After a month:
Surprises:
` The Cremina is much more forgiving than I ever anticipated. I think I have had 3 sink shots in the short time I have been learning.
` The Cremina is giving good shots, even as I very slowly ascend the learning curves. Some slips, some gains. Stellar shots loom far on the horizon but that is what we walk towards.
` The 1.25-1.5 oz shot is fine. Always worked with 17-18 grams with the Silvia. I am working with 14 grams with the Swiss Miss. Like John, I was concerned about smaller volume. It has become a non-issue for me.
` Tamping - Having watched Peter and Shaun tamp, I am less convinced that 30# turns water into wine. I have moved away from pressure and am focusing on distribution. I tamp with my thumbs pressing on the lever cylinder, working for tamper (puck) evenness. I bet I am not using more than 8-10#s.
Perplexities:
` The milk. I have nailed a tight micro-foam one time. I haven't a clue what I did differently. Other milks have been bubble city to steamed milk without froth. Long way to climb. Will practice with water and soap sometime.
The weekend ritual is a vacpot for a dawn greeter, followed by a macchiato after breakfast. After a bit, I prepare a "Gibraltar" (hate to see what Milo does with that). 1.5 oz shot with a 2 oz froth in a Bodum boroscilate tulip cup. Delicious and every bit as good as the macchiato that Alterra prepped on a 3 group Zocca with the same coffee this week.
Czarina asked me, "Are you satisfied with your purchase?"
"Couldn't be more pleased," as I sipped away. It's everything I wanted and more. Come quickly, Postal Peeps.
B|Java
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