friendlyfoe Senior Member Joined: 14 May 2013 Posts: 116 Location: toronto Expertise: I like coffee
Posted Fri Nov 1, 2013, 6:54am Subject: Some brew temperature and flavor questions
machine - saeco gran crema - bottomless PF. grinder - k3 touch using a large cup because i havent properly made the pf bottomless (edit) but I do pre-fill the cup with boiled water to warm it. I also run water through the brew group with no pf, and will leave the pf installed in the machine during warm up so that the aluminum is hot.
Trying to better understand the flavors in a shot of espresso.
A little back story that relates to the shot i just brewed. There is a high end coffee shop downtown Toronto called Dineen coffee co. . They have a proprietary blend/roast and a gorgeous la marzocco that they use to brew shots. The espresso that they serve....i can barely bring myself to swallow, and have had others agree with me. The shots arent sour as in cold, but what i think of as very clear citrus type flavors (only descriptor i have) are so overpowering in their clarity so as to make it basically taste sour, which eventually dissipates into a caramel chocolate finish. Is espresso supposed to taste like this?
As for my shots I have been brewing at 16 grams, shutting the machine off after 27 seconds of brew time and pulling the cup a second or two later, and getting close to 60 grams of liquid. I tightened the grind a touch, and as a result what had previously looked like 16 in the pf at a coarser grind, was 18 grams with the pf filled to what visually was the same volume. Figured i'd run with it and see what happens. 18 grams of espresso to 45 grams of liquid in the same time frame and good crema.
The actual shot was nice, and quite hot. First taste was chocolaty and rich, but had just a hint of that flavour of, its not cold sour, it's similar to that flavour from the dineen shot but to my palate is very close to a sour flavor. Thoughts on this?
I also had a question about a technique for using such a simple machine. I noticed that once the machine is fully warmed and up to brew temperature if i open the steam wand i get a bit of steam at first, which will stop completely after 5 or so seconds. Would doing this with such a small boiler sbdu effectively do the same thing as flushing an hx to bring the temperature of the water in the boiler down to brew temperature? Or am i trying to be too clever here?
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