Thought folks might like to see a shot being pulled to spec at Espresso Vivace in Seattle. This one is basically perfect. Happy to answer any questions!
by Think_Sound_7826
18 Comments
tiberiusmurderhorne
soo thick! nice
valfsingress
Almost perfect!
Clean that machine!
Mysterious_Share_523
Súper what jajajajaja poor machine you barely know how to use equipment like that and you think that’s a ristretto hahahahaha
jinxyzzz
And im not talking about the coffee…
pivo
Basic questions: What’re the dose and extraction weights? And what’s the temp you’re using?
shahadar
I few days ago I was dialing in, ground too fine and was getting this ultra slow shot. Fortunately I had read your recipe the day prior, so I stopped the shot at 11 grams. It was delicious!
zakazak
Wtf…That is a shit ton of too much coffee for a ristretto…
But yes, overloading a basket with fine coffee will yield in a slow extraction. It just has nothing to do with ristretto.
Jonnyskybrockett
Oh I’ve had your cafe nico once from the SLU location near REI.
dilligaffff
Do you just grind really fine to make this?
passthepaintbrush
What are the beans and roast level
Deep-Rich6107
Wowowow
adiksaya
Thanks for this! I have been trying to replicate your recipes. Is this your Dolce blend?
IsometricRain
How is it so thick?
I have a feeling that tastes really good, but how would you describe the difference in taste compared to a 1:1 ristretto?
the_pianist91
Elixir
callMeBorgiepls
Pure syrup bruh 😍☕️🤌
ModernistDinosaur
r/IWantToLearn how to pull shots by eye/feel/voodoo.
heelside_toeside
Amazing looking shot; thanks very much for posting this. I notice you pulled the shot out from the espresso stream but kept the shot going, does that make the puck easier to bang out or something? Also curious about the tamper you use, does it have a flat surface or is it convex?
One_Left_Shoe
One day. One day I will make the journey for this shot.
18 Comments
soo thick! nice
Almost perfect!
Clean that machine!
Súper what jajajajaja poor machine you barely know how to use equipment like that and you think that’s a ristretto hahahahaha
And im not talking about the coffee…
Basic questions: What’re the dose and extraction weights? And what’s the temp you’re using?
I few days ago I was dialing in, ground too fine and was getting this ultra slow shot. Fortunately I had read your recipe the day prior, so I stopped the shot at 11 grams. It was delicious!
Wtf…That is a shit ton of too much coffee for a ristretto…
But yes, overloading a basket with fine coffee will yield in a slow extraction. It just has nothing to do with ristretto.
Oh I’ve had your cafe nico once from the SLU location near REI.
Do you just grind really fine to make this?
What are the beans and roast level
Wowowow
Thanks for this! I have been trying to replicate your recipes. Is this your Dolce blend?
How is it so thick?
I have a feeling that tastes really good, but how would you describe the difference in taste compared to a 1:1 ristretto?
Elixir
Pure syrup bruh 😍☕️🤌
r/IWantToLearn how to pull shots by eye/feel/voodoo.
Amazing looking shot; thanks very much for posting this. I notice you pulled the shot out from the espresso stream but kept the shot going, does that make the puck easier to bang out or something? Also curious about the tamper you use, does it have a flat surface or is it convex?
One day. One day I will make the journey for this shot.