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.......
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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