4 ms·

Sounds just like over thinking. I just tamp preground espresso and have the espresso shot.

• blaser-waffle 6y ago
  Aye, same, overthinking it a bit. At least, overthinking it for something made at home. I used to run a coffee shop for a little over a year, and the factors that the parent mentioned are true, but it's mostly a function of using freshly ground beans and making sure they're ground to the right consistency. We had an auto-grinder, but if we had to do it by hand it was about 20 seconds of holding down the button for a darker roast, a little longer (~25?) for the lighter roast. The home user won't notice the difference too much, and the commercial customer won't notice it at all if you start frothing some milk, adding a little cocoa powder to the top, and putting in a ton of sugar -- which was the bulk of the drinks we sold (sugary lattes and stuff).