The Coffeehouse.... Baristi, Barista, Bariste

Yup, best altering one paramter at time. Double espesso is where its at lol

Lol. yeah defo. Just didn't want to waste too much coffee!:)

Tomorrow, I'll be fiddling with my milk spout:eyebrows:

Marco.

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Quote:

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Originally Posted by Marco

First ever espresso made with the Smegster:

https://imagizer.imageshack.com/v2/1...922/TVtFIo.jpg

Not too bad.... Any tips for removing that black spot and ensuring a more even crema?

Bear in mind though, and I suspect that this will be significant, that was made with the same grind settling I'd have used for the Moka pot, as I was using up some excess coffee I had to play around with, so I wouldn't waste my good stuff!:)

So, what's the best way to go again, mate - a coarser or finer grind for espresso?

Marco.

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I remember seeing a barista on TV a few years ago (part of some food program) - he strongly recommended swirling the coffee. He said that it improved the look, taste and ease of making artwork on the espresso, the presenter agreed on the difference/improvement of the taste.

Yup, it's a coffee. https://uploads.tapatalk-cdn.com/202...d43aa6c1e3.jpg

....and another one. This time a double-shot:

https://imagizer.imageshack.com/v2/1...924/l7e8E3.jpg

Not bad, but I'd like the crema to have a bit more thickness and depth. I shall continue practicing!:)

Marco.

yup, crema has faded a fair bit ti first... this is where it can get frustrating:) how fast was that one?

Slower than last time.... It's no biggie, mate, as it tasted fantastic! Oh I should mention, I stirred that one, just like Guy said, so that's probably why the crema has faded!:D

Do you reckon? Last one wasn't stirred.

Marco.

Maybe too fine, too firm tamp. Go back to old grind and try another variable

Yeah, good advice...

I'm done with playing today though, as I've got other stuff to do, but I'll try what you've said tomorrow, as I'm sure that'll make a difference. One thing's for sure, once I get used to it, this machine is defo capable of making top-notch coffee... I was a little worried it'd be a bit style over substance, but happily that's not the case:)

I did froth/steam some milk though and make a small cappuccino - wow what a difference in flavour the milk had, much 'sweeter' and more creamy, so you were right there!:cool:

Marco.