I'm hardly new to home espresso brewing, but something that I've always been curious about is pour time calculation when using a pre-infusion. Say you have a 5 second pi, for 5 seconds water, without pressure, is added to the top of the puck. Others have insisted that you don't adjust this in the pour time calculation, so if you're trying to stick to the 30sec rule, no additional time should be factored in. To me this doesn't make sense. PI is to simply help in achieving a more even water flow over the coffee, but doesn't actually interact with the content of the coffee until pressure is applied, so in my example I allow for 35sec. Why shouldn't I?
Why not splash initially to break the crema and then mix whilst mentaining the remaining milk in motion so it doesnt separate, then tilt the cup, start pouring, thin the stream towards the end, then finish with the cut? If you mix the initial splash with the espresso shot/s you get golden brown with white contrast, and amazingly good taste, because the crema(bitter part of the coffee) is mixed in with the sweetness of the milk. Its science, im not hating or anything, just asking
Are you going to update this or just let it rot? You need to cover extended maintenance because that's a big part of "everything" anyone SHOULD know. You also left out: How to do multiple shots in a row with one or two chambers, and how to clear and clean the machine after each shot. Again, stuff people SHOULD know but you did not deliver.
Thank you for your clear directions. My home coffee machine can do single shots or double shots. I would like to know the time and weight suggested if I have a double shot, please?
Bro please go deeper in the cup for these tulips. Ive watched a few of your videos and all have that big empty space at the bottom. However in 1 you made a 'winged base' and a (sorry for calling it this) attempt to a swan where you did place it further in the cup. Hope I dont sound like a dick this tulip is decent. But it could be better 🙂
Nah, you need a 1/2cm of foam for a flat white to set the crema. Latte is about 1cm or so, and a cappuccino has a bit more foam. Cappuccinos described in 1/3s are from the 90s and not really the way most specialty coffee shops make coffee these days.
Does it depend on where you are? I've only ever done 2 shots in a 6oz flat white in England. But I was trained by an Australian 😅 Never done a flat white with only 1 shot
Now try this with a $300 home machine, and steam the milk for 135 seconds to get it up to temp 😂 Wish my steam wand was stronger, it barely even spins my milk.
How much colder do you think a coffee is when it takes 5s longer to pour? 🤯 If your coffee is coming out cold, you need to heat your milk warmer, and make sure your cup is preheated so it doesn't absorb the heat of the milk.
😂 some customers, yeh! But actually if you set the crema nicely at the least, the coffee will taste better than if you just slam the milk into the cup.
There was an Era in the early 2000s where a lot of roasteries were roasting darker and cafes were extracting double ristrettos for flat whites, but vast majority of cafes in Australia these days would serve it just like this.
Hi, what about maintenance? On the Fb group, people talk about Molikote 111 oil to apply on O-rings and on the wall. I would appreciate a lot a dedicated video, if possible.
