[Homeroast] Making Espresso

Hank Perkins hankperkins at gmail.com
Sun Aug 29 20:25:20 CDT 2010


OK, how do I determine this?

On Sun, Aug 29, 2010 at 8:17 PM, Dennis Parham <dparham_is at mac.com> wrote:
> 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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