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Discuss barista techniques, get buying advice, and share opinions with other coffee and espresso fans. The first section teaches you how to initially set your grind range and coffee doses In the us, the prevalence of latte drinking has resulted in many cafes using grind settings that are much too coarse, and doses that are much too high, for straight espresso The result is that they taste much too bitter and sour
The second section teaches you how to analyze the taste. Barista is an italian word and means barman / barwoman In italy the center of the bar (cafe) is the espresso machine, so the barista is the one who can make a good coffee In the rest of the world, the word is adapted for someone who is an expert in making perfect espresso and espresso based drinks
I have been following this community for almost 10 years and never posted before I am very grateful for all the content and knowledge that i have gained from home barista over the years Lm gs/3 mp, niche zero (waiting on mc5 arrival), third wave water espresso profile on ro, decent magnetic funnel, force tamper. Taken to the extreme, treating the barista as an infuser, and adding an outboard grinder would definitely make a difference
Beginner and pro baristas share tips and tricks for making espresso. Espresso looks good but always tastes sour Any ideas what else i can do or is the barista touch just a hopeless espresso maker Should i try to brew it way hotter
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