Looking for the "rules of thumb" on espresso-making variables

#1: Post by **jmatt** » November 10th, 2006, 12:28 am

I know I saw some rules of thumb either here &/or on CG. But now I've lost them and I'm getting blurry-eyed searching.

Here's what I'm looking for:

If my flow is too fast, grind finer. If my flow is too slow, grind coarser

If my shot is too bitter.......
If my shot is too sour.......

etc.

I realize this is not an exact science, but I'm not sure how to start altering my variables.

I just made the best technically looking shot I've ever done, but it was pretty bitter. What would be the first thing I should try to alter?

Feel free to direct me to other threads, and/or books I should buy.

Thanks for the help.

P.S. - what ARE all the variables?

Grind fineness
Dose size/weight
tamp pressure
brew pressure
brew temp
brew time
brew volume

Anything else?

#2: Post by **luca** » November 10th, 2006, 12:32 am

Try Jim's Home Barista's Guide to Espresso.

#3: Post by HB » November 10th, 2006, 6:54 am

To elaborate on Luca's response, Jim's Diagnosis of Extraction Problems is especially helpful.

jmatt wrote:I just made the best technically looking shot I've ever done, but it was pretty bitter. What would be the first thing I should try to alter?

Assuming the pour looks reasonable, I would lower the temperature.

November 10th, 2006, 10:01 am

Exactly the help I was looking for. Thanks guys. I'd read the guide before, but couldn't remember where I found it. Thanks for the link.

(and I'll cool my next shot more and cut it off a little sooner)

#5: Post by **timo888** » November 19th, 2006, 12:45 pm

jmatt wrote:P.S. - what ARE all the variables?

Grind fineness
Dose size/weight
tamp pressure
brew pressure
brew temp
brew time
brew volume

Anything else?

As luca and HB recommended. But to this list also add preinfusion as another important variable to bear in mind (not to address the bitterness).