What ratio are you pulling at, and include specs on your setup if you can. I'm curious to see if different machines require different brew ratios.
I'm usually somewhere around 1:2, with about 18g in and 39g out. This is with a medium-light roast blen
Read more…I hear these phrases thrown around a lot, and have even used them myself, but I've never fully understood what an over extracted and an under extracted espresso really are.I can taste a shot and tell if it's good or not but I don't truly know the dif
Read more…hi to you all.
I would like to first thank you all for the great info and idea on this site.
I work at 3 different cafe's at the moment with 3 very different set-ups and 3 different coffees from different roasters.
recently I found my self troubled b
Read more…I had a lovely chat with the trainer from New Harvest Coffee today, and we had a small variance of opinion on this topic. From my understanding the bloom was to just let gasses off before the water can start to extract the coffee itself. This makes p
Read more…I am considering switching from a triple to double shot baskets in our shop and was looking for any advice from some more experienced baristas. Our current shot is a triple shot dosed at about 23 g (we don't currently dose by weight - hoping to chang
Read more…So I was just wondering how everybody here tamps their espresso. I am thinking about trying to streamline the process my shop uses which goes something like this...
Turn on the grinder
Add espresso to portafilter while grinding (we use about 20 gr
Read more…I went to last seminar in London to become brewmaster, I learned a lot of things that arnt on line, becouse in my country we dont serve filter in bar only in hotels for breakfast, Is there anyone with GOLD CUP on line and how did it help you. I bough
Read more…Hi All! Our cafe just opened, and we decided to go with an Astoria Gloria Lever-driven espresso machine. While she's very sleek and very sexy, we have many questions about just how much control we have over several aspects of extraction. So far, it s
Read more…Hey guys, I decided to try some Ethiopian that was roasted fairy light through the 'spro machine and got mixed results. This was roasted for syphon or plunger use and I don't like the outcome of it through the 'spro. I get a nice coloured extractio
Read more…So we bought our shop, no training or anything (we ain't gots the fundage). I've scoured the internets, learnt myself the "4 M's" of coffee preparation...I have cleaned our Astoria (CMA) 2-group thoroughly and we back flush it hourly, chemical back-f
Read more…Don't get me wrong, syrups are for the cosmetic connoisseur but when I have to, I like to have my espresso pulled straight into the syrup of choice instead of pouring the espresso from the shot cups and then into the cup with the syrup, but I find th
Read more…I still hear people talking a lot of talk about how a harder or lighter tamp will affect the flow rate of a shot. I'd have to disagree from experience. Holding the dose constant I've tamped from 10 to 80 lbs of pressure and still ended up with consis
Read more…This question, in different forms, has come up before on other forums, and in business plans. It touches on one direct question, and generates another question; whether "multi-tasking" is as efficient as seperating the major tasks. How many minutes/
Read more…I've been using a bottomless portafilter in my cafe for about a year now. There is one thing I can't seem to figure out. The stream of the coffee more often than not is tilted to one side of the portafilter. It tends to lean towards the back. We've c
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