jamuka Senior Member 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...
krazy_crane Senior Member 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.
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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