Advanced Mode on the DE1+: The Best Quality Espresso Extraction I've Ever Had

Advanced Mode on the DE1+: The Best Quality Espresso Extraction I've Ever Had

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Advanced Mode on the DE1+: The Best Quality Espresso Extraction I've Ever Had

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Advanced Mode on the DE1+: The Best Quality Espresso Extraction I've Ever Had

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Advanced Mode on the DE1+: The Best Quality Espresso Extraction I've Ever Had

Advanced Mode on the DE1+: The Best Quality Espresso Extraction I've Ever Had

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Advanced Mode on the DE1+: The Best Quality Espresso Extraction I've Ever Had

 

Decent Espresso DE1+ Machine

Decent Espresso DE1+ Machine

  

Advanced Mode on the DE1+ is perhaps the deepest rabbit hole into which any barista can climb. I generally recommend baristas master the machine in the more familiar Pressure Mode first, and then get comfortable with Flow Mode before using Advanced Mode. Once I dove into Advanced Mode, no other mode or espresso machine could ever satisfy. The possibilities are endless. 

Advanced Mode on the DE1+ allows the barista to customize a recipe in any way he or she desires.  Would you like to preinfuse with a set flow rate, switch to controlling the shot based on pressure, and then switch back to flow mode?  No problem.  If you want to then use a different brewing temperature for each stage, that’s easy.  You can set “triggers” that tell the machine to move from one phase to the next based on pressure, water volume, or time.  Advanced Mode is incredibly versatile, and it’s much easier to use than I had expected when John first told me about it.  Recipes can be as simple or as complex as you would like. 

  

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My favorite type of espresso shot to pull in Advanced Mode mimics filter brewing: after pre infusion I program a pause, or “bloom”, to allow water to saturate the entire puck before turning the flow back on.  This type of recipe increases extraction by 1%—1.5% and greatly improves evenness of extraction because preinfusion alone does not fully saturate the grounds.  Pausing after preinfusion increases extraction while reducing astringency and bitterness, which is the biggest win-win I can imagine in espresso extraction.  Blooming also does more than any other method to bring the quality of espresso extraction closer to that of filter. (Yes, filter extraction quality is higher than that of espresso.)

Below are the recipe screens from a recent shot I made at home, ground in a Baratza Forté.  Extraction (with 0 for VST presets–as always–for those keeping score at home) was 24% (the default presets likely would have brought that up to 24.5%), and TDS was 8.5%.  The beans were four weeks old, which boosted extraction a bit. The final screen is the resulting curve.  Take it in slowly.  It’s not complicated, but having so many new data points to look at can be daunting for a moment. 

  

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Advanced Mode on the DE1+: The Best Quality Espresso Extraction I've Ever Had

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Advanced Mode on the DE1+: The Best Quality Espresso Extraction I've Ever Had

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