Looking for an espresso taste diagram for dummies

Beginner and pro baristas share tips and tricks for making espresso.
Chattachef
Posts: 1
Joined: 9 years ago

#1: Post by Chattachef »

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

mr_pedro
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Joined: 12 years ago

#2: Post by mr_pedro »


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bean2friends
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Joined: 14 years ago

#3: Post by bean2friends »


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DigiCoffee
Posts: 5
Joined: 12 years ago

#4: Post by DigiCoffee »

Here is another one: Effect of dose and grind: a graphical representation

Daniel

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yakster
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#5: Post by yakster »

There's this one too:



from Espresso 101: Flavor adjustment diagram
-Chris

LMWDP # 272

neutro
Posts: 426
Joined: 10 years ago

#6: Post by neutro »

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?

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Spitz.me
Posts: 1960
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#7: Post by Spitz.me »

Espresso 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.
Better Extraction, Better Espresso - Espresso Guide
LMWDP #670