Greetings all
I have been a double espresso drinker for last ~25 years.
Most recently (since 2009) i make my double shots using Rancilio Sylvia V3 (now with V4 element) and Rancilio Rocky doser grinder.
When I was initially learning to make double espresso shots I was told (and since have read on internet) about various rules of thumb re making double espresso.
One of the "golden rules" is to extract ~60 ml in ~30 seconds (give or take 2-3 seconds) for a double expresso shot.
A double shot is about 18 grams of beans, give or take 2 grams (16-20 grams range).
I have been following this rule for many years was OK with that.
As time passed, I learnt that this rule was not to my liking. This happened about 5 or 8 years ago.
I felt that extracting 60 ml from just 18-20 grams of beans produces a thin-tasting double shot, even with plenty of crema it tastes just OK, not special.
When I reduced it down to a max of just 50ml (and sometimes even closer to 45ml) in same ~30 seconds time (give or take 2-3 seconds) the results got *much* better.
Less is more, I say.
I have followed the "modified" rule of 50 ml in 30 seconds from 18-20 grams ever since with good results.
Today, purely by accident, I used a fresh batch of beans and I must have got my grind a touch too fine for this batch (I weigh the beans every time).
The result was that extraction of 50ml (from 19 grams of beans) took very slow ~52 seconds instead of usual 27-33 seconds I get.
BUT the coffee "looked good" and I liked watching the very slow pour so before I was about to throw it out
(as I have done many times in the past!) I decided to taste it.
Surprise - it tasted quite good! So good that I drank it all!!
So the short summary - has anyone experimented with espresso longer extraction times, i.e well over 30 seconds, something like ~40 seconds ?
Thoughts? Opinions?
thanks
I have been a double espresso drinker for last ~25 years.
Most recently (since 2009) i make my double shots using Rancilio Sylvia V3 (now with V4 element) and Rancilio Rocky doser grinder.
When I was initially learning to make double espresso shots I was told (and since have read on internet) about various rules of thumb re making double espresso.
One of the "golden rules" is to extract ~60 ml in ~30 seconds (give or take 2-3 seconds) for a double expresso shot.
A double shot is about 18 grams of beans, give or take 2 grams (16-20 grams range).
I have been following this rule for many years was OK with that.
As time passed, I learnt that this rule was not to my liking. This happened about 5 or 8 years ago.
I felt that extracting 60 ml from just 18-20 grams of beans produces a thin-tasting double shot, even with plenty of crema it tastes just OK, not special.
When I reduced it down to a max of just 50ml (and sometimes even closer to 45ml) in same ~30 seconds time (give or take 2-3 seconds) the results got *much* better.
Less is more, I say.
I have followed the "modified" rule of 50 ml in 30 seconds from 18-20 grams ever since with good results.
Today, purely by accident, I used a fresh batch of beans and I must have got my grind a touch too fine for this batch (I weigh the beans every time).
The result was that extraction of 50ml (from 19 grams of beans) took very slow ~52 seconds instead of usual 27-33 seconds I get.
BUT the coffee "looked good" and I liked watching the very slow pour so before I was about to throw it out
(as I have done many times in the past!) I decided to taste it.
Surprise - it tasted quite good! So good that I drank it all!!
So the short summary - has anyone experimented with espresso longer extraction times, i.e well over 30 seconds, something like ~40 seconds ?
Thoughts? Opinions?
thanks




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