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?
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