Basic knowledge of espresso coffee espresso production standard discussion
Question
By Alketa, Jan. 16, 2012 4:07 PM
Hello Mr. Michele. I have a question regarding the extraction time for the espresso coffee.
I have read that the exact time is 25-30 sec, but recently i heard that is 15 sec. Could you please explain me the exact time needed to prepare an espresso.
Best regard and congratulation for this site!
Answer
By Michele Pauletic, Jan. 17, 2012 12:19 AM
(Michele Pauletic is an illycaffe Master Barista and a certified Speciality Coffee Association of Europe trainer. He travels throughout Europe and Asia, working with baris)
Ciao Alketa,As you know, one of the basic rules for the preparation of an excellent cup of espresso is the extraction/percolation time. The correct amount of time is 25-30 second. So that the extraction time is truly effective, it must be balanced with the espresso coffee volume in the cup-- about 25/30ml. The diversified energy input in espresso pressure-brewing efficiently brings into the cup both soluble and insoluble substances. It has been experienced that the best mix is reached within 30 seconds; if the extraction is shorter than 15 seconds, a weak and exceedingly acidic, unbalanced, and under-extracted cup is obtained. Conversely, if extraction lasts longer than 30 seconds, over-extraction of substances with poor flavor will produce an ordinary, harsh-tasting cup. Please have a look at your clock next time your espresso will be extracted.
Unlocked safe: For me, a perfect shot is not depending on the time of extraction. You can judge by the colour. However I think you've mentioned above are two different but similar coffee types. Espresso as you said is about "25-30" the one is about "15", we call it RISTROTTO. Hope it helps. (21:52 on March 24)
Coffee siheyuan: I think "25-30" zone isn't the standard of making a perfect cup. But with the exact weigh and consistency tamping pressure in each time, time should only be one of your measurement tool of making a consistency cup of coffee. (19:42 on March 24)
Coffee buffs: IMO, the best time extraction time is 18-23 seconds! I don't think there are really a standard extraction time for coffee.. But normally the "Norm" is 25-30secs.and why are you posting in English.. I don't think many people will reply to English post. Proof me wrong.. LOL (18:36 on March 24th)
- Prev
Espresso on Scales-CoffeeGeek
Photo:showing the final shot. My starting dose was 19.2g so finishing at 27.4g gives me 1.42 ratio on coffee weight to brew weight. My target is usually in the 1.25-1.5 range (depending on taste). Really had to get creative with the light
- Next
DIY has a delicious cup of mocha coffee during the weight loss season.
Although February is the traditional season for weight loss, there are times when you get tired of boiled vegetables and fresh fruit every day, and when weight loss is beginning to be effective, you might as well have a petty bourgeoisie afternoon tea to temporarily drown the idea of losing weight in fragrant coffee. Today, Beauty Kitchen brings you a good-looking and delicious mocha coffee. The practice is very simple. Take advantage of the weekend to DIY. Raw material
Related
- Beginners will see the "Coffee pull flower" guide!
- What is the difference between ice blog purified milk and ordinary milk coffee?
- Why is the Philippines the largest producer of crops in Liberia?
- For coffee extraction, should the fine powder be retained?
- How does extracted espresso fill pressed powder? How much strength does it take to press the powder?
- How to make jasmine cold extract coffee? Is the jasmine + latte good?
- Will this little toy really make the coffee taste better? How does Lily Drip affect coffee extraction?
- Will the action of slapping the filter cup also affect coffee extraction?
- What's the difference between powder-to-water ratio and powder-to-liquid ratio?
- What is the Ethiopian local species? What does it have to do with Heirloom native species?