Koffiepraat.nl forum over koffie, espresso, filterkoffie, horeca en technieken

fransg schreef: do 21 jan 2021, 17:20 OK! De enveloppe met Ethiopische boontjes moet nog even gesealed (apparaat staat warm te worden) en dan gaatie nog voor de lichting op de post.

fransg schreef: do 21 jan 2021, 17:20 dan gaatie nog voor de lichting op de post.

WouterMu schreef: wo 27 jan 2021, 20:36 Inmiddels binnen gekregen en vandaag ook in de maler gegaan. Heel erg bedankt Frans wat een super leuke geste!

WouterMu schreef: do 28 jan 2021, 09:34 Dankjewel Frans, heb nu de pre-infusiedruk naar 3.3 bar gezet. Ging ook iets fijner, maar dacht toch nog wat te veel zuur te proeven (in mijn gedachte te weinig extractie), dus weer iets grover.

Too bitter?

It’s likely you over-extracted your coffee. This means you dissolved too much flavour from the coffee.

You’ll need to lower your shot time. Grind coarser and extract again keeping your dose and yield the same until the bitterness fades away. This is your new target extraction time.

Too sour?

If your espresso is sour and sharp, it’s likely the espresso is under-extracted. This means you left a lot of flavour behind in the grinds.

This is fixed by increasing extraction time. Grind finer and extract again keeping your dose and yield fixed until the espresso is balanced. This is your new target extraction time.

‘Dialling in’ espresso (make it taste nice)
There are different ways to do this; as long as it tastes good none are wrong, here is how I do it. Each coffee will have its own characteristics but in general I aim to create a balanced coffee with low bitterness, medium to high sweetness made interesting by a pleasant acidity. Bitterness and acidity are the easy to find, creating the sweetness is where a barista needs their skill.I start by finding the tastiest coffee to water ratio then fine tune the coffee by altering the extraction time then if needed the temperature.

Dose
The amount I dose is dictated by the size of my baskets, I start by dosing the amount the basket is designed for and will vary only +/- 1g. If I can choose my basket size I make the decision based on how much liquid I want from the coffee grounds, the more espresso I want the larger the basket size I will use.

Beverage Weight
My starting point for beverage weight is:
• Darker roasts: 66% EBF, 1g coffee to 1.5g beverage weight, aiming for about 22-25 secs
• Medium/ light: 50% EBF, 1g of coffee to 2g beverage weight, I aim for around 27-30 secs.
• Light roasts (often called filter roasts): 38% EBF, 1g coffee to 2.6g beverage weight in 19-22 secs

Changing beverage weight
Keeping the Dose consistent and changing the beverage weight will alter the strength and extraction of the espresso Increasing the beverage weight will reduce strength and increase the extraction, as we increase extraction we alter the taste balance from sour acidity to sweetness then bitterness
• If the espresso tastes too bitter I reduce the beverage weight.
• If the espresso has too much acidity I will increase the beverage weight to search for more sweetness.
• Increasing beverage weight can also expose age and defects, by reducing the beverage weight these flavours can be disguised by increased strength.

Changing extraction time
There is a bigger tolerance for time of extraction than there is for the Dose/beverage weight recipe. I use time to ‘fine tune’ a dose/ beverage weight recipe.
• I increase time to reduce acidity, increase body and increase bitterness.
• I reduce time to clean up the shot and reduce bitterness and roasty flavours

Extraction temperature
The temperature of the water from the grouphead and the speed of flow through the coffee influence extraction temperature.
• A fast flow brews hotter in the filter basket • A slow flow brews cooler in the filter basket
Temperature from the grouphead is the last variable I change, I generally have my machine at 92.5c and leave it there.
• Reduce temperature if it tastes bitter
• Increase temperature to reduce sour acidity
• Very unripe or underdeveloped coffee can benefit from a drop in temperature below 90c
• If you cannot get a coffee to taste good try it at 80c, sometimes it creates a simple uncomplicated espresso.

Definitions:
Dialling in – this English term has become a common way of explaining the process of calibrating the grinder with the espresso machine to create as tasty an espresso as you can.
EBF – Espresso Brew Formula

Messages to go away with:
Handle the cup in a professional and hygienic way
The relationship between the amount of coffee and the amount of water used has the largest influence when ‘dialling in’