hi all,
i just did a quick search on key words "over extracted" and didnt find a quick answer so i thought id do the fun thing and start a new topic.
the thing is, id read somewhere, in here, that you should cut the shot when it turns "blond" colored.
but i was watching a "PRO" barristor on TV the other day, and he seemed to keep it pooring long after i would have judged it as "blond".
have i been cutting my shots short too much and whats some ideas on exactly how to judge this a bit better.
will i end up with a really nasty taste if i over extract too long?
Oh! and i thought that maybe you get more Crema Head if you extract longer, but then i thought that i had read that the crema is the first thing that comes into your cup....
any help?
thanks
i just did a quick search on key words "over extracted" and didnt find a quick answer so i thought id do the fun thing and start a new topic.
the thing is, id read somewhere, in here, that you should cut the shot when it turns "blond" colored.
but i was watching a "PRO" barristor on TV the other day, and he seemed to keep it pooring long after i would have judged it as "blond".
have i been cutting my shots short too much and whats some ideas on exactly how to judge this a bit better.
will i end up with a really nasty taste if i over extract too long?
Oh! and i thought that maybe you get more Crema Head if you extract longer, but then i thought that i had read that the crema is the first thing that comes into your cup....
any help?
thanks

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