Understanding Espresso - Ratio (Episode #2)

Summary

In this video, the speaker delves into the importance of espresso ratios, explaining how the proportion of ground coffee to liquid affects the taste, texture, and strength of espresso. The concept of ratios like 1:2 or 1:2.5 is explored, with a focus on how they influence extraction and flavor. Practical tips are provided on dialing in espresso, such as adjusting the ratio for small tweaks to improve balance and clarity without altering the espresso's texture. The speaker also touches on how different ratios define espresso drinks like ristretto and lungo, emphasizing the impact of even slight adjustments.

Takeaways

• 😀 Ratio is a critical variable in espresso preparation, defining the relationship between the amount of ground coffee and the liquid espresso produced.
• 😀 Using weight (grams) for both coffee and liquid yields more consistent and accurate results than volume (milliliters), as crema affects volume measurements.
• 😀 A typical espresso ratio is around 1:2, meaning 18 grams of coffee produces 36 grams of liquid espresso.
• 😀 A ristretto is a more concentrated espresso with a ratio ranging from 1:1 to 1:1.5, while traditional espresso is typically in the 1:1.5 to 1:2.5 range.
• 😀 A lungo, or long coffee, uses a ratio greater than 1:2.5, producing more liquid and typically a milder taste.
• 😀 Higher ratios increase extraction but can dilute the body and texture of espresso, reducing its strength and mouthfeel.
• 😀 The more water used in espresso extraction, the more soluble material is pulled from the coffee grounds, impacting the flavor profile.
• 😀 Tiny adjustments in the ratio (2-3 grams of liquid) can have a significant impact on the taste, such as balancing harshness or increasing complexity.
• 😀 Grind size adjustments are often preferred over changing the ratio drastically when dialing in espresso for consistent texture and body.
• 😀 Using a scale to measure both the input (coffee grounds) and output (liquid espresso) is crucial for consistency and repeatability in espresso preparation.

Q & A

What does the term 'ratio' refer to in espresso-making?

In espresso-making, 'ratio' refers to the relationship between the weight of ground coffee and the weight of liquid espresso that ends up in the cup. It helps define how much liquid is extracted from a fixed amount of coffee.

Why is weighing liquid espresso more accurate than using volume measurements?

Weighing liquid espresso is more accurate than using volume measurements because crema, the foam on top of the espresso, can skew volume measurements. The amount of crema depends on the freshness of the coffee, making volume unreliable.

What is the typical ratio range for a traditional espresso?

The typical ratio for a traditional espresso is between 1:1.5 and 1:2.5, where the weight of the espresso liquid is 1.5 to 2.5 times the weight of the ground coffee used.

What is a ristretto, and how is it defined in terms of ratio?

A ristretto is a type of espresso with a restricted flow, producing less liquid from the same amount of coffee. It's typically defined by ratios between 1:1 and 1:1.5.

How does increasing the ratio affect the taste and texture of espresso?

Increasing the ratio (more liquid) leads to higher extraction but also dilutes the espresso, reducing its body, strength, and texture. While it makes the coffee more balanced and clearer, it also lessens the richness and mouthfeel.

Why is it important to use a scale when making espresso?

Using a scale ensures precise measurement of both coffee and liquid output, making it easier to replicate consistent results and make small adjustments that have a significant impact on the flavor of the espresso.

What role does water play in the espresso-making process?

Water acts as a solvent in espresso-making, dissolving the soluble materials in the ground coffee to extract flavors and aromas. The more water used, the more extraction occurs.

How does adjusting the ratio help in dialing in espresso?

Adjusting the ratio allows you to fine-tune the strength and flavor of the espresso. A small increase or decrease in the liquid can significantly impact the balance and complexity of the shot, which is particularly useful when other variables like grind size are fixed.

What impact does the freshness of the coffee have on the volume of the espresso shot?

Fresh coffee, due to higher CO2 content, will produce more crema, which can make a shot appear larger in volume but contain less actual liquid. Older coffee, with less CO2, will result in a shot with less crema and more liquid espresso.

How does using a ratio of 1:2 to 1:2.2 in espresso affect the flavor?

A ratio of 1:2 to 1:2.2 produces a balanced shot with good strength and texture. It maintains a rich mouthfeel and body, delivering a well-rounded espresso flavor that is neither too weak nor too overpowering.