UNCUT: Home Barista Espresso Workflow | Bambino Plus + Niche Zero | Tulip Latte Art
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- Опубліковано 28 вер 2024
- For a home barista, an espresso workflow usually entails several steps:
1. Preparation: Start by grinding fresh coffee beans to the appropriate fineness. Then, ensure your espresso machine is clean and warmed up to the right temperature.
2. Dosing and Tamping: Measure the appropriate amount of coffee grounds (usually around 18-20 grams for a double shot) and tamp them evenly and firmly into the portafilter.
3. Extraction: Lock the portafilter into the espresso machine, initiate the extraction process, and monitor the flow of espresso to ensure it's within the desired parameters (usually around 25-30 seconds).
4. Texturing Milk (if making a milk-based drink): If making a milk-based drink like a latte or cappuccino, steam and texture milk to the desired consistency while the espresso is extracting.
5. Pouring: Once the espresso shot is extracted, pour it into a preheated cup. If making a milk-based drink, pour the textured milk over the espresso to create your desired beverage.
6. Cleaning: After use, clean the portafilter, group head, and steam wand to maintain the espresso machine's performance and hygiene.
7. Enjoyment: Sit back, savor your freshly brewed espresso, and appreciate the craftsmanship of your home barista skills!
Remember, experimentation and practice are key to mastering the art of home espresso-making. Adjusting variables like grind size, dose, and extraction time can help you fine-tune your espresso to perfection.
HOME BARISTA CORNER
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New Bambino Plus owner here and this is one of the most helpful videos I have seen. Thank you!
You're very welcome. Thank you for watching!
Thank you for the thorough walkthrough! Really helpful. I’m having a lot of trouble with making a mess and getting grounds everywhere when doing the WDT step. Which dosing funnel are you using? Or which one do you recommend?
Nice flow! What pitcher are you using to steam the milk and create the lovely latte art? I see that the pitcher that came with the Bambino is being used to collect waste water! (Good idea) Thanks.
Black milk jug from Rhinoware
Interesting! I just bought Rhino’s tamper a couple of weeks ago and really like it. Will have to check out this jug. Thanks again.
Great workflow. For the bambino plus, during milk steaming do you introduce air first and then swirl? I did not see your pitcher go from down to up position. It looked like the steam wand was always under the milk surface. I am currently learning to steam the milk and finding it difficult to get the right texture.
Depending on the machine. I tilt the milk jug when the steam pressure is not that strong so that it can spin faster. Prosumer machines I don't tilt when steam pressure is really strong. The volume of the milk will increase when I start to add air so sometimes I don't need to submerge the steam wand tip too much or need to do anything. I will only start to add air when the milk starts to spin or create a vortex.
What is the size of the cup, is it 200ml?
250ml
I’ve been having a problem with the bambino where after I hit stop it keeps dripping for a few seconds which makes dosing consistently quite rough. I saw that you turn off your timer after you hit stop but it still drips. Have you found this to an issue when dialing in?
I get about 6-10grams more after hitting stop during manual pulls. Have you noticed anything similar on yours?
That's not the case when I use a different dual spot portafilter. The problem is the plastic inside the Breville portafilter, it's slowing down the pour of espresso. You can remove it. I usually stop the shot 3secs earlier when I dialing-in.
@@HomeBaristaCorner I am using an aftermarket bottomless porta filter with an ims basket. Maybe I should try a double spout and see if it helps.
I usually am trying to stop my shots earlier now, but it’s difficult to guess when I’m trying to go for yield and not time. A minor annoyance for what is otherwise an amazing machine😅