Espresso grinding and extraction science with Samo Smrke

Samo Smrke is a research scientist at the Coffee Excellence Center of the Zurich University of Applied Sciences. He will present the basic science behind grinding and extraction, understanding the important terminology: PSD, fines, bimodal, TDS, yield, etc. He will cover: the relation of grinding particle size distribution to your espresso extraction; the role of fines and how they govern the espresso extraction; understanding the roast profile and how it impacts the dial-in of espresso; and how to get a grip on the moving target of a fresh coffee on the dial-in for espresso.