SPRO SHOTS!
alright ya'll, post pictures and stats of your espresso shots! prettiest shot wins a free double espresso at my shop if you ever get to Asheville.
20g dose
30 sec extraction @ 195 F
~2 oz. shot
café remon blend, our espresso blend (sumatra, ethiopia, peru)
syrupy texture, slightly bubbly due to the naked portafilter and outgassing (it's fresh). bit of tart muscadine grape initially, with a bready texture and baker's chocolate finish.
what are your shots looking like?
20g dose
30 sec extraction @ 195 F
~2 oz. shot
café remon blend, our espresso blend (sumatra, ethiopia, peru)
syrupy texture, slightly bubbly due to the naked portafilter and outgassing (it's fresh). bit of tart muscadine grape initially, with a bready texture and baker's chocolate finish.
what are your shots looking like?
Replies to This Discussion
-
Permalink Reply by Mike McGinness on
-
While it IS possible to pull half way decent tasting shots with stale beans if not tooo stale, and I've never seen shots that anemic looking pulled with beans fresher than 3 weeks, and my decaf pulls better looking than that, I most certainly wouldn't post pics of 'em. Especially on a site like this! As me thinks was found out right quickly.
I do wish the quickly deleted reply would have stuck around a few minutes longer, missed it :( Had to be good!
-
Permalink Reply by Oceana Coffee on
-
what to say !! oops, yes a complete amateur my bad for posting a photo not meant to be seen. luckily I have much to learn
miKe mcKoffee aka Mike McGinness said:While it IS possible to pull half way decent tasting shots with stale beans if not tooo stale, and I've never seen shots that anemic looking pulled with beans fresher than 3 weeks, and my decaf pulls better looking than that, I most certainly wouldn't post pics of 'em. Especially on a site like this! As me thinks was found out right quickly.
I do wish the quickly deleted reply would have stuck around a few minutes longer, missed it :( Had to be good!
-
Permalink Reply by Bryan Wray on
-
Tighten your grind up quite a bit, for starters. We can go from there.
In the most general of general statements you should be using in the range of 15 grams of coffee, pulling for 25ish seconds to yield give or take 2oz of liquid.
I'll come across as a butthead more than once, but I mean well. I just let out all my sarcasm on this site... and anger and rage.... oooh the anger and rage!!! *shakes head violently**
-bry
-
Permalink Reply by Nathan Kosky on
-
There are some tasty looking shots on this thread... it's making me thirsty... :)
- ‹ Previous
- 1
- 2
- 3
- Next ›
Barista Exchange Partners
Barista Exchange Friends
Keep Barista Exchange Free
Are you enjoying Barista Exchange? Is it helping you promote your business and helping you network in this great industry? Donate today to keep it free to all members. Supporters can join the "Supporters Group" with a donation. Thanks!
© 2024 Created by Matt Milletto.
Powered by
