How To Brew Dark, Medium and Light Roast Coffees
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- Опубліковано 27 тра 2024
- Join Charles as he continues in a how-to series, discussing the different requirements to making great coffee, and in this video exploring different roast profiles and how to get the best extractions from them. clivecoffee.com/collections/e...
The coffee roasts used in this video, and the suggested recipes for brewing with them, are: 1) The Truth blend, a medium roast by Cat & Cloud roasters, 2) Bronson French Roast, a dark roast by Verve Coffee Roasters and 3) Little Buddy blend, a light roast from Olympia Coffee.
Click here to watch the first video in this series that covers group heads, PIDs and boilers: • How To Choose An Espre...
The machine and grinder used in this video:
LUCCA M58 V2 Espresso Machine:
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ECM V-Titan 64 Flat Burr Grinder:
clivecoffee.com/products/ecm-...
To perfect your coffee brewing skills, check out our Intro to Home Brewing course for more training and information: clivecoffee.com/products/coff...
For more knowledge on all things espresso check out our blog: clivecoffee.com/blogs/learn
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Data- Get a ss at 3:35
More roast -> More porous hence it is
Easier to pull flavors out of a darker roast than a lighter roast
Used 20g dose
Medium roast -
1:1.5 ratio - temperature 200F
20g dose -> 30g coffee in (24-26s)
Dark roast -
1:1.5 - Temperature 195F (190-195F range)
20g dose -> 30g coffee In 22s - shorter brew time reduces bitter aspects
Light roast -
1:2 ratio - temperature 203F
20g dose -> 40g coffee in 28 to 30s
Learning so much with your videos. Thank you.
Good and simple explanation and to the point
Thanks for this excellent video, I found here a recap of the most important adjustments I need to know.
Thanks for an excellent tutorial! Is the shot time different for rotary and home vibe pump machines?
what i needed. thx
Man! I'm so glad I found your channel
Welcome aboard!
Wow, big difference in the shot-time between the light and dark roasts, I didn't consider this before.
I prefer lighter roasts and your method here for lighter roasts was very helpful. I will definitely be trying it. Thanks.
Awesome!
Thanks for this video! I stumbled across it at the perfect time! I bought Columbian beans from a new roaster the other day, and the roast was darker than what I would normally prefer. The coffee tasted very strong and bitter to me, which does then hint towards overextraction. I was expecting the chocolate & molasses which you mentioned. I went with a 18g in and 45g out, at 200 deg F, 25 seconds. Maybe the yield was too much. I'm going to start experimenting a bit with the parameters you suggested.
can you go over a little more about how you adjust the grind depending on roast levels?
I’m a self taught home barista with espresso equipment. I’ve been experimenting with light roast coffee‘s and can tell you depending on your variables you will need to either lower the grind setting and in my case I did not need to or increase the weight in grams that you would normally use for a medium roast going to lighter. It really all depends on your equipment as to which variable you would need to change. I’m already at a lower weight in grams of coffee to extract with medium roast so I knew I didn’t need to go finer in grounds, just used more coffee. FYI, I went from 15.5 grams (med roast) to 17 grams for the lighter. I only wasted one pull of coffee and got it right on the second round. It really depends upon your equipment and it’s allowances or characteristics as to what one needs to adjust. My ECM 54 Esp. Grinder doesn’t have micro adjustments, only halves. If it did I would go another tiny step towards courser for my medium roasts but 15.5 grams is perfectly acceptable standard and extracts a beautiful syrupy taste of choc heaven, lol. Hope this helps.
It’s depend to your machine and how you calibrate the espresso machine!
From my experiment, lighter roast tends to be grounded larger size compare to smaller grind of the darker roasted.
Not sure it is correct or not but that way, it gives me same yield at same duration and same dose (19grams).
Informative
very good video! i thought 18 gr was more 'standard', but will try 20gr too. not to 'strong' at those ratios?
How long would you recommend the pre-infusion on a medium roast?
2:55 what''s the workaround if you don't have a PID? Get a machine with PID? Thanks for the great video!
I'm in Adelaide Australia.. my local roaster sell me a dark columbian bean... hry roast every 2 days and the beans are oily and super fresh. I brew short single shots.. around 18ml that are not bitter... but strong and full bodied.. use a breville bes920.. still playing around with setup
What is the optimal brewing time for medium roast?
Thanks for your very pro videos.
Question about dosing based on roast level - I have noticed that the lower density of a darker roast results in a significantly fuller basket (more volume) for a given dose weight, even after consistent tamping. Is dose ever adjusted based on roast?
Not sure if you think this is worth a reply, but thanks for the videos either way.
Good question! While your basket will be a bit more full when using a darker roaster/less dense coffee, it's the weight that really matters so I wouldn't worry about adjusting your dose based on that. The easy way to think of it is that to get the shot of espresso we want we need to dissolve a certain mass of solids into water. This is why the weight of the dose is so important, and volume not so much. Hope that helps!
- Charles
Awesome and informative video! Thank you. Unfortunately, by the time you dial in your shot and then decide to experiment with the bean to see what other nuances you can extract from it, you’ll easily be onto your second bag. What’s your thoughts on once you find an equation that works with a particular bag of beans, (say a medium roast) and then you try a new bag, say you want to return
Maybe try cheap 5lb bag and experiment. I'm just learning for brew.
for medium roast how many second you brew ya? coz dark roast 22second
Hey! Thanks for the video! I have a question: When talking about brew time of x seconds, is that from the point that the pump is TURNED ON, or from the point at which the first drop of coffee HITS THE BOTTOM of a cup?
What about pre-infusion? For example: the pump runs for 4 seconds followed by a pause for 5 seconds. Does the total brew time include the pre-infusion OR not? Thanks!
With any brew method, it's best to measure brew time starting from when water first hits coffee, as that's when extraction begins. On an espresso machine, the moment you initiate the brewing process you should start counting, regardless of whether or not you use pre-infusion.
- Charles
Do you tend to do the “manual pre-infusion” for lighter roasts?
I’m using a ECM Classika PID (purchased from Clive), and the coffee I’m using is Coava S.O. Blend (dark roast). My recipe is: 18g, 2 oz out, 195 brew temp, and 30 sec shot time. I’m not getting the rich and chocolatey flavor from this espresso. My grinder is a new Specialita (from Clive), and I’ve made very small adjustments ranging from “2” to “3.” Currently have the grind setting at 2.5. Thank you, and please say hi to Hannah.
What a lovely combo! Sounds like you're doing everything right there too. What matters most is that you're enjoying the results :)
If you make milk-based drinks, does brew ratio still matter?
For the dark roast, with 20g in to 30g out, you advise to brew in 22 seconds. I have been to Illy cafè lately, and for a double they do 15g in to 32g out, in 28 seconds (coffee was good, well extracted). I don't understand these massive differences, could you comment on that?
The question is, did you brew the same coffee? If not, why do you expect the same recipe?
I can tell you from experience that going over a 1:2 in 28 seconds with a dark roast will yield a bitter shot (roast and temperature dependent of course). Clive's recipe is much closer to yielding a drinkable shot.
Hi, mind to share,
for brew time 25-30s, start from we start the extraction or the first drop?
With any brew method, it's always best to start counting when water touches coffee, as that's when extraction begins. In an espresso machine that means as soon as you activate the brew cycle or pre-infusion.
- Charles
i try 1:1 for light roast. time is about 33 seconds. you didn’t mention grinder for light roast as many grinder fails to grind light roast properly and i go to manual grinding. taste depends lots on water as well. i don’t have temp control so that may be reason i go for much longer time and much finer grind.
Even with you setting Do you get a sour tasting coffee with a lighter roast ?
For me a light roast with a grind of 14g and an extraction of 28g it’s taking about 80seconds and still tastes sour/sharp? I can’t can’t extract the flavours that the coffee has advertised. I use a Rancilio Silvia V3 and an Ascaso i2 grinder. The grind is very fine but wonder if I should grind finer?
A quick question,
If you manage to pull good espresso hots..
Can you make them more lungo? or it will be more Acid?
I had this problem in my last 250g of Coffee beans.
I tried to change a variety of Grinding settings and Temp but not the Ratio,
so I constantly targeted a 1:2 or more Ratio and all of my shots were Acidly
I was brewing 203-207 because I was hopping that the Acidness will go away with the Temperature but it didn't!
Then I saw this video and I took it as a Guide so Today I managed to pull non-acid shots.
I target the -Ratio and lowering the -Temperature.
I took 40g from 20g coffee beans in 25-26 seconds and it was good (little bit of strong..) but it has room to improve!
So I had this question..
Also about the Timing thing,
Do you start to count as the first drop enters the cup
or as soon as you pull the lever up? (Or push the button like me..)
Thanks for your time and for your Videos!
Hi there! The acidity will depend greatly on the coffee variety being used. A light roast compared to a dark roast will taste wildly different when pulled with the same brew ratio. We always encourage experimentation, what works for one coffee might not for another!
I know you talk about temperature control, but what should you do if you have an entry level machine without temperature control?
One of the most common techniques people employ in that situation is called "temperature surfing." We haven't made a video on the subject, but it essentially involves performing a cooling flush and waiting until a certain point in the boiler's heating cycle to pull your shot. The timing for the can vary based on the machine and the actual level of control may vary but the biggest upshot is that it makes the resulting brew temperature far more consistent and repeatable.
- Charles
Isn't a 1:1.5 ratio kind of small? I thought 1:2 was more of the standard ballpark + or - a little.
Tried this for dark roast. 20 grams 195/90c and 22 sec. Sour and salty as..sour and salt:) adjusted to 200/93c and 30 sec, 20grams to 40grams, perfect. Why is that?
Is the temperature at the boiler or at the group-head?
Hi there! Most espresso machines will read the temperature of the boiler, but with a warm and stable group head, you certainly won't lose much heat through the water's pathway. Hope this helps!
-Amanda
So you should grind finer for darker roasts?
Coarser.
For example,
Medium roast:
coffee 20g in, 30g out
time 25 seconds
Dark roast:
coffee 20g in, 30g out
time 22 seconds
You grind coarser to get same amount of coffee out with shorter time.
Does the brewing pressure play any role, because it’s note easy to get 30g in 22 second with 9bars.
Pressure does play a role in extraction, but 9 bar pressure shouldn't inhibit you in any way. All of our machines use 9 bar pressure, as it's the industry standard for espresso. Getting the proper yield in the right time is all about the grinds. If you find that you're getting less than 30 grams in 22 seconds you'll want to adjust your grind coarser so the water can flow through a bit more quickly. If you're getting more than 30g in 22 seconds then adjust finer to slow down the flow rate. Dialing in takes a bit of trial and error.
If you're not able to nail down that recipe you may consider whether your grinder is up to the task. If that's the case, I highly recommend checking out our video on choosing an espresso grinder ua-cam.com/video/bJWwDBBwH0U/v-deo.html
- Charles
@@clivecoffee Uf your brewing a dark roasted coffee you grind finer to keep the extraction time short, right?
@@mario-vena-barista You would grind coarser. One can stop their shot whenever they'd like, but the key is the amount of espresso produced in a given amount of time.
Here's an example: Let's say I'm aiming to pull a shot with a dark roast coffee at a 1:2 ratio. I'm using a 20g dose so that means my target output would be 40g of liquid espresso, and since it's a dark roast I figure it'll taste good pulled for 25 seconds. Let's say I pull a shot at my current grind setting and stop it when it gets 40g and that happens to be at 30 seconds. That took too long, so if I want to pull a 40g shot in 25 seconds I'll need to make my grind coarser so that the flow rate is faster.
I hope that helps clear this up!
- Charles
@@clivecoffee Hey! That really helped. Thank you very much!
How do u battle acidity in light roasts?
Well, obviously, by getting darker roast!
Haha. Just kidding.
I’d say the mistake that most people make is temperature. Make sure it’s hot enough. Many times, we just turn on our machine, wait for the “ready” light, then pull a shot. That’s a huge mistake! You should wait until your grouphead and portafilter is HOT. (don’t forget to leave your portafilter locked-in while you heat the machine). Touch your portafilter, if it’s still colder than the grouphead, it’s not ready yet.
Then, grind finer. You may have to increase your ratio, like 1:2.2 or 1:2.5 AND maybe even lower your dose.
Give it a try!
What's a fahrenheit
Like we all do, I like to rotate roasts once finishing a bag. When you achieve a particular equation for a certain bag, (say “ coffee A”) then move onto another one, would that same equation be able to be repeated, when you go back to a new bag of “coffee A”. I work with a stepless grinder and while that presents its own challenges, wondering how “repeatable” the equations are or are you finding there may be differences within bags of the same roast ? Thank you.
Excellent question. In short, the same recipe and settings should work for bags of coffee from different roast batches.
There are a few factors that could require different settings for the same coffee. Blends, for instance, will periodically swap out coffees for those from a different farm or older green beans from the same farm. Things like humidity, temperature, or the roast date of the bag can also affect the necessary setting.
Some like to write down or mark certain settings on their grind adjustment gear with a bit of tape to make switching back and forth easier, which can work quite well. With a familiar coffee like Little Buddy I can usually guess how much I'll have to adjust my grind and get a decent shot on my first or second try so it can be well worth taking note of your settings and looking for the patterns.
- Charles
Clive Coffee thanks and with respect to the temperature ranges per type of roast, could they be applied to other brew methods? I.e - pour over and French press?
He didn't explain how the grind size on the grinder varies with varied roast...you can't grind on same grind setting and expect the same brew output...thru out the light medium dark roast.....not even fairly close....couple notches up n down..
Always grind finer on light roasts. But yeah u r right
I didn't know Joseph Gordon-Levitt was a coffee expert.
He didn't say time for medium roast. Why not put numbers on screen
Nice video, but the description of a coffee to water ratio seems to be wrong. If you recommend a 1:1.5 ratio of coffee to water, and start with 20g of coffee, you would add 30g of water. That results in a 50g shot, not a 30g shot.. Perhaps what you are recommending is a 1:1.5 ratio of coffee to finished weight (coffee + water).
Correction: Of course, you would not get a 50g shot, since most of the solids remain in the portafilter. But I still think that the description of the ratio would be better, if you referred to "finished weight" rather than "water".
@@julianvrieslander I think the understanding is clear and your argument is circuitous.
What I am curious about is why he chose to go from 1:2 for light roast beans as opposed to, say going finer on the grind to get the desired extraction. I was under the impression that a longer extraction time would lead to an overly bitter product.
Guess i'll just have to test the flavor differences on my own.
@@ivanrubalcava08 I think lighter roasts require a longer extraction to get those elusive flavours out. I still haven’t managed - may just stick to darker roasts
@@dharm9902 so after a few months of this, I have found that I prefer the french pressing brewing method with a paper filter at the bottom of the plunger.
In order to extract the flavor from a light roast, you will have to dial in the FINER grind to your liking.
Brew time in the french press remains about the same (roughly 4minutes with a "crust break" at the 1minute mark)
@@ivanrubalcava08 hey Ivan. I can see how that works. I sold up all of my “manual gear” for the rancilio - so maybe I can try pre-infusion for 10-15 secs then re-start the extract to see if it’s any better?
Big cup, 1.5 tpn of any coffee + sugar + boiling water. Next morning, when it's cold, it is even better.
It seems that one common thread in all these bougie espresso videos is the equipment rather than emphasis on the actual coffee itself. This doesn't make a whole lot of sense to me. It would seem like really good roasted coffee would come out halfway decent on an inferior setup vs. crap coffee on a $3k + machine...
That's the beauty of coffee; everyone's palate is different, and when it comes down to it, all that really matters is what tastes good to you. Espresso is the most expensive way of making coffee, and bad equipment is really bad for espresso outcomes. You surely don't need ta 3k espresso machine to make great coffee, which is why we put so much emphasis on the grinder, the coffee you're using, and developing technique.
I don’t think this guy actually drinks coffee. He just sells coffee and sells wine, which he also doesn’t drink. 😆