Maybe a bit of background would help. Until I got my mini measuring glass I've been pulling (essentially) unknown volumes into espresso cups, taking (essentially) an unknown amount of time. Naturally, my shots were all over the map.HB wrote:I would say put away the timer and taste the espresso, then you be the judge.
Yes, of course you're right. I got that measuring cup and followed my customary procedure when facing the unknown: I FREAKED OUT. I think I'm better now -- thanks to all the valuable insight from this forum.jesawdy wrote:I think the answer is... it's all good if it tastes good to you.
Yup. I confess to being too lazy to hunt down the source. Thanks.jesawdy wrote:The PNG file you refer to is from AndyS's brew ratio thread,
That sounds about like my results so far (I use 16.6 grams).jggall01 wrote:a little more than 2 oz from 17g of ground coffee, and it takes around 25 seconds
This may have been the mental sledgehammer that awakened me to the fact that I was freaking out. Thank you. My heart rate is nearly back to normal.DaveC wrote:To try and keep it as simple as possible
This is good advice. There's a risk that I'll backslide into obsessing about trivialities, but I can see the value of leaving breadcrumbs on my path to a godshot.cannonfodder wrote:Try keeping notes at the beginning.
Yeah! That's the ISO standard I was after If you're going to start somewhere, that might as well be it.RapidCoffee wrote:oft-quoted statement from the Italian Espresso National Institute
Thanks to all (quoted or not). Your input is appreciated.