Espresso Extraction - All espressos will vary from coffee to coffee, however what we look for at the start of the pour is deep rich brown/red that transitions into a light caramel and finishes off blonding (around 4 seconds). With most of the extraction at the start and middle.
All coffees vary depending on machinery, grind size, tamp and temp and recipe. What we recommend is to trial and error to find a flavour that suits your palate. - 5 days ago