Posted Fri Jan 14, 2005, 9:43pm Subject: Re: Triple technique
Hey, Our rules when pulling tripple ristretto shots are: 21g of coffee, Pre-infuse(from switch till you see espresso come out) around 8-11 sec. between 35-40 second pull total....at 1.5-at MAX! 2 ounces (crema included in volume).
This may need to be tweeked for a home machine but it yeilds a truely amazing shot. good luck.
Oh...with the naked filter...at 6 sec you should see beading and at 8 seconds the cone should start to form.
Posted Sat Jan 15, 2005, 11:23am Subject: Re: Triple technique
No.... What I am calling "pre-infusion" is the time it takes for you to start seeing espresso come from the spout...it is'nt really pre-infusion...it is the actual infusion. No turning the switch off. So it goes....21grams....load porta....hit switch (start timer)and at 8-11 sec you will see espresso come out...then as the shot pours turn it off at 35-40 sec (total time overall) Good luck, -Chris Deferio
ant Senior Member Joined: 7 May 2003 Posts: 1,044 Location: Brisbane Expertise: I like coffee
Espresso: sunbeam em6910 Grinder: sunbeam em0480 Vac Pot: hario syphon Roaster: 1kg sample roaster at work
Posted Sat Jan 15, 2005, 7:47pm Subject: Re: Triple technique
Kind of along the same lines, but different-
When you are tamping, try and make sure that you have it level as much as you can when you are in the process of tamping. Trying to do a corrective levelling with your tamper after you've already gone though the main process creates a greater risk of sidewall channelling from my own experience, and what could have been an otherwise fantastic shot gets diminished :(
x Senior Member Joined: 29 Sep 2002 Posts: 322 Location: x Expertise: I love coffee
Posted Sat Jan 15, 2005, 9:35pm Subject: Re: Triple technique
Hello,
Pre-infuse(from switch till you see espresso come out) around 8-11 sec.
I am a little confused, please clarify if you can. Am I correct to assume after the 8-11 sec. the machine stays on.
between 35-40 second pull total....at 1.5-at MAX! 2 ounces (crema included in volume).
for a total time of 35-40 sec. Then how much is in the cup? 1.5 oz.?
I have hit some shots in this range with great success. I seem to have more trouble than I expected in the packing and tamping area. A little too much coffee and I can all but choke the machine. I over packed one this morning that yeilded about 1/2 oz in 1 minute. When I took the portafilter out the puck expanded and cracked before my eyes, it was kinda funny, but suprised I didn't blow out the bottom of the basket. What was in the cup was much better than I would have thought. Restritto concentrate with the consistancy of syrup. Starting to get coffee to do things I didn't know it could do.
Posted Sun Jan 16, 2005, 6:32am Subject: Re: Triple technique
Turn the machine on... watch... after 8-11 sec you see "hey...there's the espresso! Just starting to come out of the running espresso machine." when 35-40 sec (time including the 8-11 sec) rolls around....shut the machine off. Bada bing bada boom.
ant Senior Member Joined: 7 May 2003 Posts: 1,044 Location: Brisbane Expertise: I like coffee
Espresso: sunbeam em6910 Grinder: sunbeam em0480 Vac Pot: hario syphon Roaster: 1kg sample roaster at work
Posted Sun Jan 16, 2005, 6:51am Subject: Re: Triple technique
Hi Doug,
I just noticed that you have a rancilio silvia, and I think that something which we missed out on is temperature surfing- which is something that I have to worry about a bit less compared to yourself.
Here is an old post that might help you if you find yourself following the advice offered so far but still finding something slightly amiss. All this trouble for a cup of coffee, haha I love it :)
CupaJoeKid Senior Member Joined: 21 Jun 2003 Posts: 208 Location: Cary, NC Expertise: I live coffee
Espresso: Silvia w/ PID, pressure mod Grinder: Mazzer Mini P Vac Pot: nada, french press Drip: See french press Roaster: WB Poppery II w/ control box
Posted Tue Jan 18, 2005, 6:43am Subject: Re: Triple technique
Follow your bliss. I pull approx 24g in a 3x on my Silvia into ristrettos of only 1oz, and it's heaven in a cup. Never be afraid to experiment on coffee amount, pull time, volume - many blends perform great on one set of parameters and awful on others, half the fun is finding what YOU like.
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