I don't want this to sound like a stupid question as I'm not an expert. I've been reading more about dialling in espresso and been thinking about dose, yield and time. Does anyone have an opinion in terms of how important each parameter is and then whether the importance changes once you add milk or more water (long black)?
My instinct says that dose and time are more important with milk based drinks compared to yield but I'd like to hear from the experts.
The below talks about all three parameters. This article only talks about espresso "concentration" rather than which is more important for 60ml of liquid than the 170-230ml in a milk based coffee.
https://perfectdailygrind.com/2020/0...g-in-espresso/
Why do I ask? Yield depends on sticking a scale under your cup while extracting each time where as measuring the correct dose can be done in batch and the time can largely be dialled in once per new bag of beans. So it's about being lazy/not wanting to go to the nth degree if it's not going to make a world of difference.
My instinct says that dose and time are more important with milk based drinks compared to yield but I'd like to hear from the experts.
The below talks about all three parameters. This article only talks about espresso "concentration" rather than which is more important for 60ml of liquid than the 170-230ml in a milk based coffee.
https://perfectdailygrind.com/2020/0...g-in-espresso/
Why do I ask? Yield depends on sticking a scale under your cup while extracting each time where as measuring the correct dose can be done in batch and the time can largely be dialled in once per new bag of beans. So it's about being lazy/not wanting to go to the nth degree if it's not going to make a world of difference.

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