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?
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?
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