jason dominy wrote:weighing out the espresso doesn't guarantee the shot is correct and finished. Am I wrong?
jason dominy wrote:And Vince and Nick went back and forth, and I listened intently to see if I learned something new but what I surmised was this: Vince believes espresso should be weighed to determine it's completion and success, and does so at his home, and Nick believes it pure malarkey.
nick wrote: A barista has enough information to pull an excellent shot of espresso if and only if they learn to correlate the visual appearance through the extraction with the taste of the final beverage.
nick wrote:Therefore, the only way to truly and accurately measure the amount of extraction is to measure by mass.
Mike White wrote:I think weight is a useful tool in determining consistency.
Jaime van Schyndel wrote:Measure first, taste later is the current mantra.
jason dominy wrote:I just don't understand myself how determining the shot is finished or made right by weighing it out.
Pull 19 grams for 26-28 seconds at 201.5°F, total volume 1.25 to 1.75oz.
Fred Noble wrote:As much as I am for moving our industry forward, the argument for weighing espresso sounds more like an argument created by a technician trying to make money calibrating everyone's equipment than it does an industry trying to come together to improve the final product that goes into people's mouths."
nick wrote:1) I do not train baristas to use clocks to time shots, except as a secondary tool. I train baristas to very closely watch and analyze the streams visually, and learn to correlate what they see with how it tastes. "Clockwatching" is not a good practice. Neither would "Scalewatching" be.
Jaime van Schyndel wrote:Tools that are good as a consistency check once every so often are now interfering with our tasting process. People are being encouraged to use these tools as a measure of quality and made to second guess the taste results.
Peter G wrote:everyone throws around the 4% volume variance thing, but that variance is between room-temperature water and 200 degree water, but that's not a real-world circumstance.
Peter G wrote: So it seems to me the major benefit of weighing espresso is overcoming the difficulty in assessing volume when crema is involved....Right?
Peter G wrote:Here's another easy way- measure the volume of the water being used. Although they have now fallen out of fashion, "automatic" espresso machines (those which have "single" and "double" buttons) measure the water going through the grouphead volumetrically. Certainly that would be easier than incorporating a scale, right? Of course that would require us to restate our "recipes" for extraction as "weight of coffee/water volume in" just as everyone is now grappling with the change to "weight of coffee/espresso weight out".
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