Here, I go over how I quickly dial in coffees for more traditional style espresso. I go over observing roast profiles to dictate rough ratios, getting them to that zone, then dialing in based off taste.
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Variables of extraction to note are:
Time (more time=more potential extraction)
Dose (more coffee with fixed water= less potential extraction)
Temperature (higher temp= higher potential extraction)
Grind size (finer grounds= more exposed surface area and more potential extraction if within aforementioned ideal window)