Hey coffee lovers! Are you ready to elevate your espresso game? Let's dive into the magic of dialling in your espresso by adjusting the grind size. Trust me, it makes all the difference in the flavour profile of your coffee. If you remember from our previous blog we talked about recipe. The recipe we generally start from is 20g of ground coffee in, 40g of espresso out, over 30 seconds. 1:2:30
The Sour Dilemma: Under Extracted Shots
Imagine this: you fire up your espresso machine, and the shot pulls too fast. You taste it and—ugh!—it’s weak and sour. What happened? Your espresso is under extracted! Not enough flavour compounds have been pulled from the coffee grounds, leaving you with a lacklustre cup. The fix? Make your grind finer. Smaller particles pack tighter, slowing the water flow and allowing more flavor to be extracted.
The Bitter Battle: Over Extracted Shots
Now, let’s say you adjust the grind size too much, and your shot takes forever to pull. You taste it, and it’s bitter and harsh. This means your espresso is over extracted. Too many flavor compounds have been pulled from the grounds, leading to an overpowering taste. To remedy this, make your grind coarser. Bigger particles allow water to flow through more quickly, preventing over-extraction.
Step-by-Step Guide to Espresso Perfection
Alright, let’s turn this knowledge into action. Here’s how you can achieve that perfect shot of espresso:
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Prep Your Gear: Make sure you have your coffee machine ready and a scale on hand for accuracy. Check your machine's recommended dose size—most double shot baskets use 18-22g. For this guide, let’s go with 20g.
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Grind and Tamp: Grind your beans weighing out 20g and tamp them down firmly. Gently place the portafilter into the machine and secure it tightly.
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Time Your Shot: Start your stopwatch as you hit the go button. Aim for 30 seconds.
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Weigh Your Shot: Place your glass on the scale and see how much espresso you produced. Aiming for 40g.
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Evaluate and Adjust:
If your shot pulls in 10 seconds and tastes sour, it's under extracted. Make your grind finer.
If it takes 45 seconds and tastes bitter, it's over extracted. Make your grind coarser.
Remember, make small adjustments and purge your grinder each time to ensure consistency.
Finding Your Sweet Spot
After a few tweaks and taste tests, you’ll find that sweet spot where you're getting 20g in, 40g out, in 30 seconds, tasting a well-balanced shot of espresso. Practice makes perfect, so don’t be afraid to experiment. Once you hit that perfect balance, you can make minor adjustments to refine your brew even more.
Get ready to impress yourself (and your friends) with your newfound barista skills. Happy brewing! ☕️