Quote:
Originally Posted by LWJ
Hmmm. My alma mater. I do find I use a very large amount of beans for a small amount of espresso.
Coarser grinds leave my shots thin and with lacking crema according to my research- which is done early morning in a brain fog...
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The research also says that you need to run the water faster. I expect the issue is pressure. You need the pressure high to get the crema. And the only way to get pressure with coarse ground coffee is to run the water faster.