45 seconds of Sheer Bliss
Posted in Notes on September 20th, 2007 by meEspresso extracted in 45 seconds may be considered over-extracted in most circles, but for me, it’s sheer bliss. I’ve been, at the advice of Steve after watching Hoffmann’s techniques in WBC 2007, grinding finer, and tamping lighter. For the past 5 days, this has given me slow slow pours of nectar averaging 45 seconds to a minute. And we are talking ristretto. Not thin, overextracted Charbucks crapresso. My tamp is around 15 to 20 lbs. Thick gooey pours. Funnel only forms after 18 seconds or so, 9.5 bars. At the first hint of a paler brown, which starts around the 45th second mark, I turn off the brew lever. The espresso is so thick it feels like I’m sipping sauce. I’ll be lucky if it hits 2 oz. My 2nd drink is like the first. Espresso sauce.
