I wasn't there for all that long, so I didn't get to see everything that I wanted to.

But pretty high up, if not at the top of my list was to go to the decent espresso booth to go and see Scott Rio.

And he was pulling shots of his super high extraction style espresso.

And I wanted to taste that.

So I did.

So I'll show you that when I come back afterwards to talk you through.

Why?

I think it was just so interesting on Dhe.

So worthy of some discussion way have the filter in the bottom. 00:00:54.610 --> 00:01:2.350 It's I just did this bottle here, so I didn't clumping up the grounds with this little pseudo Wgt device. 00:01:2.900 --> 00:01:20.480 A little clumping out of there were using 18 grams of coffee, something like 18 grams spinning it around a little filter on top to decrease the channeling.

John's been tapping the filter, so I've been playing with that today supposed mode.

We're doing the blooming especial shot, so we'll get a bit of pre infusion followed by a 32nd bloom where water stays on top of the puck.

It's sort of like suspended animation.

It allows the puck to get warmer at the bottom, and it allows the moisture and the heat basically spread out equally throughout the pump.

So all of us being able people, you get a much were equal extraction across, which is nice.

And then after that, there's a low profile that helps just kind of finish off the shot with typical circulation.

So we're ending.

Refusing a few drops of horticulture now is just gonna stop.

For what? 00:02:0.050 --> 00:02:26.460 It will say that since switching to with filters, it's much harder to get the screen fill in all just Yeah, which is really, almost never happens now, even with the other experience, fix itself started again with just kind of slide. 00:02:27.130 --> 00:03:3.400 Since we're extracting too high wage pressure, we're no longer trying to get a nine find Brian, which is weird for not even to you, which is why the Cramers really disappeared today, which is good because there's quite a lot to unpack there and I'll try and break it down a little bit. 00:03:3.530 --> 00:03:7.720 So what we have is we have a cake very finely ground coffee finer than you'd expect for espresso. 00:03:7.930 --> 00:03:9.920 On underneath is a rinsed paper filter. 00:03:9.930 --> 00:03:14.010 Out on top is a paper filter, and that's all tamped and compacted together.

Now the two filters do, too.

We think very different things.

The piece of paper on the bottom speeds up the flow.

Now we think it does this because it prevents tiny particles of coffee getting in and kind of clogging the holes at the bottom of the filter basket.

So this prevents the flow slow, injuring the shot so it keeps the flow high, which means you can grind finer and the paper on the top is really there to help with the dispersion of water across the cake, right?

The water's gonna hit the paper on.

That's gonna buffer the coffee a little bit from the full force of the pressure, but equally help it spread evenly throughout the cake so you'll see some more extraction that way. 00:03:49.100 --> 00:04:4.200 And then you've got that really unusual profile that's got to using on the decent, where you have quite a gentle, long pre infusion and then a pause, a bloom phase that goes on for quite a long time, and then every gentle percolation phase, maybe up to two bars, where you push through most of your brewing liquid. 00:04:4.210 --> 00:04:8.390 What you really want to know, though, is how did it taste or what was it like now? 00:04:8.390 --> 00:04:18.370 The resulting espresso is incredibly high in terms of extraction were up 27 28% extraction, though I think the time Scott thought it was a little bit hired you to a little calculation error.

But that's where we were.

And if you'd asked me what I thought that was gonna taste like in the past, I would have said disgusting.

I would expect it to be bitter and harsh and horrible and muddy and lacking sweetness and deeply astringent.

All of those unpleasant things.

And it wasn't now it wasn't the best espresso of my life.

I'm not gonna lie to you.

It wasn't the best thing I ever tasted.

Now the texture was kind of interesting.

It was quite light, which is unexpected.

But then it is paper filter, which means that you're pulling out Amy and solid gold material.

Any potential fat that might be in the espresso, Any oils?

There's a god So you have quite this light was delicate texture, which is quite shocking in some ways, tons of acidity.

It was sweet. 00:04:57.310 --> 00:05:2.350 There was this sort of astringency that I didn't love and I wanted to get rid of. 00:05:2.360 --> 00:05:14.740 And I don't think Scott was super happy that day with the shots that he was pulling in terms of, you know, some of his pre infusion approach, I think, wasn't really what he wanted to do, But But it was so interesting.

It was so surprisingly good because my expectations were somewhere else, right, like you don't think that's gonna do is good.

But this was good, wasn't great.

I'm not gonna say it's the best.

I want to say everyone should be serving this in their cafes.

But it's interesting, and it's interesting for two reasons.

To me.

Firstly, it's new.

It's interesting.

It's a new avenue.

It's a new place to go and explore on to play.

That's always gonna fire up a little bit of your brain.

If you're interested in coffee, it's always gonna be kind of exciting.

And that's undeniably true.

This is new territory and new wave brewing.

New paradigms, I guess.

But one of the better word we're pushing a boundary on.

That's exciting. 00:05:50.500 --> 00:06:0.680 And secondly, you could argue that maybe one of the outcomes of this is that because I can extract much higher, I could use less ground coffee in a drink. 00:06:0.680 --> 00:06:9.550 Let's say a flat white, but push the extraction up so that my end drink was the same strength and ideally tasted really good, as if I'd used more ground coffee.

Now there's a number of reasons that's interesting.

Straight cost savings for cafes who all want to make a little bit more money.

There's the scary, scary future where coffee is less available due to climate change, and we just have to treat it like a more precious thing.

And ultimately, it suggests that in any 22 22% extraction that might be on a typical coffee bar, we're throwing some good stuff away at the end of that shot.

There's wasted potential here, this wasted work all through the Value chain that could be captured and enjoyed by the consumer.

That's worth exploring to me, and so I know it's hard to talk about the taste of espresso.

It's hard for me to really communicate to you.

What?

I taste it.

And it was hard for me not really knowing the coffees that I was served. 00:06:56.380 --> 00:07:1.460 And I tasted a few different things, some lighter stuff, some a little bit more developed, You know, I didn't love everything. 00:07:1.460 --> 00:07:10.310 I like something more than others, but it was undeniably interesting and something I'm interested in exploring some ball, and so I'd like to hear from you.

Are you interested in this sort of stuff?

Do you want me to dig into this Jule filter paper method in this process?

Basket, maybe make a video about it.

Is that interesting to you?

Did you go to the world of coffee?

Did you taste one of those shots?

That booth was rammed the whole time.

It was busy, so lots of people did.

Were you one of them?

What did you think?

Leave a comment down below.

I'd be really interested to get your take on your feedback, as always.

Thank you so much for watching you.

Have a great day.