[Homeroast] Making Espresso

David Morrow dmorrown at gmail.com
Sun Aug 29 23:46:37 CDT 2010


Hank,

If it's really a Classic, it has a 3-way valve.  You can tell by the little
squirt of coffee-like liquid that comes out of the vertical tube into the
drip tray as you end the shot.

On Sun, Aug 29, 2010 at 9:25 PM, Hank Perkins <hankperkins at gmail.com> wrote:

> 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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