I love your hair! The ratio of follicles to paste is just perfect. Please make a video about how many grams of product went into your hair, the hydration level of your hair after getting out of shower and prior to applying. Also, do you warm up your hands first? If so, how hard is the friction and for how long? I’ve got an important job interview coming up and I want to look good. It’s for Starbucks. Cheers, Mate.
I wish there were a business where you could pay by the hour to utilize a good quality espresso setup, just to learn and practice, with some help from pros if you needed it. I guess like a modified barista school class lol. I don't want to spend a bunch of money on equipment just to get started, before I actually know what I'm doing, and I don't want to buy super cheap machines to learn on.
@@humanormachine2936 If you'd eventually buy that equipment, why cheap out in the first place. Invest as much as you like coffee and your wallet permits.
Yeah - it would be nice to watch something more down-to-earth ĺike the Barista Express or its successor - the Pro. I've got the latter one and what I struggle with is the pour time - no matter how fine I go with the grind or how hard I tamp - it flows too fast...
The Barista Express - All In One Espresso Machine has got to be one of the most common espresso machines, It would be amazing if you could do a video on how to pull good shots with just this. Many of us don't have the money / time/ counter space to have separate grinders and such. If you could do a video on how to get the most of the Breville Barista Express, without having to use all these other devices, that I think would be great content for all!
Yess finally episode 2!! Been waiting for this. I love this series! It really helps me, a beginning barista, to get better at dialing in different expresso roasts.
Having worked in a bakery, these videos make me feel like a giddy new employee whose boss takes a moment to muse on the "secrets" - the finer details. Thanks James.
Only just saw this video (have watched quite a few of yours 😊), tried out lowering the temperature by 2 degrees and... for the first time in 3 years with my Barista Express I am getting the perfect (!) espresso. I'm over the moon! Instead of drinking my so so (compromised version of) espresso, I'm now thoroughly enjoying a silky smooth, syrupy, dark brown, nutty, chocolaty not too hot, not too cold and without bitter aftertaste super espresso. I have to say, the lowering the temperature makes so much sense, and yet no one else online seems to address this aspect in connection to the pull. Thanks, James. Keep geeking out (🤟) on coffee/espresso, and please keep sharing it in your articulate and inspiring ways. It's so helpful.
@@jameshoffmann my cupboards and kitchen cant contain any more coffee paraphernalia , im pretty sure my gf will disown me if i(if\when) buy more. thanks for potentially making future me homeless.
One of my friends actually gave me a “gift” by just giving me a whole bag of beans three years ago. It took me four months to get everything I needed to brew that coffee. I ordered a moka pot online, and then I drove to Portland to get a porlex, I found James on UA-cam, and I had straight up never had coffee before the day I brewed with it. And here we are three years later, and he COMPLETELY changed my life with that one 17$ bag of coffee from Zoka
Tip: You can time the pre-infusion time yourself by pressing (and holding) the Manual key. As long as you hold the manual button pre-infusion will take place, as soon as you let go the full pressure of the pump starts to hit the coffee. This also influences the taste a lot as i have experienced. Nice to play with while dialing in for the best espresso!
"This tamp is the commemorative 2007 world barista championship tamp", doesn't mention the fact that he won said championship lol. So humble. Great videos!
These videos have been very interesting and valuable. I find the hardest part about dialing in espresso is actually the tasting and determining where it can improve. Have you considered making a video that could give some tips on developing your palette?
@Fionn MacCuill Unless you're making it for someone else. I think there's an objective measure for the flavor that your average coffee drinker would prefer. And given the popularity of Starbucks, I don't think it's what we prefer.
I am still waiting for my first espresso machine to arrive in the mail and I have been binge watching all your videos! Everything is so informative and such high quality. Plus it is fun to see your personal touch and opinion on things. Great work! Thank you so much!
Learned something new today. Thanks! Also, i like how at 3:21 the video got blurry and ( inset ) a chart. I like little details like that in a content. 👍👍
Thank you James, I'm late to getting to this series. I was given a Breville Barista as a second hand gift, and I was about to give up on the whole espresso stuff until I started watching your channel. I have done pour over coffer for the last couple years, and was ready to give up on coffee all together, seems like it's always bitter or sour and tastes like mud muck. Now I'm starting to understand why, thank you for inspiring me to keep working on a good cup of beans!
Between your videos and the coffee and crime time I watch I finally broke down and bought an espresso machine. Nothing fancy, but it gets the job done :-) thank you for your content as always
Just been smashing my way through many of your series, starting to really get an idea of what a magnificent brew tastes like. Thank you #JamesHoffmann. PS, those small designer cup n saucer look fantastic.
That cup and saucer are the most interesting and beautiful I’ve ever seen. If you can produce more of those, you could sell many more for whatever purpose you and the artist would wish to fund with the sales. I would buy a set of four!
I'm not in the most amazing position as a student. I've got nice pre-ground coffee that's fine enough for espresso, and an espresso machine- a DeLonghi Dedica with an aftermarket portafilter & basket- but no grinder. These have really helped me get the most of the coffee and machine I've got. Currently working on a 20g dose in and 38-42g out with a dark roast Sumatran coffee.
Can confirm, espresso does taste 10% better with fancy cup :) Seriously, I love it so much! It adds the extra bit of appreciation to my morning espresso.
Totally agree! A fancy cup definitely elevates the espresso-drinking experience. It's the attention to detail that makes all the difference. Thanks for sharing your love for coffee!
I’m also into Chinese specialty teas. It is absolutely amazing how changing the cup can transform the tea. It would make a fascinating video to see how cup selection improves or devolves a particular coffee. In Chinese tea, the surface that the cup sits on itself can dramatically affect the taste. I have this “magic leaf: (a porcelain saucer) which softens the tea to the point you can’t believe you’re drinking the same tea.
Thank u 4 your post. So what you are saying is if the cup is placed on wood vs stone the tea tastes different? Could you please explain how that works... my head is about to explode. I can imagine something like heat retention from the thing the cup sits on but to alter the taste... please provide details. Thank you in advance and may your day be wonderful.
From "eww" to "delicious". It goes to show that the first taste of your beans doesn't necessarily that they are bad. A few adjustments later and it's delish. Thanks James. I am totally new to brewing speciality coffee (started today actually) and your videos are so helpful and clear.
I really like it a lot that you're explaining why you're doing what you're doing with the coffee to improve the taste. That's pretty helpful for me being an at-home-barista :)
I think ot's fascinating to watch an expert like James dial it in. I'm not quite a beginner, but a novice by comparison, and wouldn't have known to do that last step at all. Very cool.
Best explanation I've seen on the whole planet ! Just what I need to know, so I can get started. There's a lot to learn, but I've got 6 years of experience, that will help :)
Excellent tutorial ! I just got my Breville Dual Boiler yesterday, still in the box. Upgrading from Barista Express, which served me well for 6 years...and died few months after extended warranty ended, typical ! I didn't buy extended warranty this time, not worth the money. I trust Dual Boiler will do well for 5-10 years without braking
FYI: For this machine: You can change the timer from "Time" to "Volume". Thats what I did since I wanna get the same amount out. If I extract too quick/long for my amount I will instantly see it on the shot timer. As long as the flow is not completely off its pretty accurate.
Thanks for making such awesome content, James! Even after making espresso for a few years I still struggle with dialing in and you make it feel much simpler. Also, just ordered a cup! Can't wait to use it.
Wow, can’t believe you were getting espresso grinds with the Niche grind setting above espresso. Pretty sure I saw the metal indicator mid 20’s at 5:46m. Gotta love how different each coffee is
I love this but I don't think this is for a beginner. This is definitely how someone who knows how coffee works, dials in coffee. You made 3 changes after just one taste. You adjusted the temperature, you adjusted the grind setting, and you changed up the brew ratio. You wanted less harshness so you lowered your extraction with a lower temperature. You knew that changing up the temperature would lower your extraction maybe a bit much so you ground finer. You wanted more texture (or relatively high TDS) so you tightened up the brew ratio. All things someone would do if they knew what the outcome was gonna be and made adjustments for those outcomes. Experience shown through train of thought. Beautifully executed.
But that’s why it’s so useful; there’re hundreds of quality videos on dialing in espresso for the beginner, but very few where the skilled explain the changes they made. If a beginner understands some basic theory and what they can manipulate, this should be followable but not practicable, which is how I learn. I really like to see someone just be good at their craft because even if I don’t understand everything I still learn
I appreciate the feedback! The reason that I want to try this as a series is that there's simply too much to cover, and that different examples should help explain these kinds of choices. If I go slow I waste a lot of coffee, and it takes a lot of time to shoot and to watch. Hopefully I can make 12 or so of these that cover a wide range of coffee, equipment and other scenarios that will give a beginner a broader understanding.
A cheat sheet that describes the different effects on a shot by changing the grind, dose, extraction time, and amount of the shot would be extremely helpful too.
Now that I’m using this same setup myself, I realize that the pre-infusion on BDB makes a non-trivial difference to the output time, taking it away from the 25-30 second rule. Granted, these are equipment-based details, but I wish there was at least some mention of the pre-infusion settings James is using in this video and why the 28-32 second expectation still made sense (clearly there is at least a few seconds worth based on the lag one can observe between starting the shot and kicking in of the pump/ramp-up to full pressure).
😆 I literally just watched on my YT feed a video of a handsomely young James Hoffman smash it for a win at the 2007 WBC so I cracked up laughing now watching him in this vid knowingly look at the camera saying “I’m using the commemorative 2007 WBC tamper”….such a humble guy to not even mention he not only competed but won it that year but your fans appreciate that nod and you should be recognized more for that amazing achievement!!! If you haven’t watched that video of James in action in the 2007 final, it’s a must see to watch a true artist in his element. Also what a humble guy to be using a BDB when he has access to Rolls Royce espresso machines but able to show that even a simple machine can make great coffee. You give me hope with my BDB…and you’re just as handsome now as you were back in 2007 😆
I love how experienced you are you became able to troubleshoot every mistake you find and every time you’re correct! Its like Matthew McConaughey in true detective but its british and about coffee 🤣
Hello James... I would love to see your review of the sage barista express. Really want to see if I can get a two in one. I want to mention that I'm just getting into the coffee scene :)) and espresso making.
I was just trying to dial in today and I got sucked into a rabbit hole of dosage on basket Vs clearance from shower screen. My ims basket is 16 /18g and I tried from 17.5 to 20g and stayed at 20 (just before it started imprinting on the puck) . I think actually I need to go back to 17.5 and play with the dose and grind again as per your videos as it seemed better there. I guess inexperience and not having tons of coffee to waste makes it harder for me! Good videos. Cheers
These dial in videos are great, it really gives me insight into the thought process of an expert when they are dialing in. I also use the same Dual boiler which is great help. Thanks!
How should I measure the time with sage machines? Because at first 10sec pre infusion theres no liquid coming. Should i take that 10sec into account for total time elapsed?
It's risky making two adjustments at once, particularly for a how to. You may be certain of what needs to happen but someone coming at this the first time may want to see what changing temperature does, then change grind setting, then dose. I do understand you were trying to reduce coffee wastage.
That was my impression. I enjoyed the video, but I'm still trying to get a better working knowledge of those charts that purport to show the interplay of different parameters (temp, grind setting, dwell time, shot time, agitation, etc.). I know how changing each one theoretically shifts you one way or the other within the spectrum of sour to sweet to bitter. But how do I know *which one* of those parameters to select to make that happen based on what I am tasting in the current shot? That's what I would like a video like this to explain. Here, all I know is there was some bitterness, some goods things, and some not so good things in the first shot. And then we dropped two of those parameters at once and arrived at something with more "structure" (whatever that means). Even the term "sweet" is an elusive concept that beginners like us often struggle to understand.
The way I understood it, James knew he was getting a good sweet extraction from the first shot but unfortunately also got some bitter flavors in it as well. First, what he did was consider what type of coffee he was brewing, and it was a medium one. From experience he knew that beans that are more developed than light roasts are better suited for lower temperatures, so he adjusted that. Next, he took into account his ratio and thought that the last few grams were where the more bitter flavors were being extracted. However, if he shortens the shot he would also lose too much extraction, so to mitigate that he went just a bit finer. Then he pulled the second shot and evaluated. Finally, as he says, in the last shot he decides to go just a bit shorter to bring out more acidity in the cup. With the third espresso, James tasted all that he had made, and it was good. Is this a good way to dial in if you're someone trying to learn? No. However, for someone with a lot of experience like James, it's a very efficient method
Great video as ever James - would love a 'how to dial in video' for aeropress - always use the same method for making aeropress coffee as I have no idea how each variable changes the taste etc.
Still remember my first time dialling in. Drank every last drop of the first 5 shots, just to make sure I am getting everything right. Soon realized I can't keep doing that till I was done😂
Hi. Can you make video of how I can best make nescafe? I am using nescafe coffee. I put coffee and sugar in milk and put in microwave. It is very good but I want to know if I can make it better.
I bought a used one, which had some issues (it leaked from every gasket leaving a nice puddle on my counter and it had a plastic inner shower screen which was broken). From my research, it's a perfectly nice piece of equipment when it works, but since all of the parts are proprietary, it's almost impossible to find replacement parts. If Breville is sold out, then you're basically shit out of luck. Then there's also the part where Breville isn't a coffee company, it's a company that makes all sorts of stuff, so actually getting support is sort of a hassle. I eventually returned it and just bought a Rancilio Silvia, because at least I know everybody knows how to fix one of those. If you do decide to get a dual boiler, I'd personally say make sure to get a new one.
that looks easy to set the water output on that. My machine feels like it might be more guesswork getting it right. My work machine is an EXPOBAR RUGGERO. You set the water output as a timer..
I’d be very interested to see a series on how you dial in a moka pot. I’ve been using moka pots daily for years and I can assure you there is a ton of decisions to be made there. Would be willing to discuss it even further with you if you need any pointers.
You know normal I would just buy and drink coffee but it’s just coffee but you make coffee really sophisticated and and super interesting and with crazy detail , like dude I just want to drink coffee ahhahaha keep up the good work
Loving this espresso series so far. The only thing that I'm wondering about is over extraction. But maybe that is just what gives me sleepless knights XD
Hi James - you may have done this already (if you have - please point me in the right direction), but if you haven't - would you be able to do a video on what flavour changes the grind, dose, extraction time and brew temperature have on each other? I'd like to get a better understanding on how these 4 variables affect one another and how they can be manipulated to achieve the desired taste or to compensate for an inadequacy.
I would really like to see you one day dial in an espresso using a cheap supermarket brand, I feel it would be valuable as you could use it as a commentary on speciality coffee and fresh roasting as well as being just an interesting experiment to see how good you can get a cheap coffee.
I love your hair! The ratio of follicles to paste is just perfect. Please make a video about how many grams of product went into your hair, the hydration level of your hair after getting out of shower and prior to applying. Also, do you warm up your hands first? If so, how hard is the friction and for how long? I’ve got an important job interview coming up and I want to look good. It’s for Starbucks. Cheers, Mate.
ahahahahaha
HAHHAHA brilliant
Great idea
Funny stuff right there...😂
Great punchline. Though we all now we can't beat the hair, we know we can beat Starbucks.
James is like the David Attenborough of the coffee world.
petdoode01 That is a huge and accurate compliment!
U have to love this guy
Also big British MKBHD vibes
Absolutely this
thats SIR David Attenborough
I could spend all day watching this man making coffee and explaining things.
"How to dial it in: 1) Try it. 2) know which of the 20 factors is wrong. 3) fix it". So simple.
I wish there were a business where you could pay by the hour to utilize a good quality espresso setup, just to learn and practice, with some help from pros if you needed it. I guess like a modified barista school class lol. I don't want to spend a bunch of money on equipment just to get started, before I actually know what I'm doing, and I don't want to buy super cheap machines to learn on.
go work at google or some other tech companies where they have fancy espresso machines you can mess with all you want.
ua-cam.com/video/yo3uxqwTxk0/v-deo.html
@@humanormachine2936 If you'd eventually buy that equipment, why cheap out in the first place. Invest as much as you like coffee and your wallet permits.
Am I sensing sarcasm? Because he told you exactly how he felt about the first pull and what led up to it, and then explained how he dialed it in.
Loving this series, super helpful for us home baristas, and it's nice to see your process. Cheers from the Philippines!
I have a Sage Barista Express, decent coffee beans, scales, leveler. Just need a James Hoffmann for an afternoon.
Same setup as me and I’d LOVE to see James do a dial in video using just that.
Me also! What scales are you using? Trying to find a set that fit on the drip try nicely.
@@SamNelux www.amazon.co.uk/High-precision-Back-Lit-Features-Stainless-Batteries/dp/B01JKX4QAC/ref=sr_1_3?crid=64NU1VQ9Q49X&keywords=brifit+digital+pocket+scales%2C+500g%2F+0.01g&qid=1579984387&sprefix=Brifi%2Caps%2C164&sr=8-3
Yeah - it would be nice to watch something more down-to-earth ĺike the Barista Express or its successor - the Pro. I've got the latter one and what I struggle with is the pour time - no matter how fine I go with the grind or how hard I tamp - it flows too fast...
OneManMob try adjusting the internal grinder setting in the top burr
The Barista Express - All In One Espresso Machine has got to be one of the most common espresso machines, It would be amazing if you could do a video on how to pull good shots with just this. Many of us don't have the money / time/ counter space to have separate grinders and such. If you could do a video on how to get the most of the Breville Barista Express, without having to use all these other devices, that I think would be great content for all!
I like that you have a different language version of the world atlas of coffee in each video. Waiting for the Dutch version!
I like when people notice the little details...
Where is this?
Indonesian version too😀
Yess finally episode 2!! Been waiting for this. I love this series! It really helps me, a beginning barista, to get better at dialing in different expresso roasts.
Having worked in a bakery, these videos make me feel like a giddy new employee whose boss takes a moment to muse on the "secrets" - the finer details. Thanks James.
Only just saw this video (have watched quite a few of yours 😊), tried out lowering the temperature by 2 degrees and... for the first time in 3 years with my Barista Express I am getting the perfect (!) espresso. I'm over the moon! Instead of drinking my so so (compromised version of) espresso, I'm now thoroughly enjoying a silky smooth, syrupy, dark brown, nutty, chocolaty not too hot, not too cold and without bitter aftertaste super espresso. I have to say, the lowering the temperature makes so much sense, and yet no one else online seems to address this aspect in connection to the pull. Thanks, James. Keep geeking out (🤟) on coffee/espresso, and please keep sharing it in your articulate and inspiring ways. It's so helpful.
I have Breville barista express I think factory setting is 93C is it legit?
Wish there is a tutorial like these, for all type/brand consumer grade machines.
IDEA: A video on a christmas shopping list for people who want to head down the coffee rabbit hole.
I'm working on a Christmas Coffee Gift video - should be done by the end of the month!
@@jameshoffmann my cupboards and kitchen cant contain any more coffee paraphernalia , im pretty sure my gf will disown me if i(if\when) buy more. thanks for potentially making future me homeless.
One of my friends actually gave me a “gift” by just giving me a whole bag of beans three years ago. It took me four months to get everything I needed to brew that coffee. I ordered a moka pot online, and then I drove to Portland to get a porlex, I found James on UA-cam, and I had straight up never had coffee before the day I brewed with it. And here we are three years later, and he COMPLETELY changed my life with that one 17$ bag of coffee from Zoka
This is a great little story!
John Doe yep! Took me 4 years to get the right equipment. I was given a bag of Brazilian burbon and had no idea what to do with it!
Tip: You can time the pre-infusion time yourself by pressing (and holding) the Manual key. As long as you hold the manual button pre-infusion will take place, as soon as you let go the full pressure of the pump starts to hit the coffee. This also influences the taste a lot as i have experienced. Nice to play with while dialing in for the best espresso!
Do you think James was including the standard 7s pre inf in the total time? Or do you think he was deducting that?
@@riddlemethis79 James replied to this in a earlier comments. It was timed using the machine timer - including the pre infusion.
Thanks for the tip! I'll definitely try that out when dialing in my espresso. It's always great to have more control over the brewing process.
@@riddlemethis79it included the preinfusion time
"This tamp is the commemorative 2007 world barista championship tamp", doesn't mention the fact that he won said championship lol. So humble. Great videos!
These videos have been very interesting and valuable. I find the hardest part about dialing in espresso is actually the tasting and determining where it can improve. Have you considered making a video that could give some tips on developing your palette?
@Fionn MacCuill Unless you're making it for someone else. I think there's an objective measure for the flavor that your average coffee drinker would prefer. And given the popularity of Starbucks, I don't think it's what we prefer.
I am still waiting for my first espresso machine to arrive in the mail and I have been binge watching all your videos! Everything is so informative and such high quality. Plus it is fun to see your personal touch and opinion on things. Great work! Thank you so much!
Which machine did you get?
Got the same machine James. Your video enabled me to pull improved shot out of this machine. Thanks
“We’ve just nailed it straight out of the gate, which is not helpful” 😂
Learned something new today. Thanks!
Also, i like how at 3:21 the video got blurry and ( inset ) a chart. I like little details like that in a content. 👍👍
Thank you James, I'm late to getting to this series. I was given a Breville Barista as a second hand gift, and I was about to give up on the whole espresso stuff until I started watching your channel. I have done pour over coffer for the last couple years, and was ready to give up on coffee all together, seems like it's always bitter or sour and tastes like mud muck. Now I'm starting to understand why, thank you for inspiring me to keep working on a good cup of beans!
I can't be the only one that wants audio books read by James?
AGREED. James, what do you think about making a side channel with a chapter from your favourite book or an article once a month?
🤣
you’re in luck, he recently announced that he read an audiobook
I love this series, James. Thank you for the great work. You have helped me make such great improvements on my coffee. Cheers!
Awesome series. Would love to see a video/series on "How I Dial in A Pourover"
I saw your cup collaboration on your instagram! The design is soooo cute! I'm glad you used it for this video.
Thank you!
I started into the world of Espresso recently and i love this series!
Between your videos and the coffee and crime time I watch I finally broke down and bought an espresso machine. Nothing fancy, but it gets the job done :-) thank you for your content as always
Just been smashing my way through many of your series, starting to really get an idea of what a magnificent brew tastes like. Thank you #JamesHoffmann.
PS, those small designer cup n saucer look fantastic.
That cup and saucer are the most interesting and beautiful I’ve ever seen. If you can produce more of those, you could sell many more for whatever purpose you and the artist would wish to fund with the sales. I would buy a set of four!
I've had some Bourbon aged coffee, very special, like James said when he opened the bag, strong vanilla notes !
I'm not in the most amazing position as a student. I've got nice pre-ground coffee that's fine enough for espresso, and an espresso machine- a DeLonghi Dedica with an aftermarket portafilter & basket- but no grinder. These have really helped me get the most of the coffee and machine I've got. Currently working on a 20g dose in and 38-42g out with a dark roast Sumatran coffee.
Right now I’m learning to brew with my Flair, this series is so helpful!
Can confirm, espresso does taste 10% better with fancy cup :) Seriously, I love it so much! It adds the extra bit of appreciation to my morning espresso.
Totally agree! A fancy cup definitely elevates the espresso-drinking experience. It's the attention to detail that makes all the difference. Thanks for sharing your love for coffee!
Just started out, I have these two pieces of equipment. This video is pure gold for me.
and I see that you addressed temperature in this one - great!
I’m also into Chinese specialty teas. It is absolutely amazing how changing the cup can transform the tea. It would make a fascinating video to see how cup selection improves or devolves a particular coffee. In Chinese tea, the surface that the cup sits on itself can dramatically affect the taste. I have this “magic leaf: (a porcelain saucer) which softens the tea to the point you can’t believe you’re drinking the same tea.
Right.
Thank u 4 your post. So what you are saying is if the cup is placed on wood vs stone the tea tastes different? Could you please explain how that works... my head is about to explode. I can imagine something like heat retention from the thing the cup sits on but to alter the taste... please provide details. Thank you in advance and may your day be wonderful.
"we've just nailed it straight out of the gate" 😎👌
From "eww" to "delicious". It goes to show that the first taste of your beans doesn't necessarily that they are bad. A few adjustments later and it's delish. Thanks James.
I am totally new to brewing speciality coffee (started today actually) and your videos are so helpful and clear.
I really like it a lot that you're explaining why you're doing what you're doing with the coffee to improve the taste. That's pretty helpful for me being an at-home-barista :)
Could we please get more videos like this? It really seems like James is having fun dialing the coffee in and it's a bit more off the cuff. Thank you!
I think ot's fascinating to watch an expert like James dial it in. I'm not quite a beginner, but a novice by comparison, and wouldn't have known to do that last step at all. Very cool.
James, you're simply the best coffee connoisseur out there👌☕
Best explanation I've seen on the whole planet ! Just what I need to know, so I can get started. There's a lot to learn, but I've got 6 years of experience, that will help :)
Classical advice: only change one variable at a time. James Hoffman: I'm gonna change multiple variables on the fly!
If you really know what you're doing, you can get away with it.
James you're simply the best! Amazing work. Thank you
Excellent tutorial ! I just got my Breville Dual Boiler yesterday, still in the box. Upgrading from Barista Express, which served me well for 6 years...and died few months after extended warranty ended, typical ! I didn't buy extended warranty this time, not worth the money. I trust Dual Boiler will do well for 5-10 years without braking
FYI: For this machine: You can change the timer from "Time" to "Volume". Thats what I did since I wanna get the same amount out. If I extract too quick/long for my amount I will instantly see it on the shot timer.
As long as the flow is not completely off its pretty accurate.
I was just about to comment... the Sage machines are volumetric , or at least my Barista Express is..
Thanks for making such awesome content, James! Even after making espresso for a few years I still struggle with dialing in and you make it feel much simpler. Also, just ordered a cup! Can't wait to use it.
感谢你的评论，确实，咖啡的调制是一门艺术，需要不断尝试和调整。希望你使用新的杯子时会有不错的体验！
The tamp. The machine. The grinder. The cup. Everything is so cool!
I bet I couldn’t even taste a difference between the shots but I love watching this man
Luv the Breville/Sage Dual Boiler.
You can configure the Sage/Breville Dual Boiler to pour by volume rather than by time if that is what you prefer.
Wow, can’t believe you were getting espresso grinds with the Niche grind setting above espresso. Pretty sure I saw the metal indicator mid 20’s at 5:46m. Gotta love how different each coffee is
I love this but I don't think this is for a beginner. This is definitely how someone who knows how coffee works, dials in coffee.
You made 3 changes after just one taste. You adjusted the temperature, you adjusted the grind setting, and you changed up the brew ratio.
You wanted less harshness so you lowered your extraction with a lower temperature. You knew that changing up the temperature would lower your extraction maybe a bit much so you ground finer. You wanted more texture (or relatively high TDS) so you tightened up the brew ratio.
All things someone would do if they knew what the outcome was gonna be and made adjustments for those outcomes. Experience shown through train of thought. Beautifully executed.
But that’s why it’s so useful; there’re hundreds of quality videos on dialing in espresso for the beginner, but very few where the skilled explain the changes they made. If a beginner understands some basic theory and what they can manipulate, this should be followable but not practicable, which is how I learn. I really like to see someone just be good at their craft because even if I don’t understand everything I still learn
I appreciate the feedback! The reason that I want to try this as a series is that there's simply too much to cover, and that different examples should help explain these kinds of choices. If I go slow I waste a lot of coffee, and it takes a lot of time to shoot and to watch. Hopefully I can make 12 or so of these that cover a wide range of coffee, equipment and other scenarios that will give a beginner a broader understanding.
@@jameshoffmann I understand. That sounds awesome. I look forward to watching those as well. Love what you're doing thanks for the reply.
I really like the format of the 'How I Dial In' series. Please keep them coming!
Great series and very informational. I like weighing the coffee out verses just extraction time and grind
A cheat sheet that describes the different effects on a shot by changing the grind, dose, extraction time, and amount of the shot would be extremely helpful too.
Now that I’m using this same setup myself, I realize that the pre-infusion on BDB makes a non-trivial difference to the output time, taking it away from the 25-30 second rule. Granted, these are equipment-based details, but I wish there was at least some mention of the pre-infusion settings James is using in this video and why the 28-32 second expectation still made sense (clearly there is at least a few seconds worth based on the lag one can observe between starting the shot and kicking in of the pump/ramp-up to full pressure).
Agreed. I suspect he was deducting the standard 7secs preinf from the total time, but I can’t be sure.
😆 I literally just watched on my YT feed a video of a handsomely young James Hoffman smash it for a win at the 2007 WBC so I cracked up laughing now watching him in this vid knowingly look at the camera saying “I’m using the commemorative 2007 WBC tamper”….such a humble guy to not even mention he not only competed but won it that year but your fans appreciate that nod and you should be recognized more for that amazing achievement!!! If you haven’t watched that video of James in action in the 2007 final, it’s a must see to watch a true artist in his element. Also what a humble guy to be using a BDB when he has access to Rolls Royce espresso machines but able to show that even a simple machine can make great coffee. You give me hope with my BDB…and you’re just as handsome now as you were back in 2007 😆
I just start coffee shop. Very help. Thank you
I love watching you pour espresso
I love how experienced you are you became able to troubleshoot every mistake you find and every time you’re correct! Its like Matthew McConaughey in true detective but its british and about coffee 🤣
watching this video while sipping a espresso I just brewed....Love your channel
I hope it was delicious!
Bourbon barrel coffee. Amazing stuff.
Hello James... I would love to see your review of the sage barista express. Really want to see if I can get a two in one. I want to mention that I'm just getting into the coffee scene :)) and espresso making.
Since I drink coffee and my last name is COFFEE I’m so glad I stumbled on this video. Wow.
Really simple to follow explanations as great video
I was just trying to dial in today and I got sucked into a rabbit hole of dosage on basket Vs clearance from shower screen. My ims basket is 16 /18g and I tried from 17.5 to 20g and stayed at 20 (just before it started imprinting on the puck) . I think actually I need to go back to 17.5 and play with the dose and grind again as per your videos as it seemed better there. I guess inexperience and not having tons of coffee to waste makes it harder for me!
Good videos. Cheers
I really enjoyed your videos! I’m looking forward to see the episode 3.
Thanks for doing it!
Great video, thank you. I wish we could see the puck after each extraction. Cheers.
I just watched your 2007 barista championship - and now that tamper is here too. Wild.
Really sorting out my limited coffee knowledge, James. Thanks.
James pretty much is as close as it gets to something like a "coffee scientist". I love it.
I am so Glad i found u Channel 👍👍greetz from Germany
I want a review of the dual boiler u r using
These dial in videos are great, it really gives me insight into the thought process of an expert when they are dialing in. I also use the same Dual boiler which is great help. Thanks!
4:50 Cries in Rancilio Silvia while temperature surfing...
How should I measure the time with sage machines? Because at first 10sec pre infusion theres no liquid coming. Should i take that 10sec into account for total time elapsed?
It's risky making two adjustments at once, particularly for a how to. You may be certain of what needs to happen but someone coming at this the first time may want to see what changing temperature does, then change grind setting, then dose. I do understand you were trying to reduce coffee wastage.
That was my impression. I enjoyed the video, but I'm still trying to get a better working knowledge of those charts that purport to show the interplay of different parameters (temp, grind setting, dwell time, shot time, agitation, etc.). I know how changing each one theoretically shifts you one way or the other within the spectrum of sour to sweet to bitter. But how do I know *which one* of those parameters to select to make that happen based on what I am tasting in the current shot? That's what I would like a video like this to explain. Here, all I know is there was some bitterness, some goods things, and some not so good things in the first shot. And then we dropped two of those parameters at once and arrived at something with more "structure" (whatever that means). Even the term "sweet" is an elusive concept that beginners like us often struggle to understand.
The way I understood it, James knew he was getting a good sweet extraction from the first shot but unfortunately also got some bitter flavors in it as well. First, what he did was consider what type of coffee he was brewing, and it was a medium one. From experience he knew that beans that are more developed than light roasts are better suited for lower temperatures, so he adjusted that. Next, he took into account his ratio and thought that the last few grams were where the more bitter flavors were being extracted. However, if he shortens the shot he would also lose too much extraction, so to mitigate that he went just a bit finer. Then he pulled the second shot and evaluated. Finally, as he says, in the last shot he decides to go just a bit shorter to bring out more acidity in the cup. With the third espresso, James tasted all that he had made, and it was good.
Is this a good way to dial in if you're someone trying to learn? No. However, for someone with a lot of experience like James, it's a very efficient method
Super interesting. Got me intrigued if coffee shots really do that so vastly different by making such relatively small adjustments
5:48 that facial expression of yours was gold
Great video as ever James - would love a 'how to dial in video' for aeropress - always use the same method for making aeropress coffee as I have no idea how each variable changes the taste etc.
Still remember my first time dialling in. Drank every last drop of the first 5 shots, just to make sure I am getting everything right. Soon realized I can't keep doing that till I was done😂
Hi. Can you make video of how I can best make nescafe? I am using nescafe coffee. I put coffee and sugar in milk and put in microwave. It is very good but I want to know if I can make it better.
I don't even drink coffee and I like watching your videos
Love the cup
“Lots of nice texture. For a washed Ethiopian coffee that may not be something you might expect” - Yes quite, exactly what I was thinking…
Perfect dial in first shot !!
Looking forward to a review on the Dual Boiler. I think it potentially fills a gap in the mid-level prosumer market!
I bought a used one, which had some issues (it leaked from every gasket leaving a nice puddle on my counter and it had a plastic inner shower screen which was broken). From my research, it's a perfectly nice piece of equipment when it works, but since all of the parts are proprietary, it's almost impossible to find replacement parts. If Breville is sold out, then you're basically shit out of luck. Then there's also the part where Breville isn't a coffee company, it's a company that makes all sorts of stuff, so actually getting support is sort of a hassle. I eventually returned it and just bought a Rancilio Silvia, because at least I know everybody knows how to fix one of those.
If you do decide to get a dual boiler, I'd personally say make sure to get a new one.
I have that exact coffee machine at home, it’s really great
that looks easy to set the water output on that. My machine feels like it might be more guesswork getting it right.
My work machine is an EXPOBAR RUGGERO. You set the water output as a timer..
I’d be very interested to see a series on how you dial in a moka pot. I’ve been using moka pots daily for years and I can assure you there is a ton of decisions to be made there. Would be willing to discuss it even further with you if you need any pointers.
Love the videos! Could you confirm at which point you start the timer? When you start the machine or when the first drop hits the cup?
He always starts from when you turn on the pump 👍🏻
You know normal I would just buy and drink coffee but it’s just coffee but you make coffee really sophisticated and and super interesting and with crazy detail , like dude I just want to drink coffee ahhahaha keep up the good work
Very useful video thank you!
@Yevgeniy Friedland so true! The moments when all the negative aspects of modern society shift to the background. Bikes and Coffee! Great.
My setup! I feel proud ha
very informative indeed. thank you very much.
Wow, awesome helpful Video. Thank you james
barrel aged beans are the best omg!
Loving this espresso series so far. The only thing that I'm wondering about is over extraction. But maybe that is just what gives me sleepless knights XD
This is so intesting. I'd love James to come to my house and tell me what my coffee is meant to be like! 😂
Hi James - you may have done this already (if you have - please point me in the right direction), but if you haven't - would you be able to do a video on what flavour changes the grind, dose, extraction time and brew temperature have on each other? I'd like to get a better understanding on how these 4 variables affect one another and how they can be manipulated to achieve the desired taste or to compensate for an inadequacy.
I would really like to see you one day dial in an espresso using a cheap supermarket brand, I feel it would be valuable as you could use it as a commentary on speciality coffee and fresh roasting as well as being just an interesting experiment to see how good you can get a cheap coffee.