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?
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?


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