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Definately hot water first. (Not boiling either) shot on top. The crema will almost always disappear with this method but it does result in the best tasting long black.
Are you saying to pour the shot into the cup of hot water directly from the machine, or pour the shot into a smaller cup then into your cup with hot water?
Pour your shots directly in to the cup of hot water from the portafilter. Preserves the crema.
Another crema preserving method Ive seen other baristi use is pouring the hot water slowly (from another cup) in to the cup containing the doppio espresso...this also preserves the crema quite well...but I tend to find, not as well as the method I use
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