Its fun to learn by being initially somewhat wrong
I very much appreciate miKe mcKoffe's comments and through them have learned
a lot I didnt really know especially about the
Fiorenzato Bricoletta machine and the E61 group head
this I feel for us beginners is worth reading:http://www.home-barista.com/pros-perspective-briccoletta.htmlthat being said, Im only guessing that ive been very lucky w my Rancillio
Ive noticed that about 2/3 of the time I get a very 'sweet' cup. Ive noted
this but never seemed to know why its not more often
it seems that might be related to a lucky temperature range on my shots.
it also seems that when one might master temp surfing on the Bricoletta that
ratio would improve dramatically.
this 'sweetness' is very difficult to describe but you sure do notice it and
cant forget it once youve made it yourself, with whatever machine!
Id simply say this:
I enjoy my rancillio and maybe someday Ill be able to move 'up' to a
Bricoletta type machine, and get that 'sweetness' 95 % of the time.
thanks for this additional insight!
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