Olympia Cremina Part 2: Pulling a Shot

Mark goes through the ritual that is hand crafted, direct lever pulled espresso shots. In this video, you'll see a machine just heated up, false pressure bled off, and flushed before pulling the shot.

Ideally, from grind to locked into the machine should be 45 seconds or so, to preserve Co2. So don't talk while doing this part. ;)

Grinder: Anfim "Best" Home grinder, about $375.

Tamper: CoffeeLabs 49mm brushed aluminum and steel model.

Filter Basket: Elektra 49mm "a leva" basket.

Tamping Stand: Bumper Tamper Stand, $40.

No emails please lol!

Category:

Howto & Style

Tags:

• olympia
• cremina
• espresso
• lever
• direct
• piston
• coffee
• brewing
• shot
• pull

[hockeychickgirl]

everyone seems obsessed with freshly ground...how about freshly roasted? how long does it have to sit from roasting to grinding?

[CoffeeGeek]

If you read anything I say on CoffeeGeek . com or listen to the CG podcast, I frequently talk about the importance of fresh roasted coffee. That's not the purpose of this video - in this, I talked about the importance of not waiting too long between grinding and brewing.

[kiwicoffeeman]

hey Mark, what are the saucers you are using for that cup... i like i like!! :)

[CoffeeGeek]

Hey Carl (I assume this is Carl?), those saucers are from the Daniel Buren sets from Illy (google it) - AFAIK, the only way you can get them is by buying the collections' set.

[CoffeeGeek]

Well, it comes down to how passionate you are about the process, I suppose.

[EspressoLife]

LOL! Excellent video, very enlightening and funny. Nice job. I used to own a Elektra microcasa lever so it was interesting to see how a non-spring lever works.

[CoffeeGeek]

Gotta admit, I didn't check the grind before pulling this shot (the grind is actually the dialed in grind for the Vibiemme Domobar Super E61 machine). But I'd pulled a shot with it using the same grind fineness a day or two before, and saw it was a bit tight, so this time around, I dosed probably 1.5-2g less. Still tight! But the shot really tasted good.

[dj2000lbs]

What year is yours made in?

[mathof1]

Whatever happened to the "rule" about 25-second shots? I timed this one at 1' 14", including pre-infusion.

[reds6960639]

Fortis?

[kragier]

@hockeychickgirl I'm giving quite a late response, but SeattleCoffeeGear (look them up, they have a lot of videos!) says 4-5 days between roasting and grinding, and after that keep them in an airtight storage container if possible.

[MrSkinnyfrog]

beautiful crema

it will take a while before Starbucks start using levers for those 80+ espressos per half hour :)

[gmcjetpilot]

That is the most anal retentive espresso process I have seen to date. But I can't criticise it. I have a semi-auto pump now, but my next machine will be one of these lever machines.

[MsGrace45]

haha coffeegeek

[jacksonkan]

Hi Mark, Would you please take another video to introduce the golden Bottomless PF ?

I am expecting your great shot again.

Thanks

[redshelf]

If you're up for it, home roast. Wait 24 hours and grind. Or scope out roasting day at your local roaster and hit them up a day later.