EXTRACTIONGAUGE • AUDITED FIELD MATRIX
Roast Level & Micron Grind Size Matrix
Brew extraction yields (EY%), 1:2 extraction ratios, 9-bar profiling pressures, and sensory flavor wheel descriptors.
Floral Light Roast Specialty Espresso
Ethiopia Yirgacheffe G1 Washed Heirloom
brew ratio:1:2.2 (18g in -> 40g out)
extraction yield:21.5% EY (High Clarity)
water temp:201°F - 203°F (94°C - 95°C)
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Complex Fruity Medium-Light Espresso
Colombia Huila Pink Bourbon (Washed Thermal Shock)
brew ratio:1:2 (18.5g in -> 37g out in 27s)
extraction yield:20.8% EY
water temp:199°F (93°C)
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Traditional Italian Bar Blend (Arabica + Robusta)
Neapolitan Classic Dark Roast Espresso Blend (80/20)
brew ratio:1:1.75 Ristretto (19g in -> 33g out in 22s)
extraction yield:19.0% EY (Massive Crema Head)
water temp:192°F - 194°F (89°C - 90°C Lower Temp)
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