This seems to go against conventional wisdom, which says that less coffee will reduce brewing time and a coarser grind will also reduce brewing time, and consensus seems to be that you want a brewing time somewhere between 20 and 30 seconds. Or did I misunderstand something?
Anyway, the reasoning seems sound, so I'm going to have to give this a try.
https://www.cell.com/matter/fulltext/S2590-2385(19)30410-2
They suggest a courser size and less pressure to avoid channeling.
I’ve been using this technique for a while, I think the results are better (but of course there’s a strong bias when people think they are doing the cleverer thing in food preparation).
For light roasts I hold the pressure at around 1 bar for ~30 seconds before increasing to 7 or so.
I did see a video on americano's recently where steaming the water to heat it rather than using a kettle or water from the espresso machine's boiler made a better drink. That does intrigue me and I'll probably give it a try this weekend.
Lately I've been making mostly decaf and it's really hard to get a good shot no matter what I try. Drip coffee comes out great, but my decaf espresso always seems to have a real harshness. Beans are fresh and my water is good, so I'm thinking it's time to replace the burrs in my grinder.
Was it Mr Hoffmann[0]? He has a decent explanation for why this might be the case too (and does an experiment later which points to it maybe being dissolved gases.)
But I also do enjoy ~6bar shots using a traditional lever style machine.
I can make bad coffee every time myself by putting 2 spoons of vinegar in it.
But, I think for any recipe, "total brew time" is just a way to communicate contact time with water, and should NOT be a goal unless you're trying to copy what someone else did with that same coffee, and is IMO more important for pour over in that regard than espresso.
"most reproducible" -> Does not mean good.
A lot of generic weak coffee is 'consistent', but not 'good'.
> Pabst echoes that advice: “My recommendation for people at home, without knowing anything they are doing, 90% chance that if you use less coffee and grind a little coarser [your coffee] will actually taste better.”
So it's not just about consistency, but also quality.
This is why I think the Aiden is underrated. It way more consistent than I was when doing pour over but still lets me tweak variables.
A pet peeve of mine is when people mention "weak" coffee. What does this mean?
