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bib
註冊時間: 2007-04-21
文章: 786
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 發表於: 星期二 八月 14, 2007 7:26 pm 文章主題: YUMMY |
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Today, after spent more than a month and one Ton coffee beans.
The 1st espresso, I can call it is an Espresso myself.
Thanks
Will try to have more beans spots.
Very fine and nice grind.
Preheat and flush group head to 206, 1 minute rebound = 202-203 degree.
Start to extract for 25 second + ??
??? D ???????
Thank you very very much.
BTW, it is a 18.1 - 18.2g double.
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bigmama
註冊時間: 2007-05-12
文章: 79
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| 發表於: 星期三 八月 15, 2007 9:38 am 文章主題: |
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You got to be  !! Taste good? |
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bib
註冊時間: 2007-04-21
文章: 786
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| 發表於: 星期三 八月 15, 2007 3:58 pm 文章主題: |
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| bigmama 寫到: | | You got to be !! Taste good? |
Taste ok to me.
I think it can be grind a little finer to prevent the crema lost with more powder spots.
Will update a better shot later when I think it is a regular nice espresso which deserves people to say it is an Espresso.
Now, I need to search 2 good quality espresso tasse to drink and make the whole thing a little close to perfect.
No bad quality illy.
Yes, I am to be a real Home Barista champion. ha ha ha.
Something deserves us to think:
Why we make coffee drink ourselves at home?
Why don't we use the equipment as its highest performance and
Should we make coffee/espresso as nice as we can?
Sometimes I don't agree with k?'s theory; all simple regulation with a little ??? , so, when I read some review say something, I need to think 1 think it suits for me to USE or not. Something is numbers / theories only.
I make the above shot based on the actual time experience and ton of bean wasting.
15g or less = impossible for my double basket.
More than 18.5g = under extraction, actually I can use 21 or more; but it is a wrong way and weight and waste.
Water, I think preheat the group to 206? = about 96.5-97? and spend 1 minute to rebound, the group would be turned down to about 203? = 95?.
Brewing water must be higher, nothing can guarantee the brewing water temperature. Sorry I don't know the theory and the structure of the group design, single / double boiler and heat-exchange 's big differences and PID can really control every shot with a same temperature of WATER in 25-27 sec. ?
No heat lost or other matter ???
BTW, it is not the first shot I made this time after heating up the machine, this is the 3rd shot, and the 1st always not the best one when you make more than 2. Then you could find it; whoever you are.
This is my personal own tasting, and I found it in a PRO Barista's shop.
We agree this: The 1st shot always not the best.
1 more thing - I will stop the machine when I see a light milky brown espresso started to come out. Or remove the cup from the filter
At last, we need good espresso and drink;
not experiences in an espresso / roaster lab.
Although, a little not enjoy the processing from the beginning.
When I found the grind, ha ha...good la... easier la rather than go to the upstairs cafe to have the X-PAD-SO - ???, ?? ? ??
Another mouth-explosion gag :
One up stair cafe, their menu has cappuccino and latte.
But no espresso; the boss said it is her own feeling's cappuccino and latte.
Espresso or not, , not an issue...
#*@*$^%!
Reason: lack of a suitable grinder cost 850 - 5500 only for the double
group China made 20,000 espresso machine...
Plus I think it can not be marked up over 20 dollar per shot.
$35 for a crap regular coffee and $4? for a Cap or Latte...plus 10%
&*%^$#@!+
Thank you |
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