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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...
It was interesting that two coffees (use partly beans from same region) from two roasters, both came with the specific instruction of No PI. Which was a first for me.
1) SO: Ethiopia Guji 50% Hambela, 50% Tabe Burka
Recipe: 18.2g, 28sec, 38ml, 93C, ESP. No PI
A while back I ordered a 51mm puck screen, that fits the semi-flat bottom of my 54mm basket (I imagine 53.5mm screens would work similar for 58mm baskets). My idea was to allow more paths for the water to exit the bottom of the puck, allowing a more even extraction and finer...
I have a question regarding air moisture and grind size.
Over the weekend I had been making a lot of food and my kitchen was very steamy, and moist. The next day I tried to pull some shots with my coffee I keep in a airtight container. The usual grind...
I know this has been discussed just can't find the discussion. For one reason or another I decided to try a port filter on the bottom of my PF and I must say from the 3 shots pulled it's almost eye opening. I know it removes oils and possibly the beautiful tiger striping...
My espresso setup is almost fully complete. Advice for pulling your first shots/where to start your espresso journey?
For context I am pretty experienced in coffee, rather experienced in pour over, and run my own roasting company. But I have never pulled a shot of espresso. I...
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...
Recently I've had trouble pouring nice latte art. I've been able to pour very decent latte art for a long time, but suddenly I started experiencing jagged edges in my designs. I use the same milk, same machine (Breville Dual Boiler), same jug and same technique.
Hi, I've had a used Gaggia Classic (2016 model) for a few years, and I can usually get it to produce a good espresso, but it seems like it goes through phases where the temperature gets really hot? I'm judging by how hot the espresso is when it comes out.
