Hi all! Been lurking around a while but this is my first post. I have a question about what my espresso should taste like. It usually has some bitterness but sometimes not, it just kinda has no flavor. But so many of you on this forum speak of tasting various flavors that sound so good such as : chocolate, caramel, fruit, etc. I am using a Rancilio Silvia, which i know is not a great machine but i have a modest budget as my wife doesn't not work and i am a lineman. I also have a La Pavoni Zip commercial grinder which i would think should be more than capable. I have tried Red Bird, CCC Toscano, CCC Aficionado, and CCC Rustico. I temp surf and have adjusted my grind. Whats going on here. Please help

rhodges wrote:I have a question about what my espresso should taste like. It usually has some bitterness but sometimes not, it just kinda has no flavor. But so many of you on this forum speak of tasting various flavors that sound so good such as : chocolate, caramel, fruit, etc.

Welcome!

I'd say that if you don't know what it should taste like, you should go find out. Find an exemplary espresso shop nearby and try a ristretto shot. Maybe someone on the board who lives closer to you could recommend one.

I was making ho-hum espresso for years - it was far better than any coffee shops I'd been to, but I had no idea what I was doing or what I was missing.

Then I had a ristretto shot at a great shop (since closed). Woah. Total game changer. Crema-licking-good. I thought "wow, I want to do this" so I worked at it, and my espresso is now worlds better; still not world class barista material, but I don't get nearly the practice.

I think finding a goal, then experimenting to get there is the way to improve and find those flavors.

Good luck, and again, welcome to the group!

Well thats part of the trouble. The only two coffee shops in town are Starbucks which i've heard is not good to judge by and a small independent coffee house and theirs taste primarily like mine when i pull a "flavorless" shot. I travel a great deal for work, perhaps i should keep my eyes open for cafes.

As far as tasting the different flavors, I am not really able to do that. Other than some chocolate tones and the blueberry from Ethiopian beans, I usually taste espresso. I keep trying, but I think some people's palates just cannot do it easily.

What kind of brew parameters are you using? Do you use a gram scale? I find when I am more compulsive with weights, including weighing the shots, I get my best shots.

I dont have a scale. I put a shot glass full of beans into the grinder. Grind all the beans into portafilter, use WDT, then level off with stock double basket and tamp. I usually pull just ever so slightly shy of 2 ounces in 25 sec but it does seem to blond a little early.

wot zize schot glazz?

1.0oz = 29.6cc = ~10g
1.5oz = ~15g
2.0oz = ~20g

Get yourself an inexpensive scale. Start pulling some nice ristretto shots.

http://shop.ebay.com/i.html?_nkw=0.1~10...eigh+Scale

will certainly be sure to do that. Thanks

Could be due to any number of factors. I honestly never spent much time with the silvia, but judging from what others have said, it can be a bit trickier to get repeatable, good shots. Definitely good advice to visit local shops to sample their espresso. Or take a road trip to a nearby city that has a good reputation for good espresso. There is a lot of trial and error involved, but that is the fun of it, because once you figure it out it will be sooo worth it. Don't give up. There is a ton of info here and other boards that are sure to help. Good luck!