Comments on: The Perfect Espresso Shot

By: Joanne

Joanne — Thu, 19 Nov 2009 19:20:49 +0000

Well, after reading the article how could you even mention the name “Starbucks”? They brew the worst coffee I’ve ever had. When my husband goes there, I take my own cappuccino that I make at home with an automatic Seaco machine, filtered water and freshly ground imported Italian espresso beans…and in a china cup!!! Do you think I’m going to drink a beverage that tastes like burnt coffee and made by a high school student??? Here’s the scope…been to Italy four times and never had a bad espresso/cappuccino…here in the USA I can’t find a good espresso/cappuccino unless I make it at home. Yes…you need to cover ALL bases when it comes to making a GREAT cup of espresso. The best beans, filered water and the machine…and of course the barista!

By: jay

jay — Fri, 23 Oct 2009 21:43:38 +0000

RepublicEspresso: Seems like you should have written this article. Well put. 5-7 seconds is ridiculous. I usually pull around 20-25 seconds with a nice creamy head. 30 seconds and it can start tasting a little burnt.

In my experience, a well executed shot comes out looking like a freshly poured pint of Guinness.

By: amiteshs singh

amiteshs singh — Sun, 04 Oct 2009 10:55:58 +0000

hey i agree, the sooner the espresso be ingulped the better the taste of it would be. Though 5-7 sec r to short, it should be 15 seconds for adding milk or for makingany other coffee with espresso

By: Chenoa

Chenoa — Wed, 09 Sep 2009 14:36:19 +0000

Hello, Calling all Bialetti users!
maybe someone here can help me with my Espresso ???. I use a Bialetti stovetop esspresso maker.But i cant seem to get the recipe right. Have you ever used one and if so can you help me configure it? I am desperate to make a decent shot of espresso at least.I have to admit typically I am a coffee only girl,but I do occasionally like a shot or a cappuccino.

By: mllebarista

mllebarista — Wed, 02 Sep 2009 04:48:03 +0000

Starbucks shouldn’t even be anywhere close to considered in this debate, they don’t tamp or pull shots, their machine is their barista.

By: republicespresso

republicespresso — Thu, 27 Aug 2009 21:22:56 +0000

excuse me while i whip this out:

27 seconds @ 9 BAR pressure with 195 degree water with the correct grind and tamp will give you what u are looking for. shot times are the same regardless of whether its a single or double shot(as it should be because shot time is cooking time) because the flow thru is regulated on your single shot portafilter by the smaller basket with less holes, which increases the pressure inside so you get infusion. when using a single shot portafilter it is your water volume thats halved, not your shot time.
also: starbucks is a robotic mcdonalds and should only be used as an example of how not to make espresso with a real machine.
from the point your shot starts, its cooking until you cool it. once its done coming out, IMMEDIATLY pour it in your milk, or even an unheated empty cup will do it. if you let it sit, it will burn (overcook) in the shot glass.

climate affects espresso by humidity affecting your grind.

and yes this article needs to be rewritten

By: megsk8r

megsk8r — Sun, 09 Aug 2009 12:05:11 +0000

Help! I just received a Starbucks Athena Barista Espresso Machine from my in-laws that has NO INSTRUCTIONS. I have never worked an espresso machine and need help – can anyone point me in the right direction of where I can either find instructions online or get my hands on a manual? Thanks!

By: navraj

navraj — Sun, 19 Jul 2009 14:40:22 +0000

does the climate affect the taste of espresso

By: Buon Giorno Coffee

Buon Giorno Coffee — Sun, 12 Jul 2009 15:50:40 +0000

Most of this has already been covered, but please don’t use the burnt under-extracted super-automatic 15 second shot from Starbucks who are little more now than a competitor for McDonalds. In Europe, and particularly Italy, the 27 second shot is legendary and so the 5 – 7 second shot has to be a typo – though the author has not corrected it I see. I also note that there is no discussion on ristretto, doppio and lungo type shots – this all has to do with weight of ground coffee to water ratios. This means a ristretto would typically be a 100% ratio and a doppio a 50% ratio – ie for arguments said – 1oz of espresso pulled with 16 grams of coffee is a ristretto shot and 2 oz of espresso pulled with 16 grams of espresso a good doppio. There needs to be a lot more clarification of what is posted here to ensure that we get some real quality out there – I rarely visit an independent coffee house that has really mastered this properly, and if we want to show Starbucks how it is done, we do need to pay attention to how it should be done. All that aside, I do think there is room for the intuitive and personal tweaking that produces that unique brand of espresso for individual places – though it has to be somewhere in the region of theses more scientific parameteres.

By: Muley's Coffee

Muley's Coffee — Sun, 28 Jun 2009 18:04:20 +0000

Hey Clearfish, I couldn’t agree with you more. Great info. The thought that you can get a good shot in 5 seconds is frightening to say the least.