Our Australian friend asked for a flattie a few weeks ago. I was confused. I was exactly two weeks ago old when I learned that in Australia some folks call flat whites, “flatties” when ordering them at the cafe. I love the term and it’s now part of my coffee vernacular. 🤣
So a nice flattie before work today with some bonus flattie art. 🤙🏽
I can’t figure out why my layers are so thick. The pours and great, the milk appears to be silky, but my layers never end up nice and thin. Am I pouring too fast/slow, tilting the cup up too fast/slow, or pushing too hard or too soon?
I’d like to get thin wispy layers. What can I do to achieve this? Thank you!
Sorry for spamming. But here’s the first shot of espresso this morning into one of our new ceramic Ewok cups. This one happens to be Wicket W. Warrick from Return of the Jedi. 🙃
Machine: Gemilai Ele g3028a
Grinder: Starseekeer e55pro with titanium burrs
Beans: Counter Culture Hologram roasted 4/21
Brew details:
Pre-wet - 2s
Pause - 2s
Temp: 203F
Shot time: 28s including pre-wet & pause
Dose: 18.5g->34g
Results: a little salty and fruity, with some sourness. Under extracted for sure. Will either brew finer or extend brew time for a higher yield next time. 🤙🏽
Trip to Disneyland yesterday with the fam and saw these as we got off Space Tours in Tomorrowland. They’re absolutely adorable.
It’s a set of stackable Ewok espresso cups and one of them is Wicket W. Warrick. So cute! 🥰
Beans are Sight Glass Mexico, Finca San Luis, Silvia Herrera, Gesha, Light-Medium Roast
Recipe:
20g dose, ground medium,
Total water: ~300ml,
Water temp: 193F,
Pour 50ml water and immediately agitate for 10 seconds,
Allow to bloom until 30 seconds,
Pour remaining 250ml water and immediately agitate for 10 seconds,
Insert plunger to stop dripping,
Brew until 2:30,
Press 30-40 seconds and stop at hiss,
Finishing press at about 3:00 minutes.
Fruity tea, with a persimmon spice as it cools, and spiced choclatey notes on the finish.