prima-coffee.com: coffee & espresso equipment and accessories

Skip to content

Resting, airing, degassing espresso and shot 'temperament' - Page 2

Postby vanboom on Mon Jan 18, 2010 5:21 pm

I typically roast and consume my beans within 7-10 days and recently had a revelation at 13-14g vs. 18g. The acidity of my espresso went from slightly sour to crisp and clean. So I am now a big proponent of getting out the gram scale and doing some experimentation on grind and dose. I was surprised to find that my results correlate with Jim's paper.
User avatar
vanboom
 
Posts: 77
Joined: Jun 22, 2008
Location: united states
Top
Previous

Return to Tips and Techniques

ContactContact Us

Legal disclaimer and copyright: This content and all its parts are copyrighted, all rights reserved. Content including all text and images in part or in whole may not be reproduced in any electronic or printed medium without prior permission. Home-Barista, Home-Barista.com and related logos are trademarks of Home-Barista.com, LLC. Other trademarks are the property of their respective owners. By accessing this site, you agree to the terms of service.

Overall speed: , current page: s, avg: s, max: s