06 Jul '18, 9am

“blonding is the result of the flow containing less solubles than before – but offers no clue as to the quality...”

Just a quick post – not really designed to be a how to, more a little anecdotal incident that I wanted to share. It is interesting how Extract Mojo starts to change the way you think about espresso. This morning I was chatting to Jess as we were pulling shots (for in house consumption I should add).  The coffee wasn’t tasting great and we started talking about dialling in  and what we would change.  I like having a timer around for dialling in, aware that I am woefully inconsistent when it comes to mental timekeeping and it is a key variable in dialling in – brew time has been something I’ve been trained to focus on.  Couldn’t find the timer, so instead we grabbed the scales. I know that I like our espresso blend when it is pulled at a brew ratio of around 65%.  This means that the weight of the ground coffee used is 65% of the weight of the brewed espresso liquid. ...

Full article: https://jimseven.com/2010/09/20/dialling-in-without-timings/

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