Advanced Procedures for Testing Espresso
We've just gotten our new crop in from the farm, and I was talking with Johnny (our roaster) about espresso blend development. I'm curious what different methodologies people use in testing new espresso blends.
In the past I've only adjusted grind for each dose level to see what it tastes like at different extraction times (i.e. 18g @ 20sec, 18g @ 25 sec., 18g @ 30 sec., 20g @ 20sec, etc.) So actually I'm controlling two variables: grind and dose.
I know there are other variables involved in espresso (I'm not looking for a lesson on extraction), but for every variable that you adjust it increases your sample pool size exponentially. What variables do you find valuable to adjust (and perhaps in what order to you try them)?
One big one that I know I'm missing is temperature, any tips on where to work that one in would be appreciated.
In the past I've only adjusted grind for each dose level to see what it tastes like at different extraction times (i.e. 18g @ 20sec, 18g @ 25 sec., 18g @ 30 sec., 20g @ 20sec, etc.) So actually I'm controlling two variables: grind and dose.
I know there are other variables involved in espresso (I'm not looking for a lesson on extraction), but for every variable that you adjust it increases your sample pool size exponentially. What variables do you find valuable to adjust (and perhaps in what order to you try them)?
One big one that I know I'm missing is temperature, any tips on where to work that one in would be appreciated.
Replies to This Discussion
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Permalink Reply by Sarah Dooley on
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Heath, I am interested to read more about this. In the past I have never been able to control the temperature as much as I have had more reward by testing the temperature of the espresso at the feet of the portafilter and noting it. After about a twenty or thirty tries I learned how temperature played a part in some of the negative flavor attributes and in finding sweetness as well. It was a digital thermometer, and I realize there are probably better methods but this one did not disrupt the extraction variables by not being in the basket with the coffees.
I don't know if my comments were helpful but it was a simple solution to getting an idea of temperature fluctuation through the extraction and with changing extraction times and dosing.
Sarah
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