Each slice of the triangle shows the flavours you can move through when adjusting yield Increasing yield will make the espresso simultaneously weaker and more extracted. Reducing yield will make the espresso simultaneously stronger and less extracted. How do you use a coffee compass? Brew a coffee. Taste it. If you experience any negative flavours, … Read more
If you’ve got these initial steps down, your espresso should take somewhere between 20 and 25 seconds to brew. The stream of espresso coming out of the portafilter should look something like thick, warm honey. The finished shot should be golden and have a crema thickness of about 1/4″ to 1/3″ What are the 4 … Read more
The 5 most important factors to pulling perfect espresso shots are: Water Pressure, extraction time, water temperature, grind consistency, and Tamping What are the 4 qualities of a perfect espresso shot caribou? Crema: tan and thick. Time: 20-25 seconds. Volume: 3oz not including crema. Taste: sweet and creamy with a smoky, caramel finish. What are … Read more
A brown colour is usually the correct colour for crema The colour does depend on the coffee you are using however as some coffees will result in a lighter or darker crema. A light yellow and thin crema usually means that your coffee is not so fresh. What color should espresso crema be? The finished … Read more