Perfect Shot of Stumptown Hair Bender

I got lucky and had the camera rolling when I pulled a great shot (90% crema) of Hairbender from Stumptown Coffee Roasters using my Expobar Brewtus.

The key is flying the beans back from Seattle 2 days after roasting. :)

22 seconds to 2 oz baby!

Category:

Howto & Style

Tags:

• stumptown
• espresso
• shot
• crema
• expobar
• brewtus

[joeldamianicigan]

What type of espresso machine are you using? Is it plumbed?

[jdrazenovich1990]

p.s i liked the basket you use.... and crema doesnt mean anything man.... i can pull shots with 10 grams at 5 seconds fast pulling 100 of you so called "crema"

[jdrazenovich1990]

sexyshie doesnt know shit. lol hairbender should be dropping between 2-4 and should be stopped between 21-22... and be used a 6-7 g dose per "shot" so the best way this espresso tastes its at 21 grams brewed at 200.5 degrees F... dropping at 3ish 4ish and it should take more than a second to form a uniform stream directly on the middle of the basket...and yes i am a barista and i work at Ost cafe in NY.

[kegdestroyer]

that shot looked really fast. I time mine from the first bead out of the basket till I stop the pump. I aim for a little over 20 sec for a double ristretto

[sexyshie]

Looks good,but you should have stopped it at 15 seconds, when it started to blond. I know it's a personal preference, but you are not really gaining much flavor, but more caffeine. Personally, if you want a more flavorful shot, I would grind finer to about a 10 on your Rocky if your zero point is 3, then tamp using 25 lbs to generate a .75 to 1 oz Ristretto.