Ever heard of the industry standard espresso shot volume and time? 25-30ml in 25-30sec.
I guess they have that standard there so even idiots can pull shots, I am not saying that standard is wrong as in most cases it can probably achieve a reasonable tasting espressos. But this standard does not factor in a lot of variables, for example if the beans are fresh it will achieve that volume in a much shorter time as there are a lot more crema than liquid and vice verse if you have stale beans, Temperature of your brewing water, brew pressure, type of beans and the roast degree. I have seen truly amazing shots that's pulled in near the 1 minute mark. So what's the irony here? As a Barista it's our duties to experiment with different types of method to achieve the best possible outcome for the particular type of beans we are using. And most importantly, taste,taste and taste....
Below are a few images from the shots I pulled using the Aroma Felice Blend, shots didn't taste too bad actually.
Initial stage of the shot, should look like honey being poured, broken but not quite broken stream. If the first few drops looks watery it may indicate a channeling in the coffee cookie,
chuck it out and redo! LOL...
Middle stage of the shot, stream becoing more steady and even and only broken near the bottom
before it hits the cup.
Towards the end of the shot, now 2 constant running stream with no broken bits, colour starting
to get lighter but still has viscosity as not mouse tailing. Most of the flavours would have been
extracted at this point.