Here at the BV roastery, we've been working a lot on our espresso, both the roast and the actual shot, and we just realized that we've all been timing our shots differently. Most of us start the timer when the espresso actually starts dropping in to the cups, but one of our baristas insists that you're supposed to start the timer the second you press the button to pull the shot. What do you guys do? Does anyone know what you're supposed to do???
You need to be a member of Barista Exchange to add comments!
Replies