Advice for coffee dosing

fi

Hi Everyone
I am seeking advice on the correct dosing levels fopr different sized coffees. I understand that different machines and baskets require different amounts but as a rough guide I am looking for the amount of coffee that should be used to make an 8oz, 12oz, and 16oz coffee. We also use a single group (approx 8grams coffee) for the 8oz (60mls espresso) and the 12oz (90mls) espresso and a double group (approx 16grams coffee) for the 16oz(120mls espresso) but this doesn't seem right to me.  ???
As you can tell, I have had no formal training and am really unsure whether this technique is correct. I don't think that pulling 90mls from a single group is the correct way to go. Any advice will be greatly appreciated

john

Fi Hi welcome to the forum. I am a little confused about what you meant when you said "the correct dosing levels". Could you please explain. Do you mean the level of the tamped ground coffee in the filter basket???? Are you saying that you put 120 ml of coffee into your 16 oz cup??? If so, it is not right. Are you in a cafe? John

fi

Hi John Sorry the questions probably seem all over the place. As you can tell I am very confused. Yes, I am in a cafe but to one has had formal training. ??? I wanted to know how many grams of ground coffee should be put into the basket before it is tamped. Also, we do put 120mls (from a double group head) of espresso into a 16oz cup. Does this seem right to you? We also put 90mls of espresso (from a sinle group) into a 12oz cup and 60mls of espresso into an 8oz cup. I think we should be using a double basket of coffee to extract the 90mls ??? I hope this makes sense to you

john

Fi Something to start with. For regular milk-based coffee drinks, the ratio of milk to espresso coffee is usually considered to be 5:1. The larger cups/milk shake containers are another ball game, but for a full flavored coffee the formula should still apply. Below are a few basic thing to consider: Opinions differ as to what constitutes the perfect espresso. A formula for an espresso is as follows: ;DCorrectly dose and tamp enough freshly ground coffee in the group-handle filter basket. Place the group handle in the group head. Commence the extraction process immediately to produce 25

fi

John, Thank you for some GREAT advice Fi

coffeemaestro

Hi Guys This is my first post and I am a coffee trainer. Dosing is an art. The standard 8grm coffee handle should not have any more than 20mls of water put through it. If your grind and pack is right you should get a great flavoured coffee with good strength. Fot larger cups it goes like this. 12oz cup 18-20 grms of coffee and 30ml pour. 16oz cup 18-20 grms coffee and 40 ml pour. 20oz cup (18-20 grms coffee 30ml pour) x 2.

coffeemaestro

Me again If you want coffee recipes please e-mail me.

fi

Hi coffeemaestro Thanks for the advice. How long should it take to pour the 20mls and the 30mls in the double pour? Fi

coffeemaestro

20mls should be 18-22 seconds at about 9bar of preasure and 30mls should take 15-20 seconds thanks to the graeter flow from the double handle.

coffeemaestro

If your grind and pack are right a 20ml pour should take 18-22 seconds and a 30ml pour should take 15-20 seconds. This is thanks to the greater serface in the double handle.