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Nice! Dat **** good.
i was reading scott rao's expresso D) book and he keeps harping on about extraction. i just found that first thread again and i was wondering if you ever got a chance to measure your extraction and if you felt like the adjustments made the coffee worth the trouble
Scott, when you get a chance to taste the Gesha, please post your impressions!
This is going to sound weird, but I have noticed that certain beans create more static in my grinder than others. I wonder why this could be the case.
My guess would be the internal moisture levels of the beans, or possibly a false correlations and simply different humidity levels in your house. Water is very effective at removing static.
Moisture content is the big one. Darker roasts have less residual moisture, and grind really differently than lighter roasts. Also, off gassing as the coffee gets further off roast date can affect grind a fair amount.
Thanks for sharing .
This is going to sound weird, but I have noticed that certain beans create more static in my grinder than others. I wonder why this could be the case.
The new + panel for my Behmor has started my learning curve again. I hammered a roast of Gesha this morning. I was targeting 15% weight loss (City-City+) and got 17% (Full City-Full City+). I would usually be fine with 17%, but Gesha is the one varietal that everyone says should not get anywhere near 2nd crack. I will find out in a couple of days how it impacts the flavor.