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If you are using 'extraction' as your target, then there is a tangible outcome to all of the above 'bollocks'. And generally a consistent workflow/recipe just ensures you're getting the most out of the coffee you put in.
Look up turbo shots for example, not really the texture I'd want from espresso based on what I've read, but supposedly very delicious, and those are totally unconventional.
JB
I'm at the point when I'm beginning to think all the stuff on YouTube about making the perfect espresso is bollocks. I've been pissing about with the grind size, tamping pressure, WDT, ratios, etc. and really struggled to get something I'm happy with.
This morning, I randomly adjusted the grind size to a mite coarser than before (which was too fine), tamped 'neutrally' (i.e. just rested the quite heavy tamper on the portafilter) and hit 'go'. Coffee took a good 11 seconds to start coming through, channelling all over the shop and pouring out in three columns before eventually (circa 22 seconds) forming one column. Only thing remotely close was the pour time of around 32 seconds to get the 'right' dose. A recipe for disaster according to all the expert advice out there.
It tasted fantastic. Genuinely the best espresso I've had out of that machine.