espressoDOM Senior Member Joined: 1 May 2003 Posts: 2,188 Location: Bay Area Expertise: I love coffee
Espresso: WEGA Lyra (vibe) Grinder: Mazzer Mini Vac Pot: (no more coffee equipment) Drip: French Press Roaster: Hot Top Roaster; Fresh Roast...
Posted Wed Jun 11, 2003, 9:33am Subject: espressoDOM speaks
and nobody listens...sorry....(inside joke)
That was an awesome article for a newbie trying to become an intermediate. I only have so much time to devote to my newfound hobby but I dream of the day that I can pull shots like you talk about. I need it to become like clockwork so I can do it at 4:30 am on the way to work.... This was single handedly the most beneficial article I have read on the geek since I bought my Silvia from suggestions on here... Thankx
jroche Senior Member Joined: 19 Dec 2001 Posts: 24 Location: Piermont, New York Expertise: I love coffee
Espresso: Silvia, Solis SL90 Grinder: Rocky, Solis 166 Drip: Cone, press pot Roaster: dead dead dead
Posted Thu Jun 12, 2003, 7:11am Subject: blond not as fun
mark, very good description of the problems w/ doubles. i'm begining to think that tiger stripes are the best indicator of a well pulled shot. Blond being the tale of a not so great shot.
Just as an aside i found it curious when you refer to 28 seconds on your ristretto, then 25 secs on the double. how did/do you arrive at this time frame? mostly i judge my pulls by eye, stopping somewhere between say 24 and 28 secs on average.
I also find i get a lot less of the deeper redish color then i would like and i've so far attributed this to the belnds i've used rather than some fault w/ the pull and/or machine. but maybe i'm wrong.
MarkPrince Moderator Joined: 19 Dec 2001 Posts: 5,523 Location: Vancouver, BC Expertise: Professional
Espresso: KvdW Speedster Grinder: Compak K10 WBC Vac Pot: A bit too many Drip: Clive Coffee Drip Stand Roaster: Hario Glass Retro Roaster
Posted Sat Jun 14, 2003, 12:43pm Subject: Blonds and 28 seconds
My 25 second / traditional double, 28 second / double ristretto timing is partially based on alt.coffee's Al Critzer's theory and discussion on how ristrettos should take longer to pull than normals... this goes back a few years, but there are several very long and informative threads on the subject. I believe Al mentioned that a 1 oz ristretto from a double basket should take over 30 seconds... I found that 28 was my "sweet spot" with most blends.
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