Last month, we wrote about why you might want to shake your grounds before making espresso. Lance Hedrick’s testing showed that shaking was somehow dramatically increasing extraction in his espressos, while simultaneously decreasing shot time.| Barista Hustle
Densification results in more spherical coffee particles, which allows them to pack together more evenly. This in turn would allow water to flow more evenly through the puck.| Barista Hustle
The big leap in espresso technology is something brilliantly simple, intuitive and affordable. It’s the ‘high extraction’ filter baskets. Armed with these new baskets, better distribution tools — and an open mind about the shot time and brew ratio needed to make great espresso — baristas are making different styles of coffee, and pushing the envelope of extraction further than ever before.| Barista Hustle
when dialling in a coffee recipe, baristas will intuitively change the values of their input parameters to get their desired response values. those input parameters and response values are not…| Medium
Grind Size Analysis in Prof Steven Abbott's Practical Mechanical science and apps| www.stevenabbott.co.uk
From espresso to pour-over coffee preparation, the EG-1 is Weber Workshops's 80mm premier flat burr grinder for specialty coffee, now upgraded to the Mk.3 edition. The EG-1 Mk.3 ships standard with Weber Workshops's magnetically mounted CORE burr set, designed to be used for everything from pour-over to espresso. We al| Weber Workshops
Built for 58mm baskets, the Blind Shaker® redistribution tool is perfectly engineered to help baristas reduce static, decrease channeling, and increase extraction yield on every shot. The polished-smooth interior is finished with a proprietary process to resist grounds sticking, to ensure minimal brushing is needed to| Weber Workshops