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.
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.
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