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Thread: Shot Volume Question

  1. #1
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    Shot Volume Question

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    I know this may have been asked before, but perhaps not this way. *

    I have a Rancillio Silvia, for a double basket (assuming I have the 30 lb. tamp and polish making the level right to the line on the basket), and a 25-30 second shot, the volume should be ideally around 60 ML. *That uses about a 5 setting on my Rocky.

    Is that measured for the top of the crema?

    Here is why I ask: *I have been doing my level best to get the red color in my shots and yesterday I watched this video:

    http://www.espressocompany.com.au/how-to.htm

    I have been grinding about 8 on the Rocky and pulling nearly consistent 26-28 second shots for 88 ML and getting a lot of blonding - as the video guys puts it. *I will say that the crema was much redder and the coffee less bitter for the shot I pulled this morning for a 60 ML volume. *It just seems like a lot of coffee for so tiny a shot.

    Comments?

  2. #2
    A_M
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    Re: Shot Volume Question

    Quote Originally Posted by 464540594148475D1E1E290 link=1238154175/0#0 date=1238154175
    for a double basket and a 25-30 second shot, the volume should be ideally around 60 ML.
    YES

    Quote Originally Posted by 464540594148475D1E1E290 link=1238154175/0#0 date=1238154175
    Is that measured for the top of the crema?
    In effect YES.. It is only an indicator and depends on the quality of the crema..

    Quote Originally Posted by 464540594148475D1E1E290 link=1238154175/0#0 date=1238154175
    I will say that the crema was much redder and the coffee less bitter for the shot I pulled this morning for a 60 ML volume.
    I would expect so...


    *It just seems like a lot of coffee for so tiny a shot.
    Not at all... I always pull short so for my system approx 18 - 20g coffee and stop at about 50ml. Sweet as ;D

    Unless I screw up my roast :-[


  3. #3
    Senior Member Koffee_Kosmo's Avatar
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    Re: Shot Volume Question

    AMs answer just about covers it

    Quote Originally Posted by 3330352C343D32286B6B5C0 link=1238154175/0#0 date=1238154175
    Is that measured for the top of the crema?
    Yes
    If you let the coffee rest the crema will dissipate and return to liquid form
    Just like beer ::)

    KK

  4. #4
    Senior Member GregWormald's Avatar
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    Re: Shot Volume Question

    The coffee flavours are more soluble than the caffeine molecules and hence the flavour concentration wanes while the caffeine remains at full flow. Caffeine is very bitter, and so you can balance your shots by stopping the flow once you have the bitterness you want.

    I suspect this is why so many people prefer over-dosing and short pulls, right up to ristretto range (me! for instance). This enhances flavour and sweetness and limits bitterness.

    It might also explain why many US drinkers have huge amounts of milk in their coffees. They often recommend longer pulls--up to 90 ml for a single, and are using the milk to cut the bitterness.

    Basically, you experiment to get the flavour profile you want.

    Greg

  5. #5
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    Re: Shot Volume Question

    I really appreciate the help folks. Good site here!



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