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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...
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...
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.
A (very tiny) bit of pure licorice powder (dried and pulverized juice from Succus Glycyrrhiza glabra plant) sweetens espresso and intensifies its taste.
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).
