Post By simonsk8r
Post By 338
Scott Rao: on extraction measurement
Finally got around to watching this vid, very interesting. He talked a fair bit about refractometers etc, but there were some other really interesting tidbits that jumped out at me:
-For espresso, the finer the grind the better. (Can't remember the reason)
Inversely, for filter brews, the coarser the grind the better (less fines to overextract).
-Contact time (water) for filter brews should be 6-6.5mins! Grind coarser to achieve this. Less bitterness and astringency due to less fines.
-Don't do any prewetting/bloom for full immersion brews, doesn’t make any sense to! Dump all water in at same time. (Some methods still may work better for you in terms of adding water in stages)
-Coffee bed in pourover should ALWAYS be flat at the end. Even extraction.
-Agitation is GOOD for manual brewing, you want all the grounds to get wet right away at the same time.
Thanks for the summary
What I'm wondering is... what one could make of it being better for espresso to have a finer grind (or as fine a grind as possible). Would it then be better to have a lower dose in the basket so as to use a finer grind?
I'm sure there's a cost vs benefit here and obviously a point where you get opposite results from having too low a dose...