Variable pada ekstraksi pembuatan espresso dan cara dial-in [part 2] [follow along]

Summary

This video tutorial walks through the process of dialing in espresso, focusing on flavor extraction rather than precise measurements. Using a 20g dose of Ethiopian coffee blend, the presenter demonstrates adjusting grind size and brew time to achieve the ideal viscosity and taste. Viewers are taught how to evaluate espresso shots, recognizing signs of under-extraction (sourness) and over-extraction (bitterness). The session emphasizes using personal taste and feel to find the perfect balance and refine espresso-making skills. Practical tips on distribution and tamping techniques are also shared to help improve results.

Takeaways

• 😀 Espresso extraction is about balancing the flavor, not just focusing on percentages or tools like refractometers. The goal is to extract a drink that tastes good based on personal preferences.
• 😀 The speaker uses 20 grams of coffee as a base for dialing in the espresso shot, starting with a 1:2 coffee-to-water ratio for the initial experiment.
• 😀 Taste is prioritized over precision tools, with the emphasis on finding the ideal viscosity and mouthfeel for the espresso.
• 😀 The importance of adjusting grind size is highlighted: a finer grind will result in a stronger, more concentrated shot, and vice versa.
• 😀 The first step in dialing in is to focus on the general flavor profile, with less concern for shot time or weight at the start.
• 😀 Espresso shots should be tasted after stirring to ensure the extraction is uniform, as stratification of flavors can occur in the crema.
• 😀 If the espresso is too bitter or sour, it could mean the extraction is either under or overdone, and adjustments are necessary.
• 😀 For a more refined espresso, adjusting the shot time and increasing or decreasing the extraction based on taste is essential.
• 😀 A good espresso should start to reveal fruity flavors like citrus and berry when the extraction is nearing perfection.
• 😀 Over-extracted espresso can shift from fruity to nutty or chocolatey flavors, indicating that the shot has gone too far.
• 😀 Constant experimentation and tasting are key to finding the ideal balance in espresso extraction, with small adjustments leading to a more precise outcome.

Q & A

What is the main goal of this espresso tutorial?

The main goal of the tutorial is to teach viewers how to dial in espresso by focusing on the extraction process, adjusting variables like grind size, extraction time, and coffee-to-water ratio to achieve the perfect shot.

What coffee blend is used in this tutorial?

The tutorial uses an Ethiopian coffee blend called Flora Teknika, which combines two different types of coffee beans. This blend is representative of what is commonly found in the market.

Why is the speaker focusing on flavor testing rather than using tools like a refractometer?

The speaker emphasizes using taste and mouthfeel to assess the espresso's quality rather than relying on tools like a refractometer. This approach helps viewers understand how to refine espresso based on personal preference and sensory experience.

What is the initial coffee-to-water ratio suggested in the tutorial?

The initial coffee-to-water ratio suggested is 1:2, which means using 20g of coffee and aiming for 40g of espresso liquid.

Why is the espresso stirred after being brewed?

The espresso is stirred after brewing to evenly distribute the coffee grounds' oils and soluble compounds. This helps ensure that the flavor is consistent throughout the shot, preventing any layers of bitterness or acidity from dominating.

How does the speaker assess whether the espresso shot is over or under-extracted?

The speaker assesses the espresso by tasting it and noting its balance of flavors. If the espresso is overly sour or salty, it is considered under-extracted. If it's too bitter or harsh, it is considered over-extracted. The goal is to achieve a balanced, sweet flavor profile.

What adjustments are made to the grind size and extraction time?

The grind size is adjusted to be finer to increase the extraction time, while the extraction time is extended from 25-26 seconds to around 30-32 seconds. These adjustments help to refine the flavor and achieve a more balanced espresso.

What flavor characteristics are sought after during the espresso dialing process?

The speaker aims for a balanced shot with fruity and slightly sweet notes, like orange and lime, while avoiding excessive sourness or bitterness. As the extraction improves, the flavors of ripe fruit should become more prominent.

How does the speaker determine when the espresso extraction is close to perfect?

The speaker determines the espresso is near perfect when the fruity flavors become more pronounced and the shot is balanced, without overly sour or bitter notes. If the coffee starts to taste like chocolate or nuts, it indicates over-extraction.

What happens if the espresso extraction is too short or too long?

If the espresso extraction is too short, the shot may be under-extracted, resulting in sour or salty flavors. If it's too long, the shot may become over-extracted, resulting in bitterness. The goal is to find the right balance where the espresso is well-rounded and flavorful.