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Welcome back to The Coffee Blog! Last time, we delved into the intriguing world of shaking espresso grounds and explored its surprising effects on extraction and shot time. Today, we’re going to dive even deeper into this topic, uncovering new insights and practical tips that can elevate your espresso game. Whether you’re a seasoned barista or an avid coffee enthusiast, let’s unravel the mysteries and realities of shaking espresso.
Shaking espresso grounds, as highlighted by Lance Hedrick’s experiments, initially seemed to promise faster extraction and decreased shot times. However, our subsequent tests revealed a different story. Contrary to popular belief, shaking actually slowed down shot times in our trials, regardless of whether we used Weber Workshops’ Blind Shaker or other materials.
“Our findings challenged conventional wisdom,” notes our coffee expert. “Instead of speeding up the process, shaking often led to more clumping and increased shot times, which raised questions about its practical benefits.”
To gain further clarity, we turned to Miruna Tudose, manager at Origo Coffee in Bucharest, who graciously conducted experiments on our behalf. Miruna’s meticulous testing with various methods—Blind Shaker, polypropylene cup, and Autocomb—underscored the nuanced effects of shaking on espresso flavor and consistency.
“Shaking with the Blind Shaker did enhance extraction marginally,” Miruna reported. “However, it also prolonged shot times slightly, which was statistically significant compared to other methods.”
Miruna’s team observed noticeable differences in flavor profiles as well. “Espresso shots post-shaking exhibited a powdery texture and lacked clarity in flavor,” she remarked. In contrast, using the Autocomb yielded brighter, fruitier aromas with consistent shot times—a preference echoed by her colleagues once they adjusted to the new method.
To understand these outcomes, we consulted coffee scientist Mark Al-Shemmeri, who shed light on the underlying particle dynamics during shaking. “While shaking doesn’t break particles per se, it can influence mixing regimes and even cause demixing,” he explained. This phenomenon could explain why we observed increased fines in our particle size distribution tests post-shaking, rather than the expected densification effect.
“Each shake method can yield different results,” Mark continued. “Factors like equipment choice and coffee characteristics play pivotal roles in determining the efficacy of shaking.”
Based on our comprehensive exploration, here are some practical tips for incorporating shaking into your espresso routine:
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At The Coffee Blog, we’re committed to unraveling coffee’s complexities and empowering enthusiasts like you to elevate your coffee experience. For questions, comments, or to share your shaking experiments, reach out to us. Let’s continue to explore the evolving world of espresso together!
Jhett’s earliest coffee love memories involve family road trips where coffee stops were as much a part of the adventure as the destinations themselves. Growing up coffee wasn’t just a drink for him - it fueled the after after party chill sessions or late night gaming. For him The Coffee Blog is about giving back to the coffee community, making it fun and easy to learn about the coffee industry, its about connecting people, and helping them discover new ways to enjoy their favorite brew. Fun Fact: Jhett is still a big-time gamer and loves hosting game nights! “Coffee isn’t just a drink… it’s the perfect excuse to connect with people.”
