robmict Senior Member Joined: 2 Nov 2012 Posts: 7 Location: Oklahoma Expertise: Just starting
Espresso: Alex Duetto II by Izzo Grinder: Mazzer Super Jolly Electric Drip: Tassimo
Posted Sun Dec 30, 2012, 10:48am Subject: Correct Espresso Dose
Hello, I have many questions but didn't know how to word the title to suggest this. And please keep in mind i am very new to this.
My first questions are on the roasters recommendations which are as follows: Volume 35-45 ml, temp 201-203, dose 19-20g, time 28-33 sec.
This a lot more grams of coffee for this size of shot then what I have been reading you should use, does this seem that way to you guys, or is this what a triple shot is (I am using my 20g tripple shot basket for it). I just always assumed a tripple shot was tripple the volume as a single shot, sorry for my ignorance.
How would you, or would/could you adjust it back down to a double shot.
When I pull the shot I am able to stay in these parameters, and mine taste very similar to theirs, don't have a refined enough pallet to even notice a difference, the taste is very sharp, I dont know if this is the same as sour or bitter, but it is sharp, is this typical for a shot like this.
Sorry for the multiple questions, I tried to as the cashier some questions about the coffee, she said she was new so she went and asked the barista who just scoffed at the questions, so I just left. Are all baristas this way when you try to ask about their craft?
Posted Sun Dec 30, 2012, 10:33pm Subject: Re: Coffe Slingers (coffee roaster OKC) help with recommendations.
Rob, based on your specifics, given the volume, you're pulling what amounts to (IMO) a triple ristretto shot, as a "normal" volume would be 50-60ml per 21 grams @ 28+ seconds. As most describe their shots, a 'double" shot would be pulled in a double basket, 15-18 grams, 25 seconds on average, 45-60ml liquid. A single shot would be pulled EITHER in a single basket, 7-10 grams of coffee, 20 seconds, maybe 30ml liquid. All volumes include crema. Another single would simply be pulling the double as described above using a double spouted PF with the shot pouring in to 2 separate cups simultaneously.
The "short/ristretto" triple is VERY popular among those who like the more concentrated flavors. keep in mind that not ALL single origins (SO) and blends work well as a smaller volume shot. I would also recommend if you don't have one already, get a bottomless PF for your machine.
BTW, why not change your subject thread line to "Correct espresso dose" or something like that.
Hey, thank you for the information, what you said clears a few things up for me, acutally you answered some other questions I had too but have never asked. I have used a bottomless PF since day one, I wanted to hone in my technique before I started using a spouted PF, plus I like watching the espresso being made.
Hey, thank you for the information, what you said clears a few things up for me, acutally you answered some other questions I had too but have never asked. I have used a bottomless PF since day one, I wanted to hone in my technique before I started using a spouted PF, plus I like watching the espresso being made.
No worries! That's why we're all here. Your new subject line worked, as it drew MY attention! Why not stick with your Bottomless PF? Most who purchase them never switch back, as they are much easier to keep clean, and as you said, the view is great...when we do a good job of distribution. :>D
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