Coffee Appreciation

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Ptown in reply to @ltc
I found these helped a lot when I started:
- Some way of measuring grouphead temp is essential. I pull at ~92c on my 51mm group, I think mid-high 80s is recommended on 49mm groups. Sticker, probe, how long can your hand touch it, whatever - consistent temp is a key variable.
- Log every shot you pull to work out what's going on and why a shot ended up good/bad. The more variables recorded the better.
- Put a weighing scale underneath your machine to get a feel for proper piston pressure. I think 14kg on the scale is equal to 9bar. I tend to pull around 6bar with a decline.
- I've ended up liking long, passive preinfusions. Try them, you might like it. Aside from flavour, it also lets the puck saturate enough to get a longer shot.

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ltc in reply to @Ptown

I was thinking about some way of tracking temperature. A few YouTube videos I've watched have used a sticker which seems like the easiest/cheapest option. Maybe I'll go for that.
I think realistically I'm likely to stick to filter most days. At 6am when I'm only half awake, trying to sort the dog and cat out and get ready for work I can't see myself having the patience or attention span to make decent espresso. I'm looking forward to messing about at weekends and when working from home though.

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