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The Coffee Bean is Not Homogenous: Sifted Salami Espresso
Coffee Data Science
Measuring extraction rate across grind size diving into the bean
The biggest hinderance in understanding espresso is an understanding of the coffee bean. Typically, we assume the coffee bean is homogenous in taste and extraction potential. When I started developing the staccato shot, I had remarked that coffee using only large or smaller particles felt like it lost some taste. I didn’t know why aside from the potential that homogeneity was incorrect.
In this article, I study …