coffee forum, ?????, ?????, fresh coffee beans and tea house

[ArmyAnt]

I visited Shing Ko last friday at 07:00pm and with his student doing the exam at that moment. i have chance to try one shot that make by that student. I found that the body of that shot was think enough and well balance, colour slightly dark orange which is very pretty.

After i brought a grinder Eureka from Shing ko and with the same bean and try it at home. I found the body is not as think as that student made.

Could any ching / ctse let me know what are the factors will affect the body of the expresso. It's hard to forget how great that student make and i want to re-taste that feeling at home. Please help.

[ArmyAnt]

The bean i brought from "Shing Ko" at that moment is Brazil + ???.

I might need to check out with "Shing Ko" what the ??? are.

[Icarus]

Brewing a good espresso is not as easy as you think
although you have all kind of best equipments.

Please read more existing article in this forum as first.
http://hkcoffee.com/phpbb2/viewtopic.php?t=1234
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[ArmyAnt]

Thanks for your prompt reply Icarus. I knew that Brewing an expresso is not that easy, however i'm willing to keep on testing and trying. Have we ever met in Shing Ko's place before?

[Icarus]

[ArmyAnt]

I used constant amount of weight and keep on trying different "fine conditon" from 1.4 - 1.7, however i still not be able to make one shot that can generate the expresso as honey dripping like you guys. They are just "thin" like water plus little oil on the top that's all.

Will it be the problem i brought the bean from city super? (I have brought some fresh bean from landy, however don't wana waste it first so keep on trying on the city super)

What is the major problem?

[Icarus]

[ArmyAnt]

Understood. I'll try on the fresh bean after roasted for 48 hours. Meanwhile i'm targeting to have a honey dripping initially. Wish that will not be too much for me.