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Main
Date: 15 Aug 2006 15:21:02
From: Godzilla
Subject: Conflicting signals
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In search of the Holy Grail, today I made a shot using Malabar Gold,
properly rested from when I roasted it to a Mahogany Brown five days ago.
My equipment:
Solis 166 grinder, set to the finest notch.
Estro Vapore Espresso Machine, warmed up for 45 minutes.
I am compelled to use bottled RO water, being located on a well with very
hard water.
It takes me 16 seconds to draw a one ounce shot, plus the big head of
crema.
The shot tasted pretty good, but had a distinctly acid overtone.
However, the aftertaste which is still present over an hour later has that
distinct sweetness, which is supposed to be the desirable goal. ?????
If my grind is not fine enough to allow a 25 to 30 second extraction time,
why am I sensing a little grittiness on my tongue, which would indicate
that that the grind is TOO FINE and allowing particles to come
through?????
Any sage thoughts would be welcome, other than:
1. Go out and purchase a new $1000 grinder
2. Purchase a La Marzocco machine with PID added.
3. Run a pipeline several thousand miles to utilize Seattle water supply. ;-)
Thanks,
Godzilla
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Date: 19 Aug 2006 12:20:36
From: bernie digman
Subject: Re: espresso carts
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Robert Harmon wrote:
> In most areas the state is not the correct place for such info. Usually it's
> the county or even city whose regulations you must adhere to. Do a Google
> search for your "<county> <state> food safety regulation". Or, just ask
> local restaurant owners; most will be happy to cooperate.
In NM the state is the regulatory agency for anything to do with health or food safety.
Bernie
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