Using 12g of Vaneli's Cremosa ground finely in my Zass turkish grinder.
When loading the pf, it takes less than the 12g of grinds fo fill it. Approx 8g are loaded into it, followed by side tapping, vertical tapping and then a medium tamp. Then, I pour in the remainder of the grinds, side tap and vertical tap, then finally a hard tamp.
Preinfusion lasts about 5-10 sec until drops appear, the compression-extraction with the appearance of dark crema takes about 5-10 sec. followed by blonding. Crema blondes at the end and it lasts about 1 minute. Total volume is .5 - .75 oz.
Flavor: kind of a viscous sweetness with flavor oils that are both delightful and coat the inside of the cup - that coating doesn't seem to exist with coffee made turkish style.
Espresso is a way way different enjoyment than my Turkish coffee. The latter is really a suspension rather than being liquor extracted under high pressure. With turkish, we note 1/4 inch of fine grinds at the bottom of the drinking cup with a liquid suspension covered with long lasting foam. Using Peets Arabian Mocca Sanani made turkish style, the flavor comes across as chocolaty but without the viscous flavor oils that espresso entails.
Apples versus oranges and that's not a bad thing with my needing more practise at this art.