im pretty new to the barista community but i work for a company who is very strict on the quality we produce. so when someone comes into our shop they are expecting the best of the best. I dont get much of an opportunity to play with the grind as its already done by the time i get there but when I do I can't seem to figure out how to produce that chocolatly caramel wtih great body shot. It seems to be 85% of the time over extracted. we dose at 24g it starts to poor at about 6 seconds and at the due line around 24... any tips?

Views: 125

Reply to This

Replies to This Discussion

I agree that you may want to look at changing the burrs on your grinder to make sure that you are getting the best grind consistency possible.

Reply to Discussion


Barista Exchange Partners

Barista Exchange Friends

Keep Barista Exchange Free

Are you enjoying Barista Exchange? Is it helping you promote your business and helping you network in this great industry? Donate today to keep it free to all members. Supporters can join the "Supporters Group" with a donation. Thanks!

Clicky Web Analytics

© 2022   Created by Matt Milletto.   Powered by

Badges  |  Report an Issue  |  Terms of Service