Quote:
Originally Posted by bcrdukes
@ cafe22 & ntan
Could either of you kindly describe your espresso routine on your LMs? I'm asking because 9/10 times I go to a shop that uses an LM, the espresso comes out scalding hot, and is not drinkable.
The other day, I was at a notable roaster/shop, I ordered and espresso, and even after a few minutes, it was so hot, I burned my tongue. LMs are known for their temperature stability, but I am not convinced that their machines need a cooling flush among their two or three groupheads to bring down the water temperature, especially at a high volume shop. That or something is just totally off, and quite frankly, it's annoying.
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Hmm interesting... I've never had this issue before (personally at home or at coffee shops)
My detailed espresso routine:
1) Weigh shot (usually 18-19g into a 17g LM Strada (VST) basket) + single spray of water (RDT method- helps eliminate/minimize static when grinding)
2) Grind into doser and transfer to portafilter
3) Use a metal pick for WDT (distribution method), followed by a quick stockfleth (to get an even bed), and some light vertical tapping, then tamp
4) I always do a quick flush (1 sec) before putting my portafilter in. My machine is currently set at 198.5F.
4) Pre-infusion @ 3 bar (I have a mechanical paddle, so I can play around with this). Usually takes ~8-10s before coffee starts hitting the cup/scale
5) I bring it up to either 6 bar or 9 bar to complete the brew. Total time ~25-35 (depending on PI, sometimes I stretch it longer than 10s)
I do not pre-heat my espresso cup so that attributes to a temperature drop.