Will post about it. Sponsored by Aida Battle. There are a lot of variables but different coffee and different grinders shine with different brew ratios and I rarely find a 21g triple basket gives me the best espresso on my setup. If you are doing a dark roast usually a 18g in 36g out should be a good starting point bit using a light roast I find g in and g out gives me the best results.
I use IMS baskets too and I have nothing negative to say about VST besides they are a few bucks more and Amazon does not sell them so you may have to add shipping cost on another site.
I don't think you will find barista skills magically improve large sums from the basket but it does usually make the grind and puck prep more forgiving on naked portafilters. It's reassuring. The filter will arrive soon. To give it a proper welcome I cleaned thoroughly my grinder today. I'll post my experience with the new filter. I grind a bit mor coffee, around g didn't weight with the same grinder setting.
It pulled a bit too fast but it tastes very good. Water is heated inside the machine's boiler, while the pressure needed to extract the espresso is generated by manual levers that are pulled by the operator. This is how the term "pulling a shot" originated. Manual style machines make use of portafilters and require the coffee to be ground and tamped prior to brewing. Semi-automatic espresso machines are a bit more sophisticated than manual machines. In addition to possessing a boiler to heat water for espresso extraction, semi-automatic machines generate the desired 9 bars of pressure via the use of an electric pump.
Semi-Automatic machines can feature levers, rocker switches, or push buttons to operate the pump. Like manual espresso machines, semi-automatic machines also make use of portafilters and require the coffee to be ground and tamped prior to brewing. Super-automatic espresso machines incorporate more technology in their design than manual or semi-automatic machines and are designed to simplify the user experience.
In addition to utilizing boilers and pumps to produce heat and pressure, super-automatic machines also possess internal grinders and tamp coffee through the use of a mechanism known as the brew group, where the grounds are compacted into a puck similar to that created in a portafilter.
One of the aspects that defined the coffee produced by Achille Gaggia's patented espresso machine design in was the thick crema produced by the pressure-brewing process. Rich crema has since become a highly desirable feature for modern espresso drinkers, but what exactly is crema? Unlike brewing drip coffee, where gravity pulls hot water through ground coffee at regular atmospheric pressure, espresso is ideally brewed at 9 bars of pressure, the key factor which allows for crema to be produced.
The high-pressure environment inside the portafilter allows for the water to become supersaturated with CO2. When the water exits the portafilter in the form of espresso, the CO2 forms into thousands of tiny bubbles coated by oils extracted from the coffee, thus becoming the foam the floats on top of your espresso — the crema.
Without question, the temperature of your espresso can make or break your experience. Even with perfect preparation, shots that lack temperature stability will cool too quickly, producing an espresso that leaves something to be desired. Conversely, there are circumstances, such as switching from steaming to brewing, where the water in your brewing process will be too hot.
Fortunately, ensuring temperature stability is easier than you might think. Outlined below are several methods you can employ to ensure that your coffee is brewed at the correct temperature and stays at the correct temperature. Preheat Your Portafilter: If you're just turning your machine on, the heat from the boiler may not have had enough time to properly heat your portafilter.
Before brewing, it is always a good idea to pull a blank shot to heat up the internals of the machine as well as your portafilter. A blank shot is performed simply by pulling water through the machine as if you were brewing espresso. Additionally, if you're going to be brewing multiple shots, try to keep the portafilter locked into the group head to prevent heat loss between extractions.
Preheat Your Cup: Your espresso cup is your coffee's final destination and the last opportunity for it to lose a significant amount of heat. By preheating your cup, you help to ensure that the temperature of the coffee does not drop when it enters the cup. An easy way to preheat your cups is to fill them with hot water from the steam arm or group head.
Alternatively, you can use your machine's cup warmer if it has one, although this will take longer. The Cooling Flush: In certain circumstances, such as when you use the steam wand to prepare multiple specialty drinks, it is important to make sure that your water isn't too hot to be used to brew espresso.
In single boiler machines, like the Gaggia Classic, which has only one boiler that heats water for both brewing and steaming, performing a cooling flush can prevent you from burning your espresso. When you use your machine to produce steam, the water is heated to a much higher temperature than is appropriate for brewing. If you immediately go from steaming milk to brewing espresso, the water in the boiler is likely to be much hotter than it normally would be.
A cooling flush involves running water through the steam arm and through the group head after steaming. Not only will you clear out any residual milk from the steam wand this way, you will also drain the hotter water from the boiler, preventing you from brewing shots that are too hot. For some people, the tamper is just one of the many tools involved in the preparation of espresso, whereas others view it is an integral step in the process. As you embark on your journey to personalize and perfect your espresso experience, the type of tamper you use may one day become an important factor in how you prepare your espresso.
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