Hi All, I was watching the video on Espresso Recipe’s. Have been dabbling for a while with the concept.
In summary I was seeking guidance on the time. So I have tried pre-infusion with the lever at 10 seconds and 20 seconds. Also tried including that time in the extraction time and without.
For example.today I did a 20 sec preinfusion on a dark roast, 18g coffee. So yield approx 30gram from an additional 30 seconds.
Is this right or should it be 15 seconds …which would be a super fast extraction to hit 30g.
Missing something here…so taking time out to consult coffee gurus.