Coffee Workflow Routine with La Marzocco Linea Mini and Mazzer Mini A with 233M burrs

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Why is it that every time I want to record a pour it turns out ugly, while pouring half asleep at 6am turns out to be an excellent and sharp tulip. Maybe I'm not used to the glass, or I just need to be half asleep. Or I just can't "art" enough, but anyhow! This is a honey processed Granitos from Costa Rica, dialed to perfection. My new Pullman 876 basket is so much nicer than anything I’ve pulled shots with until now, I can highly recommend getting one. Every coffee I've tried so far just tasted better.

About the coffee:

Roast: Light/Medium
Origin: Costa Rica
Region: Tarrazú
Farm: Granitos de Altura del Ortiz!
Varietal: Catuai
Growing altitude: 1700 - 2000 Meters
Process: Honey
Flavour profile: Some sort of a citrus with honey

Dose: 17 grams
Brew time: ~30 seconds
Brew weight: ~39 grams
Temperature : 95 °C
Brew pressure : 9 bar

Espresso Machine : La Marzocco Linea Mini
Grinders : Mazzer Mini A with 223M burrs

Music:

#LAMARZOCCO #PULLMAN876 #MAZZER