Pulling my shots today I realized that when I knocked my spro out, it fell out in perfect bricks, small signs of the screw in the LM group remained, it was perfect. Breaking it apart with my hands, I inspected this inside and noticed no color differentiations at all.
Shot tasted super sweet!!
But, I only say all of this because it has been my understanding over the last couple years that the final puck - or lack thereof- has no relation to the quality of the espresso shot.
However, when I was a very wee barista this is not how I was trained. Basically, a solid puck was considered imperative for good shots. Sp, I'd like it if people could help me improve my understanding of this topic. What is the industry standard these days? Why is this good or bad, etc etc etc.?
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