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Finally, a Silvia/Rocky. Now, what do I do?

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  • #76
    Re: Finally, a Silvia/Rocky. Now, what do I do?

    Finally, Ive gotten to the point where Im producing relatively consistent espresso on Miss Silvia (read: consistent, not necessailry good). I could use some advice on fine tuning things at this point...

    My doubles are pretty close to 60ml in 30 seconds now (hooray!). However, the flow is taking a little long to get started (around the 10 second mark, despite quite a modest tamp) and the resulting espresso is a touch bitter (nice, thick, golden crema but it has a thin dark brown edge). The puck is also slightly on the damp side after the extraction.

    Is this bitterness/dark brown edge on the crema a sign Im burning my poor little Nicaraguan beans? If so, can you please suggest some adjustments I might make in my grinding/brewing process to correct the result?

    Bitter Squirrel

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    • #77
      Re: Finally, a Silvia/Rocky. Now, what do I do?


      Here are some tips I picked up from various websites;

      You are looking for in an ideal pour which is a rich dark reddish brown honey syrup like drippy suspended, oozy lava like, you get the picture, that’s espresso.

      If your shot is pouring too fast and the colour is quite pale then usually the coffee grind is too coarse (needs to be a ground finer).

      If the shot is taking too long (you are burning the coffee) the grind is too fine (needs to be ground coarser)

      Another reason the shot could be pouring too fast is if the machine group head and or group handle is not hot enough – that is why it is recommended letting it warm up 20+ minutes and running the hot water through the group head before brewing.

      But usually it means that there is not enough coffee in the handle and or the grind selection is far too coarse, causing less resistance for the water to pass through.

      Depending on which brand and freshness of coffee you are using, the time to brew a shot should take 18-25 seconds. Some darker roasts recommend 25-30 seconds (check with your roaster).

      Time the shot from the time you press the brew switch until the top of the crema reaches or is slightly above the line on the 20 to 30 mil shot glass.

      Ideal extraction will produce a full and persistent crema.
      Little or no crema indicates that the grind is too fine.
      A full crema that dissipates quickly indicates the grind is too coarse.
      Good coffee is made in a preheated machine in warm cups. Always run some hot water through your machine first.

      Hope some of that proves helpful

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      • #78
        Re: Finally, a Silvia/Rocky. Now, what do I do?

        OK, Better Squirrel,

        This is all speculation

        Bitter is often over-extraction, try a 30 or 40 ml shot.

        A good crema is usually a good full brown (depends partly on roast of bean) so maybe a little cool. Try time-surfing different times after heat goes off.

        A dark brown ring can indicate too hot. Try time-surfing different times after heat goes off.

        Damp puck can be under-dose or too fine a grind or both. Experiment a little with both dose and grind--but one at a time.

        Remember that the 60 in 30 is only a guideline. Its also one I ignore as I dont like bitter at all and regularly pull 20-25 ml shots in 20-25 seconds from a double basket containing 19 gms of grinds.

        Its all about the taste.

        Greg

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        • #79
          Re: Finally, a Silvia/Rocky. Now, what do I do?


          Originally posted by 4F7A6D6F5F677A6569646C080 link=1243509448/77#77 date=1244962761
          This is all speculation Shocked
          I guess unless we are there watching his technique it certainly is speculation.

          I recall when I was having trouble getting a good shot using my new grinder, I rang the supplier describing what I had done and what results I was getting.

          They rightly advised that they needed to see my technique before they could offer any advise.


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          • #80
            Re: Finally, a Silvia/Rocky. Now, what do I do?

            Well Tashie - how has the machine been going ? Id really like to hear how youve been progressing with your Sylvia. Regards.

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