I agree with Ben. I have followed the same course he has. I started with a very scientific approach. That is, measuring every variable and manipulating only one variable at a time. With time and experience I learned the art of espresso making. Yes it is an art not a science. If it were a science then the Auto Espresso Machines would consistantly out perform a good Barista with a non-automatic. However, we all know we out perform the Automatics.
On Mon, Feb 16, 2009 at 9:54 AM, Ben McCafferty <[email protected]> wrote: > > Hi Joe, > > I respectfully disagree with shixx on this. While 60 seconds is a long > time, 35 seconds is totally fine. Even the 60 second shot, if it tastes > good, is fine--but you can probably get the same or better result in less > time, if you continue to tweak things a bit. > > Shaun on this list has probably taught me more than anyone else about the > whole process, from roasting to the cup, and if I'm not mistaken he shoots > for 1 1/4 ounces in 38-40 seconds. Point being, excellent results do not > follow a single, specific rule. The golden rule is a way to have a > reasonable starting point. > > I have all of Schomer's materials, and love them and have learned a great > deal from them--but, I've found that in some cases, changing things to my > own setup has helped. > > Back to the question at hand. I no longer time shots--I pull the shot > until > the espresso starts to blond out, and then stop it (i.e. I pull the shot > until the shot is finished; not until some arbitrary time passes). I do > this because I am roasting a different blend almost every week, and none of > them respond in exactly the same way. If you are using a single blend > always, this next paragraph won't apply--you will find your sweet spot and > then leave it alone. In my case, I let the coffee dictate where it's > happiest, if that makes sense. In other words, I find that there is an > "ideal" grind for each coffee that produces the best extraction (most even, > sweet, not too fast, etc.) for a given volume of grind. For some coffees, > this will drive the shot longer; for some coffees, shorter. > > When I grind a new blend for the first time, I pull a shot and watch the > naked PF closely. If the shot loses surface tension and blonds out really > fast, I might get 2 ounces of coffee, but it will be watery and bitter. If > the grind is too fine, I'll see the opposite--the coffee is really slow to > emerge, and very syrupy--and it will take a long time to pull the shot. As > an aside, that slow shot usually tastes very good, but it's unnecessary > wear > on the pump--I can get the same result with a slightly coarser setting. > Based on observing a shot or two, I can usually tweak the grinder and have > it set for the rest of that batch of beans. As the beans age, if needed I > will tweak the grind just slightly finer each day to keep it pulling a nice > shot. This lets me "cheat" another day or two out of the beans as they > reach the end of their useful life. > > I think you're on the right track--I also did all the weighing, etc. at > first until I got to know the machine and my own tastes. But after that, > I've found that I have a very good intuitive feel for things (based on lots > of experience with my particular setup), and I can quickly correct problems > without using scales, etc. any longer. At this point, I dose by volume, I > steam milk by touch (instead of thermometer) and I pull espresso by sight > (surface tension and color) instead of by time. I have done spot checks on > myself and my fingers are almost as accurate as the scale/thermometer/shot > glass anymore, and it's a lot more gratifying (to me, not necessarily to > you) to be able to produce a consistently good result without relying on > anything but my own senses. > > I mention surface tension above, and it's something I've been meaning to > mention to the list for some time. Basically, when espresso starts to come > out of either a naked PF or a normal spout PF, it is thick and everything > flows in a nice curve. On the naked PF, a side view of the espresso will > look like a tornado. On a spouted PF, it will look almost like an > extension > of the curve of the spout. As the shot thins out, the smooth curves go > away. On the naked PF, instead of the sides curving in gracefully, they > start to bulge out and look almost triangular and wavy. On the spout PF, > the espresso starts to sag inwards. Watching for either of these things is > very reliable, regardless of the color of the espresso (i.e. different > roast > levels, etc.). When you see the first signs of this, you can stop the shot > and have pretty strong confidence that you haven't overextracted the grind. > It's just another tool to have in your back pocket. I am always amazed at > how different this can be, based solely on the smallest of changes in the > grinder--it can mean the difference between a long, syrupy shot that seems > to never end, or a short, watery one that tastes like total crap. Here > again, if my beautiful shot is extending to 35 seconds, who cares? If I > force the coffee to 25 seconds (to fit into the rule), I will lose some of > the extraction unless I also increase dose. Since I dose by volume, my > coffee volume never changes--one less variable. Therefore, when I change > grind, I will change extraction quality as well as time. > > As you've undoubtedly already seen, we have many different opinions about > things on this list, and excellent shots get produced in many different > ways! So count this as just one more possibility and use what works for > you. > > All the best, sorry for the lengthy post. > bmc > "Faith will move mountains, but you'd better bring a shovel....." > > > > > From: shixx <[email protected]> > > Reply-To: <[email protected]> > > Date: Mon, 16 Feb 2009 03:39:46 -0800 (PST) > > To: Brewtus <[email protected]> > > Subject: Re: Shot Parameters > > > > > > > > > > On Feb 16, 1:56 am, arcangel6 <[email protected]> wrote: > >> Hi, > >> > >> I just adjusted the grinder for a slightly less fine setting and > >> turned out an equally impressive cup and maybe a little smoother > >> flavor. > >> > >> New: > >> Beans = 16gm > >> Two 30 lb tamps with an Espro tamper > >> Temp = 202F > >> Volume measured be weight = 2 ounces > >> Time = 35 seconds* > >> *Measured from the time I lift the lever, first drops around the 5 > >> second mark. > >> > >> The original was > >> > >> Beans = 16gm > >> Two 30 lb tamps with an Espro tamper > >> Temp = 202F > >> Volume measured be weight = 2 ounces > >> Time = 60 seconds* > >> *Measured from the time I lift the lever, first drops around the 8 > >> second mark. > >> > >> Joe > > > > > > Here's the deal. > > > > 2 liquid ounces of espresso, in 20 to 25 seconds -- from the time the > > pump turns on. That is the 'rule' -- from Dave Schomer, not me. > > > > 60 seconds ridiculous, ditto for 35 sec. > > > > and no, 60 sec. of pump "on" time won't burn it up. > > > > s > > > > > > > > > > > --~--~---------~--~----~------------~-------~--~----~ You received this message because you are subscribed to the Google Groups "Brewtus" group. To post to this group, send email to [email protected] To unsubscribe from this group, send email to [email protected] For more options, visit this group at http://groups.google.com/group/brewtus?hl=en -~----------~----~----~----~------~----~------~--~---
