Espresso Fundamentals | Grind & Extraction
Summary
TLDRIn this Wolfe College of Coffee episode, the focus is on achieving the perfect espresso through grind and extraction. The ideal brew ratio for a double espresso is 1 to 2, with 20 grams in and 40 grams out, extracted in 27 to 30 seconds. The grind size is crucial, as it affects the extraction rate; coarse grinds are like rocks with large spaces allowing water to pass quickly, while fine grinds are like sand with little space, slowing the flow. Over-extraction results in bitter, burnt flavors, while under-extraction yields sour, salty tastes. The goal is a balanced, well-extracted coffee with a pleasant aftertaste and clean finish.
Takeaways
- ☕ The ideal brew ratio for a double espresso is 1 to 2, meaning 20 grams of coffee in and 40 grams of liquid out.
- ⏱ Achieving the correct brew ratio within the desired time frame is crucial for the perfect espresso; 27 to 30 seconds for double espresso and 18 to 20 seconds for double ristretto.
- 🔄 The grind size of the coffee directly affects extraction time; coarser grinds allow water to pass through quickly, while finer grinds slow it down.
- 🪨 Imagine water being poured over rocks versus sand to understand how grind size impacts extraction: rocks (coarse) allow fast flow, sand (fine) allow slow, controlled flow.
- 🚫 Avoid under-extraction, which results in a sour and underdeveloped taste, often described as salty on the palate.
- 🚫 Over-extraction leads to a bitter and burnt taste, with a lingering, unpleasant aftertaste that can cause a drying sensation in the mouth.
- 🍇 Aim for perfectly extracted coffee that is flavorful, balanced, with bright acidity, and a pleasant, lingering aftertaste.
- ⚖️ Weighing the coffee and the liquid output is important, but it's equally important to ensure the extraction happens within the desired time frame.
- ⏲️ Time is a critical factor in espresso making, as it ensures the coffee doesn't become over or under-extracted, affecting the final taste.
Q & A
What is the focus of the Wolfe College of Coffee video?
-The focus of the video is on how to achieve the perfect espresso, specifically discussing the grind size and extraction time.
What is the ideal brew ratio for a double espresso according to the video?
-The ideal brew ratio for a double espresso is 1 to 2, meaning 20 grams of coffee in and 40 grams of liquid out.
What is the target extraction time for a double espresso?
-The target extraction time for a double espresso is about 27 to 30 seconds.
How does the grind size of the coffee affect the extraction time?
-The grind size affects the extraction time by determining the flow rate of water through the coffee. Coarser grinds allow water to flow through quickly, while finer grinds slow it down.
What is the analogy used in the video to explain the effect of grind size on extraction?
-The video uses the analogy of two buckets with holes at the bottom, one filled with rocks (representing coarse grind) and the other with sand (representing fine grind), to illustrate how water flows through them at different rates.
What is the consequence of an espresso being extracted too quickly?
-If an espresso is extracted too quickly, it will under-extract, resulting in a sour taste with a short finish and an underdeveloped flavor profile.
What does an over-extracted espresso taste like?
-An over-extracted espresso tastes bitter, with a burnt flavor and a lingering, unpleasant aftertaste that can create a drying sensation on the palate.
Why is achieving the desired yield in the desired time crucial for espresso quality?
-Achieving the desired yield in the desired time is crucial because it ensures the coffee is neither over-extracted nor under-extracted, leading to a balanced, flavorful, and pleasant-tasting espresso.
What is the target extraction time for a double ristretto?
-The target extraction time for a double ristretto is about 18 to 20 seconds.
What does the video suggest as the ideal taste profile for a perfectly extracted espresso?
-The ideal taste profile for a perfectly extracted espresso is one that is flavorsome, has a lingering pleasant aftertaste, is juicy with bright acidity, and is balanced and clean.
Outlines
☕ Understanding Espresso Extraction
This paragraph discusses the importance of grind size and extraction time in making the perfect espresso. The presenter explains that the brew ratio for a double espresso is 1 to 2 (20 grams in, 40 grams out), but achieving this ratio too quickly or too slowly can result in a bad taste. The ideal extraction time for a double espresso is 27 to 30 seconds. The grind size is the independent variable that controls the extraction time, with coarser grinds allowing water to pass through quickly (like rocks with spaces between them) and finer grinds slowing the process (like sand with little space between particles). The presenter emphasizes the need for a balance to avoid under-extracted (sour, salty) or over-extracted (bitter, burnt) coffee, aiming for a perfectly extracted coffee with a pleasant aftertaste, bright acidity, and a clean, balanced flavor.
Mindmap
Keywords
💡Espresso
💡Brew Ratio
💡Grind
💡Extraction
💡Yield
💡Ristretto
💡Under-extracted
💡Over-extracted
💡Balanced
💡Acidity
💡Palate
Highlights
The desired brew ratio for double espresso is 1 to 2, with 20 grams in and 40 grams out.
Achieving the desired yield too quickly or too slowly can result in a bad taste.
The ideal extraction time for double espresso is 27 to 30 seconds.
For double ristretto, the ideal extraction time is 18 to 20 seconds for a 20-gram yield.
The grind size is the independent variable that controls extraction time.
Coarse grind is compared to rocks with large spaces between particles, allowing water to pass quickly.
Fine grind is likened to sand, with little space between particles, leading to slower water passage.
If espresso flows too quickly with little dark drips, the grind is too fine.
If espresso flows too slowly, taking over 30 seconds, the grind is too coarse.
Under-extracted coffee tends to taste sour and underdeveloped, often described as salty.
Over-extracted coffee is characterized by a bitter taste, sometimes described as burnt.
The ideal coffee should be perfectly extracted, with a pleasant aftertaste, balanced flavors, and clean acidity.
Time is crucial in making coffee to ensure the desired yield is achieved within the desired timeframe.
Weighing in and out is important, but achieving the desired yield in time is essential for taste.
Encouragement to make tasty coffee by understanding and applying the principles of grind and extraction.
Transcripts
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[Music]
hey vloggers and welcome back to the
Wolfe College of coffee we're going to
be continuing our chat about how to dial
in for the perfect espresso last time I
talked to about brew ratios and this
time we're going to be talking about the
grind and extraction so if you remember
double espresso is a brew ratio of 1 to
20 grams in and 40 grams out now if we
achieve this in 10 seconds it's going to
taste pretty bad and again if we achieve
achieve it in say oh I don't know a
minute 30 it's going to taste a whole
nother kind of awful so what we really
need to do is make sure we're achieving
our desired yield in the desired time
now the desired time for double
espressos is about 27 to 30 seconds and
this is a general blanket rule there are
coffees which will fall outside of this
for double ristretto it's about 18 to 20
seconds and that's for a 20 gram yield
rating so we can't magically snap our
fingers and make it finish the shot
finished in 30 seconds this time is a
dependent variable and the independent
variable that we use to control it is
the grind for the coarseness of the
coffee so if you think about the grind
is having two blades which moves further
and closer together they create
different sized particles what I want
you to do is imagine two buckets and
these buckets are suspended and have
holes in the bottom and underneath them
we have two other buckets now one of
them we're going to fill with rock so if
you can imagine the rocks are quite big
there's a lot of space between them the
other bucket we're going to fill with
sand very compact there's not a lot of
space between the particles
now if I pour a bucket of water over the
top of the rocks it's going to dust
through really quickly right and if I
pour it over the top of the sand it's
going to gradually saturate through and
then drip drip drip down the bottom so
what I'm doing here is I'm just taking
things mentally to the extreme so if we
think about course copy is quite large
it's like rocks there's a lot of space
between it and the espresso is going to
fall through very quickly find coffee
where the blades are very close together
it's very sands like almost it's going
to drip drip drip through so if you
notice your espresso is coming out
little little dark drips
it means it's too fine so I've got
coarse coffee it's fast it takes under
27 seconds we've got fine coffee and
it's slow it takes over 30 seconds so
when we think about why we don't want it
to be outside of these time parameters
it comes down to taste because if it's
going too fast you don't have much
contact time and the coffee will under
extract it's going to slow you have a
lot of contact time it's going to over
extract so we don't want coffee that
tastes over or under extracted under
extracted coffee predominantly tastes
sour it has a really short finish it's
going to taste under develops quite
often Brits just will describe it as
salty on the palate / extracted copy on
the other end of the spectrum taste
bitter customers will come up and
complain that maybe the coffee tastes
burnt and that's our interpretation
going to stringency to it so a drying
sensation on the side of the palate it's
got this really lingering horrid
aftertaste that makes you want to go and
wash your mouth out with water it's not
pleasant and that's why we don't want to
come pouring coffee that's too final to
course to understand it or to over
extracted what we want is perfectly
extracted ideally extracted coffee this
coffee tastes delicious
it's flavorsome it has a lingering
pleasant aftertaste
it's juicy with the bright acidity and
it's very balanced it's clean so that's
why time is crucial in making coffee
because it's all very good to weigh in
and way out but you need to make sure
you're achieving that desired yield in
the desired time so off you go go make
some tasty coffee yeah
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