Of course, the day wouldn't be complete without talking "espresso." :-)
I'm gradually tweaking things in an attempt to replicate the extraction procedures recommended by some World Class baristas on YooToob. One of the major changes for me is, I am now weighing not only the beans but, the extracted liquid espresso as well and that's what you see here..(the black base below the cup is the new scale in the previous photos.)
A little further along in the extraction..
The finished double shot.
ANOTHER thing I've learned from James Hoffman, one of the well-known YT baristas, is that we shouldn't swirl our shots but rather, stir them. Now that I've tried it, I completely agree. :-)
..and the crema.
Stopped the pump at 38g and it coasted to 40g which was my target.
..and a mediocre job of art but a very tasty cup of joe.
A short latte without any art but yummy.
Having to re-learn latte art all over again and while I stumble more often than not, I occasionally get a decent result.
I really like these insulated cups.
Thanks to my nephew, Collin, and a link he shared for clips by a world-class barista. Since that first vid, I have learned more about extracting espresso and steaming milk than I did in the previous fifteen or twenty years! What a waste.
BUT, the good news is I have definitely stepped up the game and both the espresso and milk drinks are coming out two hundred percent better in both taste and texture. Having to relearn latte art techniques all over as well. :-)