I need some help with the basics. I'm looking at 'dialing in' my machine. I currently use traditional variables of 14g dose with extraction of roughly 21 seconds (currently using Segafredo Buono beans but looking to change once I bottom this out). I weighed the Brew Weight and it was 56g (we use an automatic machine).
So.....I've been doing a bit of reading about this and some places say that the desired Brew Weight is 2oz which equates to 56.7g. Which I've got!
However, I did some training in London and the guy spoke about Brew Ratio. They were using 18g dose and a Brew Ratio of 1.55 which gives a Brew Weight of 27.9g which is 1oz or half of what the other theory is! With the extraction I've got now it means a Brew Ratio of 4 which is massively different.
So, which one is the right method so I can move on to the next stage?
if i were to guess from your numbers, probably sour, thin, watery?
i'd consider setting your grind much finer and aim for a lower brew weight. i personally prefer a tighter shot. with 14grams in i'd aim for closer to 21 grams out(ideally in about 25-30 seconds). taste and then adjust if needed.
it sounds like you have a decent scale. ignore the ounces and go with the grams. i typically see the first drop of espresso at about 6-8 seconds(after starting the pump) and finish up at 25-30ish seconds. these are "by the book" numbers and of course you can adjust depending on your taste preference. This range typically gives me a tasty beverage.
first thing i'd change is the grind. grind finer. finer the grind, slower the extraction. one thing at a time. later if u feel u want more strength in your espresso, you can updose and adjust the grind coarser to get your flow rate consistent.
if youre getting spurting/bubbling and not a consistent flow, it's likely bad distribution in the filter basket causing channeling. if youre using a double spout portafilter, you want like a steady mouse tail looking flow.
Every espresso on every machine with every grinder runs differently. Setting up brew parameters and weighing it out is a good personal exercise in order to manipulate your own personal results so that you can find a scientific value to what you think tastes good.
But it just doesn't work so well when trying to steal other people's recipes. All of their variables are different from yours.
So, begin adjusting your own, and take note of the adjustments you make and how it affects your end cup. What do different grind settings or updosing do for YOU on YOUR machine with YOUR beans? Don't worry about what other people are doing.
There is no universally correct answer. There is only what works best for the individual.
fwtechwiz Senior Member Joined: 19 Feb 2010 Posts: 530 Location: Fort Wayne, IN Expertise: I live coffee
Espresso: Gaggia Evolution Grinder: Hario Skerton
Posted Sat Jan 5, 2013, 6:14am Subject: Re: Espresso Extraction - HELP!
56 g is a LOT to eek out of just a 14 g. dose. I second the opinion to grind finer, and when you're dialed in to about 35-40 g. you'll probably want to updose to 16 or 17 g.. that depends a lot on taste and freshness of the coffee. As for the 1.55 brew ratio, that sounds to me like a ristretto pull..which in it's own right can give a tasty shot. I usually go for 17 gram dose, yielding 56 grams in 20 to 25 seconds, using fresh Redbird Espresso blend.
Coffeenoobie Senior Member Joined: 11 Dec 2011 Posts: 3,014 Location: PNW Expertise: I like coffee
Espresso: N S Oscar Grinder: K30 & Vario W
Posted Sat Jan 5, 2013, 10:58am Subject: Re: Espresso Extraction - HELP!
I weighed my normal shot this morning, I normally skip it now that I have my routine down. Time 25 seconds from pump on, 19 g beans yields 37.7 g shot of redbird blue jag. It looks and tastes pretty much like what I pull every morning. I am terrible at math but it is pretty close to 50% ratio.
Buying advice: GRINDER GRINDER GRINDER. Don't cheap out on the grinder.
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