Beginner and pro baristas share tips and tricks for making espresso.
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I have large flat burrs. Sometimes I buy very lightly roasted coffees (DAK and Manhattan most recently). I've become reasonably proficient at doing handstands in the kitchen first thing in the morning.another_jim wrote:
Here's where the handstands begin. Very large flat burrs can create a less flat taste at very fine grinds. You can also overdose in larger baskets, or do "blooming" shots, with a very long preinfusion and very fast flow afterwards. Mostly, to me, the result isn't worth all the effort; but many disagree.
I agree with Jim, even when I'm successful at getting 21-23%EY syrupy, sweet shots with balanced acidity using all the tricks and fussing, it's rarely worth the effort.
Compared to a great aged Burgundy all this coffee is pretty simple tasting stuff.