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Hi my name is Natalja from the Red Brick Cafi on behalf of expertvillage.com, we are going
to learn how to make espresso blended drinks with care and excellence. So let's begin with
the basics. Sometimes and espresso shot can pull through too fast. That usually means
that your tapping was too weak or that your grains were too coarse. And your grinder needs
to be adjusted. This is an example of an espresso shot pulling through too fast. As you can
see, the pour started almost right away, which results in your espresso shot being too weak
tasting and watery. But here's an example of an espresso shot running through too slow,
which is going to make your espresso taste too bitter. You can usually see by the light
here that it's backwashing, which means that the water is going back through the pipes.
At this point you should just turn it off and make sure that it doesn't clog your pipes.
One way to know if you pulled through the perfect espresso is to actually look at the
left over grinds that you tapped out. It should pretty much look like a solid wafer.