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One of the most important assets for any coffee professional is his/her palate. Without a fine-tuned palate and sensory skills, it is almost impossible to know what you are tasting or smelling, much less describe it to others. How then does one go about training and refining their palates? We ask some professionals from around the industry to find out what they do or think is the best way to train their palate.
For the past few decades, temperature stability has been a major goal for many espresso machine manufacturers and also one of the deciding factors of the quality of an espresso machine. There is without a doubt, a huge emphasis placed on temperature in the brewing process of espresso. So how exactly does temperature affect espresso and the brewing process? What is the final impact on the extraction of the coffee when brewed using different temp..
We've tested different brewing pressures, we've tested different pre-infusion timings and pressures; now it's time to put them all together! These days, we pull our espressos with a pre-infusion between 9-16s and full brew pressure at 7 Bars at the shop. Does pre-infusion at this lower brew pressure setting make a difference in extraction percentages? Or will it prove to be equally insignificant as compared to the standard brew pressures?
This week we will take a look at pre-infusion (pre-brew) and it's result in the espresso. Pre-infusion can come in many forms, from soft infusion to hard infusion to variable pressures and different lengths of time. We will be testing multiple pre-infusion techniques over the coming weeks but first, let's define some of the different pre-infusion variables that are commonly used in the coffee industry.
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