E61: ab wann die 25 Sekunden zählen und Menge

Die Zeit läuft ab Erstkontakt Wasser - Mahlgut. Auch die Zeit einer PI zählt natürlich mit. Wenn man 20 sek PI macht (was keine gute Idee ist) und die Tropfen dementsprechend erst in der 21 Sekunde rauskommen, hat der Kaffee dennoch bereits schon 20 Sekunden gebrüht. Das hat Auswirkungen auf den Geschmack und kann man nicht einfach unterschlagen. Dementsprechend zählen auch die eingebauten Shottimer zB bei KvdW und Synesso die Bezugszeit ab dem Kontakt des Brühwassers mit dem Mahlgut (inkl. möglicher PI).

Die Gesamtbezugszeit von 25 sek ist das absolute Minimum, darunter hat man Suppe in der Tasse, darüber wird es in der Regel besser.

Das Brühgut wird gewogen, nicht nach Volumen bestimmt.

 

Dann müssen wir denen mal Bescheid geben

Tim Wendelboe
With the VST 18 gram filterbasket, we recommend the following brewing parameters:

• 18 – 19 grams freshly ground coffee

• 30 – 35 seconds brewing time

• 35 – 37 grams of final brew liquid in the cup

• 93°C – 94°C brew water temperature

Workshop Coffee

• Dose 19.00 g

• Temperature 93.8C / 201F

• Yield 30-32g

• Time 32 seconds

Coffee Collective

• VST 18 g. ridgeless basket.
• Dose: 19 g.

• Brew weight: 37 g.

• Time: 27-29 sec.

• Machine temp at 93° C in the group.

• Pressure at 9 bars with a 4-5 sec preinfusion.

• Water at 100 ppm with 50 ppm bicarbonate hardness.#

• EBF: 51.4%

• TDS: 9.8%

• %EXT: 19.1%

Square Mile

• Dose: 18-19 grams

• Brew temperature: 201ºF-202ºF/94ºC-94.5ºC

• Brew time: 28-30 sec

• Total Volume: approx 50ml

• Brew weight: 32-34 grams

 

Jeder hat doch so sein Standard Rezept, mit dem man zunächst mal an alle Bohnen (vorausgesetzt, sie gehören zur gleichem Rösttufe ) rangeht. Bei helleren Röstungen hält sich kein Mensch an 7 g und 25 Sek.

James Hoffmann beschreibt sein Standardrezept in seinem Blog:
If I take a great espresso machine, and a VST 21g basket, and I put 20g of coffee into it and in around 28s I produce around 32g (brewing at 94C) then I know with 90%+ confidence that it will taste how I want it to. That is, to me at least, pretty exciting. It also massively reduces the stress of espresso. I know that it won’t be a perfect shot, but it will be very tasty and something I’d be happy to sell.

I’ll be honest – the above recipe is where I always start. I won’t taste it till I get there – because I don’t want the first 2 or 3 espressos I drink each day to suck. I’m all for tasting bad espresso for diagnostic learning, but I’m also all for actually enjoying the damn drink.

Wenn man strikt mit 7 g arbeitet wird es wahrscheinlich nach der 25. Sekunde nicht unbedingt besser. Aber das macht doch kaum einer mehr. Ich nehme meist zwischen 19,5 - 20,5 g und beziehe länger (28-35 s).

Früher, als man den TDS nicht nicht messen konnte, hat man sich strenger an die 7 g, 25s, Vorgaben gehalten. Heute achtet man wegen der technischen Möglichkeiten primär auf die Extraktionsrate.

Wolfredo (Wolfram Sorg):
The contact and brewing times are two separate aspects to cover. The brewing time is the more obvious one: it is the total time the pump is running and water is flowing through our coffee bed. In the past brewing time has been considered being a standard (say 25 seconds), nevertheless, this is outdated today. Why? Usually standards (like 7g dose per shot, 18 to 25 seconds brewing time giving 25 ml of espresso) are defined based on the best definition that is possible to date. While dose is still a vital part of the definition the others aren’t any more and are replaced by extraction ratio (based on the weight of the grounds, the weight of the shot produced and the TDS of the brew). The reason is, that we are able to measure these aspects today and that this has become a quite usual tool in the speciality coffee industry (finding accuracy weights in a coffee shop thus is always a good sign). The brewing time usually reflects (roughly) the total amount of liquid that can be produced, again this is neither good or bad. The more important thing is contanct time which is the time of the water actually being in contact with the coffee. As you might guess, this depends on the dose, the grind and the pressure of the water (and not that obvious, on the temperature as well). Since dissolving solids from coffee into water takes time, increasing

 

Mein absolutes Lieblingsrezept von dogwoodcoffee
Espresso is a 28ml-32ml beverage prepared with 20 grams of coffee roasted 4 to10 days prior to the day of espresso extraction, through which clean water having a TDS of 30 to 200ppm, total hardness less than 85ppm (3 to 5 grains of hardness), with between 6pH to 8pH, a Total Alkalinity less than 100ppm, and with no detectable trace of Choloride, Chlorine, or Iron, at a temperature between 198F-200F, which has been forced at 5 seconds of pre-infusion pressure set at 50 psi, followed with 10 seconds of bypass pressure set at 100psi,continuing with10 seconds of 9 atmospheres of pressure,with 5 additional seconds of 100psi within the last 5-7 seconds of extraction, totaling an extraction time between 28-32 seconds, allowing for approximately 30 grams of beverage weight, reading approximately 11% tds and 18% total extraction percentage.While brewing, the flow of espresso will appear to have the viscosity of locally sourced freshly caught honey.