Howdy all,
I've been lurking for a while and feel I need to ask some advice to improve. I wasn't too sure where to post this, but all the other sub-forums are dedicated to equipment so I thought this would be the best place.
I'm looking for some advice to how to tell when blonding is occuring, and if there is anything you can do when it does occur.
Here is a video I've taken this morning: https://youtu.be/8Wl5b9xSMHg
I'm guessing blonding is occuring at around the 21 second mark. Any confirmation would be great. If there's any other points for improvement I'll be gladly to accept criticism (constructive please!).
This leads to my second question, if you notice a shot in the making starts to blonde, would you cut it there rather than go for the full 50-60mL extraction? Or is it important to do the full 25-30 second brew time? I think if you cut it short, that'll lead to a shot halfway between a ristretto and espresso.
Many thanks in advance!
Charley
I've been lurking for a while and feel I need to ask some advice to improve. I wasn't too sure where to post this, but all the other sub-forums are dedicated to equipment so I thought this would be the best place.
I'm looking for some advice to how to tell when blonding is occuring, and if there is anything you can do when it does occur.
Here is a video I've taken this morning: https://youtu.be/8Wl5b9xSMHg
I'm guessing blonding is occuring at around the 21 second mark. Any confirmation would be great. If there's any other points for improvement I'll be gladly to accept criticism (constructive please!).
This leads to my second question, if you notice a shot in the making starts to blonde, would you cut it there rather than go for the full 50-60mL extraction? Or is it important to do the full 25-30 second brew time? I think if you cut it short, that'll lead to a shot halfway between a ristretto and espresso.
Many thanks in advance!
Charley
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