What's going on with this extraction? (video included) - Page 2

Beginner and pro baristas share tips and tricks for making espresso.
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greenbean11 (original poster)
Posts: 16
Joined: 9 years ago

#11: Post by greenbean11 (original poster) »

Thanks for the feedback! The goal of course is the best tasting espresso, and a bonus if I can make the extraction look perfect as well.

I'll look into to 58.4mm tampers and start with upping the temperature slightly and a finer grind.

Thanks!
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HB
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Posts: 22021
Joined: 19 years ago

#12: Post by HB »

greenbean11 wrote:I'll look into to 58.4mm tampers...
I wouldn't get between a man and his tamper upgrade, but I wonder how tamping an extra 0.2mm (?!) perimeter of the puck would make a taste difference. And if it did, why not tamp more than once to compress the "skipped" area (i.e., Staub tamp)?
Dan Kehn
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greenbean11 (original poster)
Posts: 16
Joined: 9 years ago

#13: Post by greenbean11 (original poster) »

Yeah, fair enough!
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alexeyga
Posts: 133
Joined: 6 years ago

#14: Post by alexeyga »

Looks like a nice and clean extraction - albeit, a tad too fast.
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soadasopa
Posts: 48
Joined: 8 years ago

#15: Post by soadasopa »

It looks good to me.. how's your water?
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