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espresso that behaves -- a call for theories
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fringe_dweller
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Joined: 17 Nov 2005
Posts: 25
Location: Sydney, Australia
Expertise: Just starting

Posted Thu Jan 12, 2006, 3:37pm
Subject: Re: espresso that behaves -- a call for theories
 

Ben,

Are you asking what do we think contributes to the ease of puck preparation as opposed to what contributes to a good cup? Not that I actually have any idea, just trying to clarify :)
In essence - what separates a coffee that requires many grind adjustments to get a good grind, large amounts of mucking around for a good distribution, and a distinct effort to tamp correctly from a coffee that seems to do all the work for you?

Grant
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e61brewski
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e61brewski
Joined: 7 Dec 2004
Posts: 131
Location: greenville, sc
Expertise: I live coffee

Espresso: isomac tea, riviera lever
Grinder: mazzer major, isomac gran...
Vac Pot: dirt devil lx
Drip: wouldn't dare
Roaster: i-roast
Posted Sat Jan 14, 2006, 12:08am
Subject: Re: espresso that behaves -- a call for theories
 

Are you asking what do we think contributes to the ease of puck preparation as opposed to what contributes to a good cup?

sort of, yes. maybe it's just me, but the presence of those countless tiny tactile signals in the shot-building process do tend to vary significantly from coffee to coffee.

my final attempt to explain what my fingers seem to sense -- and a mere slice of theory as to what might contribute to "workable" coffees -- is now posted here. basically, i suspect that roast rofile is responsible -- though by no means the only factor. i'm guessing longer profiles produce drier beans that result in a silky/sandy pile of grounds that noticeably handle better. shorter profiles tend to produce moister bean interiors and thus springier/wetter grounds in the shot build. neither is necessarily superior in any way when it comes to quality in the cup. depends on your aims. any roasters wanna tell me if i'm even in the right ballpark with these basic hunches?

i won't restate all the experimenting here. with dramatically varying roast profiles, though, i seem to be able to determine how well a coffee is going to handle in the shot-building process. specific, adjective-laden descriptions at the blog. this is a question of sensory experiences other than taste, and truthfully i'd rather spend time being attentive to the brewed results. it was just a passing question, which is why i figured throwing it out for theories was a better approach than intensely researching this alone (with barista skills or cup results, self-examination is always the best route). still, i've some some homework, as was suggested above, though it is by no means exhaustive. just a notion. thanks for putting up with the blather.

 
the blog: http://ben.szobody.com
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