Not to worry, I still have bruises from all the espresso slaps I've had to give myself over the years, and I occasionally have to give myself a slap or two (like I did a few weeks ago) when I something obvious like this comes along and I realize I should have done it years ago:
http://www.jimseven.com/2009/07/06/video-1-crema/ ---------------------------------------------------------------------------- -- Shaun Taylor http://shaundoreenevankeegan.blogspot.com/ -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of AM Sent: 02 August 2009 11:24 To: Brewtus Subject: Re: water pressure and creating crema I should have thought it out before I wrote..... giving myself an espresso dope slap.... I promise to heretofore never allow my ground beans to have more than three breaths of open air! Thanks Shaun, Barry, and Neil Audrey On Aug 1, 10:56 am, "Shaun Taylor" <[email protected]> wrote: > Uhmmm, no, grind a few seconds before you are ready to pull your shot. > > ---------------------------------------------------------------------------- > -- > > Shaun Taylor > > http://shaundoreenevankeegan.blogspot.com/ > > -----Original Message----- > From: [email protected] [mailto:[email protected]] On Behalf > > Of AM > Sent: 01 August 2009 11:43 > To: Brewtus > Subject: Re: water pressure and creating crema > > I will check on when the Peets is roasted. I live about five miles > from where they roast. I have always just assumed that it was fresh. > > My understanding of burr grinders is that if you can control the grind > and the time you are okay. > > If I buy from a company such as Blue Bottle and it is fresh etc.... am > I better off having them grind it for me? > I will try it both ways.... report back. > > Thanks! > > On Jul 29, 5:41 pm, "Neil Atwood" <[email protected]> wrote: > > Hi Audrey, > > > Illy, Peets and anything else of that ilk are, by nature, stale. That will > > reduce the amount of crema significantly (although it's worth notingin > > itself that crema production is not *always* a sign of a quality shot). > > > You need to start with coffee roasted within that last 14 days (preferably > > 7) and consumed within a maximum of another 14 days. If the coffee does > not > > have a roast date on it, assume it's stale. > > > The Breville grinder will barely be adequate for espresso. It's not just > > about getting fine enough, it's about consistency of particle size - > > something which only comes with quality grinders. It may just make it... I > > hope so for your sake! > > > Sorry if I sound negative, but, the most important thing for fine coffee > is > > the source material (the coffee), and for espresso, the grinder is at > least > > as important as the espresso machine. > > > Cheers > > > Neil A. > > Blue Mountains, Ozhttp://minstrygrounds.net.au-A blog about selecting, > roasting and drinking > > fine coffee > > __________________________ > > > -----Original Message----- > > From: [email protected] [mailto:[email protected]] On Behalf > > > Of AM > > Sent: Thursday, 30 July 2009 7:11 AM > > To: Brewtus > > Subject: Re: water pressure and creating crema > > > Thanks for your reply Neil. > > > I use Illy, Peets, some store bought, and try beans from small > > roasting houses in and around the Bay Area. > > > I am not familiar with the roasting process and how long it takes.... > > but what I buy locally I am told is fresh.... and the likes of Illy > > are vacuum packed. I buy the beans in small quantities half a pound at > > a time and I buy it weekly. > > I keep them sealed but do not refrigerate or freeze them. > > > I recently bought a burr grinder from Breville. It has about twenty > > different settings and I am currently playing with the extra fine/ > > espresso grind. > > > I will check out the link you sent. > > > Thanks! > > > Audrey > > > On Jul 26, 3:03 pm, "Neil Atwood" <[email protected]> wrote: > > > Two things: > > > > Beans and Grinder > > > > Beans: > > > What beans are you using? When were they roasted? How long do you keep > > them? > > > > Grinder: > > > What grinder do you have? > > > > Regards > > > > Neil A. > > > Blue Mountains, Ozhttp://minstrygrounds.net.au-Ablog about selecting, > > roasting and drinking > > > fine coffee > > > __________________________ > > > > -----Original Message----- > > > From: [email protected] [mailto:[email protected]] On > Behalf > > > > Of AM > > > Sent: Monday, 27 July 2009 3:42 AM > > > To: Brewtus > > > Subject: water pressure and creating crema > > > > I have had Brewtus for almost three years. I have been happy with it > > > except for the fact that I can't get a consistent crema when pulling a > > > shot. I have gotten a burr grinder, measured out beans (14grams), > > > timed the shot, tamped to the point of adding it to my daily workout, > > > opened the machine to tighten bolts....offered to make sacrifices to > > > the kona gods.... Could not get any real help from WLL..... > > > > I think that the water pressure coming out of the porta filter is too > > > low. I have tried to change the pressure via that screw gauge behind > > > the drainage tray but the crema level does not improve. Any advice on > > > how to get the water to flow through the porta filter any slower? I > > > want my crema! > > > > Thanks for your suggestions! > > > > AM --~--~---------~--~----~------------~-------~--~----~ 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 -~----------~----~----~----~------~----~------~--~---
