Vox cani

The grinder is adjusted to the tightest it can be without sounding scary or
smoking whilst it grinds. The coffee flies out into the grounds container,
having attained a consistency whereby some sticks to the smooth plastic walls,
and it has a natural tendency to save impressions, like flour when pressed by
something dry. About 1.25 spoons of beans is fine for the espresso machine head.
As much as can be fitted in of the grounds should then go into the head, but
without being compacted. This is the secret; the grounds must be as loose in it
as they can be. If layers are pressed down it'll be a wall, not a filter. Coffee
is dropped onto coffee and settles itself, until no more will stay on top. That
the edges are covered is good, but this should not be acheived a the cost of
having to press down the coffee. The top can be smoothed merely by running a
tamper across to draw off excess, without tamping down. When the water is sent
through this, it draws coffee with it, gathering plenty. Ideally, the cup is
saved from the drips soon after the flow is stopped, before the drips dry out
naturally. It's ready to drink almost immediately.

# posted by Chris @ 4:10 pm