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Main
Date: 07 Aug 2007 14:22:34
From: Godzilla
Subject: Ultimate shot to date
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Today, I pulled my ultimate shot to date on the PID Silvia.
The Malabar Gold beans were roasted 12 days prior, and I had
the PID set for 230 F. Using the standard double spout PF,
I got two 1 oz. simultaneous shots in 26 seconds.
If one wanted to be hypercritical, it would be possible to argue that
each shot glass only had about 1/8" of crema. But, what is the real
goal? Is it to impress people with 6" of crema from adding more
robusta to the blend, or is it to be experiencing the remarkable
sweetness that lingers on my tongue from sip #1? I think the latter.
Godzilla
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Date: 04 Sep 2007 08:14:28
From: lockjaw
Subject: Re: Ultimate shot to date
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On Aug 8, 3:32 am, "Steve H."
>
> . . . . A little bit of an aside, do you think spending half or more of the
> Silva's cost on a PID is worth it? I'm not trolling, I'm just
> genuinely interested if you feel like it was worth the investment.
>
> *I say near perfect because I am always trying to raise the bar with
> my shots (oooooo nice pun).
over 300 owners would say: Yes.
especially given the 60 (sixty) degree F swing exhibited by typical
silv. thermostats.
Based on data gathered with my Agilent 34970A DAQ system and a full 30
min. warmup.
Dave
hitechespresso.com
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Date: 04 Sep 2007 08:54:38
From: Dee Dee
Subject: Re: Ultimate shot to date
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"lockjaw" <davebobbl@gmail.com > wrote in message
news:1188893668.707197.7110@19g2000hsx.googlegroups.com...
> On Aug 8, 3:32 am, "Steve H."
>>
>> . . . . A little bit of an aside, do you think spending half or more of
>> the
>> Silva's cost on a PID is worth it? I'm not trolling, I'm just
>> genuinely interested if you feel like it was worth the investment.
>>
>> *I say near perfect because I am always trying to raise the bar with
>> my shots (oooooo nice pun).
>
> over 300 owners would say: Yes.
>
> especially given the 60 (sixty) degree F swing exhibited by typical
> silv. thermostats.
>
> Based on data gathered with my Agilent 34970A DAQ system and a full 30
> min. warmup.
>
> Dave
>
> hitechespresso.com
>
I was reading that you will void any warranty by installing a PID. I guess
the time to experiment is when you are thinking of buying a new machine. I
notice online there are kits for $200-$300. And some say that the water
will even have to be reheated.
In two coffee shops where I have ordered espressos more frequently, the
espresso is IMO (and I would have to be wildly guessing about the
temperature of a warmed baby bottle full of milk warmed to the touch on the
back of your wrist) and so I end up getting an Americano and asking them to
fill it up with tea water which I know is god-awful hot, and still the
double espresso is cool enough to bring the temperature down to what is not
satisfactory to me.
Probably one will say - well you don't need to be drinking espresso - go to
McDonald's.
BTW what is the temperature one can expect to come from the espresso
machine?
Thanks
Dee Dee
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Date: 05 Sep 2007 21:32:41
From: Johnny
Subject: Re: Ultimate shot to date
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"Dee Dee" <deedovey@shentel.net > wrote in message
news:fbjkip$2p2$1@registered.motzarella.org...
> BTW what is the temperature one can expect to come from the espresso
> machine?
Go here: http://www.espressomyespresso.com/ and in the how to pages on the
right number 7 has one method of measuring and a few temps.
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Date: 06 Sep 2007 00:47:07
From: Dee Dee
Subject: Re: Ultimate shot to date
|
"Johnny" <removethis.huuanito@hotmail.com > wrote in message
news:UpLDi.87266$Mu5.67434@newsfe15.phx...
>
> "Dee Dee" <deedovey@shentel.net> wrote in message
> news:fbjkip$2p2$1@registered.motzarella.org...
>> BTW what is the temperature one can expect to come from the espresso
>> machine?
>
> Go here: http://www.espressomyespresso.com/ and in the how to pages on the
> right number 7 has one method of measuring and a few temps.
>
>
Oh, Johnny, what great information. You don't know how much I appreciate it.
Dee Dee
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Date: 05 Sep 2007 22:35:32
From: Johnny
Subject: Re: Ultimate shot to date
|
"Dee Dee" <deedovey@shentel.net > wrote in message
news:fbo0pg$o6r$1@registered.motzarella.org...
>
> "Johnny" <removethis.huuanito@hotmail.com> wrote in message
> news:UpLDi.87266$Mu5.67434@newsfe15.phx...
> >
> > "Dee Dee" <deedovey@shentel.net> wrote in message
> > news:fbjkip$2p2$1@registered.motzarella.org...
> >> BTW what is the temperature one can expect to come from the espresso
> >> machine?
> >
> > Go here: http://www.espressomyespresso.com/ and in the how to pages on
the
> > right number 7 has one method of measuring and a few temps.
> >
> >
> Oh, Johnny, what great information. You don't know how much I appreciate
it.
> Dee Dee
>
Thank Randy. He's the one did the real work of puting wheree you can see it.
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Date: 16 Aug 2007 21:28:00
From: lockjaw
Subject: Re: Ultimate shot to date
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www.hitechespresso.com
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Date: 16 Aug 2007 17:41:42
From: Robert Harmon
Subject: Re: Ultimate shot to date
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You never will get it will you? Posting for the sole purpose of promoting
your products is just asking for ridicule & makes you & any company you're
associated with beneath contempt. You're a sad little boy.
--
Robert (Posting in this forum for the sole purpose of promoting a business
is a violation of netiquette!) Harmon
--
http://www.tinyurl.com/mb4uj - My coffee pages.
http://www.tinyurl.com/2tnv87 - My 'Guidelines For Newbies' page.
http://www.tinyurl.com/2cr3e2 - I have things for sale here.
"lockjaw" <davebobbl@gmail.com > wrote in message
news:1187299680.753433.171540@r29g2000hsg.googlegroups.com...
>
> www.lotechespresso.com
>
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Date: 08 Aug 2007 18:25:18
From: Steve H.
Subject: Re: Ultimate shot to date
|
On Aug 8, 8:05 am, "Robert Harmon" <Texas_Cof...@earthlink.net > wrote:
> Howdy Steve!
> Is it worth it? Let me think about that one for a moment...?
In all fairness, I may have meant worth it in the most literal
context. I think I am still paying off all of my coffee equipment on
my credit card! That's the life of a poor student with an extreme
love(read: addiction) of coffee and all variants.
I've looked at them before and I wish there were cheaper ones out
there. I am not really intimidated by installing one myself or even
designing the components to do so, as my education has left me in a
decent position when it comes to circuit design. However, the base
component cannot be had for less than about $150 and then I take the
risk of a design flaw. Perhaps I will stick with my slightly
inaccurate temperature surfing and switch to a prosumer machine when
I'm done with school.
Thank you for your reply, I appreciate it!
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Date: 08 Aug 2007 13:54:18
From: Robert Harmon
Subject: Re: Ultimate shot to date
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Howdy Steve!
The parts for the DIY'r can be had for ~$75; PID, SSR, TC, & enclosure. It
only gets expensive if you have someone else do most or all of the work for
you.
--
Robert Harmon
--
http://www.tinyurl.com/mb4uj - My coffee pages.
http://www.tinyurl.com/2tnv87 - My 'Guidelines For Newbies' page.
http://www.tinyurl.com/2cr3e2 - I have things for sale here.
"Steve H." <steve.c.hanna@gmail.com > wrote in message
news:1186597518.905158.146860@z24g2000prh.googlegroups.com...
> On Aug 8, 8:05 am, "Robert Harmon" <Texas_Cof...@earthlink.net> wrote:
>> Howdy Steve!
>> Is it worth it? Let me think about that one for a moment...?
>
> In all fairness, I may have meant worth it in the most literal
> context. I think I am still paying off all of my coffee equipment on
> my credit card! That's the life of a poor student with an extreme
> love(read: addiction) of coffee and all variants.
>
> I've looked at them before and I wish there were cheaper ones out
> there. I am not really intimidated by installing one myself or even
> designing the components to do so, as my education has left me in a
> decent position when it comes to circuit design. However, the base
> component cannot be had for less than about $150 and then I take the
> risk of a design flaw. Perhaps I will stick with my slightly
> inaccurate temperature surfing and switch to a prosumer machine when
> I'm done with school.
>
> Thank you for your reply, I appreciate it!
>
>
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Date: 08 Aug 2007 14:36:44
From: Craig Andrews
Subject: Re: Ultimate shot to date
|
"Steve H." <steve.c.hanna@gmail.com > wrote in message
news:1186597518.905158.146860@z24g2000prh.googlegroups.com...
> On Aug 8, 8:05 am, "Robert Harmon" <Texas_Cof...@earthlink.net> wrote:
>> Howdy Steve!
>> Is it worth it? Let me think about that one for a moment...?
>
> In all fairness, I may have meant worth it in the most literal
> context. I think I am still paying off all of my coffee equipment on
> my credit card! That's the life of a poor student with an extreme
> love(read: addiction) of coffee and all variants.
>
> I've looked at them before and I wish there were cheaper ones out
> there. I am not really intimidated by installing one myself or even
> designing the components to do so, as my education has left me in a
> decent position when it comes to circuit design. However, the base
> component cannot be had for less than about $150 and then I take the
> risk of a design flaw. Perhaps I will stick with my slightly
> inaccurate temperature surfing and switch to a prosumer machine when
> I'm done with school.
>
> Thank you for your reply, I appreciate it!
>
>
http://www.espressoparts.com/product/MLG_SD3CKIT
http://www.pidkits.com/sd3c.html
http://www.pidkits.com/kits.html
Craig.
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Date: 08 Aug 2007 07:32:21
From: Steve H.
Subject: Re: Ultimate shot to date
|
On Aug 7, 12:22 pm, Godzilla <godzi...@monsters.org > wrote:
> If one wanted to be hypercritical, it would be possible to argue that
> each shot glass only had about 1/8" of crema. But, what is the real
> goal? Is it to impress people with 6" of crema from adding more
> robusta to the blend, or is it to be experiencing the remarkable
> sweetness that lingers on my tongue from sip #1? I think the latter.
>
> Godzilla
Fantastic. You are totally correct in placing your emphasis in the
flavor rather than the look of the shot. However, with my Silvia, some
black cat, a 3-shot naked portafilter and some temperature surfing, I
managed to pull the most exquisite shot I have ever had yesterday. The
semi-sweet chocolaty undertones were prevalent throughout the duration
of the shot, and I had a half of an inch or more of crema. It was
truly a proud day in my kitchen. I plan on doing the video and picture
thing when I get the chance; I love to blog about coffee! Now my only
problem is, even after 8 months with my Silva, I am still slightly
inconsistent with my tamping. Don't get me wrong, I manage awesome
shots all the time, but when you get the near perfect shot*, you can
feel it when it's coming out, and taste it instantly.
A little bit of an aside, do you think spending half or more of the
Silva's cost on a PID is worth it? I'm not trolling, I'm just
genuinely interested if you feel like it was worth the investment.
*I say near perfect because I am always trying to raise the bar with
my shots (oooooo nice pun).
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Date: 08 Aug 2007 10:05:14
From: Robert Harmon
Subject: Re: Ultimate shot to date
|
Howdy Steve!
Is it worth it? Let me think about that one for a moment...?
Are your temp surfing skills honed to the point where you can extract the
same flavors shot after shot? That's what a PID will give you, a consistent
starting point for each shot. Think of a PID as a more complex, and
expensive, adjustable thermostat, and you'll understand the value of
converting to a PID.
The tstat in your machine comes preset with a fixed operating tolerance of
too many degrees to achieve a precise starting point for each shot. This can
be overcome by mastering the temp surfing skills alluded to earlier. Or one
can simplify things by using a PID in place of the tstat. A PID's operating
tolerance can usually be set to within plus or minus 1 degree Fahrenheit, or
less, with the added bonus of having an adjustable starting point.
--
Robert Harmon
--
http://www.tinyurl.com/mb4uj - My coffee pages.
http://www.tinyurl.com/2tnv87 - My 'Guidelines For Newbies' page.
http://www.tinyurl.com/2cr3e2 - I have things for sale here.
"Steve H." <steve.c.hanna@gmail.com > wrote in message
news:1186558341.382446.295850@x40g2000prg.googlegroups.com...
snipped
> A little bit of an aside, do you think spending half or more of the
> Silva's cost on a PID is worth it? I'm not trolling, I'm just
> genuinely interested if you feel like it was worth the investment.
>
> *I say near perfect because I am always trying to raise the bar with
> my shots (oooooo nice pun).
>
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Date: 08 Aug 2007 09:38:23
From: Craig Andrews
Subject: Re: Ultimate shot to date
|
"Steve H." <steve.c.hanna@gmail.com > wrote in message
news:1186558341.382446.295850@x40g2000prg.googlegroups.com...
> On Aug 7, 12:22 pm, Godzilla <godzi...@monsters.org> wrote:
>> If one wanted to be hypercritical, it would be possible to argue that
>> each shot glass only had about 1/8" of crema. But, what is the real
>> goal? Is it to impress people with 6" of crema from adding more
>> robusta to the blend, or is it to be experiencing the remarkable
>> sweetness that lingers on my tongue from sip #1? I think the latter.
>>
>> Godzilla
>
> Fantastic. You are totally correct in placing your emphasis in the
> flavor rather than the look of the shot. However, with my Silvia, some
> black cat, a 3-shot naked portafilter and some temperature surfing, I
> managed to pull the most exquisite shot I have ever had yesterday. The
> semi-sweet chocolaty undertones were prevalent throughout the duration
> of the shot, and I had a half of an inch or more of crema. It was
> truly a proud day in my kitchen. I plan on doing the video and picture
> thing when I get the chance; I love to blog about coffee! Now my only
> problem is, even after 8 months with my Silva, I am still slightly
> inconsistent with my tamping. Don't get me wrong, I manage awesome
> shots all the time, but when you get the near perfect shot*, you can
> feel it when it's coming out, and taste it instantly.
>
> A little bit of an aside, do you think spending half or more of the
> Silva's cost on a PID is worth it? I'm not trolling, I'm just
> genuinely interested if you feel like it was worth the investment.
I don't regret it for one second!! {:-D
Craig.
>
> *I say near perfect because I am always trying to raise the bar with
> my shots (oooooo nice pun).
>
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Date: 07 Aug 2007 20:53:02
From: Craig Andrews
Subject: Re: Ultimate shot to date
|
"Godzilla" <godzilla@monsters.org > wrote in message
news:b549$46b8c67b$cf9b1316$24073@ALLTEL.NET...
> Today, I pulled my ultimate shot to date on the PID Silvia.
> The Malabar Gold beans were roasted 12 days prior, and I had
> the PID set for 230 F. Using the standard double spout PF,
> I got two 1 oz. simultaneous shots in 26 seconds.
>
> If one wanted to be hypercritical, it would be possible to argue that
> each shot glass only had about 1/8" of crema. But, what is the real
> goal? Is it to impress people with 6" of crema from adding more
> robusta to the blend, or is it to be experiencing the remarkable
> sweetness that lingers on my tongue from sip #1? I think the latter.
>
> Godzilla
You do know that MG has a proponent of Robusta in it didn't you? {;-) It's
Premium Washed Kaapi Royale. http://www.josuma.com/kaapi.shtml
Craig.
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Date: 07 Aug 2007 20:55:37
From: Godzilla
Subject: Re: Ultimate shot to date
|
Craig Andrews wrote:
>
> "Godzilla" <godzilla@monsters.org> wrote in message
> news:b549$46b8c67b$cf9b1316$24073@ALLTEL.NET...
>> Today, I pulled my ultimate shot to date on the PID Silvia.
>> The Malabar Gold beans were roasted 12 days prior, and I had
>> the PID set for 230 F. Using the standard double spout PF,
>> I got two 1 oz. simultaneous shots in 26 seconds.
>>
>> If one wanted to be hypercritical, it would be possible to argue
>> that each shot glass only had about 1/8" of crema. But, what is the
>> real goal? Is it to impress people with 6" of crema from adding
>> more robusta to the blend, or is it to be experiencing the
>> remarkable sweetness that lingers on my tongue from sip #1? I think
>> the latter.
>>
>> Godzilla
>
> You do know that MG has a proponent of Robusta in it didn't you?
> {;-) It's Premium Washed Kaapi Royale.
> http://www.josuma.com/kaapi.shtml Craig.
I always thought that the definition of "more" was a
determiner & pronoun "a greater or additional amount or degree."
That would seem to indicate that I was already aware that Robusta was
present in the Malabar Gold Blend, and I was referring to the
practice of adding additional amounts solely for the purpose of
enhancing the volume of crema production.
But, as long as y'all say that it is "washed," it's fine with me.
It's them thar "unwashed" bodies that I has a problem with. ;-)
Godzilla
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Date: 07 Aug 2007 16:36:44
From: Robert Harmon
Subject: Re: Ultimate shot to date
|
Picture/video would be nice. Like this:
http://www.youtube.com/watch?v=-9An-XKx_Fc
--
Robert Harmon
--
http://www.tinyurl.com/mb4uj - My coffee pages.
http://www.tinyurl.com/2tnv87 - My 'Guidelines For Newbies' page.
http://www.tinyurl.com/2cr3e2 - I have things for sale here.
"Godzilla" <godzilla@monsters.org > wrote in message
news:b549$46b8c67b$cf9b1316$24073@ALLTEL.NET...
> Today, I pulled my ultimate shot to date on the PID Silvia.
> The Malabar Gold beans were roasted 12 days prior, and I had
> the PID set for 230 F. Using the standard double spout PF,
> I got two 1 oz. simultaneous shots in 26 seconds.
>
> If one wanted to be hypercritical, it would be possible to argue that
> each shot glass only had about 1/8" of crema. But, what is the real
> goal? Is it to impress people with 6" of crema from adding more
> robusta to the blend, or is it to be experiencing the remarkable
> sweetness that lingers on my tongue from sip #1? I think the latter.
>
> Godzilla
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Date: 07 Aug 2007 18:39:11
From: Godzilla
Subject: Re: Ultimate shot to date
|
Robert Harmon wrote:
> Picture/video would be nice. Like this:
> http://www.youtube.com/watch?v=-9An-XKx_Fc
Nice job on the video, Robert.
Someday Santa might bring this here Po Texan something besides his
Baby Brownie, so I can try my hand at it. ;-)
Godzilla
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Date: 07 Aug 2007 22:05:17
From: Robert Harmon
Subject: Re: Ultimate shot to date
|
Howdy 'zilla!
Hock the crappy PID'd Silvia on eBay, buy a Gaggia Espresso & a camera with
your profits. You'll be way ahead in the long run!
{'-)
--
Robert Harmon
--
http://www.tinyurl.com/mb4uj - My coffee pages.
http://www.tinyurl.com/2tnv87 - My 'Guidelines For Newbies' page.
http://www.tinyurl.com/2cr3e2 - I have things for sale here.
"Godzilla" <godzilla@monsters.org > wrote in message
news:15c73$46b9029f$cf9b1316$21799@ALLTEL.NET...
> Robert Harmon wrote:
>
>> Picture/video would be nice. Like this:
>> http://www.youtube.com/watch?v=-9An-XKx_Fc
>
> Nice job on the video, Robert.
> Someday Santa might bring this here Po Texan something besides his
> Baby Brownie, so I can try my hand at it. ;-)
>
> Godzilla
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Date: 07 Aug 2007 16:28:57
From: *alan*
Subject: Re: Ultimate shot to date
|
Nice crema level, Robert. But, as Godzilla pointed out, which is more
important: the taste or the appearance?
--
Alan
"Robert Harmon" <Texas_Coffee@earthlink.net > wrote in message
news:13bhpebfpi6gb7b@corp.supernews.com...
> Picture/video would be nice. Like this:
> http://www.youtube.com/watch?v=-9An-XKx_Fc
> --
> Robert Harmon
> "Godzilla" <godzilla@monsters.org> wrote in message
> news:b549$46b8c67b$cf9b1316$24073@ALLTEL.NET...
>> Today, I pulled my ultimate shot to date on the PID Silvia.
>> The Malabar Gold beans were roasted 12 days prior, and I had
>> the PID set for 230 F. Using the standard double spout PF,
>> I got two 1 oz. simultaneous shots in 26 seconds.
>>
>> If one wanted to be hypercritical, it would be possible to argue that
>> each shot glass only had about 1/8" of crema. But, what is the real
>> goal? Is it to impress people with 6" of crema from adding more
>> robusta to the blend, or is it to be experiencing the remarkable
>> sweetness that lingers on my tongue from sip #1? I think the latter.
>>
>> Godzilla
>
>
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Date: 07 Aug 2007 22:02:49
From: Robert Harmon
Subject: Re: Ultimate shot to date
|
Howdy Alan!
Not sure how to answer you? If I tell the truth some might think me a
braggart (that may be so, doesn't mean I don't tell the truth). If I feign
false humility (a humble Texan?) I do a disservice to Antigua Coffee House
here in Pearland.
This shot was made using their Full City roast Costa Rican, supposedly a
prize winning bean this year. I can only say I'll be sad to see the last of
it go, as it's been making the best espresso I've ever had! Chocolate &
raspberry together are unusual in a SO, but this was *something* to write
home about. Maybe not a God shot - the PID hasn't been installed yet so the
brew temp was questionable. But boy, oh boy what a shot!
--
Robert Harmon
--
http://www.tinyurl.com/mb4uj - My coffee pages.
http://www.tinyurl.com/2tnv87 - My 'Guidelines For Newbies' page.
http://www.tinyurl.com/2cr3e2 - I have things for sale here.
"*alan*" <in_flagrante@hotmail.com > wrote in message
news:_e7ui.1914$rG7.71@nlpi061.nbdc.sbc.com...
> Nice crema level, Robert. But, as Godzilla pointed out, which is more
> important: the taste or the appearance?
> --
> Alan
>
> "Robert Harmon" <Texas_Coffee@earthlink.net> wrote in message
> news:13bhpebfpi6gb7b@corp.supernews.com...
>> Picture/video would be nice. Like this:
>> http://www.youtube.com/watch?v=-9An-XKx_Fc
>> --
>> Robert Harmon
>
>> "Godzilla" <godzilla@monsters.org> wrote in message
>> news:b549$46b8c67b$cf9b1316$24073@ALLTEL.NET...
>>> Today, I pulled my ultimate shot to date on the PID Silvia.
>>> The Malabar Gold beans were roasted 12 days prior, and I had
>>> the PID set for 230 F. Using the standard double spout PF,
>>> I got two 1 oz. simultaneous shots in 26 seconds.
>>>
>>> If one wanted to be hypercritical, it would be possible to argue that
>>> each shot glass only had about 1/8" of crema. But, what is the real
>>> goal? Is it to impress people with 6" of crema from adding more
>>> robusta to the blend, or is it to be experiencing the remarkable
>>> sweetness that lingers on my tongue from sip #1? I think the latter.
>>>
>>> Godzilla
>>
>>
>
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