TIL an old barista's advice about temp was spot on.

Guy at a shop in Nashville told me to pull espresso at 200F instead of 195, and my shots have been way smoother since. Anyone else get a tip that totally flipped their routine?

2 comments

2 Comments

elliot_miller223d ago

My buddy runs a coffee truck down in Austin and he told me the same thing about 6 months ago. He said most home machines run way cooler than they show on the gauge so bumping it up a few degrees makes a huge difference. I was skeptical at first because I thought hotter water would just burn everything but he made me try a shot pull at 202 and it was night and day. Now I keep my temp at 200 flat and my crema is way thicker and less bitter. Funny how one random guy's advice can just flip everything you thought you knew.

tessa_kelly3d ago

Night and day" is exactly right. I had the same thing happen with my Gaggia, figured I was just bad at steaming milk until I bumped the temp up and suddenly everything clicked.