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No crema anymore?!? - Page 2

Postby mrgnomer on Thu May 03, 2007 8:06 pm

psycho_supreme wrote:Sorry, just looking for a second opinion.


I think JonR was right with the CG response. Sounds like beans. That, or possibly grind, technique or both.

If you're getting a solid puck with no real signs of channeling from a 20+sec extraction but no crema I'd guess it's stale beans.
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Postby psycho_supreme on Sun May 06, 2007 2:44 pm

Hey again guys,

After throwing a relatively complicated mod on my cheap delonghi burr grinder, I managed to shim the burrs closer together, resulting in a finer grind.

The results:
well, I did get a MUCH better shot, around 25 seconds again, but there was a center channel that formed on my naked portafilter and crema did appear, (only about 20% crema though). The puck was yet again perfect. The shot tasted much more like espresso should, with some chocolaty notes like when its prepared at the cafe in which I bought the beans from.

I think I may very well have to fork over the $$ to get a new grinder.

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Postby Jasonian on Mon May 07, 2007 1:56 am

If a finer grind didn't slow the shot, then it must not be the grind setting determining the timing.

Sounds like a pressurized PF, which you've said is disabled.

kind of interesting.
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Postby psycho_supreme on Mon May 07, 2007 4:26 pm

Jasonian wrote:If a finer grind didn't slow the shot, then it must not be the grind setting determining the timing.

Sounds like a pressurized PF, which you've said is disabled.

kind of interesting.


1) Before it was very under extracted, now its as I stated in my post just above.

2) The shot was about 20 seconds previously, its around 25 now, if I were to let it go any longer it would probably be very lungo.

Sorry for the misunderstanding Jasonian.

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Postby psycho_supreme on Thu May 31, 2007 2:33 pm

Hey again guys,

Update:

While I'm saving up for a better grinder, I performed a relatively complicated mod on my cheap delonghi burr grinder, and managed to shim the burrs closer together, resulting in EVEN finer grind.

The results:
well, I did get a MUCH better shot, around 35-40 seconds for a 1.5oz double now, with plenty (70% or so) of dark reddish crema. and it was almost just "drip, drip, drip"; and I got noticeable tiger-striping. Yay, the joys of espresso through a naked pf!

I'll have some pics soon! and maybe a new grinder! hee hee :)

thanks to everyone that helped me out :)

- Matt
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