June 6, 2013

• Pour Diary – Entry #3

  So it looks like I jumped the gun a bit on leaving… I thought Xanga was closing its doors on June 15, not July 15. In any case, I’ll keep posting here until THE XANGA WORLD CHANGES AS WE KNOW IT!!!! Could I be more dramatic? Thought not. Anyway, in case you haven’t heard, my new home is on Google+. I encourage all to join me there, especially if you post photography, as there are tons of photo communities (and pretty much communities for everything else)!

  Machine: Rancilio Silvia V3 w/ Auber Pre-Infusion PID (23s extraction @ 197F w/ 1.2s infusion for 2.5s, 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 1250]

  Now that Rosettas are pretty easy and consistent as long as I don’t screw up and foam too long, what pour style should I learn next?

  • 1:13 pm
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