ELEKTRAMAN Senior Member Joined: 21 Mar 2003 Posts: 180 Location: UK Expertise: I live coffee
Espresso: Elektra A3 Single Group! Grinder: Modified Mazzer Mini! Roaster: Hottop! (To be modified...)
Posted Fri Apr 4, 2003, 5:31am Subject: Milk to coffee ratio
I make all my espresso's with about 12OZ of coffee. My basket won't take anymore but will be getting a bigger one shortly.
Now some serve coffee in a cup, others in a small mug and some like me in a "deluxe" mug. I'm concerned that I am perhaps missing out by having too much milk to coffee ratio. (For a Cappuchino)
Posted Fri Apr 4, 2003, 6:20am Subject: Re: Milk to coffee ratio
I assume you mean 12 grams of coffee rather than 12 oz?
I have taken to making double ristrettos excusively. I end up with about 1 1/2 oz of liquid from 16 grams of coffee in the double basket (14 gram) of my Isomac Tea. I've tried 15 and 17 gram amounts but for me, with the grind fineness I use for a ristretto and a nice solid tamp and polish... this leaves the coffee at the ring mark in the basket and gives me great shots.
I was using 8 oz cappa cups and just pouring the foamed milk in a continuous motion (I don't scoop on foam separately for a cappuccino effect). As my technique improved and I got better quality coffee (home roasted and very fresh), I discovered that MY ideal latte/cappa (your tastes may differ) is a 3 to 1 ratio of milk to espresso. I now use a 6 oz stainless steel double walled cup and end up with 1 1/2 oz of espresso to 4 1/2 oz of milk. I also have 12 oz stainless cups. My GF prefers a double shot and anough milk to bring it to the 10 oz mark - I just do a quad shot (two doubles) to keep the ratio the way I like it.
When I was using my Gaggia/Maestro setup, I was not able to extract as sweet a shot and found a but more milk to be helpful.
Some take it to extremes - I just visited a coffeehouse in North Carolina where a "tall" was 16 oz and a "grande" was 20 oz. Both drinks were made with only 1 oz of espresso unless you specified and paid for more! (yuck).
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