Understanding Espresso - Brew Time (Episode #3)

Summary

This episode of the 'Understanding Espresso' series addresses the often misunderstood variable of brew time in espresso making. The host clarifies that brew time is an output influenced by factors like coffee quantity and grind size, rather than a variable to be altered. Emphasizing the 25 to 30-second rule as a starting point, the video explores the impact of pre-infusion and pressure profiling on extraction, advocating for understanding the basics before experimenting with advanced techniques to achieve the perfect espresso taste.

Takeaways

• 🕒 Brew time is defined as the duration from starting to stopping the espresso machine, not just the time coffee and water are in contact.
• ⏱ The recommended brew time for espresso is generally between 25 to 30 seconds, which is a good rule for beginners to aim for.
• 📉 Brew time is an output influenced by variables such as coffee amount, grind size, and water pressure, rather than a variable to be changed.
• 🔧 Paying attention to brew time can help gauge the effectiveness of changes made to the espresso recipe or brewing process.
• 📉 A longer brew time doesn't necessarily mean better extraction; it's more about the right grind size and coffee dose for good flavor.
• 🚫 The video creator is not a fan of timing from when liquid appears, as it can be influenced by pre-infusion settings and doesn't always reflect extraction quality.
• 🔄 Understanding and being able to manipulate pre-infusion times is a sign of an advanced espresso maker, not just following the basic 25-30 second rule.
• 🔑 For professionals, consistency in brew time is key when making multiple espressos, as taste feedback is limited and data is crucial.
• 📈 Even though a shot outside the 25-30 second window isn't automatically bad, it's important to understand why it happened to improve future brews.
• 🔧 Experimenting with pressure profiling can affect brew time and extraction, but the impact might not be as expected without understanding the underlying mechanics.
• 🎓 The video also promotes Skillshare as a platform for learning various creative skills, including music production and culinary techniques.

Q & A

What is the main focus of the 'Understanding Espresso' series?

The series focuses on examining one variable at a time in the espresso process to understand how tweaking it can lead to a better tasting espresso at home.

Why did the author decide to discuss brew time in the video?

The author decided to discuss brew time due to numerous questions received about it, even though they don't consider time as a variable to be changed but rather an output of other variables.

How is brew time defined in the context of this video?

Brew time is defined as the time from pushing start on the machine until pushing stop, which is the entire duration of the brewing process.

What is the recommended brewing time for espresso according to the video?

The recommended brewing time for espresso is in the region of 25 to 30 seconds, which is a good rule for beginners.

How does consistent water pressure affect the espresso brewing process?

Consistent water pressure ensures a repeatable brewing process, and the time it takes to push a fixed amount of water through the coffee indicates the resistance to that pressure, reflecting the difficulty for water to pass through the coffee puck.

What factors can impact the resistance to water flow in espresso brewing?

The amount of coffee and how fine it is ground can impact the resistance. More coffee adds more resistance, and finer grinds fit together better, creating smaller gaps and increasing resistance.

Why is it important to pay attention to brew time when making changes to the grind?

Brew time can indicate the effectiveness of a change made to the grind. It helps to understand the level of impact that the variable change has had on the brewing process.

What does the author suggest about the relationship between brew time and the quality of the espresso?

The author suggests that just because an espresso takes 25 to 30 seconds to brew doesn't necessarily mean it's good. The brew time is just one piece of data and the taste is the ultimate target.

What is the author's opinion on timing espresso from when liquid appears until stop?

The author is not a huge fan of this method, but understands the idea behind it, which is to have a consistent starting point for timing, especially when adjusting pre-infusion times.

What does the author suggest for beginners and intermediate espresso makers regarding brew time?

The author suggests that the 25 to 30 second brew time rule is very helpful for beginners and intermediate espresso makers to achieve the ideal weight in weight out within that time frame.

How does the author view the role of pressure and flow in relation to brew times?

The author believes that while pressure and flow can impact brew times, the extraction is more about the amount of coffee, the amount of water, and how fine the coffee is ground, rather than the contact time.