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 — the equal spreading out of substance.