Andrew, Laila and I went to Slayer to play on this very versitel machine. It was fun to try and pull a shot of espresso but the whole process will take a lot of getting used to. It feels and is a very different way to make espresso - by having variable preinfusion time and pressure, also variable pump pressure. One of the guys there was discribing a great shot that he had that had been pulled like this: 30 seconds of preinfusion at 3 bars, a few seconds at 15 bars and then shut the pump off and let it taper naturally back down ending with an ounce and a half of espresso (in 53 seconds) that was balanced, medium bodied and chocolaty. WHAT?!
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