I have learned so much from this site and Im so happy that people that have been in the coffee industry for such a long time will help us who want to learn more.
Ok on to the question.
Im trying to figure out the perfect way to pull Ristretto shots. I know that the grind should be finner. As well as the extraction time should be longer. But thats all I know. Please help me so I can make some delicious shots.
Thanks in advance-Chantelle
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