Comments on: My 2nd Girlfriend http://www.paulsavage.eu/my-2nd-girlfriend/ Paul Savage's Personal Blog Mon, 16 Jan 2012 16:39:40 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: paul http://www.paulsavage.eu/my-2nd-girlfriend/comment-page-1/#comment-98 paul Thu, 19 Feb 2009 09:11:20 +0000 http://www.paulsavage.eu/?p=144#comment-98 True Chris, but in the end the coffee that comes out of it is spectacular. True Chris, but in the end the coffee that comes out of it is spectacular.

]]> By: Chris Gallagher http://www.paulsavage.eu/my-2nd-girlfriend/comment-page-1/#comment-97 Chris Gallagher Thu, 19 Feb 2009 09:09:35 +0000 http://www.paulsavage.eu/?p=144#comment-97 Damn that machine is loud :-D Damn that machine is loud :-D

]]> By: paul http://www.paulsavage.eu/my-2nd-girlfriend/comment-page-1/#comment-96 paul Sun, 15 Feb 2009 12:28:19 +0000 http://www.paulsavage.eu/?p=144#comment-96 Cheers Marcus, will happily experiment today with a few cups of coffee. Thanks for pointing it out ! On the DeLonghi Magnifica you can change , coarseness of the grind, amount of H20, and bean quantity. I will play with the coarseness for the moment. Cheers Marcus, will happily experiment today with a few cups of coffee. Thanks for pointing it out !

On the DeLonghi Magnifica you can change , coarseness of the grind, amount of H20, and bean quantity. I will play with the coarseness for the moment.

]]> By: Marcus http://www.paulsavage.eu/my-2nd-girlfriend/comment-page-1/#comment-95 Marcus Sun, 15 Feb 2009 12:05:45 +0000 http://www.paulsavage.eu/?p=144#comment-95 Make the grind finer... You'll need to experiment, but when the coffee stream changes colour from tan to translucent, this should mark the end of the pour. On a manual machine, this is the signal to stop the pour. Take a look at http://www.home-barista.com/espresso-guide-good-extractions.html which explains things a lot better than I possibly could! There are 3 variables in making espresso: qty of coffee, coarseness of the grind and tamp pressure. The art is getting all three lined up perfect. On an automatic machine, you generally don't have control over the tamp pressure or the qty of coffee. Hence the only variable you can play with is the grind. Make the grind finer… You’ll need to experiment, but when the coffee stream changes colour from tan to translucent, this should mark the end of the pour. On a manual machine, this is the signal to stop the pour. Take a look at http://www.home-barista.com/espresso-guide-good-extractions.html which explains things a lot better than I possibly could!

There are 3 variables in making espresso: qty of coffee, coarseness of the grind and tamp pressure. The art is getting all three lined up perfect. On an automatic machine, you generally don’t have control over the tamp pressure or the qty of coffee. Hence the only variable you can play with is the grind.

]]> By: paul http://www.paulsavage.eu/my-2nd-girlfriend/comment-page-1/#comment-94 paul Sun, 15 Feb 2009 11:49:11 +0000 http://www.paulsavage.eu/?p=144#comment-94 Cheers Marcus, will try that. You mean reduce the amount of coffee or the granularity of the grinding ? Cheers Marcus, will try that. You mean reduce the amount of coffee or the granularity of the grinding ?

]]> By: Marcus http://www.paulsavage.eu/my-2nd-girlfriend/comment-page-1/#comment-93 Marcus Sun, 15 Feb 2009 11:38:58 +0000 http://www.paulsavage.eu/?p=144#comment-93 Nice! From the video it looks like there might be room to reduce the grind slightly. The "blonding" that occurs in the coffee stream should happen around the 20 sec mark, but is happening a little early in this pour (11 seconds). You'll get a deeper/thicker flavour. Nice! From the video it looks like there might be room to reduce the grind slightly. The “blonding” that occurs in the coffee stream should happen around the 20 sec mark, but is happening a little early in this pour (11 seconds). You’ll get a deeper/thicker flavour.

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