One more question if I may. Let's say I have 19g in and a 1:1.5 ratio, the out will be about 29g in 22-23 secs but the volume only aroud 35mL.
Would you split that when making say 2 caps, or pull 2 shots?
Thanks for all you help it's been fantastic.
Announcement
Collapse
No announcement yet.
What dose are you using in your BDB?
Collapse
X
-
Sorry to be a noob but just trying to understand. Are you saying you cannot split a BDB double basket with 18g in and 36g out and get two half decent singles?Originally posted by LeroyC View Post21-22g was the industry standard in Australia for quite some time so I'm sure it's still in widespread use. It's benefit in a commercial setting is that you can split the shot and get two half decent singles without having to change your recipe.
- Flag
Leave a comment:
-
I agree with the other guys above but would add that that is a lungo ratio.
Have a try at 18g in 36g out in about 25 seconds and see how that goes.
For commercial operators the extra 22 ml of water is cheaper than the 22 ml of milk they otherwise have to use and Joe Public can't tell the difference.
- Flag
Leave a comment:
-
21-22g was the industry standard in Australia for quite some time so I'm sure it's still in widespread use. It's benefit in a commercial setting is that you can split the shot and get two half decent singles without having to change your recipe. That's the only real benefit though and it's getting pretty old now that more forward thinking cafes have realised they're essentially wasting coffee. 21-22g is fine if you have an appropriately sized basket, but the BDB definitely isn't deep enough for more than about 19g. I'd argue that using 21-22g for a single coffee is just unnecessary in a domestic setting at any time. Often these barista courses are run by commercial operators that don't really understand domestic coffee making, even if they sell home machines.Originally posted by gregeeh View PostWell, I just went to a popular Barista Course yesterday and they are teaching to fill a 18g basket with 21-22g and to have an extraction of 60ml in 30 secs. They say 21-22g is the "industry stardard". Maybe there's different "rules" for commerial and domestic machines, but I get really over extracted coffee using that recipe on my BDB.
- Flag
Leave a comment:
-
Well, I just went to a popular Barista Course yesterday and they are teaching to fill a 18g basket with 21-22g and to have an extraction of 60ml in 30 secs. They say 21-22g is the "industry stardard".Originally posted by LeroyC View Post21-22g is straight outta the 2012 over/updose ristretto handbook. Clearly your local experts haven't moved with the times.
Maybe there's different "rules" for commerial and domestic machines, but I get really over extracted coffee using that recipe on my BDB.
- Flag
Leave a comment:
-
Haha! 21-22g?!! God no. 19g in your standard Breville double basket is good, I wouldn't go above that. 21-22g is straight outta the 2012 over/updose ristretto handbook. Clearly your local experts haven't moved with the times.
- Flag
- Likes 1
Leave a comment:
-
Your ideal dose will likely depend on roast level (darker = more space taken for same weight) and whether you are using a puck screen or other spacing method, and whether you are using the stock shower screen. You should tinker but only if you are unhappy with the result of your current recipe and you are happy with your puck prep IMHO.
- Flag
Leave a comment:
-
What dose are you using in your BDB?
Hi all,
I have a BES920 with the standard double shot single wall basket and wondering what dose everyone is using in this basket. I'm presently using 19g with 44g out. Talking to some "experts" at the local coffee shop suggest I should be using 21-22 g.
Thoughts greatly appreciated.
TIA

Leave a comment: