Ok. Fed up with making coffee the same way, merely adjusting grind and changing the speed of an extraction that way according to the age or acidity in varying roast/bean profiles...
I want to start getting into changing the dose for certain coffee profiles,
how can I go about figuring it all out?
I regularly taste my espresso throughout the day aswell, notice that it changes throughout the day even though flow rate will look the same, shots will extract at the same time...
At the moment Im using a Mazzer Robur grinder, have set the hopper so that it doses 20g with 3 clicks... everything going smoothly there.
Using a PB80, so i can time all the shots - this blend is best at about 34secs for a full 60ml doppio.
What i want to know is what taste characteristics should i be looking out for regarding the coffees age and acidity, and ways to adjust the dose to get the best TASTING extraction, not necessarily always the same LOOKING extraction....
ideas on this one much appreciated guys, havnt been able to find a post about this as of yet.
I want to start getting into changing the dose for certain coffee profiles,
how can I go about figuring it all out?
I regularly taste my espresso throughout the day aswell, notice that it changes throughout the day even though flow rate will look the same, shots will extract at the same time...
At the moment Im using a Mazzer Robur grinder, have set the hopper so that it doses 20g with 3 clicks... everything going smoothly there.
Using a PB80, so i can time all the shots - this blend is best at about 34secs for a full 60ml doppio.
What i want to know is what taste characteristics should i be looking out for regarding the coffees age and acidity, and ways to adjust the dose to get the best TASTING extraction, not necessarily always the same LOOKING extraction....
ideas on this one much appreciated guys, havnt been able to find a post about this as of yet.
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