Thinking about extraction...
I'm wanting to spend a little more time experimenting with coffee extraction and I'm hoping that you'll help me flesh out the thinking that is bouncing around in my personal echo chamber.
I'm thinking about extracting coffee nine different ways and subjectively recording my thoughts on those extractions. The nine extractions will arise from the various combinations of (a) three different grind sizes and (b) three different brew ratios. The specfiics of (a) and (b) are yet to be decided!
I'll then subjectively score (perhaps on a scale of 0-5) my views on the coffee in terms of: viscosity, bitterness, sweetness, fruitiness, and overall happiness with the cup.
All coffees will be tasted as espresso.
I'm not yet sure how I'll express the output of the findings... but we can leave that as a surprise!
Please let me know if you think this would be helpful to you. Also if this does prove interesting then I have the equipment to take this further and consider objective findings, such as the actual grind size that is being extracted as well as the extraction yield of the brew using my refractometer.
Cheers!
To understand the hygroscopic nature of coffee grounds click here
To read about the roaster exhaust fan click here