Espresso Through Paper: Extra Credit
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- Опубликовано: 8 июн 2023
- New adventures with paper-filtered espresso, and a few lingering questions answered. Did I witness a miracle? Only one way to find out.
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Setup:
16 g dose
Preinf: E-61 default
Baseline paperless extr: 30 g in 30 sec (+/- 2)
E&B Lab B702TF-h22-NT ridgeless, straight, flat basket
IMS E61 200 IM shower screen
Pump set to 8 bar
Water temp set to 94° C
Chemex white filter papers via Good Brothers Coffee: goodbrotherscoffee.com/produc...
#espresso
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Kalimba Relaxation Music by Kevin MacLeod
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You'll find Part One here: ruclips.net/video/6Mh8QbOpcd8/видео.html
A key variable in extraction is the pressure gradient across the puck vertically. Placing the paper below the puck removes the pressure difference created by the perforations in the basket, resulting in a larger pressure gradient and a faster extraction time. To compensate for this you would have to reduce the pressure at the top of the puck with a paper in place until the extraction time with paper equalled the extraction time without paper at the higher pressure. You could easily run this experiment with a Decent machine or a Flair 58.
very good observations - at both ends of the taste scale, totally unnecessary and childish stuff - here we can see the effects of post modern coffee fashionistas mainly having their own reputation and business in mind - by creating pseudo spectacularity - thank you very much, also for the calm and precise presentation
Also, thank you for your no BS approach and funny videos. They are a joy to watch and are very appreciated!
I think the grounds without paper block the holes in the bottom of the basket more than with paper does. So it flows out easier. Paper keeps the holes cleaner, basically.
That makes sense.
I really do appreciate your approach to the matter. Very enjoyable work always. Thank you very much!
You too :)
Definitely an instructive video, our taste buds thank you for all of your work and efforts. Cheers.
My pleasure!
I use paper top and bottom of puck. The grind is finer to compensate for the faster run time, 18gr dose to 40gr out in 32-35 seconds. This is a stable recipe for me & Flavor is fine. The top paper is to reduce backwash, part of the no chemical hygiene I am trying to practice. (Seattle tap water through a Brita filter.)
I have been trying this on the Cafelat Robot with the robot paper filters. I have not yet been able to make a "good" shot with the bottom paper but still I am curious. I believe that the "correct" compensation for the faster run-time would be to keep the grind size but lower the pressure to get the same contact time. It would be very interesting to see a new follow-up from the wired gourmet with this approach!
I really think doing turbo shots will change your perspective on short duration shots.
Hope so. I'll be looking into that soon.
/sub
Looking forward to the upcoming metal filter review, yeee
I agree. Ive tried as well couple of months ago, and dont bother any more. I use extremly long shots from time to time, there i use lighter roast and slightly coarser grind, ratio 1:6 aprox. But when i want real italian espresso, nothing can beat standard recipe 1:2 or even slightly shorter. 17g in and 30-32g out in my case
I used to work at a cafe that did turbo shots exclusively. 12-18 second shot times with about 10/11 seconds of Mavam low flor pre-infusion (though the shots still tasted good without).
I found there was a very tight sweet spot of what worked, and what didn’t.
We had to really tweak the pump pressure to around 6 bars, temperatures over or under 200 for most coffees tasted worse, the higher yield shots they were doing in Seattle didn’t work due to Nashville’s water content either.
Also, using the same systems, I could not get close using a Mythos. The burr geometry just didn’t work for this style of brewing…
1/10 shots were the best espressos I’ve ever had, while 9/10 were still good, just didn’t have the same level of clarity. I’d imagine alignment may fix this or even better burrs with fewer fines. What’s funny though was the coffee wasn’t anything special and it tasted phenomenal.
My point here is this…brewing like that is tricky unless you can tweak and account for every variable in your “Brewing Ecosystem”. But once you get there, it’s a lot of fun!
I’ve also had my foray with bottom paper filters. I soon got ride of it. Needed up having to grind super fine. It was more inconsistent and not as enjoyable overall for me. Still use paper on top for cleaningness sake
Any plan to do a dedicated video on Turbo shots? So looking forward
There is no need to pre-wet the paper. It becomes wet the moment it achieves contact with water anyway and the same "holes" you see get patched up anyway.
I use Paper filter on the top of the puck for cleanness purpose .
I myself have played a bit with paper filters, and although I enjoyed the consistency between shots, i found flavour and texture to be lacking. I've since moved to a cloth filter at the bottom of the basket which seems to preserve those drink qualities while maintaining the mechanical advantages of the paper filter!
Great vid as always!! I’ve been playing a lot recently with papers - bottom only, bottom and top, and top only. Best extraction and taste to be honest i find when only using a metal mesh - shots have more body, taste and the extraction itself looks a bit more even. BUT - when using papers like a sandwich - sure keeps everything nice and clean!
Regarding the pressure - is your standard opv set to 8 bar max? Do you find it better than 9?
I like the tidiness of the top screen too :)
Hey Thomas! Did you have a video on your Profitec? I swear you did a run down / inspection/ explained your choice video but i cant seem to find it! I recall you mentioning it in another video to prepare for your espresso deepdive but was hoping to watch and show a friend to reccomend the same machine. Thanks!
Yes, gearing up for espresso; I just re-posted it.
I'm not sure that 20 seconds is too short, though - that's starting to get into "turbo" territory. Generally nicer with lighter roasts.
I'll be looking into that.
Mr Gourmet - did you do any testing with varied roast levels? i shared your previous video in a forum and it came across as very controversial to many, often commenting that due to the supposedly roasty coffee you use, papers are apparently not as beneficiary as when using lighter roasts which are harder to extract in espresso. i cannot comment on whether this is true. the paper then apparently evens out the extraction and apparently makes the cup better..? i dont make espresso and struggle to drink highly acidic light-medium roast espresso, but do wonder if the paper=good? argument isnt as simple as one may think.. after watching lance hedrick, i was of the impression that they always yielded improvements, so its all very confusing
I used one coffee sample in each series of tests. If you start mixing up coffees, you introduce so many variables (roast, cultivar, climate, density, freshness, etc) that you can probably start with a conclusion, then support it afterwards. I control as many variables as I can to isolate the paper's effects. The idea that it has substantially different effects that depend on roasting alone reeks of desperation :)
@@wiredgourmet i just find the very different conclusions interesting, from a scientific perspective. If it was such a benefit id expect to see it no matter your ingredient… 🤔
Generally lighter roasts will always benefit from anything that’ll push higher extractions. Roast levels absolutely matter with things like paper filters (or pulling 1:3-1:6 ratios, turbo shots, etc.) but you’ll never have that classic syrupy body usually associated with espresso.
But even in pour overs/filters light roasts will tend to have thinner bodies in place of more complex fruitier, juicier tasting notes.
If you like dark roasts, these extra steps are just gonna make your coffee over-extract and taste gross.
@@ahpadt idk ingredients have pretty drastic changes to technique in coffee and outside of it. For example using substantially cold water might be called “great technique” for tea drinkers that only drink japanese senchas, but black teas require hotter, near boiling water to extract the flavors properly. There’s a fundamental divergence in style of brew and ingredient. In the same way, for pourover everyone seems to understand why you might add more agitation and higher temps for a light roast vs a darker roast pourover. I think the results track really reasonably onto espresso. coarser ground, fastwr flowing, longer ratio, paper filtered shots produce a lovely beverage with light, dense coffees. Those same specs and flow rates and filters on a darker coffee would produce a way different result that highlights the negatives of the darker coffee. Darker coffees are naturally enhanced by shorter more concentrated shots that forgeound their heavy texture and extract less efficiently to avoid bitterness. That is a style that maximizes the positive qualities of the coffee. These “cutting edge” techniques are almost all made to maximize the positive qualities of a very different style of coffee that is not very similar at all to traditional espresso roasts even on filter or on the cupping table. Im not a scientist, but it doesnt seem crazy to me that “better technique” is very often tied to maximizing the specific ingredient you are working with. You dont bake red apples and you dont really just eat granny smiths.
@@alexmilne3684 Unrelated, but how hot are you brewing your black teas? I've never noticed anything good happening above about 90C. Talking Chinese black
ed tea
I have a cheap modded Dedica + K-Plus handgrinder and my shots are unilaterally perceived by others as better with a paper filter. I do use much thinner filters than the Chemex though (more like a Hario paper, in line with your findings for 'best'). I don't see puck layering like you do. My theory is that paper filters help tidy up shots from less premium grinders, perhaps those that produce an excess of microfines that are then trapped by the paper. Or perhaps if your grinder is too unimodal, there is a lack of fines, so the faster flow enabled by the paper allows you to grind finer - which brings up the number of microfines and helps achieve a better flavour.
I know you're done with experimenting, but I'd be curious to know if your findings are the same using a cheaper grinder :P
That makes sense.
Your K-Plus is much lower finer than his Mignon. Like, a lot lower fine.
@@Andrew-wp1bz So I imagine the paper lets me grind finer by increasing flow rate. I pull a 1:2, 30s shot at setting 2.9-3.2 on my K-Plus, which is well into the Turkish range.
@@Mandragara yeah the running theory is that the paper reduces clogging in the holes of the basket which lets you grind much finer without getting a clogged shot.
This gets you a higher extraction yield which is (usually but not always) beneficial for lighter roasts. It also (of course) reduces the micro fines in the cup. Both of the those things work together to give you higher clarity (delineation of flavour) but less complexity.
@@Andrew-wp1bz So that would explain why I, with a more filter-focused grinder, see benefits from the paper whereas Mr Wired Gourmet with a more optimal espresso grinder does not.
try an in between grind
You mention too acidic and not enough bitterness in both videos. I’m not really familiar with your content. Is there anything you could share about where your taste lie along the spectrum of coffee(such as 3rd wave or otherwise), to give context for your evaluation? I’ve only ever seen the paper filter idea pushed by squarely 3rd wave people who seem to chase juiciness and such, and seem to avoid bitterness which you mentioned is lacking. Just curious if this is at the root of this
No one thinks about water, which is 80% of the drink. I have soft water with very low residual alkalinity, so that affects the coffee balance. Some people have chalky water and struggle to get a balanced result in the opposite way. Some people follow the 3rd wave fads on a monkey-see-monkey-do level, and don't really know what they're tasting. But everyone is critiquing flavor on the basis of their water, knowingly or (more likely) not. Everyone seems to agree that the papers reduce bitterness and increase acidity. Too much for my taste, that's for sure :)
Extra step to already complicated espresso making... Not worth it 😉