Hi all,
To the other lever operators on CS; Ive been working on my Ristretto technique and wanted to compare notes.
Basically I dose and tamp the same as per a normal shot (for a normal Im use a Fellini Pull - pulling the shot out just prior to the flow stopping). Lots of pressure required on the lever - sometimes very close to a choke.
For the Ristretto however, I pre-infuse with a bit of lever until feeling a bit of resistance. At this stage the flow starts dripping or running very slowly. I raise the lever, discard the contails and then pull the shot, removing the cup at around 20mls.
Anyone else got a technqiue they want to share?
To the other lever operators on CS; Ive been working on my Ristretto technique and wanted to compare notes.
Basically I dose and tamp the same as per a normal shot (for a normal Im use a Fellini Pull - pulling the shot out just prior to the flow stopping). Lots of pressure required on the lever - sometimes very close to a choke.
For the Ristretto however, I pre-infuse with a bit of lever until feeling a bit of resistance. At this stage the flow starts dripping or running very slowly. I raise the lever, discard the contails and then pull the shot, removing the cup at around 20mls.
Anyone else got a technqiue they want to share?

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