dddd
Joined: 11 Jan 2004
Posts: 3345
Location: NorCal7/28/15 1:45 PM |
"I'm a fan of a slight nuttating tamp-..."
That somehow sounded to me like a Spiro Agnew quote. But there is a definite 3D element to uniform tamping, so I tamp against an "orbiting" flat surface myself, the goal being a liquifacted, "hydraulic" dynamic that most effectively eliminates uneven settling of the grounds under pressure.
Following up on a recent bean recommendation, I bought a pound of the Red Bird Espresso online, and have used and shared it with others. Interesting stuff!
Seems the verdict is that it is beyond smooth, suitable for strong doppio stretta pulls.
However I found it to be a better drip coffee than what I might look for in an espresso. It is very light in shade.
|