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.

Outlines

00:00

🕒 Understanding Espresso Brew Time

This paragraph introduces the concept of brew time in the espresso process, explaining it as the duration from start to finish of the brewing process. The speaker clarifies that while time is not a variable they typically adjust, numerous questions have prompted this discussion. The standard recommendation for espresso brewing time is 25 to 30 seconds, which is a good starting point for beginners. The paragraph emphasizes that brew time can indicate the resistance the water faces when passing through the coffee grounds, affected by the amount of coffee and the grind size. It also suggests that recording brew time can help gauge the effectiveness of changes made to the brewing process, but it is not the sole indicator of a good espresso. The speaker expresses a preference for not leading with brew time as a critical factor, instead advocating for a broader understanding of the espresso-making process.

05:01

🎶 The Role of Time in Espresso Brewing

In this paragraph, the speaker delves deeper into the significance of brew time, distinguishing between the time coffee and water mix and the total brew time, which may include pre-infusion. They argue that understanding the rules of espresso brewing is essential before attempting to break them for unique results. The paragraph also touches on the impact of pressure and flow on brew times, sharing personal experiences with pressure profiling and how it affected extraction. The speaker found that reducing pressure did not increase extraction as expected, leading to the conclusion that extraction is more about the amount of coffee, water, and grind size rather than contact time. They also mention the role of a long pre-infusion in extraction and the importance of a solid foundation in espresso brewing for beginners. The paragraph concludes with an invitation for viewers to share their thoughts on brew time and its complexities in the world of espresso.

Keywords

💡Espresso

Espresso is a concentrated form of coffee made by forcing pressurized hot water through finely-ground coffee beans. It is the central theme of the video, as the host discusses how to achieve a better tasting espresso at home by understanding various variables that affect its quality.

💡Brew Time

Brew time refers to the duration it takes to extract coffee, from the moment the brewing process starts until it stops. In the video, it is defined as the time from pushing start on the machine until pushing stop. The host mentions that a typical recommendation for espresso brew time is 25 to 30 seconds, which is a rule of thumb for beginners to achieve a balanced extraction.

💡Pre-infusion

Pre-infusion is the initial low-pressure water flow that saturates the coffee grounds before the main brewing process begins. The host discusses its role in the espresso-making process, noting that it can affect the extraction and the overall taste of the espresso, but it's not the primary factor.

💡Grind Size

Grind size is the coarseness or fineness of the coffee grounds, which significantly impacts the extraction rate during brewing. The script mentions that a finer grind creates more resistance to water flow, affecting the brew time and the taste of the espresso.

💡Dose

Dose refers to the amount of coffee grounds used in a brewing process. In the context of the video, it is mentioned that the amount of coffee (dose) can affect the resistance to water flow and, consequently, the brew time and extraction.

💡Portafilter

A portafilter is a device used in espresso machines to hold and compress the coffee grounds before brewing. The host uses the term to describe the process where water flows through the 'cake of coffee' in the portafilter, which affects the resistance and brew time.

💡Extraction

Extraction in coffee brewing refers to the process of drawing soluble flavors from coffee grounds into the water. The video emphasizes that extraction is influenced by the amount of coffee, water, and grind size, rather than solely by brew time or pressure changes.

💡Pressure Profiling

Pressure profiling is the practice of varying the water pressure during the brewing process to influence extraction. The host recounts an experiment with a machine that allowed for pressure profiling, noting that changing pressure did not significantly alter extraction as expected.

💡Consistency

Consistency in the context of the video refers to the uniformity in brewing parameters such as brew time, which is crucial for professional baristas making multiple espressos. It ensures that each espresso served has a similar taste and quality.

💡Skillshare

Skillshare is mentioned as the sponsor of the video, an online learning community offering a wide range of classes for creative individuals. Although not directly related to the main theme of espresso, it serves as an example of the host's engagement with the audience beyond the central topic.

💡Channeling

Channeling in coffee brewing occurs when water flows preferentially through larger gaps in the coffee bed, leading to uneven extraction. The script briefly touches on the role of extraction in preventing channeling, which can affect the overall quality of the espresso.

Highlights

The video discusses the concept of brew time in espresso making and its importance as an indicator of the brewing process's effectiveness.

Brew time is defined as the duration from the start to the stop of the brewing process on an espresso machine.

A common recommendation for espresso brewing time is 25 to 30 seconds, which is a good starting point for beginners.

Espresso machines ideally maintain a consistent water pressure, which affects the resistance the water encounters as it passes through the coffee.

The amount of coffee and the grind size can significantly impact the resistance to water flow and thus the brew time.

Recording brew time can help gauge the impact of changes made to the grind size in a fixed recipe.

Brew time alone does not determine the quality of the espresso; other variables must also be considered.

Some espresso enthusiasts advocate for timing from when the liquid first appears, but this method is not universally favored.

Understanding and manipulating pre-infusion time can lead to advanced espresso making techniques.

Professional baristas focus on consistency in brewing, which is crucial for serving multiple espressos with uniform quality.

Brew time outside the recommended window does not necessarily indicate a bad shot; understanding the mechanics behind it is key.

The video references Chris Hender's paper on brewing espresso in 16 seconds, showcasing the possibilities of breaking traditional rules.

Skillshare is introduced as an online learning platform with a wide range of classes for creative individuals.

The video shares personal experiences with pressure profiling in espresso machines, revealing insights into extraction dynamics.

Experiments with pressure during brewing showed that extraction is more about coffee and water quantity and grind fineness rather than contact time.

Long pre-infusion can add some extraction but does not necessarily increase it unless accompanied by a finer grind.

For beginners, adhering to the 25 to 30-second brew time rule is beneficial for establishing a solid foundation in espresso brewing.

The video encourages viewers to share their thoughts on brew time and its role in espresso making, inviting a discussion on the topic.

Transcripts

[Music]

[Music]

welcome to another episode in the

understanding espresso series this is a

series where we go in

look at one variable at a time in the

espresso process

how you can tweak it change it

understand it to get better tasting

espresso at home

now this particular video wasn't

actually planned to be a part of the

series

because i don't really consider time to

be a variable that we change

i consider time to be an output a result

of the variables that we change

but there have been so many questions

about brew time that i figured it was a

good idea to invest a little bit of time

in talking about it and talking about

understanding it and what to worry about

when to start timing all of that kind of

stuff now to start with i will define

brew time which

for me and for the context of this video

is the time from pushing

start on the machine until pushing stop

it is the entire duration of your

brewing

process now in many cases the

recommendation for espresso is the

brewing time should be in the region

of 25 to 30 seconds and that is a great

rule

for people getting into espresso the way

espresso works is that you have

ideally a consistent water pressure

coming in right your pump in your

machine is going to push water forwards

in a consistent manner

that might be a straight flat nine bars

of pressure the whole time that might be

a kind of pressure profile of some sort

but ideally it's repeatable and the time

it takes to push a fixed amount of water

through the coffee

tells you how much resistance there was

to that pressure

it doesn't tell you much more than that

but it'll tell you how difficult

it was for the water to get through that

cake of coffee through that puck

in the portafilter and as we talked

about you can impact how difficult it is

to get through

through the amount of coffee that's

there obviously more coffee will add

more resistance less will add

less resistance and how fine the coffee

is ground

the finer the pieces the better they fit

together the smaller the gaps between

them

and again the harder it is for the water

to flow through the reason i think it's

important to record and pay attention to

brew time

is that it gives you an idea of how

effectively you have made a change

if you're working with a fixed recipe

and you change your grind a little bit

well that change to brew time will give

you an idea of the level of

impact that your variable change has had

on the brewing process just because your

espresso took 25 to 30 seconds to brew

doesn't make it good doesn't mean it

went well doesn't mean that you've got

all the other variables right

so i don't like to lead with bro time as

a very important thing

but generally speaking it's good to

start in that 25 to 30 second

window and it's not because water and

coffee need to be in contact for that

amount of time

it's just that the kind of grind size

that you would need

for the kind of dose that you would

typically use well that exposes the

right kind of

surface area of ground coffee meaning

enough of the coffee is soluble

that the resulting espresso tastes good

now there are people who advocate for

timing from when liquid appears until

you push stop

i'm not a huge fan of that but i

understand their idea behind it

they're saying if you start to mess with

your pre-infusion times whether you've

done a short print fusion or a long

pre-infusion

you're kind of flowing espresso time

tends to be

similar for good shots and i get that

and i accept that that is true

and may be useful to some people but for

me it's more about do you

understand the rule well enough to begin

to break it and have some interesting

and different results once you

understand that you can manipulate your

pre-infusion time

quite dramatically you are no longer a

beginner in the espresso game you're

someone a little bit more advanced a

little bit

further down that journey and you should

have played around with the 25 to 30

second rule and understood it

and had some good results from it but

then be making intentional changes

to break that rule to get to a

particular result i think where the 25

to 30 second

guidance window is most useful is for

beginners to intermediate espresso

makers proton is obviously still useful

to professional baristas as well

but they're thinking a lot about

consistency am i brewing

100 200 500 espressos today all within

the same kind of parameters am i hitting

my numbers am i doing a consistent job

because they're not going to taste

any of those shots that they serve they

don't have that kind of taste feedback

other than pulling a shot now and again

for themselves

but if you're just serving it well you

need as much data as possible to help

you understand has this gone

well or has this gone badly just because

a shot

brewed outside of that window doesn't

make it bad

i made a video a little while ago about

chris henden's paper

that covered brewing espresso in like 16

seconds and how and why that was good

i'll

leave a link up here if you want to go

and watch that but that's very much

about

understanding the rules understanding

the kind of mechanics behind what's

going on

and breaking the rules to get to a

different kind of a place

going back to it if you if you prefer to

time from liquid appearing and certainly

some of the smart scales on the market

will begin to time from

liquid hitting the scale and will time

that for you if that's useful to you

that's okay again it's just an

interesting

result it's just an interesting data

point from your manipulation of the

espresso recipe it's not a target

necessarily it's the taste is the target

the brew time again is just

data however for me i would rather talk

about

the time in which coffee and water are

mixing and are together

and if that means it's a 45 second shot

well if i can't communicate

that there's a very long pre-infusion at

very low pressure before ramping up and

then a decline in the back of it

then there's no point having my recipe

to begin with you're not understanding

what i'm trying to achieve

and so me just saying i had a great

espresso that took 45 seconds to brew

is irrelevant it's not useful

information in that regard

i do want to talk a little bit more

about the impact of pressure and flow on

brew times

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for sponsoring this video so way way way

back in the day a long time ago

10 years ago now i think i was sort of

hired by lamar zocco

to do some work when they had just

released the strata and it was my first

time really experimenting

with kind of structured pressure

profiling and i learned some interesting

stuff i had in the past had a pressure

profiling machine

that ran on a scuba tank of air under a

counter and it was terrifying and

incredible

and sort of home built but that's

another story for another day the strata

let you create draw out profiles and

pull shots

that way and i was kind of intrigued

that if you used

pressure to change your contact time

right

because we associate contact time very

strongly with extraction from stuff like

infusion brewing if you leave

coffee and water in contact for 10

seconds more in theory

you should have more extraction as a

result but in my testing where i would

pull the shot as normal and then in the

last half of the shot i would begin to

reduce the pressure to varying amounts

by keeping the recipe the same the same

grams of coffee and the same grams of

coffee out and the same grind setting

by reducing the pressure i had slower

and slower shots

the contact time got longer and longer

but the extraction did not go up

i didn't see any increase in extraction

from reducing the pressure

in this particular way which i thought

was really interesting and it said to me

that extraction is really down to

how much coffee have you got how much

water have you got and and how fine

is the coffee how much surface area is

exposed

once i kind of understood it and thought

about it that way it made espresso a

little bit easier

similarly a very long pre-infusion time

does add some extraction but you'll have

a faster flow

afterwards and so generally speaking a

long pre-infusion doesn't

up your extraction unless you're

grinding significantly finer certainly

preventing channeling even this

extraction has a role

in increasing your extraction from the

espresso but that's not what we're

talking about

today we're just talking about brew time

so to summarize

if you're at the beginning or just kind

of getting into your espresso journey

i think the 25 to 30 second brew time

rule is very very very helpful

to get your ideal weight in weight out

in that time frame

well generally speaking get you to good

if you're brewing with a machine

that brews in unconventional ways you

might be brewing with a lever machine

that has long pre-infusion potential

you might be brewing with something that

has pressure or flow profiling potential

yes you can break that rule yes you

probably should break that rule

but if your first machine is something

that's complex espresso will very

quickly seem

overwhelming and incredibly difficult

getting your head around what is good

getting a solid foundation of espresso

brewing i think is very helpful

and so that's why i think brew time in

this regard is a good target but i'd be

really interested to hear

your thoughts on this has this made a

little bit more sense in the world of

espresso have i just confused you

further is there an aspect of brew time

that i didn't talk about i would love to

hear from you

down in the comments below but for now

i'll say thank you so much for watching

and i hope you have a great day