excellent, so in effect, one doesn't have to do anything but to cut the extraction time short (as oppose to a smaller extraction through artificial means e.g. harder tamp or finer ground).
the difference in taste is not due to, what I believed and I dare say, most ppl believe, a higher concentrated espresso but due to different compounds in the beans are dissolved at different stages of the extraction
awesome
Precis, men enligt rule-of-thirds borde väl första 1/2 el 2/3 av en fullängds-espresso bli syrligare? Beska kommer väl sent?