only a fool breaks the 25 second rule?

by **mankini** » Mon Feb 14, 2011 1:37 pm

hello...
not that i have tuned in my mazzer to complement my rocket cellini...
the 25-30 second extraction...
there is a delay of about 5 seconds before the 1st lot of the pour starts... so when timing for 25-30 sec does one start as soon as the first dribbles appear in the cup or as soon as you activate the lever?
just refining my techniques at the moment...
sofar i have counted as soon as the lever is lifted... but by 30 seconds i dont see any blonding and still looks ok...
the taste is very nice and the crema borders on pornography... but i'm sure i can still do a little better...
any thoughts?
cheers

by **orrinoconnor** » Mon Feb 14, 2011 5:35 pm

Sounds as tho your doing very well.
Obviously you have got the grinder sorted!

by **bruceb** » Mon Feb 14, 2011 5:56 pm

Sounds very good. When you get to that point you can let your taste decide all the rest. The timing is traditionally done from the moment the pump is switched on or lever activated. Experience shows that less than 20 seconds and more than 30 seconds don't usually give the best results. The volume in the cup can vary according to the mass of coffee in the basket. The guideline is 30ml for 14g coffee in a double basket, but it's just a guideline. Some of the caffeinophils here like 30ml and 18g. Again, your own taste sets the rules.

You are right to keep trying for improvement. It's fine to be happy with your results, but never be completely satisfied. :roll:

by **Uberwolf** » Sun Feb 20, 2011 7:14 pm

I had been having a lot of issues with my extractions being very bitter for a long time and I always needed to add sugar. It turned out the volume of the extractions was too great(1.5 to 2oz's). When talking to a well known barista he told me of a method he uses which is to multiply the weight of the beans used by 1.55 and to extract this amount of liquid(in weight) in approx 25 to 28secs. Well I have never looked back. I rarely need to add sugar to cappas and very little to shots of espresso(depending on the blend) but that bitterness I had been experiencing is just a bad memory.

One ounce of liquid weight approx 29.5 grammes.

by **bruceb** » Sun Feb 20, 2011 7:37 pm

Sorry Mr. Wolf, I don't understand this. If I multiply 15g of coffee by 1.55 I get 23.25g of liquid. That would be a hefty ristretto in my kitchen, but I guess I just didn't understand how to do the calculation. :oops:

by **orrinoconnor** » Sun Feb 20, 2011 10:53 pm

Dose this mean that I should get a calculator to make coffee now; Maths have never been a strong point, perhaps there is a machine with a built in calculator! :cry:

by **dr.chris** » Mon Feb 21, 2011 12:45 am

Its just ways of trying to find the right ballpark.

by **guy** » Fri Mar 25, 2011 9:53 pm

bruceb wrote:Sorry Mr. Wolf, I don't understand this. If I multiply 15g of coffee by 1.55 I get 23.25g of liquid. That would be a hefty ristretto in my kitchen, but I guess I just didn't understand how to do the calculation.

I think you understand very well!

He's talking about "brew ratio" as discussed on home-barista (is it legal to link to them from here?

)

The 1.55 figure gives a brew ratio of 1/1.55 = 64%, up at the hefty end of the ristretto range as you say.

I tend to like most coffees dialled in to about a 60% ratio i.e. long ristretto myself.

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only a fool breaks the 25 second rule?

only a fool breaks the 25 second rule?

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