This is the fourth installment of the series. Phillip returns for another lesson, this time on problem diagnosis by taste.
This video is longer than the preceding videos on Taste Appreciation
, Barista Mechanics
, and Grinders
. The extra time was due to some extended discussion and a "bonus feature" section prompted by questions Phillip posed after the initial ending.
For reference, below are the two articles I mentioned during the video:
Although I consider these must-read references, I specifically refer to the pages entitled Better extraction, better espresso
and Diagnosis of extraction problems
For sake of completeness, below is a snapshot of the display I prepared for this exercise:Walnuts, almonds, mushrooms, chocolate, blueberries, dried cranberries, grapes, apple, orange
In my morning rush, I neglected to include example spices like cinnamon, ginger, and rosemary on the display. Of course spices are an important descriptor; my only excuse for forgetting them is the early hour.