Looking for an espresso taste diagram for dummies
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- Joined: 9 years ago
Had a super-auto machine that lasted for 13 years! A Starbucks floor model. 13000 shots later it died and now I want to find the real taste of the bean.
Is there any diagram that shows the the variables with-in the taste spectrum?
Regarding to how fine is the grind, coffee volume per shot, brew temp, brew time.
I am looking for shot that I can break down the flavors. I have a local vendor's espresso and some
fresh Hair Benders, but I can't find a happy medium that brings out all the flavors.
I have a Expobar IV and a Baratza Vario. Settings, weights and time would be great.
thanks first time post to HB
Is there any diagram that shows the the variables with-in the taste spectrum?
Regarding to how fine is the grind, coffee volume per shot, brew temp, brew time.
I am looking for shot that I can break down the flavors. I have a local vendor's espresso and some
fresh Hair Benders, but I can't find a happy medium that brings out all the flavors.
I have a Expobar IV and a Baratza Vario. Settings, weights and time would be great.
thanks first time post to HB
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Have you read the sticky: Espresso 101: How to Adjust Dose and Grind Setting by Taste
- bean2friends
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- DigiCoffee
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Daniel
- yakster
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-Chris
LMWDP # 272
LMWDP # 272
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These diagrams are superb. Although it would be nice to somehow include other variables such as temperature and coffee roast level. For example, what can I expect going from a dark roast to a lighter roast and what adjustment should I make on a PID-equipped machine?
Or perhaps we should play with dose and grind first and foremost?
Or perhaps we should play with dose and grind first and foremost?
- Spitz.me
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Better Extraction, Better Espresso - Espresso GuideEspresso Guide - Better Extractions wrote:Proper espresso extraction occurs at 90°C to 96°C (195°F to 205°F). Lower temperatures accentuate acidic origin flavors, while higher temperatures accentuate bitter roast flavors.
LMWDP #670