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Coffee Data Science
Understanding the stack
I’ve done a lot of testing on a group head for a decent espresso machine and looking more closely at water distribution in general. So I wanted to know how the shower screen, water diffuser, and water dispenser worked, how the water got into the nest. Of course, some of these parts contribute to a clean group attack, but I got a few questions:
- Does the shower screen help with removal?
- Does a diffuser help with withdrawal?
I did this test with 6 month old coffee, which means the coffee had no or very little CO2 left. Then I made the salami and measured the TDS.
Total Dissolved Solids (TDS) It is measured using a refractometer, and this number, along with the output weight of the shot and the weight of the coffee input, is used to determine the percentage of coffee extracted in the cup, called Extraction yield (EY).
For the shot profile I did a flat profile at 90C at 2ml/s. The end of this profile had a long slow inlet to prevent coffee grounds from being sucked into the head of the group.
For the dose, I had to increase the dose to reduce the headspace. I also didn’t know how far to go, so I changed the tamping. First I smoothed, divided and crushed half of the base, then divided and distributed the other half. I did not play the second half.
The lack of braces allowed for little headroom without knowing the exact minimum. So it might be possible to explore a bit more and change some settings, but I didn’t. I wanted to gain some data-driven intuition.
I was a bit surprised that the shot looked so normal without the shower screen.
This shot looks pretty typical.
So I pulled out the diffuser and off we went to get spoiled.
This shot also looked normal. I was waiting for the main channel from the side, but as soon as I pressed it, it was the same.
In terms of measurements, there were no significant differences in extraction yield.
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