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Date: 10 Jul 2006 00:26:01
From: Davesport
Subject: Newbie Question. Silvia & Rocky.
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My new Silvia & Rocky will be with me some time this week. I've been using a
French press & Bialette for ages but am totally new to making quality
espresso. Before I adopt my usual strategy of throwing the instructions out
with the packaging, is there anything I should / shouldn't do before &
during pulling my first shots ? Any guidelines to producing nice espresso
with lots of crema would be much appreciated.
TIA Dave. Scotland.
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Date: 09 Jul 2006 19:57:19
From: Cordo
Subject: Re: Newbie Question. Silvia & Rocky.
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Permit me a refrain all too infrequently uttered on Coffeegeek and other
places where people are praising the vast differences to espresso caused by
equipment niceties.... it's about the beans! The most common mistake I see
people (not you, Dave) make is they take arrival of their new equipment and
then try to make espresso with what beans they have on hand.
I don't know what's available in Scotland, but I'd find out from others what
the absolute best espresso blend in the country is, and then mail order it
to arrive a day before your equipment so it's as fresh as possible.
I home roast, and I can't tell you how often I thought something was wrong
with my equipment or technique, just to mail order some Vivace Vita or some
Riley's Taliaferra or Intelligentsia espresso blend and then realize "Doh!
It's the coffee beans, stupid!"
C
"Davesport" <davesport@fastmail.com > wrote in message
news:44b190b2@212.67.96.135...
> My new Silvia & Rocky will be with me some time this week. I've been using
> a French press & Bialette for ages but am totally new to making quality
> espresso. Before I adopt my usual strategy of throwing the instructions
> out with the packaging, is there anything I should / shouldn't do before &
> during pulling my first shots ? Any guidelines to producing nice espresso
> with lots of crema would be much appreciated.
>
> TIA Dave. Scotland.
>
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Date: 10 Jul 2006 09:07:41
From: Bill Taylor
Subject: Re: Newbie Question. Silvia & Rocky.
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On Sun, 9 Jul 2006 19:57:19 -0700, "Cordo"
<cordoveroRemoveThis@RemoveThisyahoo.com > wrote:
>
>I don't know what's available in Scotland, but I'd find out from others what
>the absolute best espresso blend in the country is, and then mail order it
>to arrive a day before your equipment so it's as fresh as possible.
>
Try hasbean.co.uk; lots of choice, beans roasted on the day of order
and delivery in the next day or two (depending on the postal service.)
Bill
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Date: 09 Jul 2006 17:18:10
From: razmoo
Subject: Re: Newbie Question. Silvia & Rocky.
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dose and tamp to the line on the basket, any more and i find that
silvia either chokes/leaks.
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Date: 10 Jul 2006 20:43:36
From: Ken Wilson
Subject: Re: Newbie Question. Silvia & Rocky.
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Beans - - you have Matthew algie roasting near you - scotland isn't a very
large place is it so its probably within an afternoons stroll for you.
Technique is important. sorry.
a consistent fill level; a consistent tamp pressure and then adjust the
grind until you get about 1.5 oz of liquid in 20 - 30 seconds. You should
get a dark liquid with at least 1/4 centimetre of crema and no light ring in
the centre - if the beans are fresh.
Ken
t'other end of the kingdom - Hampshire.
"Davesport" <davesport@fastmail.com > wrote in message
news:44b190b2@212.67.96.135...
> My new Silvia & Rocky will be with me some time this week. I've been using
> a French press & Bialette for ages but am totally new to making quality
> espresso. Before I adopt my usual strategy of throwing the instructions
> out with the packaging, is there anything I should / shouldn't do before &
> during pulling my first shots ? Any guidelines to producing nice espresso
> with lots of crema would be much appreciated.
>
> TIA Dave. Scotland.
>
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Date: 11 Jul 2006 09:54:24
From: Davesport
Subject: Re: Newbie Question. Silvia & Rocky.
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Thanks for all your replies
Ken wrote
Scotland isn't a very
> large place is it so its probably within an afternoons stroll for you.
Ahaa....A sense of humour I see.
Thanks for the advice. Exactly the kind I need as I'm completely new to
making espresso. I'll have a look for Algies & see what they've got.
Many thanks D.
"Ken Wilson" <ken@kwilsonDEDUCT.fsnet.co.uk > wrote in message
news:e8ualc$1ef$1@nntp.aioe.org...
> Beans - - you have Matthew algie roasting near you - scotland isn't a very
> large place is it so its probably within an afternoons stroll for you.
>
> Technique is important. sorry.
>
> a consistent fill level; a consistent tamp pressure and then adjust the
> grind until you get about 1.5 oz of liquid in 20 - 30 seconds. You should
> get a dark liquid with at least 1/4 centimetre of crema and no light ring
> in the centre - if the beans are fresh.
>
> Ken
> t'other end of the kingdom - Hampshire.
>
>
> "Davesport" <davesport@fastmail.com> wrote in message
> news:44b190b2@212.67.96.135...
>> My new Silvia & Rocky will be with me some time this week. I've been
>> using a French press & Bialette for ages but am totally new to making
>> quality espresso. Before I adopt my usual strategy of throwing the
>> instructions out with the packaging, is there anything I should /
>> shouldn't do before & during pulling my first shots ? Any guidelines to
>> producing nice espresso with lots of crema would be much appreciated.
>>
>> TIA Dave. Scotland.
>>
>
>
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Date: 11 Jul 2006 09:54:24
From: Davesport
Subject: Re: Newbie Question. Silvia & Rocky.
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Thanks for all your replies
Ken wrote
Scotland isn't a very
> large place is it so its probably within an afternoons stroll for you.
Ahaa....A sense of humour I see.
Thanks for the advice. Exactly the kind I need as I'm completely new to
making espresso. I'll have a look for Algies & see what they've got.
Many thanks D.
"Ken Wilson" <ken@kwilsonDEDUCT.fsnet.co.uk > wrote in message
news:e8ualc$1ef$1@nntp.aioe.org...
> Beans - - you have Matthew algie roasting near you - scotland isn't a very
> large place is it so its probably within an afternoons stroll for you.
>
> Technique is important. sorry.
>
> a consistent fill level; a consistent tamp pressure and then adjust the
> grind until you get about 1.5 oz of liquid in 20 - 30 seconds. You should
> get a dark liquid with at least 1/4 centimetre of crema and no light ring
> in the centre - if the beans are fresh.
>
> Ken
> t'other end of the kingdom - Hampshire.
>
>
> "Davesport" <davesport@fastmail.com> wrote in message
> news:44b190b2@212.67.96.135...
>> My new Silvia & Rocky will be with me some time this week. I've been
>> using a French press & Bialette for ages but am totally new to making
>> quality espresso. Before I adopt my usual strategy of throwing the
>> instructions out with the packaging, is there anything I should /
>> shouldn't do before & during pulling my first shots ? Any guidelines to
>> producing nice espresso with lots of crema would be much appreciated.
>>
>> TIA Dave. Scotland.
>>
>
>
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