Double shot of espresso on a whim saved my morning routine

I've been using a standard drip machine for years but last Tuesday I pulled a double shot from my friend's old Gaggia machine at his place in Portland. The crema was thick and the taste was super smooth compared to my usual dark roast. I learned that the key is actually the grind size and not just the bean quality. I was tamping way too hard before and getting bitter shots every time. Now I use a cheap scale to measure 18 grams exactly and stop the shot at 30 seconds. It's a whole different drink honestly and I'm thinking about getting my own machine. Anyone else make the switch from drip to espresso and find it ruined their old coffee for them?

2 comments

2 Comments

christopher90312d ago

Oh come on, espresso just makes things more complicated for no reason. I'd rather have a solid drip cup in 4 minutes than fuss with scales and timers for a single shot.

elizabethhart12d ago

Overextraction actually hits harder on lighter roasts than dark ones, so tweak your grind before blaming the beans.