Hi all, I've just became confused. After reading and watching a lot of videos on the web on extracting the perfect espresso. I know that there are a lot of variables to the perfect extraction but the most of what I've seen and read is, group head (7-9gm) 30ml pour in 25-30 sec and the grind to be tampered down to 15kg (approx).
We had a merlo rep come out and said "not with their coffee"!! They grind their coffee more course and don't even pack it down, they just level it off and very lightly push it down NO TAMPERING. Now the pour came out great but it only took 10-12 sec and even though the crema was amazing this just goes against everything I've seen and read.
So we were doing the 30ml to 25-30sec rule and producing what i thought and tasted was really good coffee and a good crema on top, and had no complaints.
Now i've been doing the merlo way and have been told it tastes a little week. So does the 25-30sec rule really count to get the full extracted flavor out of a coffee or should we keep doing what was showen buy the Merlo Rep for the Merlo coffee?
Would the 30ml 12-15sec pour on the Merlo coffee extract the full flavor of the coffee?
Please help.
We had a merlo rep come out and said "not with their coffee"!! They grind their coffee more course and don't even pack it down, they just level it off and very lightly push it down NO TAMPERING. Now the pour came out great but it only took 10-12 sec and even though the crema was amazing this just goes against everything I've seen and read.
So we were doing the 30ml to 25-30sec rule and producing what i thought and tasted was really good coffee and a good crema on top, and had no complaints.
Now i've been doing the merlo way and have been told it tastes a little week. So does the 25-30sec rule really count to get the full extracted flavor out of a coffee or should we keep doing what was showen buy the Merlo Rep for the Merlo coffee?
Would the 30ml 12-15sec pour on the Merlo coffee extract the full flavor of the coffee?
Please help.


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