Espresso Extraction: Measurement and Mastery by Scott Rao

By Scott Rao

Coffee Extraction: size and Mastery is the hugely technical follow-up to the pro Barista's guide. Baristi who've mastered Scott's prior paintings will take pleasure in this compact ebook's new fabric and various unique principles. EEMM examines themes similar to strain profiling, portafilter basket layout, and complex use of the espresso refractometer. Scott additionally discusses the present well known subject of ways to provide scrumptious espresso at extractions as excessive as 23%, an concept he pioneered in 2010.

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Extra resources for Espresso Extraction: Measurement and Mastery

Sample text

Stir constantly until half the butter and chocolate is melted. Remove the top of the double boiler or the bowl from the pot; then continue stirring, away from the heat, until the chocolate and butter are completely melted. In a slow thin stream, stirring all the while, pour in the coffee mixture; stir until the mixture is smooth and uniform, about 2 minutes. Allow to cool for 10 minutes. ) 5. In a large bowl, beat the eggs, sugar, and vanilla with an electric mixer at medium speed; continue beating until pale yellow and thick, about 6 minutes.

Pour the batter into the prepared pan, spreading it gently to the corners. 6. Bake for 20 minutes, then rap the pan three or four times against the oven rack. Bake for an additional 15 minutes, or until a toothpick or cake tester comes out with a few moist crumbs attached. Set the pan on a wire rack to cool for at least 30 minutes. 7. Cut the brownies into 24 pieces while they’re still in the pan. Carefully remove them with an offset spatula. Serve immediately, or let cool completely before covering with plastic wrap for storage at room temperature.

Place the butter and both kinds of chocolate in a large bowl. Pour the hot caramel over them and stir constantly with a wooden spoon, until they are melted and the mixture is smooth, about 4 minutes. 5. In a medium bowl, beat the eggs until frothy with an electric mixer at medium speed. Beat a ladleful of the chocolate mixture into the eggs until smooth and uniform, about 1 minute. Then beat the egg mixture back into the chocolate mixture, scraping down the sides of the bowl as necessary. Continue beating until the mixture is smooth and silky, about 2 minutes.

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