Coffee-making

What is PID espresso? PID stands for Proportional Integral Derivative. Fancy name, but it’s pretty much a temperature controller that uses an advanced algorithm to maintain the temperature of the machine at a programmed or set temperature. There is some disagreement relating to when the first espresso machine had a PID. Read more on www.espressooutlet.net … Read more

How long should a triple shot of espresso take? Ask Gail: Correct Espresso Shot Volumes? Espresso Shot Appropriate Volume Brew Time Single 1 ounce 20-30 seconds Double ~2 ounces 20-30 seconds Triple ~3 ounces 20-30 seconds Single Ristretto 1/2 ounce 20-30 seconds 5 more rows ? Read more on www.seattlecoffeegear.com For more than a century, … Read more

What is the purpose of a bottomless portafilter? WHAT IS A BOTTOMLESS PORTAFILTER? A bottomless portafilter is an important piece of equipment that aids in diagnosing espresso extraction issues. The spouts are removed, the basket is exposed, allowing you to watch the entire extraction process. Read more on www.espressoparts.com A tool used in the preparation … Read more

How do you fix watery espresso? Most of the time, if you want to avoid watery-tasting espresso, make sure you use fresher coffee beans with finer grounds. However, if that solution still no work, you can try lowering or increasing the dose, opting for a darker roast, and ensure you are pulling at the ideal … Read more

How do you get crema on espresso? Read more on www.youtube.com Popular coffee beverage called espresso has a powerful, concentrated flavor. Getting the ideal amount of crema is one of the most crucial steps in creating the ideal espresso shot. The coating of froth that forms on top of an espresso shot due to pressure … Read more

How hard should I tamp espresso? Apply 20-30 pounds of pressure, and polish. Baristas often recommend 30 pounds of pressure, but some do as little as 20 pounds. More and more are finding that tamping pressure is overrated-it’s hard on the wrist and cause an over-extracted, bitter brew. Use a twisting motion as you pull … Read more

How long do you pull an espresso shot? The ideal brewing time you’re looking for is between 20 ? 30 seconds ? if you’re running too long or too short, check your grind, dose and tamp, then adjust it accordingly. If your shots are coming out unevenly from both spouts, your tamp needs to be … Read more

What happens if you dont tamp espresso? If you don’t tamp your coffee grounds, there won’t be enough space for the water to optimally saturate the coffee. With loose grounds, you’ll have weakly flavored espresso that could hardly be called espresso at all. Read more on www.littlecoffeeplace.com Tamping is a crucial stage in the production … Read more

How hard should you tamp espresso? Baristas often recommend 30 pounds of pressure, but some do as little as 20 pounds. More and more are finding that tamping pressure is overrated-it’s hard on the wrist and cause an over-extracted, bitter brew. Use a twisting motion as you pull up to “”polish”” the puck. Read more … Read more

Why is my espresso frothy? What Is Crema? Crema is a flavorful, aromatic, reddish-brown froth that rests on top of a shot of espresso. It is formed when air bubbles combine with fine-ground coffee’s soluble oils. Read more on www.thespruceeats.com Espresso is a complex and tasty coffee beverage that must be prepared with care and … Read more