Hi Friends,
These shots are coming out of an: Expobar Ruggero. Coffee Used: Merlo.
Coffee Roasted:3-4 Days prior, so still fresh but has had time to climatize to my environment.
The first picture, I believe is blonding. Is the only reason for this because its being pulled too long? Although it was pulled to 28-30ml. Dosing 16g, and the tamping technique seems fine. Tell me more....
The second picture, why the dark spots?
Also I have noticed, that my Crema dissappears rather quickly some days, I wouldent say it was sitting there that long, possibily 1minute.
Thanks in Advance,
Brett


These shots are coming out of an: Expobar Ruggero. Coffee Used: Merlo.
Coffee Roasted:3-4 Days prior, so still fresh but has had time to climatize to my environment.
The first picture, I believe is blonding. Is the only reason for this because its being pulled too long? Although it was pulled to 28-30ml. Dosing 16g, and the tamping technique seems fine. Tell me more....
The second picture, why the dark spots?
Also I have noticed, that my Crema dissappears rather quickly some days, I wouldent say it was sitting there that long, possibily 1minute.
Thanks in Advance,
Brett
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