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Topic: Now that I am learning (11 lines)
1) From: alfred
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Now that I am learning how critical water temperature and pressure are =
to pull a great shot of espresso, I do the following: 
I leave a dial thermometer right next to the machine and before pullng =
my shot or shots, I do a trial run.
Using an empty PF, I hold the stem of the thermometer in the stream that =
runs out into the cup and in the cup as well. It should be close to 195. =
When I was getting poor crema, it was close to 175 or 180
Pressure is much easier since you have a gauge on the machine


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