Making a good espresso turns out to be very complicated. This morning I’m learning all about how to get the right grind, dose, tamp, and pull (25-30 seconds). I’ve already learned you can “burn” it. Also measuring the yield on a kitchen scale that is accurate to a tenth of a gram.
Next up, latte art!
Haven’t gotten the hang of the latte art yet. The good news is that my first attempt at a caramel macchiato was worthy. As good as Starbucks or Second Cup and it only cost me $0.30 to make. Next up, creme brulee.
“grind, dose, tamp, and pull”
Are we still talking about making a coffee here?
Depends on what you’re doing later this evening.