Olympia Cremina Espresso Shot Cafe Doma Colombian

16g Cafe Doma Colombian, active Pre-infusion, 1 pull, 2 oz espresso. Shot has great color and massive, thick, dense crema that lingers for a very long time. Correction: the coffee roast was actually 4 days old not 48 hours to compare a shot from a well rested bean to my video with the 48 hour old roast.

Category:

Howto & Style

Tags:

• espresso
• coffee
• Cremina
• lever
• shot
• pull
• manual
• Olympia
• Doma
• crema
• Colombian
• Pavina
• Bodum

[scrumpymanjack]

Great video. At the risk of looking pedantic, shouldn't it be Colombian with an "o", though? The only Columbia I know is the university.

[ladalet]

Thank you. You are absolutely correct. This is the typical error in spelling I routinely make. It has now been corrected.

[atlanticatlanta]

Fantastic! I am in learning phase and a video like that would be invaluable. Surprisingly I haven't seen anything else like it anywhere.

[ladalet]

I am loading a new video clip showing the whole shot pulling process from beginning to end--as I write this. Just click "More from this user"

[atlanticatlanta]

Looks great, but I would love to see the lever

in action. When do you lift it up, for how long,

when do you push it down, how many times, etc?

[ladalet]

To answer your questions: I lift the lever and do an active 10 second pre-infusion involving pulling the lever down about 1/4 the way to infuse the puck and then lifting the lever to let in more water and then repeating 1 or 2 more times. The active pre-infusion displaces enough water in the puck to allow a single full pull to produce a full 2oz double shot.

[ladalet]

My focus here was to display an example of a great shot to link to a post on the HomeBarista websight. I am planning to film a full lever pull demonstration soon.