How To Make The Best Coffee, According To Science [VIDEO] - Page 2

Want to talk espresso but not sure which forum? If so, this is the right one.
User avatar

#11: Post by Chert »

I propose to devote a thread to this way of making coffee.

I need a coffee that would appeal to those who like coffee extracted according to this scientifically studied best extraction. I can't be confident my own light or medium roasts would do. I've tried it some but to dive deep home-barista style and learn with others would be fun.

Maybe someone with more knowledge than me will step up before my sept roasted bag of Manhattan Nestor Lasso goes stale.
LMWDP #198
aromas remain enticing, and I intrigued, ah coffee!


#12: Post by mathof »

another_jim wrote:
My impression is that the current generation of ligjt roasts have very narrowly focussed flvors (i.e., they occupy a very narrow slice of the flavor wheel). Grinding coarse spreads these flavors out, and gives the shot more depth. Older drum roasts have a wider flavor focus, and grinding fine relaxes their extremes.
If this observation proves to be true of a wide range of coffees, it will become desirable to know the type of machine used by each commercial roaster from whom we buy beans. One more thing to put on the website and bags.

Supporter ♡

#13: Post by Pressino »

coyote-1 wrote:A slight but related aside: some (such as Lance Hedrick) insist that espresso must be stirred. Because what emerges from the portafilter in the first second is different than what comes out in the final second. This is in-line, for example, with folks who insist an entire salad should be dressed then tossed, and that a wine should be decanted in order to ensure uniformity throughout the consumption process.

I disagree with the concept.
I'm with you on that. Why, for example, would anyone prefer to eat a cheeseburger or slice of strawberry shortcake after grinding it in a blender?


#14: Post by rmongiovi »

As a kid I loved eating hot fudge brownies by mushing it all up together. The brownie particles distributed through the softened ice cream with the hot fudge mixed in was much tastier than just eating them unmixed (at least to me).

I doubt there's a fundamental rule to be discovered here. Do as thou wilt shall be the whole of the law.

User avatar

#15: Post by Chert »

Jeff wrote:The paper referred to on the various sweet spots for espresso and reducing variation by grinding coarser is covered in an actionable way at ... -espresso/

The published paper is available at ... 19)30410-2
I appreciate those links, although the math described in the paper is about as far over my head as the Webb space telescope.

This bit of shot blending was interesting. Have you explored that use of the "systematically improving espresso " exploration?

LMWDP #198
aromas remain enticing, and I intrigued, ah coffee!

User avatar
Team HB

#16: Post by Jeff »

I'm glad it got you thinking!

I haven't explored the idea of shot blending. I do regularly try both a more traditional shot and a less traditional shot with the same coffee, especially if it's a big bag.

Supporter ❤

#17: Post by Milligan »

Seemed like surface level info. Good one to steer new comers to. Could have skipped until the final 4 mins about puck flow dynamics but I feel like we've traveled that road a bit on the forums.

As with most macro organic areas there are so many variables that it is impossible to come up with definitive rules that work for all. Understanding the numerous processes can allow one to go in a certain direction or pick a decent starting point, but dialing in and tweaking by taste will always be necessary (at least until the AI tasty generator comes out.)


#18: Post by Quester »

Jeff wrote:I do regularly try both a more traditional shot and a less traditional shot with the same coffee, especially if it's a big bag.
With new beans, the first thing we do is pull three shots at three different ratios. I have six profiles on the DE1 built just for this purpose.

User avatar

#19: Post by Chert »

I don't have a 15 g basket. Can someone humor my laziness and tell me which one was used in the Hendon et al paper?

Or who offers 15 g straightwall baskets? Weber offers the 16 g unibasket, often 14 or 15 gram baskets are slanted.
LMWDP #198
aromas remain enticing, and I intrigued, ah coffee!


#20: Post by salvia »

Espresso was prepared using standard equipment at Frisky Goat Espresso. Twenty gram ridge-less baskets were fitted into the porta-filters of a San Remo Opera three group espresso machine. The Opera allows for precise control of shot time, water pressure (PW), and temperature. Coffee was ground on a Mahlkönig EK 43 grinder fitted with coffee burrs.