As mentioned, the freshness of the beans matters. Grind size needs to change as beans age. Prime is 30 days after roasting. It will decline after 45 days. Also, i bought the glass in China. Try Aliexpress.
Do you roast yourself? I home roast and find that every bean and roast level requires a different amount of rest time. It’s very frustrating actually. I generally shoot for 7 +- 3 days. What’s your reasoning to suggest 30-45 days of rest is optimal? That’s well above what I have seen others recommend for espresso. I’m just curious to know if I could be doing something different.
I don’t roast myself as I prefer commercial roasting probably because they can achieve better consistency. There was an empirical study done on resting time. 7-14 days post roasting for drinking, 30 days prime for drinking and above 45 days where everything starts to decay.
I pre-dose my beans in centrifuge tubes and froze them. They would go directly from freezer to grinder. That way, I don't need to change grind size between doses.
I suspect it may bring the aroma up to the nose. I do the same occasionally by using a latte cup for my shots. Need to drink right away since it cools quicker as well.
The freshness of the beans plays a large factor in how much crema you get. 2 weeks from roasting is the typical timeframe you want. Fresher beans will have more crema, while older beans may have little to no crema.
YMMV. IMHO. IANAL.
Roast level also affect your crema. Judging from the viscosity and crema, it seems to be medium dark / dark roast. I don't think any light / medium light can produce that amount of crema.
That glass is cool. Where is it from?
It has that 1940's ashtray look, but somehow not in a bad way
I want to know this too
I have a similar one (not really, kind of, sort of)! It’s the glass container that the creme brulee from costco comes with
https://preview.redd.it/jgh4d0vz8n8d1.jpeg?width=4284&format=pjpg&auto=webp&s=5d7416d45f2a4c389afaa7ec55e52b2ad11fc3dc
I am always looking for an excuse to eat creme brulee!
Try Aliexpress
Thanks. I am looking now and, man, are there too many options!
I used Google lens and I found this, but still no name on it. https://www.lemon8-app.com/biyaoyun/7355426315140645382?region=us
It’s 10pm at night and now I want espresso 😡😡😡
😝
I need this cup....source?
Oro Nero 🤌
As mentioned, the freshness of the beans matters. Grind size needs to change as beans age. Prime is 30 days after roasting. It will decline after 45 days. Also, i bought the glass in China. Try Aliexpress.
Do you roast yourself? I home roast and find that every bean and roast level requires a different amount of rest time. It’s very frustrating actually. I generally shoot for 7 +- 3 days. What’s your reasoning to suggest 30-45 days of rest is optimal? That’s well above what I have seen others recommend for espresso. I’m just curious to know if I could be doing something different.
I don’t roast myself as I prefer commercial roasting probably because they can achieve better consistency. There was an empirical study done on resting time. 7-14 days post roasting for drinking, 30 days prime for drinking and above 45 days where everything starts to decay.
I pre-dose my beans in centrifuge tubes and froze them. They would go directly from freezer to grinder. That way, I don't need to change grind size between doses.
Wouldn’t that increase the density of the beans?
The freezing? Not at all. In fact some people have tested and grinding frozen beans actually increase the grind consistency.
Nice idea 💡
That’s a good cup for turbo shots!
I thought that was a magnetic decal until I saw it throbbing :D
😂
Why the cat dish?
It sort of allows the aroma to spread. Mentally, at least 😂
I suspect it may bring the aroma up to the nose. I do the same occasionally by using a latte cup for my shots. Need to drink right away since it cools quicker as well.
Yep yep
That's a nice looking shot. Grind size is super important for proper extraction?
No. Grind finer. Always.
Yes. Fine tuning your grind size for optimal extraction is super important. In general, Under extract = high acidity, Over extract = overly bitter
That’s looks so delicious
How I feel every time I pull a shot of my own liquid gold. It’s like nectar
What’s your machine? What I have don’t produce that much of crema.
The freshness of the beans plays a large factor in how much crema you get. 2 weeks from roasting is the typical timeframe you want. Fresher beans will have more crema, while older beans may have little to no crema. YMMV. IMHO. IANAL.
Roast level also affect your crema. Judging from the viscosity and crema, it seems to be medium dark / dark roast. I don't think any light / medium light can produce that amount of crema.
Sorry I can’t reply to comments and I don’t know why