coffee forum, ?????, ?????, fresh coffee beans and tea house

[darkspace]

??????d post ??????, ?????????????.

??c hing, ?????forum, ?????~16-18g ?(double-shot filter), ???30s, ?????????ristretto?

?, ???, ??????1 shot espresso or double shot espresso? ?????, ??reference?

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????espresso???????????espresso?1 single shot??7-8??????????1???30ml?????????Double espresso???14-16??????????2???60ml?????????????????????????????

?????ristretto???corto????????????????ristretto????????????????14-21????????25-45ml??????????ristretto??????????????single/double???????????ristretto???????????????????????
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[nyl]

please have a look here , http://www.hkcoffee.com/phpbb2/viewtopic.php?t=5278&highlight=

that was a question i posted about a yr ago, after few months of brewing and studying i figured it's best to define a beverage by its brew ratio. (then ofcause you can use the TDS devices to better define it, but for average brewers like me, the brew ratio is telling me enough)

you said , "16-18g ?(double-shot filter), ???30s" , did you mean 30ml ? cause 30seconds of extraction doesnt imply any info on the yield.

lets assume you meant 30ml and the extraction was done right, the beverage weights about 25g (very rough guess). the brew ratio will be 17/25 = 68%, by the definition below (although not agreed by some or vary slightly across different schools) you are in the ristretto range.



to brew an espresso, you might wanna control the brew ratio from 40-60% by manipulating the dose and yield. you do the math.

[darkspace]

Yep, after I read a lot of different post talking about this topic, I very much agree your point to use Brew Ratio as a gross way to define the outcome product.

So, based on this, Can we develop this kind of concept? For a normal situation, I use 16-18g grounds, and produce ~30ml (~25g juice) and it is finish up in ~30s. Based on this situation, as I shouldn't purposely to extend the brew time to get more juice in order to turn ristretto to espresso range. Then, should I alter the grinding level, like turn it a bit coarse, so that it can brew the coffee faster (to get ~50ml/34g juice) = 50% ratio to get regular espresso?

[nyl]

you know what, that's exactly what i am thinking too.
according to shing n other serious drinkers here, there is one 'right fineness' that yields a 'molten chocolate' like crema at the start of an extraction.

that makes me wonder how we can brew different beverages w/ one single fineness. i hope the experts can give us some ideas here.