Topics
Coffee, Documentary, Food, Personal Projects, Photography
Pulling a shot is an art as much as a science. I recently had the opportunity to work with Emily at East One Coffee in Brooklyn, New York to learn more about the process. Emily starts her day by tasting the espresso to ensure that each shot will be delivered accurately and to a high standard. She utilizes a number of tools to measure and weigh the ground espresso before it’s tamped into the portafilter. From there, she times how long the shot is pulled. She explained that the measurements can change throughout the day because the barometric pressure, humidity, and temperature can all change the profile of the espresso. You can see more about this project at shawnpbruce.com/editorial/roasting-coffee-with-east-one-coffee
