Alright, this is a quick hit so buckle up.

The question was asked of me this week, are natural processed coffees more soluable than washed? They asked because we have a stack of data on espresso extraction, which to our detriment we’ve done bugger all with!

So, I set about some basic analysis, but first some context;

• extraction % is measured as Optimal extraction, as discussed in a previous post.
• This is measured after dial in and used as feedback data and a fallback if all goes tits up.
• We use a VST Lab Coffee III refractometer with filters.
• The data covers two small equipment changes, we switched to the Pergtamp, and recently to 15g VST baskest (from 18g).

Although it is by no means rigorous, the sample is large enough that I think we can see some interesting results.

• We’ve used 105 espressos this year! (we have 1 set of duplicate readings)
• We’ve used 24 roasters so far in 2015 (bit of a surprise)
• Our average % is above 21%, which is pretty good for a non-EK setup.
• There appears to be no significant difference in ext% due to Process, Region, Time from Roast or Roaster.

fin.

Originally published on FCP Coffee.