Barista Magazine

APR-MAY 2019

Serving People Serving Coffee Since 2005

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33 HOW DO YOU USE IT? Referring to the original question of how temperature profi le provides consistency, consider that with an espresso machine, you have the same three main variables as coffee brewing: time/fl ow rate, temperature, and pressure. This is considering everything else as constant that the espres- so machine does not control: grind particle size, dose, yield, distribution, water quality, etc. When the extraction temperature of the espresso is profi led, the amount of control that is given to the brewing process is increased, affording changes as the coffee ages or as water chemistry varies. Similar to using different pourover methods, brewing the espresso in a different way gives the ability to profi le the fl avor of the coffee in a varying manner. For instance, by beginning the extraction at a higher temperature the process of hydrolysis is aided and extraction is facilitated, and this has the most profound impact on freshly roasted coffee. Having worked in several roaster/retailers, I know fi rsthand how diffi cult it can be to predict coffee usage so that coffee used for espresso is al- ways aged, but not too much. The sweet spot seems to be 10–14 days off roast—but by starting the profi le a few degrees higher than your typical set point, I've found that very fresh coffee, even two days off roast, can taste delicious as espresso. Since the temperature drops down to your set-point extraction temperature by the end of the shot, the espresso doesn't take on excessive bitterness or dirtiness. The increased vibrancy of the coffee is noticeable in the cup, similar to the difference in making a pourover of a coffee when it is two days off roast versus two weeks. By using temperature profi ling, a café may be able to avoid the logistical issues of always needing aged coffee for espresso. While it may not be practical in every café setup to dial in a temperature profi le every day, having the technological ability to adjust for variables that are harder to change can be advantageous. Being able to positively react to variables such as the roast date for espresso that you are serving or the chemistry of incoming water while maintaining quality can give baristas a little more control over the consistency of their espresso. ÑAndrew Bettis PHOTOS BY CALEB HAMERNICK At The Barista League Helsingborg event in Sweden in January, a endees and teams had a chance to spend time dialing in and experimenting with the Rancilio Specialty RS1. Welcome to the all new Online ordering Inventory management Usage and projections Customized marketing Roasting and brewing guides Live pricing Coffee and tea analysis Expert insight Same great service Create an account online and visit us at SCA Expo booth #1049 Featuring:

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