I've built my setup to remove most variables from the equation; scale to weigh all my beans/shots, always 18g in, distributor + espro calibrated tamper, fresh beans, etc. 2 fluid ounces is a measure of volume roughly equivalent to 60 mL. Some types of coffee may require a wider grind range to achieve an ideal extraction or brew. The targeted time that you should be trying to achieve your brew ratio is typically 25 – 35 seconds. A4 download of the Modern Coffee Menu, click here. Whether it’s a hint of sweetness or aroma, our coffees often surprise and delight with their unique flavour profiles. The size of your portafilter basket dictates how much coffee to grind into the portafilter. A feature of Breville barista grinders (build-in or stand alone) is the ability to extend this range with an adjustable upper burr. It’s important to clean your filter after each extraction. This means that if you use 18 g of espresso, you want to achieve 27 g of espresso in your cup, using a 1:1.5 brewing ratio. This looked very dramatic, but wasn’t particularly practical (or enjoyable in my opinion).
This gives you a roadmap to follow and baseline for making adjustments. Proceed with caution, always adjusting only one parameter at a time.
Most specialty cafes will be running one or more ‘on demand’ grinders. In particular, the crema is mostly made of gas bubbles, so that portion is not very dense at all. And you do this by weighing every single shot. There is no right or wrong... as long as you like what you make that's all that matters. Picture the scene: a bustling café, a queue of takeaways to the door, and a full rail of checks. The water pressure pulls oils from the grounds, creates the bold taste and rich texture you will expect from a quality espresso. Brew Time is the second variable in basic espresso theory: how long it actually takes to reach your desired brew ratio. They want to get the coffee they like, but don’t want to feel uncomfortable in the process of ordering. Simply put, it’s the ratio of an espresso’s beverage weight to the weight of the dry grounds used to make the shot. We often notice that many new home baristas are struggling to brew a tasty shot of espresso. The best way to achieve consistent results here is by using a volumetric coffee machine. If you are using 18g of coffee in, and aiming for 36g of liquid espresso out, grind size dictates the time it takes to reach your ratio. Best results are achieved using freshly ground coffee and the right grind setting. However, because coffee is organic and the process of making espresso is manual, the results and factors determining them (humidity, temperature, air pressure, and human error) – are changeable. And how do we achieve that? An obvious and reliable way to eliminate or minimise the impact of unpredictable factors when making coffee is weighing espresso shots. But if the coffee grounds are loose and uneven, water will find the gaps and move through them instead of extracting flavor, and your brew will be watery and flavourless. So what do we do about it? Yuenyeung, Kopi Cham & Spreeze: Mixing Coffee & Tea Around The World. Different coffee beans need different grind setting. However, as baristas became more skilled at their craft, foam crept back onto flat whites as baristas wanted to balance the cup with a little creaminess and display their mad latte art skills. A good exercise to show the affect brew ratio has on an espresso is to try the same coffee pulled as a 1:1, a 1:2 and a 1:3. The exact amount of milk this ‘dash’ contained became the point of interpretation for baristas and consumers alike. Start with scales, your portafilter, and 18g of espresso.