I am kicking myself for not taking more photos.  Maybe its to do with the fact that I am still a new entrant to this whole espresso game, but I find that my mind is very absorbed with the pull process, such that I forget to take a photo or its a big rush to grab the b/berry (quickest way to take a photo when rushed).  I guess that that will get better with time, as I become more comfy with the whole thing.  That said, my tamper and knock-box arrived yesterday.  Happy happy.  Again, forgot to take a photo!  But the shots last night looked quite good, nice guiness effect but the actual volume of crema aint that fantastic (around 5mm usually). I managed one hurried photo of the second shot i pulled last night…..

 

The taste is still a bit not-so-nice.  I varied the grind setting down to 4 on the Rocky, and it was too fine for a flow.  So back up to 5 and the flow was good.  Still not a great tatse, but ceretainly drinkable.  I think it must be either my tamping technique or maybe the beans? I am using the package that Ross gave me free when I bought my equipment, and the beans are dark and a little bit oily.  I have read various posts that Spinelli roast their beans a bit much.  Maybe worth buying some beans from Highlander soon, perhaps a lighter roast, or a lighter blend or something.  Much to learn, much to learn.  This morning’s cappa/lattes were delicious though (Shanthi commented “no bitterness at all”).  My milk foaming is consistent now, but yet to be able to do any sort of latte art, other than a big blob and a bit of a mess on the counter.  Will have to practice that.  The work email system is down right now. so I thought time to make a short post before meetings start.  Still having a bit of a cold, but nothing serious <END>