Workfloor Coffee Lab

All about Espresso : Barista Geun-Ha Park
     
<Copyright is marked on the picture>

Recently I have subscribed a coffee channel in Korea.
They have been inviting all the marvelous Korean Baristas 
one by one for each session. 

On this post, I want to summarize the contents for me to study 
coffee myself. 

Before then, I would like to let you know It's from "coffee tv".

     Key mistakes during Extraction.
  
     The most frequent mistake the majority of Baristas makes 
     normally is coffee overdoes not fitting with the filter basket. 

     But In the past, even now, a fair number of baristas still
     prefer to do up-doesing for clean ristretto. 
     
     I think what Guen-ha park said is not that. 

     He is saying that if we want to increase our doesing amount,
     We can just change our filter basket to another thing suitable for 
     the doesing amount we want.

     Of course, We do not need to checkweigh perfectly.
     Because The volume of coffee beans should be different 
     depending on its level of roasting. 

     Basically error range would be 1 gram more or less.
     
     Lets presume we does proper amount of ground coffee 
     in the suitable size- filter basket.

     How about output?

     It totally depends on the type, level of roasting, variety of the 
     coffee.

     To make it simple, we can set up the brew ratio 1:2
     That is, we can pull 34grams of espresso from 17grams of 
     ground coffee. 

     If the output and extraction time, both of them are proper
     and flavor is also satisfying comparing with your expected 
     point, from that, The most important thing is keeping 
     the process and nuance. 

     He is saying like we need to use a precise scale every single
     extraction to keep that.