Espresso 101- How to make a great espresso shot of coffee

[avandelay2]

Fresh = 3-6 days from roasting. Always grind on demand. There is no 'universal grind'. Ultimately, the grind you need is a function of time. Always tamp at 30lbs, and use a fine enough grind for a total of 25s of pour.

[actasone]

It depends on all sorts of factors, you adjust the grind to suit, the Grind is either a number or a label, like "fine" or "coarse", which means different things to different people & is different again depending on the setting & behaviour of their machines.

Focus on the timing & colour, make the grind finer or coarser to effect these two variables, rather on the grind itself....

Cheers

[TheSweetalchemist]

WHAT TYPE OF GRIND TO USE??????

[edgcumbes]

will soon be uploading some videos on how to be a Barista and tips on latte art.

Follow our channel and subscribe to us, we will be uploading videos as soon as possible.

From the lovely people of Edgcumbes Coffee and Tea Ltd :)

[nodeceit]

What's fresh? You did not tell us what you mean fresh. 30 days out from roast? 2 weeks?

[actasone]

@nodeceit actasone Thanks nodeceit, the short-long answer is it depends on the 'sweet spot', we will roast & cup samples of coffee's to different shades ( or agtrons sometime's the more scientific minded may call it), then those different roasts are cupped individually, and judged against our criteria, often judged at different times or on different days after they were roasted. It's over-the-top I agree, we do need to find a life but it's what we do!