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
7
Loaded
Number of Brew
7
Name of Coffee
Date of Brew
10/4/2020
4:37pm
Mass of Beans (Ungrounded)
16.3
Grind setting
2
Mass of Beans (Grounded) (g)
16.2
Image of Coffee Grounds
2020-10-04 12.38.04.jpg
Mass of water (g)
70.0
Water Temp. (C)
97.0
Pre-infusion duration
0:20
Mass of Coffee (Brewed)
72.0
Image of Brewed Coffee
2020-10-04 12.50.17.jpg
Flavor Rating
Machine Used
Gear Set (from Gear)
1
Notes
Process
I pre-infused for about 20 seconds, which led to me feeling as if I was getting enough pressure for the first time.
I used about 70g of water, thinking that trying to fill up the water chamber of the espresso machine to almost the max was the way to go, but found that the result ended up tasting a bit too diluted. I also had to pull 3 or 4 times before all of the water had been used. 65g is probably the sweet spot.
The shot came out a bit lukewarm, but I think I preheated the portafilter for long enough. The problem was probably that I needed to run some more boiling water through the machine. It’s also possible that because I was reusing the water that I ran through the machine, each successive time I ran water through the machine, that water came out a it cooler. This would have resulted in trying to preheat the machine with lukewarm water for all preheat attempts after the first.
I noticed that more beans popped out of the hopper while grinding with the medium roast beans than the dark roast beans.
Flavor
The shot had a sort of “berry” taste to it, but the base flavor was pretty similar to the Ad Astra dark roast I had tried before. My guess is that this is due to this coffee being a medium roast; I’ve heard that medium roasts tend to retain more of the original flavor of the coffee than dark roasts, which tend to be more homogenous in flavor profile.