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Where do I start??

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  • #46
    Re: Where do I start??

    My first two cups after a few unsuccessful at using the machine - I suspect I did not have it in tight enough (water coming down the side) and some uneven tamping going on.. I used a scale to measure 15kgs of pressure with the grinder just over setting 10 as calibrated at Cosmorex. First two attempts here..

    http://s671.photobucket.com/albums/vv71/helpmeobeonekenobe/Coffee%20Machine/

    I am not satisfied with the crema on the first and was left with a distinct bitter taste, I suspect the tampering was uneven and draw too long.

    http://i671.photobucket.com/albums/vv71/helpmeobeonekenobe/Coffee%20Machine/17052009227.jpg

    Second cup - same thing... The brown crema is not a good sign? Any baristas out there who can offer some guidance?

    http://i671.photobucket.com/albums/vv71/helpmeobeonekenobe/Coffee%20Machine/17052009228.jpg

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    • #47
      Re: Where do I start??

      They look OK from here "bh"....

      It really doesnt come down to the "look" so much, more about how the espresso tastes and this should be your guide.

      The aim, as always, is to practise your technique to ensure consistency so that the only variable you need to play with is the grind setting. Once youve got that sorted, adjust the grind setting until you can achieve shots that consistently fall within the ideal of the so-called Golden Rule. This a guideline of course but so long as your within the ballpark, you should notice the quality of your shots improve.... So long as youre using high quality, freshly roasted coffee that is.

      More important than the specifics of the Golden Rule (30/60ml shots poured within 25-28 seconds for a Single/Double) is the colour and consistency of the shot stream. Stopping the shot before or at the first signs of the onset of Blonding is probably the most important thing to do. Some great info about all of this can be found here... http://www.home-barista.com/espresso-guide-skills.html Have a read through this and then practise the methodologies referred to....

      All the best,
      Mal.

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      • #48
        Re: Where do I start??

        Fantastic stuff - Im printing out the lot to read before I go to bed tonight.. Im looking forward to producing microfoam milk as a nightcap.

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        • #49
          Re: Where do I start??

          An hour later and barely 1/3 of those guides read, I have a long way to go. But some good information in there - the idea of centre cutting is interesting. I like the graph of the espresso colour space - this helps my understanding.

          http://www.home-barista.com/espresso-guide_files/espresso_color_space.jpg

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          • #50
            Re: Where do I start??

            Benny, how you going with milk frothing? ... Im struggling pretty bad to get micro form with the silvia..  I can easily it with my old Breville but so much harder with this 3 holes wand. , let me know if youve found the sweet spot..

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            • #51
              Re: Where do I start??

              Originally posted by 647076766C60677062626464050 link=1217076577/49#49 date=1242565488
              Benny, how you going with milk frothing? ... Im struggling pretty bad to get micro form with the silvia..  I can easily it with my old Breville but so much harder with this 3 holes wand. , let me know if youve found the sweet spot..
              NVM. Ive figured out how to steam with the 3 holes Silvia.. I moved the wand to side to early and was using too much angle.  Works with the Breville but not on the Silvia mean steam machine.

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