Delving into the fascinating nuances of coffee extraction, the debate between puck depth and diameter takes center stage. With innovative tools allowing for more controlled experiments, coffee enthusiasts now have a chance to re-evaluate long-standing assumptions.
Innovative experiments comparing different puck dimensions using the same machine have provided new insights into coffee extraction dynamics. This deep dive looks at how narrower, deeper pucks might yield better coffee than the traditional wider, shallow ones, challenging conventional practices in commercial coffee shops.
Exploring Puck Depth vs. Diameter in Coffee Extraction
The discussion of puck depth versus diameter in coffee extraction often sparks curiosity. With the release of a 58mm step-down basket narrowing to a 49mm diameter, there’s an exciting opportunity to compare different puck dimensions within the same machine. This approach can control variables and offer more accurate insights. Traditionally, commercial coffee shops have used 58mm baskets, leading many consumers to assume bigger is better. However, there’s growing debate about whether deeper, smaller diameter pucks might yield better results.
Comparing deeper pucks with narrower diameters to wider pucks with larger diameters has typically required using different machines. This introduces numerous variables that can affect consistency and the accuracy of the results. Despite some potential variability, the latest controlled experiments offer an interesting perspective. The researcher used two types of baskets—a standard 58mm basket and a step-down basket that transitions from 58mm to 49mm. Each basket was used to brew coffee under as similar conditions as possible to understand the impact of puck depth and diameter on coffee extraction.
Traditional Practices and Their Limitations
For years, the 58mm basket has been the standard in commercial coffee shops. This practice led to assumptions that larger diameters are inherently superior. Many consumers aim to upgrade from smaller diameter machines to these larger models. However, this preference might be more about following tradition than about actually achieving better coffee quality. Some manufacturers of small-diameter machines have been pressured to increase to 58mm due to consumer demand, despite the potential benefits of smaller diameters.
Interestingly, there has been a notable trend in specialty coffee shops toward using smaller doses and thinner pucks. Instead of the traditional 20g dose, many are now using 16-17g doses. This shift is partly driven by cost savings but also has implications for the quality of the coffee. Smaller doses mean using less coffee overall, which can significantly save money for cafes that pull hundreds of shots a day. This trend also raised questions about whether thinner pucks could produce a better shot of espresso.
The researcher, who has long preferred deeper pucks and larger doses, noticed this trend. They have seen better results with deeper baskets, which allow for coarser grinding and potentially better extraction. The move toward smaller doses has sparked much discussion and experimentation within the coffee community.
Empirical Testing and Findings
The recent controlled experiment aimed to test the impact of puck depth and diameter on coffee extraction. Two types of coffee, a washed Kenya and a washed Colombia, were used. Both were dialed in to the same recipe: 20g of coffee in, 60g out, with an extraction time of about 30 seconds. The researcher used a 58mm basket and a 49mm step-down basket to compare the results as directly as possible. Differences in grind size were necessary to maintain the same extraction ratio for both baskets.
Measures were taken to control variables as much as possible. Thin billet screens were placed on top of the coffee to control the flow of water. This setup aimed to peak the pressure at around 10 seconds into the extraction process and maintain a consistent 9-bar pressure. The researcher closely observed the behavior of the coffee grounds during extraction to ensure accurate comparisons.
The results revealed intriguing differences between the two basket types. The deeper 49mm basket generally resulted in a sweeter, less harsh espresso compared to the wider 58mm basket. Even though the grind size was coarser, which typically results in lower extraction yields, the deeper puck managed to achieve equivalent, if not higher, extraction yields. This suggests a more even and efficient extraction with the deeper, narrower puck.
Notable Observations and Implications
One of the main observations was that deeper pucks with coarser grinds often produced better-tasting espresso. This includes a more balanced extraction with fewer bitter notes and a better mouthfeel. It challenges the conventional wisdom that finer grinding is always better for flavor extraction. Coarser grounds in a deeper basket can lead to a less harsh and more enjoyable cup of coffee.
Another important finding was the pressure consistency during extraction. The 49mm basket maintained a stable flow rate and pressure throughout the process. In contrast, the 58mm basket began to decline in pressure partway through the extraction. This suggests that the deeper puck helps maintain pressure better, leading to a more consistent extraction
The study also found that the shallow puck in the 58mm basket might be more prone to channeling. This could explain why the extraction yield was not as high as expected, despite the finer grind size. The deeper puck appears to filter out more astringent particles, contributing to a smoother taste.
Practical Recommendations for Coffee Enthusiasts
Based on these findings, coffee enthusiasts might reconsider their preferred equipment and methods. If you’ve been using a 58mm basket, it could be worth experimenting with a deeper, smaller diameter basket. This approach could result in a more even extraction and a better-tasting espresso. The emphasis should be on coarser grinding and taking advantage of the deeper puck’s ability to maintain pressure and filter out unwanted particles.
It’s also essential to challenge long-held assumptions about coffee extraction. The belief that larger diameters and finer grinds are always better is being questioned. By exploring different puck depths and grind sizes, even home baristas can achieve improved coffee quality. This experimental approach encourages a more open-minded view of what makes the best espresso.
Broader Implications for the Coffee Industry
These findings have broader implications for the coffee industry as a whole. They suggest that many of the traditional practices in commercial coffee preparation might not be based on achieving the best quality but rather on historical convenience and consumer expectations. Revisiting the assumptions about basket size and puck depth could lead to better coffee experiences for customers.
The study also highlights the importance of continuous experimentation and willingness to challenge the status quo. As more coffee professionals and enthusiasts explore different methods, the industry can evolve and improve. This shift could result in more specialized equipment and techniques being developed to optimize coffee extraction further.
In conclusion, the comprehensive examination of puck depth versus diameter reveals intriguing insights that challenge traditional coffee extraction techniques. Deeper, smaller diameter pucks demonstrated a potential to yield sweeter, less bitter espresso, challenging the long-standing preference for larger diameters. This experimentation encourages both coffee enthusiasts and professionals to rethink their methods and consider new approaches for achieving optimal coffee quality.
Open-mindedness and a willingness to experiment are key to improving coffee extraction processes. By questioning traditional practices and exploring alternative techniques, the coffee community can continue to evolve and enhance the coffee experience for everyone.