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Frustration leads to golden coffee extraction

12/12/2013

I had a very frustrating morning dialing in a coffee extraction after messing about with the grinder settings. You know that feeling you get when your on your third extraction and have had terribly slow pours ending with bin shots?

Well, I was onto my forth coffee extraction on my Rocket Giotto and it was STILL way too slow of a pour, so I thought, I'm over this, this ones a keeper. 90 second extraction, yes, 90 seconds.. add milk and serve. It tasted really good. I put it down to just being a release of frustration. Then my wife texts me from the train, I'd given hers in a keep cup; "great coffee!"

Seriously? Whats up with that?

2 Comments

Chels

4/2/2014 03:20:59 am

I've had a similar experience- both ways. Watched the coffee flooding through and thought 'how much more coffee will I waste to get the grind right!???' Tasted it and been surprised.
I usually like a really restricted shot. I guess it's all about an open mind and experiments!

Paul

2/3/2014 07:26:51 am

In my "limited" experience, I have found that the peak temperature of the grind has the largest affect on the taste, not the time taken. I have personally found 75-80DegC to be the magic region for sweet, strong coffee. I have done some extensive testing with my siphon and machine- time I do not care about, just a perfect taste.

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Frustration leads to golden coffee extraction

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