Hit 200 espresso pulls on my new machine last week and changed my mind about pre-ground vs fresh

Ngl I was one of those people who swore pre-ground was fine for espresso. But when I hit pull number 200 on my Gaggia I decided to finally try grinding fresh beans. The difference in crema was insane, like night and day. I live in Portland and grabbed a bag from a local roaster down the street. Has anyone else had that moment where a specific number made you switch up your whole routine?

2 comments

2 Comments

spencer_thomas426d ago

Ha yeah that moment where the crema just hits different and you realize you've been living a lie. I hit pull like 150 on my little Breville and had the exact same thing happen. Grabbed some beans from a local spot here in Chicago and was honestly mad at myself for wasting so many shots on that pre-ground stuff that just sits there like brown water with a bubble on top. The crema on fresh beans is this thick almost syrupy layer and pre-ground is just sad foam that disappears in a few seconds. Now I'm that person who sniffs the bag and sighs while my girlfriend rolls her eyes at me.

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amymason26d ago

Huh @spencer_thomas4, I actually like that sad foam sometimes. It's just easier.