Proper rest time for Vivace Dolce

#1: Post by **Kipp** » July 2nd, 2016, 1:29 am

IMAWriter wrote:PTI.
Being VERY familiar with Dolce, it needs (IMO) 8 days post roast for it to be right.

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.

#2: Post by **dominico** » July 2nd, 2016, 1:41 am

Kipp wrote:I feel the magic is fading on day 10 and then start the next day with the new batch.

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!

July 2nd, 2016, 10:24 am

Sounds like Dolce is allergic to your lever

#4: Post by **IMAWriter** » July 2nd, 2016, 2:09 pm

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!

I have to go with this. No way Dolce works for me at 3 days. Seems like in this case, YMMV is appropriate.

July 2nd, 2016, 9:51 pm

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.

#6: Post by **dominico** » July 2nd, 2016, 10:45 pm

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.

July 2nd, 2016, 11:18 pm

When was the last time you had Dolce?

#8: Post by **dominico** » July 2nd, 2016, 11:25 pm

It's been a while, about 9 months ago.

#9: Post by **dominico** » July 4th, 2016, 1:47 am

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.

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.

#10: Post by **pizzaman383** » July 4th, 2016, 9:17 am

dominico wrote:Other than that I thought it tasted best after a at least a week's rest.

I have also found this to be true. I think it is more noticeable from vivace than many other blends.