All Discussions Tagged 'extraction' (14)
| Discussions | Replies | Latest Activity |
|---|---|---|
Lever-Driven Espresso Machines--Adjustments?Hi All! Our cafe just opened, and we decided to go with an Astoria Gloria Lever-driven espresso machine. While she's very sleek and very se… Started by Jennifer Graham |
14 |
May 23, 2018 Reply by Jason |
Brew Ratio?What ratio are you pulling at, and include specs on your setup if you can. I'm curious to see if different machines require different brew… Started by Will Clow |
0 | Feb 22, 2017 |
Can I have a full definition of under and over extracted espresso?I hear these phrases thrown around a lot, and have even used them myself, but I've never fully understood what an over extracted and an und… Started by Joshua Dittmer |
6 |
May 17, 2014 Reply by gera davidson |
fresh roasted beans vs old oneshi to you all. I would like to first thank you all for the great info and idea on this site. I work at 3 different cafe's at the moment wit… Started by gera davidson |
5 |
Apr 12, 2013 Reply by gera davidson |
Need to bloom in drip vs. full immersion brewingI had a lovely chat with the trainer from New Harvest Coffee today, and we had a small variance of opinion on this topic. From my understan… Started by Daniel Demers |
3 |
Dec 30, 2012 Reply by Brady |
Switching from Triple to Double shopI am considering switching from a triple to double shot baskets in our shop and was looking for any advice from some more experienced baris… Started by Jesse Cox |
0 | Jul 16, 2012 |
the tampI still hear people talking a lot of talk about how a harder or lighter tamp will affect the flow rate of a shot. I'd have to disagree from… Started by Chandler Rentz |
40 |
Nov 8, 2011 Reply by Matthew |
Tamping ProceduresSo I was just wondering how everybody here tamps their espresso. I am thinking about trying to streamline the process my shop uses which g… Started by Eric Tomeo |
6 |
Jul 5, 2011 Reply by Ryan Brown |
Am I doing our espresso drinks right?So we bought our shop, no training or anything (we ain't gots the fundage). I've scoured the internets, learnt myself the "4 M's" of coffee… Started by Tim Flebbe |
16 |
Oct 5, 2010 Reply by Lisa Kettyle |
Syrups and EspressoDon't get me wrong, syrups are for the cosmetic connoisseur but when I have to, I like to have my espresso pulled straight into the syrup o… Started by illudereludere |
28 |
Nov 5, 2009 Reply by Bryan Wray |
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