An enormous a part of specialty espresso is the push for “perfection”. Whether or not it’s optimising extraction yields or enhancing fascinating attributes, we’re always pursuing larger and better high quality requirements.

There are a myriad of the way to do that, starting from utilizing superior distribution strategies for espresso to various ranges of agitation when brewing filter espresso. However a typical theme amongst these practices is that they have an inclination to deal with what occurs earlier than and through extraction.

On the 2024 World Barista Championship, nevertheless, runner-up Jack Simpson showcased a completely new idea: “post-extraction espresso enchancment”. Primarily, Jack used electromagnetic wave know-how to cut back bitterness and spotlight sweetness in espresso – traits that definitely assist opponents obtain larger scores.

Specialty espresso outlets are fertile floor for innovation within the wider sector, however we’re unlikely to see this kind of know-how utilized in them anytime quickly. To search out out why, I spoke to Jack Simpson, gross sales consultant at Axil Espresso Roasters and two-time Australian Barista Champion.

You might also like our article on why specialty espresso is obsessive about WDT.

The search for perfection in specialty espresso

Baristas and roasters do all they will to take care of and enhance espresso high quality. Along with controlling variables like dose, yield, time, and temperature (plus many extra), espresso professionals make use of a spread of strategies and strategies to optimise extraction and improve fascinating sensory traits.

These practices can embody:

• Tamping – making use of a constant quantity of stress to compress floor espresso in a portafilter basket to make sure even extraction with minimal channelling
• Distribution – evenly distribute espresso grounds in portafilters baskets utilizing a number of totally different strategies
• Agitation – rising or lowering the stream charge of water when getting ready pour over (often known as pulse pouring)

Many specialty espresso outlets and roasters (in addition to avid house brewers) will take their degree of consideration to element even additional within the hopes of reaching perfection. A few of these practices embody sifting and separating espresso grounds to optimise particle distribution, freezing or chilling portafilters, and serving sure coffees in different-shaped cups.

Though some ways of bettering espresso high quality and altering flavour happen earlier than or throughout extraction, there appears to be a small however rising variety of strategies which can be carried out as soon as espresso has been ready.

One instance is aeration, which can also be frequent within the wine business. This primarily includes exposing wine or brewed espresso to oxygen, which may massively impression flavour and mouthfeel.

One other newer instance, in the meantime, is “post-extraction espresso enchancment” – a time period coined by 2024 World Barista Championship runner up Jack Simpson throughout his routine. Because the title implies, the follow is finished as soon as espresso has been extracted, moderately than beforehand or throughout.

In his routine, Jack used a Waved Tech machine, and defined how the method includes ultra-low frequency and electromagnetic waves (roughly 500 Hz) which energise the water molecules in espresso. By doing so, the polyphenols (together with caffeine) in espresso bond collectively, which ends up in much less perceived bitterness and extra sweetness and stability.

“Publish-extraction enchancment was one thing I might present to the judges – it’s visible and has a right away impression,” Jack tells me. “By way of flavour, bigger bonded molecules change into much less noticeable on our palate as there may be much less floor space touching our tongue, which additionally creates a smoother texture.”

Why this new pattern is prone to be unique to espresso competitions

Espresso competitions will at all times have big affect over the broader specialty espresso sector, and sometimes encourage baristas and roasters to additionally undertake numerous attention-grabbing developments.

Essentially the most distinguished instance is the rise in reputation of uncommon and unique varieties, akin to Pink Bourbon and Sidra, and even species like Coffea eugenioides.

It appears post-extraction enchancment definitely has potential to take off at competitions, as Jack explains.

“The ultra-low frequency magnetic waves helped create extra constant espresso time after time,” he says. “Just a few opponents reached out to me and enquired about utilizing this know-how. It makes espresso higher, so I can’t see why folks wouldn’t need to attempt it.” 

The truth is, extra opponents have already began incorporating it into their routines. On the 2024 Singaporean Espresso Championships (which came about on the first-ever SIGEP Asia from 26 to twenty-eight June), two Barista Championship and Brewers Cup members additionally showcased the Waved Tech on stage.

As Jack factors out, it’s nonetheless essential to grasp how the know-how works earlier than utilizing it.

“It didn’t actually matter which espresso I used, however moderately the TDS degree (whole dissolved solids, measured in elements per million) of the water,” he says. “The upper the PPM, the extra affect the ultra-low frequency waves would have.”

For that reason, Jack solely uncovered his espresso to the electromagnetic waves for 2 seconds – however this might differ based mostly on the espresso or water hardness used.

Specialty espresso will at all times maintain an open thoughts to new developments

With entry to this know-how nonetheless very restricted, it’s going to positively take a while earlier than we see it change into extra broadly obtainable at espresso competitions. As for specialty espresso outlets – much more high-end cafés and roasters – it’s prone to take even longer.

Jack, nevertheless, stays hopeful. 

“Consistency has at all times been an enormous issue for me, in addition to rising high quality. Excessive-end specialty espresso outlets are additionally seeking to enhance these tiny particulars, so this positively has a spot,” he says. “Waved’s know-how can also be utilized in different industries, so I foresee that this know-how might even be built-in into espresso tools sooner or later.

“Embracing and exploring post-extraction enchancment solely permits us to have extra management over espresso high quality,” he concludes. “Something we are able to do to attain this could at all times be inspired!”

New strategies that enhance extraction high quality are at all times welcome in specialty espresso. However some usually tend to stay in style at competitions – together with post-extraction enchancment.

Whereas this know-how has the potential to make waves on the World Barista Championship, for now, espresso outlets have already got a mess of different variables to deal with. We will definitely see, nevertheless, simply how far post-extraction enchancment will develop within the coming years.

Loved this? Then learn our article on the story of the World Barista Championship.

Picture credit: Specialty Espresso Affiliation, World Espresso Occasions

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