ID: 638940be...
A detailed guide to pulling a perfect espresso shot using a manual La Pavoni lever machine and a Mazzer grinder. This process emphasizes precision in weighing, grinding, and tamping to achieve a rich shot with beautiful crema.
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Fill the espresso machine with water and heat until it reaches the correct pressure. → Weigh 13-14g of coffee beans and grind them finely. → Distribute the grounds in the portafilter and tamp with 10-13 kg of pressure. → Purge the group head, lock in the portafilter, pre-infuse, and pull the shot with steady pressure for about 25-30 seconds. → Serve immediately and enjoy.
Fill the espresso machine with water and heat until it reaches the correct pressure. → Weigh 13-14g of coffee beans and grind them finely. → Distribute the grounds in the portafilter and tamp with 10-13 kg of pressure. → Purge the group head, lock in the portafilter, pre-infuse, and pull the shot with steady pressure for about 25-30 seconds. → Serve immediately and enjoy.
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Using freshly roasted beans (the video uses beans 3 days after roasting) is key for a quality shot with good crema.
A 'Full City Roast' is recommended for producing more crema.
Achieving the correct grind size is one of the most critical and challenging variables. It requires constant adjustment. The video notes the grind was a little too fine, which can choke the machine.
Consistent tamping pressure is vital for even extraction. Practicing on a scale can help you learn the correct feel.
Always ensure your machine is at the proper operating temperature and pressure before pulling a shot.
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