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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My usual routine at home using blended medium roast:
-leave portafilter inside machine while I grind my beans
-take out portafilter, place ground coffee, distribute, tamp
-Press pre-program button to flush screen for 1.5 seconds to warm it up
-wipe off tray and place scale + cup
-Press pre-program 2 shot espresso button (0-1.5 sec start, hold for 'pre-infusion' from 1.5-3.5 sec)
-Shot time ranges from 32-38 seconds, depending on the coffee
-take out portafilter, dispense puck and rinse screen.
My boiler temperature is currently at 93.5c with my offset at 1.7c (confirmed with a SCACE about 2 years ago, so it's probably not as accurate as it should be).