Grind variability vs roast depth

Kelsey

This is pure idle speculation and based only on limited anecdotal evidence....

Does anyone else experience wider swings in the grind requirements for lighter roasts than dark?

It's something I've noticed in my recent 'experiments' (or 'stuff ups', if you will) - I always need to make adjustments in the grind from day to day, but it seems like the variance is much greater with lighter roasts.

Anyone else see this or is it just me? :D

Brett H

I read a great post recently by KK about lighter roasted taking much longer for the oils to stabilise.  That will be the key to it.

Kelsey

Makes sense - thanks Brett!

Brett H

on 1349067901:

Makes sense - thanks Brett!

Don't thank me, thank KK:

on 1347753731:

The roast level of coffee in relation to the cracks, are closely related to the ideal water temperature of ones espresso machine, that's is approx 89 - 93 degrees Celsius, and infusion time The main reason a light roasts don't do well in an espresso machine is the steep or pre-infusion time The short brew/extraction time is not long enough to remove all the oils In essence you are brewing a section of the flavour oils and leaving the other flavour oils behind resulting in what you have experienced in the cup If the 2 processes e.g. Roasting / Brewing do not match then adjustments need to be made In your case it's extra time for the oils to develop (light roast was mentioned prior to this quote). In other cases it's a different brew method that will bring out the best in a light roast e.g. Syphon with its longer steep time KK