i suppose we should start with espresso, then, right? thanks chris for posting the espresso italiano standards, which i suppose is a good definition with which to begin. here's what they say:
Necessary portion of ground coffee 7 g ± 0,5
• Exit temperature of water from the unit 88°C ± 2°C
• Temperature of the drink in the cup 67°C ± 3°C
• Entry water pressure 9 bar ± 1
• Percolation time 25 seconds ± 2,5 seconds
• Viscosity at 45°C > 1,5 mPa s
• Total fat > 2 mg/ml
• Caffeine < 100 mg/cup
• Millilitres in the cup (including foam) 25 ml ± 2,5
i would propose a couple modifications to this standard. first, dosage for single should be a range of 7g-11g (so 14-22g for a double, depending on the bean). second, exit temperature of water from the group head should be 88°C-94°C. third, i propose a percolation time range of 20-30 seconds, and fourth, a final volume of 25-35ml including crema. it seems like the italians aren't allowing enough variation in variables for different coffees. perhaps that's because of the way a traditional italian espresso might be blended, i'm not sure. variables like viscosity or fat i don't know much about, so anyone with expertise in that area, speak up.
anyways, let's hammer out the espresso and get some generally agreed upon guidelines before we turn to anything more complicated. cool?
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