It’s been a long time since we blogged.
But, rest assured¸ we haven’t wasted the last two months. On the contrary, we’ve been experimenting, strategising and…modelling.
Yes, ladies and gentlemen – modelling.
But more on that next time.
Today we’re posting on something we should have put up ages ago – a few thoughts on, and a bump in the direction of weighing espresso and brewed coffee.
This is certainly not our idea, but it’s one that’s garnered much attention of late, and not only in the world of espresso – brewed coffee, in all its forms, from plunger to siphon to the myriad interpretations of drip-brewing have recently all been subjected to the tyranny of the scale and the evidence suggests that the world is tastier for it.
Espresso has long been considered a frustratingly complex mix of science and art, and it seems that each year a different part of the shot-pulling process is picked apart, prodded, discussed and reassembled in a better way. Coffee particle size, tamping technique, tamp shape, portafilter size, brew temperature and extraction time have all been brought under the scalpel in the quest for zero defect (apologies to Panasonic), but it’s been really encouraging to see the same level of precision being applied to cheaper and more home-friendly ways of making coffee.
Anyway, seeing as so much has already been written on this, and considering the fact that we’re still coming to grips with it ourselves, we thought we’d point you in the direction of two good articles on the topic. So, for your reading pleasure:
An afternoon well spent.