Stop your shot when your target yield is reached.Start your shot as soon as you place the portafilter in the group.Remove any coffee residue from the edge of the screen.It is also important to apply pressure only once to avoid channeling. When tamping, it is important to apply pressure vertically to the coffee to ensure even compaction.Distribute the ground coffee evenly in the sieve, you can use your finger here or a distributor.Grind the desired amount of coffee (dose) into your portafilter.Place your clean and dry portafilter on a scale and tare it.Take the portafilter out of your brew group and rinse the group briefly.Preparation in a portafilter (general rules of thumb) Water temperature For each espresso of our line-up we provide a recipe that works well for us. This example should serve as a basic recipe and can be changed and adapted according to your wishes and willingness to experiment. There are many different recipes that lead to an excellent cup of espresso.
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