go see the espresso thread. i think i forgot to answer one of doremite's questions there so he started nagging me here. but yes, espresso. and yes, that thing they tell you about "27 second shots" is a lie fed to you by Big Cafes who want quick drinks and quick turnaround times. if yer squeezin' beans at home, there's no reason to rush the process. long pre-infusion leads to an even extraction and reduces channeling/gushing.
in fairness, it's really hard to pull a good shot that runs longer than 50 seconds, and you should never use timing as your primary metric (use shot weight or shot progression). but yeah, i consistently pull shots in the 75-90 second range. anything less than 60 seconds is an anomaly.
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