OK folks: I've been slowly collecting photos for a pictorial on what a GOOD espresso shot should look like. The bitter water that *-bux markets as "espresso" (or EXpresso for the linguistically challenged) is why most people think they don't / won't like it... Gotta admit they have a helluva business model, though!
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Here's a few pics of my 2 month old machine with my tried and true Malabar Gold espresso blend. I really like this blend in the fall and winter months. It's got a great "kick" and you just can't beat the monster crema.
Being fresh roasted helps, too...
This is a 25 second pull, double ristretto.
Here are some pics of a shot being pulled:
Here's a pic of the same blend - but in a latte. The "rosetta" pattern is a result of the pour only (no toothpics or other gizmos). It takes a helluva lot of practice (and the moons to align during a month with a "R," etc. )
This is what I drink every morning after my "wetshave ritual." Talk about ME time, eh?
Who's comin' over for coffee!!
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Here's a few pics of my 2 month old machine with my tried and true Malabar Gold espresso blend. I really like this blend in the fall and winter months. It's got a great "kick" and you just can't beat the monster crema.
Being fresh roasted helps, too...
This is a 25 second pull, double ristretto.
Here are some pics of a shot being pulled:
Here's a pic of the same blend - but in a latte. The "rosetta" pattern is a result of the pour only (no toothpics or other gizmos). It takes a helluva lot of practice (and the moons to align during a month with a "R," etc. )
This is what I drink every morning after my "wetshave ritual." Talk about ME time, eh?
Who's comin' over for coffee!!
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