Espresso Fundamentals | Grind & Extraction

Summary

In 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

00:00

☕ 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.

Keywords

💡Espresso

Espresso is a type of coffee beverage made by forcing hot water through finely ground coffee beans. In the video, the focus is on achieving the perfect espresso, which involves understanding brew ratios, grind size, and extraction time. The video aims to educate viewers on how to dial in their espresso to achieve a balanced and flavorful cup.

💡Brew Ratio

Brew ratio refers to the proportion of coffee grounds to water used in brewing. The video script mentions a specific ratio of 1 to 2 for a double espresso, meaning 20 grams of coffee grounds yield 40 grams of liquid. This ratio is crucial for achieving the desired flavor profile in the final espresso.

💡Grind

Grind size is the coarseness or fineness of coffee grounds, which significantly impacts the extraction process. The script uses the analogy of rocks and sand to illustrate how different grind sizes affect water flow through the coffee. A coarse grind allows water to pass through quickly, while a fine grind slows it down, affecting the extraction time and flavor.

💡Extraction

Extraction in coffee brewing is the process of drawing soluble flavors from coffee grounds using hot water. The video emphasizes the importance of achieving the right extraction time for a double espresso, which is 27 to 30 seconds. This timing ensures that the coffee is neither over-extracted, resulting in bitterness, nor under-extracted, leading to sourness.

💡Yield

Yield in the context of coffee brewing refers to the amount of liquid extracted from the coffee grounds. The video discusses a desired yield of 40 grams for a double espresso. Achieving this yield within the specified time frame is key to ensuring the espresso's quality and taste.

💡Ristretto

Ristretto is a term used to describe a short shot of espresso, made with the same amount of coffee but less water than a standard espresso. The script mentions a ristretto's extraction time of 18 to 20 seconds for a 20-gram yield, indicating a more concentrated flavor profile.

💡Under-extracted

Under-extracted coffee is characterized by a lack of full flavor development due to insufficient extraction time. The video describes under-extracted coffee as tasting sour and having a short finish, which is undesirable in a well-crafted espresso.

💡Over-extracted

Over-extracted coffee results from too much contact time between the water and coffee grounds, leading to a bitter and burnt taste. The video warns against over-extraction, as it can create an unpleasant, lingering aftertaste that detracts from the espresso experience.

💡Balanced

A balanced espresso is one that has a harmonious blend of flavors, with neither dominant sour nor bitter notes. The video stresses the importance of achieving a balanced extraction to ensure the espresso is flavorful, with a pleasant aftertaste and a clean finish.

💡Acidity

Acidity in coffee refers to the bright, tangy flavors that contribute to the overall taste profile. The script mentions that an ideally extracted espresso should have 'bright acidity,' suggesting a lively and refreshing quality to the coffee that enhances its flavor.

💡Palate

The palate in the context of tasting coffee refers to the sensory experience of flavors and aftertastes on the tongue. The video describes how over-extracted coffee can create a 'drying sensation' on the palate, indicating the importance of extraction control for a pleasant coffee-drinking experience.

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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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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