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The Newbie Introduction to Espresso series of videos was created specifically for those new to making espresso at home. In addition to watching these videos, I strongly urge newbies to spend an evening with the site's Recommended Reading outlined in the FAQs and Favorites Digest...
After many sub-optimal shots with Medium and Dark Roasts I finally figured out that a long pre-infusion (30 seconds) made the cup a lot clearer and reduced this harshness I was getting (probably a mix of under and over extraction due to channeling). I am now pulling shots...
Latte newbie here. I upgraded to a new machine (Breville Barista Express) end of July and trying to learn latte heart.
I am somewhat consistent at steaming, however I often get the milk to sink more instead of expanding the heart outward on the surface. Because of this...
I have the Profitec Pro 600 (9 bars pressure), IMS Basket 58mm 18 gram Nanotech Baristapro Precision Ridgeless Double Espresso Basket, and just switched to bottomless portafilter. I use WDT after I single dose into dosing cup and transfer to filter basket. I use Normcore...
I'm getting donut extractions on my Profitec Pro 800 about 90% of the time, and looking for ideas to help fix it. With it being most of the time and not all the time, I do think it has to do with my technique. I'm hoping to...
I mean few drops of hot water from kettle on freshly grounded tampered coffee puck wouldn't serve as preinfusion alternative?
I don't see any difference with machine preinfusion and I don't think it needs to be done under pressure, or it must?
I had an ECM Classika PID with a Eureka Specialty 75 and they seemed to be nice machines, but over the course of a couple years, and lots of attention to technique and tools, I eventually got tired of regular channeling/spritzing...the espressos were typically...
