Espresso measurement: ounces? grams? volume? - Page 2
-
Jebez (original poster)
- Supporter
- Posts: 189
- Joined: 13 years ago
Got it!... I think! 
I read the posts on the links that were provided and am beginning to grasp the concept.
I'm going to try it out in just a few minutes.
At this point, it would seem that the amount of liquid I had been extracting over 25 seconds was too much - and that I would need a finer grind to extract less liquid over the same 25 second span.
I'm not too keen on the math. With 18 grams of beans, should my target be approximately 18 grams of espresso (ristretto)?
I read the posts on the links that were provided and am beginning to grasp the concept.
I'm going to try it out in just a few minutes.
At this point, it would seem that the amount of liquid I had been extracting over 25 seconds was too much - and that I would need a finer grind to extract less liquid over the same 25 second span.
I'm not too keen on the math. With 18 grams of beans, should my target be approximately 18 grams of espresso (ristretto)?
-
jfrescki
- Posts: 625
- Joined: 14 years ago
18g espresso from an 18g dose would be a full ristretto (100% brew ratio).
John
John
Write to your Congressman. Even if he can’t read, write to him.
- Will Rogers
- Will Rogers
-
Jebez (original poster)
- Supporter
- Posts: 189
- Joined: 13 years ago
Thank you again jfrescki!
I just pulled a shot and weighed it for the first time.
In anticipation of needing a finer grind, I kind of overdid it a tad, and almost choked the machine.
But here's the interesting thing, even though the brew time was ridiculously long, the cappuccino tasted better (deeper and fuller) than I normally make when I based the pull on a target of 1.5 ounce.
Looks like I'm on the road to better tasting espresso!
I just pulled a shot and weighed it for the first time.
In anticipation of needing a finer grind, I kind of overdid it a tad, and almost choked the machine.
But here's the interesting thing, even though the brew time was ridiculously long, the cappuccino tasted better (deeper and fuller) than I normally make when I based the pull on a target of 1.5 ounce.
Looks like I'm on the road to better tasting espresso!
-
Gary S.
- Posts: 64
- Joined: 15 years ago
One thing I'd like to add, Jerry: I don't think you can ignore brew time altogether and focus only on brew ratio. You could get the "right" brew ratio with having either too much water or too much yield ending up in the cup. Your taste can guide you here. So 25 seconds combined with the brew ratio is kind of a proxy for the yield that seems to be preferred by many. Other contributors to HB have been much more articulate on this subject.
-
Jebez (original poster)
- Supporter
- Posts: 189
- Joined: 13 years ago
Thank you Gary S. for your input!
I made a shot tonight (18g of beans / 18g of espresso / 25 seconds) and it tasted better than most of the espresso I've been making.
The only thing is that I began the timing when the first drop exited from the naked portafilter.
In the past two years, I've always started the timer when I lowered the lever.
For one thing, there was a lot less liquid than I had expected. In the past, I always pulled my shots to yield an ounce and a half of espresso. Despite decrease in liquid, the shot tasted richer and fuller than I would have expected - which is exactly what I was hoping for.
In addition to the greater intensity of flavor, I also noticed a greater complexity than I've ever perceived from this particular blend.
I also noticed that there was much less crema than I'd get when I pulled for an ounce and a half.
I guess the extra crema didn't necessarily equate to fuller flavor.
After two years of making less than exceptional espresso, it's already obvious that weighing the liquid is a vital component. I can't wait to revisit beans that I thought were less than satisfactory in the past.
I made a shot tonight (18g of beans / 18g of espresso / 25 seconds) and it tasted better than most of the espresso I've been making.
The only thing is that I began the timing when the first drop exited from the naked portafilter.
In the past two years, I've always started the timer when I lowered the lever.
For one thing, there was a lot less liquid than I had expected. In the past, I always pulled my shots to yield an ounce and a half of espresso. Despite decrease in liquid, the shot tasted richer and fuller than I would have expected - which is exactly what I was hoping for.
In addition to the greater intensity of flavor, I also noticed a greater complexity than I've ever perceived from this particular blend.
I also noticed that there was much less crema than I'd get when I pulled for an ounce and a half.
I guess the extra crema didn't necessarily equate to fuller flavor.
After two years of making less than exceptional espresso, it's already obvious that weighing the liquid is a vital component. I can't wait to revisit beans that I thought were less than satisfactory in the past.
