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Temperature, pressure and sweetness

Postby sid on Tue Jul 10, 2007 12:32 pm

Is there any way to improve the sweetness of espresso only by adjusting the brewing temperature or pressure?
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Postby another_jim on Tue Jul 10, 2007 3:01 pm

My 2 cents is that temperature only alters the balance of sours and bitters, while pressure adjusts the overall intensity of the shot. For added sweetness, a more ristretto shot will usually work. Dosing a few grams less may also help.
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