Espresso: How to Measure Weight and Volume
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- Опубликовано: 24 авг 2023
- Espresso made from 18 grams of coffee using a 1:2 ratio yields 36 grams in your cup. But why is liquid volume 60 milliliters or more? A quick demonstration shows why using liquid volume to measure espresso is difficult and confusing.
Products Used
Maromas Orphea Whole Bean Coffee: www.wholelattelove.com/produc...
Ceado E37S Grinder: www.wholelattelove.com/produc...
Bravo Distributor: www.wholelattelove.com/produc...
Bravo Tamper: www.wholelattelove.com/produc...
ECM Synchronika Espresso Machine: www.wholelattelove.com/produc...
Acaia Espresso Scale: www.wholelattelove.com/produc...
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Hey Mark another excellent video I enjoy them question I purchase the profitec pro 700 with flow control from you I have the water filtration system from you also my question is when I'm doing the bottomless filter basket I'm getting a lot of overspray I don't know if it's because I'm letting too much water out but I'm afraid of restricting it too much and burn it up the pump how long would you suggest when using the restrictive flow with a 22 G of coffee in the filter pull 44 G out how long would you say I should extract for I've been going around 25-30 animal shows the 25 to 30 seconds from when the coffee actually starts hitting the cup or the timer on the machine please help thank you
Hi mj, Thanks for the kind comment and your patronage! First, no need to worry about the pump or motor. It can take it! There's a bypass on the pump which bleeds off excess pressure. The pump and motor use nearly the same effort at espresso flow rate as when there is no flow.
Spurts from a bottomless basket usually come down to grind quality and prep. If grind size is off, was a little clumpy or distribution and tamp are less than perfect spurts can happen. When you start an extraction using a low flow rate I recommend using first drip as a place to start timing. So if you get first drip at 15 seconds after pump on your total time on the machines shot clock might be 35-45 seconds. Do keep in mind timing is the most basic way of appraising shot quality. It gets you in the ballpark - after that let taste be your guide. Hope that helps!
Marc
A belated thank you (I think belated) for pointing me to the Maromas Orphea. Been using it steadily for maybe a year-plus; it is one of the best coffees I've used, and it's economical to boot. With my GS3, I knock down the brew pressure a bit, and not overpowerd by crema and I like the taste.
You are right, weighing the coffee into the portafilter is the only way to go. I use 21.0-21.5 grams in and a 2.5 ratio (by weight out at 201F) and it suits my palette perfectly. Volume measurements when there's any crema (foam) is only a form of deception.
Look forward to the particle-size gizmo - it has me intrigued.
Hey b, Thanks for sharing your thoughts on Orphea. It's been one of my goto coffees for more than 5 years now. Very economical, easy to work with and makes a fairly classic Italian style espresso. I never put sugar in espresso and I've been told by those that do Orphea is a coffee that doesn't need it compared to others they've used. If you enjoy the Orphea and I have not pointed you to our very own Crema Wave you should give it a try: www.wholelattelove.com/products/whole-latte-love-crema-wave-whole-bean-espresso
We worked with an award winning local roaster to create a blend I consider a modern take on the classic Italian style. Difference here is it uses 100% Arabica specialty grade beans and is almost always fresher due to local roasting.
I'm looking forward to sharing results of particle distribution analyzer. Tested a range of 6 grinders. Dialed them all in on the Synchronika and tested particle sizes. Some revealing results in the amount of fines produced by different burr types. Also interesting... dialed in at 1:2 ratios at 25-30 seconds all 6 grinders were within 10 microns of the generally accepted 250 micron median particle size for espresso.
Marc
Thank you Marc, as always great information. Keep it up...
Thanks, will do!
Marc
Got my ECM Synchronika AMG coming in next month along with the Eureka Mignon Specialita! Super excited to learn how to dial in my espresso and new things ! Was considering the ECM 64 AMG to go along with the machine, although read that there was a lot of retention compared to the more budget friendly Eureka.
Hey R, Congrats - I have a Snychronika AMG in-house and it's beautiful! Most all grinders, unless designed as a single doser, have some retention. If you always want a pure dose you have to grind a few grams and toss to get there. The basic Mignon design does have a slightly shorter and less restricted path after the grinding chamber so retention is likely a bit less. Not sure which Eureka you're getting so don't know your burr size (majority are 50-55mm) but I do know larger burrs like the 64's generally produce less sub 200 micron fines than smaller burrs.
Marc
We need another prize giveaway. That machine is gorgeous and I need that in my kitchen. Also, I am considering buying an expensive grinder finally, but as a person who wants to grind for multipurpose, not sure if single dose makes any sense. I want to do espresso and v60 with espresso being the focus.
Hi MLIB, Can always check here for current giveaways: www.wholelattelove.com/pages/whole-latte-love-giveaways
If you like the look of the Synchronika check out the AMG Limited Edition version: www.wholelattelove.com/products/ecm-synchronika-espresso-machine-amg-limited-edition
For espresso + V60 the Eureka Mignon Zero Single Dose is a very good option: www.wholelattelove.com/products/eureka-mignon-zero-single-dose-coffee-grinder-matte-black
Marc
@@Wholelattelovepage Just purchased the grinder. Excited for its arrival.
Hey Marc,
If you would make an Americano, what ratio/dose would you generally use in order for the espresso to have presence in the cup. Great video as always!
This type of thing is purely based on taste. It’s very hard to get a “standard” ratio. Just go by what you like.
@@velouriumcamper0753 Exactly. My wife's drink is an Americano - 7oz steamed water (goes to 8oz) and extract aprox 54g of espresso (2.5:1) onto that, which is a 10 oz drink in a large coffee cup, which SHE likes. Any stronger than that, I'll find her pouring chilled water into the cup. Most Americanos are a little stronger than this, but as stated, it's the taste preference of the person drinking it. My own drinks are straight double-espressos, no milk, no sugar.
Hey dcds, What others have said here... Thanks @velouriumcamper0753 and @bacca71
Since I use both semi and super automatics machines I mix it up a bit. If doing high-end coffees on semi-auto machines it's usually a double shot into a 5-6oz cup resulting in 2 parts espresso to 3 parts water. For a larger cup from a super-auto machine I often do a double from 2 grind cycles and add 6oz water - that's my "to go" size made in an insulated cup I can drink for awhile.
Marc
Mark question for you
The coffe you use does it have the date that was packed/roasted? I’m in montreal. I know the brand but never try it here in canada since i moved from italy
I have a Lelit Bianca & a Eureka Oro SD
Love all you video
The Maromas Orphea has a production date, a lot number and a 'use by' date on every bat (usually). Only once (out of dozens of cases) I got a shipment where this info was omitted on a few of the bags - an anomaly, I believe.. The dates are in European format, so the order of day/month numbers are switched, so it's MM/DD/YY.
Hey a, Thanks a whole latte for the love! @bacca71 (thanks!) who drinks a lot of the Orphea nailed the answer!
Marc
When should u start ur timer? When the first drip starts starts or when u lift lever (include pre-infusion)
Hi mm, Thanks for the question. You can do either. Timing is the most basic way of appraising a shot and is a reference just for your equipment/brewing variables. For instance, machine used here has a rotary pump which comes up to pressure much faster than a vibration pump. All else being equal a similar extraction on a vibe pump machine would take longer.
Marc
Hello, I have a Silvia. After I steamed the milk and I switched on the hot water button and refill the boiler. After 8seconds, I found the reservoir’s water was used up. I switched off the hot water button and refilled the reservoir immediately and keep switching on the hot water button until it had steady water.
I want to ask is it gonna hurt the heating pipes?
Thanks😢
Hi s, Sounds like you should be fine. Highly unlikely any issue with an 8 second partial water shortage in the boiler.
Marc
So should I go with the gram or the volume?
Hi A, weight is far more accurate than volume.
Marc