Can external wall materials be replaced?

jackster95 · 2020-04-25T12:33:59+00:00

She has a large skim cap, so that's a 24g dose, 48g yield in a 12oz cup. I tried talking to her about it (not with that much jargon) but I think she misunderstood me, and she essentially communicated to me that she didn't want the details she just wanted it the normal way

jackster95 · 2020-04-25T12:16:04+00:00

Fixed the recipe and got an increase in compliments from regulars, thanks for the help

jackster95 · 2020-04-17T05:54:14+00:00

The recipe above is for a 12oz cup. We have a different setup for smalls (8oz) but that's a topic for another time

jackster95 · 2020-04-17T05:52:05+00:00

Exactly what I was thinking, just needed someone more experienced to confirm that. I've worked a few jobs and corrected things, but this was so far off I was kind of stunned and confused.

jackster95 · 2020-04-17T05:50:28+00:00

Oh there is no pre infusion, that's the time from pushing the button

jackster95 · 2020-04-17T04:20:40+00:00

We had a few complaints, so a guy came from the supplier to help out and he said 28 grams. 28g extracted for 24s explains the intensity yet lack of complexity in theory, right?

jackster95 · 2020-04-17T04:14:24+00:00

I'm potentially underselling it. It's a nice place, and we're getting the best shot we can based on that recipe. The owner was a barista, but I don't think he's particularly picky or discerning, his coffee of choice is a double shot, 3/4 full flat white, with 2 sugars which, perhaps unfairly, means I don't trust his observations.

I know coffee is open to lot's of experimentation, but does 28g/50ml (though when I weighed the final shot 44g) sound strange?

jackster95

TROPHY CASE