www.espressocare.com: expert repairs with an italian touch

Skip to content

Does espresso volume include crema?

Postby ResIpsa on Mon Mar 19, 2007 9:38 am

Hi guys, long time lurker and just recently joined the forum, looks of great info here.

Have recently made the move from a super auto to a quickmill Anita, and am enjoying the journey. I've read the faq's here and other tips, but don't see an answer to my question which is:

when pulling the shot, I've read the normal volume would be 2-2.5 ounces for a double, pulled in 25-30 seconds.
(i know to watch the flow for "blonding" as the key to when to stop, but am still working on that)

Is that volume including crema, or am I looking for a pure liquid 2-2.5 ounces?

thanks for any help.
ResIpsa
 
Posts: 5
Joined: Mar 07, 2007
Location: NY
Top

Postby HB on Mon Mar 19, 2007 10:01 am

It includes the crema. A double espresso is approximately two ounces in 25-30 seconds from the time the pump is engaged. A double ristretto is approximately 1.5 ounces and runs longer, say 35 seconds. A lungo is approximately 2.5 ounces and runs shorter (as suggested by Al's Rule).

Since the measured volume can vary depending on the crema production, Andy proposed using weight and calculating brewing ratios for more meaningful comparisons.

AndyS wrote:The terms "ristretto, espresso, lungo," etc have meaning only if we all use them in the same way. I'm posting a graphic that suggests a way to do this. The chart is based on two concepts:

(1) Bean freshness, bean variety, type of portafilter, pump pressure, and several other factors influence the amount of crema produced. Therefore, the measured volume of a shot can vary significantly. The only quick, accurate way to measure the actual amount of espresso produced is by weighing it, NOT by measuring it volumetrically.

(2) "Brewing ratio" is the best way to specify what a "ristretto," "regular espresso," or "lungo" is. Brewing ratio is the ratio of dry coffee used to liquid beverage produced. For example, a 32 gram espresso shot prepared with 16 grams of coffee would have a brewing ratio of 16/32 or 50%. Previously I called this the "extraction ratio," but I believe "brewing ratio" is the more descriptive term. It is already used by the SCAA in defining brewed coffee parameters.

Image
Dan Kehn
User avatar
HB
 
Posts: 12672
Joined: Apr 29, 2005
Location: Cary, NC
Top

Postby ResIpsa on Mon Mar 19, 2007 10:14 am

thanks hb, very helpful. now back to my reading...... :D
ResIpsa
 
Posts: 5
Joined: Mar 07, 2007
Location: NY
Top

Return to Tips and Techniques

ContactContact Us

Legal disclaimer and copyright: This content and all its parts are copyrighted, all rights reserved. Content including all text and images in part or in whole may not be reproduced in any electronic or printed medium without prior permission. Home-Barista, Home-Barista.com and related logos are trademarks of Home-Barista.com, LLC. Other trademarks are the property of their respective owners. By accessing this site, you agree to the terms of service.

Overall speed: , current page: s, avg: s, max: s