Proper rest time for Vivace Dolce
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I've have Dolce delivered every week for the last 18+ years. It arrives at my house 2 days old. Schomer pulls at his shops and recommends using from 3-10 days old. I agree. I feel the magic is fading on day 10 and then start the next day with the new batch.IMAWriter wrote:PTI.
Being VERY familiar with Dolce, it needs (IMO) 8 days post roast for it to be right.
- dominico
- Team HB
- Posts: 2007
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If by "the magic" you mean the massive portafilter sneeze I get after pulling this stuff on a lever, due to it still heavily degassing after 7 days, then I agree!Kipp wrote:I feel the magic is fading on day 10 and then start the next day with the new batch.
https://bit.ly/3N1bhPR
Il caffè è un piacere, se non è buono che piacere è?
Il caffè è un piacere, se non è buono che piacere è?
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Sounds like Dolce is allergic to your lever
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I have to go with this. No way Dolce works for me at 3 days. Seems like in this case, YMMV is appropriate.dominico wrote:If by "the magic" you mean the massive portafilter sneeze I get after pulling this stuff on a lever, due to it still heavily degassing after 7 days, then I agree!
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Well way off topic, sorry. Split topic?
I have been looking for a small machine to take on the road for work trips and was planning on a Olympia Maximatic or Cremina. I've owned both way back 16+ years ago.
I find it very interesting that you guys are having issues pulling super fresh Dolce beans on a lever.
Leads me to think I should get a Maximatic and a pair it Monolith flat. I love the compact size and the news it will come with Mythos Ti burrs now.
3 day old beans are pouring like a dream on my Linea Mini as long as follow Schomer's Super Ristricted Ristretto recipe or my modified version.
Schomer's current recipe:
Beans 3-10 days old
9 bar at 203 F
20g in Synesso triple basket
30lb tamp
27 secs
3/4 fluid oz. by volume out
My current modified recipe: for CAD style ristrettos
Beans 3-9 days old
Low Pressure - straight 6 bar on Linea,
Low Flow-250ml/30secs
Mythos 1 Clima Pro grinder -grounds exit at 35C/95F
Lower dose 18g in 18g VST/Strada basket
Lower temp-196F
Lighter 10kg/22lb tamp
27 secs
12g by weight out! Yeah, no a typo. Just enough to completely coat your tongue.
The shots taste like the finest, most complex, melted Belgium chocolate infused with the most fragrant coffee essence you can imagine.
I have been looking for a small machine to take on the road for work trips and was planning on a Olympia Maximatic or Cremina. I've owned both way back 16+ years ago.
I find it very interesting that you guys are having issues pulling super fresh Dolce beans on a lever.
Leads me to think I should get a Maximatic and a pair it Monolith flat. I love the compact size and the news it will come with Mythos Ti burrs now.
3 day old beans are pouring like a dream on my Linea Mini as long as follow Schomer's Super Ristricted Ristretto recipe or my modified version.
Schomer's current recipe:
Beans 3-10 days old
9 bar at 203 F
20g in Synesso triple basket
30lb tamp
27 secs
3/4 fluid oz. by volume out
My current modified recipe: for CAD style ristrettos
Beans 3-9 days old
Low Pressure - straight 6 bar on Linea,
Low Flow-250ml/30secs
Mythos 1 Clima Pro grinder -grounds exit at 35C/95F
Lower dose 18g in 18g VST/Strada basket
Lower temp-196F
Lighter 10kg/22lb tamp
27 secs
12g by weight out! Yeah, no a typo. Just enough to completely coat your tongue.
The shots taste like the finest, most complex, melted Belgium chocolate infused with the most fragrant coffee essence you can imagine.
- dominico
- Team HB
- Posts: 2007
- Joined: 9 years ago
I wouldn't say it's really an issue so much as you have to be prepared to deal with a bunch of residual pressure still in the brew chamber when you go to pull the portafilter. Do it carefully...
Other than that I thought it tasted best after a at least a week's rest.
Other than that I thought it tasted best after a at least a week's rest.
https://bit.ly/3N1bhPR
Il caffè è un piacere, se non è buono che piacere è?
Il caffè è un piacere, se non è buono che piacere è?
- dominico
- Team HB
- Posts: 2007
- Joined: 9 years ago
It's been a while, about 9 months ago.
https://bit.ly/3N1bhPR
Il caffè è un piacere, se non è buono che piacere è?
Il caffè è un piacere, se non è buono che piacere è?
- dominico
- Team HB
- Posts: 2007
- Joined: 9 years ago
This thread split off from KafaTek Monolith 68mm conical single-doser
A side discussion about the rest time needed for Vivace Dolce sprouted which had nothing to do with the Monolith grinder, so I moved it here, leaving the original post in the Monolith thread for continuity.
A side discussion about the rest time needed for Vivace Dolce sprouted which had nothing to do with the Monolith grinder, so I moved it here, leaving the original post in the Monolith thread for continuity.
shawndo wrote:Denis told me he tests with Dolce pulled ristretto particularly because it is difficult to get a decent yield from that.
IMAWriter wrote:
PTI.
Being VERY familiar with Dolce, it needs (IMO) 8 days post roast for it to be right.
https://bit.ly/3N1bhPR
Il caffè è un piacere, se non è buono che piacere è?
Il caffè è un piacere, se non è buono che piacere è?
- pizzaman383
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I have also found this to be true. I think it is more noticeable from vivace than many other blends.dominico wrote:Other than that I thought it tasted best after a at least a week's rest.
Curtis
LMWDP #551
“Taste every shot before adding milk!”
LMWDP #551
“Taste every shot before adding milk!”