Espresso Brew Ratios Explained: Ristretto, Lungo, and More
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- เผยแพร่เมื่อ 22 ส.ค. 2024
- Espresso Brew Ratios Explained: Ristretto, Lungo, and More
How to use brewing ratios to dial in your espresso shots. In this video, we'll goes over two methods to adjust your brew ratios and espresso recipes to taste, and how to use one of these methods to make a ristretto or a lungo.
Related video:
The Salami Shot: • The Salami Shot: Under...
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Bezzera Matrix MN Dual Boiler Espresso Machine: www.wholelatte...
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This is by far the most informative channel when it comes to perfecting espresso shots, everyone else believe's their way is the only way, thanks as always for the information.
Thank you so much for the kind words. Espresso is a unique craft in that there are "right" ways to do things, but in the end so much comes down to personal preference. We aim to give people the knowledge and tools to get where they want to get.
AJ
For me, this is by far the best and most valuable upload of espresso content that I have seen so far!
Hi Bob, thank you! I'm really glad you found it so useful. Cheers ☕️
AJ
Stopping that brew on 36g 25s was seriously impressive!
Haha thank you. Definitely wasn't the first take!
AJ
Genuinely excited for my new espresso coffee machine to arrive, i have a lot to learn. Great explanation on ratio's, i have a much better understanding now. Thanks, will check out some more of your vids.
Enjoy!
Nice Video …
Compared to other videos your video is very clear. many of my doubts are cleared..
Hey s, Thanks a whole latte for the kind comment!
Two methods explained in the video:
Method 1: 3:56
"Method 1 involves leaving your grind size, input dose, and all other variables the same, and simply cutting the shots a little early or letting it run a little longer."
"In general however, if your shot is underdeveloped or sour, run the shot a little longer; if it is thin and bitter, cut the shot a little shorter"
Method 2: 4:29
"Method 2: involves adjusting your grind size while you change your yield. Aiming to get your new shots finished in the same time window as before"
Person who cares about semantics, this method changes the name of your drink, turning it into ristretto or lungo.
AJ's preferred method and reasons: 5:52
Darker Roast Ratio: 1 : 1.5 ~ 20gr -> 30gr 6:30
Ligter Roast / High Altitude: 1:2.5 ~ 16gr -> 40gr 6:39
Excellent explanation 👍👍 now everything is clear…there are no definite rules…just general guidelines…and a lot of common sense and self experience 😃
Thanks, you nailed it!
AJ
Omg! For ten years i have been timing from when i flick my group head flow switch!
Thanks for mentioning that ristretto and lungo require a change in grind size. Here in switzerland another popular is the cafe créma and restaurants actually have 2 grinders to accomodate to the different grind size and even often different beans. The café crema is like the lungo but even longer and using beans which are a bit lighter roasted
Hey Alexander, thanks for sharing. Two grinders is definitely a good way to do it. I know some cafes shortcut the ristretto but just cutting an espresso short so they don't need to change grind. I've heard of cafe crema but never tried one, I'll need to give it a shot!
AJ
This was an incredible explanation. That said, I'm going to have to watch it a few times. There is a LOT of information here. Thanks so much.
Hi Richard, thanks for the kind words. Watch as many times as you'd like!
AJ
Loved the vid. Very informative but OMG so complicated!!
Hi Alan, glad you liked it. It can definitely be complicated and overwhelming, but most home baristas won't need to dive in this deep. The stuff in this video is targeted at the espresso hobbyists who really wants to get the best quality and highest level of control out of their drinks.
AJ
Great video! I believe coffee making is just as much an art as it is science, recipes and formulas are merely a starting guideline to finally arrive at more creative and deeply rewarding results.
Well put, I couldn't agree more. Thanks!
AJ
That was an AWESOME video! Since I only brew for myself, I dial-in over a few days. In a sense, it makes me think I should pull my shots by time, and then adjust grind if needed to get more or less volume. I never considered that approach before. Thank you!
Hey Marshall, thanks for the comment. I'll often do the same - if my shot wasn't perfect, but was "close enough," I'll make the small tweak to grind size for the next time.
AJ
I do the same thing too. For example if the coffee flows too slow I stop at a ratio which is more ristretto. If It flows a bit too fast I will make a lungo. I rarely have to throw a shot into the sink this way. In Forums however they seem to disagree with my approach
Hello AJ and Mark, thank you for this great video and all the details and the great visuals and shots! I was looking forward to the great information you gave as you remember from previous discussions we had! Thank you again!
Hey Kamal, thank you for the comment! I'm glad you found the information so useful.
AJ
I don't know how I missed this Video, Great Video :)
Thanks for the visit!
Great explanation, finally I can reference this when explaining brew ratios.
Hi Matija, thanks for the comment! Glad you found it helpful.
AJ
Am I the only one who got a serious James Hoffmann vibe when the intro started? Thought I opened the wrong video 😂
Looks like I need to step up my hair game and work on my British accent now.
AJ
This was a good video in learning the basics. Thanks a lot!
Hi Timo, you're welcome and thanks for watching!
AJ
AJ is so good at this!
Hey arqpv, thanks a lot! I'm having fun making these videos.
AJ
For those of us who pull shots on the daily this video is spot on. I notice that i have to turn the grind finer as the beans get older at my house. I also notice grind size goes up 1 as I pull more shots. Like the third shot needs a 5 grind and maybe my first shot needs a 4.
Espresso is not convenient. Going to your corner coffee shop is convenient. Espresso is a hobby, which means a commitment.
Commit to the process and invest in good beans and a solid grinder and you’ll be on your way.
Thanks for sharing your experiences. I agree that espresso is not convenient (unless you get a super-automatic machine), but it can be fun. Do you purge some coffee from your grinder before you pull your first shot? Depending on your grinder, there may be some old grinds in the chamber that are causing your first shot to pull differently than your third. As for grinding finer as time goes on, you may find this video I made last year interesting: th-cam.com/video/6TMkDe1XtIM/w-d-xo.html
AJ
Great explanation 👍🏼
Thank you, Dejan!
AJ
Hello AJ, thanks for your video. I still have a question on the double espresso ratio, whether it is
18g ground coffee in 36g liquid out (1:2) or
18g ground coffee in 2oz (56g) liquid out. (1:3)
Should I use the unit of my scale by using gram instead of oz?
Hi Sunny, measuring by fluid ounces is a good place to start for people who don't have a scale, but it's more accurate to measure by weight (18g in, 36g out). This is because different beans/freshness will produce different amounts of crema which will result in different volumes in cup.
AJ
So the time variable must be set constant and vary the grind size to obtain ristretto, espresso, or lungo.
Yes, correct
You guys should make a nice tip sheet / cue cards (as PDF) with some of that key information (brew ratios, light vs dark roast, ..). It would make a nice reference to have around the espresso machine.. Put your name / logo on it for some advertisement as well.. That video was top notch.
Excellent idea, I'll add this to my to-do list. Thanks!
AJ
Thank you for share, Amazing information !!!
Hey Sebastian, you're welcome!
AJ
this is a very, very good video. thanks!
Hey Oscar, thanks!
AJ
Thanks!
You're welcome!
AJ
AJ, thanks for this very informative video. I’m wondering what your week would be like @ home. Do you dial in every day? Change coffee beans freq? What do you do when family is visiting you and want different coffee’s (say 4 members). Do you take a shot first? When you dial in, for instance, a lungo and an espresso? (Or do you have a full auto for others?)
AJ & Mark know infinitely more than me, but what I do is pour about four shots to dial in new beans, then I make micro-adjustments to my grind setting over the next few days... if the shot is too restricted, I loosen it up, and if it flows too fast, I tighten it up, as I’m sure you know.
Hi Alexander, very good questions. My situation is certainly not the normal but I'll explain my coffee habits. Monday-Friday I drink all of my coffee/espresso at the office, where I'm very fortunate to have access to a wide range of equipment and beans. Recently, every morning I've been starting with an Americano pulled on a Crem dual boiler, since we've been testing these machines for an upcoming launch (soon...). I tend to stick with a couple of my favorite beans, except when we're tasting new products or have open bags that need to be finished. With each new bean, I'll fill the hopper, dial in until I'm happy, then make small tweaks as time goes on. In the morning or if it hasn't been used in a while I'll purge a few grams before grinding. I'd say about half of the days I'll weigh my shots and make small changes to my grind size if necessary, and more so if I'm making different drinks. If I'm feeling lazy and know my grind is pretty close, I'll just eyeball my flow, watch for blonding, and cut it off around the same time.
Strangely enough, on the weekends I live in an off-grid cabin with no electricity, so I grind my beans by hand on a manual grinder and brew pour overs.
At home, I have a super-automatic machine, the Gaggia Cadorna Barista Plus. Since I rarely make coffee at home, I've found this to be the best solution for my fiancé who enjoys the convenience, but also likes dabbling in manual milk steaming and latte art. We don't entertain guests often, especially now, but when we do I haven't really run into the situation of everyone wanting different coffees. My family and friends aren't as espresso-nerdy as I am, so they usually just ask for a coffee, latte, cappuccino, etc and are happy with what I give them.
AJ
@@Wholelattelovepage AJ, thank you for your "real world" answer. For us in my family, Americano's, lattes, and cappuccinos are what most want to drink, and most wouldn't have a clue about the nerdiness of "the James Hoffman". Thanks for the reassurance and the good laugh. Cheers.
Great video...could you explain or perhaps produce a video which provides some explanation what we should be looking for in taste/flavor when we are trying to perfect a shot? How can we train our pallet to know the difference between an over extracted and under extracted shot? I thought this would be straight forward but it doesn't seem to be.
That's a very tough thing to define, as taste is very subjective. I've had shots that I LOVED, then gave some to someone else and they didn't like it at all. I've also had shots that are drastically different from each other, one being bright/fruity/sweet and the other chocolatey/smokey/caramelly that I consider both "good," yet they taste nothing alike.
In general, though, you're looking for a balance of different factors: acidity, sweetness, body, bitterness, finish, and other attributes depending on your beans and preferences.
In general, sourness is associated with underextraction and bitterness with overextraction. A good exercise to train the palate for recognizing under and overextraction is the salami shot: th-cam.com/video/_yIpi5KPUys/w-d-xo.html
Hope this helps!
AJ
Great info. Thanks !!!
Hi Jose, thanks for the comment!
AJ
So a ristretto doesn't necessarily mean a smaller shot of espresso. It could be a big one, as long as it's 1 to 1 with a finer grind for a restrained water flow through the puck.
Hey GB, while it’s generally done as a smaller shot you are correct it’s more about the 1:1 ratio so the more ground coffee used the larger the shot.
Marc
Hello, ty for the video.
I use really fresh packed 100% Indonesia beans (Sumatra arabica) (heavy, chocolate, rich)
Machine use - la Specialista Arte from Delonghi.
With 18g beans and a 1.7mm Puck Screen without Pre infusion I get 9 bar pressure and 36 gram coffee in 19 Sec from the moment I press the button. 70 gram in 31 Sec
Is it a fine Lungo?... I can't get it longer time... the machine comes with a build in grinder and it's on the finest grind.
Hi Elad, that sounds like a good lungo to me. How does it taste?
AJ
Great video,thank you
You're welcome. Thanks for watching and commenting!
AJ
Hi AJ, really good video - as many have said. I'm in Australia and I regularly make flat whites at home. What would you say, should the brew ratio be for a flat white? Thanks.
Really depends on your beans and taste preferences. I've always prepared my espresso for flat whites with a 1:2ish ratio, but recently I made one with a ristretto and might never turn back. It was like drinking candy.
AJ
the last part was interested, which bean roasters/sellers do add the 'brewing instructions' on their bags?
Joe Bean Espresso Blend: www.wholelattelove.com/products/joe-bean-espresso-blend
Gimme Coffee Leftist: www.wholelattelove.com/products/gimme-coffee-leftist-whole-bean-espresso-blend
Probably more, but not any that I have in the studio right now to check.
AJ
try to make Yerba Mate espresso ( sin palo)
Would you look at that fluffy grind?!
Hey Skiontes, the Ceado E37S certainly makes a fluffy grind!
AJ
So to condense it a bit. Ristretto, espresso and lungo all have to be done at around 25-30 seconds, what varies between them is grind size and thus the ratio?
Pretty much, yes. Though people often aim for their ristrettos to take longer (30+ seconds) and their lungos shorter. Adjust to taste.
AJ
Is it true that once the coffee is ready, you have to drink it quick to avoid some bitterness?
Hi Romarina, no. Some people talk about espresso shots "dying" if you don't drink them right away, but I don't buy into it. That said, flavor profile may change a bit as it cools off.
When talking about long coffees or americanos, I actually prefer to let me drink cool off a little before drinking. Some coffee shops/restaurants use overly hot coffee to hide bad quality. You can taste more if you're not burning your mouth.
In the end, you don't have to do anything. drink what tastes best to you.
AJ
Thanks very nice video,
I always thought that lighter roast I have to overdose a liddle in the basket to receive a better extraction... And with darker roast because it is easier I put less dose in the basket but grinding finer. Isn't this correct cause you explained it other way around.
Hi 84cord, from my experience and understanding you may have it backwards. Lighter roasts are less porous, less soluble, and harder to extract, so running more water through less grounds with a finer grind will help balance that out and increase extraction. The finer grind provides more surface area to be extracted. On the flip side darker roasts are easier to extract, so pumping less water through more grounds with a lower brew ratio, and courser grind, will prevent overextraction.
AJ
@@Wholelattelovepage
Thanks for your nice and Quick response.
Cool now I know I probably always did this wrong way ;) . I think I did it that way because with lighter roast and low dose I had often channeling problems which I could overcome with coarser grind and higher dose. I will try it the way you described again. Thanks for the good hint.
Hi I have a question about Brew ratio. so i have a double spout portafilter with 2 shot glass underneath...
And I started with 18 grams of ground coffee.. if I want to use a 1:2 brew ratio 18g in 36g out,
does that mean that I will have 18 grams of espresso in each glass, which makes it 36 g in total?
Or will I have 36 grams of espresso in each glass, which makes it 72 g in total?
Hi Hadi, Thanks for the question. For a 1:2 ratio it's 36g total output so if using 2 glasses you'd get 18g in each glass.
Thanks
Hi Jose, you're welcome and thanks for watching!
AJ
With the automatic espresso machines. We can’t really tell how many grams are used. Watching videos it appears 9 to 10 grams. Which means I should only be allowing 18 to 20 grams of liquid in a 25 second period.... correct ?
Hi Ruby, this doesn't apply as much to automatic machines as their brewing system is a bit different. You also have far less control over your variables, a tradeoff for convenience and consistency on those machines. For super-autos, I'll generally start at the finest grind, hottest water, and highest strength setting, then only change the grind if the machine is choking or I want to brew a longer drink like a standard coffee.
AJ
Any app recommendations for tracking how different coffee settings tasted?
Hi MM, There's the Acaia Brewmaster app which connects to a scale. See it in action here: th-cam.com/video/HTaly8c-i_U/w-d-xo.html
Marc
Where can you find all these ratios? Is there a book somewhere for that? So we can get started
Hey RP, I'm not sure of a single, consolidated place for all of this, which is one of the reasons I wanted to make this video. Some good resources other than TH-cam are www.home-barista.com/forums/ and www.reddit.com/r/espresso but you'll have to do some digging in either place.
AJ
Can you expound a little more on brew ratios for darker roasts?
Hey Jason, sure! The longer beans are roasted, the more porous/more soluble/easier to extract they become. If you dialed in a light roast 1:2 then kept everything the same and switched to a dark roast, you'd likely end up with a bitter, over-extracted shot. There are several ways to avoid this, but all involve decreasing extraction. You could lower water temperature, grind courser, updose, lower brew ratio, or a combination of these. If I'm dialing in a dark roast, I'll generally raise my dose a little, grind a little courser, and lower my yield a little. That said, your tastes preferences and milage may vary.
AJ
Where can I buy maromas orphea? Can't find it anymore.
Hi Yordan, Orphea is currently back in stock here: www.wholelattelove.com/products/maromas-orphea-whole-bean-espresso
AJ
Do people really pay $225 for a scale? That's almost the price for a good grinder, no?
I got a scale on Amazon for $13. It measures to the tenth of a gram. What can this scale do better?
Of course not! A good grinder costs more than $225. And WholeLatteLove would be DELIGHTED to sell you a $225 scale, but I do fine with a scale that costs less than 10% of that.
The price tag is intimidating and you can certainly get away with a cheaper scale, but the Lunar opens up a lot of other possibilities. It has bluetooth connectivity to a mobile app for recording and analyzing extractions, and more. Here's a video we made last year featuring some of it's capabilities: th-cam.com/video/HTaly8c-i_U/w-d-xo.html
AJ
求一个字幕
Subtitles are available by choosing "CC" while watching the video. Then under "Settings" (the gear icon) select "Auto-Translate" and choose your language. Hope that helps!
观看视频时选择“CC”即可获得字幕。然后在“设置”（齿轮图标）下选择“自动翻译”并选择您的语言。希望有帮助！
Guānkàn shìpín shí xuǎnzé “CC” jí kě huòdé zìmù. Ránhòu zài “shèzhì”(chǐlún túbiāo) xià xuǎnzé “zìdòng fānyì” bìng xuǎnzé nín de yǔyán. Xīwàng yǒu bāngzhù!
Grams in.... ounces out. Easy right?!
Grams in, grams out 😉
AJ
Чуж повна. Виявляється Італійці весь цей час п'ють не правельний рістретто і не знають про це , хоча вони його вигадали. Може вам поїхати в Італію і розказати їм про це?
How can people just drink coffee with that complication rules.. 😅
Hey Bonès, most coffee drinkers will never dive this deep. Brew ratios are a more advanced technique for those who want to get the best out of their home espresso. If you're looking for something simpler, check out the super-automatic machines that will make you a coffee, espresso, latte, cappuccino, and more at the touch of a button: www.wholelattelove.com/collections/super-automatic-espresso-machines
AJ
Very informative, thank you! But please stop using ounces and speak milliliters, like the rest of the world.
Hey Jerome, sorry, my American is showing.
AJ