Pulling the perfect shot

rellwood

I would like to hear from others as to how much grind and at what pressure for a perfect shot of espresso.

I'm using about 16g of grind at 9.5 to 10 bars for a double shot.

john

I run about 9 bar. My basket takes about 20 grams and I usually cut the shot short at around 20 ml. I use this 20 ml from the double basket for most of my drinks. John

askthecoffeeguy

I would say that depends entirely on the equipment and the beans that you're using, the time of day, humidity, external temperature, etc. It pays to play around and 'temperature surf' until you find the sweet spot of the coffee that you are working with. I usually use the same single origin beans at home, but tamp and grind can vary from day to day, depending on all of the above, and how old the bans are... P

rellwood

John and askthecoffeeguy, Thanks for your input. I

tommy

Hi Rellwood, There are heaps of variables that will affect the taste of your coffee, so unfortunately there is no quick fix to your question. Best options are to check out some decent barista courses, read up on the net & post on the forums (as you are doing) to gather all that knowledge thats floating around so you can apply it to your setup. A while ago i certainly found that until you don't know what you know, you wont be improving the quality of your shots. The conundrum here is the more you know you dont know the worse you feel! tho the shots to start to come together and things pick up Good luck mate