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Date: 09 Jan 2007 20:55:03
From: Sportflyer
Subject: when to stop a shot?
As a newbe to preparing espresso for Lattes , I am a bit confused as to when
to stop a shot. When I start the shot , the flow begins after 5 to 6 secs,
then the flow is black for about 3-4 secs followed by dark brown crema for
about another 5 to 6 secs , then crema turns light brown /tan for about
another 10 secs before turning watery. If I stop a immediately after the
light brown begins , then I am definily short as at that time I only get 1
1/2 oz . I stop normally a few secs after the crema turns tan . What to do
next ? Grind coarser ? Tamp less hard?
Tks






 
Date: 10 Jan 2007 17:52:42
From: chardinej
Subject: Re: when to stop a shot?
Sportflyer wrote:
> As a newbe to preparing espresso for Lattes , I am a bit confused as to when
> to stop a shot. When I start the shot , the flow begins after 5 to 6 secs,
> then the flow is black for about 3-4 secs followed by dark brown crema for
> about another 5 to 6 secs , then crema turns light brown /tan for about
> another 10 secs before turning watery. If I stop a immediately after the
> light brown begins , then I am definily short as at that time I only get 1
> 1/2 oz . I stop normally a few secs after the crema turns tan . What to do
> next ? Grind coarser ? Tamp less hard?
> Tks

I have noticed that when I use old coffee I get black threads for the
first few seconds of the shot. I do not get this when I use the beans I
have roasted the day before. Instead, the shot starts red-brown with
streaks and holds like this for quite a while before turning pale. If
you are not using fresh-roasted coffee try it and see if the whole
process is a lot more straightforward.

John



  
Date: 10 Jan 2007 20:31:59
From: Sportflyer
Subject: Re: when to stop a shot?
I notice that with the canned and air sealed Italian coffee ( came with
Machine ) its very hard to get good crema. Then I tried local roaster and
the crema improved a lot and the draw is a lot closer to the target
parameters . It looks like I will need to make a trip to the local roasters
every week!

"chardinej" <chardine@nbnet.nb.ca > wrote in message
news:1168480362.478654.27510@i56g2000hsf.googlegroups.com...
> Sportflyer wrote:
>> As a newbe to preparing espresso for Lattes , I am a bit confused as to
>> when
>> to stop a shot. When I start the shot , the flow begins after 5 to 6
>> secs,
>> then the flow is black for about 3-4 secs followed by dark brown crema
>> for
>> about another 5 to 6 secs , then crema turns light brown /tan for about
>> another 10 secs before turning watery. If I stop a immediately after the
>> light brown begins , then I am definily short as at that time I only get
>> 1
>> 1/2 oz . I stop normally a few secs after the crema turns tan . What to
>> do
>> next ? Grind coarser ? Tamp less hard?
>> Tks
>
> I have noticed that when I use old coffee I get black threads for the
> first few seconds of the shot. I do not get this when I use the beans I
> have roasted the day before. Instead, the shot starts red-brown with
> streaks and holds like this for quite a while before turning pale. If
> you are not using fresh-roasted coffee try it and see if the whole
> process is a lot more straightforward.
>
> John
>




 
Date: 09 Jan 2007 21:47:28
From: RoqueJa
Subject: Re: when to stop a shot?
On Tue, 9 Jan 2007 20:55:03 -0800, "Sportflyer"
<mode1flyerNOSPAM@netzero.net > wrote:

>As a newbe to preparing espresso for Lattes , I am a bit confused as to when
>to stop a shot. When I start the shot , the flow begins after 5 to 6 secs,
>then the flow is black for about 3-4 secs followed by dark brown crema for
>about another 5 to 6 secs , then crema turns light brown /tan for about
>another 10 secs before turning watery. If I stop a immediately after the
>light brown begins , then I am definily short as at that time I only get 1
>1/2 oz . I stop normally a few secs after the crema turns tan . What to do
>next ? Grind coarser ? Tamp less hard?
>Tks
>

5to6+5to6+10=20to22 sec for j1 to 1.5oz.

Sounds close. How does it taste?.

You have, what?, three-four variables to play with. Grind is the
preferred tweak, if you can do it. Then there's dose, which you're not
supposed to tweak, but you can only do what you can. Variable three is
time of the pull. Variable four: tamping pressure isn't going to make
any difference IMO. this has been much discussed, and my conclusion,
based on the wide discussion and my own observations, is: Doesn't
matter. Others will disagree. YMMV, obviously.

You could try grinding one click coarser (depending on your grinder),
but that could give you too much volume (again, depending on your
grinder).

If your grinder doesn't have fine enough resolution, try underdosing
just a tad. File under heresy, but it will work. Could combine these:
Grind coarser and kick up the dose. If that works, it would be my
preferred solution, but you're obviously limited by how much you can
fit into the portafilter.

Or just go for another 5 sec.

This is espresso, not rocket surgery. Experiment.





  
Date: 09 Jan 2007 23:01:22
From: Sportflyer
Subject: Re: when to stop a shot?
It taste a bit bitterish .

I can adjust grind very finely as I am using the Quickmill grinder . I am
using Gaggia Careazza for the espresso machine.

"RoqueJa" <no-email.com@ > wrote in message
news:elu8q29pvskt6l894dia3j72g8lreetiaa@4ax.com...
> On Tue, 9 Jan 2007 20:55:03 -0800, "Sportflyer"
> <mode1flyerNOSPAM@netzero.net> wrote:
>
>>As a newbe to preparing espresso for Lattes , I am a bit confused as to
>>when
>>to stop a shot. When I start the shot , the flow begins after 5 to 6
>>secs,
>>then the flow is black for about 3-4 secs followed by dark brown crema
>>for
>>about another 5 to 6 secs , then crema turns light brown /tan for about
>>another 10 secs before turning watery. If I stop a immediately after the
>>light brown begins , then I am definily short as at that time I only get 1
>>1/2 oz . I stop normally a few secs after the crema turns tan . What to
>>do
>>next ? Grind coarser ? Tamp less hard?
>>Tks
>>
>
> 5to6+5to6+10=20to22 sec for j1 to 1.5oz.
>
> Sounds close. How does it taste?.
>
> You have, what?, three-four variables to play with. Grind is the
> preferred tweak, if you can do it. Then there's dose, which you're not
> supposed to tweak, but you can only do what you can. Variable three is
> time of the pull. Variable four: tamping pressure isn't going to make
> any difference IMO. this has been much discussed, and my conclusion,
> based on the wide discussion and my own observations, is: Doesn't
> matter. Others will disagree. YMMV, obviously.
>
> You could try grinding one click coarser (depending on your grinder),
> but that could give you too much volume (again, depending on your
> grinder).
>
> If your grinder doesn't have fine enough resolution, try underdosing
> just a tad. File under heresy, but it will work. Could combine these:
> Grind coarser and kick up the dose. If that works, it would be my
> preferred solution, but you're obviously limited by how much you can
> fit into the portafilter.
>
> Or just go for another 5 sec.
>
> This is espresso, not rocket surgery. Experiment.
>
>
>