Few questions about home espresso
Hi, so I am new to making coffee at home and I have some inconsistency with it along with some other questions...
First, I use a brand new Nuova Simonelli Oscar along with Graef CM702 grinder.
I noticed that I have always some coffee ground on the buttom of my cup no matter what I do - I work in a clean enviroment, try to tamp evenly and I think I use the right amounts of coffee (around 7 to 8g - which fill my basket). there isn't much of it, but it still bothers me..
the other question is, I rarely get an even flow from both openings in the handle cup, which result in 2 different espresso shots if I try to make 2 at the same time.
I have also tested around with coarser and finer grind of the coffee, and if I grind it any coarser, the coffee becomes more thin and with watery taste....
last question, I worked at a coffee shop for a short while, and there the machine had a setting for long and short espresso shots, but if I try to copy it to my home setting, what should I do? if i just let the coffee spill a little longer it becomes too blonde and watery at the point where the regular shot supposed to be stopped (around 24 or 25 seconds for me).... I had that perception that if the espresso shot is around 50ml it would come out decent and if it's less then it's weaker , more and it's stronger, but if I wait a little while longer the coffee becomes watery and thin on the taste instead of becoming stronger... Does it mean I need to use the double cup and just drop a shot and a half from the double basket, or do I need to grind it finer? Note that when I have tried to grind it finer than my current grinding setting , the streams from the 2 openings on the handle cup were less even than now....
The general advice is to start with a brew ratio of 1:2, that is, for every gm of ground coffee, extract 2gm of coffee. The extraction should be around 25-30 seconds.
This requires a scale to weigh both your ground coffee and the extracted espresso.
For example, if you want 40gm of espresso then you would use a dose of 20gm of ground coffee.
It is easier to get consistent results with a double basket than a single.
Depending on the size of your double basket you could try 18gm of ground coffee aiming for 36gm of espresso in 25-30 seconds, stopping the shot at the blonding point.
Give that a try and report back.
hi, I didnt get the chance to try it out yet, but as far as I knew, wasnt a dose of 7 to 8 gm of ground coffee the amount to work with?
Originally Posted by sam678
The double basket can contain around 16gm of ground coffee....
My preference is 20gm ground coffee resulting in a 40gm espresso shot in my latte.
It is personal preference but 7 to 8 gm of ground coffee optimally extracted will give 14 to 16 gm of espresso.
Why is 1:2 brew ratio considered optimal? For some coffee varieties, I prefer a little more like 1:2.5 to temper the acidity.
A 1:2 brew ratio is just a starting recipe. Ratios of 1:1 to 1:3 can be equally enjoyable.