Σάββατο, 18 Φεβρουαρίου 2017

Why I don't serve traditional ristrettos

 Three factors are the reason for this decision. Three factors that are chained to each other.
1. Roasting philosophy
2. Solubility
3. Extraction yield.
Imagine them like this picture. They are all linked to each other.

 To achieve a sweet balanced shot of espresso (regarding the type of coffees and the roast style I follow, which I will refer to, later), I have to hit at least +19% of extraction yield. I'm not reffering to TDS (solids/water = strength). I'm reffering to the percentage of solids from coffee grounds, that made it to the cup (solids/ground coffee = extraction).

 To hit the +19% extraction yield mark, I have to use all the variables (heat energy, water chemistry, water volume, water pressure, grind setting), without over do it and cause bitterness or any other defect. Given that all these variables have a limit to where I can take them (for example if I over do it with my grinder setting, I start to get opposite results), I have to make a compromise, as all of the decisions in coffee. I give up the body of my espresso (TDS) for the shake of taste (= extraction yield %). I use more water, to give the chance to that extra solids to extract.

 Why these solids need extra water to extract? Solubility. Solids are not the same. Some need more heat energy, some specific water chemistry and some just need more water! They are hard to get extracted. To be affected by all of the above variables.

 How these solids became so hard to extract, compared to coffees that taste balanced as ristretto? Roasting philosophy!
Dark roasting profiles make the solids more extractable. You can easily brew 1/1 ratio (grounds/beverage) and have a balanced result. But I don't roast like that.

 I have decided to buy complex coffees and roast them light to preserve that complexity. We try to serve what we paid for. By roasting darker, I loose components that make up the character of my coffees. Aromas and acidity that make exceptional coffees to stand out from the crowd.
It's like you have a child with an exceptional talent and you tell him not to follow his dreams...
If you roast dark your great coffees, they taste the same with the conventional ones.

Good coffees are made to be roasted light!

1 σχόλιο:

  1. υπεροχο αρθρο κωστα συνεχισε να γραφεις στο blog να μαθαινουμε και εμεις!!!

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