[Homeroast] Water retained in the portafilter **Followup**
silascoelho1 at gmail.com
Mon Jan 25 12:07:15 CST 2010
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
Contritionem praecedit superbia,
et ante ruinam exaltatio spiritus (Prov 16:18)
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
> > 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
> > a 53 mm basket (fit the machine better without getting stuck on the
> > and it was no problem. You can use a NSEW or Staub tamp technique where
> > 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
> > 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
> > > i went as fine as it would go with one tamp. Well actually it was two.
> > > using a 52mm Tamp that still has a lot of wiggle room so i tamped,
> > > the grinds off the side of the PF and tamped again. I contacted
> > > websites who said a 52 with a little wiggle room would be fine...i
> > > 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
> > > 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
> > > to the "sneeze" affect of the Estro. Great start to the day.
> > >
> > > Michael B
> > >
> > >
> > _______________________________________________
> > Homeroast mailing list
> > Homeroast at host.sweetmariascoffee.com
> > Homeroast community pictures -upload yours!) :
> Hotmail: Trusted email with powerful SPAM protection.
> Homeroast mailing list
> Homeroast at host.sweetmariascoffee.com
> Homeroast community pictures -upload yours!) :
More information about the Homeroast