Posted Sat Aug 7, 2004, 12:16pm Subject: Re: New Expobar Pulser
Bryan: Thanks. I called WLL about the tip and they said a little bleeding of steam is ok, and they did not bother to supply any "o" ring. I had already used a wrench (w/a towel) and put a couple of teeth marks in the tip and stem. Still have some bleeding, though. I may add the two hole tip suggested by another poster here, though I get incredible froth. I have got to use up these bitter Kona beans and try something a little sweeter/milder. A couple of more days and I will get something freshly roasted locally and post my results.
Posted Sat Aug 7, 2004, 1:10pm Subject: Re: New Expobar Pulser
I finally got over to Mayorga Roasters and picked up a pound of their Sumatra beans which had been roasted today. Dark espresso poured out for a few seconds, followed by blonde crema. At 25 seconds I had 2 shots and the top two inches was crema. The taste was earthy and woody, but bold, without bitterness. I think I have finally found excellence in brewing.
If you got blonde crema after a few seconds, and "two inches" of crema, something is not quite right.
I assume you were using a double basket? Can you estimate the total volume of your two shots? Assuming the beans are freshly roasted and ground, a decent double shot will produce 2 to 2.5 oz. in 25 seconds, and the crema will not go blonde.
Blonde crema usually indicates the grind is too coarse and the extraction too fast. A shot like that will usually yield a lot more than 2.5 oz total in 25 seconds. Most coffees will produce a lot more crema on the day they are roasted, but the amount of crema you report is astonishing. I've never pulled a shot with 2 inches of crema on it, even using the notoriously frothy Malabar Gold immediately after roasting.
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