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Found 8 results

  1. Interesting little clip. Good points. You need to know what you want to get form a coffee. No ratio is magic Roast Level makes a difference potentially to the ratio used . Although id argue that Italian Espresso seems to be pulled longer and that is darker ( perhaps sugar helps here ) I still maintain you need a starting point and if you are draining light to medium specialty roasted coffee than 1:2 is still as good as any but only you know your preference and you have to be able to adjust your ratio to get to that.
  2. I'm curious what's your typical beverage to dose coffee ratios for drip end up in? You must weigh the output, of course to get a more accurate reading. As in espresso, this has some impact on extraction and strength but most people don't seem to play with them unlike when making espresso. The common ranges seem to be around 1:14 (typically from a 60g/L brew) to 1:16 (from a 55g/L brew), and I seem to be prefer brews closer to 1:15.5-1:16 as these can be quite sweet without feeling too heavy. What's your preferences? Have you tried playing with different ratios?
  3. I am curious what brew ratio is commonly used here? I have generally used to stick to 60g/L, but few days ago I went to a cafe which uses 17-18/210g on a V60 - which is 80-85g per L. This is obviously a huge difference, and the coffee tasted actually very nice - with a full body. I would guess it would be hard to hit high extraction with that much coffee, but it seems possible? They also had a fairly short brew time, less than 2 minutes on a V60 including bloom.
  4. Hi, can anyone help here? I have been following the excellent three articles by this gentleman on the subject of brew rations and at the end of the article dated 22-03-15 there is another article to follow called, "Changing the Brew Ratio - what will it do?" Can anyone locate it for me please? Thanks
  5. Something occurred to me today. Humour me..... Conventional espresso 1.6 ratio say 20g->32g yield Conventional filter 60g per litre 1000g say 30g->500g used EK espresso 2.0-2.5 ratio say 20g->40-50g EK filter .................erm. Shouldn't we look to revisit grams per litre now. Think its time to look to 50g per litre chemex and see how much sweetness and clarity we can push for edit moved from ek boffin thread
  6. I'm feeling particularly geeky today... Started experimenting with measuring and controlling my espresso extraction using weight rather than ounces. This has immediately got me interested in getting a refractometer, but the ones I've seen for sale online are several hundred quid, which is beyond my current budget. Anyone know if there are any for sale in the UK for under £100? Also, has anyone by chance written up a good tutorial/guide to adjusting the various parameters to find the best extraction, using brew ratio? I've seen these two pages, which are very interesting... ht
  7. The original Niche user experience is now getting in for 50 pages long, alot of the original discussion points have subsided, which just leaves people using it and enjoying it I guess. Perhaps a newer thread where people can post some recipes for coffees they are using (brew and espresso) and pass on some advice may be useful. Perhaps it won't as people are happy using it and will just quietly continue to do so, in which case all good. For me I use what would be referred to as predominantly lighter roasted coffee, I buy into the greater capabilities of the flat burrs grinder for espre
  8. Part 1 Before starting to read, this post isn't about what brew ratio one should use, or what is the best dose to start with, but more a general reference as to why you 'might' want to entertain the idea of using scales and weight to help you make an espresso. It is an often asked question as to why someone should buy scales, and start measuring your dose of coffee and the espresso it makes by weight. But nearly all people when making espresso will measure to one degree or another - just in different ways, and with more or less accuracy. For example you could; -Measure y
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