What to do with my espresso while waiting for boiler to be ready to steam? - Page 3
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- Posts: 67
- Joined: 11 years ago
thanks. it helps.... to know.Burner0000 wrote:140 yr old. :p ...
Yes but not refilling can harm your boiler and burn out your heating element. I at least don't notice a change in the few minutes before steaming. That's why Rancilio advises not to steam more than 12oz each time.
- happycat
- Posts: 1464
- Joined: 11 years ago
I added a PID with steam control to my Classic and I get quick hot steam even after pulling a shot or two. Ready by the time I get the milk out of the fridge and poured into the pitcher.
As a note to other SBDU users, after using steam, next shot (evenne xt day etc) you might want to run the brew switch early to fill the boiler then let it heat up for the actual shot.
As a note to other SBDU users, after using steam, next shot (evenne xt day etc) you might want to run the brew switch early to fill the boiler then let it heat up for the actual shot.
LMWDP #603
- forgetcolor
- Posts: 116
- Joined: 17 years ago
New Silvia v3 owner, asking myself the same question as this thread.
I've been steaming first as per recommendations I've read elsewhere, but am wondering if it makes the most sense. I first let my machine heat up for 30-60 minutes, which gets the temp very stable (esp. w/ PID), then when I'm ready to go I ruin that stable temp by kicking the machine into steam mode, steam the milk, then run water through the group down to just below set temp, then grind/dose/tamp while waiting for it to stabilize. Honestly, I often pull the shot a degree or two off because it doesn't settle quick enough.
Guess I'm wondering if it makes more sense to pull the shot first. Main problem is likely that the cream will dissipate, meaning I don't get as good latte art, but it seems the brew temp will be more stable/accurate this way.
Thoughts?
I've been steaming first as per recommendations I've read elsewhere, but am wondering if it makes the most sense. I first let my machine heat up for 30-60 minutes, which gets the temp very stable (esp. w/ PID), then when I'm ready to go I ruin that stable temp by kicking the machine into steam mode, steam the milk, then run water through the group down to just below set temp, then grind/dose/tamp while waiting for it to stabilize. Honestly, I often pull the shot a degree or two off because it doesn't settle quick enough.
Guess I'm wondering if it makes more sense to pull the shot first. Main problem is likely that the cream will dissipate, meaning I don't get as good latte art, but it seems the brew temp will be more stable/accurate this way.
Thoughts?
- happycat
- Posts: 1464
- Joined: 11 years ago
The art is in the milky coffee. When you pour (starting high to get the stream to mix in the milk, going in a circle to build your canvas, then lowering to the edge to make the art) Crema is nice but I'm not sure how essential it is to art.
LMWDP #603
- Maxwell Mooney
- Posts: 284
- Joined: 12 years ago
Shots don't lose quality over time. Crema dissipates, but it's the most bitter part of espresso anyway. Its also not essential to latte art. Most baristas swirl their espresso around a bunch before pouring to break down really thick crema anyway. Losing temperature has no effect on the actual flavor of the espresso. Dropping temperatures only affect your ability to perceive the flavors in the espresso. If your espresso turns unpleasant after it's cooled, then the shot wasn't extracted properly, or the coffee was bad, in the first place.
"Coffee is evidence of Divine Grace, flavored coffee evidence of the Fall" -Kevin Hall
LMWDP #406
LMWDP #406
- Burner0000
- Posts: 469
- Joined: 12 years ago
forgetcolor wrote:New Silvia v3 owner, asking myself the same question as this thread.
I've been steaming first as per recommendations I've read elsewhere, but am wondering if it makes the most sense. I first let my machine heat up for 30-60 minutes, which gets the temp very stable (esp. w/ PID), then when I'm ready to go I ruin that stable temp by kicking the machine into steam mode, steam the milk, then run water through the group down to just below set temp, then grind/dose/tamp while waiting for it to stabilize. Honestly, I often pull the shot a degree or two off because it doesn't settle quick enough.
Guess I'm wondering if it makes more sense to pull the shot first. Main problem is likely that the cream will dissipate, meaning I don't get as good latte art, but it seems the brew temp will be more stable/accurate this way.
Thoughts?
I really think so. Another problem I have encountered with steaming first is once I bring the temp back down, allow the brew temp to come back up and purge excess steam from the group I still end up with too much pressure and to hot a grouphead results in an obliterated puck or very bitter shot.
Roast it, Grind it, Brew it!.. Enjoy it!..
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- Posts: 67
- Joined: 11 years ago
Are you sure about that? because i really feel that temp is an important variable.Maxwell Mooney wrote:Losing temperature has no effect on the actual flavor of the espresso. Dropping temperatures only affect your ability to perceive the flavors in the espresso..
- Maxwell Mooney
- Posts: 284
- Joined: 12 years ago
I am positive. If your shot is losing quality over time, rather than revealing cool and interesting new flavors, the either your extraction was off, or the coffee leaves something to be desired. You can certainly taste a range of different flavors over the decreasing temperature of a coffee, but they are already inherent in the coffee. Coffee can't magically gain new flavor compounds from just the air (unless it happens to be strongly tainted air, perhaps... Still unlikely).
"Coffee is evidence of Divine Grace, flavored coffee evidence of the Fall" -Kevin Hall
LMWDP #406
LMWDP #406
- happycat
- Posts: 1464
- Joined: 11 years ago
The temperature during brewing makes a difference.gingi wrote:Are you sure about that? because i really feel that temp is an important variable.
But temperature post brewing has only a masking effect... Hot coffee masks flavour (good or bad) Cold coffee can be delicious. My syphons generally taste better and better as they cool.
LMWDP #603