So we're shaking our coffee now?

A quick test of shaking vs WDT on espresso extraction, inspired by Lance Hedrick's videos. I do not find any statistical difference in extraction between shaking or WDT for distribution. I do think it's easier to pull off consistently, however.

The dosing cup I use (not an affiliate link) is a CBSC: https://www.amazon.com/Dosing-Stainless-Coffee-Espresso-Machine/dp/B095NW254V

I'm using a homemade WDT tool, Ascaso Dream PID machine, Eureka Mignon Crono with espresso burrs, 19g dose with ~45g output, IMS basket, extraction measured with an R2 Extract.

Original LH video: https://www.youtube.com/watch?v=OyUaCuoqYWc
His followup: https://www.youtube.com/watch?v=5ivwCm95nLc

My previous big WDT test: https://www.youtube.com/watch?v=5MbV0iv0XRU

My followups to this video:
https://youtu.be/5nQgo0BHWiQ
https://youtu.be/8iGhlvZEcfI
https://youtu.be/UDx6aKO906s

=== Timestamps ===
00:00 Introduction
00:37 Some comments on technique
04:10 Test Parameters
05:40 WDT Results
06:12 Shake Results
06:30 Extraction Variability
06:58 Shot time
07:12 Statistical Test
08:20 Post-test Conclusions

Тэги:

#Espresso #coffee #extraction #WDT #Ascaso

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