I want to recreate this tatte recipe I have no idea what this means – just bought a bambino plus and about to go buy coffee beans. I still need to purchase a grinder but in the mean time maybe I can ask Tatte to grind my beans for me lol
by Several_Training9691
29 Comments
It means they use 18 grams of ground coffee to make 34 grams of espresso and it takes them between 29 and 32 seconds to do so using their espresso machine.
Coffee nerds weigh and time their coffee for precision
Yeah, get a grinder (if budget is tight you can get a manual grinder like a Comandante or an 1zpresso). Then the recipe asks for 18 grams beans, probably the one that Tatte sells, grounded fine enough so that 34 grams of liquid comes out of the machine in 29-32 seconds. You would measure the yield as it comes out, so a scale is necessary.
The drams is a typo. Should read grams.
Your bambino plus probably wants to use slightly less than 18g. I find the sweet spot to be around 16g because of the slightly smaller portafilter on the entry level Breville/Sage machines.
For your purposes though, get them to grind for espresso for you. Put in 16g and tamp firmly. Then press the 2 cup button and wait til it’s done.
the amount of beans weighed out is 18 grams
the amount of espresso made from the 18 grams of beans is 34 grams, and the shot is pulled within a 29-32 second timeframe
this is a pretty standard (the standard, according to Hoffman’s recent video on this) espresso recipe.
to be clear, these variables may work for this cafe using a certain bean at a certain roast level, using a particular grinder and machine (with it’s own set of variables such as water temp, grouphead pressure output). you may not be able to replicate this at home exactly, and would require manipulation of the variables (more or less weight of beans, longer or shorter shot time, different output weight).
If you’re asking what the recipe means – it means that use 18 grams of coffee (preferably you grind it yourself right before) to pull the shot until you get 34 grams of coffee (liquid, with crema). They recommend doing this over 29-32 seconds, from the time you start pulling the shot (i.e. pull a lever or press a button, depending on your machine) until you stop it.
Keep in mind that this is not a rule but rather a guidance.
I assume the “drams” is a typo and they mean “grams”. Nobody measures coffee in drams.
Overall this is a very typical espresso recipe, and also what I happen to use every day. You adjust your grind and temperatures so as to get 34 grams of espresso in a 30 second pull.
no they mean [DRAM](https://youtu.be/NwjN3UCBW14?feature=shared)
Their little picture even shows a Bambino Plus…
That’s more or less standard procedure for pulling a shot of espresso. Once you are within this range, adjust the grind size until you get the taste you are looking for.
On my B+ I usually run the shot manually, it starts dripping at 5-6 seconds at which I start a timer, then usually reaches double the yield e.g. 17g in 35g out at around 22-26 on the timer. For me, it’s better than starting the timer when you first hold the button.
It means you are likely to get a good shot of espresso assuming the coffee itself is good.
1-grind 18 grams (weigh the beans before and after grinding, this is because some cheap grinders have things get stuck in them so the dose can be a bit off)
2- pull your shot, since they are pulling 34 grams of coffee out of the 18 grams this means it will be a concentrated type of shot, but still close to the standard 1:2 ratio
3- the last part is the tricky part to recreate, the last part is how long should the shot pull until it reaches the 34 grams, and for that one you will need good puck prep and a good grinder to achieve the required grind size to get that extraction time
but let me give you a tip, you dont need to recreate a recipe in a 1 to 1 way, to get an amazing tasting shot, just do the steps correctly and enjoy the process
You can get them to grind for you but then you’re stuck with that grind size so if it’s not good for your machine then you’re SOL.
I recommend [my article](https://theonlynanu.medium.com/a-beginner-guide-to-dialing-in-espresso-19cbd15597e9) on dialing in espresso
Until you have a grinder, don’t bother trying to recreate this recipe. It’s just not gonna be possible. Use the pressurized basket included with your bambino, and just focus on the dose/yield numbers. You can nail the grind size (ie. time) later.
Pull those drams!
Tatte was one of the most mid cafes I’ve been to in Washington DC
This is espresso 101
It means they don’t proofread their copy.
Pulling time – is the excluding pre infusion?
it means you’re going to need a bigger scotch /ignoring the obvious spelling error
🤓
18 grams in, ~30 second pull and you get 34 big baby drams
As an espresso noob, I too yield drams occasionally 😢
A Bambino Plus is a good machine to get going on, straight out of the box! This recipe is a little misleading in that the time to pull the shot is a *result* of the grind, the dose, how you’ve tamped, etc. Having Tatte grind your beans will get you making espresso, but definitely you need a small scale: a coffee scale is the obvious choice but I’ve been using the little Taylor scale that measures in hundredths of a gram for years.
I would also make sure that you let them know that you’re using a pressurized basket; grinding for that vs. a single wall will be different. Eventually you can get a replacement bottomless portafilter, but I wouldn’t worry about it for now, just have some fun.
In order to get the best out of their roast you need to grind 18grams of coffee and adjust the grinder in a way that it takes 29 to 32 seconds for 34 grams of espresso
Here’s the simple version of a complex process. There’s three types of espresso: ristretto, espresso, and Lungo. Each has different ratios of grams of ground coffee beans in to grams of liquid espresso out. Riatretto is about equal parts (for every 1g in: you get 1g out), traditional espresso is about 1:2 and lungo is 1:4 approx. So if they’re saying they do 18 g in and 34 out, that’s about one to two, so they are doing espresso. The idea is that you adjust the finest of the grind to change the pull times based on the beans and roast to bring out more sourness or acidity. Shorter extraction times bring out more sourness and longer extraction times bring out more bitterness 29 to 32 sec is on the longer side.
Tatte like latte!