so i'm the rookie barista. i've heard many different things about many different things, and i was curious about one specifically...shots.
now, when i was first taught how to pack a shot (thanks Plantation Coffee, Modesto, CA- woot) i was told that i should fill my portafilter until this is a small mound of grounds slightly passing the brim- check. i was then to use my hand to level the grinds and make sure that the entire basket was evenly filled and the top was very smooth and flush with the basket- check. now come numbers, i was told to take my tamp, (flat, not convex) and make sure that it was even with the portafilter and press down with 35 lbs of pressure, while remaining even with the basket of course.- check. next, give the head a gentle tap to knock loose any excess grinds found on the rim, not too hard as to break the cookie...- check. polish it off by placing the tamp back in the head, and slightly press on the espresso while rotating the tamp on the packed grounds. lastly, not that this is necessary, i give it a little barrel role flip deal, only because the guy who taught me how to do this did it(i thought it was super cool, so i still do it-- thanks Doug) so i place the guy in the espresso machine and pull... i was told 24 seconds later i should have a primo shot if i successfully fulfilled the process...
here is my dilemma, this is how i was taught, but as time has gone on, i hear many different opinions on the subject... so who is right? is anyone right? what other factors are there, and which is the most important one, if any? the grind of the expresso, how coarse/how fine... the pressure used to pack the shot? what the deal... can i get some help please? thanks again...
-Rookie D
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