The perfect espresso pour - what to look out for?

[NewToEspresso]

After youve locked in the PF and hit the brew button, what are signs you look out for to indicate the quality of an espresso pour?
There has been much said about the 30ml in 25-30 seconds, but I take it thats only part of the equation ie. if it starts blonding 10 seconds into the shot, what comes out at the 25second mark isnt going to be nice.
So what other clues do you look out for when the shot is being poured?

[greenman]

Re: The perfect espresso pour - what to look out f

Starts fairly dark and then after a few seconds should go a nice thick golden colour and then after about 15 seconds it lightens off a bit. Ive been experimenting with ristrettos which you stop at 15 seconds, they make a great latte with textured full cream milk!!
cheers
Greenman

[Dimal]

Re: The perfect espresso pour - what to look out f

After youve locked in the PF and hit the brew button, what are signs you look out for to indicate the quality of an espresso pour?
There has been much said about the 30ml in 25-30 seconds, but I take it thats only part of the equation ie. if it starts blonding 10 seconds into the shot, what comes out at the 25second mark isnt going to be nice.
So what other clues do you look out for when the shot is being poured?

Gday NTE,

One of the best resources around for this type of info is to found on Home Barista. A link to some very interesting tutorial information can be found here....

Cheers,
Mal.

[recurve_boy]

Re: The perfect espresso pour - what to look out f

Ive found it more useful to look out for when it blondes, and I always taste my shots when dialing in. Taste is what youre going for ...

[NewToEspresso]

Re: The perfect espresso pour - what to look out f

Woah!! Opened up the link and it looks liek someone has written a thesis on it!

[Dimal]

Re: The perfect espresso pour - what to look out f

Woah!! Opened up the link and it looks liek someone has written a thesis on it!

Great info though NTE and well worth the read. As recurve has mentioned above, the main thing to be concerned about is the colour of the pour once youve got everything happening within the standard parameters, i.e. 30/60ml within 25-30 seconds. The linked article goes into this in quite a practical way so should be very helpful to you,

Cheers,
Mal.