2 oz Volumetric pulls and triple portafilters
I keep seeing shops use the volumetric feature on espresso machines to make 2oz pulls. I can understand that not everyone has the passion for espresso extraction as probably most of us on here do.
One shop that I had just spent three days at before partaking into somewhat of my own venture, was using the volumetric feature on their machine. Firstly their grind was too coarse. The shot would be pulling within 2 seconds and the flow was running freely. So I adjusted the grind and got a better buffer for the first appearance of espresso and the flow looked much better. The problem is though that they run their machine until the 2 oz mark is reached by the volumetric feature, so the shot gets greatly over-extracted. If I stopped the volumetric shot early, we got a proper tasting shot. So they were using some raggedy double baskets. I weighed the doses they were using and it came to about 16g. They were also not on the same page as far as WDT as a whole, everyone kind of did own thing.
So here I am in a new cafe that is reopening on Sept 6th. We will have training from our Roaster but it will mainly be myself teaching the two owners. The one being there almost always Mon - Fri and the other being there only on Mondays as she works another full-time job. I will be there Mon-Fri. We have a NS Aurelia with the volumetric feature. The portafilters and baskets are getting replaced as they were never cleaned in two years. So I have two bottomless portafilters with triple baskets coming. Going bottomless to help train my own and owner's WDT techniques.
With using a triple basket, do you feel that if I train them on what to look for in the beginning of the shot, that they could just use the Volumetric feature and let the shot run to 2oz? I would think that there would still be a little life left in the puck when stopped at 2oz, but that it would be easier for them to get to the promise land this way.
Replies to This Discussion
-
Permalink Reply by Jonathan Aldrich on
-
Coffee has a standard absorption factor of 2.086g water/ 1g dry coffee
Paul G said:
In our place we've been doing something along the lines of what Brady said earlier. We dose 18g dry grounds every time (or try too!), and have found that around 33g shots seem to be tastiest.
We use the continuous button but have it pre set to pour 60g water. Almost always, this gives us a 33g double shot, we weigh the odd shot through out the day just to make sure.
One thing I don't get though, is how 60g water becomes 33g espresso? I always thought that coffee grounds absorbed 1g water for every 1g coffee, so I would have thought 18g water should get absorbed?? But in our case 27g seems to get absorbed, not sure why?
We find this pre set method way more consistant than knocking shots off by eye, and means the only variables we worry about then are grind and time. Works for us, even if I don't fully understand it!! :-)
-
Permalink Reply by Paul G on
-
Ah I see, that brings the number a bit closer alright, thanks. I've no idea where I heard 1g to 1g ratio!.... 2.086 sounds more like it.
When I think about it tho, I'd imagine thats not a set number and that grind fineness and tamp would affect the absorption too, finer increasing absorption. Sorry to Jason, this is a bit off topic!
Jonathan Aldrich said:Coffee has a standard absorption factor of 2.086g water/ 1g dry coffee
Paul G said:In our place we've been doing something along the lines of what Brady said earlier. We dose 18g dry grounds every time (or try too!), and have found that around 33g shots seem to be tastiest.
We use the continuous button but have it pre set to pour 60g water. Almost always, this gives us a 33g double shot, we weigh the odd shot through out the day just to make sure.
One thing I don't get though, is how 60g water becomes 33g espresso? I always thought that coffee grounds absorbed 1g water for every 1g coffee, so I would have thought 18g water should get absorbed?? But in our case 27g seems to get absorbed, not sure why?
We find this pre set method way more consistant than knocking shots off by eye, and means the only variables we worry about then are grind and time. Works for us, even if I don't fully understand it!! :-)
-
-
If you weigh your filled basket before and after you will be able to find a more accurate water absorption factor for your coffee. Last time I played with volumetrics, found the coffee I was using was closer to 2.2ml/g. Makes it a little easier to set volumetrics using a scale-figure out your standard dose, the ratio you want, then add in the water absorption factor and you can set volumetrics using mass rather than volume.
Paul G said:
Ah I see, that brings the number a bit closer alright, thanks. I've no idea where I heard 1g to 1g ratio!.... 2.086 sounds more like it.
When I think about it tho, I'd imagine thats not a set number and that grind fineness and tamp would affect the absorption too, finer increasing absorption. Sorry to Jason, this is a bit off topic!
Jonathan Aldrich said:Coffee has a standard absorption factor of 2.086g water/ 1g dry coffee
Paul G said:In our place we've been doing something along the lines of what Brady said earlier. We dose 18g dry grounds every time (or try too!), and have found that around 33g shots seem to be tastiest.
We use the continuous button but have it pre set to pour 60g water. Almost always, this gives us a 33g double shot, we weigh the odd shot through out the day just to make sure.
One thing I don't get though, is how 60g water becomes 33g espresso? I always thought that coffee grounds absorbed 1g water for every 1g coffee, so I would have thought 18g water should get absorbed?? But in our case 27g seems to get absorbed, not sure why?
We find this pre set method way more consistant than knocking shots off by eye, and means the only variables we worry about then are grind and time. Works for us, even if I don't fully understand it!! :-)
- ‹ 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
