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.
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.
scrumpymanjack 3 years ago
Thank you. You are absolutely correct. This is the typical error in spelling I routinely make. It has now been corrected.
ladalet 2 years ago
Fantastic! I am in learning phase and a video like that would be invaluable. Surprisingly I haven't seen anything else like it anywhere.
atlanticatlanta 4 years ago
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"
ladalet 4 years ago
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?
atlanticatlanta 5 years ago
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 4 years ago