Posted Wed Dec 19, 2012, 8:08pm Subject: Temperatures for espresso
I am working in a new coffee shoppe in a little town and we have an Nouva Simonelli Aurelia. My shots have been consistently foul tasting and I really do not think that it is jut my palette. The others in the coffee house have said that the shots taste just fine to them, but there is no amount of sweetness to the shots pulled, the shots are inconsistent in time, the are excruciatingly sour. The shots start out jet black and fade to a yellowish-brown after a couple if seconds the crema is pretty poor in color to me as well. We adjusted the grind and the timing is better and I want to change the temperature for the shots. The water that is running through the shots is 170 degrees Fahrenheit and the shots end up at about 150, if that. No one trusts my judgement, so that is cumbersome, and I am 100% the there needs to be a change. With that being said, what do some more experienced baristas think on my dilemma. What are the golden temperatures for perfect shots?
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