Re: Silvia + Crema update
- From: Danny <danny@xxxxxxxxxxxxxxxxxxxxxxxxxx>
- Date: Fri, 31 Mar 2006 11:11:35 +0100
Randy G. wrote:
You are definitely getting there. It appears that the flow lacks some
viscosity- it looks sort of watery. Might be the distortion from the
faceting of the glass, but this early in the pull I would expect the
flow to be thicker- more viscous. Much more like warm honey than
water.
The top 3-4mm layer on the crema also points towards a possible
problem. I don't remember seeing that on any of my pulls. it looks
sort of foamy. It might be part of what is causing the above viscosity
problem.
Too long pour - it's the end thin bit, and pale. Next time, cut the shot as the stream lightens. Hopefully you'll have 1.5floz or slightly more, if the grind is right.
--
Regards,
Danny
http://www.gaggia-espresso.com (a purely hobby site)
http://www.dannyscoffee.com (UK advert for my mobile espresso service)
http://www.malabargold.co.uk (UK/European online ordering for Malabar Gold blend)
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- Re: Silvia + Crema update
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