Every so often, we get an espresso that seems extra "foamy" during extraction.  My first assumption would be that it is pretty new and it is extra gas escaping but some of the espresso in question is 7 or so days off the roaster.  

 

So, I tried updosing, low dosing, tighter grinder, looser grind, and everything else I can do. Anyone have this issue?  I thought maybe temp (at a long shot) might be an issue but I switched to a different coffee and it was fine...

 

Love to hear your thoughts..

 

Views: 4930

Reply to This

Replies to This Discussion

Jason,

 

Is the extra "foamy" big bubbles or small, fine bubbles? Big bubbles generally means it may be too fresh. Fine bubbles generally means great extraction. How does it taste? I know you mentioned the espresso is 7 days out of the roaster, and should be well rested by then (typically). 

 

Some espresso (like hairbender) may always be extra "foamy" even when 8 days out. I have also seen it be rather small, tight bubbles on the same day out, using the same technique, but on a different machine.

 

Maybe someone has better insight, it may be water quality, pressure difference, or something. Hope you get some good responses!

 

Phil

Thanks Phil,

 

It's pretty big bubbles I'd say.  It add's quite the volume in the cup and looks like a a large foam head like a beer!  We're still playing with it but we haven't gotten a very good flavor out of it either...

Phil Roberts said:

Jason,

 

Is the extra "foamy" big bubbles or small, fine bubbles? Big bubbles generally means it may be too fresh. Fine bubbles generally means great extraction. How does it taste? I know you mentioned the espresso is 7 days out of the roaster, and should be well rested by then (typically). 

 

Some espresso (like hairbender) may always be extra "foamy" even when 8 days out. I have also seen it be rather small, tight bubbles on the same day out, using the same technique, but on a different machine.

 

Maybe someone has better insight, it may be water quality, pressure difference, or something. Hope you get some good responses!

 

Phil

I worked at a shop where the sweet spot for the espresso was 10-14 days out...9 days and it was still really foamy, 15 days and there was hardly any crema to be seen.  It was strange, but once we stretched out and tried things that we wouldn't think of to begin with (aging 10 days for instance), it really started to come alive.
Jason,

I meant to ask what roaster you were working with? Do they offer training? Sometimes the better roasters will have guidelines or brewing suggestions/parameters for their espresso. Have you asked them?

Also, dropping the dose a hair and grinding a bit finer will sometimes help when the espresso is fresh or you're getting what you are describing here.
When this happens, is it a random shot after seeing several "normal" extractions, or is it the whole bag?
More info is needed.  What's the coffee?  Is it a fresh crop?  What is the roasting style?  Do other coffees from the same company exhibit a similar effect in the portafilter?

Reply to Discussion

RSS

Barista Exchange Partners

Barista Exchange Friends

Keep Barista Exchange Free

Are you enjoying Barista Exchange? Is it helping you promote your business and helping you network in this great industry? Donate today to keep it free to all members. Supporters can join the "Supporters Group" with a donation. Thanks!

Clicky Web Analytics

© 2020   Created by Matt Milletto.   Powered by

Badges  |  Report an Issue  |  Terms of Service