espresso why how
TRANSCRIPT
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ESPRESSO: WHY YOU HATE IT AND HOW TO FIX IT
BY
Ben KaminskyUS Cup Tasting Champion 2009, ’10, ’11Source, Roast, Brew, Design Consulting
Saturday, November 9, 13
Ben Kaminsky
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BEFORE WE MOVE ON...
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“QUALITY IS NOT SUBJECTIVE”
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Ben Kaminsky
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-Ben Kaminsky
“QUALITY IS NOT SUBJECTIVE”
Saturday, November 9, 13
Ben Kaminsky
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WHAT IS SPECIALTY COFFEE?
Saturday, November 9, 13
Ben Kaminsky
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WHAT IS SPECIALTY COFFEE?
Saturday, November 9, 13
Ben Kaminsky
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WHAT IS SPECIALTY COFFEE?
“Specialty coffee can consistently exist through the dedication of the people who have made it their life's work to continually make quality their highest priority.”
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Ben Kaminsky
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WHAT IS SPECIALTY COFFEE?
“Specialty coffee can consistently exist through the dedication of the people who have made it their life's work to continually make quality their highest priority.”
Businesses that focus primarily on the flavor of coffee.
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Ben Kaminsky
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WHAT IS SPECIALTY COFFEE?
“Whether green bean, roasted bean or prepared beverage and by the quality of life that coffee can deliver to all of those involved in its cultivation, preparation and degustation. A
coffee that delivers satisfaction on all counts and adds value to the lives and livelihoods of all involved is truly a specialty coffee.” - Ric Rhinehart
Saturday, November 9, 13
Ben Kaminsky
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WHAT IS SPECIALTY COFFEE?
In essence, the concept was quite simple: special geographic microclimates produce beans with unique flavor profiles, which she referred to as 'specialty coffees.' -Don Holly
paraphrasing Erna Knutsen
Saturday, November 9, 13
Ben Kaminsky
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Extracted coffee of any concentration, where by virtue of its flavor alone, one could derive some sense of that coffee’s high quality of picking, country of
origin, variety, terroir and/or processing.
WHAT IS SPECIALTY COFFEE?
Saturday, November 9, 13
Ben Kaminsky
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Extracted coffee of any concentration, where by virtue of its flavor alone, one could derive some sense of that coffee’s high quality of picking, country of
origin, variety, terroir and/or processing.
WHAT IS SPECIALTY COFFEE?
Saturday, November 9, 13
Ben Kaminsky
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WHAT DO WE KNOW?
Saturday, November 9, 13
Ben Kaminsky
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WHAT DO WE KNOW?...actually.
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Ben Kaminsky
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ESPRESSO: YOUR MOST SOLD PRODUCT
Saturday, November 9, 13
Ben Kaminsky
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ESPRESSO: YOUR MOST SOLD PRODUCTAlso, probably comprised of your worst green coffees and the ones you’re least proud of...
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Ben Kaminsky
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Saturday, November 9, 13
Ben Kaminsky
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COFFEE SUCKS LESS THAN BEFORE...BUT STILL SUCKS. EVEN IN GOOD PLACES.
Saturday, November 9, 13
Ben Kaminsky
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Saturday, November 9, 13
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ALL BREWERS ARE FLAWED
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Ben Kaminsky
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Whats actually wrong with espresso?Saturday, November 9, 13
Ben Kaminsky
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BASICS
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Ben Kaminsky
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Saturday, November 9, 13
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Saturday, November 9, 13
Ben Kaminsky
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Saturday, November 9, 13
Ben Kaminsky
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Saturday, November 9, 13
Ben Kaminsky
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WHAT IS ESPRESSO?
Saturday, November 9, 13
Ben Kaminsky
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WHAT IS ESPRESSO?
Saturday, November 9, 13
Ben Kaminsky
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WHAT IS ESPRESSO?
•Finely ground coffee brewed with high pressure hot water.
•Thats it...
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DEFINITION OF ESPRESSO BY SCAA
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Ben Kaminsky
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DEFINITION OF ESPRESSO BY SCAA
•7-9g of coffee per 45ml beverage
Saturday, November 9, 13
Ben Kaminsky
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DEFINITION OF ESPRESSO BY SCAA
•7-9g of coffee per 45ml beverage
•Assuming fresh coffee, this equates to about 20-25g of beverage by weight
Saturday, November 9, 13
Ben Kaminsky
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DEFINITION OF ESPRESSO BY SCAA
•7-9g of coffee per 45ml beverage
•Assuming fresh coffee, this equates to about 20-25g of beverage by weight
•“Flow time” of 22-28 seconds, so actual brew time of 26-40 seconds.
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SUMMER 2012 EP STUDY
Does pressure profiling in espresso actually increase extraction?
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Saturday, November 9, 13
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Total Dissolved SolidsSaturday, November 9, 13
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GETTING BETTER RESULTS FROM YOUR GRINDER
Saturday, November 9, 13
Ben Kaminsky
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•1kg minimum coffee in the Robur hopper
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Ben Kaminsky
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•1kg minimum coffee in the Robur hopper
•Correct headspace (proper doses = 2-3mm minimum)
Saturday, November 9, 13
Ben Kaminsky
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•1kg minimum coffee in the Robur hopper
•Correct headspace (proper doses = 2-3mm minimum)
•Best results using VST 20g basket. If you don’t like the way your coffee tastes in the VST basket, is because you don’t like the way your coffee and/or roasts taste. Its not the basket...
Saturday, November 9, 13
Ben Kaminsky
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•1kg minimum coffee in the Robur hopper
•Correct headspace (proper doses = 2-3mm minimum)
•Best results using VST 20g basket. If you don’t like the way your coffee tastes in the VST basket, is because you don’t like the way your coffee and/or roasts taste. Its not the basket...
•200f/93c at the group
Saturday, November 9, 13
Ben Kaminsky
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•1kg minimum coffee in the Robur hopper
•Correct headspace (proper doses = 2-3mm minimum)
•Best results using VST 20g basket. If you don’t like the way your coffee tastes in the VST basket, is because you don’t like the way your coffee and/or roasts taste. Its not the basket...
•200f/93c at the group
•Flat 58.4mm tampers actually extract espresso higher than other tampers (i.e. curved, c-flat, etc).
Saturday, November 9, 13
Ben Kaminsky
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Saturday, November 9, 13
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A COMMON RECIPE
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A COMMON RECIPE
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FINES
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suck, but interestingly, Mazzer isn’t so bad.
GRINDERS
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“THE LINE” VS. “3D BREWING”
Saturday, November 9, 13
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YOU CAN’T DO BETTERNor should you need to...
Saturday, November 9, 13
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Time (Z) Ext % (X)
TDS (Y)
Text
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WHY AREN’T MORE ROASTERS CALIBRATING TO AN EVEN AND FULL
EXTRACTION OF THEIR COFFEES?
Saturday, November 9, 13
Ben Kaminsky
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Acidity Too High
Roast Darker
Reduce extraction %(shorter shot)
Coffee is More Soluble(ext% increases)
Acidity Lowerbut
Tastes Roasty
Low extraction = sourness(percieved as acidity)
Downward Spiral of Death
Saturday, November 9, 13
Ben Kaminsky
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Acidity Too High
Roast Darker
Reduce extraction %(shorter shot)
Coffee is More Soluble(ext% increases)
Acidity Lowerbut
Tastes Roasty
Low extraction = sourness(percieved as acidity)
Downward Spiral of Death
Acidity Too High
Roast Darker
Reduce extraction %(shorter shot)
Coffee is More Soluble(ext% increases)
Acidity Lowerbut
Tastes Roasty
Low extraction = sourness(percieved as acidity)
Downward Spiral of Death
Saturday, November 9, 13
Ben Kaminsky
![Page 56: Espresso why how](https://reader038.vdocument.in/reader038/viewer/2022103017/55778defd8b42acf398b5040/html5/thumbnails/56.jpg)
Acidity Too High
Roast Darker
Reduce extraction %(shorter shot)
Coffee is More Soluble(ext% increases)
Acidity Lowerbut
Tastes Roasty
Low extraction = sourness(percieved as acidity)
Downward Spiral of Death
Acidity Too High
Roast Darker
Reduce extraction %(shorter shot)
Coffee is More Soluble(ext% increases)
Acidity Lowerbut
Tastes Roasty
Low extraction = sourness(percieved as acidity)
Downward Spiral of Death
Acidity Too High
Roast Darker
Reduce extraction %(shorter shot)
Coffee is More Soluble(ext% increases)
Acidity Lowerbut
Tastes Roasty
Low extraction = sourness(percieved as acidity)
Downward Spiral of Death
Saturday, November 9, 13
Ben Kaminsky
![Page 57: Espresso why how](https://reader038.vdocument.in/reader038/viewer/2022103017/55778defd8b42acf398b5040/html5/thumbnails/57.jpg)
Acidity Too High
Roast Darker
Reduce extraction %(shorter shot)
Coffee is More Soluble(ext% increases)
Acidity Lowerbut
Tastes Roasty
Low extraction = sourness(percieved as acidity)
Downward Spiral of Death
Acidity Too High
Roast Darker
Reduce extraction %(shorter shot)
Coffee is More Soluble(ext% increases)
Acidity Lowerbut
Tastes Roasty
Low extraction = sourness(percieved as acidity)
Downward Spiral of Death
Acidity Too High
Roast Darker
Reduce extraction %(shorter shot)
Coffee is More Soluble(ext% increases)
Acidity Lowerbut
Tastes Roasty
Low extraction = sourness(percieved as acidity)
Downward Spiral of Death
Acidity Too High
Roast Darker
Reduce extraction %(shorter shot)
Coffee is More Soluble(ext% increases)
Acidity Lowerbut
Tastes Roasty
Low extraction = sourness(percieved as acidity)
Downward Spiral of Death
Saturday, November 9, 13
Ben Kaminsky
![Page 58: Espresso why how](https://reader038.vdocument.in/reader038/viewer/2022103017/55778defd8b42acf398b5040/html5/thumbnails/58.jpg)
Acidity Too High
Roast Darker
Reduce extraction %(shorter shot)
Coffee is More Soluble(ext% increases)
Acidity Lowerbut
Tastes Roasty
Low extraction = sourness(percieved as acidity)
Downward Spiral of Death
Acidity Too High
Roast Darker
Reduce extraction %(shorter shot)
Coffee is More Soluble(ext% increases)
Acidity Lowerbut
Tastes Roasty
Low extraction = sourness(percieved as acidity)
Downward Spiral of Death
Acidity Too High
Roast Darker
Reduce extraction %(shorter shot)
Coffee is More Soluble(ext% increases)
Acidity Lowerbut
Tastes Roasty
Low extraction = sourness(percieved as acidity)
Downward Spiral of Death
Acidity Too High
Roast Darker
Reduce extraction %(shorter shot)
Coffee is More Soluble(ext% increases)
Acidity Lowerbut
Tastes Roasty
Low extraction = sourness(percieved as acidity)
Downward Spiral of Death
Acidity Too High
Roast Darker
Reduce extraction %(shorter shot)
Coffee is More Soluble(ext% increases)
Acidity Lowerbut
Tastes Roasty
Low extraction = sourness(percieved as acidity)
Downward Spiral of Death
Saturday, November 9, 13
Ben Kaminsky
![Page 59: Espresso why how](https://reader038.vdocument.in/reader038/viewer/2022103017/55778defd8b42acf398b5040/html5/thumbnails/59.jpg)
Acidity Too High
Roast Darker
Reduce extraction %(shorter shot)
Coffee is More Soluble(ext% increases)
Acidity Lowerbut
Tastes Roasty
Low extraction = sourness(percieved as acidity)
Downward Spiral of Death
Acidity Too High
Roast Darker
Reduce extraction %(shorter shot)
Coffee is More Soluble(ext% increases)
Acidity Lowerbut
Tastes Roasty
Low extraction = sourness(percieved as acidity)
Downward Spiral of Death
Acidity Too High
Roast Darker
Reduce extraction %(shorter shot)
Coffee is More Soluble(ext% increases)
Acidity Lowerbut
Tastes Roasty
Low extraction = sourness(percieved as acidity)
Downward Spiral of Death
Acidity Too High
Roast Darker
Reduce extraction %(shorter shot)
Coffee is More Soluble(ext% increases)
Acidity Lowerbut
Tastes Roasty
Low extraction = sourness(percieved as acidity)
Downward Spiral of Death
Acidity Too High
Roast Darker
Reduce extraction %(shorter shot)
Coffee is More Soluble(ext% increases)
Acidity Lowerbut
Tastes Roasty
Low extraction = sourness(percieved as acidity)
Downward Spiral of Death
Acidity Too High
Roast Darker
Reduce extraction %(shorter shot)
Coffee is More Soluble(ext% increases)
Acidity Lowerbut
Tastes Roasty
Low extraction = sourness(percieved as acidity)
Downward Spiral of Death
Saturday, November 9, 13
Ben Kaminsky
![Page 60: Espresso why how](https://reader038.vdocument.in/reader038/viewer/2022103017/55778defd8b42acf398b5040/html5/thumbnails/60.jpg)
Acidity Too High
Roast Darker
Reduce extraction %(shorter shot)
Coffee is More Soluble(ext% increases)
Acidity Lowerbut
Tastes Roasty
Low extraction = sourness(percieved as acidity)
Downward Spiral of Death
Acidity Too High
Roast Darker
Reduce extraction %(shorter shot)
Coffee is More Soluble(ext% increases)
Acidity Lowerbut
Tastes Roasty
Low extraction = sourness(percieved as acidity)
Downward Spiral of Death
Acidity Too High
Roast Darker
Reduce extraction %(shorter shot)
Coffee is More Soluble(ext% increases)
Acidity Lowerbut
Tastes Roasty
Low extraction = sourness(percieved as acidity)
Downward Spiral of Death
Acidity Too High
Roast Darker
Reduce extraction %(shorter shot)
Coffee is More Soluble(ext% increases)
Acidity Lowerbut
Tastes Roasty
Low extraction = sourness(percieved as acidity)
Downward Spiral of Death
Acidity Too High
Roast Darker
Reduce extraction %(shorter shot)
Coffee is More Soluble(ext% increases)
Acidity Lowerbut
Tastes Roasty
Low extraction = sourness(percieved as acidity)
Downward Spiral of Death
Acidity Too High
Roast Darker
Reduce extraction %(shorter shot)
Coffee is More Soluble(ext% increases)
Acidity Lowerbut
Tastes Roasty
Low extraction = sourness(percieved as acidity)
Downward Spiral of Death
Acidity Too High
Roast Darker
Reduce extraction %(shorter shot)
Coffee is More Soluble(ext% increases)
Acidity Lowerbut
Tastes Roasty
Low extraction = sourness(percieved as acidity)
Downward Spiral of Death
Saturday, November 9, 13
Ben Kaminsky
![Page 61: Espresso why how](https://reader038.vdocument.in/reader038/viewer/2022103017/55778defd8b42acf398b5040/html5/thumbnails/61.jpg)
Acidity Too Low
Roast Lighter
Measure it.Extract Higher, duh.
Coffee is Less Soluble(ext% decreases)
Acidity Higherbut
Tastes Salty/Sour
Balance.
Upward Spiral of Happiness
More Sweentess,Less salty/sour
Saturday, November 9, 13
Ben Kaminsky
![Page 62: Espresso why how](https://reader038.vdocument.in/reader038/viewer/2022103017/55778defd8b42acf398b5040/html5/thumbnails/62.jpg)
Acidity Too Low
Roast Lighter
Measure it.Extract Higher, duh.
Coffee is Less Soluble(ext% decreases)
Acidity Higherbut
Tastes Salty/Sour
Balance.
Upward Spiral of Happiness
More Sweentess,Less salty/sour
Acidity Too Low
Roast Lighter
Measure it.Extract Higher, duh.
Coffee is Less Soluble(ext% decreases)
Acidity Higherbut
Tastes Salty/Sour
Balance.
Upward Spiral of Happiness
More Sweentess,Less salty/sour
Saturday, November 9, 13
Ben Kaminsky
![Page 63: Espresso why how](https://reader038.vdocument.in/reader038/viewer/2022103017/55778defd8b42acf398b5040/html5/thumbnails/63.jpg)
Acidity Too Low
Roast Lighter
Measure it.Extract Higher, duh.
Coffee is Less Soluble(ext% decreases)
Acidity Higherbut
Tastes Salty/Sour
Balance.
Upward Spiral of Happiness
More Sweentess,Less salty/sour
Acidity Too Low
Roast Lighter
Measure it.Extract Higher, duh.
Coffee is Less Soluble(ext% decreases)
Acidity Higherbut
Tastes Salty/Sour
Balance.
Upward Spiral of Happiness
More Sweentess,Less salty/sour
Acidity Too Low
Roast Lighter
Measure it.Extract Higher, duh.
Coffee is Less Soluble(ext% decreases)
Acidity Higherbut
Tastes Salty/Sour
Balance.
Upward Spiral of Happiness
More Sweentess,Less salty/sour
Saturday, November 9, 13
Ben Kaminsky
![Page 64: Espresso why how](https://reader038.vdocument.in/reader038/viewer/2022103017/55778defd8b42acf398b5040/html5/thumbnails/64.jpg)
Acidity Too Low
Roast Lighter
Measure it.Extract Higher, duh.
Coffee is Less Soluble(ext% decreases)
Acidity Higherbut
Tastes Salty/Sour
Balance.
Upward Spiral of Happiness
More Sweentess,Less salty/sour
Acidity Too Low
Roast Lighter
Measure it.Extract Higher, duh.
Coffee is Less Soluble(ext% decreases)
Acidity Higherbut
Tastes Salty/Sour
Balance.
Upward Spiral of Happiness
More Sweentess,Less salty/sour
Acidity Too Low
Roast Lighter
Measure it.Extract Higher, duh.
Coffee is Less Soluble(ext% decreases)
Acidity Higherbut
Tastes Salty/Sour
Balance.
Upward Spiral of Happiness
More Sweentess,Less salty/sour
Acidity Too Low
Roast Lighter
Measure it.Extract Higher, duh.
Coffee is Less Soluble(ext% decreases)
Acidity Higherbut
Tastes Salty/Sour
Balance.
Upward Spiral of Happiness
More Sweentess,Less salty/sour
Saturday, November 9, 13
Ben Kaminsky
![Page 65: Espresso why how](https://reader038.vdocument.in/reader038/viewer/2022103017/55778defd8b42acf398b5040/html5/thumbnails/65.jpg)
Acidity Too Low
Roast Lighter
Measure it.Extract Higher, duh.
Coffee is Less Soluble(ext% decreases)
Acidity Higherbut
Tastes Salty/Sour
Balance.
Upward Spiral of Happiness
More Sweentess,Less salty/sour
Acidity Too Low
Roast Lighter
Measure it.Extract Higher, duh.
Coffee is Less Soluble(ext% decreases)
Acidity Higherbut
Tastes Salty/Sour
Balance.
Upward Spiral of Happiness
More Sweentess,Less salty/sour
Acidity Too Low
Roast Lighter
Measure it.Extract Higher, duh.
Coffee is Less Soluble(ext% decreases)
Acidity Higherbut
Tastes Salty/Sour
Balance.
Upward Spiral of Happiness
More Sweentess,Less salty/sour
Acidity Too Low
Roast Lighter
Measure it.Extract Higher, duh.
Coffee is Less Soluble(ext% decreases)
Acidity Higherbut
Tastes Salty/Sour
Balance.
Upward Spiral of Happiness
More Sweentess,Less salty/sour
Acidity Too Low
Roast Lighter
Measure it.Extract Higher, duh.
Coffee is Less Soluble(ext% decreases)
Acidity Higherbut
Tastes Salty/Sour
Balance.
Upward Spiral of Happiness
More Sweentess,Less salty/sour
Saturday, November 9, 13
Ben Kaminsky
![Page 66: Espresso why how](https://reader038.vdocument.in/reader038/viewer/2022103017/55778defd8b42acf398b5040/html5/thumbnails/66.jpg)
Acidity Too Low
Roast Lighter
Measure it.Extract Higher, duh.
Coffee is Less Soluble(ext% decreases)
Acidity Higherbut
Tastes Salty/Sour
Balance.
Upward Spiral of Happiness
More Sweentess,Less salty/sour
Acidity Too Low
Roast Lighter
Measure it.Extract Higher, duh.
Coffee is Less Soluble(ext% decreases)
Acidity Higherbut
Tastes Salty/Sour
Balance.
Upward Spiral of Happiness
More Sweentess,Less salty/sour
Acidity Too Low
Roast Lighter
Measure it.Extract Higher, duh.
Coffee is Less Soluble(ext% decreases)
Acidity Higherbut
Tastes Salty/Sour
Balance.
Upward Spiral of Happiness
More Sweentess,Less salty/sour
Acidity Too Low
Roast Lighter
Measure it.Extract Higher, duh.
Coffee is Less Soluble(ext% decreases)
Acidity Higherbut
Tastes Salty/Sour
Balance.
Upward Spiral of Happiness
More Sweentess,Less salty/sour
Acidity Too Low
Roast Lighter
Measure it.Extract Higher, duh.
Coffee is Less Soluble(ext% decreases)
Acidity Higherbut
Tastes Salty/Sour
Balance.
Upward Spiral of Happiness
More Sweentess,Less salty/sour
Acidity Too Low
Roast Lighter
Measure it.Extract Higher, duh.
Coffee is Less Soluble(ext% decreases)
Acidity Higherbut
Tastes Salty/Sour
Balance.
Upward Spiral of Happiness
More Sweentess,Less salty/sour
Saturday, November 9, 13
Ben Kaminsky
![Page 67: Espresso why how](https://reader038.vdocument.in/reader038/viewer/2022103017/55778defd8b42acf398b5040/html5/thumbnails/67.jpg)
Acidity Too Low
Roast Lighter
Measure it.Extract Higher, duh.
Coffee is Less Soluble(ext% decreases)
Acidity Higherbut
Tastes Salty/Sour
Balance.
Upward Spiral of Happiness
More Sweentess,Less salty/sour
Acidity Too Low
Roast Lighter
Measure it.Extract Higher, duh.
Coffee is Less Soluble(ext% decreases)
Acidity Higherbut
Tastes Salty/Sour
Balance.
Upward Spiral of Happiness
More Sweentess,Less salty/sour
Acidity Too Low
Roast Lighter
Measure it.Extract Higher, duh.
Coffee is Less Soluble(ext% decreases)
Acidity Higherbut
Tastes Salty/Sour
Balance.
Upward Spiral of Happiness
More Sweentess,Less salty/sour
Acidity Too Low
Roast Lighter
Measure it.Extract Higher, duh.
Coffee is Less Soluble(ext% decreases)
Acidity Higherbut
Tastes Salty/Sour
Balance.
Upward Spiral of Happiness
More Sweentess,Less salty/sour
Acidity Too Low
Roast Lighter
Measure it.Extract Higher, duh.
Coffee is Less Soluble(ext% decreases)
Acidity Higherbut
Tastes Salty/Sour
Balance.
Upward Spiral of Happiness
More Sweentess,Less salty/sour
Acidity Too Low
Roast Lighter
Measure it.Extract Higher, duh.
Coffee is Less Soluble(ext% decreases)
Acidity Higherbut
Tastes Salty/Sour
Balance.
Upward Spiral of Happiness
More Sweentess,Less salty/sour
Acidity Too Low
Roast Lighter
Measure it.Extract Higher, duh.
Coffee is Less Soluble(ext% decreases)
Acidity Higherbut
Tastes Salty/Sour
Balance.
Upward Spiral of Happiness
More Sweentess,Less salty/sour
Saturday, November 9, 13
Ben Kaminsky
![Page 68: Espresso why how](https://reader038.vdocument.in/reader038/viewer/2022103017/55778defd8b42acf398b5040/html5/thumbnails/68.jpg)
Acidity Too Low
Roast Lighter
Measure it.Extract Higher, duh.
Coffee is Less Soluble(ext% decreases)
Acidity Higherbut
Tastes Salty/Sour
Balance.
Upward Spiral of Happiness
More Sweentess,Less salty/sour
Acidity Too Low
Roast Lighter
Measure it.Extract Higher, duh.
Coffee is Less Soluble(ext% decreases)
Acidity Higherbut
Tastes Salty/Sour
Balance.
Upward Spiral of Happiness
More Sweentess,Less salty/sour
Acidity Too Low
Roast Lighter
Measure it.Extract Higher, duh.
Coffee is Less Soluble(ext% decreases)
Acidity Higherbut
Tastes Salty/Sour
Balance.
Upward Spiral of Happiness
More Sweentess,Less salty/sour
Acidity Too Low
Roast Lighter
Measure it.Extract Higher, duh.
Coffee is Less Soluble(ext% decreases)
Acidity Higherbut
Tastes Salty/Sour
Balance.
Upward Spiral of Happiness
More Sweentess,Less salty/sour
Acidity Too Low
Roast Lighter
Measure it.Extract Higher, duh.
Coffee is Less Soluble(ext% decreases)
Acidity Higherbut
Tastes Salty/Sour
Balance.
Upward Spiral of Happiness
More Sweentess,Less salty/sour
Acidity Too Low
Roast Lighter
Measure it.Extract Higher, duh.
Coffee is Less Soluble(ext% decreases)
Acidity Higherbut
Tastes Salty/Sour
Balance.
Upward Spiral of Happiness
More Sweentess,Less salty/sour
Acidity Too Low
Roast Lighter
Measure it.Extract Higher, duh.
Coffee is Less Soluble(ext% decreases)
Acidity Higherbut
Tastes Salty/Sour
Balance.
Upward Spiral of Happiness
More Sweentess,Less salty/sour
Acidity Too Low
Roast Lighter
Measure it.Extract Higher, duh.
Coffee is Less Soluble(ext% decreases)
Acidity Higherbut
Tastes Salty/Sour
Balance.
Upward Spiral of Happiness
More Sweentess,Less salty/sour
Saturday, November 9, 13
Ben Kaminsky
![Page 69: Espresso why how](https://reader038.vdocument.in/reader038/viewer/2022103017/55778defd8b42acf398b5040/html5/thumbnails/69.jpg)
MEASUREMENT
Saturday, November 9, 13
Ben Kaminsky
![Page 70: Espresso why how](https://reader038.vdocument.in/reader038/viewer/2022103017/55778defd8b42acf398b5040/html5/thumbnails/70.jpg)
FILTER GRINDERSTighter distribution = more sexy
Saturday, November 9, 13
Ben Kaminsky
![Page 71: Espresso why how](https://reader038.vdocument.in/reader038/viewer/2022103017/55778defd8b42acf398b5040/html5/thumbnails/71.jpg)
POINTS PROVEN BY THE EK•Essentially all espresso channels to a certain degree in most grinders
•Shots around 9%tds taste like 12%tds on a robur or comparable grinder.
•There are far too many fines in our espresso
•Serve as many different coffees as you like
•We waste far too much coffee
Saturday, November 9, 13
Ben Kaminsky
![Page 72: Espresso why how](https://reader038.vdocument.in/reader038/viewer/2022103017/55778defd8b42acf398b5040/html5/thumbnails/72.jpg)
COMP THIS YEAR
Saturday, November 9, 13
Ben Kaminsky
![Page 73: Espresso why how](https://reader038.vdocument.in/reader038/viewer/2022103017/55778defd8b42acf398b5040/html5/thumbnails/73.jpg)
THE NOT-SO-HIDDEN COST OF THE ROBUR
Saturday, November 9, 13
Ben Kaminsky
![Page 74: Espresso why how](https://reader038.vdocument.in/reader038/viewer/2022103017/55778defd8b42acf398b5040/html5/thumbnails/74.jpg)
•18g dose at EUR.35¢/USD.47¢/.295p per dose
•€19.5/kg or $11.96/lb or £16.4/kg
•60g flush per grind change at €1.17/$1.57/.98p
•15 grind adjustments per day including morning dial in...
Saturday, November 9, 13
Ben Kaminsky
![Page 75: Espresso why how](https://reader038.vdocument.in/reader038/viewer/2022103017/55778defd8b42acf398b5040/html5/thumbnails/75.jpg)
€8,368.80Cost of Goods into the Trash:
$11,299.55£7,036.14
Saturday, November 9, 13
Ben Kaminsky
![Page 76: Espresso why how](https://reader038.vdocument.in/reader038/viewer/2022103017/55778defd8b42acf398b5040/html5/thumbnails/76.jpg)
Opportunity Cost per Year per Robur:
Saturday, November 9, 13
Ben Kaminsky
![Page 77: Espresso why how](https://reader038.vdocument.in/reader038/viewer/2022103017/55778defd8b42acf398b5040/html5/thumbnails/77.jpg)
$56449.99
Opportunity Cost per Year per Robur:
€41,808.61
£35,150.92
Saturday, November 9, 13
Ben Kaminsky
![Page 78: Espresso why how](https://reader038.vdocument.in/reader038/viewer/2022103017/55778defd8b42acf398b5040/html5/thumbnails/78.jpg)
COMMON ISSUES IN ESPRESSO ROASTING
Saturday, November 9, 13
Ben Kaminsky
![Page 79: Espresso why how](https://reader038.vdocument.in/reader038/viewer/2022103017/55778defd8b42acf398b5040/html5/thumbnails/79.jpg)
BAKING VS DEVELOPMENT
Saturday, November 9, 13
Ben Kaminsky
![Page 80: Espresso why how](https://reader038.vdocument.in/reader038/viewer/2022103017/55778defd8b42acf398b5040/html5/thumbnails/80.jpg)
UNDERDEVELOPMENT HAS NO FIXED DEFINITION
It simply “depends”
Saturday, November 9, 13
Ben Kaminsky
![Page 81: Espresso why how](https://reader038.vdocument.in/reader038/viewer/2022103017/55778defd8b42acf398b5040/html5/thumbnails/81.jpg)
GET THE COFFEE IN AND OUT OF THE MACHINE AS QUICKLY AS YOU CAN TO ACHIEVE THE ROAST SOLUBILITY AND
SWEETNESS YOU REQUIRE.
Saturday, November 9, 13
Ben Kaminsky
![Page 82: Espresso why how](https://reader038.vdocument.in/reader038/viewer/2022103017/55778defd8b42acf398b5040/html5/thumbnails/82.jpg)
QC
Saturday, November 9, 13
Ben Kaminsky
![Page 83: Espresso why how](https://reader038.vdocument.in/reader038/viewer/2022103017/55778defd8b42acf398b5040/html5/thumbnails/83.jpg)
COLOR MEASUREMENTDouble your roast consistency for about $5000
Saturday, November 9, 13
Ben Kaminsky
![Page 84: Espresso why how](https://reader038.vdocument.in/reader038/viewer/2022103017/55778defd8b42acf398b5040/html5/thumbnails/84.jpg)
MEASURE THE EXTRACTION
IN CUPPING AND ESPRESSOS
Saturday, November 9, 13
Ben Kaminsky
![Page 85: Espresso why how](https://reader038.vdocument.in/reader038/viewer/2022103017/55778defd8b42acf398b5040/html5/thumbnails/85.jpg)
SOLUBILITY PAIRING
Saturday, November 9, 13
Ben Kaminsky
![Page 86: Espresso why how](https://reader038.vdocument.in/reader038/viewer/2022103017/55778defd8b42acf398b5040/html5/thumbnails/86.jpg)
MATCHING SOLUBILITY ACROSS YOUR ENTIRE MENU
Saturday, November 9, 13
Ben Kaminsky
![Page 87: Espresso why how](https://reader038.vdocument.in/reader038/viewer/2022103017/55778defd8b42acf398b5040/html5/thumbnails/87.jpg)
SIDE-BY-SIDE, MULTI-ROAST ESPRESSO TASTINGS WITH THE EK43
A total revelation in espresso QC
Saturday, November 9, 13
Ben Kaminsky
![Page 88: Espresso why how](https://reader038.vdocument.in/reader038/viewer/2022103017/55778defd8b42acf398b5040/html5/thumbnails/88.jpg)
CROPSTER SCORINGAids in assessing large numbers of roasts quickly
Saturday, November 9, 13
Ben Kaminsky
![Page 89: Espresso why how](https://reader038.vdocument.in/reader038/viewer/2022103017/55778defd8b42acf398b5040/html5/thumbnails/89.jpg)
CUSTOMIZING FORMS FOR ROAST ASSESSMENTPRESENCE OF ROAST-5
PRESENCE OF BAKEY-5
PRESENCE OF UNDER D-5
PRESENCE OF AGE-5
SWEETNESS10 x 3
QUALITY OF ACIDITY10 x 3
OVERALL/CUPPERS POINTS10
CLARITY10 x 3
RitRo + SqMi - ROAST ASSESSMENT FORM “N8000” Name:
NOTES
NOTES
NOTES
NOTES
NOTES
NOTES
NOTES
NOTES
NOTES
NOTES
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
TOTAL
NOTES
11.
NOTES
12.
NOTES
13.
NOTES
14.
NOTES
15.
Saturday, November 9, 13
Ben Kaminsky
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ROAST RANGERSet tight parameters for success
Saturday, November 9, 13
Ben Kaminsky
![Page 91: Espresso why how](https://reader038.vdocument.in/reader038/viewer/2022103017/55778defd8b42acf398b5040/html5/thumbnails/91.jpg)
Saturday, November 9, 13
Ben Kaminsky
![Page 92: Espresso why how](https://reader038.vdocument.in/reader038/viewer/2022103017/55778defd8b42acf398b5040/html5/thumbnails/92.jpg)
RATE OF RISEHelps you identify baking in espresso
Saturday, November 9, 13
Ben Kaminsky
![Page 93: Espresso why how](https://reader038.vdocument.in/reader038/viewer/2022103017/55778defd8b42acf398b5040/html5/thumbnails/93.jpg)
RATE OF RISEHelps you identify baking in espresso
Saturday, November 9, 13
Ben Kaminsky
![Page 94: Espresso why how](https://reader038.vdocument.in/reader038/viewer/2022103017/55778defd8b42acf398b5040/html5/thumbnails/94.jpg)
TODAYS TASTING
Saturday, November 9, 13
Ben Kaminsky
![Page 95: Espresso why how](https://reader038.vdocument.in/reader038/viewer/2022103017/55778defd8b42acf398b5040/html5/thumbnails/95.jpg)
COFFEE 1
Saturday, November 9, 13
Ben Kaminsky
![Page 96: Espresso why how](https://reader038.vdocument.in/reader038/viewer/2022103017/55778defd8b42acf398b5040/html5/thumbnails/96.jpg)
COFFEE 2
Saturday, November 9, 13
Ben Kaminsky
![Page 97: Espresso why how](https://reader038.vdocument.in/reader038/viewer/2022103017/55778defd8b42acf398b5040/html5/thumbnails/97.jpg)
COFFEE 3Hunkute Espresso COD v14 - PR-0385 - Hunkute - Filter & Single Origin EspressoProbatone | Richard | End Temperature: 206.6 °C | Development time: 101.0 s | Charge Temperature: 183.1 °C | Roast Area Index: 110.348 °C | Ambient temperature: 33.578 °C | Duration: 12:12
Time Bean Te...(°C)
Environ...(°C)
Gas(%)
00:00 183.1 181.8 4.000:30 109.9 124.901:00 88.2 120.501:30 86.7 122.602:00 92.7 126.102:30 100.8 129.803:00 109.1 133.3 5.003:30 117.4 139.504:00 125.3 144.204:30 132.8 148.505:00 139.6 152.305:30 145.8 156.006:00 151.6 159.506:30 157.1 162.707:00 162.5 166.0 5.507:30 167.6 169.408:00 172.7 172.208:30 177.6 174.809:00 182.5 177.909:30 187.4 180.610:00 192.5 183.510:30 197.7 185.8 3.7511:00 202.0 185.511:30 204.2 185.912:00 205.9 186.612:12 206.6 186.6
Cupping Scores #1 #2 #3 #4 #5
Cupping Notes
Comments:01:14 - Turning Point10:31 - First CrackSaturday, November 9, 13
Ben Kaminsky
![Page 98: Espresso why how](https://reader038.vdocument.in/reader038/viewer/2022103017/55778defd8b42acf398b5040/html5/thumbnails/98.jpg)
COFFEE 4Ndaroini Espresso - PR-2641 - Ndaroini - GikandaUG15 | Talor | End Temperature: 169.3 °C | Development time: 102.0 s | Charge Temperature: 145.9 °C | Roast Area Index: 94.497 | Roast Value: 53.78 Colortrack | Ambient temperature: 31.477 °C | Duration: 12:04
Time Bean Te...(°C)
Environ...(°C)
Gas(%)
00:00 145.2 230.400:30 92.8 125.801:00 88.9 124.201:30 92.3 132.402:00 96.3 139.6 25.302:30 100.8 157.903:00 105.6 166.903:30 110.2 173.404:00 114.6 179.304:30 118.7 183.605:00 122.9 188.005:30 126.8 192.506:00 130.7 195.806:30 134.7 199.707:00 138.5 203.407:30 142.3 205.9 25.208:00 146.0 209.508:30 149.7 213.209:00 153.3 216.209:30 157.1 219.310:00 161.0 221.710:30 164.6 223.3 27.311:00 167.0 215.011:30 167.9 212.512:00 169.1 212.612:04 169.2 212.6
Cupping Scores #1 #2 #3 #4 #5
Cupping Notes
Comments:00:52 - Turning Point10:22 - First CrackSaturday, November 9, 13
Ben Kaminsky
![Page 99: Espresso why how](https://reader038.vdocument.in/reader038/viewer/2022103017/55778defd8b42acf398b5040/html5/thumbnails/99.jpg)
THANK YOU
Saturday, November 9, 13
Ben Kaminsky