Variable pada ekstraksi pembuatan espresso dan cara dial-in [part 1]

Introduction

In this tutorial, we will explore the key variables involved in espresso extraction, focusing on dose, yield, and time. Understanding these factors is essential for achieving the perfect shot of espresso. This guide is based on insights from the SSG Coffee Channel and will help you grasp the foundational concepts necessary for dialing in your espresso.

Step 1: Understand the Variables in Espresso Extraction

To create a great espresso, you need to consider three main variables:

• Dose: This refers to the amount of coffee used for a single shot. A standard dose ranges from 18 to 20 grams for a double shot.
• Yield: This is the total amount of espresso produced. A typical yield for a double shot is between 36 to 40 grams.
• Time: This is the duration of the extraction process. A well-extracted shot usually takes between 25 to 30 seconds.

Practical Advice

• Experiment with different doses to find what works best for your taste preferences.
• Keep a log of your yields and times for various doses to identify patterns in flavor and quality.

Step 2: Explore the Extraction Continuum

The extraction continuum is a concept that describes how different levels of extraction affect the flavor profile of your espresso.

• Under-extraction: Results in sour or acidic flavors. Typically occurs when the extraction time is too short or the grind is too coarse.
• Optimal extraction: Produces a balanced flavor, with sweet, rich, and complex notes. Achieved with the right combination of dose, yield, and time.
• Over-extraction: Leads to bitter or astringent tastes. This usually happens when the extraction time is too long or the grind is too fine.

Practical Advice

• Taste your espresso after each adjustment to understand how changes in the variables impact flavor.
• Use a timer to accurately measure extraction time for consistency.

Step 3: Adjusting Variables for Desired Flavor

Once you are aware of the variables and their effects on flavor, you can adjust them methodically:

1. Start with a standard dose (e.g., 18 grams).
2. Extract a shot at the recommended yield (36 grams) and time (25 seconds).
3. Taste the espresso and note any undesirable flavors.
4. Adjust one variable at a time:
   • If it's sour, consider increasing the dose or extraction time.
   • If it's bitter, try decreasing the dose or shortening the extraction time.
5. Repeat the process until you achieve the desired flavor.

Common Pitfalls to Avoid

• Making too many adjustments at once; this can lead to confusion and inconsistent results.
• Not keeping a detailed record of your experiments, which is crucial for understanding what works.

Conclusion

By understanding the variables of dose, yield, and time, you can begin to dial in your espresso for optimal flavor. Remember to approach adjustments methodically, and document your findings to refine your technique. In the next part of this series, we'll delve into specific methods for dialing in your espresso for even better results. Happy brewing!