To dial in espresso coffee by taste is like a barista superpower. As automated equipment takes over the more repetitive parts of the barista's day-to-day work, one thing that remains fundamentally human is the ability to taste.

In this video, Paul gets into the details of how you can use grind size, coffee dose & the amount of water to influence the balance of Sweetness, Acidity, Body & Bitterness in espresso coffee.

Note: This is the sequel to the video - Espresso Recipe: How to make consistently better tasting coffee (link below), which covers the basics of using an espresso recipe to control espresso extraction. Best to start here if you're new the world of controlling espresso extraction by weight.

Chapters:
0:00 Intro
1:04 Learning how to taste coffee
1:35 Sweetness, Acidity, Bitterness & Body
3:22 Extraction Time
4:36 Coffee Dose
5:40 Amount of Water
6:16 Bringing it together
7:40 Other Factors

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Links:

Espresso Recipe: How to make consistently better tasting coffee (link here 👉 [ Ссылка ])

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