Espresso is a coffee brewing process that is produced by the process of brewing coffee under high pressure and temperature. Espresso is made by grinding coffee until it is finely ground, then tamping it, or “tamping,” and then brewing the coffee under high pressure and at high temperatures, resulting in a strong coffee extract, Espresso known as balance between sweet, acidity and bitterness, espresso using 1:2 brew ratio within 25 until 30 seconds and also about the ristretto is brewed the coffee on the shortest way, with 1:1 brew ratio within 20 to 23 seconds for more concentrate aromatics coffee extract.
Extraction time is the total amount of contact time between the ground coffee and the water.
Grinding fine enough to ensure an extraction time of 25 -32 seconds will ensure optimal flavour and balance. Using a timer or stopwatch will help you to monitor this.
A good starting point is to aim for a ratio of 1:2 coffee to water. E.G. For an 18 gram dose, try to achieve a 36 gram yield. Yield can be adjusted slightly according to personal preference. We pour longer shots at Seven Seeds cafes, using 19 grams of coffee to achieve a 43 gram yield.
On any espresso machine, the size of the basket will determine how much coffee to use. It’s helpful to identify how much coffee the basket holds to ensure repeatability and consistency. Some baskets may have the prescribed dose printed on the side, otherwise, you can use a scale to weigh and measure an amount of coffee that fits comfortably without being too full or empty.
Tamping the coffee should give you a level bed a few millimeters from the top edge of the basket. This allows for water to flow freely resulting in efficient extraction.
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