18g in 18g out in approx 45 secs. Tastes sweet with tar like consistency. Medium roast beans recommended as light roast generally taste like battery acid brewed like this.
by UnderHotSun
28 Comments
pitbull-medicinal
Love this .
Nono_Home
Rarely.
FrankiBoi39092
I’d love to
Interesting_Wolf_668
‘Tar-like consistency’ doesn’t exactly get my rocket firing, but you do you, boo.
callMeBorgiepls
I currently at 1:1.4 but thats mainly bc my machine (la pavoni) uses my own force to push water through the puck, and less than 1:1.4 is really a hard push. Tbh its more an experiment (one that I like tho). Usually Im at 1:1.6 which doesnt take as much effort lol
antibody29
Works perfectly fine with a proper Dark/Medium Dark in particular. Grind finer than you would your 1:2 ratio shot and pull the ratio shorter to around 1:1 and you’ll have a balanced extraction. Different type of shot, of course. Very punchy and strong but less complexity.
dzebere
You probably grind fine enough
Intelligent_Bet9798
I did and I like them, but they are generally frowned upon. Not sure why.
spittiz
In other words, a ristretto
butterslut6969
Is this called a ristretto?
SuspectAggressive199
sometimes
PantsOfSteel
Always. Nice to know I’m not the only one. Cheers!
Responsible_Stock355
Sometimes, depending on beans
Darksept
I ‘accidently’ pulled a 1:1 in 52 seconds and it was delicious! I don’t know what I never tried to replicate it after that. Maybe I’ll try nearly choking my machine again and pull another shot like this. Thanks for the inspiration.
eggbunni
Not with my Bambino Plus.
butt_muppet
Vivace Vita, 20 in and 20 out baby
Propheciah
For anything other than drinking straight espresso, yes. Particularly for milk drinks. 1:1 seems to cut through the best and let the unique flavors shine. When I pull longer shots for milk drinks it starts to taste really samey regardless of what I’m using
Appropriate-Sell-659
I usually do 1:1 or 1:1.5 for dark roast.
chuckles_darkly
21g in 21g out
cvnh
Can definitely work very well with a light roast too! I have a quite specific recipe though, I grind extra finely, updose, and sieve the fines out. Low pressure preinfusion with a relatively fast flow and decreasing pressure profile. Result is low in acidity with nice flavour.
dan_the_first
The extraction is a little too long, in my personal opinion, to get the advantage of the short ratio.
It is bean dependent. I am currently drinking a washed (and later fermented in water) Caturra; tasted great at the roaster shop, but is a nightmare to dial. Short ratio (for a light roast) of 1:2, but extraction time is also short (25 seconds). Any longer and I get wood taste in the coffee. If I increase the ratio then funk and wood, etc.
I have never tried a coffee which would benefit from 1:1; I have never tried a coffee which would benefit from longer than 30 seconds extraction time (different story if pre-infusion or lower pressures are at play).
Edit: ratio.
Chapafifi
I don’t tend to like medium rare espresso, but I think this is only good on conical burrs
Regular-Employ-5308
I pull 10/10 shots 🥹
donniebrosko
I do 1:1 but around 25/35 seconds
Deep-Rich6107
Yes boy, but what are you pulling. Crema looks thin for a 1:1 – is that a natural?
Kunjunk
Yes!
japanusrelations
ew no
Big_Location_855
Tried it…reminded me too much of dark soy sauce. So no, not appealing for me as a drink.
28 Comments
Love this .
Rarely.
I’d love to
‘Tar-like consistency’ doesn’t exactly get my rocket firing, but you do you, boo.
I currently at 1:1.4 but thats mainly bc my machine (la pavoni) uses my own force to push water through the puck, and less than 1:1.4 is really a hard push. Tbh its more an experiment (one that I like tho). Usually Im at 1:1.6 which doesnt take as much effort lol
Works perfectly fine with a proper Dark/Medium Dark in particular. Grind finer than you would your 1:2 ratio shot and pull the ratio shorter to around 1:1 and you’ll have a balanced extraction. Different type of shot, of course. Very punchy and strong but less complexity.
You probably grind fine enough
I did and I like them, but they are generally frowned upon. Not sure why.
In other words, a ristretto
Is this called a ristretto?
sometimes
Always. Nice to know I’m not the only one. Cheers!
Sometimes, depending on beans
I ‘accidently’ pulled a 1:1 in 52 seconds and it was delicious! I don’t know what I never tried to replicate it after that. Maybe I’ll try nearly choking my machine again and pull another shot like this. Thanks for the inspiration.
Not with my Bambino Plus.
Vivace Vita, 20 in and 20 out baby
For anything other than drinking straight espresso, yes. Particularly for milk drinks. 1:1 seems to cut through the best and let the unique flavors shine. When I pull longer shots for milk drinks it starts to taste really samey regardless of what I’m using
I usually do 1:1 or 1:1.5 for dark roast.
21g in 21g out
Can definitely work very well with a light roast too! I have a quite specific recipe though, I grind extra finely, updose, and sieve the fines out. Low pressure preinfusion with a relatively fast flow and decreasing pressure profile. Result is low in acidity with nice flavour.
The extraction is a little too long, in my personal opinion, to get the advantage of the short ratio.
It is bean dependent. I am currently drinking a washed (and later fermented in water) Caturra; tasted great at the roaster shop, but is a nightmare to dial. Short ratio (for a light roast) of 1:2, but extraction time is also short (25 seconds). Any longer and I get wood taste in the coffee. If I increase the ratio then funk and wood, etc.
I have never tried a coffee which would benefit from 1:1; I have never tried a coffee which would benefit from longer than 30 seconds extraction time (different story if pre-infusion or lower pressures are at play).
Edit: ratio.
I don’t tend to like medium rare espresso, but I think this is only good on conical burrs
I pull 10/10 shots 🥹
I do 1:1 but around 25/35 seconds
Yes boy, but what are you pulling. Crema looks thin for a 1:1 – is that a natural?
Yes!
ew no
Tried it…reminded me too much of dark soy sauce. So no, not appealing for me as a drink.