Pulling Shots
Espresso, as I prefer it, is a sipping drink. Something to be savored. If one is attentive, one can discern the coffee's flavor changes as it cools.
I roast the coffee beans from green myself, in a coffee bean roaster I built. After roasting, I let them rest from 36 to 72 hrs, depending on the type of coffee, then they are ground by my Rocky. I tamp with my redwood Olympia logo stainless steel tamper. This tamper feels great in my hand. Heavy and solid. I tamp to about 30lbs. pressure, with the grounds filling up the portafilter so the tamp protrudes about halfway out. With a twist, I attach it to my Olympia Club. Because it is a double basket, I time the pull at about 35 seconds. I can tell by the crema when I have it just right. I let the pulled shot rest while I steam the milk. I prefer about 1.5 oz. of milk with a double shot of espresso. I like to steam milk in a small Ibrik.
I try to only use organic milk because I want milk from cows that are least likely to be upset. I don't want to use milk at all, really, but I think almond milk, rice milk and soy milk all alter the flavor, don't steam well, or both.
Anyways, I steam the milk. I steam it between shots because I like the milk to rest also, but not for very long. How long? Of course, about 30 seconds. This allows the foam to settle, but just a little. I set the Ibrik down and pour the first shot into a warmed glass from the shot pitcher and then pull the second shot, the second shot runs about 15 to 20 seconds. I pour the second shot into the glass, add a little sugar, stir and add the milk last. I never stir after adding milk. I don't like to disturb the milk.
One of the great treats of this world is simply sitting on my porch, sipping some fine Liquid Amber or Sumatra Tim Tim Longberry, quietly contemplating the chickadee's song on an early spring morning.