chlorox the thoery seems because that’s when all/most of the “aromatics” are lost to the atmosphere and the ball has them stay in the liquid and therefore add to the flavor.
If the coffee is left to flow over the ball after than it simply cools the liquid down unecessarily.
The aromatics part seems to be well researched, or at least its promoted as such. The difference in flavor seems to be a benefit that’s notably omitted from the claims.
I know, I know … color me skeptical but I’m still giving it a go. This weekend I move the espresso ball to the grinder lab and that will be the acid test for me. Can I consistently pick the espresso that was poured over the ball from the espresso that was not. Still tying to figure out how to account for the temperature drop from the ball espresso but it’s probably going to mean I have to pour the non-ball espresso a couple of minutes before. Testing times!
