From: "Chris Beck" 
<Snip>
Holland is this 'Cafe Crema'.  In many cases, it's pulled from a regular
espresso machine and grinder setup.  I've not quite duplicated it at home on
my Silvia yet, but I believe it's about 7 gr. coffee (i.e. single basket) to
about 3 to 4 oz. of water.  Therefore a double would make 8 to 9 oz.  Grind
has to be quite a bit more coarse, the roast a bit lighter, and the brew
temp a bit higher to get a good cup.  When it's done properly, the resultant
cup is super smooth, tasty, and strong.  Almost a cross between moka pot and
vac pot brew (with a nice layer of crema on top).
<Snip>
It in no way resembles a lungo espresso or other over extracted dreck pulled
off an espresso machine by a poor operator.  This stuff is pure heaven, and
most good appliance stores in Holland carry super autos of several
varieties.
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That would be a strong Cafe Crema.  Try a click or two coarser, and run a good 6 oz. into a bit larger cup.  Time should remain 25 to 30 seconds.  Before you pull the shot, flip the steam switch and get the heater going a few seconds.  That will help keep the boiler temp up during the large water draw.  She'll do it fine.
Chris
"Mike McGinness"  wrote:
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