Counterintuitive Espresso - Dark Roast Ristretto Edition

Summary

In this video, the host explores an unconventional method for brewing dark roast coffee, suggesting a fine grind, high temperature, and a shorter extraction time to extract sweetness and creaminess while minimizing bitterness. The discussion also touches on grinder extraction efficiency and how different grinders can affect the outcome. The host recommends experimenting with this technique, especially with traditional grinders like the Niche Zero, to achieve a more enjoyable dark roast coffee experience.

Takeaways

• 👨‍🍳 The video discusses a counter-intuitive method for pulling dark roast coffee shots, suggesting a finer grind and higher temperature.
• ☕ The general recommendation for dark roasts is to use a lower temperature to avoid bitterness, but the video suggests the opposite for certain grinders.
• 🔍 The method's effectiveness can depend on the type of grinder used, with slower, traditional grinders like the Niche Zero being highlighted.
• 🔥 Using a higher temperature with dark roasts can extract more creaminess and sweetness, bypassing some of the bitterness associated with dark roasts.
• 📐 The video suggests a 'tl;dr' method: grind really fine, use a high temperature, and pull a short shot for dark roast coffee.
• 🍰 The result is a shot that emphasizes texture and sweetness, with the crema being a key component of the taste profile.
• 🛠 The video mentions that this method may not completely eliminate bitterness but significantly reduces it, enhancing the overall flavor profile.
• 📈 The extraction process involves variables like temperature, grind size, and extraction speed, which can be adjusted for different outcomes.
• 🎥 The video is sponsored by Skillshare, an online learning platform offering a wide range of courses, including coffee-related topics.
• 👨‍🏫 The video recommends a class by Michael Phillips from Blue Bottle Coffee on Skillshare, which simplifies complex coffee topics.
• 🔄 For those with fast-extracting grinders, the video suggests caution with water usage and adjusting grind size to achieve a similar effect.

Q & A

What is the general recommendation for pulling light and dark roast coffees in terms of water temperature?

The general recommendation is to use a very high temperature for pulling light roast coffees and a lower temperature for dark roast coffees.

Why might using a high temperature with dark roast coffees lead to bitterness or burnt taste?

Using a high temperature with dark roast coffees can lead to over-extraction, which in turn can result in bitterness or a burnt taste.

What role does the type of grinder used play in the extraction of coffee?

The type of grinder used can affect extraction efficiency, which is an important factor in how coffee is pulled, especially with dark roasts.

What is the counter-intuitive method suggested for pulling dark roast coffees?

The counter-intuitive method suggested is to grind the coffee very fine, use a high temperature, and pull a short shot.

Why is using a high temperature with a fine grind considered counter-intuitive for dark roast coffees?

It is counter-intuitive because high temperatures are typically associated with light roasts, but using it with a fine grind for dark roasts can extract sweetness and creaminess instead of bitterness.

What type of grinders are mentioned as being suitable for this counter-intuitive method of pulling dark roast coffees?

Traditional, slower-flowing grinders like the Niche Zero, many of these hand grinders, and the Lag of Mini are mentioned as suitable for this method.

What are the effects of using a high temperature with a fine grind on the taste of dark roast coffee?

Using a high temperature with a fine grind can extract more creaminess and sweetness, reducing the bitterness and enhancing the texture of the coffee.

What does the speaker dislike about dark roast coffees and how does the suggested method address this?

The speaker dislikes the bitterness in dark roast coffees. The suggested method addresses this by extracting more sweetness and creaminess, reducing the bitterness.

What type of coffee beans is the speaker currently using in the video?

The speaker is currently using GMC Grand Machele Carmo from Cafe Lusso.

How does the speaker suggest adjusting the extraction profile for a fast-extracting flat grinder?

For a fast-extracting flat grinder, the speaker suggests not grinding as fine as with a conical grinder, being careful with water usage, and extracting slowly to retain some of the sweet cream effect.

What is the main takeaway from the video regarding the extraction of dark roast coffees?

The main takeaway is to experiment with different extraction methods, such as using a high temperature with a fine grind, to find a style that reduces bitterness and enhances the sweetness and creaminess of dark roast coffees.