Peeling Back the Mystery of Espresso Extraction in Staccato

Coffee Data Science

A one-off test to more deeply understand layering

I have examined extraction by layer for staccato and staccato tamped espresso before, but those shots were usually 3 to 1 (output to input). Most of my shots are split between the 1:1 and the rest of the 3:1 because I use a lever machine, and it is difficult to stop the shot at 1:1. So I use two cups, and I don’t drink the second cup.

After some …

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