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The balance of grind, bean and extraction time.

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  • The balance of grind, bean and extraction time.

    I tried searching the topic but I couldn’t find a conclusive answer.

    Sorry for the incoherent rambling flow of this piece.

    I’ve started working at a busy cafe has me quiet observant of the practices of the resident barista.

    An attentive barista keeps the pour time within a small tolerance because its probably the best practical way a barista has to keep his/her shots consistent.

    Often throughout the course of the day, the pour will often run faster (I’ve never known it to run slower). In this instance the barista will usually adjust the grind accordingly, in order to align the extraction ‘characteristics’ consistent throughout the day.

    What is so surprising was how radically the pour time could change in a matter of only hours. Finding the balance between the grind, extraction and dosage I am finding quite fascinating.

    All other factors kept consistent what structural changes coffee undergoes cause the change in pour time?

    Added to those thoughts, how does the grinder factor in the change in pour time?

    Thank you in advance.

  • #2
    Re: The balance of grind, bean and extraction time.

    Originally posted by 746468070 link=1235999131/0#0 date=1235999131
    I tried searching the topic but I couldn’t find a conclusive answer.

    Sorry for the incoherent rambling flow of this piece.

    I’ve started working at a busy cafe has me quiet observant of the practices of the resident barista.

    An attentive barista keeps the pour time within a small tolerance because its probably the best practical way a barista has to keep his/her shots consistent.

    Often throughout the course of the day, the pour will often run faster (I’ve never known it to run slower). In this instance the barista will usually adjust the grind accordingly, in order to align the extraction ‘characteristics’ consistent throughout the day.

    What is so surprising was how radically the pour time could change in a matter of only hours. Finding the balance between the grind, extraction and dosage I am finding quite fascinating.

    All other factors kept consistent what structural changes coffee undergoes cause the change in pour time?

    Added to those thoughts, how does the grinder factor in the change in pour time?

    Thank you in advance.
    In a nut shell there are any number of topics here on CS as to any one of the variables... However, a reasonable blurb, that may answer all of your points can be found here. http://home.surewest.net/frcn/Coffee/HowToEspresso.html

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    • #3
      Re: The balance of grind, bean and extraction time.

      My 2 c, the coffee tends to run quicker due the temp rising as the day goes on, if you continued to make coffee into the night you would find that you would need to make the grind more coarse. I am mobile and so the environment can change quite quickly sometimes you are pulling great shots and then it all goes to pot and all that has happened is that the sun goes behind a cloud. I dont worry too much as to why the grinder needs to be change just that it does and then you get on with pulling shots.

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