Posted Sat Oct 22, 2011, 12:27pm Subject: Best shot EVER!
So I played with things this morning and the stars seemed to align. I just roasted a new bean and wanted to get things dialed in. For the first time I dosed by a different volume and tested to make sure it was 14G in the double basket. I played with the grind, then the pre-infusion pressure, then pre-infusion time, got the temp. just right and didn't stop until I hit exactly 2 OZ before the crema settled. I can't even do justice describing how amazing it was. But there was no bitterness, little acidity and all kinds of flavor.
As if this wasn't enough, I stretched the milk better than I ever have before. It tasted like I poured sugar in it. Not just a little, but a lot and I'm only using 2%. The bottom of the milk tasted normal, but when I topped off the espresso with the "foam", that's where I tasted it. It wasn't really foam because I couldn't see any bubbles in it and it coated things exactly like wet paint.
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