Espresso 101
All coffee is brewed utilizing specific quantities of ground coffee and water (at a given temperature) over a period of time. The difference with espresso is that high pressure (around 9 Bar) is also involved. There are a myriad of variables that can influence the taste of your final ‘shot’! Many coffee professionals have spent countless hours researching and writing on this very topic; below is a list of websites that have helped me in my quest to make the perfect espresso! It’s also worthwhile noting that there is no perfect ‘recipe’ or method, rather the information below should act as a starting point from which you should feel free to experiment.
Having said all of this, if I was to offer a ‘starting point’ for an espresso recipe, it would be 20 grams of coffee in and 45 grams of coffee (shot) out – over 30 seconds. Please bear in mind that this is literally a starting point and that your own preference or the particular coffee you are using may in fact taste best as 18 grams in and 50 grams out or 20 grams in and 40 grams out – or any other number of possible ratios; experiment until you find one that suits your own taste preferences. And if you don’t find the answers you’re looking for below, please don’t hesitate to contact us – we’d only be too pleased to help! Happy extracting!
http://www.baristahustle.com/espresso-recipes-analyzing-dose/
http://www.baristahustle.com/analyzing-espresso-recipes-strength/
http://www.baristahustle.com/espresso-recipes-measuring-yield/
http://www.baristahustle.com/espresso-recipes-understanding-yield/
http://www.baristahustle.com/espresso-recipes-time/
This last one is particularly helpful!
http://www.baristahustle.com/espresso-recipes-putting-it-all-together/