I'm still stuck on those 90's into early 2000s 1.5 ratio thick, gloopy, ristretto shots...just am...Kyle always tells me I'm nuts. (Using a dual boiler e61 with a PID and a Super Jolly w/SSP high uniformity burrs)
Yo! That's awesome. Those shots are delicious. I always say You brew You. After all its all about what makes you happy. You can still achieve the same ratio with anaerobic coffees. Just adjust your grind a touch coarser. The contact time for anaerobics need to be shorter (20-22 seconds). That tight ratio will give you an intense explosion of flavors which can be extremely fun. Let me know what you find with your e61. -Lem
Do you let the grinds saturate a little before you start your timer? Or is 20-22 seconds from the moment you start your machine? I'm using a flair 58 so can control the pressure. I usually let the grinds saturate ~10 seconds until it starts to drop into cup then bring it to 9 bars, but have never tried with anaerobic coffee before... Thanks!
Thank you, there is nearly no information on the web about brewing anaerobic coffee as espresso.
I'm still stuck on those 90's into early 2000s 1.5 ratio thick, gloopy, ristretto shots...just am...Kyle always tells me I'm nuts. (Using a dual boiler e61 with a PID and a Super Jolly w/SSP high uniformity burrs)
Yo! That's awesome. Those shots are delicious. I always say You brew You. After all its all about what makes you happy. You can still achieve the same ratio with anaerobic coffees. Just adjust your grind a touch coarser. The contact time for anaerobics need to be shorter (20-22 seconds). That tight ratio will give you an intense explosion of flavors which can be extremely fun. Let me know what you find with your e61. -Lem
A man after my own heart. I'm a Schomer devotee 😂
Do you let the grinds saturate a little before you start your timer? Or is 20-22 seconds from the moment you start your machine? I'm using a flair 58 so can control the pressure. I usually let the grinds saturate ~10 seconds until it starts to drop into cup then bring it to 9 bars, but have never tried with anaerobic coffee before... Thanks!