Posted Tue Dec 18, 2012, 5:33pm Subject: Espresso Brew Ratios
I have a question about brew ratios. Most people (and videos online) talk about a double shot being at or right under 2oz. But when I look at some recommended brew ratios (e.g. 20g dry coffee for 30g espresso), I get confused. 20g seems high for a double basket, yet 30g is just 1oz. Why is one of the recommended results for a double shot just a single ounce?
**EDIT: Just realized I should have put this in Questions and Answers, but I don't know how to move it...
Most people (and videos online) talk about a double shot being at or right under 2oz. But when I look at some recommended brew ratios (e.g. 20g dry coffee for 30g espresso), I get confused. 20g seems high for a double basket, yet 30g is just 1oz. Why is one of the recommended results for a double shot just a single ounce?
The old way of talking about espresso brew ratios used mixed units: the dose in grams and the beverage in fluid ounces or milliliters. But trying to calculate a ratio of mass units to volume units is asking for trouble.
In addition, espresso volume is an unreliable measurement, since fresher roasts, Robusta beans, and bottomless portafilters increase the amount of crema and thus change the result.
The newer way of calculating espresso brew ratios divides dose weight by beverage weight, which is a simple and straightforward calculation.
In your example above, 30g of beverage probably has a volume of 1.5 - 2.0 oz. So the two ways of measuring aren't so far off in the end.
That makes since, but I guess I'm still confused how 30g would have a volume of 1.5-2oz when 30g of water/espresso is just 1oz. I'm also curious if members here weigh each pull or if they go by volume. When I use a double spout PF, I go by volume because I can pull in two measured shot glasses, but I can't do that with a bottomless PF (with which I use a scale).
The problem is that once you move out of Italy where espresso was established as a drink (and possibly one or two other European countries where the Italian standard is more or less adhered to) then "espresso" changes to whatever seems best to the person making it. Possibly it's a mis-use of the term, but that's the real world.
There is no standard outside of Italy, so use "whatever ratios taste right to you seems to be the norm". Particularly in N.America the "3rd wave" cafes use a much higher ratio of coffee:water.
You may or may not like the result, but it certainly does make life difficult for those folk who order an "espresso" in some parts and get something not quite what they expected.
pstam Senior Member Joined: 27 Jan 2004 Posts: 2,302 Location: Beijing Expertise: Professional
Espresso: ECM, SAN MARCO, EURO 2000 Grinder: MAZZER Vac Pot: YES Drip: YES Roaster: YES, HOME STYLE
Posted Sun Jan 20, 2013, 12:55am Subject: Re: Espresso Brew Ratios
tglodjo Said:
I have a question about brew ratios. Most people (and videos online) talk about a double shot being at or right under 2oz. But when I look at some recommended brew ratios (e.g. 20g dry coffee for 30g espresso), I get confused. 20g seems high for a double basket, yet 30g is just 1oz. Why is one of the recommended results for a double shot just a single ounce?
**EDIT: Just realized I should have put this in Questions and Answers, but I don't know how to move it...
Essentially, I believe that the ratio makes no sense. The weight of coffee grounds has its reason from the size of filter bawl, while the cup volume depends on the tastes you choose, or according to some tradition. They are absolutely independent. My own opinion, only.
Peter in Beijing ------------------- http://www.kaffa.cn/ ------------------- I am looking for the way and the place to extend our trainning courses.
DavecUK Senior Member Joined: 21 Sep 2005 Posts: 916 Location: UK Expertise: I love coffee
Posted Sun Jan 20, 2013, 10:25am Subject: Re: Espresso Brew Ratios
tglodjo Said:
I have a question about brew ratios. Most people (and videos online) talk about a double shot being at or right under 2oz. But when I look at some recommended brew ratios (e.g. 20g dry coffee for 30g espresso), I get confused. 20g seems high for a double basket, yet 30g is just 1oz. Why is one of the recommended results for a double shot just a single ounce?.
I think you need to be very careful of being formulaic here. The making of coffee has some simple "rules", or shall we call them guidelines. There is a quote: "Rules are made for the guidance of wise men and the obedience of fools?"
Standards should *not* be followed blindly. You should aim for continual improvement. They will get you started, they will begin the route to an acceptable end result. Take the 20g rule.....once it used to be 14 or 15g for a double. Really though it depends on the double basket and the distance between the top of the puck and the shower screen when tamped. 20g may well be far too much for some baskets. There does seem to be a modern trend for well up-dosing a double basket. The reason for this is that it's far more forgiving and gives a better shot ("visually"). The unfortunate consequence of this is that a great tendency for the shot to be "under-extracted". This under extraction will adversely affect the flavour profile of the shot e.g. a predominance of sours. In addition some coffees respond differently during the extraction process, so the volume of liquid extracted is only a guide, some might want a lot less.
I actually don't really like the double basket much (personal view). I believe that the sheer depth of coffee in the basket leads to a less desirable taste profile (for me), mainly due to the extraction dynamics. I think that the right type of single basket when used properly gives a better shot. I like the larger single baskets, that can hold 9g -10g of coffee quite easily...
4.25/1 (14g/60g) ratio IMO is typical for a double shot. It all depends on your taste for espresso/coffee. This ratio is for a regular 58mm basket.
I go by 3/1 single basket (10g coffee to 30ml water brewed) 4/1 or 4.25/1 exact for a double (14g coffee to 60ml water brewed) 3/1 triple basket (20g coffee to 60ml water brewed)
Drip I go for 16/1 ratio
Not hard to remember once you have made them a few times. the rest is all fine tuning to your preferred taste. These are the basic numbers I have seen around. Great places to start.
As stated above due to diffrent coffee, bean, roast types as well as profiles of roasts change the taste of the cup so there is no solid coffee ratio for all. There are expensive meters out there and charts that give you an idea of taste your looking for. Above is what I go by. The best answer I can give.
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