I start timing my shots the moment I start the pressure, that time that the water is in the coffee is relevant. If you are truly going to measure and time shots, the time before you see the espresso is just as important as the time after
Chris Hooton said:Thanks Brady, that helps make sense of this for me.
Good. Like I said, this is something that I've been pondering as well, so it was good to dig in a little and think about it.
As far as your initial statement regarding timing for a doppio... I think its fair to say that every reference you've ever seen here to shot timing has been referring to extraction using a "double" basket. I realize that's not definitive, but it does say something.
Mike, if I understand the equation correctly, Illy captured temperature as a contribution to hydraulic resistance. We should obviously also consider its contribution to the extraction process.
For the record, I have changed my stance on timing since my post last November. I now start timing when I hit the button. FWIW, isn't this is how the timing works on La Marzocco machines with Chronos pads/timers?
my question is just barely relative to this thread, but i've seen some good information here.
i've just started in a new shop where baristas don't even know what "timing shots" means. my first shot that i pulled there took 4 seconds, tops.
I've adjusted the grind the draw the shot out to 24 seconds, but the spro is still no good. we have an automatic la Cimballi, so the water-portion is pre-set. the pre-infusion is nearly non-existant, maybe two seconds, and the shot runs blond for nearly half the time.
I don't know when the grinder burrs where last changed, and I don't know the reputation of our roaster or their coffee very well.
what could be the most likely cause for our lifeless espresso?