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Amount of Espresso Extracted

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  • Amount of Espresso Extracted

    I was having a discussion with No.1 son yesterday regarding the amount of Crema in a 30ml jigger glass(JG) - When I make coffee for my better half [smiley=bath.gif]and myself I use a double spouted group handle with one spout over a cup and the other over the glass (contents of the glass I then pour into the second cup).   He was of the opinion that I wasnt getting the fulll amount of espresso necessary for a double shot (that is one shot per cup).   I use the JG as a measure cause I never can tell just how much Im putting in the cup .   I watched the crema today and noted that the thick band of crema of approx 10mm reduce to 5mm but the total still remained at the 30ml mark - is this still within the theory of a correct double shot?? [smiley=vrolijk_26.gif]

  • #2
    Re: Amount of Espresso Extracted

    If you want to get accurate, use a scale. Depending on the amount of CO2 in your shot, your volume will differ.

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    • #3
      Re: Amount of Espresso Extracted

      Originally posted by 6D4654414A46626077230 link=1298694444/0#0 date=1298694444
      but the total still remained at the 30ml mark - is this still within the theory of a correct double shot??
      Not at all. A "correct" double shot is around 55-60mL. A correct single shot is around 30mL.

      If youre extracting 30mL from a double basket, its probably a fair bit not enough.

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      • #4
        Re: Amount of Espresso Extracted

        You missed the bit where he said he was splitting the shot Richard.

        That sounds fine to me, how long are you running the shot for?

        You should be getting 50-60mls for a double in about 28-30 seconds. The exact numbers arent as important as how it tastes.

        The 30 mls in your glass should include the crema. I only use my shot glasses every once in a while as a checking and calibration method, the rest of the time I just pull the shot for 30 seconds or there abouts.

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        • #5
          Re: Amount of Espresso Extracted

          Thanks for all your efforts - trentski s reply was what I was looking for - the mls and timings are all very close and the tast is pretty good as well [smiley=dankk2.gif]

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          • #6
            Re: Amount of Espresso Extracted

            Originally posted by 2127303B21263E3C550 link=1298694444/3#3 date=1298697114
            You missed the bit where he said he was splitting the shot Richard.
            Ah right. Completely misread that :S

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            • #7
              Re: Amount of Espresso Extracted

              How much coffee are you packing in your basket? That will in no small part determine how long you can run your shot - that and the equipment set up that your using

              Personally I prefer to run max 45ml from a double basket as its the flavours from the first pour that Im trying to capture in the cap and thats with 24g baskets


              Cheers,

              Acg

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              • #8
                grinder blades

                ive lost the ability to pour a tasty shot.Ive tried everything I can think of,clean machine,fresh filtered H2O,adjust grind from way too fine to way too coarse,changed beans,Ive had my grinder for about 2 years,it gets used 3 times a month at markets,some busy (3-4 hours continuous) and during the week at home (lite use ) Could dull blades be ruining my shot?The shot always tastes watery,no body and bitter .@ weeks ago it was fine,full bodied with hints of caramel,beeutiful.My partner says her soy cap is still pretty good,i think thats because the soy dominates, any way.HELP

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                • #9
                  Re: Amount of Espresso Extracted

                  Welcome saligna

                  I dont think it would be grinder blades causing the poor tasting shots. You can usually tell when the blades are worn by the need to dial your grinder finer than usual.

                  I would be looking at the machine. Tell us what equipment you have for a start.

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                  • #10
                    Re: Amount of Espresso Extracted

                    Welcome to CS Saligna... [smiley=thumbsup.gif]

                    How fresh is the coffee youre using and where do you get it from mate?

                    Also, the Poll youve started doesnt make a lot of sense to me; what sort of info are you hoping to collect?

                    Mal.

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                    • #11
                      Re: Amount of Espresso Extracted

                      Thanks you guys for responding, I think I posted my ? in the wrong spot. I have a Wega Atlas compact,2 group with a wega k3 flat burr grinder(thats all the info I could find on the grinder ) Ive tried 3 different beans one from a roaster here in Bellingen which was roasted 12 days before I got it, the other 2 had no roast dates , one of these i got from a cafe in town from the beans they were using that day,its a Papuan bean which I used for about 6 months with no trouble.Thanks Tim W

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