Does it make a difference? By Jeremy & Joe Download a PDF of this write-up here Download the data for this study here Goal: Assess the impact of RDT on espresso extraction Background: For years in coffee forums on the … Continued
Initially 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
Abstract 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
Abstract 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