TIL an old barista's advice about temp was spot on.

Guy at a shop in Nashville told me to pull espresso at 200F instead of 195, and my shots have been way smoother since. Anyone else get a tip that totally flipped their routine?

3 comments

3 Comments

elliot_miller221mo ago

My buddy runs a coffee truck down in Austin and he told me the same thing about 6 months ago. He said most home machines run way cooler than they show on the gauge so bumping it up a few degrees makes a huge difference. I was skeptical at first because I thought hotter water would just burn everything but he made me try a shot pull at 202 and it was night and day. Now I keep my temp at 200 flat and my crema is way thicker and less bitter. Funny how one random guy's advice can just flip everything you thought you knew.

tessa_kelly1mo ago

Night and day" is exactly right. I had the same thing happen with my Gaggia, figured I was just bad at steaming milk until I bumped the temp up and suddenly everything clicked.

thomas29124d agoMost Upvoted

Night and day" is exactly how I felt too. I was pulling shots for months that tasted sour and thin, and I just assumed it was my grinder or my technique. Then a random retired roaster at a farmers market told me the same thing about the gauge being off, and bumping it up to 200 fixed everything. It's kind of wild how one little tweak can make you feel like you've been doing it wrong the whole time. Glad I'm not the only one who had that lightbulb moment.