Salami Shot v0.1

A profile designed for the salami shot training exercise to develop your understanding of flavor extraction throughout a shot.

This profile copies the characteristics of a standard opv fixed-flow espresso machine. Which is originally how these gaggia machines operated pre-modification and what a majority of salami shot online tutorials use.

It is recommended to find, view, and/or follow a video tutorial for a detailed representation of the training exercise.

Equipment Recommendations

• 4+ shot glasses or cups
• Gaggiuino
• A palate cleanser such as water or water with fizz
• A method of keeping records (writing on paper, BeanConqueror, note taking application, etc..)

Method

1. Mise en place, prepare your space. Have the cups lined up on one side of your machine and a clear space ready on the opposite side to place them in order.

2. Prepare your shot for extraction. Perfection is unnecessary for this.

   • Adjust grind size as you would for a standard machine (to increase or decrease the amount of espresso out within a set amount of time)
   • Set temperature within 86-94+ °C (Find recommendations online for your specific brand and type of coffee)

3. Extract and swap out your cups at regular intervals after the first drips.

   This step varies a lot depending on your equipment and coffee so just think about separating it into the beginning, middle, end, and past end of a shot.

   Generally, around 5-8 seconds per cup is recommended but adjust accordingly based on the shot ratio you would expect to extract with your specific coffee. As an example, a light roast that I want to extract with a 1:3 might be 54g total. So 4 cups to split that plus one more cup to taste past the 54g 1:3 ratio. I would guess visually 10-15g of espresso for each of the first 4 cups, and however much I want for the last cup.

4. In your notes, label each cup sequentially going from the start of the shot, 1, to 4 or however many cups you end up using. Then taste each one and write down what flavors, lack of flavors, intensities of flavors, dryness, and etc that you taste for each one, cleansing your palate between each. You can look up cupping tasting sheets to get some ideas on how to categorize flavors beforehand and to use as prompts while tasting.

For more info on this profile, visit the Salami Shot thread in the profiles channel on discord here: https://discordapp.com/channels/890339612441063494/1405323842569900072