Espresso volume includes crema?

February 14th, 2009, 9:45 am

When measuring shot volume do you include in the crema? I'm a newbie just learning how to pull shots so I'm measuring to help dial in as I learn. I measure the volume as I pull it but when the crema dissipates the liquid volume is quite a bit less.

#2: Post by **Gus** » February 14th, 2009, 9:49 am

Yes.

Gus

#3: Post by HB » February 14th, 2009, 10:08 am

From the FAQs and Favorites also see Shot volume -- what IS two ounces?

February 14th, 2009, 10:16 am

Great thanks! Seems like I've already read 100s of pages of faqs and posts but there's so much on this site

I had considered weight would be more accurate but it's a bit easier to see volume as I pour. I'll try weighing post shot, should be interesting.

#5: Post by **JimG** » February 14th, 2009, 12:45 pm

TheJohnNewton wrote:I'll try weighing post shot, should be interesting.

I've been doing this lately (to the great amusement of my wife). Here's what I know: 50ml = 28g. This is for a shot that is 75% or more crema (by depth) at the end of a 25s pour.

The weighing adventure has shown that a lower volume shot (i.e. 50ml instead of 60ml) comes closer to the 1:2 extraction ratio that I'm holding as a constant.

The answer to the sure-to-be-asked question: yes, it tastes good.

Jim

February 16th, 2009, 7:24 pm

Andy has been experimenting with weighing the shots . . . but for slightly different reasons. The idea of a brew ratio (total weight of dry coffee used/total weight of extracted espresso) has been really helpful for me. For a little more depth click here.