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OT: Expresso Machine

GirlyEgg
GirlyEgg Posts: 622
edited November -0001 in EggHead Forum
So I just got an expresso machine (Delonghi) and I have figured out how to work it... however, how do I know how long to continue "brewing" once I release the expresso? There is a green light that comes on when the machine is ready to brew, but it's non-discriminating on whether I'm brewing 1 cup or 2 cups... I've been brewing until the coffee "foam" gets lighter, but now sure if there's some other thing I should be noticing...

any home-brewing, latte drinkers out there that can help?
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Comments

  • mollyshark
    mollyshark Posts: 1,519
    I do a lot of espresso stuff, but at this point am at a full automatic and don't have to think much. I assume you put the coffee in and tamp it down. If so, that coffee will be for a set amount...one shot or two. So if it is a one shot, pull until the little espresso cup is full. If two, well then two. But let's narrow it own. WHICH model Delonghi do you have?

    mSharque the caffeinated
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  • Pdub
    Pdub Posts: 234
    This site is very usefull. I suggest getting a good burr grinder. I have been very happy with my coffee after buying a older manual grinder. It really allows you to bring out the flavor in it coffee.

    http://www.coffeegeek.com/
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  • lowercasebill
    lowercasebill Posts: 5,218
    http://www.wholelattelove.com/delonghi.cfm

    lots of info here. also watch the rancillio sylvia video.

    1 shot is on shot glass 1.5 oz, when it is full you are done. 2 shots is double.

    i suspect the green light is the 'ready to brew" light meaning the water in the reservoir has reached proper brewing temp. if you are having more than one leave the machine on and the green light will cycle on and off as the reservoir cools down and heats up to maintain proper brewing temperature..

    the foam is called crema and is actaully little co2 bubbles being released,.. like beer or champagne bubbles but not from fermentaion..

    read the instruction book carefully if you still need help post teh number of the model you are using and we can work on it.
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  • tach18k
    tach18k Posts: 1,607
    You should stop when the creme go blonde (white and no longer amber. Generally this is 1 shot, you should use about 12oz of grounds, depending on your taste.
    You can also go here


    http://www.coffeegeek.com/forums


    and fine everything you need to know
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  • tach18k
    tach18k Posts: 1,607
    I'm meant to say 12 grams and not 12 oz of grounds
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  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
    A proper shot is timed for 1 1/2 to 2 oz of liquid. The rule is:1 1/2 oz of coffie in 25 to 30 seconds. This is the problem at most mom and pops I visit on the road. They pull(run the machine) till they get a certain amount (usually to much) no matter how long. Very few single shots are pulled as they are hard to do so nearly enery one does a double shot. To get 1 1/2 oz of liquid in 27 seconds (how long I pull mine) you adjust your burr grinder finner or bigger grinds so that it takes longe of shorter time for the water to make up 1 1/2 oz in 27 seconds. Also your tamp (packing coffie in the basket) effects pull time. I have steps I repeat each time but basically I tamp with the basket in the handle about mid way between chest and waist then rock forward with obout 3/4 of my weight. Get a bathroom scale and press down the coffie with about 40-50 lbs of pressure. By verying the tmp pressure and/or the grind size you can control how long it takes the machine to draw 1 1/2 oz in 25-30 sec for a double shot. If you get more than 1 1/2 oz it will be watery if you get much less it will be burned and bitter. A burr grinder is every bit as important as the machine. Not cheap but necessary. Hears what I have. http://www.wholelattelove.com/Gaggia/mdf.cfm

    A good link http://www.espressocoffeesnobs.com/how-to-make-espresso/golden-rule-of-perfect-espresso.htm

    NEW08128.jpg
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  • lowercasebill
    lowercasebill Posts: 5,218
    espresso011.jpg

    accident094.jpg

    silvia1.jpg

    abt013.jpg
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  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
    SHOW OFF!! Shouldn't you me causing someone intense pain right now instead of checking out a "cook'en forum"?!! :laugh:
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  • lowercasebill
    lowercasebill Posts: 5,218
    sorry just had to do it... B)
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  • GirlyEgg
    GirlyEgg Posts: 622
    Thanks for the replies! I looked at the box and it just says "Delonghi"...

    http://www.amazon.com/gp/product/B000F49XXG

    I've been trying to do it in my small saucers... not a demi cup... but I do have shot glasses with measure, so I will try that next!

    As always, you've all been very helpful!
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  • Fidel
    Fidel Posts: 10,172
    Late to the conversation again...dang

    I love my Jura Capresso. Fully automatic. Set serving size, set strength, mash go button, drink coffee.

    Hey Bill and JL - I got my hands on some Panama Esmerelda Geisha beans......yum.
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  • lowercasebill
    lowercasebill Posts: 5,218
    where????? i panama boquetelerida estate "miel" made a great single origin iadd a bit of indian robusta for crema it was good ..
    trade you some ethiopian wet or dry process... [don't do it bad deal]
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  • Charleston Dave
    Charleston Dave Posts: 571
    Oh, you poor GirlyEgg....you have stuck a toe into an addiction that might even be stronger than Eggophilia...

    Some suggestions:
    (1) Look on youtube for videos that will help you use your machine.
    (2) I second the grinding issue. Very, very important. Unfortunately, espresso is the most sensitive to grind quality. Drip coffee, press pots, etc.-not so much.
    (3) If you have the equipment bug and too much time on your hands, think about roasting your own beans. You can do it with anything from a cast iron skillet or popcorn popper up to dedicated programmable home roasting machines. Why? Once the beans are roasted the flavor degrades within days. I roast only a quarter-pound of beans at a time, and then grind a single-use quantity just before brewing. There's something called "The Rule of 15:" green unroasted beans last 15 months, roasted beans last 15 days, ground beans begin to degrade in 15 hours, brewed coffee loses flavor in 15 minutes.

    Lately I'm roasting a Bolivian organic for 17 minutes at 482ºF to what's called a City Roast, just at the threshold of what roasters refer to as second crack. Yes, I am an idiot. On the other hand, my consumption of $4 lattes at Starbux has vanished. Good stuff!

    Thanks for the crema porn, Bill, those pics are awesome!
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