Why should I care about blonding? - Page 4

Beginner and pro baristas share tips and tricks for making espresso.
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Peppersass
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Joined: 15 years ago

#31: Post by Peppersass »

HB wrote:Thanks for posting the video. I wonder a blind side-by-side taster of all those paired espressos would have shown a systematic preference. Otherwise, what's the point?
Based on my experience measuring extraction yield with a VST refractometer, I think a blind side-by-side taster would have shown a preference for the shots that fell in the 18%-19% range, which was the case for most of the shots, even Jamie's.

Jamie pulled four shots outside the range. I think the shot at just over 20% might have tasted slightly bitter compared with the other shots, but it's not terribly far out of range and might actually have tasted better to some people. It really depends on the brew ratio -- i.e., the bitterness will be accentuated in more Ristretto shots. The shot just below the 18% level probably didn't taste all that different from the shots in the 18%-19% range. The shot at 17% and the shot at 16.5% (especially) would have tasted distinctly sour and probably quite unpleasant compared with the shots inside the range, especially if the brew ratio was Ristretto.

Seems to me that Jamie does a pretty good job eyeballing shots, but the volumetric approach produces more consistent results and avoids the occasional bad shot. There's certainly a question of which extraction yield within the 18%-20% range will taste best to most people, but once you figure that out the volumetric approach would seem to be the best route to consistency in a cafe setting.

I think this study provides further validation that, for the home barista, weighing shots is a much better way to consistently produce what you originally dialed in than trying to eyeball a blonding point.

zin1953
Posts: 2523
Joined: 18 years ago

#32: Post by zin1953 »

Coming late to the party (as I so often do), I think it's all dependent upon how "geeky" one is -- and yes, I know this is HB and not CG. If one is geeky enough about this obsession of ours to put your demitasse on a scale, tare it out, and pull your shot into the cup -- more power to ya, as they say. I'm not that into / dedicated / obsessed / geeked out about espresso to go that far, and I remain unconvinced I need to go that far to enjoy great espresso. That is to say, I'm very happy with the results I achieve by stopping the shot on blonding.

But, for me, what makes the most amount of sense is:
HB wrote:I doubt an artisanal baker ignores visual cues or skips "stick tests" when baking breads or cakes. National bread production is probably at the other extreme, automated to the point that nobody needs to even look at the product prior to shipment. I don't think our espresso production is at the point where we should ignore visual cues.
Even though I often follow recipes, I still taste and adjust; in baking, where recipes must be strictly adhered to, I still do use visual cues and "stick tests."

YMMV.
A morning without coffee is sleep. -- Anon.

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