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ACM 4.13 – Recap and Glossary

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Recap

  • There are benefits in the perceived consistency of coffee drinks to maintain a consistent TDS in the cup.

    • This necessitates learning how to navigate horizontally across the brew control chart rather than traversing along a single brew ratio.

    • To increase extraction and maintain TDS we reduce the dose of coffee or increase the beverage weight.

    • To decrease extraction we try to avoid using higher coffee doses because this affects costing.

    • Best practice here suggests reducing beverage weight and increasing grind size can be more effective in reducing extraction yields.

  • Increased temperature increases the rate of chemical reactions and thereby increases the rate of extraction.

  • We explored the tradition ranges for long and short espressos.

  • Espresso is a limited technology in terms of how high extractions can reach.

    • This is because it has a traditionally high TDS and uses very little (water) solvent in order to achieve this.

    • A reason why extraction hits an upper limit could be because of ineffective voids.

  • Erosion is a major contributing factor to espresso extraction.

  • Shop grinders redeployed for espresso making are effective in reducing coffee waste and allowing an increased cafe menu offering.

  • Capsule and pod technology limits the parameters under our control but the use of superior roller mills holds hidden advantages to this technology.

New Words

  • Caffè Crema: a longer espresso-based beverage native to Switzerland. It is usually brewed between and 12 and a 16% EBF.

  • Channelling: a critical unevenness during extraction, where a large amount of brew water travels through one localised areas.

  • Diffusion: the movement of molecules from a region of high concentration to an area of low concentration —

Back to: Advanced Coffee Making > Espresso

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