Why we need to stop obsessing about brew temperature
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- Опубликовано: 13 июн 2024
- Coffee pros have been obsessing over espresso brew temperature for the last couple of decades (at least). In part 4 of our series of espresso extraction, we ask the questions: Is brew temperature really the holy grail for perfect espresso?…and if so, then what temperature should I set my machine?
Links mentioned in the video:
Barista Hustle - www.baristahustle.com/blog/wh...
…and this one - www.baristahustle.com/blog/te...
Influence of extraction temperature on the final quality of espresso coffee: onlinelibrary.wiley.com/doi/f...
Sections in this video:
0:00 Does brew temp matter?
1:00 Brew temperature test Results
2:16 What about small changes?
3:11 Why a 'Magic Number' doesn't exist
5:53 Finding the right brew temp by taste
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Decent DE1 measures right at the puck and has a cool water pipe to make fast adjustments. Cant beat it. Yet.
love how you actually prepared some potatoes to underline the roasted dinner thing
Intrestingly discribed, nice editing and really good quality of video and content : )
Great video! Well explained!
85 for extra dark, 90 for medium, 95 for light! Roughly! 👍
Excellent content - thank you!!
Super informative 🙏thx
amazing channel
Earned a sub thanks!
Thank you!
Just to put things in the right order with the Linea Mini used for the purpose of this otherwise very useful video - the Linea Mini has a temperature probe right above the intergrated grouphead (E.3.013 in the parts catalogue) and sits between the brew boiler and the grouphead. The offset on the Linea Mini is less than one degree °C. It’s misleading to point at the steam boiler and the grouphead to illustrate what temperature offset means on a Linea Mini. But I totally agree with the importance of measuring the offset on other machines and with dialing by taste!
yes, our mistake. should have used a different machine for the illustration 🤦♂️
My OCD thanks you.
Hey, you made a video on what barista’s should not due. I went to a coffee shop and they they wiped the puck group head with a rag that had the remains of coffee hounds on the rag and the puck basket was not completely cleaned and you could taste the old grounds that were left in the basket
Rather like drinking a latte prepared at Starbucks shot pulled at boiling point- and the Linea has not been backflushed in a week.
@nomadsolos it's called "seasoning" 😂
My machine doesn't have an option for a specific temperature in degrees. My choices are low, medium or high, whatever those actual temperatures are.
I'm using simonelli Oscar2.. got no meter gauge so yeah..🤭
good to know... my machine do not have temp control though lol
This video is very interesting. You suggest dialing in your recipe, but temperature affects flow and extraction so you can’t keep your recipe controlled. If anything, you’ll have to dial in per temperature to fairly compare temperatures by taste.
Do you serve double espresso on all milk based coffee?
No, for small milk coffees (160ml cup size) we use a single (split shot, typically from a 21-22g double basket). For larger sizes we use a double.
1- You said it in the video, temperature must come after all others variables are taking care of
2- Having a PID does not mean you have to focus on a particular temperature number. The great thing is that now machines let you choose the temperature, so you can brew hotter or colder.
That's just it. Personaly I don't care about the displayed temperature value. If I need a hotter temperature I press up, otherwise I press down.
Like all parameters and especially the most important ones, you need to learn the "standards" and then "get rid of them" and adjust it to your own taste. Just saying "95 for light" and applying this for all light coffee is not bad, if all other variables are set correctly. But then you are missing out the research of your own perfect shot.
what kind of espresso machine do you use?
The one right behind him (on the left of the video) should be La marzocco linea pb, one of the most popular brand of espresso machine in Australia.
Correct, most of this was shot on the Linea PB, but we used a variety of machines in our tests.
I am not a Pro - (that said) - I DO pay a great deal of attention to brew temps, as we know it has a great impact on taste. I also pay attention to preinfudion.
We know the altitude the bean was grown in will determine at what temperature the bean will like best in extraction.
I really noticed all of this in brewing coffee long before I pulled my first shot of espresso.
That said - Here in America , brewing my coffee at 700 ft above sea level, if I am making Brizillian Coffee I will brew it at 203 degrees Farienheit - and if pulling a shot it will be at 202 Degrees with a 5 sec Preinfusion.
I will often search for the temperature based on the roast, and where it was grown, A Bolivian Medium Roast I will brew to the sweet spot of 200 degrees farenheit . ( all of this is based on my machine which will vary from others).
Yes dial it in by taste - but based where to start on the type of roast, and the region & altitude where it is grown, and even the altitude of where you live. (It does affect the brewing point) Boiling Point of water at 12000ft is much different than the boiling point at sea level.
That is how I do it.
So the takeaway is “most machines are crap at measuring and keeping temperature, so don’t even bother”?
I'd suggest that takeaway was not to obsess over a singular temperature and expect repeatable results across different machines, from one brew or coffee to another.
Not so fast - My Ascaso has P.I.D. and temp is really easily controlled - just a push of a button.
That answer is easy if you own a rancilio, even with a PID.
95° c all the way 😁
Bhai Hindi me batayo na 😅
Decent machine people who don’t have to bother with inaccurate measurements and lies stand with me.
Lame