Controlling shot extraction pattern - Page 4

Beginner and pro baristas share tips and tricks for making espresso.
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#31: Post by jasonmolinari »

My "distribution" leaves much to be desired, i've been just basically overfilling, and sweeping clean, trying to fill holes and gaps as i go with a straight edge. I'm not happy with it though.

So with Stockfleths', the area around the perimeter is being slightly compressed while the center is just levelled?


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#32: Post by malachi »

No, it's all compressed.
The pile moves in a circle around the midpoint, but the finger provides pressure across the entire surface.
What's in the cup is what matters.