Ok, i was recently reading a forum about techniques that baristas have changed over the years. There was much to say about pulling shot of espresso and how that has changed over the years. I can't help but feel that there is more than one way to get a 'perfect' shot out of the same espresso machine. So, my question is, what machine do you use and how do you create an amazing shot of espresso with that machine? Do you use a scale? Do you use a larger basket? 14g, 18g, 20g, double, single?....and the list goes on!
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