Deviated from my normal ingredients today and used a thin cut pepperoni for a more authentic Italian flavor profile. My question to the group is how long the extraction target should be? At 50 seconds (18g coffee in) it was rather oily with 36g out. Any other adjustments I should be making?
by HumbleLife69
25 Comments
18g in, 18g out in 30 seconds with the pep puck, the way Gaggia intended
spicy?
What the hell am I looking at… the pepperoni is supposed to go on the bottom
Puckeroni.
Unusually poke holes in the pepperoni to help with better infusion. Try sopresso salami cut at 1inch thickness. Adds depth.
Ugh use chorizo. Might as well use a Keurig with pepperoni!
You animal!
That needs to be ground finer.
Grind finer
I think youre looking for r/espressocirclejerk
You only need that screen if you can’t tamp properly.
You forgot to add cheese and tomato sauce
8/10. Missed opportunity to only show the first photo, forcing the “is…is that a pepperoni?” questions.
Did chuckle though, way to let the intrusive thoughts win.
Now that’s taking the salami shot literally
Ummm are you making sliders
16g in, 32g out. Cover with tomato paste & bake at 450.
r/espressocirclejerk
Pepperoni
Is
Not
Italian
puke prep
Looks like you cut the pepperoni to fit the portafilter. Although it’s ideal to source a pepperoni sized correctly for your portafilter (a 58mm pepperoni fits a standard portafilter), you can use a large hole punch to quickly upgrade your workflow. Really helps when pulling back-to-back salami shots.
Straight to jail
That’s it, enough internet for today. G’night everyone!
This post should be on blackmagicfuckery…Although I commend you wholeheartedly for the attempt at the Italian Roast fellow Redditor 👏🏽👏🏽👏🏽
You do know the salami shot isn’t made with actual salami right?