What's wrong with this flat white?

[mishpants]

I usually put the porter filter in the group head first and press the extraction button, so that gives me time to get my cup and put it under. If you put it in, get the cup, then press the button, the coffee will be burnt? and the milk looks a little frothy...

[ThePichu7892]

the espresso took too long to extract and it didn't blond until 44 secs through the extraction

[achivardo]

the espresso took too long to come and when you try that coffee surely wont taste cuz not enough was allow to mix with the powder ...

[MrPainfulTruth]

Idiots measure the crema thickness and coloring, the diameter of the froth/foam bubbles, the temperature of the power cord and the humidity within the steam wand. Experts try the coffee and decide wether its good or not depending on the FUKING TASTE because that is what its all about.

[vazy666]

Whats right with it?

[8teen9632]

Looks quite frothie, Coffe Over Extracted, Using a 2 shot arm for a 3 shot drink and u used the wrong programme on the Coffee Machine, and ur florette looks a bit weird at the end due to the fact its got a shorter space than ur other leafs or am i just being anal lol

[louise101088]

wel no 1.. your using the wrong group handle.. no2.. its only supposed to be timed for 15 seconds..but apart from that it looks ok...:)

[smbaby1125]

JELLY FISH

OOPS

[SammyBoi992]

WAYYYYYYYYYY OVER EXTRACTED!!! should be from 20 - 30 seconds

[MrBigjack1987]

you should extract the coffee for about 15 - 20 secs using a triple group arm, you have way way to much esspreso in that cup lad! but your pouring tecnique is spot on.

[PJLC1]

only 2 shots!

[pp4187]

and that extraction. 45 seconds!? correct me if im wrong but shouldnt that be around 20-25 seconds?

[Anawiel12]

If I did latte art where I work on a flat white people would swear at me. I hate people who take a perfect flat white with a 1 or 2mm of froth (which is in truth the crema, really) and say "I said a Flat white. There is froth on this, so it's not a flat white." Kills me every time.

[MrAppleby56]

your penis

[tklawrence123749]

Too much froth. Obviously!

[jessicaRmay]

you are extracting the espresso shot for too long and u started the timer way too soon start it as soon as the shot is coming out

and ur meant to hold the cup and tilt it as ytou pour in the milk .giving you better latte art on top

[signorh]

holding the cup is not a professional way of pouring. In a busy caffè you should leave the glass on the soucer with the shot inside pouring without touching the cup. Cleaner and faster.

the next time try pouring behind you back.

[foodbwfc]

25 sec is perfect.

that would be a strong ass coffee.

[taloc00000]

fuck all the idiots who rely on 'rules' of how long a shot should extract for, time-wise or even volume-wise. i used to work for toby's on 21g baskets and now we use campos doing the same, quite often the sweetest shots we pull would come out a lot slower than your 'traditional' espresso - but it's about flavour and end product, not sticking to archaic guidelines and principles.

i would say though, that dosing and tamping was slightly off, hence the inconsistent flow.

[FurlowFurlow]

@taloc00000 you make a good point, you shouldn't stick to the rules, its all about the end product. More important factors are shot volume, crema and stomping on blond. The 2 in 25 seconds is rather more of a guideline. It makes it easier when your busy. From what I read on the net, the flat whites strength can vary, but the most important factor is that the top foam be held back or poured down the edge so it breaks up and then the top is finished off with art. So you shouldnt pour in the centre

[PaniniGuy]

Wouldn't worry too much about the time of the shot and actually didn't look like it ever truly blonded out of the pf, although that could be vid quality. Have pulled great shots ~40 sec depending on the coffee/dose/what we were trying to achieve. However the milk is too viscous for flat white (and too thin for cappuccino). It's basically a latte piccolo..

[Vaynah89]

too much coffee not good for a flat white, also milk couldve been more creamy than foamy

[dilharre]

Too much coffee in the porter filter to start with which is the reason for the inconsistant flow of coffee. And yea, too much froth in the milk, would have made a nice latte I suppose.

[kpsloves]

well timeing was bad for shot. may be u put lot coffee in it or not temp it hard. so ur shot was not dark enough. n ur milk was so frothy. u poured the milk in cup n made it cappacinno with alot forth. anyways it was nice....i like ur cap. art.

[biohazard505]

the flow of espresso extraction was too inconsistant .. it should take around 24 sec only and the milk was too foamy .

[zorj22]

double shot cappuccino..its not flat white...too much foam...but its nice..

[BiggieHaddad]

whoa! a double espresso latte is never gonna take more that 30 secs to pour down if u know what i mean, 20-30 secs, and u had it for to long, and the milk cannot wait that long, or you just didn't do it very well but good luck

[theglade32]

Looks pretty good to me!!

[verum1]

Way, Way, Way over-extracted espresso.

[djuforeo]

It looks like your milk either sat too long while you were waiting for your shot or you are over frothing the milk. I'd say try not frothing the milk as much and roll the milk with the wand a bit more.