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Found 3 results

  1. 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 your dose (the amount of coffee you are using) by filling up some portions of your grinder's doser, using a scoop or spoon, or levelling / scraping off ground coffee from a basket or setting your on-demand grinder to run for X seconds -Measure your espresso (the amount of coffee that's made) via lines on a shot glass, or eyeballing the level in your favourite cup or stop it when it goes a different colour, or stop it after the same amount of time each shot These are all forms of measuring, with a view to having some way of adjusting the variables in espresso to achieve a desired taste. I would think that most forum members are using a combination of some of the above to help achieve a drink they like the taste of. So measurement isn't a bad thing, everyone uses it. Weighing and using scales is a different and I would say more accurate method of measuring. Why Weigh and Use scales ? Again its measuring, just in a different way, to a more accurate level. It also allows us to create and use a comparative/similar language and compare recipes and variables used (recipe being the amount of coffee used in weight vs amount of espresso it makes, over a period of time) Frequently asked questions... What do I weigh? Measure the weight of coffee you are using, preferably after it is ground, preferably to the nearest 0.1g Measure the weight of the espresso it makes, again to 0.1g if you can. Do not concern yourself with how much volume this is. Focus on the weight only. Why is weighing my espresso better or more accurate than judging it by volume ? 1g of water equates roughly to 1ml of water 1ml of espresso doesn't equate to 1g of espresso though - weight is more accurate. Where do you measure your volume to, at the peak of the crema?, or when it subsidies? Also different coffees produce different amounts of crema. This isn't really giving you a common language or measurement to talk to other people about. Weighing then allows you to have accurate measurements of two of the variables in espresso making and therefore either keep them constant or be able to make accurate changes and see the effects of them. Weighing also allows you to talk in terms of a recipe or brew ratio, that you can use with other people. example; I used an 18g dose of coffee to make 36g of espresso in 30 seconds This along with a commentary on the taste (balanced, bitter, sweet, sour) allows other people to suggest how to improve the taste by changing some of the variables involved. Next - How to Weigh - Brew Ratios Simplified....... Article written by MrBoots2u Credit & thanks to Andy Schecter whose work on brew ratio based on mass makes all our coffee lives a better place Thanks To Glenn and MWJB for suggestions and error checking
  2. Im terrible at maths and Im trying to get my head around this. I was reading an old James hoffmann blog. which says this I know that I like our espresso blend when it is pulled at a brew ratio of around 65%. This means that the weight of the ground coffee used is 65% of the weight of the brewed espresso liquid. Our 20g dose would therefre yield a little under 31g of espresso. How do I work this out? Thanks!
  3. 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... http://marco.ie/uberproject/?p=602 http://deadmanespresso.blogspot.com/ ...but they leave some questions unanswered. For example, Marco's explanation makes no mention of time, or of blonding (as an indication of extraction yield, I believe). i.e. given a fixed value for brewed weight, he suggests modifying the dose to change the brew ratio. But does this imply keeping the extraction time the same? And if so, what if the shot blonds before the end? Is that ok? This is all very new to me, and I'm planning to run a load of my own shots with different parameters (dose, brewed weight, time, and my own opinion on resulting espresso taste), and record the results. But it would be great if there was already a written down approach to doing so. Wishful thinking? Did anyone even make it to the end of this post?
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