Hi, I was just wondering if anyone has come across something similiar to me. In the cafe we use a high dose, 20g at a brew ratio of 66% to produce very concentrated but quite harsh tasting shots. The shots do however taste great as 12oz capps and americanos, even though as a straight shot, they're not too good.
With the same coffee we can produce lovely tasting straight shots at a much lower 14g dose, but these nice shots get completely lost when turned in the 12oz big capp or americano.
Someone very smart told me that the 20g dose may taste well as capp/amer because of the large amount of coffee solids that gets extracted from the high dose which stand up to the large amount of milk or water well.
They taste nasty as a espresso because the 20g shot is actually an under extracted shot, due to a coarser grind being used, compared to the perfectly extracted 14g dose. (Both methods are done in the same size baskets using the same 66% brew ratio)
I just wondering has anyone else found the same thing, and is the answer to get all drinks tasting well, to have 2 separate grinders, one running for espressos and the other dedicated for capps/amer set to different doses and grind. Or what approach would they take to get the 20g dose taste great as espresso as well?
Any suggestions or thoughts? I have many ideas on it but love to hear what ppl think.
Thanks
P
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