Brew temp - lower temp, higher acidity

drdre89

So after watching Lance Hedricks latest video on how to brew espresso. He kept emphasising that medium to dark roasts should be under 90 degrees c. … I was already getting good tasting shots with my medium roast at 93deg on my Rancilio Silvia pro X that had nice body and sweetness. So I decided to try and reduce the temp to 88/89deg c.

Much less body , too much acidity. Looked under extracted. So this caused me to grind finer. And made the shot worse. Lance always harping on about grinding coarser is better, but then saying lower temp is better as well . Yet lowering the temp caused too much brightness forcing me to grind finer.

So I went back to 93 degrees and back to the courser grind and shot tastes good now.

Either my Rancilios PID is not calibrated properly or Lance giving poor info in his videos.

dfk41

drdre89 Like many, he is a content provider who has to churn out stuff. The result is that what he may find cannot be applied as a golden rule for everyone. I might prefer 88 degrees and 18 gms, you might prefer 93 degrees and 16 gms. Which one is right?…….neither of course

odor4fun

I don’t watch Lance Hedrick’s videos but his point of view I think is correct. Darker roasted coffee is more soluble and therefore you don’t need a high temperature to extract it. If the flow time is too low, you could increase the dose so as not to change the grind size.

All recommendations are starting points, experiment and find what works best for you.

prezes

I find 89/90 works really well for quite a dark roasted coffee. For medium Terri tory I tend to set it at 92/93.

But as said above it’s your tastebuds that are the best judge of it !

Cuprajake

To machine dependant imo

Cuprajake

https://visualizer.coffee/shots/4ed98476-c102-4a4f-9218-6ceaa484ae64

This is a super fast shot using the ulc profil thats around 80c for a light filter i