Obviously ignore grinder setting numerical references! (Just replaced Rocky's burrs again last weekend and this time zero +18! Alternately would have been about -6 but then the stop screw got in the way of fine grind for ristrettos. Last burr set +12, before that +5, and originals zero happen to be 0, weird.)
(Actual Word doc has nifty pictures etc...)
How To Brew With The Bricoletta
10oz Double Shot Cafe Crema Americano
- The Bricoletta is designed to be left on 24/7 and has no water tank to fill.
- If not turned on, turn on. If switch already in the on position but light not on means turned off by the timer. Just toggle off then back on. Wait for the boiler pressure gauge to show up to pressure, 1.0 to 1.2bar. Normally it takes a good hour for the entire machine to come fully up to equalized temperature but here's a quick cheat! After boiler comes up to pressure the first time pull about 4oz water. Wait a minute and repeat. Do this six times. This will bring the entire brew path up to temp.
- Set Rocky grind to 28. (Exact needed grind setting will vary by bean.)
- Fill the 60cc scoop (medium) very slightly heaping with whole beans. (Average when weighed 18g.)
- Dump the beans in Rocky's hopper.
- Grind the beans and dispense into SS catch canister.
- Lock empty portafilter into grouphead and pull 8oz water either into your cup or SS measuring cup.
- Remove PF and wipe basket dry. Fill with ground beans from Rocky's SS catch canister.
- Lightly tap the portafilter on the side a couple times with the empty canister. Swipe grinds level with your finger or edge of Rocky's doser cover. With the tamper level in respect to the portafilter, press tamper onto grounds with medium pressure, very lightly tap the side of the portafilter, tamp the grounds firmly again, finish by rotating the tamper one to one and half full turns with light pressure to polish the top of the grounds. (Puck)
- Set filled PF gently on counter. Pull 4oz water through grouphead into measuring cup. Immediately lock filled PF in, empty and dry cup and place under PF, start pull and start 25 second count-down timer. Anywhere from 20 to 35 seconds for pull will be fine. Do not let it go beyond 35 seconds or brew may be bitter! (If pull takes too long grind number coarser, too short grind finer next time. Exact grind needed varies from bean to bean.) Goal is 4 to 5oz pulled into cup.
Now top off the cup with hot water for about 10oz total to taste.
Espresso Double Shot
Do same as above except set Rocky about 26. Target is 2 to 2.5oz in 25 to 30 seconds.
After Pulling a Shot
- Remove portafilter holding stainless steel 1 cup measuring cup under portafilter to catch drips. Carry the portafilter with the measuring cup under it to dump grinds in disposal.
- Thoroughly rinse portafilter with 190f water. If pulling another shot wipe basket dry.
- Flush empty group head into measuring cup for about 2 seconds, then loose PF with blank wiggle a couple seconds and another empty group flush. After each shot session pull 3 or 4 second water only back flush with PF blank locked in group.
- The drip tray should be dumped and rinsed every couple days or so depending on number of shots.
Cappuccino
- Pour 3oz milk into small SS pitcher (12oz) and place in fridge. (About half way up from bottom to beginning of pour spout.)
- Get da beans you want and follow previous directions for a double shot.
- Pull double shot into cup.
- Retrieve SS pitcher with milk from fridge.
- Purge water from steam wand into SS measuring cup until only steam comes out and close valve.
- Place tip just into the milk and open steam valve.
- Keep tip just below surface until milk temp hits ~100f then lower tip ½" or so.
- Tilt pitcher and or angle wand so milk is swirling in the pitcher and continue steaming.
- Stop steaming when temp hits ~140f.
- Tap pitcher on counter to break up bubbles and swirl to incorporate foam with milk.
- Pour into cup with espresso.
- After steaming wipe off the steam tip then briefly purge to make sure no milk is plugging the two steam tip holes.
- Alternately nuke da milk!
White Chocolate Kona Mocha Freeze
- Pull espresso double shot of FC Roast Kona into small 3oz SS pitcher, set in fridge.
- Pour 4oz half & half into blender.
- Add ½ 70cc scoop Ghirardelli White Chocolate to blender.
- Pour Kona double shot into blender.
- Add 7 1oz ice cubes.
- Blend on Liquefy until smooth. You may need to Pulse blend to finish it off.
Press Pot
- Set Rocky grind to 42. Grind and dump in pre-heated and dried press pot.
- Use one 53cc level scoop for 12oz press pot, two 70cc level scoops for 32oz.
- Fill with just off boiling water (205°f)
- Infuse for 3 minutes, plunge slowly and pour.
