Our shop is currently using a semi-auto espresso machine; however, we are trying out a manual machine to see how we like it. The look of the machine goes so well with the image we would like to present: hand crafted coffees.
Does the espresso roast need to change with different machine types? I have been experimenting with our current roast on the manual machine and I cannot seem to get it right! The shots I pull on both machines are around 1.25-1.75 ounces, they both drop between 5-7 seconds, but the the semi-auto machine produces a much better crema, while the manual machine shots are flat with very little crema.
Would changing the roast help? Any thoughts?
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