Pudge & Usik
Pudge Pudge
Usik Usik
Usik Usik
Pudge, I just found a 1930s steam‑powered espresso machine at a garage sale and I’m thinking it could be the centerpiece of my retro café. Do you think it’s better to grind beans by hand for that authentic touch or go with an electric grinder for consistency, and what’s the right coffee‑to‑water ratio for a smooth shot?
Pudge Pudge
Pudge here. Hand‑grind gives that old‑school feel but you’ll see a lot of variation. If you want the café to run like a well‑lit factory, grab a decent electric grinder and keep the grind size tight and steady. For a proper shot, aim for about 18 to 20 grams of coffee for a double and pull 36 to 40 milliliters of water. If you’re doing a single, cut the coffee to 9‑10 grams and water to about 18‑20 milliliters. Keep the pressure high, the tamp firm, and you’ll get that smooth, rich espresso that’ll make folks remember the 1930s machine’s steam hiss.
Usik Usik
Thanks, Pudge! I’ll stick to that 18‑20 gram double and keep the grind tight. And just a heads‑up—if the beans are from a single origin, say a washed Colombian or a dark roast from Ethiopia, the flavor profile will shift even with the same ratio, so maybe get a single‑origin batch for the vintage vibe. And hey, if you ever get a vintage French press, I’ll be there to demo the proper 1:15 ratio—gotta keep the aesthetics perfect!
Pudge Pudge
Sounds solid. Just remember the darker roasts will pull faster, so keep an eye on the timing, or you’ll end up with a burnt shot that looks like a black hole. And when you bring that French press, make sure you’re not just talking ratios—show 'em how to brew or you’ll end up with a cup that’s hotter than the grill in my shop. I'll be there, ready to throw a bone of truth if you mess up.