Coffee Data Science
More Data on Less Headspace for Espresso
Extra data less headspace
I have previously looked at decreasing headspace in espresso where I showed less headspace was key to higher extraction yield. More data has become available to study headspace that further confirms my findings.
Decent Espresso looked at using a spacer to decrease headspace, and they collected 10 shots with the same profile with and without the spacer. They found an increase in EY. This increase was statistically significant and very large relative to other optimizations you can do for espresso.
I put this data on the same plot as my data, and this data is in line with my prior data.
More data could show something different, and I would be curious the conditions in which less headspace wasn’t preferable. There is probably a taste variable that could differ or maybe more headspace is better for tastier longer shots.
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Further readings of mine:
My Second Book: Advanced Espresso
My First Book: Engineering Better Espresso
