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The joys of a long shot

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  • The joys of a long shot

    Over time I have progressively moved to updosing as much as possible, and pulling shorts short (~ 20mL from ~ 17 grams). Not really too sure why, but probably in response to chasing the extra slow pour from the naked PF.

    Anyway, picked up some El Salvador Guachoca from a local roaster here (Elixir, one of the best espresso places Ive been in Perth). The tasting notes were for chocolate and fruit; my favourite combination.

    In the cup on my BES820 it was very tasty and jam packed with chocolate, but not a lot else.

    Yesterday I stopped into Elixir for a coffee, and mentioned to the barista that I was interested to see how the shot at home compared to theirs. He asked me what it was like at home, and I said lots of chocolate, but not much fruit. On tasting theirs I also mentioned that there was some acidity that I wasnt getting also.

    Having found out I tend to pour ristrettos, he suggested going coarser on the grind and tamping harder, to chase that extra complexity.

    Ive poured two like that now, and Ive rediscovered that slight acidity and complexity Ive been missing for so long!

    Possibly two of the best shots Ive had from the machine.

    So, just a reminder to mix things up every now and then. You might surprise yourself!

  • #2
    Re: The joys of a long shot

    Hmmm....intriguing. Anyone explain the science behind this effect? Is it the harder tamp that drives the additional acidity in the cup?
    BOSW

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    • #3
      Re: The joys of a long shot

      Originally posted by 797F637D78677B7A140 link=1328417699/1#1 date=1328425225
      Hmmm....intriguing. Anyone explain the science behind this effect? Is it the harder tamp that drives the additional acidity in the cup?
      BOSW
      From what I understand, different flavours come from differing grind sizes and shapes, the most obvious difference observed between that of a conical or flat-burr grinder.

      Then you also get the expected flavour differences that come from a longer shot, with different flavours being extracted later in your traditional "30 seconds".

      Thats how I understand it anyway

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      • #4
        Re: The joys of a long shot

        Cheers. Might do some more experimenting.

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