Bad Triple Bottomless Espresso Shot
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Uploaded by TimEggers on Feb 27, 2008
This shot flows too slowly and was over extracted. Looks great but taste was bad. Espresso should not be eye-candy, its about the taste!
The blend is Sweet Maria's Classic Italian Blend (pre-roasted). The ... all » beans are exactly 14 days old. The espresso machine is a Quickmill Anita set to 10-bar brewing pressure. The shot was pulled at 198F using a Mazzer Super Jolly grinder. Dose is about 19g.
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I agree. I've just started working with a blend that tastes like magic after a 45 second extraction. That's pulling around 35ml to 40ml through 24g of coffee. It tastes great after a 30 second extraction but the longer extraction doesn't ruin the coffee, it just changes the flavour profile and accentuates different subtleties from the blend.
gamelanman 3 years ago
very True Brahmanfire. But maybe your 45-60 sec Ristretto shot will taste even better at 30sec. Haha.. By the way, most people think Ristretto is simply a tight shot, but in fact it means the first half part of the Espresso shot where all the intensity is. To pack a Ristretto is no different to packing your normal espresso, except you cut the shot much earlier.
baconmeister 3 years ago
Yeah, I've been a Barista for years and always follow the 25 sec. rule as a guideline with each espresso I run into. But, I have tasted espresso's that are absolutely incredible pulled ristretto and at 45-60 sec. with approx. 1 oz. in shot volume. Some Barista's scoff at the idea but taste buds don't lie and I've had shots like this where the crema is sweet with natural sugars and the espresso chocolaty in taste and texture. Guidelines are a good starting point, but a Barista pushes boundries
Brahmanfire 3 years ago
65 sec! wow.... that's a bit long. try to aim for 25 to 30sec, even if you only have a small volume. The shot looks excellent though.
baconmeister 3 years ago
Beautiful! The machine looks like a fantastic steampunk gadget, too. :)
nxk3 3 years ago