The Very Specific Way to Make an Excellent Iced Espresso
8 records
Sum
36
Summary
Summary
Sum
117.9
Summary
Sum
136.5
Summary
Sum
369.3
Sum
672.0
Sum
1:20
Sum
281.0
Summary
Sum
12
Summary
Summary
Summary
Summary
Extensions
Alert
Lorem ipsum
Okay
2
Loaded
Number of Brew
2
Name of Coffee
Date of Brew
9/19/2020
7:01pm
Mass of Beans (Ungrounded)
18.1
Grind setting
Mass of Beans (Grounded) (g)
17.1
Image of Coffee Grounds
2020-09-19 15.52.17.jpg
Mass of water (g)
64.0
Water Temp. (C)
96.0
Pre-infusion duration
Mass of Coffee (Brewed)
50.0
Image of Brewed Coffee
2020-09-19 15.44.27.jpg
Flavor Rating
Machine Used
Gear Set (from Gear)
1
Notes
Flavor
bitter, acidic, lukewarm
I’m thinking that the kettle stopped holding the water’s temperature at 96 C
I used too much water for the recipe PT had, which detailed a yield of around 40g, whereas mine was around 50g
Process
I attempted a pre-infusion this time, waiting for about 7 seconds after slightly pulling the arms up and then pulling them down partially (about 1/3 of the way down). The result was that I got way more resistance.
I realized I had been using the Grinder GC backwards, meaning that I had probably ground at h to e coarsest setting for my first shot, as opposed to the finest setting.
I rinsed out the grinder in between the first and second brew, meaning that it’s possible that some water got left behind that interfered with the grounds.