[Homeroast] Making Espresso

Dennis Parham dparham_is at mac.com
Sun Aug 29 20:17:10 CDT 2010


Hank, are you sure your machine has a 3 way Valve? Some if the gaggias do and some do not... Make sure before adding a blind basket ... Lol 

Dennis Parham Sent from my iPhone

On Aug 29, 2010, at 9:00 PM, Hank Perkins <hankperkins at gmail.com> wrote:

> 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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