Espresso
The milk-based coffees majority of cafe-goers and home baristas enjoy are built on a well-extracted espresso which we, as specialty coffee lovers, also relish when taken black. In this guide for home baristas and beginner cafe baristas, we share our recommended Harmens recipe as a baseline and some troubleshooting tips when calibrating or dialing in espresso.
Basic Variables:
Well-extracted espresso comes as a result of inherently high-quality roasted coffee beans brewed by a home or cafe barista that can maneuver the variables of dose, grind, yield, ratio, and time compatibly to make a comfortable and balanced beverage.
Dose is the amount of dry, ground coffee used, measured in grams.
Grind is the size, how fine or coarse the coffee grounds are
Yield is the amount of coffee beverage that ends up in the cup, also measured in grams.
Ratio is the quantitative relation between the amount of coffee grounds to the amount of water used in brewing.
(For example, in a 1:2 ratio, use 1 gram of coffee Dose per 2 grams of Yield).
Time is how long it takes to finish extraction, measured in seconds, from the moment brewing begins.
