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It sounds familiar, but I can't remember if I had it. Is there a location in NYC?
do you guys feel like blonding point is kind of overrated as the optimal stopping point? i've been visiting a lot of cafes recently and drinking lots of espresso. i used to judge by color a lot and find a lot of baristas go quite a bit past blonding point, but the bitterness from the latter part of the shot still doesn't really balance out the acidity from the beginning (as in they should pull it even longer past the blonding point)
i don't understand anymore the point of up dosing and then grinding it finer for a shorter shot. seems like if anything if you were going to updose you should pull a longer shot to keep the balance otherwise the acidity is out of whack.
@joshuadowen what do you train your baristas to do? do you guys also do these up dosed ristretto shots?
@joshuadowen what do you train your baristas to do? do you guys also do these up dosed ristretto shots?
So we are using Slayer espresso machines, which definitely work a little differently from most of what's out there. The pre-infusion allows for a much finer grind, and we aren't particularly worried about the timing of the pre-infusion stage (beyond the issues of throughput). That said, once the pre-infusion is done and we start actually pulling a shot, you want the shot to pull in around 22 seconds. We train our baristas by having them pull shots onto scales with timers. This helps make sure they are getting the dosing right (water to coffee ratio), as well as the extraction levels (time). We don't consider color to be all that important here, because it will vary from coffee to coffee, and because it's just a way of guessing stuff that we'd rather go ahead and measure. If you can pull the correct volume around that 22 second mark, your extraction should technically be fine. From that point, it's about tasting the espresso and making a judgment call. With the Slayers, we can create a lot of variation by messing around with the parameters of the pre-infusion and the grin size without affecting the actual pull itself.
^it seems a little variable in color. do you sort the coffee or use as is?
i'm curious as to how you guys reached the 22 second number. is that specific for the slayer machine and the beans you guys use to train the baristas? does it yield a specific brew ratio or extraction yield for you guys? it seems a little arbitrary
i've heard of people disregarding everything and going just by extraction yield and strength. which seems a little... reductionist but i think it brings in a nice objectivity and it kinda makes sense. i feel like color is a good starting point or a good indicator but not necessarily faithful to whether the shot actually tastes good
^it seems a little variable in color. do you sort the coffee or use as is?
Irate, looks a little uneven, are you doing that on stovetop? Then again uneven might make for some interesting balance...
Irate, looks a little uneven, are you doing that on stovetop? Then again uneven might make for some interesting balance...