Coffee Class: Comparison of three different espresso ratios | Coffee Workshop

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This time I want to talk about three sets of espresso with different ratios, namely 1:2, 1:1.5 and 1:1, while keeping other conditions unchanged.

Bean grinder: Pegasus 900N Espresso machine: Pegasus 178

Beans: #2 Italian blend Grind: 2.2

The beans used are the store’s Italian blend #2: Colombian + Brazilian, medium-dark roasted, sweet, slightly sour without being irritating, balanced, and medium in fat.

Indoor temperature: 20 degrees

1:2 Use 20g powder to extract 40g liquid

Aroma: ★★★☆

Body: ★★★☆

Aftertaste: ★★★★

Bitterness: ★☆☆☆

Sweetness: ★★★☆

Acidity: ★★☆☆

Flavor description: Black preserved fruit, toffee, nuts, caramel cream

The oil is dense and sticky when distributed on the tongue, and the sweetness is just enough to suppress the sourness, making the overall taste softer and more balanced. It also maintains a long sweet aftertaste. When it cooled down, another colleague and I did not feel the sourness or irritation at all.

1:1.5 Use 20g powder to extract 30g liquid

Aroma: ★★★★

Acidity: ★★★☆

Flavour description: Malic, malty, cereal, caramel

The acidity is a little more prominent, but the liquid is still very viscous and smooth, the taste is a little more concentrated, and the aftertaste is toffee grain..

1:1 Use 20g of powder to extract 20g of liquid

Aroma: ★★★★

Body: ★★★★

Aftertaste: ★★★☆

Bitterness: ★★☆☆

Flavor description: Toffee, plum, nutty, caramel

I can only say that this has the highest viscosity, the sweetness does not change much, the flavor is a bit too concentrated, and the balance is not as good as 1:2, but the saturation and density of the mouth is super good for medium-dark roasted beans, and the caramel aftertaste... a little salty

When I knocked off the 1:1 powder residue, I smelled a fragrance and couldn't help but want to pick it up to smell it, but it was so hot that I picked it up in too much of a hurry.

The upper part is basically full of mixed flavors, while the bottom part has a very obvious sour aroma.

The upper part of the coffee bed contributes more soluble matter to a cup of espresso than the lower part of the bed.

What is done here is a large-scale proportion adjustment and comparison, which is also done to satisfy my curiosity.

Summarize

Looking at the above 1:1 1:1.5 ratio oil pictures, because the grinding degree is a bit coarse, the flow rate is relatively fast. Many aromatic substances are not completely extracted, the oil dissipates relatively quickly, and the color of the oil changes, but the change in the amount of oil is not very large.

The 1:2 ratio will extract more completely than the other two groups. The semi-liquid solution that flows out at the beginning will be darker in color and then gradually fade. When the solution becomes lighter without damaging the flavor, stop extracting. (The acidic and aromatic substances that can be extracted later are basically very few.)

As for what ratio is good? Personal taste is very important. I like the 1:2 ratio, which is balanced and soft.

Just make the decision based on what you want to express.

If you like it thicker or want more fat, you can adjust the grinding degree directly.

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