How Many Grams Of Coffee For Espresso? (Perfect answer)

  • Every espresso recipe begins with the dose. It is the amount of dry ground coffee that you use to make an espresso, and it can range anywhere from 5-30 grams, depending on your espresso style. Modern espresso is generally between 18-21 grams in size.


How many grams of coffee are in a shot of espresso?

For a single shot: Use 6–8 grams of ground beans per 1–1.5 fluid ounce. For a double shot: Use 15 grams of ground beans per 2 fluid ounce. Brewing time for a single or double shot should be 20-30 seconds. We like 25 seconds.

How many grams is 2 shots of espresso?

A double shot of espresso is 1.2 to 2 ounce in volume. The amount of coffee in a double shot is 12 to 20 grams. The volume of the double shot espresso may increase depending on the grams of coffee added. A double shot contains 12 to 20 grams of coffee.

How much coffee is needed for perfect espresso?

The dose refers to the amount of coffee you will need to fill the portafilter to make your espresso shot. The dose for a “double-shot” [the most common way espresso is made] should be between 14 – 18 grams [this also depends on your espresso machine and personal preference].

How much coffee is in an espresso?

Espresso has 63 mg of caffeine in 1 ounce (the amount in one shot), according to Department of Agriculture nutrition data. Regular coffee, by contrast, has 12 to 16 mg of caffeine in every ounce, on average. That means that ounce for ounce, espresso has more caffeine.

Is 4 shots of espresso a lot?

The researchers think the caffeine level required for optimal heart health is about four shots’ worth of espresso a day, though everyone’s caffeine concentrations will be a little different. But don’t overdo it.

What is a perfect espresso shot?

ABOUT A PERFECT SHOT. The perfect shot by many baristas is considered not to be a single but a double shot that is around 1.5 ounces of fluid. There are a few constants that go into this although they may vary slightly. Most agree that to make this pull of espresso one should: This should yield that 1.5 ounce shot.

How much should a double shot of espresso weigh?

A fluid ounce is 30 mL (as opposed to an ounce by weight being 28 g). This volume refers to the espresso shot volume (water) that gets passed through the espresso. The weight of the coffee required for a single shot is typically 7 grams for a single shot, and 14 grams for a double shot.

How many grams of coffee do I need for an espresso breville?

You should use 7 grams for a single shot or 14 grams for a double shot. Using the Coffee Spoon that came with the machine, one level scoop is 7 grams. Finally, if the coffee is not tamped firmly enough, the water will run through it too quickly.

How many ml is a double espresso?

A Double Espresso produces from 60 to 70 millilitres of Coffee in 25-30 seconds. Every once in a while, everyone needs an extra dose of energy, so instead of the traditional 30 ml why not make it double? It requires 14 to 16 grams of coffee and it’s extracted through a double portafilter handle.

How many grams is a tablespoon of espresso?

Make sure to use 1 tablespoon or 7 grams for a single espresso shot and 2 tablespoons or 14 grams for a double shot. If a tablespoon sized scoop came with your machines, you can be certain that a level fill is approximately 7 grams. The water will run through it too quickly if the coffee is not tamped firmly.

How many grams of coffee are in a latte?

You do this by accurately measuring the correct weight of coffee grinds; a good starting point is 20 grams. You then control the speed of the flow with the grind size. The aim is to extract 30mls of espresso in 30 seconds and this is controlled by adjusting the grind size.

How do you weigh espresso shots?

Step by step:

  1. Zero (tare) your weighing scales with an empty dry portafilter.
  2. Dose 20g of your chosen grind profile.
  3. Position the scales underneath the group head.
  4. Position the portafilter, start extraction, place espresso cup(s) on the scales and tare (zero) the scales.

How many grams of caffeine are in a double shot?

One 2 oz double espresso shot has about 80 milligrams of caffeine. Whereas a 12 oz brewed coffee has about 120 milligrams. So actually there is more caffeine in an average cup of drip coffee than in espresso.

Espresso Brewing Guide – How to Make Espresso at Home

The unpleasant reality is as follows: If you skimp on a home espresso machine, it’s like skydiving with a frayed parachute: it’s a dangerous undertaking that’s only slightly tinted with possibility. Hands stained red from several bad espresso shots: this is a tricky business, as we’ve seen firsthand. However, if you have your tools in order, the road becomes clearer, and the issue becomes one of patience and practice rather than speed. You may spend your entire life attempting to capture the ideal photo.

Step 1: Disconnect the portafilter from the grouphead of your espresso machine.

Hot water should be used to properly purge your grouphead in Step 2.

The right grind is essential for producing a well-balanced and excellent shot of espresso.

  • In general, a fine grind should be used for this product.
  • It is most beneficial to switch sides in a sequence of 90-degree increments, rather than in a continuous motion (top to bottom, then left to right, and so on).
  • Pressure should be applied downward to the tamper’s base without forcing your hand into the base (which might cause serious wrist problems later on).
  • It should be possible with 20 to 30 pounds of pressure.
  • To ensure an equal extraction, the grounds should be smoothed, or “polished.” The portafilter should be placed in the grouphead at this point.
  • Step 7The injection should begin as a steady trickle and gradually build into a moderate, even stream.
  • Stop the camera just before this procedure is about to begin.
  • This is all up to you.

How to Pull the Perfect Shot of Espresso

We appreciate you taking the time to inquire. The following rules can help you enhance the quality of your espresso by practicing your technique while keeping the following criteria in mind.

The grind, the dosage, the leveling, the distribution, and the tamping are the most significant factors in the making of espresso. You will be able to create consistently excellent coffee if you practice and perfect your techniques.

Starting Points

Please keep in mind that espresso standards are not well established. A simple Google search will turn up hundreds of different versions. Listed below is Clive’s advice to guarantee that you achieve the most amount of success possible, as fast as feasible. We have discovered that it is advisable to first follow these guidelines before experimenting. Clive advises brewing espresso using a 1:1.5 brew ratio.

  • For a triple basket, you should be able to extract around 30 grams of liquid espresso for every 20 grams of ground beans you put in. Even if you don’t have a scale to weigh your ingredients and output, 1.5 oz of liquid (including the crema) is equivalent to one cup.
  • For a double basket, you should be able to extract around 27 grams of liquid espresso for every 18 grams of ground beans that you put in. If you do not have a scale to weigh your ingredients and output, 1 oz of liquid (including the crema) is equivalent to 1 tablespoon. With the pump running for 25-30 seconds, the greatest shots of espresso are extracted in a range of 25-30 seconds from when it begins, with espresso descending from the portafilter after around 5-7 seconds. Make sure your coffee is freshly ground and that you are as efficient as possible. Keep ground coffee out of the portafilter, and don’t let the portafilter stay in the group head with espresso grounds in it before making your cup of tea or coffee. Once coffee is ground, it begins to lose its flavor extremely rapidly. Prepare your shot glasses, demitasse, or mug by filling them halfway with hot water before you begin grinding the coffee and creating the shot.

The Grind

If you dial in your grinder correctly, the primary notion is to guarantee that your 1:1.5 brew ratio happens between 25-30 seconds after your pump begins to operate. In addition to offering grinder dial-in services to ensure that your equipment is ready to use right out of the box, this is still a crucially important skill for any home barista to have. Make a fine grind, coarser than flour but finer than table salt, and work your way up from there. Follow the steps outlined below, and we’ll get back to you on setting up your grinder.


When using a double basket (usually found in a double spouted portafilter – if you’re puzzled by all this “double” stuff, let us help you out), Clive advises a dosage of 18 grams of coffee. If you’re using a bottomless portafilter and a triple basket, use 20 grams of coffee each cup. A mound of ground coffee in the center of the cup that extends out about a half-inch above the rim will weigh around 18-20 grams, which is a reasonable starting point.

Level And Distribute

In order to guarantee that water does not run out quicker in any one region, we level the coffee bed. This is referred to as channeling, and it might result in a shot of espresso that is not sufficiently extracted. The use of a portafilter using your palm to tap the side of the portafilter to better uniformly spread the grounds is recommended. If you choose, you may tap the portafilter against an amping pad to settle the grounds as well. It is also beneficial to have a sticky surface during tamping to provide stability.


Grip the tamper handle as if it were a doorknob in order to avoid slipping. Maintain alignment of the tamp surface with your wrist and elbow, and tamp straight down, pushing your weight into it comfortably. The amount of pressure you apply is not nearly as critical as your consistency and ability to maintain the tamp absolutely flat so that water does not locate weak points in the tamping process.


Remove any ground coffee that has accumulated around the rim of the portafilter. If your machine does not come equipped with a built-in shot timer, now is the moment to set your phone’s timer to the proper setting. Prior to inserting the portafilter, flush water through the group head for 2-3 seconds to ensure that it is completely clean. Engage the portafilter in the group head and begin brewing as soon as it is possible. Start the timer as soon as you hear the pump running. When you have extracted 30g of liquid espresso from your shot, you should stop (or about 1.5oz, including the crema).

Dialing in your shots and grinder

Don’t get too worked up over it.

There is a 0 percent chance that this will be flawless the first time you do it.

30g of liquid came out before 25 seconds (Too fast) Make the grind finer
30g took more than 30 seconds (Too slow) Make the grind coarser
Espresso pulls in target times but tastes harsh Make the grind coarser and increase the dose
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When you use a scale, dialing in becomes significantly easier. Weighing the input and output will get you to a superb shot much faster than assessing liquid volume since the crema will alter with different roast types and will rely on the freshness of your beans when weighing the intake and output. If you don’t already have one, we offer several excellent alternatives. Anything is preferable to doing nothing. It might take a long time and a lot of experience to master the optimal formula for any specific coffee.

  1. Even more so, we encourage that you try new things.
  2. Because there are no hard and fast laws in the world of coffee, simply guidelines, you’ll frequently discover that your favorite shot resides beyond the confines of what is considered industry standard.
  3. You may always refer to our tutorial on resolving your coffee flavor difficulties if you have any questions.
  4. Check outIntro to Espresso, which is now accessible through Coffee School for a more in-depth exploration of espresso theory and training.
  5. Check out our guide and video for more information!

Creating the Perfect Espresso Recipe

When producing espresso, there are three key factors that we want to (at the very least) measure: the dose, the yield, and the brew time. The three metrics listed above should be checked on a daily basis, and some baristas may even go so far as to check them for each and every espresso that they produce. It’s probably worth adding that, from here on out, I’ll only be talking about double espresso drinks. In my view, you should always use a double portafilter and should never even consider using a single spouted port.


The amount of dry coffee that you use is referred to as the dose. Typically, dosage is measured in grams, and it is commonly accepted that for a double espresso, between 14 and 24 grams of coffee should be used. 14 grams used to be the standard dosage back in the day when espresso coffees were roasted darker, but over the last ten years, the doses have grown as lighter and lighter roasts have been utilized in espresso, resulting in higher doses. I usually start with a dosage when creating an espresso recipe.

  1. This is the quickest and most straightforward step in the recipe-making process.
  2. The amount of coffee you should use should be determined by the size of the basket.
  3. Despite the fact that you are using, for example, 20 gram baskets, you can use a little more or less coffee depending on the roast.
  4. I would use a little higher dosage for a darker roast (20-21 grams in 20g basket).

Using a lesser dosage in a larger basket will almost certainly result in channeling issues due to the excess area available for water. If the water is not flowing uniformly through the coffee puck, it is said to be channeling, and channels are formed between the puck and water.


The amount of liquid (coffee) you have in the cup is referred to as the yield. Tradition dictated that yield would be measured in millilitres (ml), but in the last ten years, an increasing number of baristas have begun to use scales and measure yield in grams. Using grams instead of milliliters gives you more precision because your volume is not reliant on the freshness of the roast, as it is when using milliliters. Yield is sometimes expressed as a ratio to the dosage, for example, 1:2, which implies that with a 20g dose, your yield would be 40 grams.

  1. Making your espresso stronger by using less water in comparison to the dosage can increase the strength of your espresso.
  2. In my experience, using a 1:2 ratio results in espressos that are still pleasantly strong but not too strong to taste all of the subtleties.
  3. It may also be beneficial to use a 1:2,5 ratio with some coffees in order to reduce the strength a little while simultaneously allowing the coffee to open up more.
  4. After a while, you may find that using a 1:2 ratio with different brew times alone does not produce satisfactory results.

Brew time

The amount of time it takes to make an espresso is referred to as brew time. From the moment you press the button until you see the required yield in the cup, everything is automated. The brewing duration might vary between 20 and 35 seconds. Generally speaking, the brew time for espresso should be between 20 and 35 seconds, depending on the machine. Darker roasts shine when brewed for shorter periods of time, and lighter roasts shine when brewed for longer periods of time. This is due to the fact that darker roasts are less dense (thinner) and hence simpler to extract flavor from than lighter roasts.

  1. Darker roasts should be started with brew periods between 20-25 seconds, while lighter roasts should be started with brew times between 25-30 seconds.
  2. For me, it’s simplest to constantly attempt to discover the brew time at which the coffee begins to taste bitter, and then go back to the previous brew time at which the coffee did not taste bitter, and so on.
  3. 27 seconds = brilliant acidity, greater flavor, and a generally satisfactory result.
  4. 31 seconds = sounds that are pleasant but harsh.

It started to taste bitter at 31 seconds, so I knew it was over-extracted, and so I went back to 29 seconds, which is the sweet spot for this particular coffee. More information about extraction may be found in my earlier blog post.

Want to develop your recipe further?

Brew water temperature refers to the temperature of the brewing liquid. Temperature isn’t the first thing you should think about while making espresso, but it is something to keep in mind if your espressos aren’t hitting the sweet spot. Because higher temperatures make extraction simpler, you will be able to extract more quickly. Even with lighter roasts, if you feel you are not getting enough flavor out of them in 30 seconds, increasing the temperature may be a good idea. This is due to the fact that espresso brews channel nearly usually at the conclusion of the brew, and if you haven’t extracted enough before the channelling occurs, you will end up with under-extracted espresso.

Pressure profiling

Espresso takes a lot of pressure to be brewed properly. Pressure profiling refers to the fact that the pressure used to brew the espresso varies depending on where you are in the brewing process. In order to pressure profile, you will need an espresso machine with particular features such as Synesso, Modbar, or Slayer. Because pressure improves extraction, it may be best to use lower pressure at the beginning of the brew for lighter roasts in order to extract less acidity. Lower pressure at the beginning of the process will also result in less channeling, which will result in greater extraction.

Even extraction – avoid channelling

An even extraction method implies that the brew water passes through the coffee puck uniformly and that no part of the puck has a stronger flavor than the rest of the puck. Even extraction should be the goal of a barista at all times. Channeling may be avoided with proper distribution. More information on the stages to making the ideal espresso may be found in my earlier blog post. Following right procedures will aid in the prevention of channeling and will always result in a better tasting espresso.

The Perfect Espresso Shot

Are you interested in learning how to create the ideal cup of espresso as well as how to draw the perfect shot of espresso? When it comes to extracting the ideal espresso shot, there are several elements to consider. There are differing viewpoints among baristas as to what constitutes a perfect shot; nonetheless, the final decision is ultimately based on personal preference. For the time being, there are four basic processes that have an impact on an espresso shot: grinding, dosing, tamping, and pouring.

  1. In fact, some expert baristas are considering incorporating a little amount of high-quality robusta beans into their crema to improve the flavor (typically 10-15 percent).
  2. 1 fluid ounce of water: Generally, a 1 ounce shot is regarded the “median” and is commonly advised; however, this varies from individual to individual because ultimately, it is all about personal preference.
  3. Others, on the other hand, like between 1 14 and 1 12 ounce shots, depending on their preference.
  4. Again, since it is ultimately a matter of personal preference, some baristas like anywhere from 24-28 seconds for their espresso.
  5. It is necessary to remove almost 20% of the grinds, which should be poured off with the hot water.
  6. Proper tamping is accomplished by applying 30 to 40 pounds of pressure to the coffee grounds in the portafilter throughout the brewing process.
  7. Temperature of the water: 195-200 degrees Fahrenheit The water temperature should range between 195 and 200 degrees Fahrenheit.

Water pressure is between 8 and 10 bars.

This produces 140 pounds per square inch of surface area.

The process of extracting oils from coffee grinds is what truly produces a perfect espresso shot.

If the oils are not removed properly, the only thing you will have is brewed coffee as a result.

Crema is a fantastic indication of a HIGH-QUALITY espresso.

Crema adheres to the taste buds, leaving a long-lasting aftertaste in the mouth. Another thing to keep in mind is that an espresso shot should have the consistency of warm honey as it comes out. When you take an espresso shot, you will observe the crema stream out at the top of the shot.

How to Make Espresso at Home: A Starter Guide

If you’re a coffee enthusiast who wants to learn how to make amazing shots at home, our assessment of the finest espresso machine, grinder, and accessoriescan assist you in selecting a terrific starter setup—but keep in mind that you’ll need a little practice and patience to get the hang of things. In order to do this, we engaged David Castillo, the training and education manager atJoe Coffee Companyin New York City (where I also work as a consultant), to spend some time with theBreville Infuser (our former top-pick machine) and provide us with some guidance on how to get started.

However, I’ve spent nearly all of my time in it on the drinking side of the bar.

David agreed.

Ideally, you should grind the coffee for each espresso shortly before you draw the shot, since once coffee is processed, it loses its freshness quickly.

Selecting your coffee

Even with the best equipment, you won’t be able to pull a nice espresso unless you start with good coffee. Although espresso is generally produced with a darker roast, it is not required to select a coffee bean that has been specifically labeled as “espresso” in order to make it. The decision is entirely up to you, and having your own arrangement allows you to be more creative. There are a plethora of excellent ways to coffee roasting available, so why not experiment with a few different ones?

And when a single-origin coffee (as opposed to a mix) is particularly well-suited to espresso brewing, a roaster will frequently point this out—which may be a delightful way to uncover new intricacies of taste in your brewing.

That doesn’t mean you should start using the coffee right away—coffee is typically “rested” for a few days after roasting to allow for CO2 off-gassing, which affects brewing—but depending on how the coffee is packaged, you should start using it within a couple of weeks of roasting and finish any opened packages as soon as possible.

You’ve certainly heard that you should store your beans in the refrigerator or freezer to keep them fresh, but the scientific community is divided on this.

Consider coffee in the same way that you would any other produce, and buy smaller amounts more frequently, you will always have the freshest and best-tasting coffee available.

Grinding and measuring your coffee

Take around 13 to 15 grams of coffee and weigh it out before extracting your shot. Please ensure that the empty portafilter is well cleaned before filling it with grinds. Photograph courtesy of Michael Hession It’s ideal to use a scale to ensure that you’re redosingeach shot (that is, measuring out the coffee grounds) correctly—at least until you’re confident that you’re doing the exact same procedures in the exact same manner every time. According to David Castillo, director of the public education program at Joe Coffee Company in New York City, “everything we teach first is by weight,” according to him.

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A normal dose of coffee for a double shot of espresso (about 2 ounces) is between 13 and 18 grams of coffee.

We discovered that 15 grams of Infuser was a suitable starting point for a double shot when using the Infuser.

Photograph courtesy of Michael Hession As soon as you’ve determined how much coffee you’d like to use and begin pulling shots, you’ll need to dial in your grind size to the proper parameters so that water saturates the grinds properly, rather than under-extracting (grind too coarse, tastes sour) or over-extracting (grind too fine, tastes bitter) (grind too fine, tastes bitter).

Trial and error, taste, and visual inspection—you can even consult Dr.

It’s important to remember to purge the grinder after each grind size adjustment by letting it run for a couple of seconds to flush out any remaining particles from the previous grind setting, or you’ll end up with a mishmash of grind sizes in your next shot and no idea what the proper grind size is.

Pulling a good shot

Using your hand, carefully level the grinds once they have been poured into the portafilter. Michael Hession is featured in this video. Are you prepared to begin? If possible, use a scale to weigh your coffee as you fill your portafilter with double-shot doses. You’ll have a mound of espresso that has to be distributed properly to ensure that the portafilter fills evenly without leaving large gaps or channels for water to seek refuge in. After you’ve distributed the coffee evenly by hand, place the portafilter on a stable surface, such as the edge of a countertop, and tamp it down as evenly as you can (it’s vital to do this with the same pressure each time to maintain consistent brewing from one shot to the next).

  • Michael Hession is featured in this video.
  • Get a vessel—clear glass like the 3-ounce version of our favorite Duralex drinking glass—and put the portafilter back in the machine.
  • When you’re a newbie, it’s easy to assess the consistency and layering of your espresso before you start your shot.
  • Pulling a double shot (about 2 ounces) of espresso should take no more than thirty seconds.
  • “We often use a 1:2 brew ratio with espresso since espresso is by its very nature a highly rich drink,” he explained.
  • If your machine appears to be drawing bullets significantly quicker or slower than that, it’s probable that your grind size is incorrect; make the necessary modifications and work your way closer to the ideal time range.
  • In addition, after you’ve found out your optimum timing, you may alter the preset times to match your preferences and repeat them at the push of a button.
  • A shot that is consistently light in color is likely to have a somewhat sour flavor, and it is an indication that you should use a finer grind setting in your grinder to avoid this.
  • If everything appears to be in order on the surface (a decent amount of viscous liquid, with a caramel-colored crema on top of the shot), taste it and decide where you want to go from there.
  • To avoid coffee buildup on the inside of your portafilter, you should clean and dry it after each use (here’s an excellent video on how to do it from Whole Latte Love to demonstrate how).

Another piece of advice from Castillo: “It is critical that you make a complete mess in the kitchen.” That’s a component of it.”

Frothing milk

The trick to making superb steamed milk is to identify and maintain the sweet spot where foam is produced while not causing large bubbles to appear. Photograph courtesy of Michael Hession Do you want to include milk? The full-fat cow’s milk we recommend is tasty and nutritious, but there are a variety of other milk alternatives (such as oat and almond) that are specifically designed for use by baristas and that work well when steamed. Ideally, Castillo suggests filling the pitcher to a finger’s breadth below the point where the spout begins to function.

  1. In any other case, especially when using the Infuser, you’ll end up with a lot of dribbles of hot water in your milk before the pump is fully operational.
  2. After turning on the machine, Castillo recommends that the pitcher be lowered immediately.
  3. When making fine, velvety bubbles in milk, it is important to maintain a quiet hiss rather than an audible scream or gurgle, which might result in huge bubbles that are not desired.
  4. The milk pitcher may be transformed into a whirlpool by holding the steam wand just off-center of the milk pitcher.
  5. Even while some instruction manuals encourage swirling the milk while steaming, Castillo recommends keeping the steam wand just off-center, allowing the force of the steam to naturally produce a whirlpool effect in the glass of milk.
  6. In order to prevent your milk from becoming gritty and frothy, you should never aerate it past the manual temperate setting on your machine.” Was it your fault that you oversteamed your milk and ended up with enormous frothy bubbles rather than a tight silk?

Keep learning and improving

Investing more time in online courses and YouTube videos will surely pay dividends as your approach becomes more refined (Seattle Coffee Gearhas a lot of great how-tos, as doesWhole Latte Love). Alternatively, if you want to go all the way down the rabbit hole, Scott Rao’s The Professional Barista’s Handbookis jam-packed with both espresso theory and science and is highly recommended.

And, with coffee experiencing such a rebirth, local coffee firms in many big (and some little) cities are offering barista training that may provide hands-on experience that no amount of reading can deliver.

Espresso Brew Ratios Guide

Introduction Understanding brew ratios in the realm of espresso might be tough to comprehend. What exactly is a double shot, and is it really still relevant today? What is the difference between a ristretto shot and a lungo shot? And how does each of these factors influence the flavor of my coffee? All of these questions are related to your brew ratio, which is the quantity of espresso that is produced from your coffee ground mixture. This post will cover the topic of brew ratios in general, as well as how they relate to, and may be handled, with your Flair setup.

  1. Comparing volumetric measurements to weight measurements In the past, espresso was measured by volume, with a single shot of espresso containing approximately 30 milliliters and a double shot containing approximately twice this volume, or 60 milliliters.
  2. It is important to note that when it comes to truly comprehending what is happening with the coffee in your cup, this form of measurement is not correct since it does not take into consideration how much coffee (or grounds) is being used to create that shot (or shots).
  3. Furthermore, if you merely measure your espresso shot by volume, it will be hard to match up or stay consistent with your recipe as your coffee steadily off-gases and loses its crema as time goes on.
  4. Despite the fact that the shot’s volume remains constant, the amount of crema used will fluctuate significantly from one recipe to the next, resulting in two distinctly different flavors.
  5. An espresso brew ratio refers to the connection or ratio between your grounds and your coffee dosage.
  6. What is the significance of the brew ratio?
  7. The brew ratio, in addition to this, is an essential component to consider since it has to do with the extraction of your coffee grounds by the extracting agent, which is your brew water.

This is referred to as your extraction procedure.

To dial in your extraction, you must first identify the “sweet spot” that exists between the weight of your coffee grinds and the weight of your beverage.

Brew Ratios You Should Know and What They Mean Brew ratios such as a ristretto, classic, and lungo shot are the most popular ones you’ll come across.

It is normally served in a shot glass.

It’s vital to note that these ratios aren’t strict regulations, but rather suggestions that should be followed.

Ratios with a Splash of Color It’s important to understand the differences in size between the two brew heads that Flair products use: our Standard brew head and our PRO 2 brew head, in order to ensure that you’re able to get the desired weight of espresso in your cup based on your desired brew ratio.

  • The regular brew head has a reservoir capacity of 60ml, which is the maximum quantity of water that can be accommodated in the brewing chamber during brewing.
  • The reservoir capacity of the PRO 2 brew head is 70ml, with a maximum output capacity of 60ml.
  • Thus, the regular brew head is incapable of producing a volumetric double shot, but it is capable of producing a beautiful and balanced weight-based double shot of espresso with relative ease.
  • This is an excellent example.
  • To put it another way, if you use a standard 20-gram dosage of coffee in your PRO 2 portafilter, fill the water reservoir entirely with brew water, then fully lower the lever, you’ll get around 60 grams of coffee, yielding an approximate 1:13 ratio and a lungo shot.
  • As soon as your scale registers the right weight of coffee depending on your chosen ratio, lower the lever and cut your shot as necessary.
  • We also recommend that you remove any remaining water from your brew head before disassembling it for cleaning.

This may be accomplished in a straightforward manner by stopping your shot and, while still holding the lever, replacing your cup with a second and expelling any remaining water by lowering the lever fully.

Espresso Brewing Tips & Terms for the Home Barista · Old City Coffee

Choosing the right blend of coffee beans is critical; it should be complex, combining body, richness, acidity, and brightness in a single cup of coffee. Old City Coffee produces two different blends. Our traditionalSix Bean Espresso is delicate, complex, and nuanced in its flavor and character. OurOriginal Espressowill appeal to those who prefer a stronger, sharper taste in their coffee. Macinazione (grinding): It is critical that your beans are ground to the proper consistency. In either case, the result will be too watery and bitter; in the latter case, there will be no coffee at all due to a clogged filter, as in the former case.

  • The coffee should drip through the portafilter like honey dripping off a spoon.
  • We recommend grinding until you can feel a few granules and the ground coffee packs but does not cake when pressed between your thumb and index finger between your thumb and index finger.
  • If you choose to have your espresso ground at Old City Coffee, we will grind your beans at4 on a Ditting commercial grinder, which is an ideal setting for most home espresso machines.
  • Depending on the situation, the ideal grind may be finer (a lower number) or coarser (a higher number) (a higher number).
  • The macchina (the machine or the maker) is defined as follows: In addition to the quality of your espresso machine, two other important factors that influence the quality of your coffee are the correct brewing temperature and pressure, both of which are influenced by your espresso machine.
  • “At home,” says Mano (the barista’s deft hand): “This means you!” The signs of a properly made espresso include a concentrated, sweet coffee aroma, as well as crema, which should be a thick, foamy, cocoa-colored head on the espresso.

How to Make Espresso

Choosing the appropriate mix of coffee beans is critical; it should be complex, combining body, richness, acidity, and brightness in a balanced manner. Old City Coffee creates two different mixes of coffee beans. Our traditionalSix Bean Espresso is delicate, rich, and nuanced in its flavor and aroma. Whoever is seeking for a bolder, sharper taste will enjoy our Original Espresso. Achieving the proper consistency of your beans throughout the macinazione process is essential. Using too coarse of a grind results in too watery and bitter of a cup of coffee; using too fine of a grind results in no coffee at all due to an overflowing filter.

  1. There is a minor difference in the right grind from one machine to another.
  2. For standard home grinders (such as Krups), we recommend grinding little quantities at a time and experimenting with different grind settings until you discover the one that works best for your machine and your needs.
  3. If you prefer to have your espresso ground at home, we will grind your beans at home on a Ditting commercial grinder.
  4. Please specify grind in 0.5 increments if you so like.
  5. In addition to the quality of your espresso machine, two other important aspects that influence the quality of your coffee are the optimum brewing temperature and pressure, both of which are influenced by your espresso machine quality.

These are of the highest importance in the situation. “At home,” says Mano (the barista’s deft touch), “it means you!” Crema, which should be a thick, frothy, cocoa-colored head, and a concentrated, sweet coffee scent are all characteristics of a correctly produced espresso.

Brewing Variables

Before we get started with the espresso preparation, there are a few aspects that need to be addressed. These variables, which are similar to those used in the preparation of drip coffee, will determine the overall quality of our beverage by controlling the amount of strength and extraction achieved in the final cup; some of these variables will be shared with the preparation of drip coffee, but a couple of them will be unique to the preparation of espresso. The first step is to dissect them, and then we’ll discuss how to put them into action.

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The presence of sediment and scale in your boiler, as well as water that is either too hard or too soft, or water that has distinct smells or scents of its own, will all substantially impair your ability to brew good coffee.

Water treatment options are plentiful for those whose water is seriously out of line with those standards—sometimes all you need is a simple carbon filter, but in other cases you might want to consider making your own water to fill your reservoir, or even looking into more comprehensive filtration systems for a machine you’ve plumbed into your home or office.

  • Grind: Before it can be used for brewing, roasted coffee has to be broken into smaller pieces first.
  • When it comes to maintaining the consistency and tiny particle size required for espresso brewing, we advocate only using a burr grinder and never a blade grinder.
  • How much espresso should you drink?
  • Ideally, you should use between 18 and 21 grams of ground coffee for a double espresso; while deciding on how much coffee to use, your first consideration should be the dose advised by the manufacturer of the basket in which you are brewing your espresso.
  • If you have a basket that does not have a recommendation other than “single” and “double,” go ahead and pick your favorite number between 18 and 21 for a double and we’ll start there in your double basket.
  • Tapping ground coffee with a tamper inhibits the flow of water, causing the coffee and water to interact with the right pressure when tamped.
  • Generally speaking, I think of it as “press till the coffee pushes back,” but you could always bring out the bathroom scale and press on it to have a notion of what 30–40lbs feels like; it should be sufficient weight to achieve complete compaction.

If you want to experiment with the effects of different brewing temperatures on your extractions, certain espresso machines will provide you with an evident control and display for your brewing temperature.

Yield: When brewing drip coffee, we measure the amount of coffee we use and the amount of water we use to determine our brewing ratio; however, when brewing espresso, we measure the amount of coffee we use and the amount of beverage we produce.

However, if you start experimenting outside of the 1:1.5–1:2.5 ratio (i.e., between 20g:30g and 20g:50g), you’re most likely on your own in taste territory.

Obtaining an accurate volumetric reading of such a little quantity of liquid offers its own issues, but the varying density of brewed espresso from one cup of coffee to the next, and even from day to day, makes the task considerably more difficult.

As roasted coffee matures (releasing CO2 held in the bean fibers), the quantity of gas available to form crema diminishes, and the amount of crema produced decreases accordingly.

Because of this, the volume of crema will decrease from day to day, making your beverage denser as the process continues.

Time: Time is the amount of time that your espresso puck has been in touch with the brew water, starting from the time that you activate the pump (or begin preinfusion) and ending when you turn the pump off.

A standard extraction time of 25–35 seconds is ideal for most coffees, and this is what most people like. A deviation from this range will almost always result in under-extracted or over-extracted coffee, depending on the circumstances.

Tools of the Trade

When it comes to making espresso, a few instruments are required, and if you want dependably tasty and repeatable shots, you’ll just want a handful of more pieces of equipment to ensure that you’re brewing up the good stuff time and time again. Machine:With so many different espresso machines on the market today, it can be difficult to choose which one is the best fit for you and your lifestyle. Even though the requirements for home users are less stringent than those for cafe environments (you won’t typically be required to make 20 drinks in an hour at home, I imagine!

On the more cheap end of the scale, you can select a simple lever espresso machine that allows you to control the temperature and pressure with your hands.

For the most part, mid-range machines come with a reservoir and drip tray that you’ll have to keep an eye on to ensure they’re properly filled and drained.

Generally, machines priced above $2,000 are equipped with more cafe-quality features, such as dual-boiler operation, multiple PID controls for temperature management, the ability to connect directly to a water line and drain, high-quality rotary pumps for increased pressure consistency and longer life, as well as even smaller creature comforts such as cool-touch steam wands or beautifully customizable exteriors in any color or material you can imagine.

  • Grinder: A high-quality espresso begins with a grind that is extremely uniform.
  • Grinders that allow you to make a large number of little stepped changes, or a totally stepless adjustment, will provide you with the most control over your extraction.
  • Increased grinding speeds, customizable operation, and larger burr sets designed to handle espresso a little more readily than some of the smaller electric grinders available as you progress up the ladder of quality electric grinders for home use.
  • While there are a variety of espresso equipment available that can provide the temperature and pressure required for extraction, the quality and consistency of your grind are perhaps the most critical aspects in producing a wonderful cup of espresso.
  • Filter: In many ways, your portafilter basket will serve as your espresso filter.
  • If you’re seeking for even higher levels of consistency, look no further.
  • Tamper: To achieve the best and most consistent results, choose a tamper that is the proper size to fit snuggly in your portafilter basket.
  • Scale: It is strongly advised that you use a scale to measure both the coffee input and the beverage output in order to prepare consistent espresso.
  • We also recommend water-resistant scales, which are becoming increasingly popular.

Vessel:Of course, you’ll need something to put your brew in! You may use a demitasse, shot glass, or gibraltar; it doesn’t really matter which one you choose; just make sure that it’s large enough to hold your whole extraction. Let’s get this party started!

How to Make Espresso

  • As you fill the reservoir of your espresso machine or connect the water line to the machine, be sure that the water you use corresponds to the “Water” description in the “Brewing Variables” section above
  • Turn on your machine and allow it plenty of time to warm up before using it. This might take anywhere from 15–45 minutes, so take your time and allow the machine to reach its maximum temperature. If your machine has a temperature display, make sure that once your water has reached your desired brewing temperature, you allow the rest of the machine to continue heating until the rest of it has reached a stable operational temperature—this can include the group head, portafilter, and any other internal components that require more energy to reach a stable temperature than water. Allow the group to run for a few seconds after it has been heated to remove any stale water from the group. By passing a few beans through your grinder, you can determine the fineness of your grind. You should keep in mind that you’ll need extremely finely ground coffee, maybe a little finer than table salt
  • Coffee should be ground into your portafilter basket, a common amount being 18–21g, depending on the dose your basket is designed to hold. Prior to tamping, try to settle and distribute the ground coffee uniformly throughout the basket, either by hand tapping, shaking, or settling, or by utilizing a distribution tool to do so. Tighten the tamper on your coffee dosage, striving to be as consistent as possible with your tamper. Keep your wrist, arm, and elbow all in line with the center of the basket while tamping if you’re using a conventional tamp
  • This will help you prevent needless strain and will ensure that the force of your tamp is dispersed equally throughout the whole basket. Be careful while locking your portafilter into the grouphead
  • Be sure not to bang the portafilter against anything, as this will prevent the coffee puck from becoming dislodged or shattering. Position your vessel and scale below the portafilter and begin brewing, either by activating your pre-infusion setting or by activating the pump to start the brew
  • Let it finish brewing by stopping the pump just before your extraction reaches your desired yield and allowing the final few drops from the portafilter to complete the process
  • When producing a shot of espresso, all you have to do is stir, sip and enjoy
  • Otherwise, combine the espresso with your other ingredients to create a delicious beverage. Remove the spent espresso puck from your portafilter using a wooden spoon. To remove dirt and coffee oils from the screen of the grouphead, flush it with water and wipe out your basket to keep it clear of debris and grime as well.

Espresso Tips and Troubleshooting

Even if you follow all of the instructions to the letter, making espresso might be difficult. Check out these simple solutions to common espresso difficulties if your brew isn’t quite what you had hoped for, or if it simply didn’t go the way you had intended.

My shot took too long/there’s no coffee flowing out of the portafilter.

  • Increase the coarseness of the grind
  • Be sure that your dose does not exceed the capacity of the basket. It is recommended that you reduce your dosage if you see an impression of the machine’s screen on your puck.

My shot ran too quickly.

  • Make the grind finer. Make certain that your dosage is not too little to fit in the basket. It is recommended that you raise your dose if your dry tamped coffee puck fills less than half of the volume of your basket.

My shot tastes bitter.

Over-extraction is the most likely source of this problem. You could do one of the following:

  • Alternately, you may lower your brew ratio (for example, if you extracted 40g of beverage, try 36g) or grind coarser to shorten your brew time.

My shot tastes sour.

  • The most likely explanation is that the extraction is inadequate. It is possible to: increase your brew ratio (for example, if you extracted 40g, try 44g), or grind finer in order to lengthen your brew time.

My espresso is watery

Espresso’s typically velvety texture is achieved by the use of the proper brewing ratio, duration, and temperature throughout the brewing process. The following is how to deal with a thin espresso:

  • Reduce your brew ratio to a more manageable level. Make the grind finer. Examine the tamping for any irregularities. Observe your coffee puck for evidence of channeling (fissures or pinholes in the surface after extraction)
  • Check to see that your water quality is correct and that the temperature is correct

My espresso’s stream is uneven

When passing through the portafilter, water will always take the route of least resistance. It is possible that the puck is not level or that it has been positioned incorrectly, causing water to flow unevenly through the puck. In order to address this:

  • Make certain that the distribution is even, and that your tamp is level.

After that, we’ll go through how to steam milk and make traditional cafe beverages such as cappuccinos, lattes, and americanos. Stay tuned! How is the espresso-making process going for you? I’m curious if you have any queries that we didn’t manage to answer here. What kind of accomplishments have you had? Have you managed to capture that one-of-a-kind, transcendent photo yet? Tell us about your espresso experience in the comments section below! You guys have a great time brewing. The 2nd of January, 2020

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