I'm trying to reconcile that statement; flow rate is volume of flow divided by time of flow. So what you are saying is that the volume that ends up in my shot glass is less than the actual volume of the flow because there is excessive crema that dissipates before the shot is finished. Is that correc...

That picture of the switch makes my head want to explode... you could at least label it "!pre-infusion"

Not 2 ounce, but "a touch over one ounce" ie greater than one ounce but less than one and a quarter ounces (that was a 2 ounce shot glass that I filled half full); unless I'm missing something, that is a single espresso.Well that does a newbie's heart good!

Is there a prize? I don't know if there are any specific rules to this challenge, but here is my attempt. The video shows grind, tamp and extract; for the sake of brevity I skipped the temperature surfing. Other than almost dropping the portafilter on the floor, I thought it went well. Here is

I just turned on my Proctor Silex kettle (model K3060) and put a pot of water on the stove, when they reached a boil, I dropped in my two thermometers (my deep fryer and my milk thermometers). In both instances, the deep fryer thermometer measured 195 and my milk thermometer read 204. My altitude is...

I would have thought it would give you all the time you could want. When my first child was born, I spent many hours bathed in the glow of a CRT in the wee hours of the morning; when the little rat wouldn't let me sleep! I became quite proficient at typing with one hand. Of course that was twenty

Just thought I would throw in an update on my kitchen upgrade... my wife and I still haven't decided on the granite for the counter top, we are still trying to decide on the myriad of related questions (what to do about the back splash, bay window above sink, etc, etc). We did decide to go ahead and...

Two things: 1) with 7' of 1/2" copper pipe, how do you plan on cleaning it when it gets blocked? 2) 7' is way to long to go without a trap... the grunge on the inside of the pipe will start to decompose and pretty soon you will be getting whiffs of rotting coffee while you are making your espresso

By that definition, GAWD NO! I do not want perfect espresso (or anything else) every time! Glad we settled that

You miss my point. I strive for "perfect" in everything I prepare to eat (OK, not really, but there are definitely times and places where only the best will do). I would not try to compare a "perfect filet mignon" with a "perfect rib eye"; or to quote James Bond "[They are] different. Like Peking Du...