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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...
I've attached a photo -- excuse the latte art. the dark spots are clumpy bits of crema. Anyone ran into this before? Making espresso on a Pasquini Livia 90.
So I have a kind of a strange problem. I've recently purchased an old fully working La San Marco espresso machine. I've done many upgrades already such as precision basket, bottomless portafilter, precision shower screen, atc. Shots are looking good, and they even taste quite...
A (very tiny) bit of pure licorice powder (dried and pulverized juice from Succus Glycyrrhiza glabra plant) sweetens espresso and intensifies its taste.
Recently bought a Mazzer Major with 83mm flats, upgraded to SSP HUs. I find that only get sweetness when the shots run too fast (25s or less) and they tend to get sloppy. If I grind finer, it slows it down and cleans up the extraction but they taste over extracted. Currently...
Using an Europiccola post-mil, Niche Zero... medium-light roast... Current bag of beans is just starting to be less nice but there's still some in it. (Next bag is in the mail, arriving in 2 days, and will take a week to show its true colors).
