The Perfect Pour

by Byron on Aug 25, 2007 at 7:33 AM

By removing the spouts from the bottom of an espresso group with “lasers”, the pour is all creme …


Using a bottomless portafilter is like mainlining, freebasing, or the crack of caffeine and it takes practice. I blew threw a pound of beans working on the right grind, tamping, and fill. Occasionally channeling will occur, that’s the…

» Read More »

Page 568 of 642 pages

‹ First  < 566 567 568 569 570 >  Last › | Archives