Flow control for light roast using Lelit Bianca paddle

This is one method is using flow control to get the best out of light to lighter end of medium coffee. This method uses variable pressure to maintain the flow rate. #espresso #coffee #flowcontrol #lelitbianca #lelit #coffeelover #coffeeaddict
Edit- I extracted 45 gm (not ml)

[@samuelhof2192]

Why 95 degrees?

[@UnderstandingCoffee]

Light roasts need higher temperatures as they are difficult to extract.

[@filipkarpinski6737]

yeah so why don't 97?@@UnderstandingCoffee

[@UnderstandingCoffee]

⁠@@filipkarpinski6737 Great question. There’s a fine balance- higher temperatures extract more but the use of water at a temperature of ≥96 °C makes substances appear, such as guaiacol and pyrazines that give the smoky/astringent flavours.
Andueza, S., Maeztu, L., Pascual, L., Ibáñez, C., de Peña, M.P. and Cid, C. (2003), Influence of extraction temperature on the final quality of espresso coffee. J. Sci. Food Agric., 83: 240-248. doi.org/10.1002/jsfa.1304
There’s a bit of trial and error. My starting point is 92-93 degrees but if the espresso tastes under extracted despite adjusting other parameters, I’ll push the extraction with higher temperatures. With light/medium roast, generally speaking higher temperatures work well although with my current coffee, there’s less astringency at 93 degrees.