Dear All,
My first question in "Equipment & Tech" so please be gentle with me. If it is in the wrong section let me know.
We are a newly opened in Birmingham, England and try to be consistent with our extraction by adjusting the grind or the timer (we have a Anfim Super Caimano Barista Model). I know that if there an increase in humidity then we need to make the grind coarser. Generally, we only need to make minor modifications, since we use the same roaster, same blend and use the beans within 2-3 weeks of roasting.
Now recently the weather in England has been up and down, hot, dry , humid, damp , cool. So we have had, both doors open, one door open, both doors closed, machine left on over night, machine turned off overnight.
We normally log our grind setting, dry weight, extraction time to get 28g liquid. To allow us to make minor adjustments when needed (i.e after quiet period, new bag opened etc). But over a 2 day period I noticed over 15 shots logged (and thrown away) because different baristas (including myself) were not happy. Thats over a quarter of a kilo.
One the one point, its good that we are looking at our extraction. But as a business owner that is not acceptable.
Can somebody give me a general guideline on how my extraction would change in the circumstances described above (doors, weather, machine etc), so the the baristas can make bigger adjustments straightway, as opposed to making lots of mini test adjustments, only to make more mini test adjustments.
I hope the question makes sense.
As usual , thanks in advance.
Regards
Dav
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