7/30/2023 0 Comments Hot shots espresso applicationBut you end up extracting more positive flavors from the beans, so the strength of the cup is not dramatically reduced. Instead of taking 25 seconds, it could run in 7 to 14 seconds. ![]() “If you use 15 grams instead of 20 grams of coffee and grind your beans coarser, you end up with a shot that runs really fast but tastes great. “The real impact of this paper is that the most reproducible thing you can do is use less coffee,” Hendon said in an announcement of the study, which was published online today in advance of an upcoming print version in the scientific journal Matter. While coffee professionals might be quick to dismiss the research as impractical academic wanderings, it should be noted that the lead author is University of Oregon chemist Christopher Hendon, whose previous scientific work on water composition and grind particle consistency, among other subjects, has been hugely influential in the industry. The recommendations of the study - which boil down to about 15 grams of coffee with shot times from seven to 15 seconds - run contrary to nearly all published standards related to espresso preparation and extraction, including the classic Italian espresso methods and more newfangled approaches from groups like the Specialty Coffee Association. The research - led by a 10-member international team performing mathematical modeling and pulling hundreds of espresso shots - suggests that the key to making consistently good espresso is using far less coffee at a coarser grind, with less water and a faster brew time than found in established methods. ![]() ![]() A study that dropped today suggests that coffee purveyors seeking to maximize good taste and consistency have generally been using way too much coffee.
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