espresso why how

ESPRESSO: WHY YOU HATE IT AND HOW TO FIX IT

Ben KaminskyUS Cup Tasting Champion 2009, ’10, ’11Source, Roast, Brew, Design Consulting

Saturday, November 9, 13

Ben Kaminsky

BEFORE WE MOVE ON...

Ben Kaminsky

“QUALITY IS NOT SUBJECTIVE”

Ben Kaminsky

-Ben Kaminsky

“QUALITY IS NOT SUBJECTIVE”

Ben Kaminsky

WHAT IS SPECIALTY COFFEE?

Ben Kaminsky

“Specialty coffee can consistently exist through the dedication of the people who have made it their life's work to continually make quality their highest priority.”

Ben Kaminsky

“Specialty coffee can consistently exist through the dedication of the people who have made it their life's work to continually make quality their highest priority.”

Businesses that focus primarily on the flavor of coffee.

Ben Kaminsky

“Whether green bean, roasted bean or prepared beverage and by the quality of life that coffee can deliver to all of those involved in its cultivation, preparation and degustation. A

coffee that delivers satisfaction on all counts and adds value to the lives and livelihoods of all involved is truly a specialty coffee.” - Ric Rhinehart

Ben Kaminsky

In essence, the concept was quite simple: special geographic microclimates produce beans with unique flavor profiles, which she referred to as 'specialty coffees.' -Don Holly

paraphrasing Erna Knutsen

Ben Kaminsky

Extracted coffee of any concentration, where by virtue of its flavor alone, one could derive some sense of that coffee’s high quality of picking, country of

origin, variety, terroir and/or processing.

Ben Kaminsky

Extracted coffee of any concentration, where by virtue of its flavor alone, one could derive some sense of that coffee’s high quality of picking, country of

origin, variety, terroir and/or processing.

Ben Kaminsky

WHAT DO WE KNOW?

Ben Kaminsky

WHAT DO WE KNOW?...actually.

Ben Kaminsky

ESPRESSO: YOUR MOST SOLD PRODUCT

Ben Kaminsky

ESPRESSO: YOUR MOST SOLD PRODUCTAlso, probably comprised of your worst green coffees and the ones you’re least proud of...

Ben Kaminsky

COFFEE SUCKS LESS THAN BEFORE...BUT STILL SUCKS. EVEN IN GOOD PLACES.

Ben Kaminsky

ALL BREWERS ARE FLAWED

Ben Kaminsky

Whats actually wrong with espresso?Saturday, November 9, 13

Ben Kaminsky

BASICS

Ben Kaminsky

WHAT IS ESPRESSO?

Ben Kaminsky

WHAT IS ESPRESSO?

Ben Kaminsky

WHAT IS ESPRESSO?

•Finely ground coffee brewed with high pressure hot water.

•Thats it...

Ben Kaminsky

DEFINITION OF ESPRESSO BY SCAA

Ben Kaminsky

•7-9g of coffee per 45ml beverage

Ben Kaminsky

•Assuming fresh coffee, this equates to about 20-25g of beverage by weight

Ben Kaminsky

•Assuming fresh coffee, this equates to about 20-25g of beverage by weight

•“Flow time” of 22-28 seconds, so actual brew time of 26-40 seconds.

Ben Kaminsky

SUMMER 2012 EP STUDY

Does pressure profiling in espresso actually increase extraction?

Ben Kaminsky

Total Dissolved SolidsSaturday, November 9, 13

Ben Kaminsky

GETTING BETTER RESULTS FROM YOUR GRINDER

Ben Kaminsky

•1kg minimum coffee in the Robur hopper

Ben Kaminsky

•Correct headspace (proper doses = 2-3mm minimum)

Ben Kaminsky

•Best results using VST 20g basket. If you don’t like the way your coffee tastes in the VST basket, is because you don’t like the way your coffee and/or roasts taste. Its not the basket...

Ben Kaminsky

•200f/93c at the group

Ben Kaminsky

•200f/93c at the group

•Flat 58.4mm tampers actually extract espresso higher than other tampers (i.e. curved, c-flat, etc).

Ben Kaminsky

A COMMON RECIPE

Ben Kaminsky

A COMMON RECIPE

Ben Kaminsky

suck, but interestingly, Mazzer isn’t so bad.

GRINDERS

Ben Kaminsky

“THE LINE” VS. “3D BREWING”

Ben Kaminsky

YOU CAN’T DO BETTERNor should you need to...

Ben Kaminsky

Time (Z) Ext % (X)

TDS (Y)

Ben Kaminsky

WHY AREN’T MORE ROASTERS CALIBRATING TO AN EVEN AND FULL

EXTRACTION OF THEIR COFFEES?

Ben Kaminsky

Acidity Too High

Roast Darker

Reduce extraction %(shorter shot)

Coffee is More Soluble(ext% increases)

Acidity Lowerbut

Tastes Roasty

Low extraction = sourness(percieved as acidity)

Downward Spiral of Death

Ben Kaminsky

Acidity Too High

Roast Darker

Acidity Lowerbut

Tastes Roasty

Acidity Too High

Roast Darker

Acidity Lowerbut

Tastes Roasty

Ben Kaminsky

Acidity Too High

Roast Darker

Acidity Lowerbut

Tastes Roasty

Acidity Too High

Roast Darker

Acidity Lowerbut

Tastes Roasty

Acidity Too High

Roast Darker

Acidity Lowerbut

Tastes Roasty

Ben Kaminsky

Acidity Too High

Roast Darker

Acidity Lowerbut

Tastes Roasty

Acidity Too High

Roast Darker

Acidity Lowerbut

Tastes Roasty

Acidity Too High

Roast Darker

Acidity Lowerbut

Tastes Roasty

Acidity Too High

Roast Darker

Acidity Lowerbut

Tastes Roasty

Ben Kaminsky

Acidity Too High

Roast Darker

Acidity Lowerbut

Tastes Roasty

Acidity Too High

Roast Darker

Acidity Lowerbut

Tastes Roasty

Acidity Too High

Roast Darker

Acidity Lowerbut

Tastes Roasty

Acidity Too High

Roast Darker

Acidity Lowerbut

Tastes Roasty

Acidity Too High

Roast Darker

Acidity Lowerbut

Tastes Roasty

Ben Kaminsky

Acidity Too High

Roast Darker

Acidity Lowerbut

Tastes Roasty

Acidity Too High

Roast Darker

Acidity Lowerbut

Tastes Roasty

Acidity Too High

Roast Darker

Acidity Lowerbut

Tastes Roasty

Acidity Too High

Roast Darker

Acidity Lowerbut

Tastes Roasty

Acidity Too High

Roast Darker

Acidity Lowerbut

Tastes Roasty

Acidity Too High

Roast Darker

Acidity Lowerbut

Tastes Roasty

Ben Kaminsky

Acidity Too High

Roast Darker

Acidity Lowerbut

Tastes Roasty

Acidity Too High

Roast Darker

Acidity Lowerbut

Tastes Roasty

Acidity Too High

Roast Darker

Acidity Lowerbut

Tastes Roasty

Acidity Too High

Roast Darker

Acidity Lowerbut

Tastes Roasty

Acidity Too High

Roast Darker

Acidity Lowerbut

Tastes Roasty

Acidity Too High

Roast Darker

Acidity Lowerbut

Tastes Roasty

Acidity Too High

Roast Darker

Acidity Lowerbut

Tastes Roasty

Ben Kaminsky

Acidity Too Low

Roast Lighter

Measure it.Extract Higher, duh.

Coffee is Less Soluble(ext% decreases)

Acidity Higherbut

Tastes Salty/Sour

Balance.

Upward Spiral of Happiness

More Sweentess,Less salty/sour

Ben Kaminsky

Acidity Too Low

Roast Lighter

Acidity Higherbut

Tastes Salty/Sour

Balance.

Acidity Too Low

Roast Lighter

Acidity Higherbut

Tastes Salty/Sour

Balance.

Ben Kaminsky

Acidity Too Low

Roast Lighter

Acidity Higherbut

Tastes Salty/Sour

Balance.

Acidity Too Low

Roast Lighter

Acidity Higherbut

Tastes Salty/Sour

Balance.

Acidity Too Low

Roast Lighter

Acidity Higherbut

Tastes Salty/Sour

Balance.

Ben Kaminsky

Acidity Too Low

Roast Lighter

Acidity Higherbut

Tastes Salty/Sour

Balance.

Acidity Too Low

Roast Lighter

Acidity Higherbut

Tastes Salty/Sour

Balance.

Acidity Too Low

Roast Lighter

Acidity Higherbut

Tastes Salty/Sour

Balance.

Acidity Too Low

Roast Lighter

Acidity Higherbut

Tastes Salty/Sour

Balance.

Ben Kaminsky

Acidity Too Low

Roast Lighter

Acidity Higherbut

Tastes Salty/Sour

Balance.

Acidity Too Low

Roast Lighter

Acidity Higherbut

Tastes Salty/Sour

Balance.

Acidity Too Low

Roast Lighter

Acidity Higherbut

Tastes Salty/Sour

Balance.

Acidity Too Low

Roast Lighter

Acidity Higherbut

Tastes Salty/Sour

Balance.

Acidity Too Low

Roast Lighter

Acidity Higherbut

Tastes Salty/Sour

Balance.

Ben Kaminsky

Acidity Too Low

Roast Lighter

Acidity Higherbut

Tastes Salty/Sour

Balance.

Acidity Too Low

Roast Lighter

Acidity Higherbut

Tastes Salty/Sour

Balance.

Acidity Too Low

Roast Lighter

Acidity Higherbut

Tastes Salty/Sour

Balance.

Acidity Too Low

Roast Lighter

Acidity Higherbut

Tastes Salty/Sour

Balance.

Acidity Too Low

Roast Lighter

Acidity Higherbut

Tastes Salty/Sour

Balance.

Acidity Too Low

Roast Lighter

Acidity Higherbut

Tastes Salty/Sour

Balance.

Ben Kaminsky

Acidity Too Low

Roast Lighter

Acidity Higherbut

Tastes Salty/Sour

Balance.

Acidity Too Low

Roast Lighter

Acidity Higherbut

Tastes Salty/Sour

Balance.

Acidity Too Low

Roast Lighter

Acidity Higherbut

Tastes Salty/Sour

Balance.

Acidity Too Low

Roast Lighter

Acidity Higherbut

Tastes Salty/Sour

Balance.

Acidity Too Low

Roast Lighter

Acidity Higherbut

Tastes Salty/Sour

Balance.

Acidity Too Low

Roast Lighter

Acidity Higherbut

Tastes Salty/Sour

Balance.

Acidity Too Low

Roast Lighter

Acidity Higherbut

Tastes Salty/Sour

Balance.

Ben Kaminsky

Acidity Too Low

Roast Lighter

Acidity Higherbut

Tastes Salty/Sour

Balance.

Acidity Too Low

Roast Lighter

Acidity Higherbut

Tastes Salty/Sour

Balance.

Acidity Too Low

Roast Lighter

Acidity Higherbut

Tastes Salty/Sour

Balance.

Acidity Too Low

Roast Lighter

Acidity Higherbut

Tastes Salty/Sour

Balance.

Acidity Too Low

Roast Lighter

Acidity Higherbut

Tastes Salty/Sour

Balance.

Acidity Too Low

Roast Lighter

Acidity Higherbut

Tastes Salty/Sour

Balance.

Acidity Too Low

Roast Lighter

Acidity Higherbut

Tastes Salty/Sour

Balance.

Acidity Too Low

Roast Lighter

Acidity Higherbut

Tastes Salty/Sour

Balance.

Ben Kaminsky

MEASUREMENT

Ben Kaminsky

FILTER GRINDERSTighter distribution = more sexy

Ben Kaminsky

POINTS PROVEN BY THE EK•Essentially all espresso channels to a certain degree in most grinders

•Shots around 9%tds taste like 12%tds on a robur or comparable grinder.

•There are far too many fines in our espresso

•Serve as many different coffees as you like

•We waste far too much coffee

Ben Kaminsky

COMP THIS YEAR

Ben Kaminsky

THE NOT-SO-HIDDEN COST OF THE ROBUR

Ben Kaminsky

•18g dose at EUR.35¢/USD.47¢/.295p per dose

•€19.5/kg or $11.96/lb or £16.4/kg

•60g flush per grind change at €1.17/$1.57/.98p

•15 grind adjustments per day including morning dial in...

Ben Kaminsky

€8,368.80Cost of Goods into the Trash:

$11,299.55£7,036.14

Ben Kaminsky

Opportunity Cost per Year per Robur:

Ben Kaminsky

$56449.99

Opportunity Cost per Year per Robur:

€41,808.61

£35,150.92

Ben Kaminsky

COMMON ISSUES IN ESPRESSO ROASTING

Ben Kaminsky

BAKING VS DEVELOPMENT

Ben Kaminsky

UNDERDEVELOPMENT HAS NO FIXED DEFINITION

It simply “depends”

Ben Kaminsky

GET THE COFFEE IN AND OUT OF THE MACHINE AS QUICKLY AS YOU CAN TO ACHIEVE THE ROAST SOLUBILITY AND

SWEETNESS YOU REQUIRE.

Ben Kaminsky

COLOR MEASUREMENTDouble your roast consistency for about $5000

Ben Kaminsky

MEASURE THE EXTRACTION

IN CUPPING AND ESPRESSOS

Ben Kaminsky

SOLUBILITY PAIRING

Ben Kaminsky

MATCHING SOLUBILITY ACROSS YOUR ENTIRE MENU

Ben Kaminsky

SIDE-BY-SIDE, MULTI-ROAST ESPRESSO TASTINGS WITH THE EK43

A total revelation in espresso QC

Ben Kaminsky

CROPSTER SCORINGAids in assessing large numbers of roasts quickly

Ben Kaminsky

CUSTOMIZING FORMS FOR ROAST ASSESSMENTPRESENCE OF ROAST-5

PRESENCE OF BAKEY-5

PRESENCE OF UNDER D-5

PRESENCE OF AGE-5

SWEETNESS10 x 3

QUALITY OF ACIDITY10 x 3

OVERALL/CUPPERS POINTS10

CLARITY10 x 3

RitRo + SqMi - ROAST ASSESSMENT FORM “N8000” Name:

Ben Kaminsky

ROAST RANGERSet tight parameters for success

Ben Kaminsky

RATE OF RISEHelps you identify baking in espresso

Ben Kaminsky

RATE OF RISEHelps you identify baking in espresso

Ben Kaminsky

TODAYS TASTING

Ben Kaminsky

COFFEE 1

Ben Kaminsky

COFFEE 2

Ben Kaminsky

Time Bean Te...(°C)

Environ...(°C)

Gas(%)

00:00 183.1 181.8 4.000:30 109.9 124.901:00 88.2 120.501:30 86.7 122.602:00 92.7 126.102:30 100.8 129.803:00 109.1 133.3 5.003:30 117.4 139.504:00 125.3 144.204:30 132.8 148.505:00 139.6 152.305:30 145.8 156.006:00 151.6 159.506:30 157.1 162.707:00 162.5 166.0 5.507:30 167.6 169.408:00 172.7 172.208:30 177.6 174.809:00 182.5 177.909:30 187.4 180.610:00 192.5 183.510:30 197.7 185.8 3.7511:00 202.0 185.511:30 204.2 185.912:00 205.9 186.612:12 206.6 186.6

Cupping Scores #1 #2 #3 #4 #5

Cupping Notes

Comments:01:14 - Turning Point10:31 - First CrackSaturday, November 9, 13

Ben Kaminsky

Time Bean Te...(°C)

Environ...(°C)

Gas(%)

00:00 145.2 230.400:30 92.8 125.801:00 88.9 124.201:30 92.3 132.402:00 96.3 139.6 25.302:30 100.8 157.903:00 105.6 166.903:30 110.2 173.404:00 114.6 179.304:30 118.7 183.605:00 122.9 188.005:30 126.8 192.506:00 130.7 195.806:30 134.7 199.707:00 138.5 203.407:30 142.3 205.9 25.208:00 146.0 209.508:30 149.7 213.209:00 153.3 216.209:30 157.1 219.310:00 161.0 221.710:30 164.6 223.3 27.311:00 167.0 215.011:30 167.9 212.512:00 169.1 212.612:04 169.2 212.6

Cupping Scores #1 #2 #3 #4 #5

Cupping Notes

Comments:00:52 - Turning Point10:22 - First CrackSaturday, November 9, 13

Ben Kaminsky

THANK YOU

Ben Kaminsky

espresso why how

flawed ben kaminsky

basics ben kaminsky

grinderben kaminsky

groupben kaminsky

weightben kaminsky

scaaben kaminsky

beverageben kaminsky

minimumben kaminsky

Business

if, how & why?

how to use your rocket espresso machine · pdf filehow to...

espresso, how make it

how why electronics

how why grounding

aram® espresso maker - maxicoffee · 2020. 10. 20. ·...

sponsorship how & why

getting started with xcuitest and espresso · getting...

what ? why ? how?

espresso - philips · espresso espresso lungo caffe crema...

model modelo ecmp50 - mr. coffee...5. begin the brew...

espresso 50 espresso doppio 4 espresso …

[espresso - 28] espresso/attualita

ravioli ricotta et épinardsboissons chaudes. espresso...

lavazza espresso point · 2014-06-19 · lavazza espresso...

bellavita espresso - cdn6.elektronik-star.de · bellavita...

git! why? how?

the why what and how of a shared services model for...

parallel processing: why, when, how?why, when, … ·...

espresso, decaffeinato e - hiltongardeninn3.hilton.com ·...