I picked up a Lady Silvia this weekend and I''ve been getting some shots out of it that seem to taste ok. I'm using a Baratza Maestro Plus until my Preciso comes in the mail Friday. I'm sure this is why I'm getting all sorts of stuff out of my machine. I typical shot is over shot in 10 seconds. And I get foam or creama at different times of the draw. One time I got "fake creama" right from the beginning. It is fake, right? Anyways, I'm waiting for my new grinder, as my Maestro Plus is 4 years old and needs a facelift.
How long should a shot take to pour? And when is the creama suppose to happen? I thought I read somewhere 30 seconds, and the creama at the end.
Beans, I roast fresh weekly. I have a mix of Brazil and Colombia as we speak, cause that is what is in my inventory.
I've been testing espresso shots around town, and one down the street is pretty damn good. And Charbucks was really not drinkable. Birdrock's was wild! All mine were drinkalbe to me, so I think it is all going to get better.
Hold on and slow down. That grinder won't come close to grinding for espresso. In a nutshell Espresso is basically 14 to 18 g of finely ground coffee, tamped to about 30 pounds of pressure which is loaded into a machine that produces apx 130 pounds of pressure and delivers water in the range of 195 to 205 f. The grind of the coffee should be adjusted to get apx 2 fl oz of espresso in about 25 to 30 seconds.
The tamp is the least important part of the process just be consistent and adjust the grind to suit. The coffee should be no older than two weeks for best results.
In real life, my name is Wayne P.
Feed the newbs, starve the trolls and above all enjoy what you drink!
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