• Espresso Grind and Extraction Guide

    Espresso is a concentrated coffee brewed by forcing hot water through finely-ground coffee. Achieving the perfect shot involves precision in both grind size and extraction time.

    Steps

    1. Grind Size

    Consistency: Use a burr grinder for a uniform grind. Aim for a fine consistency, similar to table salt or powdered sugar. This allows for optimal extraction and prevents clogging.

    Adjustment: Start with a grind size that feels fine but not too powdery. If the shot takes too long to extract (over 30 seconds), try a coarser grind. If it flows too quickly (under 25 seconds), grind finer.

    2. Dosage

    Coffee Amount: A standard double shot typically requires 18-20 grams of coffee.

    Tamping: Distribute the coffee evenly in the portafilter, then tamp firmly to create a level surface.

     

  • 3. Water Temperature

     deal Range: Aim for a brewing temperature of 90°C to 96°C. Water that’s too hot can scorch the coffee, while water that’s too cold can under-extract it.

     4. Extraction Time

     Timing: A well-extracted espresso shot should take about 25-33 seconds. This includes the time from when you start the pump to when the shot is complete.

    Signs of Good Extraction:

    Crema: A rich, golden crema on top indicates good extraction.

    Flow: The shot should flow smoothly and have a consistency similar to warm honey.

    5. Tuning Your Espresso

     Taste Testing: After pulling your shot, taste and evaluate. If it’s too bitter, consider adjusting the grind to be coarser. If it’s sour or weak, try a finer grind or increase the extraction time. 

     

     

  • Adjustments: Keep a log of your grind settings, dosage, and extraction times to help you replicate or refine your shots over time.

    6. Cleaning and Maintenance

     Regular Cleaning: Keep your equipment clean, including the portafilter, group head, and grinder. Residual coffee oils can affect flavour.

    7. Conclusion

     Perfecting your espresso grind and extraction takes practice and patience. By understanding the variables involved—grind size, dosage, water temperature, and extraction time—you can consistently brew rich, flavourful espresso shots that highlight the nuances of your coffee. Enjoy the journey of experimentation!

  • Pour Over

    Equipment Needed:
    - Pour over dripper (e.g., V60 or Chemex)
    - Filter
    - Kettle (preferably a gooseneck for precision)
    - Scale
    - Coffee grinder
    Steps:
    1. Measure Coffee: Use a ratio of 1:15 (coffee to water). For example, 20g of coffee for
    300g of water.
    2. Grind Coffee: Grind to a medium-fine consistency, similar to table salt.
    3. Prepare Filter: Place the filter in the dripper and rinse with hot water to eliminate paper
    taste and preheat the dripper.
    4. Add Coffee: Place ground coffee in the filter, levelling it out for even extraction.
    5. Bloom: Pour a small amount of hot water (about double the weight of coffee) over the
    grounds and let it sit for 30 seconds.
    6. Brew: Slowly pour the remaining water in a circular motion, avoiding the edges. Aim to
    finish pouring by 2.5-3 minutes.
    7. Enjoy: Let it drip, remove the dripper, and enjoy your freshly brewed coffee!

  • French Press.

    Equipment Needed:
    - French press
    - Scale
    - Coffee grinder
    - Kettle
    Steps:
    1. Measure Coffee: Use a ratio of 1:12 (coffee to water). For example, 30g of coffee for
    360g of water.
    2. Grind Coffee: Grind to a coarse consistency, similar to breadcrumbs.
    3. Heat Water: Bring water to just off boiling (about 200°F or 93°C).
    4. Add Coffee: Place ground coffee in the French press.
    5. Add Water: Pour hot water over the grounds, making sure all coffee is saturated. Stir
    gently.
    6. Steep: Place the lid on and let it steep for 4 minutes.
    7. Press and Pour: Slowly press down the plunger and pour into your cup. Enjoy!

  • Aeropress

    Equipment Needed:
    - Aeropress
    - Filters
    - Scale
    - Kettle
    - Stirring stick
    Steps:
    1. Measure Coffee: Use a ratio of 1:15 (coffee to water). For example, 15g of coffee for 225g of
    water.
    2. Grind Coffee: Grind to a medium-fine consistency.
    3. Heat Water: Bring water to about 200°F (93°C).
    4. Prepare Aeropress: Place a filter in the cap and rinse it with hot water.
    5. Add Coffee: Place coffee grounds in the Aeropress and pour hot water over them.
    6. Stir: Stir gently to ensure even saturation.
    7. Brew: Place the plunger on top and let it steep for 1-2 minutes.
    8. Press: Slowly press down the plunger to extract your coffee. Enjoy!