It is, according to the USBC, WBC and the SCAA, when the group is turned on. So, hopefully, you have espresso just dripping it's first drops at least 5 seconds after you have turned the group on.
I agree with the "completely insane in a good way" John. Him being the uber all and dat.
we always strive for 5-8 seconds of stall after flipping the switch before the first drops fall. We pull to about one ounce per shot in about 23-27 seconds or so.
Really what we do is pull it till the first sign of the infamous "swirl" that announces the last good flavor has been extracted, before the white drop hits the surface.
that first stall of 5-8 seconds is crucial in my opinion...
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