Equipment: La Marzocco Strada, Elektra Microcasa a Leva, Compak K10 WBC
Location: Cary, NC
Interests: Happy family, exceptional espresso, fast cars.
Postby HB » Thu Jan 03, 2008 10:15 pm
The Home Barista's Guide to Espresso advocates ending the extraction by color, meaning blonding of the stream of espresso. But does everyone agree what "blond" means? To test, I created a video of an ordinary espresso extraction with markers A.. B.. C.. through H.
When would you cut off this espresso extraction?
Spoiler warning: Vote before reading further.......
Spoiler warning: Vote before reading further.....
Spoiler warning: Vote before reading further...
Spoiler warning: Vote before reading further.
Joined: Fri May 12, 2006 3:41 pm
Real Name: Jeff Sawdy
Equipment: Rancilio, Cimbali, SanRemo, Gaggia/LaPavoni, Mazzer and a few more...
Location: Black Mtn, NC
Postby jesawdy » Thu Jan 03, 2008 10:57 pm
Hmmm. 6 votes and 6 different answers right now.... goes to show you that it's different strokes for different folks. I voted G, but F looked like it was about there.
Joined: Tue Mar 20, 2007 12:50 pm
Real Name: Jeff
Equipment: La Cimbali Junior D/1, Junior grinder, Rio Normale, Gaggia Evolution, Hottop, 1960s Europiccola
Postby Spresso_Bean » Thu Jan 03, 2008 11:00 pm
I voted F because it looked like the blonding started to show in a few areas at that point, but it still looked pretty decent even at H. I've had worse and still drank it.
Joined: Thu Jan 19, 2006 11:43 pm
Real Name: Jason Haeger
Location: Dallas, TX
Interests: All things coffee.
Postby Jasonian » Fri Jan 04, 2008 1:53 am
Better lighting probably would have helped.
Owner - AJ Coffee Company HB Rocks!
Joined: Thu Dec 21, 2006 11:18 am
Real Name: Marco Wellinger
Equipment: GS3 MP, Compak K10
Location: Baden, Switzerland
Postby welone » Fri Jan 04, 2008 7:24 am
I voted for F although it was hard to decide.
my 2 cents are that the beans as well as the type of grinder strongly influence the sharpness of the blonding point. When I changed from the MDF to the K-10 the blonding point became much more fuzzy. When using 'older' beans (already a week out of roast) the blonding point seems to become more distinct. Also when using a lower dose the blonding point is easier to detect than with a high dose.
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