The correct dose for a single espresso is 7-9 grams of ground coffee or 14-18 grams of ground coffee for a double shot of espresso. The dose is the amount of ground coffee used to make your espresso shot. You should adjust your grinder to a more coarse setting." Dose "If the espresso extraction time is >30 seconds your grind is too fine. You should adjust your grinder to a finer setting." "If the espresso extraction time is seconds your grind is too coarse. ideally you are looking for an extraction time between 25 and 30 seconds. You can refine the grind by timing your espresso extraction. A good idea is to feel the coffee with your fingertips to adjust the grind before you start running shots from your machine. The ground coffee texture you are looking for is somewhere between flour and sand. The shot will have a weak crema, lacking body, and taste weak and watery" "Grind your coffee too coarse and the shot will extract fast resulting in an under-extracted shot. "Grind your coffee too fine and result will be a slow extraction resulting in an over-extracted shot. You want to finely grind the coffee to allow sufficient pressure to extract the coffee oil into your espresso shot. Always use a burr grinder (flat or conical) to grind your coffee, blade grinders are useless. You want to grind coffee fresh for each cup to minimise oxidation and make sure as much great coffee flavour makes its way into your espresso shot. Ground coffee texture is one of the most important factors in producing a great shot of espresso. Also, remember to pre-heat the cup or glasses your wil drinking out of by filling them with hot water.
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