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I recently bought a Solis SL90 and am trying different espresso types.
What is the correct way to make "less strong" espresso:
1. brew espresso normally and then add water from the steaming wand, or,
2. let more water brew through the coffee.
Also, I know "strong" isn't the right word for the taste characteristic
I'm talking about, what is the right word?
Thanks,
Les 

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I have made an ³Americano² by putting the hot water 1/3 filling a 6 oz cup
and THEN adding the espresso.
Mds
 On 4/26/03 5:47 PM, "Les Gayne"  wrote:
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at is
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¹m
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From: "Les Gayne" 
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Yes, called an Americano. 4-6oz total volume including hot water and single
shot depending on preference. Mine norm for Americaon is 18-20gr 25sec
double shot 10oz total.
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Maybe like done for Cafe' Crema (3-6oz single shot pulled under 30sec.) Main
thing is keep max pull time around 25sec. Adjust grind & tamp for greater
flow. Also, long pull may end with too great water temp drop, not good. I'm
not sure of the SL90's ability to pull a Cafe' Crema. Miss Silvia's absolute
max is 5oz pull before temp goes too low, IMO of course....
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Then again maybe it is, don't rightly know for sure. Espresso could or is
considered strong or intense coffee brewing method.
MM;-)
FFRmR - RBB - RG - MSB too!
PNW HomeRoast List Gathering Info' URLhttp://home.attbi.com/~mdmint/coffee/pnwhrg.htm

There are several variables you can use to alter the strength of your 
espresso.  However, be forwarned, it won't be "true" espresso then, but if 
you like it, that is what counts.
You can increase the grind size a little, this will allow water to flow 
faster through the ground coffee in the filter basket.  You can get a 
filter basket with larger holes, they actually have differently sized 
holes.  You can use less coffee or a longer extraction time.  Both of those 
last two will potentially result in over extraction and bitterness, so be 
careful.
I use 14 grams ground quite finely with no tamp on a 2 setting on the 
sl90.  Well, I used to, now I use the 0 setting and stop the pumping when 
the sound of the coffee hitting the cup no longer has crema in it.
Oh, that's one more thing you can do, either tamp lightly or do not tamp at 
all, this will also hasten the rate of extraction and lighten the flavor 
profile.  Since doing this with very finely ground espresso will result in 
a regular strength shot, you will end up having to vary the size and tamp 
in order to find a good taste point for yourself.
Dan

Americano is a noble drink.  Since I don't want to contemplate multiple
machines and grinders (Isomac Venus and Mazzer Mini--set to espresso grind),
I do only espresso.  But sometimes I want a drink rather than a sip.  Years
ago, I learned from a booze aficionado how to drink my scotch and Jack.
Neat, a splash of water to open the flavor.  I find the same applies to
espresso, though significantly more water.  My preferred ratio is 1:2 for
about an 8 0z cup. Usually, in the a.m., I pull a shot of espresso which I
consume standing at the machine while I fix my cup to take to the table.
Just writing about it (at 8:15pm) makes me want to hit the sack so I can
meet the day tomorrow.
Martin

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Hey Les,
Welcome from another Les!  What you want to make is an Americano.  I =
know I will get rebuffed, as I am not as precise as others as I tell you =
my method.  I have a special cup that holds about twice as much as a =
double shot.  What I do is pull a double shot and then fill the cup with =
the hot water from the steam wand.  So I am going with a 50/50 =
Americano.  This is my favorite way to drink all coffees.
Les
Roasting and turning tampers in S. Oregon