Hi all,
Just bought myself a new espresso machine and trying to learn how to pull a nice espresso shot (mainly for a long black but also for other milk-based coffees for other people).
Machine: Breville Infuser (https://www.breville.com/us/en/produ...so/bes840.html)
Grinder: Breville Smart Pro Grinder (https://www.breville.com/au/en/produ...rs/bcg820.html)
Beans: Axil espresso single origin
Video of the pull: https://streamable.com/b07ft
--------------------------------------------
Questions:
1. I tried to do a 1:2 ratio (18g beans, 36g out) - although it was over by a few grams. Is this considered 2 full shots or a double ristretto? (what dictates those two?)
2. How do I calculate the extraction time? I'm using the manual mode of the machine which does the 'infusion' to wet the water (when I hold the button down) and then into normal mode when I release. How do you calculate extraction time? From when a button is pressed? Or when the water starts coming out? And do you include any 'infusion' time? From my video:
- 18 seconds (from holding button to stopping) - which includes:
----- 8 seconds between first touch of button to first drop of infusion liquid coming out
----- 2 seconds of infusion liquid coming out
----- 8 seconds of the 'full extraction pressure' liquid coming out
3. Looking at yields & extraction times on other sites, it seems a lot of people do about 20g in, 40g out at about 30 seconds or so. I'm already using less coffee (18g) to get 36g and depending on how you calculate extraction time, it's probably at most 18 seconds. I'm guessing I'm pulling a double ristretto based on this, but let's say I wanted to do a double full shot (~30 seconds) - how do I change this while maintaining my ratios? Do I adjust it by grinding finer to make it harder to come out? When I look at the pressure gauge though, it already looks like it's in the right 'grey' area and just past the middle of it.
4. What temperature is advised for a long black? I've seen that at Padre here in Australia they use a urn of 70 degrees celcius water. I did mine by adding about 15ml of tap water, and then 35ml of the hot water from the machine spout to make 50ml at a hot but drinkable temperature. Does this sound about right?
Thanks in advance!
Just bought myself a new espresso machine and trying to learn how to pull a nice espresso shot (mainly for a long black but also for other milk-based coffees for other people).
Machine: Breville Infuser (https://www.breville.com/us/en/produ...so/bes840.html)
Grinder: Breville Smart Pro Grinder (https://www.breville.com/au/en/produ...rs/bcg820.html)
Beans: Axil espresso single origin
Video of the pull: https://streamable.com/b07ft
--------------------------------------------
Questions:
1. I tried to do a 1:2 ratio (18g beans, 36g out) - although it was over by a few grams. Is this considered 2 full shots or a double ristretto? (what dictates those two?)
2. How do I calculate the extraction time? I'm using the manual mode of the machine which does the 'infusion' to wet the water (when I hold the button down) and then into normal mode when I release. How do you calculate extraction time? From when a button is pressed? Or when the water starts coming out? And do you include any 'infusion' time? From my video:
- 18 seconds (from holding button to stopping) - which includes:
----- 8 seconds between first touch of button to first drop of infusion liquid coming out
----- 2 seconds of infusion liquid coming out
----- 8 seconds of the 'full extraction pressure' liquid coming out
3. Looking at yields & extraction times on other sites, it seems a lot of people do about 20g in, 40g out at about 30 seconds or so. I'm already using less coffee (18g) to get 36g and depending on how you calculate extraction time, it's probably at most 18 seconds. I'm guessing I'm pulling a double ristretto based on this, but let's say I wanted to do a double full shot (~30 seconds) - how do I change this while maintaining my ratios? Do I adjust it by grinding finer to make it harder to come out? When I look at the pressure gauge though, it already looks like it's in the right 'grey' area and just past the middle of it.
4. What temperature is advised for a long black? I've seen that at Padre here in Australia they use a urn of 70 degrees celcius water. I did mine by adding about 15ml of tap water, and then 35ml of the hot water from the machine spout to make 50ml at a hot but drinkable temperature. Does this sound about right?
Thanks in advance!


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