I've heard you're supposed to measure the crema. To be honest, that never made a ton of sense to me given that crema production fades as the beans age. I actually use a scale to measure my shots. I find it a lot more consistent. I typically use around 19 grams of coffee in a double filter and pour 27 grams of espresso. I consider it more of a ristretto than an espresso.
On May 22, 2011, at 5:33 AM, StevieG. wrote: > Follow up - received the E61 pressure gauge, and found that the BII > gauge reads exactly the same from the pre-infusion pressure to the > full brew pressure, it tracked exactly. Good to know. > > However, I have 11 bars of pressure at the top. I will drop it to the > 9 that seem to be most recommended on this group. > > A general question - now that i am getting closer to dialed in with my > current batch, I am getting a lot more crema. Do you folks count this > when measuring volume/time, or is it more like the foam on a cold > sudsy beer? (nice to see but wouldn't be happy with 2 inches of it) > > Still looking for the right temp setting to reduce slight bitters..... > > -- > You received this message because you are subscribed to the Google Groups > "Brewtus" group. > To post to this group, send email to [email protected]. > To unsubscribe from this group, send email to > [email protected]. > For more options, visit this group at > http://groups.google.com/group/brewtus?hl=en. > -- You received this message because you are subscribed to the Google Groups "Brewtus" group. To post to this group, send email to [email protected]. To unsubscribe from this group, send email to [email protected]. For more options, visit this group at http://groups.google.com/group/brewtus?hl=en.
