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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

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clover "ring"

I noticed the last few days when I brew a 16oz on the clover there seems to be an "over-flow ring" around the puck... anyone know what the deal is with this?  Is it a screen/filtering issue?

I was thinking maybe not all of the water was getting pulled

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