Holy cow! This is some unreal fatty espresso!

samuellaw178

Tried some pressure profiling today using my Rossa HC. When I'm halfway done sipping the shot, I realized how buttery (literally) it is and decided to take a video. It's as if someone put melted cocoa butter into my cup when I was looking away.

The bean is Brazil pulped natural, roasted to full city before any second cracks. Not some oily dark roasted beans. 16g coffee pulled to about 35ml, using a long and slow ramp up preinfusion. Shot time guestimate around 40 sec (including preinfusion). Taste is alright with no noticeable over-extraction, but the mouthfeel is very buttery.

You can literally see the oil droplets on the surface. The amount of oil extracted is amazing. Wonder how long I can drink this stuff before getting hit by stroke. >:D

Koffee_Kosmo

The detective in me would like to ask if the glass was clean I ask about this as I have observed a similar scenario with beer glasses  - if they have even a small amount of detergent residue, will result in a poor foam head KK

samuellaw178

Valid question. But I'm sure it was cleaned. I'm the one cleaned it and wiped with paper towel afterwards. In fact, I manage to replicate the same effect today. The crema was fine actually, almost 100% crema that settled into 3-4mm of foam head. The key difference is the pressure profile, inspired by Slayer's video and some postings from the other forum. I ground the coffee much finer than usual. The adjustment magnitude made was about between a choke and gusher shot (from my dialed in espresso setting). Preinfuse with little pressure <1.5 bar for about 15 sec, ramp up very very slowly till max pressure (20 sec). Using the normal pressure profile would have gotten me choked shots.