Espresso and its brew ratio: Why it's so important!
Jan 07, 2022
Introduction
One of the essential parts in espresso brewing is the ratio between ground coffee and the volume you get, i.e. the amount of water used in brewing. What is a double shot? Does quantity 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 connected 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 results. The English writer, 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 brewing conditions in his Youtube video:
Weigh the amount in volume vs. weight
In the past, espresso has always been measured in volume, where a single shot of espresso was approx. 30ml and a double espresso, the double of approx. 60 ml. However, this type of measurement is not precise enough to understand how good or bad the result was. Because volume cannot show whether 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 weighing the amount of espresso by volume is lacking is that it is next to impossible 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 shot. Less crema means that even though the volume is the same at 60ml, the weight can be different, the more crema the lighter and vice versa for less crema.
Ratio by weight
Because it is important to measure the amount of 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 of espresso that was brewed, an exact ratio between ground coffee and the amount of water can be obtained. The brewing ratio is a necessary and essential thing to be able to get the same result cup after cup and a useful tool to adjust the espresso machine according to the bean.
Why is the relationship so important?
By brewing with a specific ratio, you can achieve the same result. Not only being able to recreate the same espresso, it is an important factor in keeping track of how much you extract from the coffee. The more water used in brewing, the more is extracted and therefore the strength of the coffee drink is reduced and the drink will therefore be more diluted. Thus, by finding the right ratio, you can produce a well-balanced espresso that 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 at 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.
Do not forget that these conditions are not set in stone rules but simple guidelines. Generally, you start with these guidelines when brewing, then try your way until you find a ratio that suits you.
