If you let a coffee brew too long or not enough, if you grind too coarse or too fine, you can fall short of a great extraction or over-extract and be left with a bitter espresso. Water is used as the solvent to break apart the chemicals in a coffee bean, dissolving them into the water, giving you a flavorful beverage - coffee! The goal with brewing is to extract specific flavors out of the coffee, like fats, acids, and sugars, making coffee delicious. Extraction is a technical term for how much of the coffee’s flavor ends up in the cup. When you introduce water to coffee, extraction begins. Extractionīefore we begin, we want to make sure you have a good understanding of how coffee brewing works and why coffee tastes the way it does. Why is that? And where do you go from there? Changing elements to your recipe can help you achieve the perfect extraction for your coffee and palate. Some of you may have followed this recipe, done everything right, and ended up with the worst shot you ever had. Of course, Clive’s signature recipe is a 1:1.5 ratio - 20 grams of coffee in, 30 grams out to be pulled between 25 and 30 seconds. This is level two stuff and we have to assume you have a basic understanding of the key components of a recipe: dose, yield, and time. There isn't a one-size-fits-all, magic secret recipe, or guide to a perfect espresso (actually, there is a guide that you should check out prior to reading this) but, there is a recipe for the best espresso that you've ever had and we're here to show you how to do it.įirst, if you haven’t already, check out our blog, Your Guide to Perfect Home Espresso, as this covers the fundamentals and basics of pulling shots and creating a recipe. Welcome - so you're here to discover the perfect espresso recipe, aren't you? Not saying that we tricked you or anything but this isn't exactly an a+b=c type of equation.
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