Hi All!
I have been reading the forums for a while but this is my first post. My starter pack arrived today
Looking foward to having a go at roasting.
I have been trying to understand the significance of each step involved in extracting espresso and how each factor effects the final result. These questions might sound dumb but they seem to me the foundations.
Does the general rule of 25 seconds increase to 50 seconds if you are making 2 cups at once?
What is the role of tamping? Is this to add further density to the packed coffee? Wouldnt a smaller grind do the same thing? Or is it more for cohesion?
Will the packed coffee expand to a smaller degree after a harder tamp?
I have been reading the forums for a while but this is my first post. My starter pack arrived today

I have been trying to understand the significance of each step involved in extracting espresso and how each factor effects the final result. These questions might sound dumb but they seem to me the foundations.
Does the general rule of 25 seconds increase to 50 seconds if you are making 2 cups at once?
What is the role of tamping? Is this to add further density to the packed coffee? Wouldnt a smaller grind do the same thing? Or is it more for cohesion?
Will the packed coffee expand to a smaller degree after a harder tamp?
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