Hi all,
I have read that as your coffee beans age you should increase the dose a bit to compensate. A few questions about this:
1) Is this correct ?!
2) How can I tell when I should start increasing the dose? Should I go by taste? Do slightly older beans will produce slightly under-extracted espresso when using a grind/dose/tamp that produced great espresso a week or two earlier? Is there some other variation in taste I should be watching for.
3) How old is old? I try to use my beans within 3 or 4 weeks of roasting, so does this rule of thumb apply in the 4th week or the 3rd week? Or not till much later?
4) How much increase of dose is usually needed? If I usually use 14 grams for 60mL, should I increase to 16 grams or is that too big/small a step?
I expect a lot of this will depend on the particular home setup and particular beans however I would be interested to hear what others do.
For context, I am using a Gaggia Classic and a Eureka Mignon grinder.
thanks in advance!
I have read that as your coffee beans age you should increase the dose a bit to compensate. A few questions about this:
1) Is this correct ?!
2) How can I tell when I should start increasing the dose? Should I go by taste? Do slightly older beans will produce slightly under-extracted espresso when using a grind/dose/tamp that produced great espresso a week or two earlier? Is there some other variation in taste I should be watching for.
3) How old is old? I try to use my beans within 3 or 4 weeks of roasting, so does this rule of thumb apply in the 4th week or the 3rd week? Or not till much later?
4) How much increase of dose is usually needed? If I usually use 14 grams for 60mL, should I increase to 16 grams or is that too big/small a step?
I expect a lot of this will depend on the particular home setup and particular beans however I would be interested to hear what others do.
For context, I am using a Gaggia Classic and a Eureka Mignon grinder.
thanks in advance!

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