Hey coffee lover,
I spend a lot of time surrounded by coffee stuff -- testing new gear, trying new brewing methods, and exploring unusual roast profiles and processing techniques. So it's rare that I am surprised. Like most things, the world of coffee evolves slowly and incrementally.
But every once in a while, something comes out of left field and shocks me.
The latest example is the turbo shot. Aside from having a very fun name, this new extraction technique really turned what I thought I knew about espresso on its head.
Low pressure, coarse grounds, low dose, and fast extraction somehow leads to more flavorful coffee? How could this be!?
The scientist in me was intrigued. And the scientist in me was satisfied, because the turbo shot might be the only coffee brewing method to arise from an actual peer-reviewed scientific study!
Learn all about the turbo shot, including how (and why) to try it yourself, in this...
Guide To All Things Turbo Shot
And if you're as nerdy as I am, you can check out the original journal article.
Julia
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.