Hello thank you 4 the video. I have an entry level machine made by Coffee Gator. It uses a p.p. Would you suggest a grind size that I can relate to. For example a grind the size of table salt or sea salt? Also my machine stops after approx 30 seconds and puts out 110 g of liquid. Do I stop the machine after 30g of liquid out with a 15g basket? Thank you in advance for the info.
Hi, the pressurized portafilter should work with most grind sizes but to help you visualize that you can aim for a medium (sand size) to fine (table salt) grind size. In terms of yield, a double shot of espresso should be 60ml, and extraction time should be between 20-30 seconds.
I really like Starbucks Dark roast espresso as that's what I am used to drinking for a latte. What grind size would I use for that? Do you recommend just having starbucks grind it fine for espresso grind and should I use a pressurized or non for their dark espresso roast?
I have so much to learn…great video
Thanks..
I thought you had to get the grind fine enough for a 25-30 second extraction? Wouldn't that improve the pressurized shot?
best tutorial on this subject .. I appreciate you !
Glad it was helpful!
Hello thank you 4 the video. I have an entry level machine made by Coffee Gator. It uses a p.p. Would you suggest a grind size that I can relate to. For example a grind the size of table salt or sea salt? Also my machine stops after approx 30 seconds and puts out 110 g of liquid. Do I stop the machine after 30g of liquid out with a 15g basket? Thank you in advance for the info.
Hi, the pressurized portafilter should work with most grind sizes but to help you visualize that you can aim for a medium (sand size) to fine (table salt) grind size. In terms of yield, a double shot of espresso should be 60ml, and extraction time should be between 20-30 seconds.
I really like Starbucks Dark roast espresso as that's what I am used to drinking for a latte. What grind size would I use for that? Do you recommend just having starbucks grind it fine for espresso grind and should I use a pressurized or non for their dark espresso roast?