エスプレッソのドーシングと抽出温度の関係。ちょい興味深い。 / “Scottie Callaghan's Blog”

エスプレッソのドーシングと抽出温度の関係。ちょい興味深い。 / “Scottie Callaghan's Blog”

I was curious to taste the Sumatran using a range of dose and grind. In the past most of my espresso settings and adjustments have come primarily from manually dosing and tasting the difference. Personally I still think the best assessment of your dose and grind is taste, measuring % extraction is useful and interesting but at the end of the day I just want to see how it tastes. For me I also do no think it is smart to steer away from techniques or methods simply because those techniques or methods are not currently 'IN' at the moment in what I would call the 'cool' specialty coffee scene. Coffee - this weeks Tiempo Single Origin - Sumatra Wahana Estate Natural. Roast time - 16 minutes Roasted to - very beginning of seconds crack, much lighter than this and I think it tastes like shit as espresso, too sour, green, under-developed. I made espresso with 16.7 grams and 2 seco...

Full article: http://scottiecallaghan.blogspot.com/2012/07/i-was-curiou...

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Some thoughts on this weeks Tiempo roast

Some thoughts on this weeks Tiempo roast

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