If the shot is extracting too quickly, check the puck by pressing the tip of your finger on the surface: if it’s soft and wet you need to increase your dose ; if it’s firm and dry you need to make the grind finer. If the shot is extracting too slowly, check you haven’t overdosed … Read more
flow control is all about controlling the flow rate of water during pre-infusion and during extraction as water passes through the coffee puck. By controlling the flow rate of water, you have the ability to bring out all of the nuances of your coffee Do I need flow control? Why are flow control valves needed? … Read more
Portafilters & Baskets Portafilter – Usually refers to both the handle apparatus and the filter basket inside of it. This is the device which holds the filter basket, where coffee is packed in and held during brewing. Portafilters are usually heavy and sturdy, and made of metal like brass or steel. What are the parts … Read more
The espresso shot should pour steadily and remain golden in colour, with just a little blonding at the end. It should look like a long ‘mouse tail’ The first shot of the day will always be a bit quicker than the next one and then the next one, so we will time 3 shots before … Read more
coffee grounds are the byproducts of the brewing process. They look like small grains, needles, or beans that are leftover when you are finished with your morning cup of coffee. Even though a lot of people throw use coffee grounds away, you can actually use them in creative ways. What do you call coffee after … Read more
If money is no object in your buying decision, then sure – it’s absolutely worth it If tamping is something you don’t ever see yourself perfecting – it’s worth it. If you one day want to making espresso completely by hand – no. Get a hand tamper and practice. How does PuqPress work? What is … Read more
Pre-infusion is a key parameter that allows one to grind finer for espresso because it helps reduce channeling For those who don’t know, pre-infusion is letting water into the coffee puck at a lower pressure than normal. Typically, pre-infusion pressure is between 0.5 and 4 bars. 1 to 2 bars is typical. Is pre-infusion necessary … Read more
A knock box is a must have accessory for any machine that uses a portafilter to brew. They make clean-up a breeze and let you get back to your espresso faster Why do you need an espresso knock box? Conclusion. If you are a coffee enthusiast who has been looking for a way to keep … Read more
Strike the portafilter against the knock bar for quick, easy and mess-free disposal of the coffee puck The sturdy, die-cast metal canister with anti-slip rubber grip contains a durable, large capacity bowl that collects coffee grounds. The bowl is removable and dishwasher safe for added convenience. What is the purpose of the knock box? A … Read more
Typically, between 2 and 8 seconds is the ideal pre-infusion time before you start the higher extraction pressure. Should espresso shot time include pre-infusion? I’d include it If you start when you push the button it becomes more accurate and easier to track the time. Trying to start after pre-infusion requires timing, waiting and concentrating … Read more