Espresso and its brewing ratio: Why it is 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, that is, the amount of water used during brewing. What is a double shot? Does the amount matter? What does a Ristretto or a Lungo mean? Why choose one over the other? What is the difference in taste? All these questions are related 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 in 2007, is a prominent figure in espresso brewing, James Hoffmann has explained in detail About about brewing ratios in his YouTube video:
Weighing the amount in volume vs. weight
Previously, espresso has always been measured in volume where a single espresso shot was about 30ml and a double espresso was double that at about 60ml. However, this type of measurement is not accurate enough to understand how good or bad the result was. Since volume cannot show About the result of 60ml espresso coming from 18g of ground coffee or from 20g of ground coffee. Which makes a big difference.
Another reason why weighing the amount of espresso in volume is lacking is that it is almost Aboutpossible to get the same result through this type of measurement. Because over time, the coffee ages and thus the amount of carbon dioxide in the bean decreases. This in turn leads to less crema forming on top of the espresso shot. Less crema means that despite the volume being the same at 60ml, the weight can differ, as more crema means lighter and vice About with less crema.
Ratio by weight
Since it is important to measure the amount of espresso by weight based on the amount of ground coffee used during brewing in weight. By weighing the weight of the ground coffee as well as the weight of the amount of espresso brewed, an exact ratio between ground coffee and the amount of water can be determined. The brewing ratio is a necessary and essential part to achieve the same result cup after cup and a useful tool for adjusting the espresso machine according to the bean.
Why is the ratio so important?
By brewing with a specific ratio, you can achieve the same result. Not only being able to reproduce the same espresso, it is an important factor to keep track of how much you extract from the coffee. The more water used during brewing, the more is extracted, and thus the strength of the coffee drink decreases, making the drink more diluted. Therefore, by finding the right ratio, you can achieve a well-balanced espresso that is neither sour nor bitter.
The most common ratios and their meanings
The most common brewing ratios you find in cafes are Ristretto, Espresso, and Lungo. Ristretto means restricted in Italian and is usually brewed in a ratio of 1:1 to 1:1.5. A traditional espresso is usually brewed 1:2 to 1:2.5 and a Lungo 1:3.
Remember that these ratios are not rules set in stone but simple guidelines. Generally, you start with these guidelines when brewing and then experiment until you find a ratio that suits you.
