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Date: 23 Aug 2007 04:11:17
From: Ed
Subject: Some comments from a newbie
OK, not quite a newbie but close enough. Feel free to comment on my
observations:

1. Many references state 1.5 to 2 oz for a single shot. I have
learned that a single is really 1 ounce or a bit more, maybe 1.25
ounces. I also found that my preference - the sweet spot for me - is
just a tad bit more. I don't see how to pull 1.5 to 2 ounces without
it blonding.

2. I used a coffee that I was familiar with to me, in this case a
straight Columbian, freshly roasted at home to the darkness that I
like - about full city but before any sheen on the beans (rested about
2 days).

3. Use a double basket - don't even try a single to start with, it is
just too difficult. Not enough coffee and too much room for error.

4. Focus on the flow from the portafilter. Time is only a guide and
is secondary. Watch the stream and you will see the flow change from
a nice medium brown that looks somewhat think to a stream that looks
thin and watered out. When it is right, you will find that the time is
in fact about 20 - 30 seconds. Once you are in the ballpark you can
dial it in. Taste should be the number 1 guide.

5. Since I was dispensing into two small (clear) shot glasses, I
removed one from the stream when I thought it was done (when I thought
it was going to blond) and let the other run just a bit longer. This
was I had two trials to taste with each pull. I was able to compare
length and volume of two shots with one pull.

6. The tamp is not so sensitive as I had thought. If the grind is
right, just firm tamp a couple times and twist to polish the puck. It
seems like you cannot overtamp.

This is just what works for me and may help someone else. Of course,
YMMV. I do not mean to supercede the experts or most of you that have
much more knowledge than me. Feel free to comment.

Ed in Florida





 
Date: 24 Aug 2007 06:13:51
From: shane
Subject: Re: Some comments from a newbie
On Aug 23, 11:53 am, "I- >Ian" <some...@nowhere.com> wrote:
> >6. The tamp is not so sensitive as I had thought. If the grind is
> >right, just firm tamp a couple times and twist to polish the puck. It
> >seems like you cannot overtamp.
>
> Polish is WOFTAE.
>
> If the grind is correct, you cannot undertamp.

I disagree. The polish removes stray loose groups from the tamper,
thus making cleanup easier.

Shane



  
Date: 24 Aug 2007 10:05:24
From: I->Ian
Subject: Re: Some comments from a newbie
On Fri, 24 Aug 2007 06:13:51 -0700, shane <shane.olson@juno.com >
wrote:

>On Aug 23, 11:53 am, "I->Ian" <some...@nowhere.com> wrote:
>> >6. The tamp is not so sensitive as I had thought. If the grind is
>> >right, just firm tamp a couple times and twist to polish the puck. It
>> >seems like you cannot overtamp.
>>
>> Polish is WOFTAE.
>>
>> If the grind is correct, you cannot undertamp.
>
>I disagree. The polish removes stray loose groups from the tamper,
>thus making cleanup easier.
>
>Shane

Clean the tamper with a cloth while waiting for the the shot.

If you just 'polish' all manner of crud builds up on the tamper...
just drop by any chain and look at their tampers.


   
Date: 24 Aug 2007 18:39:13
From: Danny
Subject: Re: Some comments from a newbie
I- >Ian wrote:

> Clean the tamper with a cloth while waiting for the the shot.
>
> If you just 'polish' all manner of crud builds up on the tamper...
> just drop by any chain and look at their tampers.

We polish and you are welcome to inspect our tamper whenever you are
in the area. It never needs cleaning, apart from a wipe round the
edge each night. It helps if the tamping area is away from the milk
steaming or other areas that can get wet.


--
Regards, Danny

http://www.gaggia-espresso.com (a purely hobby site)
(apparently bad grammar but I like it that way...)



 
Date: 23 Aug 2007 09:53:20
From: I->Ian
Subject: Re: Some comments from a newbie
>6. The tamp is not so sensitive as I had thought. If the grind is
>right, just firm tamp a couple times and twist to polish the puck. It
>seems like you cannot overtamp.
>
Polish is WOFTAE.

If the grind is correct, you cannot undertamp.


  
Date: 23 Aug 2007 18:17:15
From: Steve
Subject: Re: Some comments from a newbie
On Thu, 23 Aug 2007 09:53:20 -0700, "I- >Ian" <someone@nowhere.com>
wrote:

>WOFTAE

OK. I give up. What does this stand for?


   
Date: 23 Aug 2007 18:20:58
From: Randall Nortman
Subject: Re: Some comments from a newbie
On 2007-08-23, Steve <not@use.net > wrote:
> On Thu, 23 Aug 2007 09:53:20 -0700, "I->Ian" <someone@nowhere.com>
> wrote:
>
>>WOFTAE
>
> OK. I give up. What does this stand for?

Waste Of F-ing Time And Energy

--
Randall


    
Date: 23 Aug 2007 18:24:29
From: Steve
Subject: Re: Some comments from a newbie
On Thu, 23 Aug 2007 18:20:58 -0000, Randall Nortman
<usenet8189@wonderclown.com > wrote:

>On 2007-08-23, Steve <not@use.net> wrote:
>> On Thu, 23 Aug 2007 09:53:20 -0700, "I->Ian" <someone@nowhere.com>
>> wrote:
>>
>>>WOFTAE
>>
>> OK. I give up. What does this stand for?
>
>Waste Of F-ing Time And Energy

Thanks Randall.



 
Date: 23 Aug 2007 07:01:25
From: Flasherly
Subject: Re: Some comments from a newbie
A lungo, or long shot, is coffee ground with adjustment for more
volume (not to blond, either). Sephia in reds, as opposed to umbers
in browns, can be interesting, though are less common (haven't run
into any markedly S/O "reds" in awhile, alas). I'd tend to think tamp
as more or less a contingency accounting machine characteristics. A
somewhat deeper PF at 42 or 46mm would differ from a wider showerhead
and shallower basin across a 52 or 56mm PF (52 tends to extract too
quickly without a fine enough grind or careful tamp).

On Aug 23, 12:11 am, Ed <efaer...@gmail.com > wrote:
> OK, not quite a newbie but close enough. Feel free to comment on my
> observations:
>
> 1. Many references state 1.5 to 2 oz for a single shot. I have
> learned that a single is really 1 ounce or a bit more, maybe 1.25
> ounces. I also found that my preference - the sweet spot for me - is
> just a tad bit more. I don't see how to pull 1.5 to 2 ounces without
> it blonding.
>
> 2. I used a coffee that I was familiar with to me, in this case a
> straight Columbian, freshly roasted at home to the darkness that I
> like - about full city but before any sheen on the beans (rested about
> 2 days).
>
> 3. Use a double basket - don't even try a single to start with, it is
> just too difficult. Not enough coffee and too much room for error.
>
> 4. Focus on the flow from the portafilter. Time is only a guide and
> is secondary. Watch the stream and you will see the flow change from
> a nice medium brown that looks somewhat think to a stream that looks
> thin and watered out. When it is right, you will find that the time is
> in fact about 20 - 30 seconds. Once you are in the ballpark you can
> dial it in. Taste should be the number 1 guide.
>
> 5. Since I was dispensing into two small (clear) shot glasses, I
> removed one from the stream when I thought it was done (when I thought
> it was going to blond) and let the other run just a bit longer. This
> was I had two trials to taste with each pull. I was able to compare
> length and volume of two shots with one pull.
>
> 6. The tamp is not so sensitive as I had thought. If the grind is
> right, just firm tamp a couple times and twist to polish the puck. It
> seems like you cannot overtamp.
>
> This is just what works for me and may help someone else. Of course,
> YMMV. I do not mean to supercede the experts or most of you that have
> much more knowledge than me. Feel free to comment.
>
> Ed in Florida




 
Date: 23 Aug 2007 08:13:40
From: lockjaw
Subject: Re: Some comments from a newbie
On Aug 23, 12:11 am, Ed <efaer...@gmail.com > wrote:
> OK, not quite a newbie but close enough. Feel free to comment on my
> observations:
>
> 1. Many references state 1.5 to 2 oz for a single shot. I have
> learned that a single is really 1 ounce or a bit more, maybe 1.25
> ounces. I also found that my preference - the sweet spot for me - is
> just a tad bit more. I don't see how to pull 1.5 to 2 ounces without
> it blonding.
>
> 2. I used a coffee that I was familiar with to me, in this case a
> straight Columbian, freshly roasted at home to the darkness that I
> like - about full city but before any sheen on the beans (rested about
> 2 days).
>
> 3. Use a double basket - don't even try a single to start with, it is
> just too difficult. Not enough coffee and too much room for error.
>
> 4. Focus on the flow from the portafilter. Time is only a guide and
> is secondary. Watch the stream and you will see the flow change from
> a nice medium brown that looks somewhat think to a stream that looks
> thin and watered out. When it is right, you will find that the time is
> in fact about 20 - 30 seconds. Once you are in the ballpark you can
> dial it in. Taste should be the number 1 guide.
>
> 5. Since I was dispensing into two small (clear) shot glasses, I
> removed one from the stream when I thought it was done (when I thought
> it was going to blond) and let the other run just a bit longer. This
> was I had two trials to taste with each pull. I was able to compare
> length and volume of two shots with one pull.
>
> 6. The tamp is not so sensitive as I had thought. If the grind is
> right, just firm tamp a couple times and twist to polish the puck. It
> seems like you cannot overtamp.
>
> This is just what works for me and may help someone else. Of course,
> YMMV. I do not mean to supercede the experts or most of you that have
> much more knowledge than me. Feel free to comment.
>
> Ed in Florida

Ed I gotta agree with everything you have written.

you kust about nailed all the key concepts!

regards

dave
300
www.hitechespresso.com