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VST Basket Review: 22 gram baskets.
Over the past week I have been conducting testing on the 22 gram VST baskets in conjunction with various staff in our espresso bars, Sales and Roasters.
The following findings: The VST baskets differ from standard baskets in several ways. They are made of a higher percentage grade stainless steel. This results in a hardier basket, with estimated higher longevity. The weight of the baskets themselves are on average 5 grams heavier than the standard baskets, and hold approx 3 grams less coffee than standard baskets (dependant on consistency/variances of grind size and dosing volume).
The VST baskets have a standardised and consistent numbers of holes per basket, and each hole is measured to be exactly (approx on average 95%) the same size. This is the first time such precision has been made a priority in the manufacture of baskets, and is creates some major advantages in the VST baskets compared to the standard baskets. The holes in the standard baskets are not consistent in size; there is a fairly large differential here. This inconsistency in size can contribute to over extraction within some areas of the packed coffee, as the espresso pushes easily and at times too quickly through the larger holes. This issue can also contribute the development of channelling during extraction. In the areas of the basket holding smaller holes, under extraction of the packed coffee can occur, as the smaller holes often block up with coffee ground fines.
During testing with the VST baskets using naked group handles, this was demonstrated. The overall development, saturation and pull through of the espresso from the base of the VST baskets were substantially more even and consistent than that of the standard baskets. This even development helps to contribute to increased overall flavour development. One of the other advantages of uniform hole size is that it reduces the amount of sediment (gritty ground fines) entering the cup. In a standard basket, larger holes allow fines to be pushed into the cup, contributing to grittiness in texture. This was even prevalent in close inspection of the espresso extraction, as there were visually less grounds being seen to be pushed through, and there was a higher reflective aspect of the VST extraction. This results in a cleaner extraction quality, and contributes to the development or balancing out of the higher, brighter notes in the espresso.
The flip side to this is that it reduces the perception of the body of the espresso, as the accustomed addition of ground fines in the espresso produced by standard baskets, produces a heavier textural experience. With this change in body perception in the espresso, comes a reduced body perception when milk is added. In a comparison standard vs VST milk based coffee, the standard basket produced a more full bodied, heavier development in the milk based drinks. This in turn, alters the profile of our current blends in the cup. The VST basket produces a cleaner but lighter bodied milk based drink. This then raises the question….which is better?
My personal opinion is that I have a preference for the use of VST baskets for all black coffees. Ristretto, Espresso and Long Black (I didn’t test the Americano…..). The use of the VST baskets in the production of these drinks develops cleaner, brighter profiles. For milk based drinks, I prefer the standards, as this maintains the big, bold punchy flavours and body. This was also the common theme of opinions for the majority of those that participated in the testing of the VST and standard baskets.
Over the past week I have been conducting testing on the 22 gram VST baskets in conjunction with various staff in our espresso bars, Sales and Roasters.
The following findings: The VST baskets differ from standard baskets in several ways. They are made of a higher percentage grade stainless steel. This results in a hardier basket, with estimated higher longevity. The weight of the baskets themselves are on average 5 grams heavier than the standard baskets, and hold approx 3 grams less coffee than standard baskets (dependant on consistency/variances of grind size and dosing volume).
The VST baskets have a standardised and consistent numbers of holes per basket, and each hole is measured to be exactly (approx on average 95%) the same size. This is the first time such precision has been made a priority in the manufacture of baskets, and is creates some major advantages in the VST baskets compared to the standard baskets. The holes in the standard baskets are not consistent in size; there is a fairly large differential here. This inconsistency in size can contribute to over extraction within some areas of the packed coffee, as the espresso pushes easily and at times too quickly through the larger holes. This issue can also contribute the development of channelling during extraction. In the areas of the basket holding smaller holes, under extraction of the packed coffee can occur, as the smaller holes often block up with coffee ground fines.
During testing with the VST baskets using naked group handles, this was demonstrated. The overall development, saturation and pull through of the espresso from the base of the VST baskets were substantially more even and consistent than that of the standard baskets. This even development helps to contribute to increased overall flavour development. One of the other advantages of uniform hole size is that it reduces the amount of sediment (gritty ground fines) entering the cup. In a standard basket, larger holes allow fines to be pushed into the cup, contributing to grittiness in texture. This was even prevalent in close inspection of the espresso extraction, as there were visually less grounds being seen to be pushed through, and there was a higher reflective aspect of the VST extraction. This results in a cleaner extraction quality, and contributes to the development or balancing out of the higher, brighter notes in the espresso.
The flip side to this is that it reduces the perception of the body of the espresso, as the accustomed addition of ground fines in the espresso produced by standard baskets, produces a heavier textural experience. With this change in body perception in the espresso, comes a reduced body perception when milk is added. In a comparison standard vs VST milk based coffee, the standard basket produced a more full bodied, heavier development in the milk based drinks. This in turn, alters the profile of our current blends in the cup. The VST basket produces a cleaner but lighter bodied milk based drink. This then raises the question….which is better?
My personal opinion is that I have a preference for the use of VST baskets for all black coffees. Ristretto, Espresso and Long Black (I didn’t test the Americano…..). The use of the VST baskets in the production of these drinks develops cleaner, brighter profiles. For milk based drinks, I prefer the standards, as this maintains the big, bold punchy flavours and body. This was also the common theme of opinions for the majority of those that participated in the testing of the VST and standard baskets.
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