Fine Espresso Making (continued)

Addition of a PID controller works wanders on a Rancilio Audrey. Since Silvia is really the same machine in a different, more modern looking, body, I can expect that PID is a must on it as well.

Once PID is installed the next big thing is to find optimal brewing temperature for your setup. I found my sweet spot at 98C. The PID keeps boiler just below boiling point three degrees above optimal brewing temperature of 95C. This tree degrees drop happens while water travels through the gropuhead and warms up the grinds and  the portafilter.

I found that it does matter if the grinds fall into the porafilter directly from the burrs of the grinder or from a container. Free falling grinds give much more even fill to the porafilter and makes extraction so much better.

One thing I can tell with certainty. The result of extraction is an extraordinary drink. I did not have a chance to have a better espresso anywhere else. I can certainly tell that espresso foam is called “crema” for a good reason. When you drink espresso with good crema it tastes somewhat similar to Crème brûlée.

I am not sure if anyone is reading these posts. I am tempted to put little teasers in my posts to figure out if anyone is lurking here. Here is another teaser. Let me know about your existence by following me on Twitter, or by registering to this web site and I will share with some tips on getting great green coffee beans in Toronto or on the Internet and on really easy way to roast them.