What is the best way to precisely pull a double ristretto shot with an espresso recipe of 21g dose, 30 sec, 46g yield?
there is a current discussion on this topic if you want to check it out. on this forum under terminology: espresso and ristretto
What is the best way to precisely pull a double ristretto shot with an espresso recipe of 21g dose, 30 sec, 46g yield?
there is a current discussion on this topic if you want to check it out. on this forum under terminology: espresso and ristretto