Page 80 - #58 English

CTI Class
Story/ Matthew Perger

D. I . Y
ac
Extraction

T G
A S T I N

The very first post on Barista Hustle was about under- You can run these experiments with any coffee and
standing the taste of extraction. Now I’d like to share a grinder. In fact, using your usual coffee and equipment – no
simple experiment that will allow you to taste those differ- matter the quality – makes it infinitely more relevant to
ences in extractions side by side. All you’ll need is coffee, you and your typical coffee-tasting situation.
scales, a grinder and an espresso machine.
An important part of a Coffee Professional’s develop-
ment is the opportunity to regularly taste coffees side by
side. Consumers rarely get to taste different coffees si-
multaneously, which makes it incredibly hard for them to
develop their palate. Professionals often get to taste like CTI
this multiple times every day which can make the process
of palate training incredibly swift. Unfortunately, the act
of tasting coffees next to each other doesn’t necessarily
make it useful. You need to know why they’re different,
otherwise your brain won’t be able to match the proper
variables with the effects they produce.
Extraction and strength are two variables that are
inherently linked and difficult to separate. This experi- CLASS
ment is designed to allow you to forget about strength and
just taste the difference in extractions.

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