Pulling Espresso

James_R · 14-01-2015 12:39PM #1

So how are you pulling your espresso shots these days?

I'm weighing everything as I always have been but not keeping a keen eye on ratios. Played around with dosing down to around 17.5g and tightening the grind for longer (sweeter) extractions but finding that can sometimes kill the acidity.

adrian522 · 14-01-2015 02:50PM

Still 18g=>28g in 28 seconds or as close to that as I can make it for most beans.

James_R · 27-01-2015 12:28PM

What are the experts doing these days? Seems that thoughts on espresso extraction are constantly changing. I'd love to have VST tools and be able to properly dial in the coffee but that's overkill for home use.

I remember Colin posting about what 3fe were doing last year with the EK43:

We pre-dose a days service as close to 18.3g as possible. Our target yield for the espresso is 35g. This represents a ratio (not a percentage, Ben) of about 1.91. Our target extraction has risen above 20% and the TDS has dropped towards 7.5%