Exploring the Impact of Particles on Espresso Extraction

posted in: Espresso, Grinding, Tools | 15

FacebookTwitterRedditTumblrDiggGoogle+LinkedinPinterestStumbleUponInitially posted: 01 Jun 16 Abstract This study had two goals: 1) explore the impact of uniform particle size on espresso extraction; 2) explore the impact of particle stratification on espresso extraction. The dependent variables collected were shot time and TDS. … Continued

Looking at Burr Sharpness and TDS in Espresso

posted in: Grinding, Tools | 16

FacebookTwitterRedditTumblrDiggGoogle+LinkedinPinterestStumbleUponAbstract This experiment assessed differences in espresso total dissolved solids (TDS) as a factor of burr sharpness. Ten shots were pulled for each condition (sharp burrs, dull burrs) and TDS measured using an Atago PAL-COFFEE refractometer. Results revealed a significant … Continued

Espresso Grinding: The Impact of Burr Sharpness on Post-Brew Water Retention

posted in: Espresso, Grinding | 6

FacebookTwitterRedditTumblrDiggGoogle+LinkedinPinterestStumbleUponAbstract The goal of this study was to examine the effect of sharp versus dull grinder burrs on the ability of water to saturate a puck of espresso grinds. To assess the level of saturation, post-brew water retained in the … Continued