The brew ratio for espresso refers to the relationship between the amount of coffee grounds used (in grams) and the volume of espresso extracted (in millilitres). It is typically expressed as a ratio, such as 1:2 or 1:1.5, where the first number represents the amount of coffee grounds, and the second number represents the volume of espresso.
For example:
- A brew ratio of 1:2 means using 20 grams of coffee grounds to extract 40 millilitres of espresso.
- A brew ratio of 1:1.5 means using 20 grams of coffee grounds to extract 30 millilitres of espresso.
The choice of brew ratio depends on personal preference, the characteristics of the coffee beans, and the desired strength and flavour profile of the espresso. A higher brew ratio (e.g., 1:2.5 or 1:3) typically results in a more concentrated and intense espresso, while a lower brew ratio (e.g., 1:1 or 1:1.5) produces a milder and more balanced espresso.
Experimenting with different brew ratios allows you to customize your espresso to suit your taste preferences and achieve the perfect balance of flavours and intensity.
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Single Shot/ "Normale":
- Coffee to Water Ratio: 1:1.5 to 1:2
- This classic espresso shot is made using approximately 7-9 grams of coffee grounds and yields around 14-18 millilitres of espresso. It's a smaller, more concentrated shot favoured for its bold flavour and intensity.
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Double Shot/"Normale":
- Coffee to Water Ratio: 1:2 to 1:3
- A double shot of espresso is made with approximately 14-18 grams of coffee grounds and yields around 28-36 millilitres of espresso. It's a popular choice for its stronger flavour and larger volume, ideal for creating espresso-based drinks like lattes and cappuccinos.
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Ristretto:
- Coffee to Water Ratio: 1:1 to 1:1.5
- Ristretto is a short espresso shot made with a finer grind and less water than a standard shot. It's extracted using approximately 7-9 grams of coffee grounds but with a shorter extraction time, resulting in a more concentrated and intense flavour profile with less bitterness.
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Lungo:
- Coffee to Water Ratio: 1:3 to 1:4
- A lungo, or "long" espresso, is made with a larger volume of water than a standard shot. It's extracted using the same amount of coffee grounds as a double shot but with a longer extraction time, resulting in a milder flavour profile with more volume and less intensity.
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Americano:
- Coffee to Water Ratio: Variable
- An Americano is not technically an espresso shot but rather a diluted espresso. It's made by adding hot water to a shot of espresso, adjusting the coffee-to-water ratio to achieve the desired strength and flavour. The ratio can vary depending on personal preference.