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coffee – water ratio
1:2 – 1:3
coffee amount
14-22g
water amt and tem
28-66g | 95°C
grind size
Fine grind, 200-400 microns, slightly gritty
brew time
15-30 secs
I find that medium-roasted coffee is delicious when brewed at a 1:2.7 coffee-water ratio for espresso. For the lighter roasts I prefer 1:3.5 even 1:4. Experimenting with variables like grind size, extraction time, and coffee-water ratios is key to enjoying the most flavorful and balanced espresso.
Longer brew times can result in increased bitterness, while shorter brew times may lead to under-extraction.
Keeping the espresso brew time between 15 to 30 seconds helps avoid bitterness. To adjust the brew time based on your coffee-water ratio, you can modify the grind size.
For a 1:3 coffee-water ratio, when extracting 60 grams of espresso from 20 grams of ground coffee to achieve a 25-second brew time, a slightly coarser grind size can be used.
For a 1:2 coffee-water ratio, when extracting 40 grams of espresso from the same 20 grams of ground coffee to achieve a 25-second brew time, a finer grind size can be used.
For optimal flavor extraction, freshly ground coffee is essential. At 80 Cup, we prioritize freshness by sending our coffee as freshly roasted as possible. Grinding the coffee just before brewing ensures that all the flavors are fully brought out.
Water quality is one of the most crucial aspects of coffee brewing. Using fresh, clean, and soft water enhances the overall taste. Avoid brewing with hard or unfiltered water; if the water doesn’t taste good on its own, it won’t make great coffee.
I find that a temperature of 95°C works best. This temperature avoids bitterness and ensures good extraction. Preheating your portafilter helps maintain a consistent water temperature. If the temperature drops below 95°C due to cold equipment, it may lead to under-developed taste.
Using the Ross Droplet Technique can reduce static electricity and improve grind uniformity
Before adding ground coffee to the portafilter basket, ensure it’s clean and dry. A dry basket promotes even extraction and reduces water channeling. A distribution tool can also help evenly distribute the ground coffee.
About 30% of coffee comprises soluble materials, with the remaining 70% being insoluble fiber. Understanding the brewing process can help enhance the flavors and quality of your espresso:
Initial 5 Seconds: The first 5 seconds of brewing, fruity and acidic taste are extracted.
Next 10 Seconds: During the subsequent 10 seconds, sugars and body are extracted, contributing to the espresso’s sweetness and fullness.
Additional Extraction: Extra seconds increase the total dissolved solids (TDS) in the shot, balancing the taste.
After 30 Seconds: Beyond 30 seconds, burned fibers in the coffee begin to extract, leading to a bitter and unpleasant taste in the espresso.
The graph below shows the extracted dry material from ground coffee over time as a percentage.
For a 1:3 coffee-water ratio espresso shot using 18 grams of ground coffee and brewed in 30 seconds, the graph shows the percentage of dry material extracted from the ground coffee during this time.
1:1.5 to 1:2 ristretto extraction time typically falls around the 15-second mark. Ristretto results in a high extraction yield (EY), producing a strong shot.
1:3 to 1:5 lungo extraction time should be around the 40-second mark.
Lungo results in a low extraction yield (EY) but high TDS (total dissolved solids), creating a weaker but more balanced shot.
For more brew methods: Coffee Brew Guides
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