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.
