At our cafes we always have a single origin, and we usually suggest our customers to have their black coffees on the single o.
However, heaps of people want consistency, and they don't like it when their long blacks or espressos taste too different depending on the single o, so they always want to have the house blend, which we changed a few weeks ago and it is tasting pretty damn good both black and white.
How do you guys extract your espresso shots for both blacks and whites when using the same blend?
Say, if you use 22 grams in and a yield of 44 grams in 32 seconds for your white coffees. Do you use the same recipe for your black coffees? at the moment we have been doing so, simply because we had way to many people making coffees across 8 stores and it was very hard to explain why and how... but we are now training the "real baristas" which will be the only people allow on the machines, so we will have more control. Happy times.
A friend of mine suggested to simply decreasing the dose to 19 grams for the black coffees and keeping the yield of 44 grams which will be brewed in about 26-27 seconds. That would give me a more "diluted" shot but more delicate and sweeter without having to change grind size.
I'd love to read some of your experiences and suggestions!
Note: for the single origin, we do have a totally different recipe depending on the beans