espresso or ristretto? - updosing
Espresso brewing is a complicated set of variables which we as Barista's control to result in a consistent product - caffe espresso..
To ensure consistency we must reduce variables to one to get a controllable which will determine the product - the grind, adjusted to maintain that perfect extraction rate of 25-30mls in 25-30 secs..
Traditionally dosage was maintained at 14grams for 50-60mls of espresso but many barista's, in the quest for that color, body and acidity we dream of now updose - WBC winning shots were pulled at 17-18gms for 50mls in the same time frame - I've used 20grams of a blend for a double
14/60= 0.23 18/50=0.36 i know this is a simplification, ignoring so much, but do these different ratios represent the same product, at what point does an espresso become a ristretto (defining by flavor, not volume) as you increase dosage? are updosed shots under-extracted?
am i missing something?
To ensure consistency we must reduce variables to one to get a controllable which will determine the product - the grind, adjusted to maintain that perfect extraction rate of 25-30mls in 25-30 secs..
Traditionally dosage was maintained at 14grams for 50-60mls of espresso but many barista's, in the quest for that color, body and acidity we dream of now updose - WBC winning shots were pulled at 17-18gms for 50mls in the same time frame - I've used 20grams of a blend for a double
14/60= 0.23 18/50=0.36 i know this is a simplification, ignoring so much, but do these different ratios represent the same product, at what point does an espresso become a ristretto (defining by flavor, not volume) as you increase dosage? are updosed shots under-extracted?
am i missing something?
Replies to This Discussion
-
Permalink Reply by Cedric on
-
Would it be wrong to call it heaven? =P That's some serious crema
Jason Shipley said:
That is 75ml pulled through 21 grams, call it what you will I drank it and truly enjoyed it.
-
Permalink Reply by Brady on
-
I call it a shameless plug for Espresso Parts! Terry Z, do you endorse porn like this? (If not, you really should...)
You are right, of course... you made it, drank it, and enjoyed it. I'd call it good.
But for discussions sake... personally, I'd call that a triple espresso - 3x as much ground espresso and about 3x as much volume as a spec single.
I know there's not a lot of support in the community for the idea of using triple baskets to pull triple espresso, but if it walks like a duck...
-
Permalink Reply by Jason Shipley on
-
Or maybe it's a tall ristretto? I'd call it an overdosed 2.5? In my shop if you asked for a double that is what you'd be served.
-
Permalink Reply by Jesse -D-> on
-
I agree with brady that there is a triple.
but it ain't no ristretto.
-
Permalink Reply by Dave White on
-
Yeah that is some big crema.... we always endorse that.
-
-
I will happily endorse the guys at Espresso Parts, not only do they stock a huge inventory but they are a extremely knowledgeable and very willing to help. I do a lot of the work on my espresso machines and the Espresso parts crew is always willing to listen and walk me through whatever tech support I need. And I didn't even buy my machine from them.
Oh and the crema gets better, the coffee in those pictures is only 3 days out of the roaster at 5 days settling time the crema is all the way to the bottom of the glass and there are none of the big bubbles you see at the top.
Dave White said:Yeah that is some big crema.... we always endorse that.
-
-
Maybe call it a Tristretto? Tripple ristretto into one.
Jason Shipley said:Or maybe it's a tall ristretto? I'd call it an overdosed 2.5? In my shop if you asked for a double that is what you'd be served.
-
Permalink Reply by Jason Haeger on
-
It's certainly more accurate.
Cedric said:Maybe call it a Tristretto? Tripple ristretto into one.
Jason Shipley said:Or maybe it's a tall ristretto? I'd call it an overdosed 2.5? In my shop if you asked for a double that is what you'd be served.
-
Permalink Reply by Angus Cornwell on
-
Looks like it's time for a theory of espresso relativity.
Like Newtonian physics, our general 'laws' of espresso may be inadequate outside a limited (albeit large) domain. Perhaps we are sophisticated enough now that, while acknoweledging the origins of and traditions associated with our terminology, we might allow a degree of flexibility to creep into them?
This is not to suggest that we ought to abandon existing, useful beverage conceptions, or deviate too far from accepted norms in their preparation - particularly not in a commercial setting - there is often a wealth of wisdom behind each of them. I am simply saying that it is time for the stifling dogma of prescription to be relaxed.
- ‹ Previous
- 1
- 2
- Next ›
Barista Exchange Partners
Barista Exchange Friends
Keep Barista Exchange Free
Are you enjoying Barista Exchange? Is it helping you promote your business and helping you network in this great industry? Donate today to keep it free to all members. Supporters can join the "Supporters Group" with a donation. Thanks!
© 2024 Created by Matt Milletto.
Powered by
