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Joined 11 months ago
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Cake day: August 16th, 2023

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  • Milk adds a fair bit of sweetness and hides a lot of sins in the coffee process.

    If it’s been slightly burned or the machine/grinder aren’t really clean then milk will cover that. Black…it’s all out there.

    If you can ask them for 3 or 4 seconds of hot water from the group and then float the espresso shot on top and stir. Makes for a great cafe option.

    You don’t want water from the steam wand/hot water spout as it’s from a different boiler and will be much hotter. Normally around 130degress celcius vs around 90 for the espresso.












  • Consistent dosing will come once you have 3 shots in a row without adjustment grind.

    Ideally start by weighing your dose. I would aim for 17g in the double basket and then 25-30 seconds shot time (depending on your recipe).

    Once that is locked in you can tweak grind time to get repeatability


  • A lot will come down to supply and where you are located (country).

    ECM and Profitec come from the same company and are built to a very high standard (German build from original Italian heritage).

    It’s pretty easy to get parts and information online.

    If you have the money and a decent grinder you can’t go wrong with them.