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Permalink Reply by Mickael on February 11, 2009 at 6:59pm

I used to work for the big guy back when we used traditional machines and the idea was consistency. the problem with a single shot is that no matter how you adjust it it won't taste exactly as a double split into two shot glasses. It has to do with the amount of espresso and the time the water has to go through it.

When *$ went to Super Automatics I couldn't taste a difference, but then all the machines received a flavor upgrade which was meant to make the shots taste a little fuller and I think someone high up just decided that they should stick with the idea above. At least that's how I see it.

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Permalink Reply by Jason Haeger on February 11, 2009 at 9:02pm

It is possible, but you probably shouldn't mess with it.

Double shots are a bit more forgiving than singles, which is probably why they say it's to create a "good" espresso. It doesn't guarantee a "good" espresso, but neither does pulling a single. They taste different for a variety of reasons, but the general consensus is that double shots are a bit more forgiving, and that getting an "acceptable" shot is a bit more probable from a double than from a single.

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Permalink Reply by Bill Warnock on February 11, 2009 at 9:07pm

oh me me me me i got this one


you can pull a "ristretto" shot technically but you need a master service card in which i have one, to obtain one you need to take a class so...... yea
on the newer 901's there is a button in which is disabled to pull ristretto shots. but technically its just how your dosing water to coffee ratio that depends on how the shots taste. You could go to pull a shot and stop it right as its in the middle of pulling the shot same amount of coffee as a double just less water would be a darker and mabey get tiger striping and flecking. as for the flavor profile upgrade (fpk) you get different screens on the piston and a new eprom on the main cpu deck that lowers the tamping pressure. its measured in amps from a motor im not explaining it.

but you really need a master service card to do any adjustments and on the 801 there is no restritto you just change the powder quantity

btw starbucks burns their spro so you could start their first sry??

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Permalink Reply by Jason Haeger on February 11, 2009 at 9:14pm

Well, the lighter tamp is certainly a start. You don't need a master service card to pull a cup out from under the pour before it stops, so no, you don't need it to pull a ristretto. You DO need to be able to adjust the grind, however, and that can be an issue with some stores, so talk to your manager first. It's going to be their call.

Bill Warnock said:

oh me me me me i got this one


you can pull a "ristretto" shot technically but you need a master service card in which i have one, to obtain one you need to take a class so...... yea
on the newer 901's there is a button in which is disabled to pull ristretto shots. but technically its just how your dosing water to coffee ratio that depends on how the shots taste. go to pull a shot and stop it right as its in the middle of pulling the shot same amount of coffee as a double just less water. as for the flavor profile upgrade (fpk) you get different screens on the piston and a new eprom on the main cpu deck that lowers the tamping pressure. its measured in amps from a motor im not explaining it.

but you really need a master service card to do any adjustments

btw starbucks burns their spro so you could start their first sry??

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Permalink Reply by Bill Warnock on February 11, 2009 at 9:35pm

thats why i said about stoping it in the middle of the shot. but if you adjust the grind to much you will clog the grinder if to fine or get an overtime error, or you get powder error if to coarse

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Permalink Reply by Joseph Robertson on February 12, 2009 at 9:21am

What is the make / brand of espresso machine? Each is different in how they work.
Joe

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Permalink Reply by Joseph Robertson on February 12, 2009 at 9:24am

Burnz,
Very sorry I did not see that you mentioned the machine in your post. "verismo".
I have no experience with these machines. I see that you are getting some nice replies from barista's that do have experience with this machine so I will let this questions to the profrssional.
Joe

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Permalink Reply by Joseph Robertson on February 12, 2009 at 9:27am

Burnz,
I use a new E61 two group Faema. I programed it to pour a double on both groups. Makes life much easier.
Very nice advice from the others here.
Joe

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