[24t]

the grind needs to be adjusted for room conditions (temperature and humidity). What typically happened in the cafes I've worked in is the barista would dial it in in the morning (by taste) and then adjust in the afternoon. Worth mentioning that these places use grinders with much smaller increments than your typical domestic grinder.

For the record, single origin beans for black coffee have lost most of their top notes 2-3 weeks after roasting

[jna_sh]

I got into manual lever espresso during the pandemic, and was shocked at how different the same coffee on the same grind setting would act under pressure at 10am and 3pm. Settings would be perfect for 10am, but a complete mess barely able to hold pressure as the water gushed through the puck at 3pm.

[rcarr]

lol atmospheric conditions, the bane of a barista's life

[fsckboy]

> single origin beans for black coffee have lost most of their top notes 2-3 weeks after roasting

nah. Sey coffee, one of the top roasters in the country (who also buys very high quality green coffee to roast), puts on the package "best after 2 weeks"

and it's relative, top grade coffee after it gets "old" (for whatever value of old) is still better than lesser quality that never tasted that good in the first place. I'm talking about aromatics, tea like fruit notes, etc.

[rcarr]

this guy knows