Espresso Extraction: Measurement and Mastery by Scott Rao

Author:Scott Rao [Rao, Scott]
Language: eng
Format: epub
Tags: coffee, barista, espresso
Publisher: Scott Rao Coffe Books
Published: 2013-09-08T04:00:00+00:00

Burr Sharpness

Sharper burrs produce narrower PSDs. As burrs dull, they create more fines and boulders.4 Additional fines increase surface area and decrease flow rate, and extra boulders decrease surface area and increase flow rate. One might think the simultaneous increase in fines and boulders would balance out each other’s effects. Alas, this is never the case; the net results are always decreased flow rate and less extraction.

Burr Sharpness and Optimal Extraction

Both the maximum and optimal extraction decrease as burrs dull. Therefore, it’s too simplistic to say, “This Kenya tastes best at 19.5% extraction.” It would be more accurate (but still simplistic) to say, “Using this sharp burr set, the Kenya tastes best at 20.5%, but 30,000 shots later, when the burrs are duller, it tastes best at 19.0%.”

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