In this video we look at how to dial in an espresso machine to reach the “Optimal Zone” of 8-9 bars. I show you on a Delonghi La Specialista, but the principles apply for all machines. We look at how dose, grind, tamp and bean roast play a role in reaching the sought after 9 bars of pressure, to get us a quality shot of espresso.
EDIT: I did this video with the fancy IMS basket, which has more holes and requires a finer grind! With the stock basket, I need a grinder setting of 4 to reach the optimal zone!
———————————–Products used/recommended in this video————————————————–
(these are affiliate links that help fund videos like this, at no extra cost to you)
► Mira Beans: https://mira-coffeeroasters.de/product/capim-branco/
☘️ Get 10% off of beans (shipping within Germany) with code TCC10
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► Neouza Bottomless Portafilter for La Specialista:
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► Alternative Option: Barista Express
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📚 See the full blog post here: https://tomscoffeecorner.com/delonghi-specialista-arte-ec-9155-review/
(*As an Amazon Associate I earn from qualifying purchases)
Beans Used: https://mira-coffeeroasters.de/kaffeeroesterei/
Italian Certified Espresso: http://www.espressoitaliano.org/files/File/istituzionale_inei_hq_en.pdf
► Another way to support the channel is through Patreon. I will be giving away items after testing to Patreon supporters.
☘️ Patreon: https://www.patreon.com/tomscoffeecorner
0:00 Intro
0:29 What is the Optimal Zone?
1:08 How to Reach the Optimal Zone?
3:16 How to Pull a Good Shot at 9 bar
5:01 How Wrong Grind Causes a Bad Shot
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DISCLOSURE: Some of the links on this page are affiliate links, meaning, at no additional cost to you, I may earn a commission if you click through and make a purchase and/or subscribe. Affiliate commissions help fund videos like this one.
#TomsCoffeeCorner #DialingInEspresso #HomeEspresso
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