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- Jul 4, 2012
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Chilling your espresso is like boiling your ice cream.
Even when I'm having an affogato, I don't want my espresso chilled.Chilling your espresso is like boiling your ice cream.
you should be set, the only potential thing to check out is to see if that portafilter is pressurized or not...(I'm not familiar with that Delonghi machine)Now the learning curve begins, not fancy, but I think it will work for me
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then you should be good to go!It came with 2 sets of filters, pressurized and non, single and double shot sizes.
Even when I'm having an affogato, I don't want my espresso chilled.
Amazing set up! Folks often joke about endgame but honestly that Weber and the La Marzocco is pretty much it as long as you don’t want to do all the technical stuff that something like the Decent Espresso can do.my setup but it has changed slightly.
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if i have time on the weekends, i roast. but it's even harder to find green beans..
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This one got vac sealed at 12 days off roast and has been in my freezer for at least two months since. Was just new for me to have to really work at grinder with my hand grinder, really the crank spins quite freely. Its. Definitely a combination of how fine I have to go with how hard the beans are. In the plus side it’s a terrifically bright, sweet, and tropical cup!super light means super hard, and that you need to grind super fine, and extract super hot...
If it's just a few days post roast it will need to rest some more, the lighter the longer...up to a week.
You'll know it is getting in the zone when the flow rate is getting lower.
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