another_jim wrote:2. Once you have the stop color engraved on your brain, then for a given basket. . . .

Like the OP, I'm also new to the LaSpaz Viv II.
I'm transitioning from an E61 (Iso Tea), and noticing a very different quality of the pour. The machine produces generally amazing crema. This is not the faux big-bubble crema of robusta with a 2 hrs. rest, but very decent, smooth. It's different enough for me to notice, if not make a quality judgement. Relevant to your comment, the transition to blonding is much less distinct (as is the striping). If there's something generally accurate about this observation (more and "different" crema,) it could make a newbie's challenge a little more difficult.

Others have reported "improved" crema with the S1 over their previous machines, and there's a certain logic to a more crema-rich shot blending in the color distinctions, but that's as far as I can go with it.

Shift to a water-related question: I used one of Chris's double canisters on my Tea, and combined enough unsoftened water to get about 5 grains of hardness. Since I direct plumbed my LaSpaz, I'm down to 0-1/2 grains with not clear option for such "tuning." I'm wondering if some of the crema and some taste differences can be attributed to my shift to super-softened water.

Martin

Going well this week with the tips I have received....

One thing I started doing was WDT and noticed that tapping the PF after stirring really updoses the basket quite a bit to the point it was choking my shots. Now I just sweep across the top and it's better.

One thing I am consistently getting with the naked PF is - err - stalactiization - with every pour producing multiple peaks with no real coalescence. My assumption is that it is distribution rather than tamping but I am not sure. It feels like I am doing the right thing but without knowing what may be in error it's hard to alter. I do think I am tamping hard but consistently and using the espro I am concentrating on the click but still those pesky peaks. Nothing specifically mentioned about it in HB's how-to on extractions that I could glean.

Italyhound wrote:One thing I am consistently getting with the naked PF is - err - stalactiization - with every pour producing multiple peaks with no real coalescence.

Your pour should start this way and then form a single cone within a few seconds.... does it not?

jesawdy wrote:Your pour should start this way and then form a single cone within a few seconds.... does it not?

Nope - stays pretty much all the way through.

What sort of volume do you get and in what time frame? I'm just wondering if your flow rate is really slow.

Any others comments on how the naked extraction looks, starts out, etc.?

If you have the ability, a video might help. See Videos of espresso extractions

Let me see if I can somehow scrape up a video.

The extraction time is in range - about 1.5 in 30 seconds fairly consistently.

Video uploaded http://www.home-barista.com/tips/videos-of-espresso-extractions-t1340.html

Boy I am starting to get in the groove with my VII and it feels so good. I switched coffee and it has meant the world to my extractions and my personal taste to boot.

I also began to produce some great microfoam which has been smooth going on this machine.

This brings me to a question and it's about making cappuccino. My wife likes hers to have a stiffer bodied foam on top which seems to be the 'anti microfoam'. Reading through the guides - this is traditional. Stiffer foam on top and milk in the coffee.

Should I be making a bit of sea foam hereto get this result? She says my milk is too uniformly smooth and silky and not foamy enough.

Thanks

Evan

HB wrote:If she prefers a drier cappuccino, make it! Stretch the milk to as high as 140F instead of 80-100F and allow in a bit more air. The milk will almost double in volume. Forget about latte art, do a white cap (all foam) or monk's head (foam center with brown crema ring). What we men do for love...

Thanks. It's like having a gold mine but wantin' the shaft. Go figure