You would repeat this process as part of the “dialing in” of the espresso to ensure that it hits on the intended recipe or taste notes. The espresso shot preparation and extraction stages include knowing your brew ratio, dosing your coffee, distributing the grounds, tamping with even and consistent pressure, and finally brewing the espresso and stopping it at the intended total brew time. This second method yields two single shots of espresso and is for those who prefer the extraction from a double basket better than a single basket or those in a commercial setting. The second method would be a double basket, finely grinding 19 grams of coffee and splitting the yield between two espresso cups. The first is using a single basket, finely grinding 7 - 9 grams of coffee to yield 14 – 18 grams of espresso. There are two ways to craft a single shot of espresso, but both will be at a 1:2 ratio (1 gram of coffee to 2 grams of water). The further the ratio is from 1:1, let’s say a 1:3 ratio ( gram of coffee grounds to 3 grams of water), the higher clarity and less intense of a shot it becomes. The closer the ratio is to 1:1, the more intense and heavier mouthfeel the espresso shot will be. An example of a ristretto would be using a single basket with 9 grams of coffee, yielding 9 grams of espresso. Traditionally, a ristretto espresso is a 1:1 ratio of coffee grounds to extracted espresso. Step 8: Note your final recipe, share it with friends, or adjust it as needed!Įspresso drinks all start at a recommended brew ratio (though there is some flexibility in the numbers) which states the amount of ground coffee to the extracted espresso yield. Step 7: Note your total beverage size of extraction yield (espresso liquid) and steamed milk needed. The ratios chosen are on the classic side of things no watered-down milk-based drinks here! We kept the milk-to-espresso ratios balanced, where the required milk will fluctuate based on your espresso extraction yield. Step 6: Depending on the drink chosen and shot type and strength, step 6 will detail the amount of steamed milk you need to finish your drink. Step 5: Note your extraction yield (espresso liquid) in either grams or ounces. If you would like a more robust 20-gram shot, consider going down to a 1:1.5 ratio which means you’ll end up with 30 grams of liquid instead of the standard 40 grams. If you chose a double shot and 20 grams of coffee, the standard ratio of 1:2 would be 1g of coffee to 2g of liquid resulting in a 40-gram shot. Step 3: Note the number of grams you should grind into your portafilter and use any shot preparation, like using a WDT or adding a puck screen. In this step, you will choose a single or double shot and the number of grams of coffee you would like to brew with. We typically pull our double espresso shots with a VST-20 basket using 20g of espresso. For example, the popular VST-18-gram basket can handle between 16 and 20 grams of coffee grounds. We know basket sizes can vary, and the ideal grams in your portafilter should be +2 or -2 based on its specs. Step 2: Choose your shot type, either Single or Double. The calculator will only add milk to your drink if you choose a milk-based espresso drink like macchiato, cortado, latte, flat white, or cappuccino. You can also use the tool for single-shot espresso, double shot espresso, and at varying strength levels, all while keeping the milk-to-espresso ratio intact. We’ve created a simple 8-step tool to calculate the milk-to-espresso ratio for five popular drinks latte, cappuccino, flat white, cortado, and macchiato.
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