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  • #31
    I bought my Rossa just after Christmas last year. I was as enthusiastic as I could have been. I got varied results from exceptional to horrid. I got results that varied from great crema to none. I put it away.

    Then I saw a new video clip from the inventor. It showed him turning the handle at the start of the shot MUCH faster than I was doing. This was the missing ingredient as far as my Rossa inconsistency was concerned. With this device there is a definite window of opportunity as far as pressure goes. Do it right and the results are EXCEPTIONAL! Miss the boat with the pressure build up and the results can be awful. I have the model with the gauge and it is obvious when the boat has been missed....you turn and turn and can't build the pressure up if you leave it too late in the shot. Get it right and the pressure can be balanced, juggled, increased, reduced and increased/reduced etc. in a delicate and controllable fashion.

    I almost wanted to part with mine...but then I hit gold. I hit it 90% of the time now. This is rising over time. The Rossa is my weapon of choice when I return home after work. It is amazing to be able to profile each shot wherever I want it to go (90% of the time). I have made some amazing Godshots with this amazing device. (Count the "ämazings"!)

    It is probably not for everyone...but I am so thankful to the inventor (Thanks, Ross!) and to my apparent OCD tendencies which made me come back to it and give it another (winning) try.

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    • #32
      I'm just now after two months of daily use starting to see good results, I think the key being what Paolo has mentioned above as the "window of opportunity" and getting the bild up to extraction right. I'm using about 18-20gms and start by winding in 14 turns, I'll wind quite fast for the first 10 turns then taper it off over the next 4 turns and then a pause for pre infusion, 15-20 seconds, enough time for me to tip the hot water out of my shot glass and position it under the Rossa.

      My extraction wind starts the same, fast to begin with then slowing as pressure builds but still letting it build resistance agaisnt the wind. I'm still not seeing a lot of crema compared with Ross's demo videos but there is a good layer of it on the surface after finishing the shot, I've definately made a lot of progress though in the last two weeks and hope this will continue.

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      • #33
        Hi ShaunQ,
        Great that you are getting good results.

        I don't stop turning for pre-infusion. I count the lead-up to an increase in resistance of the winder as my pre-infusion. It is only after the gauge climbs to 3 bar or so that the first drops of coffee emerge. This is probably after 8-10 seconds of winding. As the handle gets harder to turn, I keep turning but slow the rotational speed. The needle on the gauge moves quickly to any pressure desired. Then I alter the rotational speed to achieve and maintain the pressure that I desire for the beans that I am using at the time. I get really velvety crema nearly all the time that I have hit the window of opportunity that I commented on in my last post.

        Another point to watch for with the Rossa is tamping. It is extremely vital that the bed of coffee is compressed extra-evenly. I use 20gm. Any channelling leads to both a bad build-up of pressure and a sub-standard shot. I actually comb through the bed of coffee with a skewer to remove any likelihood of air pockets. Then I tamp focusing on the circumference of the basket...in stages all the way around...then a firm tamp in the centre. My tamper is a bit smaller than the basket...not sure if it allows me to be able to tamp better or worse in the Rossa basket.

        I haven't used a Rossa without the gauge but would imagine that everything would be much more touch and go, not knowing what pressures are being attained at all.

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        • #34
          Put some tape over your gauge next time you pull a shot I struggled a bit in the first few weeks with the Rossa and settled on a pause for pre infusiion as I started to get better results, I'll have to try going back to a constant wind now I have a better idea of how the extraction works. I do pay attention to the tamping a lot and make sure the tamp is level with a bit of a polish to finish it, after tamping the top of the base of the standard tamper that came with the Rossa is slightly above the basket, is this similar to the amount you're using?

          I can work on tuning my grind in a bit more I think, happy for now working on feeling the progress of the Rossa but can see the benefits of having a gauge.

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          • #35
            Originally posted by ShaunQ View Post
            , after tamping the top of the base of the standard tamper that came with the Rossa is slightly above the basket, is this similar to the amount you're using?
            I had a look today. With a 20gm payload that was tamped, the standard tamper was level with the lip of the double basket when I sat it on the coffee bed.

            I made 3 doubles with the Rossa today. The first one didn't have much crema but was given favourable comment by my partner. The second was a very nice cup that had good crema and was better than anything that I have tried in a Central Coast cafe. The third was exceptional.

            It IS a learning curve with the Rossa. I usually get more consistent results than I did today....maybe tomorrow I will nail all 3 (or 4) afternoon cups.

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            • #36
              Hey Paolo thanks for the info really helps to know how others are using the Rossa in more precise ways than what I have read so far, mostly I'm tamping pretty firm and the level is the same or slightly more than what your describing, must get to Jaycar and get some digital scales.

              I made two shots today, first one I did a constant wind right the way through Usual small amount of crema but a beautiful tasting shot, the second shot I paused for infusion and kinda stuffed up the wind into extraction and the resulting shot was on the bitter side of things. Next few days I'm gonna really concentrate on a consistent tamp and extraction, another runs for some fresh beans will be needed!

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              • #37
                Hi all, Just returning from a few weeks riding around Victoria and NSW by motorcycle, keeping my caffeine addiction under control with my Portaspresso system.

                Still the best portable system I have found so far, by compromise between weight and size to quality of coffee.

                Moto Guzzi Milli GT as kitchen table, and coffee dispenser.



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                • #38
                  Looks good, I abandoned 2 wheels 45 years ago, but the campervan is a good substitute. I like the stainless cup under a Rossa - a good idea, I must investigate... I assume it is resting under the Rosco for the picture

                  Cheers
                  Petre

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                  • #39
                    Rossa rules!!

                    Hey Andy,

                    Kermit rules Eh?

                    I rode a bike round Australia as a teenager and haven't ridden since...
                    But I'm hearin the call!
                    Love the Goose... I've been down and sat on the Stelvio NTX several times.....
                    They've got a Californian too- one of only 10 in Oz! It's such a cool beast, but I'm a bit more off road inclined so I'm thinking the Husky Terra 650- when they get here in the new year!
                    Just love fine machinery! And the Rossa sure is fine machinery!

                    OG (Andrew)

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                    • #40
                      Originally posted by Ol_Grumpy View Post
                      Hey Andy,

                      Kermit rules Eh?

                      I rode a bike round Australia as a teenager and haven't ridden since...
                      But I'm hearin the call!
                      Love the Goose... I've been down and sat on the Stelvio NTX several times.....
                      They've got a Californian too- one of only 10 in Oz! It's such a cool beast, but I'm a bit more off road inclined so I'm thinking the Husky Terra 650- when they get here in the new year!
                      Just love fine machinery! And the Rossa sure is fine machinery!

                      OG (Andrew)
                      Was looking at a new Calli yesterday, at A1, but I prefer the old Cali 2 I have as part of my collection.
                      The Stalvio is a better option than a GSA, the final drive and swinging arm are much better engineered.
                      There was much discussion about the merits an features of rally chairs at the two rallies I attended on this trip, the aging of the riding population means this is more and more an important consideration.
                      The Husky will be a LOT lighter, and easier to handle in rough situations, and the need for power is greatly reduced given the way speed limits are enforced these days.


                      And I am setting up an XR650R for the trans America trail some time in the next two years.


                      Four wheels moves the body, two wheels moves the soul.

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                      • #41
                        Rossa rules!!

                        So, I'll be looking forward to pics of the Rossa travelling all across the great US of A then???
                        WoW, thats a oncer for sure...
                        Sounds like one ticked off the bucket list... Good on yer!
                        If I could have two bikes, one would be the Stelvio without a doubt... But as you said off highway the weight of a big bike quickly becomes a handful... Particularly with the big sand islands being my playground... There is gonna be plenty of dirt naps on the 650 as it is.... And I'm not likely to have a camera crew along to help lift the pig up again... Lol
                        BTW are you planning a blog for the TAT? I'm sure there'd be plenty of people who'd love to follow your adventure?

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                        • #42
                          New machine available now. Anyone used one?

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                          • #43
                            Had to make a choice between doing the TAT and doing Europe next year, in the end I decided to give Europe a major attack, mainly due to the XR650R not being fettled yet, while the Mille GT is ready to go now.

                            So it will be 6 months in Europe, with the TAT the year after.

                            Everything packed in the garage again for my return to sea.


                            Originally posted by Ol_Grumpy View Post
                            So, I'll be looking forward to pics of the Rossa travelling all across the great US of A then???
                            WoW, thats a oncer for sure...
                            Sounds like one ticked off the bucket list... Good on yer!
                            If I could have two bikes, one would be the Stelvio without a doubt... But as you said off highway the weight of a big bike quickly becomes a handful... Particularly with the big sand islands being my playground... There is gonna be plenty of dirt naps on the 650 as it is.... And I'm not likely to have a camera crew along to help lift the pig up again... Lol
                            BTW are you planning a blog for the TAT? I'm sure there'd be plenty of people who'd love to follow your adventure?

                            Comment


                            • #44
                              Yep....I'm gobsmacked! Andygadget, you have truly earnt your name.

                              If you ever want another Guzzi or an MZ to add to the shed, just let me know...there has to be room there somewhere...

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                              • #45
                                Great shed :-)
                                Always room for another bike!
                                Matt

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