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
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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