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jamuka
Senior Member
jamuka
Joined: 24 Apr 2005
Posts: 67
Location: Orlando FL
Expertise: I love coffee

Espresso: Rancilio Silvia
Grinder: Kitchenaid Proline, Retro, &...
Vac Pot: In search of...
Drip: never again
Roaster: 3 Poppery Mark I's
Posted Wed Nov 30, 2005, 12:01pm
Subject: Question about Grinders
 

I've been using the Kitchenaid Proline Grinder with Silvia to make Espresso.  I've noticed that the crema on my shots is always darker than that I get at a (good) cafe.  I've bought the beans at these cafes to try to duplicate their results at home and it's the same.  Is this happening due to dust in the grind?

I've heard that Tiger flecks are desireable, but I'm not sure if that's always what I'm getting...

Any thoughts?
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krazy_crane
Senior Member
krazy_crane
Joined: 19 Mar 2004
Posts: 322
Location: new yawk
Expertise: I live coffee

Espresso: Astra Pro(home), Gaggia...
Grinder: Mazzer Major & Super Jolly...
Vac Pot: n/a
Drip: Bodum French Press, Barista...
Roaster: Stir Crazy/Sunpentown...
Posted Wed Nov 30, 2005, 12:07pm
Subject: Re: How's the taste?
 

Does your espresso taste burnt?  Darker color can be due to higher roast temp, or better extraction.  If yours tastes burnt the first, if it tastes better the latter.  Can you take a digital pic of your crema?  What is your procedure, how much are you dosing, tamp, how long is the extraction, how much volume, crema/espresso ratio.

Kevin
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EN
Senior Member
EN
Joined: 31 May 2004
Posts: 236
Location: Ontario, Canada
Expertise: I love coffee

Espresso: Isomac Millennium
Grinder: Mazzer Mini
Vac Pot: Bodum Columbia (press)
Drip: Ya, i hear it too, where is...
Roaster: Gene Cafe
Posted Wed Nov 30, 2005, 12:39pm
Subject: Re: Question about Grinders
 

The espresso i buy at a caffee has terrible white crema.  At home its thick and dark.  Chances are, the coffee your brewing is far superior to that of the caffee.
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doctorsimon
Senior Member


Joined: 19 Jan 2005
Posts: 16
Location: London, England
Expertise: I live coffee

Espresso: Faema E98 S Compact (on...
Grinder: Mazzer Mini EL, Russell...
Posted Mon Dec 5, 2005, 11:30am
Subject: Re: Question about Grinders
 

I think the white crema is produced by those 'false crema cheat' devices. Let's worry about the taste and texture, not the colour.

The tiger striping business is what you'll see if you use a bottomless handle with your portafilter. Too much information is a dangerous thing.
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ChicagoSandy
Senior Member
ChicagoSandy
Joined: 29 Jan 2005
Posts: 1,192
Location: SW Coast of Lake Michigan
Expertise: I love coffee

Espresso: Quickmill "La Cora,"  Silvia
Grinder: Mazzer Mini, Rocky DL
Vac Pot: Presses, Aeropress
Drip: postnasal, Technivorm
Roaster: Behmor, I-Roast2, SC/TO
Posted Mon Dec 5, 2005, 12:02pm
Subject: Re: Question about Grinders
 

You *want* tiger striping, whether it's in the cone coming out of a bottomless or the rust-colored crema colllecting in your cup from a spouted PF.  I get it (or speckled crema with a bottomless) when everything comes together: dosing, grind, tamp, water temp and the coffee being "in the pocket" between 4-7 days post-roast. But it's too easy to get hung up on appearance and forget that it's all about texture and above all TASTE!

 
Sandy
www.sandyandina.com
-------------------
Life's too short to drink lousy coffee, play crummy guitars and write with ballpoint pens.
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zen142
Senior Member


Joined: 5 Dec 2005
Posts: 7
Location: NV
Expertise: Pro Barista

Posted Mon Dec 5, 2005, 12:33pm
Subject: Re: Question about Grinders
 

Sounds like you're temp settings might be off...
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