[Homeroast] Making Espresso

Hank Perkins hankperkins at gmail.com
Sun Aug 29 20:00:17 CDT 2010


What a great resource.  It has rained here most of the day and I have
read many of the articles and posts.  I need to purchase a blind cup
to backflush my machine.

Installing a PID is a possibility.  I just need to do more research.

Thanks!!!

On Sun, Aug 29, 2010 at 3:32 PM, David Morrow <dmorrown at gmail.com> wrote:
> Hank,
>
> I'm glad to hear that you are back on track.  Let me second the
> recommendation to check out the Yahoo Gaggia Users Group.  There are lots of
> files showing how to maintain your Classic, and great tips on the message
> board to improve your shots.  You should definitely be backflushing and
> descaling periodically.  You might be interested in adjusting your brew
> pressure and temperature surfing or even installing a PID.
>
> You can find it at http://groups.yahoo.com/group/Gaggia/
>
>
> -----Original Message-----
> From: homeroast-bounces at lists.sweetmariascoffee.com
> [mailto:homeroast-bounces at lists.sweetmariascoffee.com] On Behalf Of Hank
> Perkins
> Sent: Sunday, August 29, 2010 12:13 PM
> To: A list to discuss home coffee roasting. There are rules for this
> list,available at http://www.sweetmarias.com/maillistinfo.html
> Subject: Re: [Homeroast] Making Espresso
>
> Made the wife a Latte.  She stated that the coffee shop latte has 10%
> of the flavor that mine did.  I told her the espresso should get
> better.  She was amazed.
>
> THANKS THANKS THANKS
>
> On Sun, Aug 29, 2010 at 10:18 AM, Hank Perkins <hankperkins at gmail.com>
> wrote:
>> Scott,
>>
>> Sounds like I have the time close.  I do have the 4-5 second dely but
>> it is completeing @ 22-24 seconds and that is me counting not using a
>> clock so it is more than likely a bit quicker.
>>
>> I will try again.
>>
>> On Sun, Aug 29, 2010 at 10:02 AM, Scott Miller <peechdogg at gmail.com>
> wrote:
>>> How long after you hit the brew switch before the elixir starts to
>>> drip is another thing to consider. You definitely want to see what
>>> happens once the Liquid Amber has rested 3-4 days, and it may be that
>>> 2 year beans are a bit long in the tooth.
>>>
>>> In general, I recall that with my Gaggia Coffee DeLuxe, the best shots
>>> came when there was about a 4-5 second delay before espresso started
>>> to drip. With a properly dosed, distributed & tamped double (14 g)
>>> basket I would get about 1.75 oz shot before blonding happened.
>>> Including the 4-5 second delay, total brew time was in the 26-30
>>> second brew time.
>>>
>>> Keep working at it! The Gaggia can produce decent espresso for lattes
>>> and do a good job texturing the milk.
>>>
>>> The SM espresso pages are good starting resource, too:
>>> http://www.sweetmarias.com/espresso-general1.php
>>>
>>> cheers,
>>>
>>> Scott
>>>
>>> On Sun, Aug 29, 2010 at 9:23 AM, Hank Perkins <hankperkins at gmail.com>
> wrote:
>>>> Both coffees are roasted to full city.
>>>>
>>>> On Sun, Aug 29, 2010 at 7:56 AM, michael brown <disracer at msn.com> wrote:
>>>>>
>>>>> The only thing i didn't see you mention was descaling the machine.  I'm
> always amazed at the difference it makes.  I don't realize the subtle
> changes that happen between descaling until i descale.Oh and putting a
> package of Grindz through the grinder.  Sounds like you know a lot about the
> technique and science behind the pulls.If you've already done this, tell us
> about the roast.How old was the Liquid Amber before your roasted it?Do you
> remember much about the profile?How long did you rest it?I started an
> espresso "quest" a couple of years ago, asked similar questions here on the
> list and kept tweeking until i was pulling great shots at home.Glad i never
> gave up!
>>>>> Michael Bb'ham, AL
>>>>>
>>>>>> Date: Sun, 29 Aug 2010 07:34:02 -0500
>>>>>> From: hankperkins at gmail.com
>>>>>> To: homeroast at lists.sweetmariascoffee.com
>>>>>> Subject: [Homeroast] Making Espresso
>>>>>>
>>>>>> All,
>>>>>>
>>>>>> I have been roasting coffee for 10 years or so and don't post here
>>>>>> often.  I am a dedicated drip coffee guy.  But my wife loves her
>>>>>> Lattes.  4-5 years ago I purchased a Gaggia Classic.   I played with
>>>>>> the machine for a few weeks but never got my shots where they needed
>>>>>> to be.
>>>>>>
>>>>>> Yesterday the wife asked if I would set it back up and start making
>>>>>> her Lattes (which she has been buying at the local coffee shop).  I
>>>>>> roasted I pound of Liquid Amber that was still in the bottom of the
>>>>>> bean bin.  I spent most of the afternoon making this nasty crap that I
>>>>>> drank about 4 shots.  My Rocky grinder is set to 10.  A double shot
>>>>>> has been weighed out to 14 grams.  The machine is preheated and a
>>>>>> blank or two is run.  My double shots are taking 22-27 seconds.  I ran
>>>>>> both the Liquid Amber and my Sumatra Drip.  Little difference.  the
>>>>>> crema is very light in color and thin.  The coffee is fine for lattee
>>>>>> but I like and espresso but the taste is dominated by thin and bitter
>>>>>> overtones.
>>>>>>
>>>>>> Please Help Me!!
>>>>>>
>>>>>> Hank
>>>>>>
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