Ive got my technique to the point where Im in the ball park of the 30ml in ~25sec. However, Im having difficulty in determining where exactly the fabled "blonding" point is. I get the dark chocolate colour for a few seconds. This then turns quite quickly to caramel, tiger flecking and all. But then it just carries on and very gradually gets lighter. There is no distinct point at which I could say blonding has occurred. I note that around the 20-30sec mark I get 1-2mm bubbles popping up in the crema. Is this the blonding point? Any guidance on this? I know it’s all about taste but I’d like to get myself in the zone first.
Bob
Bob
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