What grind size is the Timemore C2?
The Timemore C2 can grind coffee between a range of 0 – 950 microns . Their durable stainless steel grinding discs ensure a consistent grind size, making them suitable for different brewing methods. Despite its high performance, the Timemore remains affordable and offers excellent value for money.
Is 10 bar too much for espresso?
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. The Acceptable Range While 9 bars is ideal, good espresso can be made within a range of 7 to 11 bars. Some modern machines allow pressure profiling, where pressure changes during brewing. This flexibility can help baristas fine-tune their extractions for different coffee beans and desired flavor profiles.The 1:2 brew ratio has earned its golden reputation because it delivers a cup with balanced flavor and consistent results across different beans and machines. It’s not the only way to make espresso — but it’s the most dependable starting point for both home baristas and professionals.A 1:2 ratio means you use 1 part dry coffee to make 2 parts liquid espresso by weight. So: 20g in → 40g out.There is no Council of Espresso that dictates exact standards but traditionally a shot of espresso was roughly 7-9 grams of coffee brewed in a 1:2 ratio, so a double would be 14-18g coffee grounds into 28-36g of brewed drink.
What is the best espresso ratio?
A traditional espresso is typically 1:2-1:2. Standard Espresso Shot Sizes Here is the quick breakdown regarding volume: A standard single shot of espresso is 1 fluid ounce (approx.
How to select grind size?
Troubleshooting Grind Size Rely on your sense of taste to determine the quality of extraction. Taste and brew time tell you which direction to go. If the coffee taste harsh, bitter, and your mouth feels dry with an ashy aftertaste, your likely grinding too fine. Make your grounds bigger with a coarser grind. This is basically how coarse or how fine your coffee grounds are. If your grounds are too coarse, your espresso will flow too fast and won’t generate enough pressure. This espresso will taste sour a week. And if your grinds are too fine, your espresso won’t even come out and will generate too much pressure.Over-extraction: Too much pressure can lead to bitter, over-extracted espresso. Inconsistency: It’s harder to maintain consistent results with very high pressure.
Which grind is best for espresso?
The consensus among coffee connoisseurs is that a fine grind creates the best espresso. If your grind is too fine, water struggles to pass through, leading to over-extraction. The result is a bitter, harsh-tasting espresso with a slow or even choked flow.The consensus among coffee connoisseurs is that a fine grind creates the best espresso.Be mindful that with too fine a grind, your coffee might overextract. This can mean bitter, ashy flavors in the cup and a muddy mouthfeel.