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.

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.

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?

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.

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 https://strivefortone.com/2020/09/19/lo ... -espresso/

The published paper is available at https://www.cell.com/matter/pdfExtended ... 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?

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.