Hi everyone – I’ve created a little document to help give everyone a little more background on temperature adjustments on Synessos. Most of you are aware that we had to adjust the temperature every other day between mid March and the end of April. I’ve determined that this was likely due to a change in the alkalinity of the water that followed the Spring melt, and the temperatures have since stabilized around 203F (except at Second). That said, this guide will help anyone interested in understanding and optimizing brew temperature for espresso.
Just a brief disclaimer – there are a lot of general statements about espresso in the guide that may apply to other coffees but the guide should be read strictly as a guide to Bridgehead espresso prepared under our systems!
Feel free to email me with questions.