So, a few days ago I was faced with a new question. The culprit: heat. Allow me to explain...
Grinders grind. All day, every day they keep on grinding. We learn through experience that a hot temperatured grinder will ruin those delicate oils in the beans. So, we invest in new technologies that allow us to run the grinder and not amass so much heat. We are brilliant.
Then we dump our wonderfully ground coffee into 200 degree baskets, thus searing the hell out of them.
I understand that temperature control and stability is a must, but think about it. From the time we dose, we tamp, clean, spin and do all sorts of other fun tricks to the portafiler before even starting the extraction. Those poor grounds are sitting in that hot basket, volitile oils are being ruined, all for what?
So today I tried a new trick. I left the portafilter in the machine when not in use. However, I took the baskets out and left them at room temperature. When I would go to pull a shot, I inserted the basket just before dosing. To my suprise, this eliminated some harsher tones I was tasting, and made an excellent finish.
So, if anyone wants to try this, and mabey document some information, that could be good. Im going to do this all weekend, and mabey make some charts and graphs or something. Any thoughts? Any suggestions?