Understanding the Role of Time in a Brew Recipe - Chasing Perfect Coffee Extractions

Summary

In this informative coffee tutorial, Luke from Artisti Coffee demystifies the timing of coffee extractions and its role in brewing recipes. He explains the importance of measuring time from the moment water is activated, emphasizing the 30-32 second extraction window for a 22.5g coffee dose. Luke also discusses the impact of coffee grind, bloom, and pre-infusion on extraction time, providing practical tips for achieving the perfect cup. The video offers insights into coffee expansion, extraction ratios, and the significance of timing for optimal flavor.

Takeaways

• 🕒 The three key components of a coffee brew recipe are dose (amount of coffee grounds), yield (amount of liquid extracted), and extraction time.
• ⏱️ Extraction time is measured from the moment water is activated to when liquid starts entering the cup, with a focus on the 30-32 second window for a 22.5g coffee dose.
• 📲 Utilizing built-in timers on coffee machines or using a smartphone can help measure extraction time accurately.
• 🔢 A digital scale that starts timing when liquid is detected can also be used to measure extraction time.
• 💧 Pre-infusion is the time water is in contact with coffee before it starts being extracted into the cup, which is important for understanding the brewing process.
• 🌱 Coffee expansion is a key factor in extraction, with fresher coffee expanding more than older coffee, affecting extraction time.
• 📏 The grind size and coffee bed expansion are crucial for determining extraction time and should be adjusted based on the coffee's age and freshness.
• 🔍 Observing the 'wobble' during extraction can indicate when to stop the process for optimal flavor.
• 📈 A finer grind requires more time for extraction, while a coarser grind can extract too quickly if not managed properly.
• 📊 The relationship between dose, yield, and time is essential for achieving a balanced coffee extraction, with adjustments made based on the coffee's characteristics.
• 📅 The age of the coffee can impact its expansion and extraction time, with fresher coffee generally providing better extraction within the recommended time frame.

Q & A

What are the three main parts of a coffee brew recipe?

The three main parts of a coffee brew recipe are the dose (the amount of coffee used), the yield (the amount of liquid coffee produced), and the time (the duration of the extraction process).

Why is it important to measure the time from pressing the button to when water starts to extract the coffee?

Measuring this time is crucial because it helps in understanding the pre-infusion phase, where water touches the coffee before actual extraction. This phase impacts the coffee's flavor and consistency.

What is pre-infusion and why is it important?

Pre-infusion is the amount of time water is in contact with the coffee before it starts entering the cup. It allows the coffee to expand and fill any gaps, ensuring even extraction and improving the final flavor.

How does the grind size affect the extraction time?

A finer grind size increases the extraction time because it creates more resistance for the water, while a coarser grind decreases the extraction time by allowing water to flow through more quickly.

What visual cues indicate a good coffee extraction?

Good extraction is indicated by a rich, dark flow of coffee at the start, followed by a slight wobble in the stream, which shows the coffee bed is expanding and releasing pressure. The extraction should end with minimal pale spots and bubbles.

What happens if the coffee is ground too fine or too coarse?

If the coffee is ground too fine, it can cause over-extraction, resulting in a bitter taste. If it's too coarse, it can cause under-extraction, leading to a weak, sour taste.

Why might the extraction time vary even with the same dose and yield?

Extraction time can vary due to the grind size and the freshness of the coffee. Finer grinds and fresher coffee typically require longer extraction times, while coarser grinds and older coffee extract faster.

How does the freshness of coffee beans affect the extraction process?

Fresher coffee beans expand more during extraction, which can slow down the process. Older beans don't expand as much, leading to a faster extraction.

What role does the coffee bed expansion play in the extraction process?

The expansion of the coffee bed helps to ensure even extraction by filling any gaps or channels in the coffee puck, which allows for a more consistent flow of water through the coffee.

What is the significance of the 'wobble' observed during the extraction process?

The wobble indicates that the coffee bed is expanding and releasing pressure. This is a good sign that the extraction is progressing well and nearing completion.

Outlines

00:00

⏱️ Coffee Extraction Timing and Brew Recipe

In this paragraph, Luke from the Artistic YouTube channel introduces the topic of coffee extraction timing and its importance in the brew recipe. He emphasizes the three key components of a coffee recipe: dose (amount of coffee), dry ground, and yield (amount of liquid in the cup). The focus is on the extraction time, which Luke defines as the period from activating the water to the moment the coffee starts to flow into the cup. He suggests using a timer or a scale with a timer function to measure this crucial time frame. Luke also touches on the concept of pre-infusion, where water touches the coffee before extraction begins, and how it can affect the brewing process. The paragraph concludes with a discussion on coffee expansion, grind size, and the impact of coffee freshness on extraction time.

05:01

📏 Understanding Coffee Extraction Ratios and Wobble Indicator

This paragraph delves deeper into the coffee extraction process, highlighting the significance of the 2:1 ratio for a double espresso. Luke demonstrates how to use a machine with an inbuilt scale and timer to achieve the desired extraction time and weight. He points out the 'wobble' as an indicator of when the coffee bed is expanding and releasing pressure, suggesting to stop extraction shortly after this point for optimal flavor. The paragraph also discusses the visual cues of a good extraction, such as the presence of 'sweetness' and 'body' in the coffee, and how to identify over-extraction through the appearance of pale dots and bubbles. Luke emphasizes the precision required in achieving the perfect coffee recipe, noting the impact of even a small variance in weight on the final result.

10:02

🔍 Impact of Grind Size on Coffee Extraction Time

In the final paragraph, Luke explores how grind size affects the extraction time and the final taste of the coffee. He shows the difference in extraction when the grind is made finer or coarser, demonstrating that a finer grind requires more time to extract properly, while a coarser grind can lead to faster extraction but potentially different flavor profiles. Luke also explains the importance of pre-infusion in allowing the coffee to expand and fill gaps, which can help prevent channeling and improve extraction. The paragraph concludes with advice on measuring pre-infusion time and considering the age of the coffee, as older coffee may not expand as much, affecting the extraction process.

Keywords

💡Coffee Extraction

Coffee extraction refers to the process of drawing soluble flavors from coffee grounds using water. It is a critical aspect of coffee brewing that determines the taste and strength of the final beverage. In the video, the importance of timing during extraction is emphasized, with the goal of achieving a balanced flavor profile. The script discusses how different extraction times can lead to over-extraction or under-extraction, affecting the coffee's taste.

💡Brew Recipe

A brew recipe in coffee is a set of instructions that guide the preparation of a coffee beverage, including the amount of coffee and water used, and the brewing time. The video script focuses on the time component of the brew recipe, explaining how it interacts with coffee dose and yield to produce the desired coffee flavor. The script provides an example of a standard 2:1 ratio, which means using 22.5 grams of coffee to produce 45 grams of liquid.

💡Dose

In coffee brewing, the dose refers to the weight of coffee grounds used for a single brew. The script mentions that the dose is a fundamental part of the brew recipe and impacts the extraction process. The video uses the example of a 22.5-gram dose, which is part of the standard recipe discussed.

💡Yield

Yield in coffee brewing is the amount of liquid produced from a given dose of coffee. It is a measure of the extraction efficiency and is closely related to the coffee's strength and flavor intensity. The script explains that the yield is what is obtained from the liquid into the cup and is part of the critical coffee brew recipe components.

💡Pre-Infusion

Pre-infusion is the initial wetting of the coffee grounds before the main extraction process begins. It helps to evenly saturate the coffee and can influence the extraction rate. The video script discusses the timing of pre-infusion and its role in the brewing process, mentioning that it involves water touching the coffee before it starts to flow into the cup.

💡Grind

The grind of coffee refers to the size of the coffee particles, which affects the extraction rate. A finer grind increases the surface area for water to extract flavors, while a coarser grind slows down the process. The script uses the grind as an example to illustrate how changes in grind size can alter the extraction time and the resulting coffee flavor.

💡Expansion

In the context of coffee brewing, expansion refers to the swelling of coffee grounds when they first come into contact with water, similar to a sponge absorbing liquid. The script explains that this expansion can affect the extraction process, with fresher coffee expanding more than older coffee, thus influencing the overall extraction time.

💡Bloom

Bloom is a term used in alternative coffee brewing methods to describe the initial wetting of coffee grounds to allow for the release of carbon dioxide and the expansion of the coffee. The script mentions bloom in the context of allowing the coffee to expand in the basket, which can slow down the extraction and is an important part of the brewing process.

💡Tamping

Tamping is the process of compacting coffee grounds in an espresso machine to ensure an even extraction. While not the main focus of the video, the script briefly mentions the importance of consistent tamping pressure for a successful brew, indicating that it is part of the overall coffee preparation technique.

💡Over-Extraction

Over-extraction occurs when coffee is brewed for too long or with a grind that is too fine, leading to a bitter or overly strong taste. The script describes how to identify over-extraction through visual cues such as large bubbles and paleness in the coffee liquid, and how it can be avoided by paying attention to extraction time and grind size.

💡Under-Extraction

Under-extraction is the opposite of over-extraction, where coffee is brewed too quickly or with a grind that is too coarse, resulting in a weak or sour taste. The script does not explicitly mention under-extraction, but it can be inferred as the negative outcome of having a brewing time that is too short or a grind that is too coarse.

Highlights

Introduction to the importance of timing in coffee extraction and its relation to the brew recipe.

Explanation of the three parts of a coffee recipe: dose, yield, and extraction time.

The crucial point of measuring time from when water is activated in the coffee machine.

Use of built-in timers or phones to measure coffee extraction time.

The concept of pre-infusion and its role in the coffee brewing process.

How coffee grind and expansion affect extraction time and the importance of measuring it.

The impact of coffee freshness on its expansion and extraction.

Demonstration of preparing a coffee puck and the importance of consistency.

Observing the coffee extraction process and identifying the 'wobble' as a sign of coffee bed expansion.

The significance of the 'wobble' in determining the optimal end point of extraction.

Visual analysis of coffee extraction results and the identification of over-extraction signs.

The effect of grind size on extraction time and the resulting coffee flavor.

Experiment with different grind sizes to see how they affect extraction and flavor.

The role of pre-infusion in achieving a longer extraction time and better coffee expansion.

How to adjust extraction time based on coffee age and grind to achieve optimal results.

Conclusion on the importance of measuring pre-infusion time and its integration into the brew recipe.

Transcripts

how do we time our coffee extractions

and how do we fit into our brew recipe

hang about and i'll tell you all you

need to know g'day everyone i'm luke and

welcome back to the artistic youtube

channel where we guide you through all

things coffee

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and if you've got a question about this

please leave a comment below we do love

answering them

so today we're talking about time and

how we measure that when we extract

coffee

and the relationship with a brew recipe

so we've talked about brew recipes a

lot over our channel and there's other

videos you can go and have a look at

so we're really going to focus down on

the time factor because we do get a lot

of questions from you and we want to get

some clarity around that for you

so the three parts to a recipe for

coffee

are our dose which is how much coffee

we're putting into our handle

dry ground our yield which is what we

get out of the actual

liquid into the cup and then the

relationship of how

much time is used to extract that coffee

so we're just focusing on that time at

the moment so

what do we do here at artisti as soon as

we

press a button on a machine that

activates water

into the coffee so for us we see that as

the crucial point that we need to

measure

and from there we go all the way through

for us

about 30 to 32 seconds when we're dosing

22 and a half grams

of coffee and that will give us our two

to one ratio

giving us our 45 grams of liquid in the

cup

so depending on the machine you've got

you may have a timer inbuilt with the

machine which is really handy

and as soon as you press a button that

will activate you can also use your

phone

and make sure when you hit a button just

push that start timer there and you can

start to measure as well

and when you hit your end weight you

could be hitting stop with your hand

manually

or if you've got say a kr digital style

scale that will actually start when you

get liquid into the cup so that's a

little bit different

because it's waiting to receive the

weight of liquid before it actually

starts the timer

so from that point back to when we press

a button

is what we see as a crucial part of

the coffee brewing process now

there's a lot of debate about this but

it is what we would like to call

pre-infusion

and that is the amount of time that

basically water is touching the coffee

before it actually starts to enter into

your cup

so that amount of time for us is when we

have

water touching the coffee and we want to

measure that and understand what's

actually happening in that time

frame now because we have a standard

recipe we've got the standard dose

and we're looking for the standard yield

we know that the only change that we're

going to have

inside this coffee handle is dependent

on the grind

and also the expansion of the actual

coffee

so i'm going to break that up into two

things grind we're going to come back to

a second

but i really want to focus into

expansion of coffee

so as soon as you add water to coffee

it's like a sponge it's going to soak it

up and

actually expand a little bit and the

recipes we always talk about

allow you room for that coffee to expand

so if you're looking at an alternative

brew method

we they talk about bloom and we're

basically

allowing for that bloom that is

happening inside the coffee basket

we're allowing there enough gap for the

coffee to rise when a bit of water gets

in there

and then that can actually start to slow

down the extraction

so the fresher your coffee is the more

it's going to expand

the older the coffee is it won't expand

as much

so that can really have an effect on

your overall

time of extraction so how do we work

this out

well i'm going to show you a couple

little things and we'll run through it

okay so let's get our coffee puck ready

okay so we're 22.5 grams that's actually

just a smidge over

great we'll take that

again consistency in everything that you

do

you're just disproducing your tamping

pressure we're not talking about that in

this video it's after we've got that all

nailed

now you can see that there is a rim on

this basket

and we've allowed a lot of room for

there to have some expansion

so we're going to lock this in

we're going to hit what we're going to

go for a 2 1 which is a double espresso

now this is a unit that has scales in it

so it's going to weigh it for us which

is great

and if we look at the timer we've hit

just on before eight seconds before that

liquid

actually went into the cup so

we can see it's extracting nicely it's

quite dark at the start

we can see that there's a nice in my

mouth style you might call it

now i'm going to point out one little

part here for you we're at a one-to-one

ratio now

as we keep going you'll start to see it

there you go that little wobble

i like everyone to look for that wobble

because that's when the coffee bed is

actually starting to expand

and release any pressure that's actually

been happening

and that can speed up your extraction a

lot so

if you have to manually look of when you

want to stop an extraction

and stop your time i would look for that

wobble

and then just wait maybe two seconds and

that's going to give you an amazing

extraction

so let's have a little bit look closer

at the actual coffee

now you can see over here this is what

we like to call our sweetness which is

all that really nice dark coffee

we like to call this part here our body

and when we get to the end of the

extraction you can see the pale dots

starting to happen

and also little bubbles that means the

liquid is a lot thinner and it's

actually starting to

to splash when it hits the surface so

this is just slightly over extracted

over here but it's pretty good if you

have a look at our recipe up here

our recipe is 22 and a half grams for a

two to one we're looking at 45 grams

so this is again an inbuilt scaled

machine and it managed to stop it at

45.6 seconds

sorry

and this actually stopped us at 45.6

grams

at 32 seconds so this is pretty much

bang on an exact recipe that we want for

our coffee

now imagine if we didn't have the 0.6 of

a gram we probably wouldn't have that

paleness

and the bubbles and it would be a

spot-on beautiful recipe

so what happens when our time is

shorter than this so before i make the

next coffee

i want to show you that we do have

pre-infusion put on this machine

so you'll see what this is going to do

when we press a button it will actually

activate some water for two seconds

turn off for two seconds and then start

again

so we do that because we believe

that if we expand the coffee a bit first

it'll help fill any little

gaps and channels that might be in there

and then when we put our full amount of

water onto the coffee bed we'll get the

extraction that we like

so again people love puree infusion

other people don't i'll keep that for

another video

but i've made the grinder a lot finer

and let's have a look and let's see what

happens with the next extraction

[Music]

now i've gone finer so we need a bit

more time

to be able to get the coffee we need

whoops a bit too far

so back to 22.5 again the same technique

all the way through

so last time it was just before eight

seconds when the liquid actually started

to pour

so i'm expecting it to be a little bit

longer there we go it's just before nine

now you can actually see it's a much

richer darker kind of extraction that's

happening

really quite delicious actually

now you can see a bit of a wobble

happening but that's not what i'm

talking about

we want to start to identify when we're

stopping

this is the wobble here you can see it's

really starting to wobble

and get a bit of a corkscrew actually in

that liquid

now because this machine is aiming for

45 grams

because it runs off the recipe using the

scale it's just kept going to give us

the 45 grams

but if you have a look up here you can

see that it took 39

seconds and we actually got a little bit

less coffee we've got

0.4 of a gram less when we have a look

at the actual coffee itself

can see that there is like these really

big bubbles and a lot more paleness in

there

so we actually started to over extract

the coffee a lot earlier

and that's because we went finer on the

grind so if we go the other way we go

coarser on the ground i'll show you what

happens there

let's do that right now one second

i just had a look when i went to take

this out and going finer

and lower dose you can see that whole

shot is lifted right up

it really will move a lot so that allows

that water to get

underneath and outside the actual coffee

park that means that

the coffee park's floated up so be aware

if you do go fine i

generally you can't go longer because

that will eventually happen

at some stage so i've gone a lot coarser

on the grind

and i'll show you what happens

okay so when we go coarser essentially

we end up with more

coffee for the same amount of time in a

grinder got our 22 and a half grams

there

again the same distributing of the

coffee puck

okay so we've got the same time but if

you look at that actual extraction it

came out a lot faster there was no

dripping basically the pre-infusion did

what it needed to do by expanding the

coffee

but the finer grind wasn't there to slow

it down and you can see it's pouring

very fast

in the whole flow it's actually quite

thick and fat

we've got our 45.6 grams of

end liquid weight which is great but it

only took us

24 seconds so we're actually six seconds

slower

in brewing our coffee so that's what i

like to point out pre-infusion actually

helps us get a longer time and expand

the coffee

but it still depends on the grind and

the size that you're using which will

give you the end result

so have a look here

we don't have as much we've got a few

little bubbles on there essentially so

we still need to over extract this

coffee

but it's going to taste very different

to our

baseline coffee essentially we brewed it

for six seconds less

so let's take a look at the coarse grind

you can see here it has really expanded

and it does look a little bit grainy

there as well

and it's it's definitely a little bit

firmer but it's not

floating like the fine grind okay so

that's um pretty typical of of course a

grind of coffee it's still

expanding but it's not going to float

so how does this all all come back

together

well we want to measure our pre-infusion

time

because as you could see whether it was

fine it was spot

on or too coarse it was pretty much

dropping around the eight seconds

from when we pressed a button but from

that point onwards

the time was changing because of the

grind

so that's where we look at and think

okay there's a bloom happening

getting rid of the channeling and we're

working with the perfect aged coffee

again for us it's about 10 days but

if you start to measure the time when

you press a button

to when the liquid comes out and it

starts to

go really short it would typically mean

that is an

older coffee and it's not expanding if

you find that

that time let's say we're measuring

eight seconds if you're using a coffee

and it's starting to hit

10 or 12 seconds it might not not

necessarily be your grind it could

actually be that the coffee is one or

two days old so check that batch date

and see if you can age that coffee a

little bit and do the

test in a couple more days so hopefully

that helps you guys understand

why we actually measure our pre-infusion

and how time fits into the brew recipe

of

dose and yield i'd love to hear how you

guys are going with all this

leave the comments below thanks very

much for watching have an awesome day

[Music]

you