Hello Fellow CSers
My question is the subject "Are home espresso machines as capable as commercial machines"
The reason Im asking this is because no matter what I do I just cant seem to get the same results as a reputable coffee shop.
I have even purchased the same bean the coffee shop (which roasts their own) was using on this particular day to achieve the same or as close as possible result.
1. I purchased a short black to see the result I was aiming for.
2. I purchased the same bean that I was served.
3. I adjusted my grind to 60ml in 30 sec for a double basket.
After doing this I pulled the shoot but it didnt have the thick texture like the cafe. Also watching the shot being pulled at the cafe was a beautiful sight, it look nice and syrupy yet when I pulled the shot it look watery and thin.
Im not sure what Im doing wrong or if I expect to much of my Expobar. I would appreciate any advice.
My question is the subject "Are home espresso machines as capable as commercial machines"
The reason Im asking this is because no matter what I do I just cant seem to get the same results as a reputable coffee shop.
I have even purchased the same bean the coffee shop (which roasts their own) was using on this particular day to achieve the same or as close as possible result.
1. I purchased a short black to see the result I was aiming for.
2. I purchased the same bean that I was served.
3. I adjusted my grind to 60ml in 30 sec for a double basket.
After doing this I pulled the shoot but it didnt have the thick texture like the cafe. Also watching the shot being pulled at the cafe was a beautiful sight, it look nice and syrupy yet when I pulled the shot it look watery and thin.
Im not sure what Im doing wrong or if I expect to much of my Expobar. I would appreciate any advice.

:-?
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