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Pucking fresh coffee.

Freshly roasted coffee is good. No complaints there, we don’t want to drink stale coffee. But for me, there are times where I need to use a freshly roasted coffee. It sucks even more when its for espresso, for example, for QC,  baristas receiving their competition coffee, but its fresh and are itching to taste it, or you only have freshly roasted coffee at home. 

It doesn’t sound like a dilemma of some sort, but trying to dial in, and pulling great tasting shots; out of super fresh coffee is quite challenging.

There always seems to be a certain flavour that’s present when you make an espresso using a fresh coffee, and its quite hard to get rid of. What can you do? Well, you can’t force the coffee to degas and settle, and opening a bag or not sealing them to let it degas quicker is a bad idea. When CO2 is released from the porous walls of roasted coffee, so does the many volatile compounds that make up the lovely aromas. Also, adsorption of oxygen and moisture increases the rate of oxidation, thus, ‘damaging’ the quality of the cup. 

With the frustration I had, I wanted to think of a way to use fresh coffee but not by compromising on quality. I think I found a way, but please note that this method isn’t suitable for a cafe, needing to go through 5kg of fresh coffee. 

All you need is an Aeropress filter. 

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It seems that when I place a aero press filter on the bottom of the basket, then dose and tamp like you normally would, then extract the coffee, you yield an espresso which is clean and sweet, unlike the harsh, roasty finish you get from freshly roasted coffee.

It seems that the aero press filter removes the bitter qualities in the cup, and what’s noticeable is the colour of the crema. Filtered espresso is way lighter, and it seems that the paper filter restrained fines ending up in the cup. Fines and crema tastes awful, by removing these, it seems like the espresso was free from the bitter and roasty aftertaste. 

I wanted to know how the filter affect the overall extraction of coffee. So by using the same amount of dose, time, temperature, I pulled 5 shots each of non filtered espresso and filtered espresso, and measured their EXT% and TDS%. 

Here are the parameters:

Dose: 17.5g

Time: 28sec

Machine: Synesso Hydra

Temp: 94C

Basket: 20g VST 

Coffee: Square Mile RED BRICK Roasted on 28th Jan

Regular espresso shots:

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 So, except for shot number 3 , they are pretty consistent. They tasted quite nice, fruity with creamy body, but had this bitter, roasty notes on the after taste.

Espresso shots with aero press filter:

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It showed that with the aero press filter in the basket, with no change in grind setting or dose, it produces shots with bigger mass. What’s more interesting is that, eventhough shots are bigger, and extraction % higher, the TDS% were similar to shots without filters, which pulled shorter shots. 

The filtered espresso tasted slightly cleaner, had more complexity and balance. I really don’t know why this is happening. I don’t know whether the psychological affect of ‘This is going to taste better because its filtered’ is kicking in and playing with my palate, or the aeropress filter is altering the extraction in some way. It’s interesting that, Shot number 3 from regular espresso has 2% difference in TDS compared to a similar shot (in mass) in filtered espresso.

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Definite thing is that, visually, the shots pours differently, the filtered shot is much more streaky, and the viscosity of the shot is lower than the normal shots. 

5 shots each might not be enough data to justify anything, but,I would love to hear from others what they think!

 

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How do you Americano

Americano has been on our menu as long as we can remember. Without a doubt, recent push to promote manual filter brewing has caught the customers attention, and more people are becoming aware and open minded of this new way to brew tasty coffee.
Still, Americano is a popular choice between customers- specially in recent cold weather conditions.

Throughout the day, we(hopefully) check our dose, time and yield and taste countless of shots to see if the coffee is tasting good. Embarrassingly, what I’ve noticed is that, I invest so much time dialing in filter coffee and espresso, but don’t really taste americanos.
The excuse maybe that, its too hot to taste and its not tasty, but being a drink which is quite popular, bringing money to the till, I think I or We have been turning blind eye on this drink.

Some people say if you weigh every shot, including americano, it should be fine. I know some shops who does that, I’m not saying I never weigh my shots for americano but what I found is that, with our coffee-

Type of coffee Dose(g) Time(s) Yield(g)
Espresso 17g 29s 31g
Americano 18g 31s 33g

Tasted the best, a 31g of shot of espresso which tasted good itself, can’t give you the same satisfying result when you further add 4oz of hot water or steamed milk, there should be different recipe for different types of drink.
When I tasted the americano with the shots which tasted good as espresso, It was very watery and just acidic, I know these results vary hugely on the coffee the shops use but even tasting Americanos from other shops, I know there are room for improvements.

I just wanted to share this to ask if any of you guys have a different method for pulling espressos for americanos, even though It’s a drink which gets no attention in the specialty industry, I want to make sure the 70~80 people who buys americanos from our shop gets the same tasty drink, and more attention from us making their drink as much as the espressos we pull.


Comments are welcome