Though I find all this very interesting, I fail to see its relevancy behind the bar. Personally I find I choose to extract the espresso the way that most interests me in the moment. Be it really sweet, really balanced, super complex, heavy body, or whatever. It would be my guess that under any of these desired extraction results that they would fall under or close to the ideal extraction ratio. So for a barista how do these numbers play a part in making decisions behind the bar?
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Though I find all this very interesting, I fail to see its relevancy behind the bar. Personally I find I choose to extract the espresso the way that most interests me in the moment. Be it really sweet, really balanced, super complex, heavy body, or whatever. It would be my guess that under any of these desired extraction results that they would fall under or close to the ideal extraction ratio. So for a barista how do these numbers play a part in making decisions behind the bar?
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