Originally posted by LFM60
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If it tastes great, good job!
However, a 60 cc volume is not always the best target when you try different coffees. Italian roasters invariably include robusta beans in their blends, ensuring a good amount of crema. 100 % arabica coffees may produce less volume due to less crema. For that reason more and more people base their targets on weight rather than volume. A good starting point is to produce an espresso that is about 2 times the weight of the ground coffee that goes into the basket. This may very well turn out to be less than 60 cc.
If it is too strong to your taste, use a slightly higher ratio, e.g. 2.2. From there you can finetune the grind / extraction time by taste.
Having said this, I don't weigh every shot I make. I use a scale for weighing the ground coffee and weigh the shot when dialing in and occasionally as a backcheck.



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