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
[More]