/ck/ - Food & Cooking

>>19746050
Whoops forgot the link. This is a very simplified take on espresso but it should help start to understand a couple of the "dials" you can adjust in your drink.
https://www.baristahustle.com/blog/the-espresso-compass/

>>19417980
Coffee beans are undergoing constant change. Oxidation, offgassing, differing humidity etc etc. Sure you can lock your grinder and never change it, but you're not going to get the most out of your beans without subtle day to day, shot to shot adjustments. Maybe a touch coarser or finer, maybe a tweak to your input weight, output weight, water temp, pressure. Its a juggling act, but when you nail it you want to chase that flavor you got. This picture is a very simple take on the process. Imagine it more 3 dimensional.
>>19417987
Yeah who knows. Bigger burrs=longer cutting paths=more surface area to (potentially) even out=more beans to run through. Seasoning a single dosing electric like the wug was a bitch. I gave out 10lbs of grounds the first week, then gave up and let it happen naturally. No chance I would have been that generous if I had to crank a flywheel.