The BGA wants to better understand how espresso is extracted world-wide, in an effort to see if our current espresso definition lines up with parameters being used around the world.
What We Are Hoping to Learn:
We would like to gain a better understanding of:
- Input doses
- Output weights
- Brew Ratios
- Extraction Times
- Preinfusion Use
- Basket Size
In general, we would like to understand the scope of parameters being used world-wide for espresso preparation.
Why is This Helpful?
The collection of this information will allow us to make informed decisions on how we define espresso. In turn, this will allow us to facilitate the creation of a definition that is inclusive enough to accept a wide range of parameters, while still maintaining a definition for coffee professionals to reference and build off of.
The current definition of espresso dictates so much (competition parameters, pathways classes, and more). It’s important we have a definition that reflects the current state of espresso around the world and is inclusive enough to appeal to the majority of our membership.