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Espresso Shot Close-up from Rossa Hand Espresso

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Published on Jun 30, 2011

Extraction with the Rossa Hand Espresso. The beans used for this shot were rather ordinary to say the least. They were exposed to the elements during transport, which made it a bit of a challenge to produce any quality. Before throwing them out, I had a go at finding some variables that would sort of work. Admittedly it took some experimentation, but a finer grind, minimal pre-infusion, fast pressure build-up and a slightly longer extraction time with a very high pressure for about the first quarter of the shot then reducing pressure for the remainder seemed to work. Considering the quality of the beans, the shot in this video tasted quite good! I have posted this video and explanation to demonstrate the versatility and variable control of the Rossa Hand Espresso. I was surprised with the quality I got from those beans, but was certainly glad to see the bottom of the bag! For those interested, I also experimented with my conventional semi-commercial machine, but was unable to produce anything decent. See www.portaspresso.com for more details.

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