Understanding Espresso - Ratio (Episode #2)

Question: Does a double shot contain more than double the caffeine because of the longer extraction time? I believe yes, because the water contact time with grounds is double and with double grounds. I hope my question makes sense and is this theory (I’m seeing some content suggesting the same) and I would like to understand myself. Thanks in advance and good coffee to you all.

The complexity of variables in making espresso is off putting to me. I feel anxious about it. Maybe I will just buy my espressos and cappuccinos, and avoid the issue?!

Question Please - If I have a double shot pull time of 30 seconds, should I have a single shot pull time of 15 seconds, or is the pull time always the same regardless of the dose? I was just given an old Rancilio Miss Betsy (circa 1996 - that seems to work great - lol) with an approx 7gm single shot basket and am having trouble getting a grind / pull > 15 seconds.
Great Video - Thanks!

In one of your videos you posted the Italian espresso standard. Among other things for a standard single-7g of ground coffee and 25ml of product. This is a ratio of 3.6. What am I missing? I assumed coffee would have a density very close to that of water. Is the Italian standard with the Crema?

I'm still fairly new to espresso. I've been using my Breville Barista Touch for about 2 years now. I've always been told that a single shot is 1oz and double shot was 2oz. 2oz is about 58ml (same as grams). But when I'm doing a 20g grind, this would be about a 1:3, right? So have I always been pulling too much and watering down my espresso? I'm from the US and was recently in Italy and definitely noticed that several shops I went to had a much more flavorful cafe than I was pulling, even using beans from a local roaster that roasts daily.

I have a jura coffee machine and a Krupps in two different locations. I would like to know how many grams of coffee I get when the grinder is working for a specific time period now I am relying on the machine setting cos the grinder works for the same period whatever the ml of coffee I set on the machine. You have really fired me up to understand the coffee I drink. Thanks for the same.

i do 15 grams and get 30 grams all time works for me

he talks like a teacher wizard in Hogwarts

How does ratio relate to your recommended 60gm/litre?

Great as always !

You have not mentioned that over extraction results in added bitterness flavor - do you happen to know if that is true or false ?
Asking since I constantly get too-bitter shots and after some web-search found this 'too bitter+watery means over extracted' tip and - unless mistaken - after reducing the extraction size (all else remains equals) the shot is less bitter;
I would add that I use Starbucks espresso beans so I know what to expect i.e. what a properly-pulled shot tastes like.

I'm not a conasor of coffee I just got a gaggia classic pro with a Silvia Rocky grinder. I'm using a 3 too 1 ratio now. I'm watching videos experimenting trying to figure it out. Retired having fun want to try and roast beans next perhaps. There is alot more to coffee then I ever dreamed.

I still don't know what a single shot and a double shot is and how to get it 😭🤣

I have spent the last few weeks upgrading my espresso machine (Gaggia Classic) to control as many variables as I could so I can extract better shots. I lowered the pressure to just a hair over 8 BAR, got a bottomless portafilter to monitor channeling, and I upgraded my grinder to a Baratza Sette 270 to get better grind size but I had a difficult time pulling a shot in the 1:2 ratio and standard timeframe. I wasted a lot of coffee trying to hit that magic mark of 1:2 in 25-30 seconds because I was sometimes hitting the 20-25 second mark but I would look at my espresso glass and only see it half filled. I got frustrated and gave up, thinking I just spent literally hundreds of dollars doing all these upgrades and improvements only to not come away with half a shot. I'm realizing now maybe should be shooting for a Lungo with a 1:3 ratio, which is typically how I like to drink them, volume wise. I'll have to try again tonight. I was ready to throw my grinder out the window by the end of it last night

I'm drinking shitty, cheap, 5€/ kg coffee while watching this.

Coffe never tasted more disgusting.

Shit's getting expensive

For me you’re like the constitution for coffee

what about ratios for different roast levels?

He's a Jedi! And we're weak minded fools for the Caffeine Mud!

Arggg help! I can’t get the hang of this process and it’s burning through coffee! Im almost on the finest grinder (sage pro) setting and shots remain bitter regardless. They are really bitter with a coarse grind.
Coffee is a medium roast.
Sage espresso machine is at 9bar.
I’d like to be able to improve but running out of coffee AND there’s only so many slips of espresso you can drink in an evening.

“Mouthfeel”

Some pretty amazing information.
To the point, well explained. Thanks for showing your technique, but also what to feel. What to look for and hear for.
These are some of the real nuggets that really pulled me into sensing when the foam was ready.

Thank you!!!

I always put exactly 18 grams in and call time when I've got exactly 36 grams out. And I'll do that in anywhere between 26 and 32 seconds. It works for me. Besides, I'm not skilled enought to start mixing it up. Doing what I do is complicated enough, and I doubt I have the skills (yet) to start getting fancy. Pulling great shots is like playing golf - you have to control as many variables as you can. For me, that means, sticking to the formula above.

What about the change in flavour between just using more water in the extraction and making an Americano by adding water after the extraction? I mean clearly the body doesn't just get thinner with a higher ratio but the flavour profile also changes.

Iv been watching your videos for months and not really fully understood what you were saying at some points. i am so glad to have found this series :) not progressed to a machine yet it is my lifetime goal right now but the coffee i make in my press is pretty good since i watched your guide. great channel!

I have finally been convinced. I will start weighing the input and the output, and fixing my extraction issues. Thanks James!

bro your mouth is huge

Is their a ratio of time of extraction to desired weight to be achieved in a 1:2 ratio?

As a sourdough bread baker, measuring by weight is everything. Glad to see that echoed here!

For home baristas I am not sure if you rather go by visual stopping because at home you don't want to waste any coffee. If the flow is too fast and still delivering some materials the extraction is not finished and therefore too harsh independent of any brew ratio. If you run such a shot longer then you have a tasty lungo rather than a bad espresso. Like shot time the brew ratio is a good indicator overall but for determining the end of an extraction I find the optical approach the safer bet.

I guess I am more of the old school "30ml in 25-30 seconds" camp, I tried doing it by ratio, even at 1:2, the amount of coffee I got was tiny by comparison........

so is time of extraction a constant? for instance, if i want to pull a long shot (say 3:1 ratio) and i still looking for about 25-30 second extraction?

Quick qstn: we all know the 18 gr in, 36 gr out, 25 sec rule. But what abt the single 7 gr in 14 gr out shots, what’s the appropriate timing? Thnx

3/5 is the Intro :) Love you James!

hello my friend, whats the theory behind say a 2 to 1 ratio on a french press?

The delivery, enunciation and tone of your voice is exquisite. Bravo.

For twenty years I have always been cutting the extraction at the first light-coloured stripe in the cup, there is a moment when the colour suddenly changes, and that's when I stop. Now it's all your damned fault if I have to buy a scale. 😀

Im drinking espresso finally. I never had before. I just got my machine and grinder and man, im loving it. I have pulled some good shots and not good shots. Tastes amazing when i get it. Firtst shot i nailed it and im still trying to get it that good. Just luck. Man my coffee tastes so good!!!!!!!!!!!

So the extraction process reaches a peek then declines. Consequently you're getting less soluble material per unit of water the moment you pass that point.

I just bought a barista express to play with. Curse you, James, for making coffee so interesting 😄

So with the Flair Espresso maker, do I just stop the extraction if i am at a 1:2 or do i have to add more/less water in the first place? Thats the only thing I did nlt quite understand.

James... I have more money than sense, and I'm trying to learn. Have a good set, but want to pull the best drink I can!

So if you're dialing in for a 1:1.2 restretto shot. What measurements of coffee would you use? 19 G? And does the bars of the machine affect that?

Can we please take a moment and acknowledge not only this amazing content but the beautiful comment sections as well?
It's so refreshing browsing non toxic comments on a topic you love 💕

James, should I expect some kind of sweetness with any coffee if done properly? Providing the coffee is a good quality.

how can you make a ristretto,espresso and lungo from the same amount of coffee, wouldn't it be under/over extracted ? or the key is to change the grind setting and go a lil coarser for a lungo and finer for a ristretto ?. thanks for anyone who'll explain this to me.

wish you could separate comments from those who want to tell James how great he is, from those actually talking about coffee!

I agree once I found the ratio that I like I have stuck with it with only minor tweaks my preferred ratio is approximately 1:2.

So Espresso is the flower vaping of coffee? I'm in, machine will be here in the morning

For the espresso lover in me you are certainly my guru. Keep up the great teachings!