Shot 20+ photos today with the iPhone and my Olympus, looking for today’s daily photo.
It’s funny, some shots you know will be alright, some shots you think will be great are just, meh. Others have hope, or you wouldn’t have even taken it, but they turn out fantastic. Today was like that. I didn’t have that much hope for this shot, but after processing, it turned out really nice.
(1953 to 1955) Rolleiflex 2.8C with the (1965) Schneider-Kreuznach Xenotar 80mm f/2.8 lens. Approximately 38,000 units were produced, with 8,000 to 12,000 still surviving in the wild.
Good morning, 🌻 Today, we’re brewing Ladro’s renowned dark roast “Diablo.” To honor the darkly roasted beans, we’ll use a gentle profile this morning.
We’ll start with preinfusion water at 82°C. This ensures the puck is gently saturated for a few seconds before a gradual increase in pressure to 7.8 bar. By the end of extraction, we’ll reduce the water temperature to 72°C.
At peak pressure, we start extraction and we’ll slowly reduce the pressure to 5 bar over approximately 25-35 seconds, never wanting to over-extract from these beans that are fragile from a heavy roasting process, to achieve an extraction weight of 1:2.0.
18g puck
36g espresso
Now, take a sip. Enjoy the smooth, deeply dark flavor with hints of walnut, brown sugar, and bakers chocolate.