Changes to Recipe. No changes.
Notes. Coffee was good, felt a little bit more pressure in pushing the water trough the puck, this resulted in an even less acidic and more balanced flavor. Don’t really know what I have done different, but I have to get really consistent in pre-influsion times, and maybe then changing them a bit.
Shot Photos
It’s probably an error, but love the striping on top. Love that golden brown thick crema. It’s probably most due to the freshness of the coffee (2024.10.01 The Steam & Co.).
After watching this I believe it’s that in this specific scenario I might have pulled a bit more liquid out, around 33-35 g instead of the tested 32 g out in the Espresso with The Steam & Co., 1ZPresso Jx-Pro on Wacaco Picopresso. Next time I’ll try a longer shot, aiming for 38g and see if I can replicate this. Maybe I could re-name the recipe as ‘Espresso Ristretto with …’ for the 32 g out, and make the standard the 38-40g out (To have a 1:2.5 I would need 40g out). If I augment the dose I should probably ground coarser.
After watching this I ‘ve understood that Ristretto use a 1:1 - 1:1.5, so mine shouldn’t really be called that. And that for normal espresso, 1:2 is ok. Since the better tasting cup, I will try to go for 36 g out instead of 32 g to see if that was why it was less acidic and more sweet.