I like to drink both espresso and cappuccino.
Recently I have been playing around with dosing in my silvia - using a rocky grinder (ranging from 12g to 16g in the standard silvia basket). I have been splitting each shot so I have an espresso - which i drink while waiting for the boiler to get to steaming temperature and a cappuccino.
I have noticed two trends emerging.
1. I find a flat dose (overfilling the basket leveling off and then tapping the grinds down) - around 14g - is my least favourite dose. It seems no matter what I do there is more initial bitterness to the cup and is quite bright in a milk based drink.
2. A short dose 12-13g is slightly more acidic and seems to lack body (as compared to higher doses) in its espresso form but with milk the acidity is negated - from the sweetness of the milk I presume - and it appears to bring more body to the drink. :-?
3. A longer dose 15-16g seems to have less initial acidity and more body in espresso but a slightly (not bad) bitter aftertaste (back of the tongue) but this does not carry through to a milk based drink - tastes fairly flat. :-?
What I was wondering is if anyone could suggest why even though a larger dose has more body black it has less in milk and vice-a-versa for a low dose?
All of this was done with fresh beans - roasted 24 hours before they were bought and have been resting for a couple of days since then - from cafe pronto. When served in the cafe as an espresso it is quite bright and acidic (not bad).
Martial Monkey
Recently I have been playing around with dosing in my silvia - using a rocky grinder (ranging from 12g to 16g in the standard silvia basket). I have been splitting each shot so I have an espresso - which i drink while waiting for the boiler to get to steaming temperature and a cappuccino.
I have noticed two trends emerging.
1. I find a flat dose (overfilling the basket leveling off and then tapping the grinds down) - around 14g - is my least favourite dose. It seems no matter what I do there is more initial bitterness to the cup and is quite bright in a milk based drink.
2. A short dose 12-13g is slightly more acidic and seems to lack body (as compared to higher doses) in its espresso form but with milk the acidity is negated - from the sweetness of the milk I presume - and it appears to bring more body to the drink. :-?
3. A longer dose 15-16g seems to have less initial acidity and more body in espresso but a slightly (not bad) bitter aftertaste (back of the tongue) but this does not carry through to a milk based drink - tastes fairly flat. :-?
What I was wondering is if anyone could suggest why even though a larger dose has more body black it has less in milk and vice-a-versa for a low dose?
All of this was done with fresh beans - roasted 24 hours before they were bought and have been resting for a couple of days since then - from cafe pronto. When served in the cafe as an espresso it is quite bright and acidic (not bad).
Martial Monkey
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