My espresso game has been elevated with my new equipment.. i have had it for about a month and i am still learning everyday... i went to get some beans yesterday at Pablo's in Denver and stayed a while to spy on the barista's technique...
when they pour their 2 shots, it is about 1/4cup (2oz) of espresso + the crema up to the 1/3 cup line... with this in mind i went home to my "standard" process and i get 2oz in 25-30sec including the crema...
so my question to the fora, does the 2oz pour in 25-30sec guideline include or exclude the crema...
Beginner and pro baristas share tips and tricks.
- Team HB
As Dan points out, it includes the crema. Don't take that volume/time ratio as gospel. It is simply a recommended starting point. Once you have the basics down and can produce a consistent product you can start playing with the extraction space. Different coffees will work better at different doses/timing/volume. The barista you were watching may have been jamming 20 grams in his basket. I like to ask the barista about their brew parameters just to keep things in perspective. It also let you know how much he know about his craft. If he/she spits out the dose, temp, volume off the top of their head you found a winner. Sadly, most will just give you a blank stare.