ACM 3.05 – Down-Dosing & Up-Yielding and the TDS Tasting Protocol

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Down-Dosing & Up-Yielding

There has been a growing tendency in specialty espresso making over the last ten years to brew with less coffee (down-dosing) and more water (up-yielding) — though the beginnings of specialty coffee certainly saw a decidedly opposite trend. This move is likely due to increased roasting skill and green bean quality.

As farmers improve coffee harvests, the desirable soluble content of each bean has increased. In a similar way, coffee roasters have improved in developing their coffee roasts, due to the widespread use of data logging software, more cupping, and shared roasting knowledge. As coffee accessories have been modified and improved, so too has the barista’s ability to reach higher extractions. Higher extractions suit better, well-roasted coffee, leading to less use of coffee to achieve a target TDS.

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