Comments on: Rate of Flow http://blog.colinloh.com/2008/05/02/rate-of-flow/ My espresso pulls, notes on roasting coffee, coffee reviews and anything else in between. Formatted for iPhone / iPod Touch. Singapore. Tue, 06 Jan 2009 07:04:56 +0000 http://wordpress.org/?v=2.7 hourly 1 By: colin http://blog.colinloh.com/2008/05/02/rate-of-flow/#comment-164 colin Mon, 12 May 2008 07:22:29 +0000 http://blog.colinloh.com/2008/05/02/rate-of-flow/#comment-164 I concur. Making a good espresso is a science. There are too many variables involved. The existence of PIDs and better equipment help in a small way to minimize this number. I use 20 grams of coffee in a double basket. I've not measured the exact volume of espresso. I shall work on that. I concur. Making a good espresso is a science. There are too many variables involved. The existence of PIDs and better equipment help in a small way to minimize this number.

I use 20 grams of coffee in a double basket. I’ve not measured the exact volume of espresso. I shall work on that.

]]> By: hao http://blog.colinloh.com/2008/05/02/rate-of-flow/#comment-163 hao Fri, 02 May 2008 19:21:55 +0000 http://blog.colinloh.com/2008/05/02/rate-of-flow/#comment-163 Hi Colin, what's you brew ratio? Meaning what's the weight of the espresso you pulled with how much coffee(weight as well) in the basket? I don't think there is an ideal pour rate. It's really your taste. No one can fault you if you want to pack it in for a triple basket and just get 1 oz or 16g of espresso out of it. I think maybe the more important thing is if there is channeling and blonding. You know what, if it is about taste, there can be so many variables already! Shape of the cup, leaving the cream intact or mixing it in, whether the shots flows down the walls of the cup or straight onto the bottom, and even the diameter of the cup can be a variable affecting taste and experience. Sigh..espresso is so complex.. Hi Colin, what’s you brew ratio? Meaning what’s the weight of the espresso you pulled with how much coffee(weight as well) in the basket?

I don’t think there is an ideal pour rate. It’s really your taste. No one can fault you if you want to pack it in for a triple basket and just get 1 oz or 16g of espresso out of it. I think maybe the more important thing is if there is channeling and blonding.

You know what, if it is about taste, there can be so many variables already! Shape of the cup, leaving the cream intact or mixing it in, whether the shots flows down the walls of the cup or straight onto the bottom, and even the diameter of the cup can be a variable affecting taste and experience.

Sigh..espresso is so complex..

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