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  • Single Origin Roasts

    Hi to all
    Im new to this site and look forward to your knowledge and expertise.
    I have recently acquired Costa Rica medium roasted beans and would like to know what is the ideal extraction/pour times.
    I would also like to know why it would be a different extraction times in comparison to blended roast
    I know that for dark roasted blends it is 25 to 30 seconds.

    Cheers
    Darryll

  • #2
    Oh my! anyone out there with enough free time on their hands... and patience... to tackle this one? I might have given it a go but on my way out the door.

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    • #3
      Welcome Darryll. It'll be pretty hard for anyone to diagnose a potential non-problem remotely. Give it a red hot go and stop the extraction when the stream starts to go blonde. Assuming that is somewhere between 25-40 seconds, taste it.

      I'd advise against even starting to try making generalisations across particular SOs and blends in terms of extraction times. Generally darker roast = coarser grind, but this doesn't have to affect extraction time.

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      • #4
        Originally posted by Vinitasse View Post
        Oh my! anyone out there with enough free time on their hands... and patience... to tackle this one? I might have given it a go but on my way out the door.
        The guys is just asking a question.
        Way to go with the sarcasm and great way to encourage someone new to never come back..

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        • #5
          Hi darryll,

          Vinitasse's reply tried to indicate that the possible response is enormous. I don't think it was intended as sarcastic, it was trying to indicate there are so many things which affect extraction time that comparing it between coffees is impossibly difficult.

          Barry nailed the answer. The only practical technique to focus on is to follow what was said regarding blonding of the stream and then taste the result.

          I'd add that it's crucial to consistently dose and tamp which leaves grind adjustment as the main tool to make adjustments. If no amount of grind adjustment gives acceptable taste from fresh, quality beans (unlikely but possible), then look at a change to extraction temp OR dose, but only one of these things at a time. Then repeat the grind adjustment spectrum again. Nirvana is there somewhere. That's the art, skill, challenge, frustration, reward and fun of it.

          I hope you get the impression that your question is a veritable can-of-worms to answer. Not that it's a bad thing though, it's something that a goodly portion of this entire site revolves around. If you have no luck, read this forum widely and practice, practice, practice. Above all though, keep it fun and enjoy the coffee.
          Last edited by saroadie; 9 April 2015, 08:58 AM.

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          • #6
            Originally posted by saroadie View Post
            ...Vinitasse's reply tried to indicate that the possible response is enormous. I don't think it was intended as sarcastic...
            Plus 1 to that.

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            • #7
              Hi Guys
              I did not take it personal thank you.
              But I do appreciate your responses to my question.
              By the sounds of it the extraction will need to be longer to get the full body of the beans.
              It gives me something to work to.

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              • #8
                I aim for the same 30 secs for everything. Extraction is controlled by the grind. But its the taste that counts, not how long it takes. Just be prepared to adjust if its not perfect.

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                • #9
                  Originally posted by darryll View Post
                  By the sounds of it the extraction will need to be longer to get the full body of the beans.
                  It gives me something to work to.
                  Hi Daryll
                  Personally I tend to find that lighter roasts can be 'squeezed' a little longer and tighter to get the best results (I've had some 1 minute plus doppio pours that have been sensational ) but as mentioned above - taste and see! Then adjust as required…
                  Cheers Matt

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