I'm south of Fresno... gotta referral? Anyone? Anyone close enough to want to share technique re: a Cremina?

I live in Fresno, and, regrettably, I can tell you with some confidence that there aren't any world class coffee shops here. The nearest good shops are Verve in Santa Cruz, Barefoot in Santa Clara, and Blue Bottle and Ritual in San Francisco. Those are pretty far away, though.

Of course, if you want to bring that sweet Cremina over to my house, I'd love to try pulling some shots on it. Unfortunately, I have no experience pulling shots on a lever machine, so I won't be able to give you much help there, but you can taste how shots taste on an e-61 pump machine.

The sweetest espresso I can recall was the Guatalope blend from Sweet Marias a couple years ago I think now. I can find nothing about it here or at Sweet Maria's but I wonder what the comments were at the time.

Beezer wrote: ...Of course, if you want to bring that sweet Cremina over to my house, I'd love to try pulling some shots on it. Unfortunately, I have no experience pulling shots on a lever machine, so I won't be able to give you much help there, but you can taste how shots taste on an e-61 pump machine.

Now, that would be really doable! I'm down in Hanford. If you're serious Ms. Cremina and I (and beans) can make that happen.

Dogshot wrote:I would avoid the Malabar.

...Is it possible the p-stat on your Cremina is set high?

...By the way, I like the treatment you gave your photo - nice shot.

Mark

Actually, with the beans I'm using, .85 bar is too cold (sour) .90 - 1.0 bar works best.

No real treatment to the photo other than sharpening. I took the pic with a F1.8 lens... real quick lens.

Now, that would be really doable! I'm down in Hanford. If you're serious Ms. Cremina and I (and beans) can make that happen.

Hanford isn't far away at all. We should definitely do an espresso-meet. Send me a PM and let me know when you want to get together.

My sweetshots were also made by ethiopian. From Caffe fresco.

I didnt expect it, i thought taste would be more earthy.
Shows what I know

I think lots of us in this money-pit, black hole of an espresso passion are always seeking that 'sweet' shot. Espresso is .... for lack of better words... insane. I feel like I'll never 'get there.' Many of us have a hard time finding the flavour descriptors to match what we taste on our palate, but we try DAMN HARD!

I found that - specifically with BLACK CAT - high doses from 18-21g really brought out the flavour. Now, also at just below 200F pulled tightly. Normale - maybe it's because I've never made one properly? - espresso never tastes as good as a ristretto or ristretto-ish shot. I've found my best shot has cooler rather than hotter, but it hasn't been easy always achieving the proper cool temperature because too cool is awful.

I just taste the shot and as long as it has a nice flavour profile and low acidity than I'm happy. I don't really try to taste through the coffee, if you know what I mean.

Spitz.me wrote:I think lots of us in this money-pit, black hole of an espresso passion are always seeking that 'sweet' shot. Espresso is .... for lack of better words... insane. I feel like I'll never 'get there.' Many of us have a hard time finding the flavour descriptors to match what we taste on our palate, but we try DAMN HARD!

I found that - specifically with BLACK CAT - high doses from 18-21g really brought out the flavour. Now, also at just below 200F pulled tightly. Normale - maybe it's because I've never made one properly? - espresso never tastes as good as a ristretto or ristretto-ish shot. I've found my best shot has cooler rather than hotter, but it hasn't been easy always achieving the proper cool temperature because too cool is awful.

I just taste the shot and as long as it has a nice flavour profile and low acidity than I'm happy. I don't really try to taste through the coffee, if you know what I mean.

Good post! The 'high dose'.. I'm assuming that's with the 58mm PF... I normally dose 15 - 15.5g with my lil 49mm basket.

Don't get me wrong in my quest for the sweet/sweeter shot. I also enjoy the shot particularly if it's not sour/bitter, I do (kinda) like 'earthy'. I don't get excited about the "clarity" of the shot... if that makes sense. My drip gives me clarity of cup.

Thanks for the input.

I don't know if I'll achieve that 'sweet', thick, gooey, etc... shot that some speak of. I don't even know if anyone else would enjoy the espresso that I make on my lil cremina... but this morning's Sweet Maria's Classic espresso blend was still pretty durn good...

15.5g, WDT, tamp (probably 15#), 1.0bar, 22 sec., 1.75 oz.

'

there is a blend called sweettooth that is actually pretty sweet