Using a 7-8 day old batch of Moka Kadir (dry process Yemen/Brazil/Ethiopia offerings) I took to a Full City range had this extraction earlier. I tag that as an insane ristretto and simply laugh at boring Italian 'guidelines' for proper spro. Took 35 seconds to hit the first drop and 67 seconds total extraction time and less than a 1 oz. yield. Heavy viscosity is an understatement and although quite bold like I appreciate, was very smooth and pungent on the baker's cocoa notes.
Mind Blowing Spro...
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