14 May '18, 1pm

A great article on trouble shooting Espresso flavour:

Blonding denotes the color transition of a pour from dark brown and tiger-striping to a light, uniform pale blond. This normally occurs in the last third of the pull and is a signal to end the pour. This overly-blond portion of an espresso is thin, nearly flavorless, and if allowed to continue too long, will dilute the body and taste characteristics of an otherwise enjoyable shot. Channeling is the rapid passage of water through fractures in the coffee puck, which produces a thinner, under-extracted espresso. When it occurs, you'll often see sudden appearances of blond streaks in the stream of espresso; sometimes the puck will even have pencil lead-sized holes where channeling occurred. Crema is one of the sure signs of a properly brewed shot of espresso (in non crema-enhancing espresso machines) and is created by the dispersion of gases— air and carbon dioxide —in liquid ...

Full article: https://www.home-barista.com/naked-extraction.html

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