How to make a beautiful "naked" triple espresso

by **JonR10** on Fri Feb 10, 2006 9:27 pm

Maybe you have been to the "Look Out" monster thread at CoffeeGeek and wondered how to make those amazing-looking extractions. In this article I describe my own process and give tips about how you might improve your extractions. The result in the cup can be the sweetest and most syrupy espresso you have ever experienced. So be careful! You might just get hooked like I am.

Read more...

Witness the anticipation of an exceptional espresso

by **Mark08859** on Sat Feb 11, 2006 1:44 pm

Hi JonR10. Have seen a lot of your posts on coffeegeek. As you state, your technique might not be unique, but it is very sound advice nonetheless. I can improve my own tamp by following your NSEW tip. Thanks for the post!

by **IMAWriter** on Sat Feb 11, 2006 11:59 pm

JON....for kicks I re-read your fine post here...noticed your Presso? tamper...I have a 53mm Presso from a previous machine....real easy to tamp level with it...a bit harder to do be level with my Reg, but I love my Reg anyway...
I've been getting great doubles with the Mitalena Matari Yemen...thinking of taking the cover off Anita, and ramping up the pressure as you suggest for a triple R...my triples at 9.2 or so have not been sensational.....I will try the mid "light" tamp with my Presso 53mm...I've been doing Stockfleths, but I'll go back to the finger distribution technique, and NSEW tamping for grins....then adapt if I have to....
I'm just wondering if Anita can take the strain of a 10 on the upside, as you are now a Wega man and my guess is that your rotary pump is a bit hardier than mine....though it is a 52 watt....
Wish me luck!...hope I don't screw the pooch! (a Houston term in your honor!)

by **NewEnglandCliff** on Fri Feb 17, 2006 8:09 pm

Love that first photo composition! I'd say it was the sincerest from of flattery :wink:

Thanks for the article.

by **onemoreshot** on Mon Mar 13, 2006 1:47 pm

Thanks JonR10 for that excellent post on the triple. Since I read it a few weeks ago I have learned a thing or two by applying a bit more detail to my shot process. Unfortunately, I am hooked now and only a couple of days ago I had to "force myself" back to "normal shots" to note the differences.

I posted a link to your article on my blog this morning http://shaundoreenevankeegan.blogspot.com if that's ok.

I also took some photo's showing some results of your technique like this one http://shaundoreenevankeegan.blogspot.com/2006/03/espresso-sequence.html which shows the smaller cone produced during a higher pressure/tighter grind shot.

Anyway, thanks again for the article, and thanks to Dan for making it available.

Regards,

by HB on Wed Mar 15, 2006 2:28 pm

I cajoled Jon into making a video of one of his famous triple ristretto pulls to accompany the article. Thanks Jon!

by **onemoreshot** on Wed Mar 15, 2006 3:19 pm

Sooooooo nice. I HAVE to find my video camera so you can mock me Jon.

by HB on Sat Mar 18, 2006 4:24 pm

The same video shown inline...

by **nixter** on Sat May 10, 2008 2:04 pm

Great article. I'd been struggling all week to get my triples tasting right with not much luck. After reading the article and having a target of 1.5 ounces in 45 seconds really helped me zero in on a great tasting shot this morning.

nik


Contact Us	Legal disclaimer and copyright: This content and all its parts are copyrighted, all rights reserved. Content including all text and images in part or in whole may not be reproduced in any electronic or printed medium without prior permission. Home-Barista, Home-Barista.com and related logos are trademarks of the site owner. Other trademarks are the property of their respective owners. Overall speed: fast, current page: 1.0s, avg: 0.4s, max: 1.5s