Brew time that is.
I just brewed a triple ristretto at 55 seconds and it tastes really good. Not one of my best but a LOT better than the over extracted mess i was expecting. Its actually the best shot ive made from this particular blend (local roasters own blend). Has anyone else had success from over extracting certain coffees?
My theory behind this is that the blend or the roast has a few imperfections that are covered up by over extracting. Because its "crazy" to have a good tasting shot outside of the accepted time frame, right? ;D
I just brewed a triple ristretto at 55 seconds and it tastes really good. Not one of my best but a LOT better than the over extracted mess i was expecting. Its actually the best shot ive made from this particular blend (local roasters own blend). Has anyone else had success from over extracting certain coffees?
My theory behind this is that the blend or the roast has a few imperfections that are covered up by over extracting. Because its "crazy" to have a good tasting shot outside of the accepted time frame, right? ;D
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