Whilst the title might be confusing, I've noticed that when preparing a shot using my home roasts, I need to dial it in consistently finer than a commercial roast.
I first noticed this when I bought the same beans, roasted and green, and my recipes were different: i.e. 8.7 grind setting on the commercially roasted, and 8.4 on my home roast
I was recently reading over my little recipe notes, and noticed that my home roasts are all ground finer than the commercial ones.
I was wondering if this is something that's common? Am I doing anything wrong/that can be improved in my roasts? Do I maybe just need to wait longer for resting period, because I'm very undisciplined there haha
I'm just curious if there's any science or logic behind it
I first noticed this when I bought the same beans, roasted and green, and my recipes were different: i.e. 8.7 grind setting on the commercially roasted, and 8.4 on my home roast
I was recently reading over my little recipe notes, and noticed that my home roasts are all ground finer than the commercial ones.
I was wondering if this is something that's common? Am I doing anything wrong/that can be improved in my roasts? Do I maybe just need to wait longer for resting period, because I'm very undisciplined there haha
I'm just curious if there's any science or logic behind it


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