@@ArtistiCoffeeRoasters I’m very new to coffee, I wonder if it’s just my machine and Porterfilters, but my double shot baskets definitely do not fit into my single spout porterfilter.
With a good grinder and experience. You can get an awesome single shot from that basket with 9 grams of coffee. I don't understand why people try to put 7 gr in a single basket. We put 18 gr in a double, so half is 9 gr.
Hey everyone, I'm currently collecting data about how one could make the lives of specialty coffee shops a lot easier ;) This is why I have two very simple questions: 1. As a coffee shop owner or worker, what are the 2 biggest issues you're dealing with? 2. Regarding your work in the coffee sphere, what would you wish for more than anything else? Thanks so much in advance!
Staffing, right now covid has reduced the work force as international travellers make up a big % if the hospitality industry, and this gap is putting a lot of pressure on the limited number of unskilled staff. 2- the end price if coffee, it’s just too cheap with the ever increasing price of beans, equipment required to be Specality, and business expense, but the cup drive has changed $1 in the past 15 years
I just started running a small coffee shop and I never thought of asking a coffee shop channel questions like these in the comments. Thanks for the simple yet brilliant idea!
I don’t agree with your reasoning about the pressure you brew at being higher when using the single basket: you are right that restricting the flow theoretically increases resistance hence pressure IN the basket (same as grinding finer does), but the machine also has an over pressure valve (OPV) which you set at the highest pressure you want to brew at and obviously this will limit the pressure in your basket at the set point - say 8bar. Therefore you won’t brew at higher pressure with the single dose unless with the double you brew at a lower point than OPV setting because you are grinding coarser. Personally I drink espresso at home, and about 1:3 times I find myself needing to use the single dose basket because I want to limit my caffeine intake and don’t want to throw away half. I haven’t noticed any significant difference in taste/extraction between using the two baskets - but this is way too subjective to judge by; maybe my taste isn’t that refined. But the technical arguments seem to confirm this.
Sure I understand and agree with you on the OPV, this protects the pump and hoses in the machine. When you measure the pressure inside the handle the pressure front the top of the coffee bed back to the pump is only as good as the packed bed of coffee. But thru the bed if the coffee in the single basket the density changes due to the variable areas in the Basket and this has a different pressure inside the puck effecting water flow. Cheers luke
Hey Luke, congrats to you and the entire Artisti Coffee team for the nice work explaining things coffee from your professional knowledge and perspective. Thank you. I think we are actually discussing flow in the single dose basket rather than pressure (which should be rather constant throughout the puck), and it’s 100% true that flow through the coffee sitting at the edge of the basket is less because of the shape which dictates a longer path for the water flowing at roughly same speed (given same pressure). But if we look closely at that shape we notice that there just isn’t more than a small amount of coffee in that longer path (like 20%) and also the result of less flow is under-extraction rather than over-extraction from that coffee - which should have a not so bad effect and to a small degree for the final drink. I think this is a small compromise which was taken into account in the design of these baskets (hence they are a bit more than exactly half of the double basket) and the compromise is worth it in order to be able to get a smaller dose of coffee from the same portafilter as a double. I don’t think a single will ever go bad because of this alone. The best person I can think of to do an experiment and either prove or disprove this is probably @JamesHoffman :)
"Why we DON'T use a Single Shot Coffee Basket to make Coffee?" Because you haven't replaced the standard basic faema-style e61 or LM single basket that comes with the coffee machines. The upgrade path will take you to the IMS so called "The Single". These come in 5 sizes, from 7.5g (miniscule 19.5mm high) to a whopping 12g single (23.5mm high). Do give these a go, then report back here. I did and many of us who caught on these since their release by IMS and E&B (subsidiary of IMS) on the 2014 international coffee show. We use them now in all our cafes, and as soon a customer requests a ristretto or a machiatto...these get pulled out and deployed. It'll change your perception on pulling singles by a mile, believe you me. Cheers mate.
Well there is nothing wrong with your reasoning regarding the flow, but What about the original home of espresso, Italy, where for half a century people have stopped for a single shot several times throughout the day? 7 grams of coffee in, and most often just 14 grams of beverage out. This is the very definition of espresso, despite the fact that most modern places outside of Italy use 18 or more grams for every pull and only serve larger-than-doubles. I would personally prefer to enjoy four or five singles spread apart during the day instead of one or two larger than double shots. I have bought espressos while out that have been closer to triples, and there is probably no such thing as a triple in Italy. I feel it's too much beverage, and too much of a departure from a genuine espresso.
Yes true, the traditional Esprssso has its home, with the lighter roasts and new processing of coffee the traditional extraction just does not do coffee justice.
Great video! Quick question, say I were to use the 21g basket, how would I then manage making two espresso’s at once and then at a separate occasion making one espresso?
I can't say much about a commercial environment, but at home I don't find it difficult to get delicious espresso with a single basket (11.5 gram) or even a smaller one (8g) that requires a special tamper. Grind size needs to be right, and distribution / tamping needs to be done correctly, but the result is excellent. I see absolutely no reason to make more coffee than I need and want, which is usually a single and not a double. I only use the double basket when I'm hosting and need to make a lot of coffee quickly.
i experimented with the single basket for 1 month and came to the same conclusion as you. My basket recommended dose is 7 to 11 gram. After repeated iterations, i find overdosing to 11.5g yields the best results.
I don't really have a problem with them. It works great at my place. :) I think your garden hose illustration is simplifying things a little too much. Remember it is the resistance in the grinded coffee that is building the pressure, not the brew basket.
Same here. Been using single baskets since for over 25 years. Single for aingle espresso, double for double. Easy. And no additional grinder setting dialling required, use same grind setting for both, just on a different singke/double timer settings on my Mazzer Elec. It comes down to patience and a bit of tuning at the beggining, and "stickinnes" to the same or similar coffee been blends selection rather than experimenting with many.
Dude than don't use that basket! Really don't understand why this is a thang? When professionals don't subscribe to such waste-time management? YES...Tell me something I don't already know! YES...
There is no rule that says you need 18g. In Italy where they prepare the best coffee they prepare 3 coffees with 18g 😅, they use 7-8g for a single dose and 14-16g for 2 persons or doppio. This is why the machine is provided with baskets of 7-8 or 15-16 😅 They also use single basket but adapat the temperture of extraction (1.5 degree higher than for double), I used to waste coffee when I starded with 18 or 20g, following fake barista expert but I discovred that the right dose is arround 15g for double dose, and confimed this with baristas who prepare thousands coffees/week.
Important to note, they use very dark roasted coffee in Italy, which also weight less (for the same basket volume) and feels very strong, taste-wise. naturally, with medium, medium-dark roasted coffee, you will need say 9 instead of 7 grams to feel the same volume.
The reason is that in water tubes you get a sharper flow is NOT changing in pressure. The velocity of water changes as it passes through different surfaces so that the flow rate (amount of water passes through a surface unit) stays the same. This doesn't have any thing to do with pressure. Also, in the watering you exemplified, the relative pressure becomes zero as it sprays to the air. What the velocity changes during this cross changes is the FORCE it applies. The same almost happens to single dose portafilter. I said almost, not thoroughly
It is definitely a change in pressure when the tube becomes more constrict. That is why humans have high blood pressure. When extracting single dose, the pressure on the espresso machine is always higher than double dose due to the basket design.
@@yapj0002 the pressure cannot be higher than the OPV setting in you espresso machine. if it is set to 9 bar, it won't be higher than 9 bar within the basket. and according to Pascal law, the pressure will be equal within that volume in all directions..
I believe that a 58mm straight wall basket for a single shot would not work well: the coffee puck would be so thin that controlling the water flow would be extremely difficult. This is, in my opinion, the reason why 100% of the single shot baskets, including the high end competition ones, have the "funnel shape"; it creates a thicker puck with the same amount of coffee, and slightly restricts the flow in order to make extraction more manageable. All the engineers designing coffee equipment for the different companies cannot be wrong water all... My personal experience is that the shape of the single shot baskets works absolutely ok, it is just a matter of getting used to them and adapting the grind size to get the perfect extraction. If you are regularly using the double shot baskets it is only normal that you get a worse extraction with the single one the few times you use it, same as when you buy a different brand basket: you try to extract in the same way but the basket geometry, hole size and distribution, amount of holes etc make a big difference that needs to be taken into consideration.
Nice channel guys, thanks for all the great info! I just wanted to add that one situation in which a single basket can function just fine is with a home lever machine. I just got a single basket for my pre-millenium Europiccola and have no trouble at all getting similar quality to my double shots using the same grind, for two reasons: the diameter is small, only 49mm, which means the shape of the basket is not so flat, and I control the brew pressure directly with my hand so I can easily prevent the water from blowing the puck apart. But I agree, it's darn near impossible to get a good single shot from a 58mm basket on a pump machine.
C'mon, if it was same water VOLUME going through, than OK(as with garden hose example), but we're talking PRESSURE here...all the extra will go to the drip tray via OPV etc. Good single baskets are designed in such a way that you shouldn't even (almost, as I'm still not there) change the grind size as the coffee mass, diameter of the basket and holes/total area are adjusted accordingly. The reason it's difficult to get stable extraction without channeling is the puck prep only. You'll need different 41mm or so tamper and, ideally, extra funnel to fit both, basket and tamper. Owning LM Strada single 7g basket (it has actually straight walls, not sloped ones). Loading 8.5g in it and getting predictable results (grind size/time/yield wise). Why not perfect you ask - I'm still not very confident with my HX machine) Pros in coffee shop environment are obvious
I agree, a professional shouldn't and won't be obligated And at home sure you can nail that sucker but you'll be chasing the magic dragon Which is fine, unless you've got *other* shit to do
Hi, I'm new to this and I have one question, if the original expresso actually uses 7g and a single basket, why no one actually brew expressos like that? :D
It’s the same as in where I’m from, Portugal. You don’t need sugar, that will ruin the coffee 😅, but yes I understand that this might not be easy to like if you’re not used to, but that’s the real expresso for us. I’ll explore other flavors now that I have a Sage barista and see how they compare to the one I’m used to.
No we will look it into, it’s more from the experiences people have using it and the grid change required to change from a single to a double and informing everyone that you can’t treat it the same
Question for you, guys. Have you actually found a basket that will still retain straight walls but hit the lower limit of what is possible in terms of grams for a single shot. Basically, anyone knows a good basket that can accomodate 14 grams MAX but is not "funnelled"?
@@Ghorda9 I know, what i mean is that i use an 18 gram basket for my shot daily. I would want to know if there is anothing that is worth buying to reduce the ground coffee amount that tiny bit. I know 14 grams is on the lower limit of what works.
Can I use the double shot for a single shot? I mean, can I pour lile 13 grams of coffee in a double shot basket so I get a great single shot? I use the single basket all the time and I have a café, but lately the spresso is tasting too bitter 😩 what should I do? I would appreciate your answers..
There is just a small problem. In italy where a normal coffee shop served between 100/200 espresso a day and normal single shot italian espresso is make with 7/9 grams of coffee, how you can make it using only a double basket?
Yes, it would make them work very hard. The roast is darker and usually has a sugar in it. So the quality is different to what we serve in Australia for Specality coffee
a) If I put a single dose (7-9g) of coffee in a "single" conical basket (for 7-9g), I am going to face pressure variation along the puck height (explained in this video) b) If I put a single dose (7-9g) of coffee in a "single" cylindrical basket (for 7-9g), I have a less deep puck and less resistance to water flow (more potential channelling?) c) If I put a single dose (7-9g) of coffee in a "double" cylindrical basket (for 14-18g), I am going to have higher empty space above the puck AND a less deep puck (more turbulence? more potential channelling?) Which scenario is preferable to reduce risks? Or it offers an easier procedure to prevent potential troubles? (e.g., in case b, a finer grind to balance the puck resistance)
I would recommend option (c) with a finer Grind, the water flow will be the most consistent, it will be a shorter extraction, say a 1-3 max as then the puck will float. You will see the extraction speed up
For a single shot can I use a double shot basket in a 2 spout Portafilter when making for 1 cup? Is that fine as I don’t want to go to the expense of buying a single spout portafilter….unless absolutely necessary.
Surprised no one has mentioned the straight-walled La Marzocco 7g single basket yet. Do you have thoughts on this? Would the somewhat more involved workflow (funnel, different tamper) be too much in a coffee shop setting? Personally, I love that basket for home use: it yields singles that are very similar to split doubles, without wasting any coffee.
Sure, it can be used, funnels and tampers and ocd are used in commercial cafes that really focus on quality, there are many that think they want quality but really just want the look of a good machine and to pump it out, not clean the machine correctly and go home as soon as they can.
For sure, cost is the key to a profitable business, that is if you have the volume and quality that people are happy to pay for it. We look at premium quality for premium price. 👍🏻
LaMarzocco has a good single basket with straight walls 41mm - fits between 7-9g. My ECM stock single basket nominates itself to 9g but it needs a bit more , around 11g. I honestly never had issues with channeling or bad taste from both baskets. It's just the trial and error phase till you figure it out.
I should add that when working with dark roasts, the imperfections and difference betwen a double and single basket matter much less, as the coffee is so soluble. The countries where the single shot is used (most mediterranean countries) drink almost exclusively coffee roasted very dark in single shots of 21-25g at over a 1:3 ratio, at which point the coffee is always very well extracted anyway, and the bitter taste is already dominated by the roast level.
@@theodorosconstantinides7417 I've been to 4 and I've seen them used in all 4, and in France too. I have also seen making a double and throwing one out though.
Oh if it was that easy. 😂 pressure profiling works once coffee is wet and the back pressure is formed in a basket. This is a can of worms for a future video.
There are so many different technology’s in machines allowing you to make a coffee. But the technology all has a price point that will give a variance in Esprssso quality. Getting into a HX machine is a good place to start for a quality coffee. Cheers luke
lol, this is silly, there are lots of reasons not to use this style of single basket especially in a commercial setting, but they do pull fine espresso, and lots of people actually prefer the profile that the tapered style basket provides
Thanks, i've been wondering about this. What about pitcher size? I have a 25 and 50 one, and the 50 one is a tad too much for two cappuccinos while the 25 one is obviously for one cup. But my frothing has a higher succes rate with the 25. Is that not more difficult?
We always use the smallest jug, this means less wastage and we can froth quicker with all the alternative milks. We find it’s now rare to have to coffees the same with the same milk. Cheers luke
Sorry, but I don't get it. Actually I use the single basket exclusively, since most of the times I only do one shot with an extraction ratio of about 1:2.5. Even if I have to prepare two shots I prefer to really grind two times and use the single basket two times. That's because I think that using the double basket with the double spout, doesn't lead to an even extraction to both cups. Using the double basket to make a single regular espresso would mean to end up with a ratio of almost 1:1 (and a heavy increase in consuption of beans). Plus you always refer to Ristretto. My definition of Ristretto is a single basket extracted with an 1:1 ratio ending up with approx. 16-18ml. Therefore using the double basket to pour a single shot is already a double Ristretto, while pouring a single Ristretto with that amount of beans would correspond to an even lower ratio. So what am I missing here?
Sounds like that works for you. If your default drink is always a double shot, then using a two pour portafilla with double basket to take just half extraction still ensures you control extraction timings and don't have to lose time changing baskets etc. Of course it also means you use more grind (18 to 20gms for standard double)... But if it is the exception and not the norm the approach makes sense for us, as described in the vid. Less so if your standard pour is single shot.
If your double basket was to go all into one cup you would not have this issue. If your machine is not leve, your puck is not prepped well and so on, your two spouts will surely see different amounts of liquid coming out. This is all eliminated if you remove the spouts or use a naked portafilter. More coffee means more flavour, that is a fact.
That’s ok for a short shot of 40g max yield, you have to use a finer grind as at some point the coffee puck will float and then the water will run around the coffee giving a very watery fast liquid. Cheers luke
Yep that’s correct, we swap them out if we can, it the ridge is ok as we dose under this line by 2-3mm so it does not effect the coffee puck, but it hold the wire in place better. Cheers luke
Hi and thanks for the info, my question is that even my double basket is slightly tapered , so am I better off dosing a triple basket with a double dose as it’s the only straight basket I have ?
Yes, you then have a more consistent and even flow to work with. You may need to go a little finer and make sure you don’t run too long and have the puck float.
After buying a new la marzocco micra I can do amazin coffe also using a single dose basket. I think better thant the double for absurd.... I'm, using the single basket Renato 90+ and grind a little finer than the 18 grams basket.
@@ArtistiCoffeeRoasters how? I mean since you triplicate the amount of coffee needed for an espresso, you divide the time (~25sec) to do a single cup? Or how it's working?
I reckon this advice applies equally to home machines - at least those with an E61. I have put up with 'sludgey' and inconsistent single shots for years and only gave up finally in the last couple of weeks. Immediate improvement well worth the occasional few extra grams. More good advice from Artisti.
I am currently using a single dose basket with an E61 and my results are better than double shot basket. I've tried many and many times with double, and (for me) i get better extraction. My single dose basket is not like the basket showed in the video. My single dose basket is tottally planar, not pressurized and the bottom is full of holes, not only a half of the diameter. My setup: - 12,5 grams of fine ground coffee (grinder: eureka mignon specialità) - 25-30 seconds - 25-35 g extracted coffee. My result is a very creamy and chocolate flavoured coffee. I'm using Illy classic during last month. Best regards.
If the pressure is naturally higher, maybe grind coarser and have a lower flow rate? In your opinion, what would be the smallest 58mm basket one could use?
So helpful, I have cut back on my coffee and using the smaller basket. Takes ages for the coffee to start to come through and then drips too slowly. I had tried everything I could think of and couldn't solve the problem, but now I have the reason!
I still don’t get that . Mind to explain further ? Btw, may I ask how to steam milk at 90 degree for cappuccino? I have a regular customer who wants his cappuccino at 90 degree which somehow I find struggling making a good cup of cappuccino for him. Any tips? Thanks in advance.
Heat the cup, get a small amount of foam, the bring to the normal temp of 65 degrees. Reduce your steam when you can no longer keep the milk spinning without getting any more hiss, the extra high heat will naturally make more bubbles. 👍🏻 cheers luke
@@ArtistiCoffeeRoasters thanks for your tips Luke . We use paper cups even for dine in customers due to pandemic . Hence I can’t heat up the cup . 😉 The milk starts bubbling up once it hits the temperature of 80 degree and it starts overflowing although I use a big pitcher.
If it’s a quiet time of the cafe and the customer ordered a single shot drink only, if I pulled a double, the other shot would then be wasted?!? What’d be a best way to do it?
You can always find a good use for that shot, like cooling it down for a iced coffee or making it into a cake. Check out our espresso martini recipe on our channel!
I work in a café in Venezuela and most of the shops uses single shot baskets and portafilters, while one shot of espresso is around 10-14gx30g and double shots updose to 18-21grams and keep a ratio of 1:2 or 1:2.5, it is really difficult to dial in on those baskets and i always do it on the double basket
On the subject of baskets, do you use the machine manufacturer supplied baskets, or aftermarket? For what reason? I’ve always to date used the baskets that came with the machine, but have recently been looking at what else is available.
@@ArtistiCoffeeRoasters I have seen that video, but it doesn’t really address aftermarket baskets, just the style of basket. There seems to be various opinions out there that VST baskets, or Pullman baskets, will result in a better extraction compared to the manufacturers baskets in a side by side test.
@@ArtistiCoffeeRoasters Thanks for this interesting point, I did not expect that. The main reason why I was thinking about it, was that you can more easily look for _water channeling_ - that is, in order to avoid it…
Hi Guys, For a better understanding of your workflow: If a double ristretto is one espresso how do you prepare one ristretto and double espresso? Thank you in advance
Even in a home environment a single spouted portafilter is not used. But… how can we solve this problem? As of my on average 5-6 daily extractions (18,5 dose with a yield of 43-45 grams divided over two shots), I am alone half of the time and because I don’t want to change my grind size, I end up tossing the second shot several times a day. What some consider a mortal sin. And yes, I can up my size of drink when I am on my own, but I like to drink regular size cappuchino’s. Is what I do the only way to go? You guys also have that problem if a single customer enters the shop and asks for a single drink in a normal size. Do you also toss whatever comes out of the second spout?
Yea this is true, we will save it for iced coffee, or we can choose to do a ristretto over a slit, but you need to ensure the Customer is ok with this given the extra strength
@@ArtistiCoffeeRoasters so you guys do not have a solution for the second sho in home-use? Which gives me ammunition against all those coffee-freaks who keep telling me I am doing something wrong…
Ok I tried 15g of coffee in a double basket and I got 30ml in 10 seconds which seemed way too fast. So I think I prefer the single basket to slow it down for a small shot. For double basket I would use 19g coffee to get 40ml in about 20-30 secs.
Yes so the 15g has lifted, you have to increase the pressure on the tamp and a really fine grind if there is too much room for over expansion. Cheers luke
Single espressos are just fine. They taste great and there is no solid reason to spend 20 gramms of coffee just for one shot. Hehehe stop patronizing people
I read this a lot indeed, but then you need two cup of drinks (one espresso milk drinks) everytime with someone else, otherwise a spill in beans and water. In coffee rooms that is mostly not an issue, and happens a lot, but at home…
Yes, it does seem like a waste at home but if you're trying to get the best flavour from home, it's just what needs to be done. Save the extra shot for an iced coffee in the afternoon or start drinking double ristretto's instead of single shots.
I have a few questions for you, if you don'[t mind: 1) Do you need a bottomless portafilter for the 21g basket into which you put 22.5g? 2) How much coffee do you get from that? 3)How much coffee would you use in a double basket to get about 45 ml (1.5 oz in the USA) of coffee? 4) I had my grinder/distributor and tamp dialled in for Lavazza Espresso Italiano from the warehouse store. When we used that up and went to a full city roast from the local roaster, I had to make the grind finer and tamp down hard to get a 20 second extraction. Why is that? Thanks
1)Most likely yes, otherwise the bottom of your basket will hit the bottom of the portafilter. 21 is usually oversize so i'd say you need a naked portafilter. 2)You get whatever coffee you want, it depends on your recipe ;) 3)Again, it depends on the recipe you use and the coffee. For 45ml out i'd say you need at least 20 grams. Put more ground coffee and your extraction will be higher, obviously. 4)Every coffee is different. Roast level, actual variety, how long since roast, bla bla bla. Your Lavazza is a prepackaged "old" commercial coffee. It's pretty much already shot. Generally speaking you don't need to change your grind much between coffees, providing they are fresh. Nothing wrong with using a supermarket brand in a pinch but you really want to spend more and get coffee roasted, generally, within 7 days so you can have the best experience.
You say you put 22.5g into a 21g basket, is that normal? Should you usually put more into a basket than its rated to? That's very confusing. I would assume you would put 19g into a 19g basket...
main thing to check is if you have enough head space when locking in... prepare and tamp a puck, load it into the machine then take it right back out (without brewing), see if the coffee touched the screen or screw. If so, that's too much for that basket. Get a deeper basket or reduce the dose. If the puck comes out completely unscathed, you should be good to go. The most important question to ask though is, Does it taste good? If it's tasting great, you don't have any problems ; )
The "grams" on a basket are indicative. When you actually have the basket you want to make sure your tamped coffee bed has enough clearance from the grouphead so water can preinfuse nice and even and has time to build pressure. Once full pressure starts you want the rest of the water to push on the water that has already been preinfused rather than on the coffee bed itself, which will happen if your gap is too small. As usual, experiment :)
Also remember that the amount of coffee in your basket is also dictated by the freshness of your coffee eg. younger than 7 days. If it's very fresh, it will be 'fluffy' and expansion will be larger so you will have issues. Your grind particle size also. If your machine can't handle a fine grind, you may have to reduce your dose to compensate for the courser grinder. The quality of your burrs can also play a roll as grind particle size will impact your extractions and the way the particles 'tetris' in the portafilter. - Jimmy
I actually think you left out the most important reason for not using a single basket in a commercial setting and that is they require quite different grind settings (dialling in). You'd need two grinders, each with its own blend/SI in them and only use one for each basket type. This is simply not practical in a commercial setting - so I think that is main reason. Yes, its also much harder to dial in a single basket too, but if that was the only option, then cafes would get good at it and we wouldn't be talking about it. Having to swap is the real issue I think - its just not practical to do so.
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I never had the thought of putting a big basket in a single spout portafilter!
Thank you for opening my eyes! O_O
Haha yes! They all fit! Having a big basket in a single handle is perfect for a double Esprssso 🤙🏻
@@ArtistiCoffeeRoasters I’m very new to coffee, I wonder if it’s just my machine and Porterfilters, but my double shot baskets definitely do not fit into my single spout porterfilter.
With a good grinder and experience. You can get an awesome single shot from that basket with 9 grams of coffee. I don't understand why people try to put 7 gr in a single basket. We put 18 gr in a double, so half is 9 gr.
the single basket from decent espresso (10g for E61 groupheads) is an exception. full 58mm diameter bottom, works perfectly.
Yes, thats great. A new machine producing the correct modern equipment. They have a wonderful product. 👍🏻 cheers luke
Hey everyone, I'm currently collecting data about how one could make the lives of specialty coffee shops a lot easier ;)
This is why I have two very simple questions:
1. As a coffee shop owner or worker, what are the 2 biggest issues you're dealing with?
2. Regarding your work in the coffee sphere, what would you wish for more than anything else?
Thanks so much in advance!
Staffing, right now covid has reduced the work force as international travellers make up a big % if the hospitality industry, and this gap is putting a lot of pressure on the limited number of unskilled staff. 2- the end price if coffee, it’s just too cheap with the ever increasing price of beans, equipment required to be Specality, and business expense, but the cup drive has changed $1 in the past 15 years
@@ArtistiCoffeeRoasters Thank you very much!
I just started running a small coffee shop and I never thought of asking a coffee shop channel questions like these in the comments. Thanks for the simple yet brilliant idea!
I don’t agree with your reasoning about the pressure you brew at being higher when using the single basket: you are right that restricting the flow theoretically increases resistance hence pressure IN the basket (same as grinding finer does), but the machine also has an over pressure valve (OPV) which you set at the highest pressure you want to brew at and obviously this will limit the pressure in your basket at the set point - say 8bar. Therefore you won’t brew at higher pressure with the single dose unless with the double you brew at a lower point than OPV setting because you are grinding coarser.
Personally I drink espresso at home, and about 1:3 times I find myself needing to use the single dose basket because I want to limit my caffeine intake and don’t want to throw away half. I haven’t noticed any significant difference in taste/extraction between using the two baskets - but this is way too subjective to judge by; maybe my taste isn’t that refined. But the technical arguments seem to confirm this.
Sure I understand and agree with you on the OPV, this protects the pump and hoses in the machine. When you measure the pressure inside the handle the pressure front the top of the coffee bed back to the pump is only as good as the packed bed of coffee. But thru the bed if the coffee in the single basket the density changes due to the variable areas in the Basket and this has a different pressure inside the puck effecting water flow. Cheers luke
That is what I think and do too. Coffee usage is decreased and caffeine intake is lowers with single shots.
Hey Luke, congrats to you and the entire Artisti Coffee team for the nice work explaining things coffee from your professional knowledge and perspective. Thank you.
I think we are actually discussing flow in the single dose basket rather than pressure (which should be rather constant throughout the puck), and it’s 100% true that flow through the coffee sitting at the edge of the basket is less because of the shape which dictates a longer path for the water flowing at roughly same speed (given same pressure). But if we look closely at that shape we notice that there just isn’t more than a small amount of coffee in that longer path (like 20%) and also the result of less flow is under-extraction rather than over-extraction from that coffee - which should have a not so bad effect and to a small degree for the final drink. I think this is a small compromise which was taken into account in the design of these baskets (hence they are a bit more than exactly half of the double basket) and the compromise is worth it in order to be able to get a smaller dose of coffee from the same portafilter as a double. I don’t think a single will ever go bad because of this alone.
The best person I can think of to do an experiment and either prove or disprove this is probably @JamesHoffman :)
"Why we DON'T use a Single Shot Coffee Basket to make Coffee?" Because you haven't replaced the standard basic faema-style e61 or LM single basket that comes with the coffee machines. The upgrade path will take you to the IMS so called "The Single". These come in 5 sizes, from 7.5g (miniscule 19.5mm high) to a whopping 12g single (23.5mm high). Do give these a go, then report back here. I did and many of us who caught on these since their release by IMS and E&B (subsidiary of IMS) on the 2014 international coffee show. We use them now in all our cafes, and as soon a customer requests a ristretto or a machiatto...these get pulled out and deployed. It'll change your perception on pulling singles by a mile, believe you me. Cheers mate.
thanks for the info! will give it a try
Well there is nothing wrong with your reasoning regarding the flow, but What about the original home of espresso, Italy, where for half a century people have stopped for a single shot several times throughout the day? 7 grams of coffee in, and most often just 14 grams of beverage out. This is the very definition of espresso, despite the fact that most modern places outside of Italy use 18 or more grams for every pull and only serve larger-than-doubles. I would personally prefer to enjoy four or five singles spread apart during the day instead of one or two larger than double shots. I have bought espressos while out that have been closer to triples, and there is probably no such thing as a triple in Italy. I feel it's too much beverage, and too much of a departure from a genuine espresso.
Yes true, the traditional Esprssso has its home, with the lighter roasts and new processing of coffee the traditional extraction just does not do coffee justice.
Great video!
Quick question, say I were to use the 21g basket, how would I then manage making two espresso’s at once and then at a separate occasion making one espresso?
I can't say much about a commercial environment, but at home I don't find it difficult to get delicious espresso with a single basket (11.5 gram) or even a smaller one (8g) that requires a special tamper. Grind size needs to be right, and distribution / tamping needs to be done correctly, but the result is excellent. I see absolutely no reason to make more coffee than I need and want, which is usually a single and not a double. I only use the double basket when I'm hosting and need to make a lot of coffee quickly.
For sure, glad you have the ability to adjust the grind to suit the single handle. 👍🏻 out tips and tricks are on the way.
i experimented with the single basket for 1 month and came to the same conclusion as you. My basket recommended dose is 7 to 11 gram. After repeated iterations, i find overdosing to 11.5g yields the best results.
@@yapj0002 ,( i find overdosing to 11.5g yields the best results) yes !! my basket ims competitione
I don't really have a problem with them. It works great at my place. :) I think your garden hose illustration is simplifying things a little too much. Remember it is the resistance in the grinded coffee that is building the pressure, not the brew basket.
I think it's supposed to be a simple video. If you want a more expansive explanation ua-cam.com/video/eAf_kNNfGW0/v-deo.html
Yep, definitely supposed to be a simple explanation. Thanks for the link
Great to hear that you can produce a good cup at home.
Same here. Been using single baskets since for over 25 years. Single for aingle espresso, double for double. Easy. And no additional grinder setting dialling required, use same grind setting for both, just on a different singke/double timer settings on my Mazzer Elec. It comes down to patience and a bit of tuning at the beggining, and "stickinnes" to the same or similar coffee been blends selection rather than experimenting with many.
Ditto here. I have no issues producing great espresso out of single dose basket.
Dude than don't use that basket! Really don't understand why this is a thang? When professionals don't subscribe to such waste-time management? YES...Tell me something I don't already know! YES...
Thanks! We are helping educate everyone in the industry from beginner to pro, there is something for all in this channel.👍🏻
There is no rule that says you need 18g. In Italy where they prepare the best coffee they prepare 3 coffees with 18g 😅, they use 7-8g for a single dose and 14-16g for 2 persons or doppio. This is why the machine is provided with baskets of 7-8 or 15-16 😅
They also use single basket but adapat the temperture of extraction (1.5 degree higher than for double), I used to waste coffee when I starded with 18 or 20g, following fake barista expert
but I discovred that the right dose is arround 15g for double dose, and confimed this with baristas who prepare thousands coffees/week.
Important to note, they use very dark roasted coffee in Italy, which also weight less (for the same basket volume) and feels very strong, taste-wise. naturally, with medium, medium-dark roasted coffee, you will need say 9 instead of 7 grams to feel the same volume.
In my case 9 grams basket is perfect
The reason is that in water tubes you get a sharper flow is NOT changing in pressure. The velocity of water changes as it passes through different surfaces so that the flow rate (amount of water passes through a surface unit) stays the same. This doesn't have any thing to do with pressure. Also, in the watering you exemplified, the relative pressure becomes zero as it sprays to the air. What the velocity changes during this cross changes is the FORCE it applies. The same almost happens to single dose portafilter. I said almost, not thoroughly
👍🏻
It is definitely a change in pressure when the tube becomes more constrict. That is why humans have high blood pressure. When extracting single dose, the pressure on the espresso machine is always higher than double dose due to the basket design.
@@yapj0002 the pressure cannot be higher than the OPV setting in you espresso machine. if it is set to 9 bar, it won't be higher than 9 bar within the basket. and according to Pascal law, the pressure will be equal within that volume in all directions..
@@Stantube1000 If pressure is higher than OPV, it would simply be choked.
*Translation*
woarrah: water.
Why do manufacturers keep that shape over the years? isn't it possible to have a single dose with the same diameter but less depth?
Yes it would be, it’s a traditional basket and that’s big with the Italian manufacture industry
I believe that a 58mm straight wall basket for a single shot would not work well: the coffee puck would be so thin that controlling the water flow would be extremely difficult. This is, in my opinion, the reason why 100% of the single shot baskets, including the high end competition ones, have the "funnel shape"; it creates a thicker puck with the same amount of coffee, and slightly restricts the flow in order to make extraction more manageable. All the engineers designing coffee equipment for the different companies cannot be wrong water all...
My personal experience is that the shape of the single shot baskets works absolutely ok, it is just a matter of getting used to them and adapting the grind size to get the perfect extraction. If you are regularly using the double shot baskets it is only normal that you get a worse extraction with the single one the few times you use it, same as when you buy a different brand basket: you try to extract in the same way but the basket geometry, hole size and distribution, amount of holes etc make a big difference that needs to be taken into consideration.
Nice channel guys, thanks for all the great info! I just wanted to add that one situation in which a single basket can function just fine is with a home lever machine. I just got a single basket for my pre-millenium Europiccola and have no trouble at all getting similar quality to my double shots using the same grind, for two reasons: the diameter is small, only 49mm, which means the shape of the basket is not so flat, and I control the brew pressure directly with my hand so I can easily prevent the water from blowing the puck apart. But I agree, it's darn near impossible to get a good single shot from a 58mm basket on a pump machine.
Thanks for the insight, good old lever 👍🏻
C'mon, if it was same water VOLUME going through, than OK(as with garden hose example), but we're talking PRESSURE here...all the extra will go to the drip tray via OPV etc.
Good single baskets are designed in such a way that you shouldn't even (almost, as I'm still not there) change the grind size as the coffee mass, diameter of the basket and holes/total area are adjusted accordingly.
The reason it's difficult to get stable extraction without channeling is the puck prep only. You'll need different 41mm or so tamper and, ideally, extra funnel to fit both, basket and tamper.
Owning LM Strada single 7g basket (it has actually straight walls, not sloped ones). Loading 8.5g in it and getting predictable results (grind size/time/yield wise). Why not perfect you ask - I'm still not very confident with my HX machine)
Pros in coffee shop environment are obvious
Would you make a video showing how to use a single shot coffee basket to make a perfect coffee? Thanks
He just said you can't though.
thanks Jason, its on the way!!
I use SingleShot because i want a single shot and not a double and waisting coffee for nothing. the taste if you do the setup right is excatly same.
I use SingleShot because i want a single shot and not a double and waisting coffee fro nothing. the taste if you do the setup right is excatly same.
This makes no sesne.
If you cant get dwcent coffee from an 8g single basket, you'vr got no business trying to teqch people how to make coffee.
I agree, a professional shouldn't and won't be obligated
And at home sure you can nail that sucker
but you'll be chasing the magic dragon
Which is fine, unless you've got *other* shit to do
Hi, I'm new to this and I have one question, if the original expresso actually uses 7g and a single basket, why no one actually brew expressos like that? :D
Because it’s a bitter and lower complexity taste. You have to use dark roasted Italian coffee, but you would need to add sugar to make it drinkable.
It’s the same as in where I’m from, Portugal. You don’t need sugar, that will ruin the coffee 😅, but yes I understand that this might not be easy to like if you’re not used to, but that’s the real expresso for us.
I’ll explore other flavors now that I have a Sage barista and see how they compare to the one I’m used to.
@@marcoandremartins 7g of coffee? What about ratio?
I use BBE single basket for my coffees. 9+gm, default volume (1:3) . Also pull allonge using default 2 cups button, grind 2 clicks coarser.
Great, how does it taste?
Do you guys have a research paper to reference the effects of this pressure gradient on the pulled shot?
No we will look it into, it’s more from the experiences people have using it and the grid change required to change from a single to a double and informing everyone that you can’t treat it the same
does every aussie own a boomerang?
Yes! Otherwise we would not be able to hunt for our dinner. 😂
Question for you, guys.
Have you actually found a basket that will still retain straight walls but hit the lower limit of what is possible in terms of grams for a single shot. Basically, anyone knows a good basket that can accomodate 14 grams MAX but is not "funnelled"?
i think you're after a 14 gram double basket, single shots are around 7 grams.
@@Ghorda9 I know, what i mean is that i use an 18 gram basket for my shot daily. I would want to know if there is anothing that is worth buying to reduce the ground coffee amount that tiny bit. I know 14 grams is on the lower limit of what works.
@@giodc8599 i know those baskets tend to be beveled a bit but they work fine for me when doing a cortado
@@Ghorda9 What are you using? I got an IMS 18gr as my main but keen to experiment.
@@giodc8599 22 gram double pullman precision basket for two shots and a 14 gram double E61 for a single cortado, also i only use cappuccino cups.
Italian baristas pulling thousands of great single shots everyday.
Can I use the double shot for a single shot? I mean, can I pour lile 13 grams of coffee in a double shot basket so I get a great single shot?
I use the single basket all the time and I have a café, but lately the spresso is tasting too bitter 😩 what should I do? I would appreciate your answers..
Yes you can but it’s a ristretto. So it’s stronger. We will be releasing this video very soon! 👍🏻
There is just a small problem. In italy where a normal coffee shop served between 100/200 espresso a day and normal single shot italian espresso is make with 7/9 grams of coffee, how you can make it using only a double basket?
Yes, it would make them work very hard. The roast is darker and usually has a sugar in it. So the quality is different to what we serve in Australia for Specality coffee
Why aren't there flat wall baskets for single shots?
Good question, mainly because it’s old manufacturing.
a) If I put a single dose (7-9g) of coffee in a "single" conical basket (for 7-9g), I am going to face pressure variation along the puck height (explained in this video)
b) If I put a single dose (7-9g) of coffee in a "single" cylindrical basket (for 7-9g), I have a less deep puck and less resistance to water flow (more potential channelling?)
c) If I put a single dose (7-9g) of coffee in a "double" cylindrical basket (for 14-18g), I am going to have higher empty space above the puck AND a less deep puck (more turbulence? more potential channelling?)
Which scenario is preferable to reduce risks? Or it offers an easier procedure to prevent potential troubles?
(e.g., in case b, a finer grind to balance the puck resistance)
I would recommend option (c) with a finer Grind, the water flow will be the most consistent, it will be a shorter extraction, say a 1-3 max as then the puck will float. You will see the extraction speed up
So if you don’t use a single shot basket how do you go about brewing a single shot? Wouldn’t you have an extra espresso shot?
We have lots of 16oz that use the off shot, or we can upsell the person to a ristretto. Adds 50c and no wastage
For a single shot can I use a double shot basket in a 2 spout Portafilter when making for 1 cup? Is that fine as I don’t want to go to the expense of buying a single spout portafilter….unless absolutely necessary.
Yes. It’s what we do, it’s called a ristretto. It’s sweeter and more body.😂
Surprised no one has mentioned the straight-walled La Marzocco 7g single basket yet. Do you have thoughts on this? Would the somewhat more involved workflow (funnel, different tamper) be too much in a coffee shop setting? Personally, I love that basket for home use: it yields singles that are very similar to split doubles, without wasting any coffee.
Sure, it can be used, funnels and tampers and ocd are used in commercial cafes that really focus on quality, there are many that think they want quality but really just want the look of a good machine and to pump it out, not clean the machine correctly and go home as soon as they can.
Hi. Having problem trying to source these for my E61. Any clues, please? Would be much appreciated.🙂
Hi, sorry are you after a single basket? Or the Handle? And where are you located
Do you happen to know what the Italians, French and Spanish baristas use for single dose espresso which is VERY popular in these countries???
They would be using a single basket but hopefully someone there can comment what they use?
My manager will get mad at me if i follow your insight, single shot should be single port , costing also should be consider
For sure, cost is the key to a profitable business, that is if you have the volume and quality that people are happy to pay for it. We look at premium quality for premium price. 👍🏻
Not all single shot baskets are smaller in diameter at the bottom than at the top.
LaMarzocco has a good single basket with straight walls 41mm - fits between 7-9g. My ECM stock single basket nominates itself to 9g but it needs a bit more , around 11g. I honestly never had issues with channeling or bad taste from both baskets. It's just the trial and error phase till you figure it out.
If your swapping from single l, double and triple it’s very hard to have the same grind and consistency
I should add that when working with dark roasts, the imperfections and difference betwen a double and single basket matter much less, as the coffee is so soluble. The countries where the single shot is used (most mediterranean countries) drink almost exclusively coffee roasted very dark in single shots of 21-25g at over a 1:3 ratio, at which point the coffee is always very well extracted anyway, and the bitter taste is already dominated by the roast level.
I live in a Mediterranean country and I have never seen or heard anyone using a single basket in a commercial setting
@@theodorosconstantinides7417 I've been to 4 and I've seen them used in all 4, and in France too. I have also seen making a double and throwing one out though.
it was my experience as you describe in my overseas travels, dark roast and single baskets.
If pressure is the only drawback, can the problem be solved with a pressure profiling machine?
Oh if it was that easy. 😂 pressure profiling works once coffee is wet and the back pressure is formed in a basket. This is a can of worms for a future video.
I don't own an espresso machine at the moment but when I did, there was a definite difference in quality between the two. This explains why.
There are so many different technology’s in machines allowing you to make a coffee. But the technology all has a price point that will give a variance in Esprssso quality. Getting into a HX machine is a good place to start for a quality coffee. Cheers luke
lol, this is silly, there are lots of reasons not to use this style of single basket especially in a commercial setting, but they do pull fine espresso, and lots of people actually prefer the profile that the tapered style basket provides
Sure, this is why we don’t use them, we are not saying don’t used them, it’s a bit tricky and we find many people what to know how to use them better
Thanks, i've been wondering about this. What about pitcher size? I have a 25 and 50 one, and the 50 one is a tad too much for two cappuccinos while the 25 one is obviously for one cup. But my frothing has a higher succes rate with the 25. Is that not more difficult?
We always use the smallest jug, this means less wastage and we can froth quicker with all the alternative milks. We find it’s now rare to have to coffees the same with the same milk. Cheers luke
Sorry, but I don't get it.
Actually I use the single basket exclusively, since most of the times I only do one shot with an extraction ratio of about 1:2.5. Even if I have to prepare two shots I prefer to really grind two times and use the single basket two times. That's because I think that using the double basket with the double spout, doesn't lead to an even extraction to both cups.
Using the double basket to make a single regular espresso would mean to end up with a ratio of almost 1:1 (and a heavy increase in consuption of beans).
Plus you always refer to Ristretto. My definition of Ristretto is a single basket extracted with an 1:1 ratio ending up with approx. 16-18ml. Therefore using the double basket to pour a single shot is already a double Ristretto, while pouring a single Ristretto with that amount of beans would correspond to an even lower ratio.
So what am I missing here?
Sounds like that works for you. If your default drink is always a double shot, then using a two pour portafilla with double basket to take just half extraction still ensures you control extraction timings and don't have to lose time changing baskets etc. Of course it also means you use more grind (18 to 20gms for standard double)... But if it is the exception and not the norm the approach makes sense for us, as described in the vid. Less so if your standard pour is single shot.
If your double basket was to go all into one cup you would not have this issue. If your machine is not leve, your puck is not prepped well and so on, your two spouts will surely see different amounts of liquid coming out. This is all eliminated if you remove the spouts or use a naked portafilter. More coffee means more flavour, that is a fact.
So what do you propose if one wants to make a single shot of a single espresso (without wasting any beans) ?
We have that video on the way soon !!
I have question, if 21 gr basket, fill up only 18 gr, what happen??
That’s ok for a short shot of 40g max yield, you have to use a finer grind as at some point the coffee puck will float and then the water will run around the coffee giving a very watery fast liquid. Cheers luke
So if you should only use a "straight wall" basket are you saying you never use any of the LM ridged? Thanks for vid as always!
Yep that’s correct, we swap them out if we can, it the ridge is ok as we dose under this line by 2-3mm so it does not effect the coffee puck, but it hold the wire in place better. Cheers luke
Hi and thanks for the info,
my question is that even my double basket is slightly tapered , so am I better off dosing a triple basket with a double dose as it’s the only straight basket I have ?
Yes, you then have a more consistent and even flow to work with. You may need to go a little finer and make sure you don’t run too long and have the puck float.
After buying a new la marzocco micra I can do amazin coffe also using a single dose basket. I think better thant the double for absurd.... I'm, using the single basket Renato 90+ and grind a little finer than the 18 grams basket.
Quesiton for you guys,
So ... if you don't use a single shot basket, how (which one) you use to make an espresso (7gr of coffee) ?
We don’t do a 7g Esprssso, we do a 21g ristretto as an Esprssso. High quality and a ratio of 1 to 1
@@ArtistiCoffeeRoasters how? I mean since you triplicate the amount of coffee needed for an espresso, you divide the time (~25sec) to do a single cup?
Or how it's working?
So your recommendation is to replace the basket with the straight one that can hold the same amount of single shot coffee ground. Right?
If you can do this then yes, it will brew more consistently. Cheers luke
I reckon this advice applies equally to home machines - at least those with an E61. I have put up with 'sludgey' and inconsistent single shots for years and only gave up finally in the last couple of weeks. Immediate improvement well worth the occasional few extra grams. More good advice from Artisti.
I am currently using a single dose basket with an E61 and my results are better than double shot basket. I've tried many and many times with double, and (for me) i get better extraction. My single dose basket is not like the basket showed in the video. My single dose basket is tottally planar, not pressurized and the bottom is full of holes, not only a half of the diameter. My setup:
- 12,5 grams of fine ground coffee (grinder: eureka mignon specialità)
- 25-30 seconds
- 25-35 g extracted coffee.
My result is a very creamy and chocolate flavoured coffee. I'm using Illy classic during last month.
Best regards.
The colour just pops!
If the pressure is naturally higher, maybe grind coarser and have a lower flow rate? In your opinion, what would be the smallest 58mm basket one could use?
A straight wall 12g dose at 10g with a fine grind. Going coarse will only reduce your TDS and not taste as good.
So helpful, I have cut back on my coffee and using the smaller basket. Takes ages for the coffee to start to come through and then drips too slowly. I had tried everything I could think of and couldn't solve the problem, but now I have the reason!
I still don’t get that . Mind to explain further ? Btw, may I ask how to steam milk at 90 degree for cappuccino? I have a regular customer who wants his cappuccino at 90 degree which somehow I find struggling making a good cup of cappuccino for him. Any tips? Thanks in advance.
Heat the cup, get a small amount of foam, the bring to the normal temp of 65 degrees. Reduce your steam when you can no longer keep the milk spinning without getting any more hiss, the extra high heat will naturally make more bubbles. 👍🏻 cheers luke
@@ArtistiCoffeeRoasters thanks for your tips Luke . We use paper cups even for dine in customers due to pandemic . Hence I can’t heat up the cup . 😉
The milk starts bubbling up once it hits the temperature of 80 degree and it starts overflowing although I use a big pitcher.
I use Spring Lever machine with 9 gram basket. It is consistent good. (Many variables are constant.)
If it’s a quiet time of the cafe and the customer ordered a single shot drink only, if I pulled a double, the other shot would then be wasted?!? What’d be a best way to do it?
You can always find a good use for that shot, like cooling it down for a iced coffee or making it into a cake. Check out our espresso martini recipe on our channel!
I've seen it done once. I was shocked to see the barista wasting the shot directly in the drip tray.
I work in a café in Venezuela and most of the shops uses single shot baskets and portafilters, while one shot of espresso is around 10-14gx30g and double shots updose to 18-21grams and keep a ratio of 1:2 or 1:2.5, it is really difficult to dial in on those baskets and i always do it on the double basket
Yes this is what we are explaining. When busy and having to keep the grind dialled in it’s just too hard on one grinder
@@ArtistiCoffeeRoasters kind of sad for me since my single shot wont taste as good or even the same as double
On the subject of baskets, do you use the machine manufacturer supplied baskets, or aftermarket? For what reason? I’ve always to date used the baskets that came with the machine, but have recently been looking at what else is available.
Our other video on baskets will help answer this one ua-cam.com/video/gm2OzyHkhIU/v-deo.html
@@ArtistiCoffeeRoasters I have seen that video, but it doesn’t really address aftermarket baskets, just the style of basket. There seems to be various opinions out there that VST baskets, or Pullman baskets, will result in a better extraction compared to the manufacturers baskets in a side by side test.
Just cut the spout, u will get a naked porta, thats what i did 😂
For sure! A hack done by many! We mentioned this in our naked porta filter video. Cheers luke
@1:30 Yes, thank you ;-) Do you recommend bottomless portafilters instead of single spout ones?
If you like a stronger coffee yes, it brews much better
@@ArtistiCoffeeRoasters Thanks for this interesting point, I did not expect that.
The main reason why I was thinking about it, was that you can more easily look for _water channeling_ - that is, in order to avoid it…
that was helpful, thank you!
🤙🏻
Bottomless is better
What brands of machine would use a triple basket?
All commercial or domestic machines with a deep porta filter handle. Any e61 will allow you to buy one aftermarket
@@ArtistiCoffeeRoasters ok? Would a Breville Oracle or Oracle Touch be such machines
I'm a home user , I use my single quite often
Great. Do you have any tips?
Hi Guys,
For a better understanding of your workflow:
If a double ristretto is one espresso how do you prepare one ristretto and double espresso?
Thank you in advance
Even in a home environment a single spouted portafilter is not used. But… how can we solve this problem?
As of my on average 5-6 daily extractions (18,5 dose with a yield of 43-45 grams divided over two shots), I am alone half of the time and because I don’t want to change my grind size, I end up tossing the second shot several times a day. What some consider a mortal sin. And yes, I can up my size of drink when I am on my own, but I like to drink regular size cappuchino’s.
Is what I do the only way to go? You guys also have that problem if a single customer enters the shop and asks for a single drink in a normal size. Do you also toss whatever comes out of the second spout?
Yea this is true, we will save it for iced coffee, or we can choose to do a ristretto over a slit, but you need to ensure the Customer is ok with this given the extra strength
@@ArtistiCoffeeRoasters so you guys do not have a solution for the second sho in home-use? Which gives me ammunition against all those coffee-freaks who keep telling me I am doing something wrong…
@@jjg19631 Well, how can wasting coffee be anything but wrong? :D
@@oracla I know, I just don’t like them Starbucks-size, like a barbarian.
@@oracla there just is no other way. Cafe’s are doing it the same way.
Thank you sharing your knowledge. Why do they make the single shot baskets then?
It’s old manufacturing that has continued into the future, some companies are realising this and changing it slowly. 👍🏻
@@ArtistiCoffeeRoasters thank for your quick reply
So do you use double shot (flat) basket for single shot too?
I have used half of my coffee by using single basket and still cant get the flavour correctly
That’s why we don’t use them
@@ArtistiCoffeeRoasters thank you for the video.. I just made a good shot using double basket in one try
Ok I tried 15g of coffee in a double basket and I got 30ml in 10 seconds which seemed way too fast. So I think I prefer the single basket to slow it down for a small shot.
For double basket I would use 19g coffee to get 40ml in about 20-30 secs.
Yes so the 15g has lifted, you have to increase the pressure on the tamp and a really fine grind if there is too much room for over expansion. Cheers luke
So how do you get a single shot? I seen the question asked a few times but not answered. Do you really put 10g in a double basket?
You pull a double and throw out one shot.
👏👏👍
Great explanation.
Thank you 🙏🏻
Very useful video. Good clarification.
Some use 2-way and sacrify the other half in case the shop is not that busy.
👍🏻
That's exactly what we do, or rather make the 2nd half a karma espresso for someone if not wanted by the customer
@@coffeerescuescotland9849 ha ha ha, and a a minute after that thee next customer orders thesame thing someone has just finished his first sip.
@@krisram1596 Yup, thats the way it can roll!
It's like you read my mind, I was just wondering this! So are the double baskets used to pull single shots of coffee as well?
Yes, you can split it or do a ristretto. 👍🏻 cheers luke
Who wants a single shot when you can have a double shot!😀
@@Matt-dc8lp Italians, for over half a century.
@@thebarak yes! a good espresso is a pleasure
Single espressos are just fine. They taste great and there is no solid reason to spend 20 gramms of coffee just for one shot. Hehehe stop patronizing people
how do you know all of that? it's all hearsay until yoi back it up with real science
We taste the coffee it produces, that's the best indicator of great coffee, it's not always about science.
I read this a lot indeed, but then you need two cup of drinks (one espresso milk drinks) everytime with someone else, otherwise a spill in beans and water. In coffee rooms that is mostly not an issue, and happens a lot, but at home…
Yes, it does seem like a waste at home but if you're trying to get the best flavour from home, it's just what needs to be done. Save the extra shot for an iced coffee in the afternoon or start drinking double ristretto's instead of single shots.
ah so the italians who invented espresso and use this have been doing it wrong all along and you know better. I see
😂 yep, for Specality coffee and milk base, it’s the way to go.
Just like pizza
But what if you just want one cup of coffee?
Make a wonderful ristretto shot! Your taste bugs will love you. 👍🏻 cheers luke
I have a few questions for you, if you don'[t mind: 1) Do you need a bottomless portafilter for the 21g basket into which you put 22.5g? 2) How much coffee do you get from that? 3)How much coffee would you use in a double basket to get about 45 ml (1.5 oz in the USA) of coffee? 4) I had my grinder/distributor and tamp dialled in for Lavazza Espresso Italiano from the warehouse store. When we used that up and went to a full city roast from the local roaster, I had to make the grind finer and tamp down hard to get a 20 second extraction. Why is that? Thanks
Fresher beans require more fine grinding settings. At least from my experience.
1)Most likely yes, otherwise the bottom of your basket will hit the bottom of the portafilter. 21 is usually oversize so i'd say you need a naked portafilter.
2)You get whatever coffee you want, it depends on your recipe ;)
3)Again, it depends on the recipe you use and the coffee. For 45ml out i'd say you need at least 20 grams. Put more ground coffee and your extraction will be higher, obviously.
4)Every coffee is different. Roast level, actual variety, how long since roast, bla bla bla. Your Lavazza is a prepackaged "old" commercial coffee. It's pretty much already shot. Generally speaking you don't need to change your grind much between coffees, providing they are fresh. Nothing wrong with using a supermarket brand in a pinch but you really want to spend more and get coffee roasted, generally, within 7 days so you can have the best experience.
You say you put 22.5g into a 21g basket, is that normal? Should you usually put more into a basket than its rated to? That's very confusing. I would assume you would put 19g into a 19g basket...
main thing to check is if you have enough head space when locking in... prepare and tamp a puck, load it into the machine then take it right back out (without brewing), see if the coffee touched the screen or screw. If so, that's too much for that basket. Get a deeper basket or reduce the dose. If the puck comes out completely unscathed, you should be good to go. The most important question to ask though is, Does it taste good? If it's tasting great, you don't have any problems ; )
The "grams" on a basket are indicative. When you actually have the basket you want to make sure your tamped coffee bed has enough clearance from the grouphead so water can preinfuse nice and even and has time to build pressure. Once full pressure starts you want the rest of the water to push on the water that has already been preinfused rather than on the coffee bed itself, which will happen if your gap is too small. As usual, experiment :)
What a great answer, thanks.
Great answer too, my job here is done 😆
Also remember that the amount of coffee in your basket is also dictated by the freshness of your coffee eg. younger than 7 days. If it's very fresh, it will be 'fluffy' and expansion will be larger so you will have issues. Your grind particle size also. If your machine can't handle a fine grind, you may have to reduce your dose to compensate for the courser grinder. The quality of your burrs can also play a roll as grind particle size will impact your extractions and the way the particles 'tetris' in the portafilter.
- Jimmy
I actually think you left out the most important reason for not using a single basket in a commercial setting and that is they require quite different grind settings (dialling in). You'd need two grinders, each with its own blend/SI in them and only use one for each basket type. This is simply not practical in a commercial setting - so I think that is main reason. Yes, its also much harder to dial in a single basket too, but if that was the only option, then cafes would get good at it and we wouldn't be talking about it. Having to swap is the real issue I think - its just not practical to do so.
Correct! We wanted to show the extraction difference if you kept all the same. 👍🏻