A single. A double. And a triple ristretto? What are all the correct volumes and how long should you be pulling each shot? We asked Gail to set the record straight!
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Thx needed to know how much to put in my expresso martini
Nice video, thank you!
When you pull a triple shot, How many grams of coffee? How long should time it from frist drip?
Red shirt girl is kinda hot. Looks Innocent and looks spunky
doesn't a lungo mean long so its a longer extraction time with same amount of power and same type of grind as an espresso. thats why its called a long shot, at least thats the way i understand it.
How can you say all that and not include the grams of coffee used in each?
Can you make a video with the same amount of coffee, but extracting it three different ways, ristretto, espresso, lungo
Metric System, please! Asking from Germany
Hell Gail! If I am using for Phillips 5360/.10 the finest setting 1 out of 5 would it be risky for the grinder? Or is fine to use it on this setting. As somewhere I watched video that the grinder disk may touch each other. Thanks!
I have a little single shot machine. The porta filter and 2 and 4. How much espresso tonwater ratio for a triple
We have an Astoria (Rio) Espresso maker that has a volume metering pump in the machine, so single "pulls" are always 1 oz and double "pulls" are always 2 oz. If the grind varies, or the amount of tamping then the pull time will vary 20 sec +/- 5 seconds based on the grind. I can control the length of pull by varying how hard I tamp the portafilter.
Could you tamp less to give the water less resistant for a lungo?
forget about the volume.. you get the best result by using scale and weight. Starting point for Ristretto 1:1 ratio, Espresso 2:1 to 2.5:1, Lungo 2.5:1 to 3.5:1 …
my large cup is 400ml …. HOW MUCH FUKIN COFFEE SHOULD I USE!!??
"Lungo" is pronounced Loon-go
What's up with millitres? Get with the program as the rest of the world???☕?
Sometimes i see some from youtube starting timer same time they start there espresso shots,other says start from the first drip of espresso.is it bcoz of the machine?or the beans?
Can you please advice me how to make better espresso on Modex ES4400 – Espresso Maker
I thought a double of 17g coffee In and 34g out?
I'm in love with this gal. She makes it so understandable.
I was searching for story of drugs for an assignment, fell asleep and woke up with this Chanel not knowing what the Fk they're talking about and why I've coffee videos playing for the last 5 hours
Others swear by that single shot is 7g coffe and it is 14g double shot that should take 20-30s. Seems there is no right and wrong – just personal taste.
they are correct the extraction time is the same for standard, ristretto or Lungo the grind is adjusted to either pour less or more volume. the extraction time is the proper "cooking Time" this is the time it takes for all the elements to be present in the coffee. by shutting the machine off early or pulling out the shots early you are creating under extraction and an acidic espresso, and the opposite is the case leaving it in longer it will be bitter. in Italy a "ristretto" is a regional preference here it is offered yet very misunderstood historically. It is all about the chemistry of coffee extraction. For example, it takes 25-30 seconds to pour a standard shot. The beginning of the coffee extraction is acidic, the end is bitter. with this timing the coffee is balanced in the end with a volume of about 25-30ml if the coffee is finer the same cooking time applies but the volume will be less (15-20ml) and the end result balanced and intense, a lungo is longer (40-45ml), coarser, balanced but milder.
I know this is an older video, but it's the first one out of a huge number of great videos from you guys that i think gives incorrect information. I was taught (in Europe) that ristretto (shortened, or restricted) is a standard espresso shot cut short timewise and lungho is a shot with extra water run through the coffee. I never changed grinder settings at my coffee shop nor did I ever see any barista do so in Italy, Poland, Greece or Germany. If you have a citation for changing the grind for ristretto or lungho from an Italian or other European source, I would be very interested in reading it.
You don't change the grind. Ristretto is the just first half of the pour.
Gail, Great Videos! What is your favorite coffee bean for espresso and cappuccino? What about a bean that is closest to what is used in Italy for cappuccino?
Gail, you're the first place I go if I need coffee expertise!
so, you have all dialed in, and a customer asks for a lungo… do you really have to change your grind settings every shot? never seen any barista doing that…
Girls, I’m sorry but you are incorrect.
When you have your grinder dialled in perfected for espresso then you do not need to adjust this grind setting to produce the other drinks, ie ristretto. A Ristretto uses the same grind type as espresso, the same amount of ground coffee, but pulls through less water which produces a shorter shot of coffee, typically 15-20ml as oppose to a 30ml for espresso. The bitter flavours of espresso as typically extracted towards the end of the shot, therefore because a ristretto is stopped early, this results in a less bitter shot
Hope this helps
'Everybody's different'? Except that Italians know how to drink coffee.
So what about tamp pressure? Keep the grind the same, but tamp harder or lighter to change brew time?
Based on this theory that Miranda mentioned, should we re-program our Super Automatic machines to pull a 20 second shot? Or the is it different for Super automatic since
Super Autos usually uses 7 to 10 grams of grounds?
I am considering a Saeco Granbaristo machine and I do not understand what the energy coffee is as comparred to american coffee or espresso. What are the differences?
Thank you
one word: "Verlängerter"
You dont know anything gail. Nothing at all. Its about weight.
IF you made your ristretto shot SWEET, you get an A+.
I have no idea what they are talking about but I watch it because I love Gail
What would you do on a Rancilio Silvia Gail? I've been running mine with 14.5g and getting pretty good shots, but with lighter roast beans that sits pretty low in the bucket… What would you do?
2:10 bad advice. If you change to a coarser grind you will be over extracting coffee. Instead use the same grind size as a single shot and pull a shot in 30 sec max, then add extra hot water. That way it won't have a sour taste followed by a burnt aftertaste and impurities coming from over extracting.
This is very interesting and thanks for sharing this with us. But i'm a little confused… If the grind size dictates how much water will run through in 30 secs and this will result to a ristretto or lungo accordingly, then what's the point of having volumetric buttons on commercial espresso machines? And to tell you the truth, i've never seen a barista re-adjust the grind when i ask for a ristretto…
I've been using 15.4-16g for double shots with the Silvia stock double basket, depending on the beans. 40 minute warm up time, temperature surf voodoo and pretty hard tamp. Standard brewing time for 2 ounces, but like the Italian dude I like to cut it short, at closer to 17-20 seconds. If I adjusted the grind to make the flow slower, I feel it would get over-extracted.. The grinder is a German Zassenhaus stepless hand grinder, which can make it to Turkish style fine powder at the finest setting.
The Silvia is pretty remarkable for the price. I almost got a ECM Technika instead, but decided to go through Silvia as sort of an initiation ritual and history lesson into the espresso world.
Thanks for the videos!
2oz in 25seconds for a double shot of espresso… it means 2oz per glass (4oz total) in 25 seconds? or 1oz per glass in 25 seconds?