Naked espresso shot pictorial for analysis (and potential criticism)
I'm throwing open the floodgates of criticism for anyone with more expertise than myself to help analyse some of my espresso shots, in the hope of improving. They mostly taste great but i'm unsure of the mottling colour in the cup... not sure what that signifies... shots are running at 94 degrees and this was a costa rican coffee, light espresso roast.
Also notice i have three streams forming here, not one. I only seem to get one stream when the pour is too quick so i'm assuming three is generally not a bad sign?
You can click on the pics to select, then click again to ENLARGE.
