[Homeroast] Water retained in the portafilter **Followup**

silas coelho silascoelho1 at gmail.com
Mon Jan 25 12:07:15 CST 2010


Michael B

I got some Brazil Daterra from a friend of my, but roasted at origin. I
never found any place here in USA which I can buy green Daterra? Any
reccomendation?

Grato
Silas

Contritionem praecedit superbia,
et ante ruinam exaltatio spiritus (Prov 16:18)

https://sites.google.com/site/coelhosefamilia/


2010/1/25 michael brown <disracer at msn.com>

>
> hmmmm thanks for the tip.  I "blended by the seat of my pants" two
> handfulls of Brazil Dattera, and one hand full of Guatemala Antigua, then
> used my finger to stir it in the hopper.  Very scientific huh?  Incredibly
> smooth.  I'm still of the opinion that a good crema tastes wonderful despite
> other's opinion that crema tastes like much and messes up the shot.  The
> crema was smooth and semi-sweet and the rest of the shot had a light
> mouthfeel but def brazil base.  Brazil was roasted about 5-10 seconds into
> 2C and Guat dumped right at the start of 2C.
>
> But yeah this is my second tamp i've bought trying to find the right fit.
>  I've emailed Seattle Coffee Gear, Espresso parts, and even Saeco to see
> what size PF came in the Estro machines.  They all said, i dunno maybe a 53,
> but you should be fine with a 52, even though i told them i wasn't happy
> with a 52 cause it had way too much wiggle room.  But i'll try the NSEW
> idea, thanks for the idea.
>
> Michael B
>
> > Date: Mon, 25 Jan 2010 09:03:31 -0800
> > From: yakster at gmail.com
> > To: homeroast at lists.sweetmariascoffee.com
> > Subject: Re: [Homeroast] Water retained in the portafilter **Followup**
> >
> > Michael B,
> >
> > Great news on the espresso.  What did you pull and how did it taste?
> >
> > My pulls of Liquid Amber this weekend were great, but I stalled out my
> Vac
> > Pot both times I tried to brew a pot of Yemen / Sulawesi blend that I'd
> > roasted.  Oh well.
> >
> > As for the tamper, I was using a 49 mm tamper for a while after I changed
> to
> > a 53 mm basket (fit the machine better without getting stuck on the
> gasket)
> > and it was no problem.  You can use a NSEW or Staub tamp technique where
> you
> > push down on the North, South, East, then West corner of the basket after
> > the main tamp in the center.  This page talks about tamping,
> > http://coffeegeek.com/opinions/coffeeatthemoment/10-08-2006, but I'm of
> the
> > opinion that the grind, dose, distribution and leveling are more critical
> > then the tamp, and especially with my lever machine.
> >
> > -Chris
> >
> > On Mon, Jan 25, 2010 at 8:10 AM, michael brown <disracer at msn.com> wrote:
> >
> > >
> > > Calibrated the grinder last night to grind finer.  First shot this
> morning
> > > i went as fine as it would go with one tamp.  Well actually it was two.
>  i'm
> > > using a 52mm Tamp that still has a lot of wiggle room so i tamped,
> knocked
> > > the grinds off the side of the PF and tamped again.  I contacted
> several
> > > websites who said a 52 with a little wiggle room would be fine...i
> thought
> > > it should be a snug fit, but anyway.  Drip drip drip.  Too fine!?!?
> > >
> > > Second shot, two clicks courser, same tamping style/technique.  AMAZING
> > > SHOT.  Might be the first time i've actually got a amber, dark brown
> crema.
> > >  i went 25seconds and it was a beauty!  So thanks for all the tips and
> > > tricks.  All the way from unpressurizing the PF to calibrating the
> grinder,
> > > to the "sneeze" affect of the Estro.  Great start to the day.
> > >
> > > Michael B
> > >
> > >
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