I would like some pointers on how to achieve that reddish colour with tiger stripes that judges are looking for on competition espressos. I mean, what can we do on the roasting side of things and what can we do on the grinding/shot make it happen consistently.

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Federico,

the auburn color you are looking for in your espresso is going to be controlled by the dosing/grinding ratio you choose to use with the coffee you are pulling on the espresso machine.

I have found that both a heavier dose of coffee and a finer grind will provide a richer/fuller extraction of the coffee, this rich full/extraction can take anywhere from 6-10 seconds to even begin dropping into the cup from the time you turn the water on. Finding a nice ratio for the certain coffee you are using typically does result in a dark auburn, heavy crema.

I would keep playing with this grind/dose ratio and constantly taste the coffee. Some days my espresso will have great color but I won't be satisfied with the taste in the cup. This takes me back to the grind/dose ratio.

Sam
The best espresso comes from Lily Pacas, of course! :-)
Factors that affect the color and richness of your espresso are:
**Age and freshness of your espresso blend, and type of beans. (Suggest coffee beans be about 2-7 days old)
**The grind size (Suggest a fine grind, slightly smaller than sugar granules)
**The dosage (Suggest between 14 to 16 grams)
**The tamping pressure (Suggest a firm, even tamp to form a coffee puck inside the portafilter basket)
**Water temperature at the group head (Suggest a temperature of approximately 195- 200oF.)
**Machine pressure and extraction rate. (Suggest a slow extraction rate of approximately 25 seconds, from first drip)

That being said, different coffee varietals that formulate a blend, can be different in terms of composition. Therefore, it is always good to ask your roaster for advice on best methods for extraction for their coffee.
Color can be an indicator of espresso awesomeness, but with SO and some radical blends, I would hesitate to think any judge would consider color a factor if the taste said something different. I've had spectacular looking shots that tasted like old shoes, and funky looking shots that taste heavenly.

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