@aaaapaapt No, he's just running water to clear the machine from excess grounds that may have gotten on the screen. He's not putting the portafilter under the water.
@greyt21 dude, the shop that i work at uses K30 grinders, i don't care if that's what they use at the WBC, they kinda suck. they only have 20 grind settings, which limits how much you can micro manage your grind, and they are notorious for clumping, i would chose a low end mazzer over a K30 any day of the week. also tamp pressure is relative, the required pressure changes with ambient atmosphere and what espresso you are using, 30lbs is not always best. that shot was fast, thin, and blond.
i'm sorry but that was sub-par from start to finish. first of all, it almost seems like he was dosing for a single basket in what looks like a triple. second, he's using a tamper with a pressure limiter. third, he doesn't settle. four, lateral shock etc.
in the end the product ends up blonding to quickly, and has no body.
Can somebody enlighten me here. Correct me if I'm wrong, but he didn't use quite enough pressure. The espresso came out in 4-5 seconds while it should've taken 10.
One thing I'm learning is that everyone has a different opinion on how this stuff should be done. I was just reading yesterday that some "experts" only use the pressure-limiting tamper for training.
Thats a Cool place where is it!?
borisburkhart 4 months ago
What's MOST important, is to have the proper "ponytail" while tamping!
MilesMinter1 5 months ago 5
i'm sorry, but does he wet the basket before dosing? doesn't this create channeling??????
aaaapaapt 1 year ago
@aaaapaapt No, he's just running water to clear the machine from excess grounds that may have gotten on the screen. He's not putting the portafilter under the water.
CheckeredStarz 1 year ago
What is the brand of tamper that you are using?
joshganga 1 year ago
What ignorance!
The dose is precise from a Mahlkonig K30, what pro uses.
The tamp is precise with an Espro tamper - it's excellent for training but not limited to training!
The shot is golden!
greyt21 1 year ago
@greyt21 dude, the shop that i work at uses K30 grinders, i don't care if that's what they use at the WBC, they kinda suck. they only have 20 grind settings, which limits how much you can micro manage your grind, and they are notorious for clumping, i would chose a low end mazzer over a K30 any day of the week. also tamp pressure is relative, the required pressure changes with ambient atmosphere and what espresso you are using, 30lbs is not always best. that shot was fast, thin, and blond.
sprocore 1 year ago
Comment removed
greyt21 1 year ago
Perfect
JohnyBravoSix 1 year ago 5
Au weia, da hat die Schwulette aber ordentlich was Braunes rausgedrückt!
MrPainfulTruth 1 year ago
i'm sorry but that was sub-par from start to finish. first of all, it almost seems like he was dosing for a single basket in what looks like a triple. second, he's using a tamper with a pressure limiter. third, he doesn't settle. four, lateral shock etc.
in the end the product ends up blonding to quickly, and has no body.
sprocore 1 year ago
Can somebody enlighten me here. Correct me if I'm wrong, but he didn't use quite enough pressure. The espresso came out in 4-5 seconds while it should've taken 10.
TrUxAzNx 1 year ago
@TrUxAzNx It's the fact that he under-dosed that shot more than anything. The whole thing is kind of a joke to me.
aerisismine 1 year ago
lol everyones all "WOW! WHat a pro!" except he broke the biggest rule of never tamping with the flat
Revenchist6 2 years ago
this guy is a pro,,.
defton24 2 years ago
One thing I'm learning is that everyone has a different opinion on how this stuff should be done. I was just reading yesterday that some "experts" only use the pressure-limiting tamper for training.
renodavid 2 years ago
Lecker Kaffee, aber ich würde den coolen Typen nehmen! Hallo Axel, ich hoffe es geht dir gut!
jolandamaus 2 years ago
Very slick, what a pro!
Audicy1 2 years ago
What brand is that tamper?
genesha 2 years ago
pruduced by concept-art
Mosbueffel123 2 years ago