Announcement

Collapse
No announcement yet.

Felow Pismo advice pls

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Felow Pismo advice pls

    Any Fellow Pismo gurus here?

    very excited to g e t mine yesty. Tried him out this morning. Normal aeropress shot, no crema.

    my beans are fresh, I hand ground at normal aeropress grade, the water was boiling.

    come on gurus, help a brother out....

    Cheers darky...

  • #2
    Sorry to be the bearer of bad news but in my experience you will never get true crema with the Prismo. The fine print is that the Prismo is only ever claimed to deliver an "espresso style" brew. You may get the faintest of crema in the form of some relatively coarse bubbles as a result of the brew being forced through the small aperture. However, all is not lost. The Prismo does have the useful feature of eliminating the side squirting which can be encountered when a fine grind causes high pressures. The Prismo valve also allows for leak-proof full immersion brewing without the need to use the inverted process. The Prismo will deliver a good brew. The only annoying aspect, for me, is the difficulty of using Aeropress paper filters to remove the fines that will pass the relatively coarse 150 micron metal filter. However, put in a paper filter, close the cap and then trim down the filter using the resulting creases as a guide.

    Comment


    • #3
      I've gotten fairly minimal crema (in fact I've gotten more crema from using the normal Aeropress cap!), but to me it isn't really a big deal, still tastes great.

      These tips are straight from their website:

      ------------

      Most common mistakes with Prismo shot pulling:

      1) Using coffee that isn’t fresh = no crema or sour taste

      2) Lightly roasted or non-espresso blend. *You can still pull a great shot with lightly roasted coffee, but there is less of a chance of producing crema and a higher chance of pulling a sour shot – just like with an espresso machine.

      3) Pressing gently on the plunger or not using a swift initial press = a grainy texture in the shot

      4) Not stirring enough = no crema, sour taste, or watery body

      5) Grind is not fine enough = no crema, sour taste, watery body, or low extraction

      ----------------

      So seems fresh coffee, not too light a roast, harder press, stir vigorously, and finely espresso-ground)

      Comment


      • #4
        Cheers Guys.

        if it's too good to be true....

        the coffee tasted fine, just zero crema....

        Oh well...

        Comment


        • #5
          Originally posted by Darky View Post
          Cheers Guys. if it's too good to be true.... the coffee tasted fine, just zero crema.... Oh well...
          Crema tastes awful anyway so if the coffee tastes good you’re all good.

          Comment


          • #6
            Originally posted by LeroyC View Post
            Crema tastes awful anyway
            Intense yes, but not awful...

            Mal.

            Comment


            • #7
              Originally posted by LeroyC View Post
              Crema tastes awful anyway
              Not in my opinion, I enjoy it, all part of the espresso experience.

              Guess we're all different.?

              Comment


              • #8
                Originally posted by Yelta View Post
                Not in my opinion, I enjoy it, all part of the espresso experience. Guess we're all different.?
                You make lungos though Yelta so the ratio of crema to liquid is a lot smaller and the crema is probably often a bit thinner due to the longer and lower strength extraction. I agree that crema is an important part of the espresso experience, but once I’ve enjoyed it aesthetically I give it a good stir to improve the flavour.

                Comment


                • #9
                  Originally posted by LeroyC View Post
                  You make lungos though Yelta so the ratio of crema to liquid is a lot smaller and the crema is probably often a bit thinner due to the longer and lower strength extraction. I agree that crema is an important part of the espresso experience, but once I’ve enjoyed it aesthetically I give it a good stir to improve the flavour.
                  I still get a healthy layer of crema on my lungo extractions.?

                  Comment

                  Working...
                  X