Greetings from Singapore (my 1st post here)

i have been pulling shots from a krups for a few years, this is what i get from the krups

well, the krups is spoilt (leaking, actually) I recently bought a new low end espresso machine (thermalblock heater), interestingly, it comes with a 58mm portafilter . of cause, the filter is not heavy, and it comes with pressurised parts.

I removed the pressurised filter and tried to temperature surf with it, this is what i get


the espresso tastes good to me, far better than those offered at local cafe, BUT Singapore is not exactly a place known for espresso though. i don't have much ground to make comparisons....(not until i get a silvia.. which is.. don't know when)
i would like to know if this kind of cup looks "right". oh, it's pulled in slight under 25sec. any input will be extremely helpful. thank you!

jiaen wrote:i would like to know if this kind of cup looks "right". oh, it's pulled in slight under 25sec. any input will be extremely helpful. thank you!

There isn't much value in "cupping by eye," but for what it's worth, the crema depth and coloring look consistent with a good espresso. Lacking comparisons with good cafes to help you learn, I suggest focusing on the taste and tactile balance. Ask yourself "Is the balance between sweet, acidic, and bitter pleasing? Does the drink feel thick on the tongue (or watery)? Is the aftertaste pleasant?" Sometimes it is difficult to discern individual flavors in espresso because of a few "louder" flavors; try pulling an espresso into a cup of hot water (Americano). I find that the dilution reduces the intensity of the flavors and makes it easier to judge the drink's overall character.

Thank you HB, i shall try that out and see how it goes.

Generally i'm quite happy with the body and after-taste of my pulls. however, on the complexity side, it's somewhat lacking, can't compare with the coffee i'm getting from a vac pot. maybe it's just like what you said, "loud" flavor.

Those Bodum cups you are using are 3oz to the top. A two ounce shot (including the crema) would be around the centerline of the crema in your photo. If you are pulling that cup in 25 seconds you shot is flowing pretty fast. I would guess 20-22 seconds for two ounces.