Originally posted by kwantfm
View Post
If done well this yields a sweet and fruity ristretto, with balanced acidity.
I use a basket (not a VST or EP) that came with my machine and pack 21g into it. Depending on the bean, roast depth and age, I use a long pre-infusion and would stop the shot at anywhere between 25 and 28g. I pull the shot, depending on how it looks and then weigh it to get some context. The result is a sweet and full flavoured ristretto, with great mouthfeel and modest acidity.
Further context. The beans are carefully chosen and top quality. Predominantly natural. I am extremely careful about acidity, and do not buy any beans that have lemon/grapefruit/jasmine/coriander etc characteristics. Each roasting platform is different, so direct comparisons are difficult. Using less than 21g on my setup does not yield the type of espresso that I like. If the beans have been roasted past the onset of second crack, you will get higher extractions etc, that some people really like, but I (and my family) find the flavours of dk cocoa too dominant.
It takes a lot of practice to get the roast right, and yes I do burn through a lot of coffee, ensuring the espresso is perfect.

Full, sweet and no bitterness at all
Comment