Originally Posted by Mizzuri link=1157167072/0#0 date=1157167072
I reckon the best results can be found by approximating this:
1. Get a deep basket from coffeeparts http://www.coffeeparts.com/mar/mar1.htmlI use part 521994 *-14g (but you will get 20-21g in it)
2. Try dose and collapse method of dosing:
-fill the basket and then brush off with the side of a finger to create a full, level * basket
-use only the weight of a heavy tamper to settle the dose
-top up and brush off again (if you find the dose difficult to load, you might have to use the base of a finger to dig a small depression in the puck)
-tamp to 15kg
-the key is to keep your dose absolutely constant so that you get a dry puck and then change only the grind if required
-adjust your grind for a nice slow pour...they say 30 ml max in 25 sec pour....but if things start a touch drippy and then become a clean, slow pour, its often good! I tend to keep my shots to no more than 25ml. The rule is to cut the shot as soon as you observe blonding...
If you taste your espresso towards the back of your tongue, its bitter and you will need to make your grind a touch coarser. On the other hand, if you taste the espresso at the front of your tongue, the coffee is sour...use a finer grind. You want to try to evenly coat your tongue!
Beware fine grind and a low pressure tamp- its a recipe for underdosing, chanelling and sourness IMHO...
and so ends my second crack *;)