When pouring a shot, how do you determine the Blonding point. Seems arbitrary to me.
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You could argue that it's arbitrary, but what it definitely is is both subjective and inconsistent. If you have no other way to monitor your shot it can sometimes be worth checking, but it's generally been discounted these days as having any real value. You're better off using time and volume as the parameters you measure if you can't weigh your yield then using your taste buds to direct you one way or another. When most espresso roasts were somewhat similar 15-20 years ago there's a possibility it may have been more consistent but the move to lighter roasts has made the old blond Ing point obsolete.Originally posted by Rami View PostWhen pouring a shot, how do you determine the Blonding point. Seems arbitrary to me.
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Yep. Hence the question. Or I get nervous that I will miss it and cut the shot short
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I've had similar looking shots as far as blonding/zebra striping/whatever other visual imagery people use, but different tastes.
I generally now just go for volume out as my guide. Providing the shot went well (no squirts, etc) I usually get the shot taste I'm happy with!
If you do cut it short, you're probably only getting all the good stuff anyway!
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Just to add,
I've only been doing this for a few years and certainly not trying to sound like an expert!
i don't have the experience to accurately interpret the visual aspects of a shot. I go by weight of grounds, time and volume out. That way I can simply enjoy the visuals of a naked shot!
Ahh, life's simple pleasures!
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