June 4, 2013
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Now we’re getting somewhere…
Kinda.
Machine: Rancilio Silvia V3 w/ Auber Pre-Infusion PID (23s extraction @ 195F w/ 1.2s infusion for 2.5s, 283-284F steam)
Grinder: Baratza Preciso (coarseness: 54/440)
Beans: Coffee Labs Roasters Circus Dog Espresso Blend
[5D2 - Tamron 28-75/2.8@75mm, f/2.8, 1/80, ISO 1000]PS. Circle me on Google+ if you want to see my pics after Xanga shuts down…
Comments (2)
that’s better
@XtremePsionic - What can I say… This is one thing I like practicing! One of these days after I finally master a rosetta, I’m going to have to try a different pattern too!