The Espresso Compass
January 24, 2016
The Espresso Compass is a little more complicated than the Brewed Coffee Compass. Last year I wrote a series on Espresso, culminating in a video showing the relationship between extraction, brew ratio, and the coffee control chart. If you’re on top of that, you’ll get this compass in no time. If not, I recommend reading my posts on espresso Dose, Yield, Time and the video ‘Putting it All Together’.
A few pointers:
The Espresso Compass is at an angle because I wanted to keep the usual x/y orientation of Extraction and Strength as they are found on the coffee control chart.
Each slice of the triangle shows the flavours you can move through when adjusting yield. Increasing yield will make the espresso simultaneously weaker and more extracted. Reducing yield will make the espresso simultaneously stronger and less extracted.
Moving to a different slice requires changing grind setting and extraction evenness. In lower and less even extractions, you’ll notice that over (red) and under-extraction (yellow) are much closer together and the sweet spot (green) is smaller. If you’ve ever had a simultaneously bitter, sour, and low strength espresso it was likely sitting in the lower left slice.
The more you improve and increase your extraction, the further away from that hell you will be. More even extractions have a much larger sweet spot that tastes more like the coffee itself, and less like the taints of poor extraction.
Note: increasing extraction can only really be done in conjunction with improving its evenness. Grinding finer and finer does not result in a continuous increase in extraction, and it certainly doesn't always result in more deliciousness. A lot of the time it results in the exact opposite. For more on this, read up on the law of limiting returns in espresso here.
As always, if you need any help I’ll be down below! Please feel free to share this graphic with other coffee people - all I ask is for a mention or link to the blog alongside it :)
If you have enjoyed reading this and want to enjoy delicious coffee with the rest of the community – register for our monthly Superlatives coffee subscription. Or if you just want to keep up with every thing Barista Hustle - sign up to the Newsletter.
Barista Hustle has been a great way to share surface-level information with the coffee community, and it’s so far he...
DIY Extraction Tasting
The very first post on Barista Hustle was about understanding the taste of extraction. This week I’d like to share a ...
The Cowculator It’s time people. For the second instalment of our series on milk, we give you “The Cowculator”. The C...