Espresso and its brewing ratio: Why it's so important!
Jan 07, 2022
Introduction
One of the essential parts of espresso brewing is the ratio between ground coffee and the volume you get out, i.e. the amount of water used in brewing. What is a double shot? Does the amount matter? What does a Ristretto or a Lungo mean? Why do people choose one over the other? What is the difference in taste? All of these questions are linked to the brewing ratio. In this article, we will discuss the brewing ratio between ground coffee and the amount of water, and how this can affect the taste and result. The English author, barista, owner of a roastery, former winner of the World Barista championships 2007 is a prominent figure in espresso brewing, James Hoffmann has explained in detail in his Youtube video About just brewing conditions:
Weigh the amount in volume vs. weight
In the past, espresso always measured in volume where a single espresso shot was approx. 30ml and a double espresso was twice that at approx. 60ml. However, this type of measurement is not precise enough to understand how good or bad the result was. Since volume cannot show About the result of 60ml espresso comes from 18g of ground coffee or from 20g of ground coffee. Which is a big difference.
Another reason why you should weigh the quantity espresso in volume is lacking is that it is almost AboutIt is possible to get the same results through this type of measurement. Because over time the coffee ages and therefore the amount of carbon dioxide in the bean decreases. This in turn leads to less crema forming on top of the espresso The shot. Less crema means that even though the volume is the same at 60ml, the weight can differ, so the more crema, the lighter and sharper the shot. About with less crema.
Ratio by weight
Because it is important to measure the amount espresso by weight based on the amount of ground coffee used in brewing by weight. By weighing the weight of ground coffee and the weight of the amount espresso The brewing ratio is a necessary and essential tool for getting the same results cup after cup and a useful tool for setting the espresso machine according to the bean.
Why is the relationship so important?
By brewing with a specific ratio you can achieve the same results. Not only can you recreate the same espresso is an important factor in keeping track of how much you extract from your coffee. The more water used in brewing, the more is extracted and therefore the strength of the coffee drink decreases and therefore the drink will be more diluted. So by finding the right ratio you can get a well-balanced espresso which is neither sour nor bitter.
The most common conditions and their meaning
The most common brewing conditions you will find in cafes are Ristretto, Espresso and Lungo. Ristretto means limited in Italian and is usually brewed in a ratio of 1:1 to 1:15. A traditional espresso is usually brewed 1:2 to 1:2.5 and a Lungo 1:3.
Remember that these ratios are not set in stone rules, but simple guidelines. Generally, you should start with these guidelines when brewing and then experiment until you find a ratio that works for you.
