What is the 15 15 15 coffee rule?
The Rule goes like this: Green coffee lasts about 15 months before it goes stale. Roasted coffee lasts about 15 days before it goes stale. Ground coffee lasts about 15 minutes before it goes stale. A reminder – fresh roasted coffee’s rule of 3’s. Ground coffee – 3 minutes, roasted coffee – 3 weeks, raw coffee – 3 years.There is something called the 15/15/15/15 rule of thumb. Non-roasted beans will stale in 15 months. Roasted beans will stale in 15 days. Ground coffee stales in 15 minutes.
What is the 80/20 rule for coffee?
The 80/20 rule for coffee states that 20% of the brewing variables contribute to 80% of the final flavour quality. Focus on water temperature and grind size because these primary factors dictate the success of your extraction process. It’s generally said to be between 1:15 and 1:18, (coffee : water) which means that for a 150ml cup divided by 18 = 8. Their official quote puts the same numbers in a different way: “To achieve the Golden Cup Standard, the recommended coffee-to-water ratio is 55 g/L ± 10%”.A 1:16 ratio means 1 gram of coffee for every 16 grams of water. Scale up or down depending on how much you’re brewing.A good starting point for strong coffee is a 15:1 ratio. This means that you are going to use 15 parts water per each one part coffee by mass. By mass means using a scale, by volume would be using scoops like many baking recipes in, say, The Joy of Cooking.The standard “golden ratio” for coffee is 1:16 – that’s one part coffee to 16 parts water by weight. For example, if you’re using 20 grams of coffee, you’ll need 320 grams (or milliliters) of water. This ratio is a great starting point for most brewing methods and balances strength and flavor.
Is 2 shots of espresso 2 oz?
A double shot (or doppio) is 2 ounces (60 ml) and contains around 126 milligrams of caffeine. Most coffee shops serve double shots as the standard base for their espresso-based drinks, as it provides a more balanced flavor and caffeine kick for popular lattes and cappuccinos. A shot of espresso is considered to be one (fluid) ounce, while a double shot is two (fluid) ounces.Perfect Your Timing Timing is everything in espresso. For a double shot (approximately 2 oz), aim for an extraction time of 18-22 seconds. If your shot pulls too fast (under 18 seconds), you may need to adjust the grind finer or increase the dose.The energy boost and rich flavor are hard to resist, but there’s definitely a line between “fuel for the day” and “asking for trouble. Most healthy adults can safely consume up to 6-7 single espresso shots per day, keeping you under the 400mg daily caffeine cap.Again, the ideal pressure for an espresso shot is 9-bar, which produces a perfect balance of flavor and extraction. Too much more than 9-bar can result in a burnt-tasting espresso, while too less than 9-bar will produce a weak and overly bright shot.
Is 4 shots of espresso a day too much?
That means 4 to 5 shots of espresso puts you right near the upper safe limit, around 240 to 500 mg total. If your shots are on the stronger side (closer to 100 mg each), hitting that limit only takes about four. If they’re milder, five shots might be okay. Either way, that’s the maximum, not a target. Espresso is defined at around 9 bars of pressure. Some machines advertise 15–20 bar pumps, but that figure refers to maximum pump output, not the pressure used for brewing. The best espresso comes from a stable 9 bar; anything higher doesn’t improve flavour.The ideal level of BAR passing through your coffee grounds should be around 7-11 BARs of pressure, though some espresso machines will be able to hit higher BAR. Machines capable of hitting 9 BARs of pressure will have the ability to produce a rich and concentrated espresso shot.The 30-second extraction rule suggests that a well-balanced espresso shot should take approximately 25-30 seconds to extract when using 18-20 grams of ground coffee and yielding about 30-40 milliliters of espresso.What grind size is best for espresso? Espresso requires a very fine grind, similar in texture to table salt. This creates enough resistance for water at 9 bars of pressure to extract properly, producing a rich, balanced shot with crema.Nine bars of pressure, which is nine times the weight of air at sea level, is the gold standard for extracting consistently great espresso in a 25- to 30-second time frame. Any higher or lower level of pressure results in imperfect extraction, typically producing espresso that is too strong or too weak.
What is the 2:1 rule for espresso?
In simple terms, a 2:1 ratio means you’re extracting twice as much liquid espresso as the weight of the coffee grounds you use. For example: 18 grams of ground coffee in = 36 grams of espresso out. Espresso extraction should produce a double espresso of 50-60ml in 25-30 seconds or a single espresso of 25-30ml in the same time.Optimal Pressure for Espresso The generally accepted standard for brewing espresso is 9 bars of pressure. This pressure level is ideal for extracting the right balance of flavors and creating a rich, creamy crema. However, many consumer espresso machines are marketed with pressure ratings of 15 bars or more.The Espresso Golden Ratio The golden ratio for espresso brewing is typically a 1:2 to 1:2.Now, we come to the espresso tamp itself—and the question of how hard to tamp espresso. Here are a few tips for delivering a graceful and effective tamp: Aim for consistent pressure – As mentioned, 20-30 pounds of pressure is the recommended amount for ideal espresso extraction.For example, we should aim to extract 36g of liquid espresso from the 18g of ground coffee in 30 seconds, giving us our target ratio of 1:2. Don’t be afraid to try different coffees or big changes in your ratio style, but when you find a coffee you like, stick with it for some time!