Why you should use a scale for espresso shots

[ericktellez]

Another reason why I use a scale when pulling the espresso is so I can use the actual mug instead of the jiggers, the crema remains intact, less mess to clean, better chances of latte art and with the yield I get a more precise content than counting ounces that could be too watered down and bitter just to reach the 1 or 2 ounces level.

[mr.rainbowlovescoffee]

Terrific thank you for all your help 👏👏👏

[shick]

If you're filling it to the top of the basket, wouldn't the group burn the tablet, altering the taste?

[Youtyubah]

What brand is your weighing scale it's so beautiful

[chrisismail]

What about time arnt you aiming for around double out, in around 30 seconds?

[SeporiBowi]

So this is what the Romulans erased from the timeline in 1996. The famous Botany Bay that used nuclear propulsion.

[ByWaldas]

Inauguración olleta de agua y dos cucharadas de café

[haaduria]

If you pull a lighter roasted coffee in those ratios, can you even call it a espresso? I know they shorts but as alot of coffee explainers on YouTube I think this is missing vital information.

When can you call it a espresso? Cause if you pull a espresso (double actually) in a 1:4 ratio and you start with 19.3g coffee
That would be 77.2g of liquid for a double espresso😮
I think this would be classified as a lungo not a espresso

And if not, what ratio would u call it a lungo? And if your ratio will be much longer how will you adjust that in the contact time? I assume you don't just let it run longer.

Thanks in advance ^^

[SaidAlSeveres]

And that’s why I use nespresso pods. I’m too depressed for all that. I’m sorry Mother Nature.

[douglas]

All the scales and other trinkets are pointless.

[denuijs]

Why don't you take humidity in consideration?