malachi wrote:so... the question then becomes - what determines the hydrophilic nature of certain coffees?
xDeferiox wrote:1. I think we should use the automatic touch pad on the espresso machines used (if there is one) to garuntee that a certain amount of water has passed through and into contact with the coffee.
2. Before the extraction....
scale 1...weigh the amount of water put out with the touch pad ...then tare the shot glass. then on scale 2...tare the porta and weigh the dry puck before extraction on the second scale.
After the extraction...
1. weigh the shot glass and record weight and volume...
2. then weigh the portafilter with the spent puck in it to determine the amount lost to saturation.
I think the spent puck and the extracted shot should make up each others weight difference and will help us graph the differences in each coffee fairly accurately.
If we are going to detrmine the coffees abilities to resist or recieve water then we must keep very detailed accounts of where all the water went for each coffee.
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