Chatting away with Jonathan at Repack espresso(conveniently located near my house) this morning was the beginning of this blog. I thought the conversation provided a neat narrative for considering the impact evenness and extraction can have on how we percieve brew ratios.
We chatted about the conceptual differences between an EK coffee burr espresso recipe and other grinders, in this case, his Anfim grinders.
What is your real dose and for that matter real extraction?
Let’s say that we both start with a 16g dose and dial a coffee in to achieve a desired extraction and strength.. Jonathan dials in a single origin coffee in his store (a roaster and coffee we also use in our store). I however dial this coffee in at our store and use an EK with coffee burrs. My recipe that achieves a flavour of both strength and extraction that I am happy with is…
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