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A shot is .75 to 1 oz including the crema, if you are pulling a double-shot, using the double pf basket, it would be twice that - 1.5 to 2 oz. Lots of crema is usually a good thing -- provided it's the right color and the shot is tasting good. There is not any exact amount, it's a range that all comes down to taste.
195 is on the low side. At 4100 ft above sea level you should still be targeting a higher temp, 200 +/- 2 degrees depending on the espresso. You need to adjust temp, grind, and dose for the espresso you are using. It will change slightly to dramatically for every different espresso you use.
I would start by adjusting the temp a few degrees hotter and then start to test and calibrate.
Oh goodness.
I don't even think that we have a single pf basket. I'll have to have her get one. I completely forgot about that stuff.
Honestly there are a lot of things that I need to have them get. Also, how can I explain why keeping old frothed milk and re-steaming is bad? I mean, I know it makes it taste kind of gross, but no one seems to be getting that. There's a ton of things that give me the heebie-jeebies, so I'm trying to go about the best way of helping, rather than coming in and saying "OH! I know better!".
John P said:A shot is .75 to 1 oz including the crema, if you are pulling a double-shot, using the double pf basket, it would be twice that - 1.5 to 2 oz. Lots of crema is usually a good thing -- provided it's the right color and the shot is tasting good. There is not any exact amount, it's a range that all comes down to taste.
195 is on the low side. At 4100 ft above sea level you should still be targeting a higher temp, 200 +/- 2 degrees depending on the espresso. You need to adjust temp, grind, and dose for the espresso you are using. It will change slightly to dramatically for every different espresso you use.
I would start by adjusting the temp a few degrees hotter and then start to test and calibrate.
Ditto for the temperature. Depending on the roast level I'd pump it up a little bit. How do you know it's 195 degrees by the way?
Sounds like you are still looking for the sweet spot of the coffee. How long are your extraction times? How does the coffee taste? When are the beans roasted? Is your technique steady and repeatable?
As long as the technique is adequate and we're working inside the "golden rules" there shouldn't be too much variance in the flow rate.
Yes, we do count the crema to the total volume. It's a bit tricky to measure the volume of espresso because it's changing all the time but usually it's roughly between 0,5 to 1,25 oz (i think, not used into these ounce-measurements). It might not be topical at the moment but instead of volume, you should talk about the weight of the coffee. The espressos I'm brewing are usually around 15 grams (+/-1 gram).
You should use the same size espresso for all of those drinks. If the drink needs more espresso, you simply brew two espressos in to them, not pull the poor one any longer.
There's a temp gauge on the machine that is telling me where it's at. It's off by about 1-2 degrees, at times, though, so I use a thermometer to check every hour.
I got the shots to pull at about 25-28 seconds to make a double shot (about 2 oz). Everyone else seems to be pulling way too long at 30-40 (YIKES). This is why she wants me to set the machine so the other workers have a little bit of an easier time.
Also, I think I meant volume. I'm measuring the grinds into a cup that I've tared into the machine and going back and forth between 17 - 19 grams.
So with the settings on the machine, should I set all four settings for everyone, or just two (one for a single shot and one for a double)? I have absolutely no idea what to set the settings for, and she didn't even know how to set it. Lol
Joona Suominen said:Ditto for the temperature. Depending on the roast level I'd pump it up a little bit. How do you know it's 195 degrees by the way?
Sounds like you are still looking for the sweet spot of the coffee. How long are your extraction times? How does the coffee taste? When are the beans roasted? Is your technique steady and repeatable?
As long as the technique is adequate and we're working inside the "golden rules" there shouldn't be too much variance in the flow rate.
Yes, we do count the crema to the total volume. It's a bit tricky to measure the volume of espresso because it's changing all the time but usually it's roughly between 0,5 to 1,25 oz (i think, not used into these ounce-measurements). It might not be topical at the moment but instead of volume, you should talk about the weight of the coffee. The espressos I'm brewing are usually around 15 grams (+/-1 gram).
You should use the same size espresso for all of those drinks. If the drink needs more espresso, you simply brew two espressos in to them, not pull the poor one any longer.
Also, just got a phone call from my boss. She wants me to make a manual up and point out all of the things that aren't quite right. So, does this give me free range? Lol
I'm the only person working there with any experience in coffee.
I'm wondering if maybe we should just call the roasters and have them come train us.
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