3 Shots of Espresso

[happyfunnyfoo]

Great shots. My personal preference for espresso beans:

100% arabica beans roasted through the first crack and then allowed to brown just a hair before dumping the roast.

I find that a medium-roasted "City+" to "Full City" bean tastes much better (nuttier and smoother with less acidity), pulls much more consistently (gives a head of very thick crema which sticks to the side of the cup), and contains more oil (dark beans = oil migrates and burns off).

Roast your own guys.

[kai4wd]

int. standard says, 30 ml in 30 sec.

and 100% arabica is best, robusta is a filler. italians use it because they roast over seas and before your coffee hits the cup its months old, robusta will still give you a good head of crema. buy local roasted coffee, you don't eat 6 months old bread do you?

[esprexxo]

No, this is not true. 5-20% of *good quality* robusta is perfectly all right, all leading Italian companies do the same. It's a question of individual taste but saying that only 100% arabica is acceptable is downright false. Popularized in the US mainly by Illy with their medium quality but highly overpriced coffee.

[magiciensudoku]

I agree with you

[xtophr]

Not pointless at all! Really shows that preinfusion is, in fact, included in the shot timing. Well done!

[transwired]

That coffee was 70% arabica 30% robusta - great crema but I bet too bitter. Best is 85% Arabica and 15% Robusta (in my opinion)

[usulmauddib]

those look delicious, nice videos.

[magiciensudoku]

This was originaly posted to help one of my friend, if you find it instructive good, if not... well Please read David Schomer, Kenneth Davids, etc.

[Kyoslicer]

that was oddly interesting.

[tampthis]

Consider making a similar video showing the top of the shot as well. A shot pulled too slow will be too dark, a shot pulled too fast will have a lot of white, and just right will be rusty with light and dark splotches. I prefer 22-25 seconds with the blend we use at work. And of course all of the other factors like tamping, atmospheric pressure, grind, dose, etc..still a fantastic video that's very helpful to baristas and newbie baristas! You should make more!

[heatvision79]

The perfect shot was the one in the middle - remembering international standards are 25-30mls in 25-30 seconds. I noticed your Atomospheric pressure gauge was a bit high.. Maybe drop that down a bit, and try hitting the white line around 29 - 30 seconds. Trust me you'll love the results. ;'

[EvoLar]

have you ever blind taste tested the different shots? Can anyone actually tell the difference? Might someone prefer the 15 or 35 sec shot more?

[magiciensudoku]

I know that someone from coffeegeek, actually did some test, search in coffeegeek FORUM.

[snoopyflick]

People can definettly tell the difference blind. A 15 second, is very fast, often will seem underdeveloped and weak, which you may prefer, though I don't know anyone liking it that fast, 20-25 maybe. A 35 second shot, properly extracted will most likely be a ristretto, often shorter in volume, like the second one. Some love this, others believe it's not balanced, though if done right is often "sweeter". Some people will even like ristrettos that are almost a minute long, though very short.

[sparky8211]

I heard the ideal time for an espresso is between 18-23 seconds...  Sure looks like good coffee tho! :D

[amrbogi2000]

perfcat shot of espresso