nice video. just one thing, many espresso calibration videos talk about 20-30s extraction time. In your video, you also mentioned similarly first drip happens around 10s, then completing the full yield around 20 or so seconds. Question is, like you mentioned, ristretto is getting its popularity, 18g in 18g out, say the first drip around 10s, completing around 20+ seconds; however many videos never mention what if you want to calibrate for a typical 1:2 espresso? Should I coarsen the grind to similarly get first drip around 10s, completing a 18g in 36g out within 30 seconds?
Thank you for watching! You may try to get 36ml out within 30 seconds, but if it doesn't taste good, you can try to increase the extraction time to more than 30 seconds. Achieving extraction time within 30 seconds is not compulsory but merely a commonly agreed guideline. Just remember, going finer will increase the extraction time, and vice versa. Hope that helps! 😄
good job lamarsa!
I cant hear any vibrating sound from linea. Wow super silent machine❤
nice video. just one thing, many espresso calibration videos talk about 20-30s extraction time. In your video, you also mentioned similarly first drip happens around 10s, then completing the full yield around 20 or so seconds. Question is, like you mentioned, ristretto is getting its popularity, 18g in 18g out, say the first drip around 10s, completing around 20+ seconds; however many videos never mention what if you want to calibrate for a typical 1:2 espresso? Should I coarsen the grind to similarly get first drip around 10s, completing a 18g in 36g out within 30 seconds?
Thank you for watching! You may try to get 36ml out within 30 seconds, but if it doesn't taste good, you can try to increase the extraction time to more than 30 seconds. Achieving extraction time within 30 seconds is not compulsory but merely a commonly agreed guideline. Just remember, going finer will increase the extraction time, and vice versa. Hope that helps! 😄