haha can you flesh this out a bit please? what dosage mass, espresso mass, temp etc for your ideal espresso? (you broke your own precedent before it even started~!) :POriginally Posted by 1F292A283F2929350939323535365A0 link=1332221851/0#0 date=1332221851
EBF based purely on mass percentage seems weird... ie
8 grams beans producing 16 grams liquid and 16 grams beans producing 32 grams liquid would both have the same EBF, but they would taste very different in the cup; no?
id been meaning to ask in another thread but might as well here: different people have different views on starting their timing including or not including pre-infusion time... for whatever reason different machines ive tried seem to preinfuse for different times (+/- 5 seconds!); whats the theory behind starting from pump engage and not from any other point? (ie first drops, or when pump hits full pressure)
to qualify on my current machine i currently have settled on dose of ~15g and i get 30 mls = 53% EBF.
beans are 17 days old.
dont have extraction temp.
if i get it all right this takes ~35 seconds, but my machine preinfuses for a good 9+ seconds... am i on the right track? this has given me the best taste in the cup so far.