Hi all, i have a task for you. Please watch the video for a fun weekend task 🙌 I'm really excited :-)

I use a pretty old vibimme domobar, think it must have 12+ years now. This one isn't the most precise espresso machine when it's coming to pressure and temperature. So it's quite challenging to get the same perfect espresso out of it using the exact same setup twice. 😅 So, what I asked myself over and over again is what's more important: time or weight? Well, I've learned in this post, that many baristas agree on the perfect time being about 28 sec aaaand most prefer the 1:2-ratio with 18grams in and 36 out. But, with a machine that's not toooo precise you may choose one of them. most of the time I'll end up at about 30-36 grams in between 25 and 30 secs. But sure taste varies as well. 🤷🏻‍♂️ What do you guys think is more important:

OK so you'll notice that these are all from a more Australian menu list. I will share the PDF in the first comment below, that gives the detailed coffee Ratios & Recipes created by Artisi Coffee Roasters. Pick your favourite and tell us why 👇

If you have you know just how hard it is, and you’ll enjoy your coffee so much more… let me know what you think 💭

I’ve made it a point of asking baristas (home and pro) how they clean their espresso machine group heads and I’ve been pretty surprised 😳 A grimy group head can be one of those things that can ruin your coffee taste! How do you keep your group head clean?