It got me thinking back to watching the best baristas in N. Italy pulling their shots... most of the machines were HX machines, and I remembered that, when a double was pulled, the "flush" of the grouphead was fairly short and to the point, but the flush on the grouphead for a single shot was a lot longer - and very consistently so.
We set all the grinds based upon singles ( we have 3 espressos everyday 2 regulars, 1 decaf ), as they are more sensitive. After setting things for the single it is much easier to make adjustments to tamping pressure on your doubles. Since the singles are harder to pull correctly, all testing, tasting, etc... is done with the single.
Serving single espressos is about serving your market. Doing it well, is about serving your market well. Making leading and loaded comments like the one you made above is about serving....yourself.
If you have legitimate questions, not rhetorical hyperbole, that you wish to ask then ask them. If you wish to be considered as a professional, then please conduct yourself as such.
So Chris, do you have an actual question that has not been addressed above?
td wrote: After all, isn't experimentation and a driving curiosity part of what is required to be a professional?
td wrote:1) Due to the smaller amount of coffee all vairiables are more pronounced; portafilter temperature, water temperature, grind consistency, tamp pressure and consistency, inattention during preparation, cup temperature, etc...
i think there has been too much hype regarding how difficult it is to pull a single.
td wrote:I agree with Sandy. Entirely too much hype. What is oddest about the hype, in this case, is that it is being generated mostly by those that do not pull singles.
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