I understand that the ideal espresso is created by extracting coffee oils within an ideal temperature range. I dont know how the accepted diameter, depth, and volume came about and wonder if there is debate as to what is ideal.
Im aware that La San Marco use a smaller diameter, deeper PF and wonder why they did this - its a big deviation from the standard!
I would expect that a larger diameter, and more shallow PF would result in a better extraction?
Am I way off track here?
Im aware that La San Marco use a smaller diameter, deeper PF and wonder why they did this - its a big deviation from the standard!
I would expect that a larger diameter, and more shallow PF would result in a better extraction?
Am I way off track here?
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