The website of my favorite specialty roaster, Terroir, now includes extraction suggestions for all of their espresso blends and single-origin espresso roasts.

Those of you who read or participated in the recent threads about weighing doses and shots may find it interesting that instead of listing a target volume, Terroir lists only a target extraction weight. Good enough for George Howell, good enough for me .

Also of interest is that the recommended brew temperature for all of their espresso roasts is 197F. I guess they feel that this temperature is suitable for their light roast level, regardless of the blend or origin.

Also of interest is that all of the suggested doses are in the 18g-22g range, rather updosed for my taste. When I first started buying Terroir coffee, I asked about extraction parameters for one of their light-roasted single-origin espressos, Ademe Bedane, and the recommended dose was 13g-14g. Perhaps they've decided to join the updose crowd?

Updosing is definitely good for business.

Peppersass wrote:Those of you who read or participated in the recent threads about weighing doses and shots may find it interesting that instead of listing a target volume, Terroir lists only a target extraction weight. Good enough for George Howell, good enough for me .

Suggesting an extraction target by weight, does not by itself mean George is recommending that customers weigh every shot they pull.

Perhaps those who target by volume should use graduated cylinders for each shot?

I agree it's worth noting that roasters are listing the coffee and beverage weight in the brewing parameters. Terroir may be the subject of this particular thread, but they're not alone: Intelligentsia, Counter Culture Coffee, and recent sponsor Compass Coffee Roasting are three roasters off the top of my head that include brew parameters specified in weight.

Marshall wrote:Suggesting an extraction target by weight, does not by itself mean George is recommending that customers weigh every shot they pull.

The OP didn't suggest otherwise. Please, there's no need to flog the same argument about whether it's advisable to weigh every time, occasionally for calibration purposes, or not at all. For those who really want to revisit this subject, I respectfully ask that they read Digital espresso or a way to consistency first to avoid needless repetition.

Sakae wrote:Updosing is definitely good for business.

Sometimes i wonder how true this is/if that's why it's done......

The cafe/roasteries I go to all updose. Wouldn't it would be better for business to not use more coffee?

aecletec wrote:The cafe/roasteries I go to all updose. Wouldn't it would be better for business to not use more coffee?

James Hoffman proposed a simpler, non-conspiratorial explanation in his Nordic Cup talk last year. When shops started grinding fresh for each shot, they lost the simple dosing capability of their grinders ("click once for a single, twice for a double"). So the easiest way to dose consistently and keep the line moving was to fill the basket (usually 18-19g) and sweep off the excess. Sounds about right to me.

See this video @ 14:00.

The cafes I go to use doserless grinders.

aecletec wrote:The cafes I go to use doserless grinders.

And, so ....?