ACM 2.05 – 19% and Below: When to go Low

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19% and Below: When to go Low

James Hoffmann, 2007 World Barista Champion, coined the term the double hump [of coffee extraction] in a blog post from 2010 with some help from Scott Rao and Andy Schecter. In short, they observed there can be a slight improvement in the flavour of under-extracted coffee around 15-16% extraction yield. This extraction yield was optimised for surface extraction rather than surface and internal grinds extraction. With a less effective grinder, a barista will tend to find the symptoms of over-extraction in an under-extracted brew.

Back to: Advanced Coffee Making > Extraction

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