Hi Everyone,
Id like to know; do any of the em6910 owners here do a cooling flush before pulling a shot, similar to temp surfing?
I just pulled possibly my best shot thus far on my beamer 6910.
The beans are three week old Honduras la labor. I thought "hmm, a little old, grind one finer" (I wasnt hoping for anything amazing as the last few days theyve shown their age). I ground, dosed, tamped as usual, but this time, I ran 50-100mls through the group the way a silvia owner might. Completely on a whim.
The resulting shot started out nice and dark, with the pressure gauge in my ideal range. Unlike usual it didnt turn straw colour quickly, but kept the rich darkness.
The taste didnt display any of the bitterness that this bean had shown previously and was everything I would expect from a pro barista, unlike my usual shots which sometimes leave a bit to be desired.
Id love everyone else to give this a go and tell me if they get amazing results too.
-ACog (still floating)
Id like to know; do any of the em6910 owners here do a cooling flush before pulling a shot, similar to temp surfing?
I just pulled possibly my best shot thus far on my beamer 6910.
The beans are three week old Honduras la labor. I thought "hmm, a little old, grind one finer" (I wasnt hoping for anything amazing as the last few days theyve shown their age). I ground, dosed, tamped as usual, but this time, I ran 50-100mls through the group the way a silvia owner might. Completely on a whim.
The resulting shot started out nice and dark, with the pressure gauge in my ideal range. Unlike usual it didnt turn straw colour quickly, but kept the rich darkness.
The taste didnt display any of the bitterness that this bean had shown previously and was everything I would expect from a pro barista, unlike my usual shots which sometimes leave a bit to be desired.
Id love everyone else to give this a go and tell me if they get amazing results too.
-ACog (still floating)

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