Two Shots of Crazy Goodness.

(photo from flickr.com/doubleshotcoffee)

You probably won't believe it, but I just had my first double shot espresso from DoubleShot. Not to be confused with a premade canned drink...

I was talking to Isaiah and Jason about what makes good espresso...
How they know when to stop the pull...

It should be a "punch in the face" but in a good way. It certainly shouldn't be bitter.

The quality of the cup... er, I mean "demitasse," is almost nothing (until you try it) compared to the preparation.

Watching Jason catch the freshly ground espresso into the portafilters basket, then gently rounding off the top of the grounds. You can already tell that the process of making this 2 oz. drink is very intricate.

Then the tamp, initial press, tape the basket, and then really apply some pressure and spin.

Lock that portafilter in place and let that water work it's way through. If you know how to do well tamps, you can practically walk away for the next 15-20 seconds.

Then Jason showed me what blonding was and how to tell when to stop the extraction.

I've seen Isaiah dump out some espresso when the shot was tamped wrong. He could have made it. It would have tasted like espresso. Add some milk and most people may not have noticed it.

Integrity and Pride
(synonymous with DoubleShot Coffee)

Keep on brewing!