3 ms·
"As we demonstrated in Figure 3, our model informs us that a reduction in dry coffee mass results in an increased EYmax (shown schematically in blue in Figure 6
by nullbyte808 4y ago
"As we demonstrated in Figure 3, our model informs us that a reduction in dry coffee mass results in an increased EYmax (shown schematically in blue in Figure 6). Thus, a barista is able to achieve highly reproducible espresso with the same EY as the 20 g espresso by reducing the coffee mass to 15 g and counter-intuitively grinding much coarser (as shown in red, Figure 6B). This modification may result in very fast shots (<15 s), a reduction in espresso concentration, and a different flavor profile."
- lostlogin 4y agoIt really doesn’t sound like an appealing shot. It sounds watery and weak.
- esperent 4y agoThe claim in the paper is that extraction efficiency goes up so it should roughly as strong as a normal espresso but using less coffee. I haven't tried it yet myself so no idea if that's true or not. However my expectation is that it's probably fine, just with a bit less complexity of flavor and no crema. We can argue about whether crema is a good thing or not but I can say for sure that if you serve espresso without crema in a cafe, you'll get complaints, no matter how good it tastes. Appearance matters.
- lostlogin 4y agoThat’s a good observation. I’d be unhappy if there was no crema if I was paying and while I wouldn’t complain, I’d remake any shot that didn’t contain it if making my own. But as you say, it may be a visual thing. A shot made from robusta looks amazing. The taste is often (but not always) harsh at best.