Four Signs You’re in a Real Espresso Bar

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Ever been in the mood for a fantastic espresso – a real espresso – and then been disappointed in the undrinkable swill? We ve all been there. But no more….

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Lola’s Iced Chocolate Espresso

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So here I am with another syrup recipe, I have conjured up over the summer months. My love for coffee syrups grown and has grown, and so has my bank of recipes. Here is one that I thought…

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Coffee Extraction In Non-Espresso Brewing

Source: https://www.seattlecoffeegear.com/blog/2019/07/08/coffee-extraction-in-non-espresso-brewing/

We talk a lot about sour vs. bitter shots in terms of espresso, but extraction matters for other brew methods also! Drip, pourover, media, espresso, cold brew, and more are all just different ways to get molecules to bond. We thought we’d talk a little about extraction in pourover and drip coffee too!

white ceramic teacup on top clear glass mugSour Vs. Bitter

You may already know that espresso shots may turn out bitter our sour. This is because your grind is too course or fine. A bitter shot is due to under-extraction and a sour shot is the opposite. What’s happening here is that the bitter shot has been run through grounds that are too course. This means the water comes through the coffee grounds without getting a chance to properly bond with the coffee molecules. Sour shots would be the opposite. In cases like this, the grind is too fine, making it more difficult for water to pass through and over extracting the coffee. Both these things can occur in other brew methods also!

While its true that trickle and pourover coffee are less demanding with respect to grounds, they still matter. What you’re looking for here is consistency as much as fine-ness, because these brewing methods just work differently than espresso. In the case of espresso, water is being pumped through the puck of grounds. It follows that finer grounds are needed to”stop” the water. In the case of trickle and pourover, gravity is the thing pulling the water through. That means that much coarser grounds will work. That said, consistent grounds are important to ensure extracation. How do you correct for sour and sour shots?

Grind and Flow Rate

The first thing to do is check your grind. Much like with espresso, if you’re getting sour pourovers, think about making your grind a bit coarser. Do the opposite for pots. Another thing you may seek to modify is your pour rate, and your amounts per pour. While the gap here should be minuscule, using a Gooseneck kettle will keep you from pouring too quickly. In terms of amount, more water on your filter may lead to a faster flow rate through the coffee. Using less water per pour if your coffee is bitter and a bit more if its sour may not fix the issue, but it is a thing to try.

Again though, grind courseness and consistency is almost always the main thing!

The article Coffee Extraction In Non-Espresso Brewing appeared on Make Coffee You Love! .

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Nespresso Vertuo Evoluo Coffee and Espresso Machine by De’Longhi, Black

Nespresso is constantly evolving the way you drink espresso and coffee. Offering freshly brewed coffee with crema as well as delicious, authentic Espresso, the Vertuo Evoluo machine conveniently makes two cup sizes, 7.7 fl. oz. Coffee and 1.35 fl. oz. Espresso, at the touch of a button. It uses two different capsule sizes: large capsule for Coffee and a small one for Espresso. Vertuo Evoluo coffee makers deliver a perfect cup of coffee time after time, thanks to Centrifusion, a patented extracti

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Breville BES880BSS Barista Touch Espresso Maker, Stainless Steel

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