For those looking to explore the rich and nuanced world of espresso with a slightly larger dose, using 22.5g of coffee offers a unique opportunity to deepen the flavor profiles and intensity of your shots. Adjusting the recipes for this increased dose requires careful consideration of water ratios, extraction times, and pressures to maintain balance and highlight the coffee’s best qualities. Here are tailored recipes starting with a 22.5g coffee dose.
Classic Espresso Recipe for 22.5g Coffee
• Coffee: 22.5g (fine espresso grind)
• Water: 45g (output weight)
• Time: 25-30 seconds
• Pressure: 9 bars
• Temperature: 200-205°F (93-96°C)
Instructions: Begin with 22.5g of finely ground coffee. Tamp evenly to ensure a uniform extraction. Aim for a 45g espresso shot within 25-30 seconds. This recipe is designed to create a well-balanced espresso with a slightly increased body and intensity while preserving the coffee’s inherent flavors.
Ristretto for 22.5g Coffee: A Concentrated Delight
• Coffee: 22.5g (fine espresso grind)
• Water: 31-34g (output weight)
• Time: 22-25 seconds
• Pressure: 9 bars
• Temperature: 200-205°F (93-96°C)
Instructions: Using 22.5g of coffee, adjust your machine to extract a more concentrated 31-34g ristretto shot over 22-25 seconds. This method enhances the coffee’s sweetness and body, making for a rich, intense experience.
Lungo with 22.5g Coffee: Exploring Lightness and Nuance
• Coffee: 22.5g (fine espresso grind, slightly coarser than for a classic espresso)
• Water: 56-60g (output weight)
• Time: 30-35 seconds
• Pressure: 9 bars
• Temperature: 200-205°F (93-96°C)
Instructions: For a lungo, start with 22.5g of coffee at a slightly coarser grind. Extract a 56-60g shot over 30-35 seconds. This extended extraction allows for a more nuanced flavor profile, capturing lighter, more delicate tasting notes.
High-Extraction Recipe for 22.5g Coffee
• Coffee: 22.5g (fine espresso grind)
• Water: 50g (output weight)
• Time: 28-32 seconds
• Pressure: 9 bars
• Temperature: 200-205°F (93-96°C)
Instructions: Aim to extract a 50g shot from 22.5g of coffee in 28-32 seconds. This high-extraction approach seeks to fully capture the coffee’s range of flavors, creating a complex and layered espresso experience.
Low-Extraction Recipe for 22.5g Coffee
• Coffee: 22.5g (fine espresso grind)
• Water: 40g (output weight)
• Time: 20-24 seconds
• Pressure: 9 bars
• Temperature: 200-205°F (93-96°C)
Instructions: For a gentler espresso, use 22.5g of coffee to produce a 40g shot in 20-24 seconds. This recipe offers a softer, less intense espresso, ideal for those who prefer a smoother, more approachable cup.
Conclusion
Adapting your espresso recipes to accommodate a 22.5g dose of coffee is a fantastic way to explore the depths of espresso flavors and textures. Whether you crave the intensity of a ristretto, the nuanced layers of a lungo, or something in between, these recipes provide a foundation for experimentation and discovery. Remember, the journey to the perfect espresso is personal and subjective, so don’t hesitate to adjust these parameters to suit your taste preferences.
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