I really love that the Barista knows when to leave things alone. Being obsessive is helpful sometimes, but often leads to diminishing returns. Great video!
A great tip to use a standard dose as a starting point, and adjusting other variables around it. I might add, in cases where the coffee is close but not quite there, changing the dose can help save wastage (especially when you've only got a small bag). This can help chasing the grind around a little bit.
I really like Alan’s charisma and style on camera. I thought it would be nice if there is a mini series where Alan dials in different varieties and origins and showing the variation side-by-side of how a dry processed Brazil vs wet processed brazil. Or a new varietal compared to an old varietal, comparisons like that. Cheers!
A bit of a headache and tiredness. I pushed the caffeine level down right after I left the studio by having 2 quick beers on the Moravian square. It helped
@@andrew.sulisthio yep! It definitely helps if one is a little bit sensitive to caffeine. I never had to spit my coffee since I take as little sips as possible when dialing in
@@andrew.sulisthio Lots of baristas do that. Especially on days weather keep on changing, like in Melbourne, you may have to change the grind setting roughly every hour (during those 4 season days) and no many people can handle that many shots a day lol.
Ales: „in this video we want you to learn how to dial in or calibrate espresso at home, as quickly as possible “ Also Ales: “we’ll be using Victoria Arduino Eagle One Prima espresso machine ”
Thanks for helping me understand on what to look for in dialing in grind setting for single origin beans. This is a reference video for me. I watch this time and time again before i do dialing in.
Excellent, excellent Video. Love how you included the shot where the grind was too fine and the shot that had channeling. You could easily have done a 'perfect' this is how to dial in but because you included common problems it made the video much more useful. Alan presented it perfectly. Looking forward to seeing more from him. Would love to know a little more about how he decides the brew ratio he's aiming for based on the coffee.
Obviously he is a professional and knows exactly what flavors he is trying to pull out and what to change in terms of shot time and grind size (up or down) to get those flavors. And it still took him 2-3 times to get it right. I still enjoyed watching him do it though and appreciate the time he took to explain what he was doing and why. A regular home brewer person usually doesn’t have that extensive knowledge. We are over here just trying to make a decent cup from store bought beans, lol.
how i wish i could determine flavors, I think all espresso, pour over, cuppings are to determine flavors, I know what to do but don't know how to taste. if that makes sense.
It ain’t hard, just takes experience. I’ve been doing it for 22 years now. Still learning, but 98% autopilot at this point. The right equipment helps too-but experience is key.
One of the best dial in videos! I would love to see a serious of these. Just dial in more coffees. Every time three coffees and add some challenging ones
@@annaheya2109 I think per month will be too often and I feel people may get tired of it. I think it can be suitable for a recurring series now and again. How often do you think is suitable?
Great video!! This is going into my SAVED file for when I get frustrated with a new coffee. LOL!! I'm also sending to a friend that just bought her first espresso machine!! ❤️ 🙏 ❤️
Love the video and a sense of fun in the experience! May I ask what is the background song that you open when trying to dial in the 1st coffee? It’s really nice!
Great video, i like. Thank you for the way you explain. But how many espressos did you drink during filming! I sure hope it wasn't in one day 😊 i have Profitec Pro 800, can you recommend please how much seconds for 14 grams and for 20 grams to have good espresso ?
I understand why it isn't practical in a commercial setting, but WDT before tamping has hugely reduced my channeling and improved my shot to shot consistency. I think the extra 15 or so seconds it adds is saved in reducing the number of shots it takes me to dial in.
I agree and we'll include that in the next videos as we're planning to. This was supposed to be a basic guide and we felt that a WDT technique might deserve a separate video/introduction.
Trying to figure out, you dosed at 15g and you got 34g out then you stayed with 15g dose but made the grind coarser and you ended up with 30g out. How did your output weight decrease when you went coarser in the same amount of brew time?
Very nice video! I notice the coffee starts to drip approx from 11 secs. Some machines like my alex duetto (dual boiler/rotation pump) the coffee already starts to drip after 5 seconds. So how to handle the time on the machine; counting from first drip? or from the moment you pull the lever. I think he does the last in this video... but how to correct for how 'fast' the machine is?
Such a so knowledgeable video ty Ethiopian grind for espresso is just.... Perfect to me lol I would like to taste it with you man That would be so cool and amazing moment for sure !
Very nice video! Way informative! What I would like to know is how to select what espresso should be for milk drinks or how we should tune espresso to be ideal for milk based drinks. Thanks guys!!
Interesting, thq for the vid. I am using aeropress by the way. My house electricity cannot support espresso machine. Would love it how to make any espresso like (concentrated coffee) with any different coffee. And how to tweak it. Invert or non invert Thank you Best regards
Also confused. Not trying to be critical, but this is what I got from the first beans: Shot 1 34gr in 32 sec. astringent and drying taken to be sign of overextraction. Adjustment: grind coarser. My expectation is that we would get the same 34gr out in less time and shorter water-coffee contact time should lead to lower extraction. Shot 2: same output, same time, but asymmetry between the two spouts. My understanding is that experts now think this doesn’t reveal much (if true, amazing that we’ve learned a basic fact like this in only the last two years). Proposed adjustments: none? Third shot: 30gr out in 34 seconds. Much slower?!?
I was happy with the video but i was a bit curious on the pressure changes when he changed the grind size. Does the pressure matter or we just stick to the grind size and yield?
You mention ratios , do I suppose the pump pressure should always be around 9-10 bars? I have an Ascaso uno PID at home which indicates pressure during extraction. Thanks, Marc, Quebec Canada 🇨🇦😉☕️
Know nada about the Espresso/Capuchino machines I notice some have a milk container, others do not. Why ? and is there one better than the other. I want to buy a machine and would like to buy the one that is best for me. Could I please get some advice? Thanks in advance.!!!
Great testing, guys! Just a note concerning wasting coffee: isn't it bad to waste those grinds that you purged between each grind? where did those go? did you use them? or just threw them away?
i’d imagine the idea is sort of to just dial in for a particular bag of coffee and then keep it that way until you swap to another bag. i guess you could use the wastage here but if there’s an uneven grind it may just lead to a bad tasting shot so then you’ve wasted both grinds and water. also worth noting that some grinders are lower retention than others. for example if you’re making coffee at home you may have something like a niche where you’re using just a few beans to purge rather than 20g
I would love to see you guys do a "Best Espresso Machines for Under $200" video or something similar where you pick out your favorite machines under a certain price point and pour shots with each of them and compare.
I agree, wasting coffee for purging should be the thing of the past. The effective way to minimize purging waste is to switch to a 0 retention grinder. There are plenty of them on the market now. For home brewing, NICHE would be my choice.
@@alanjarrar thanks for replying :) I am wondering what's the retention amount/ratio of the grinder used in this video? And normally how much retention of a grinder will make you want to do purging?
@@YOLOMOLOHOHOHO Eureka is officially supposed to have a 5-6g retention thanks to short pathway from the burrs, but I didn't notice any shot changes up until 15g so I sticked to the 15 once I realized it. But it may vary from coffee to coffee. I still would choose NICHE for home espresso brewing. 0.1g retention, affordable price and shots are tasty.
Wish there were more videos with pros like this, they are quite educational. HOWEVER in fora and elsewhere you read people writing that changing grind size should be the last thing to change. You can change temp, yield, extraction time...but grind size ought to be the last resort. This guy is 95 Celsius and always adjusts the grind size....so I'm confused now.
Hey, Dimitris, thanks for the comment! Truth is I was dialing like I would in a coffee shop, where you have a team of co-workers and you need to stabilize a basic variable, which would be the dose. Moving up and down with temperature would be my favorite way to adjust flavor profile indeed. If I want more extraction, I increase by 1-2 Celsius. If I need lower extraction because the cup is bitter, I go 1-2C down and maintain the dose and yield. But in cases like this, where temperature is high enough to aim for higher extraction, I don't want drastic changes that would make a completely different shot, but I just need to adjust/balance the nuances. Grind size affects the shot time so that's why it felt to me like the best thing to do. I tried 96 with the Barn too and it was pretty bad - bitter. Also, as I haven't worked with the setup before, it felt reasonable to stick to adjusting yield and shot times only. Adding temperature changes to the equation would make things unclear - what affected what and when? I like one adjustment at a time to get comfortable and confident both with the new coffee and setup. No need to get confused, my friend. The fora tips might be spot on. There are many roads to Rome (a good espresso). I just chose the one I like to walk.
What's your espresso dial-in tip? What is your current or dream espresso setup?
☕️ Say hello to Alan on Instagram 👉 instagram.com/50percentarabica
📺 Watch our documentary about the AeroPress ► geni.us/AeropressMovie 👍
1 - Espresso Challenge #1 [Jedno Kafe - Liberec, Czech Republic] (0:38)
2 - Espresso Challenge #2 [The Barn - Berlin, Germany] (6:05)
3 - Espresso Challenge #3 [Jokes Aside Coffee - Brno, Czech Republic] (10:26)
I really love that the Barista knows when to leave things alone. Being obsessive is helpful sometimes, but often leads to diminishing returns. Great video!
A great tip to use a standard dose as a starting point, and adjusting other variables around it.
I might add, in cases where the coffee is close but not quite there, changing the dose can help save wastage (especially when you've only got a small bag). This can help chasing the grind around a little bit.
@@matthewjulius5401 Adding or dropping half a gram instead of changing the grind works fantastic too. Great tip!
I really like Alan’s charisma and style on camera. I thought it would be nice if there is a mini series where Alan dials in different varieties and origins and showing the variation side-by-side of how a dry processed Brazil vs wet processed brazil. Or a new varietal compared to an old varietal, comparisons like that. Cheers!
I’d probably have a heart attack before finish dialing in the 2nd bag lol.
He’ll be awake for a while…
How was your next day, Alan? Perhaps you can share it as a meme in your channel!
A bit of a headache and tiredness. I pushed the caffeine level down right after I left the studio by having 2 quick beers on the Moravian square. It helped
I'm no barista, but I heard they sometimes spit the coffee after tasting?
@@andrew.sulisthio yep! It definitely helps if one is a little bit sensitive to caffeine. I never had to spit my coffee since I take as little sips as possible when dialing in
@@andrew.sulisthio Lots of baristas do that. Especially on days weather keep on changing, like in Melbourne, you may have to change the grind setting roughly every hour (during those 4 season days) and no many people can handle that many shots a day lol.
He's really pleasant to watch! I'm sure he'll be a great add to the team :)
We are glad we live in the same city so we can cooperate very often now!
Ales: „in this video we want you to learn how to dial in or calibrate espresso at home, as quickly as possible “
Also Ales: “we’ll be using Victoria Arduino Eagle One Prima espresso machine ”
oh ... you don't have that at home ?
great point! 🤌🏼🤌🏼🤌🏼
so glad hes joinin yall. a true legend, and all funnies aside, excited to learn from him as hes obviously super knowledgeable and has much to share.
Thanks for helping me understand on what to look for in dialing in grind setting for single origin beans. This is a reference video for me. I watch this time and time again before i do dialing in.
Excellent, excellent Video. Love how you included the shot where the grind was too fine and the shot that had channeling. You could easily have done a 'perfect' this is how to dial in but because you included common problems it made the video much more useful.
Alan presented it perfectly. Looking forward to seeing more from him.
Would love to know a little more about how he decides the brew ratio he's aiming for based on the coffee.
Obviously he is a professional and knows exactly what flavors he is trying to pull out and what to change in terms of shot time and grind size (up or down) to get those flavors. And it still took him 2-3 times to get it right. I still enjoyed watching him do it though and appreciate the time he took to explain what he was doing and why. A regular home brewer person usually doesn’t have that extensive knowledge. We are over here just trying to make a decent cup from store bought beans, lol.
how i wish i could determine flavors, I think all espresso, pour over, cuppings are to determine flavors, I know what to do but don't know how to taste. if that makes sense.
@@superduperultraben keep tasting everyday eventually you’ll develop a way
It ain’t hard, just takes experience. I’ve been doing it for 22 years now. Still learning, but 98% autopilot at this point. The right equipment helps too-but experience is key.
I’ve learned that quality of a grinder is very important. Thank you
This is 1 of the 2 best videos I could find on dialing in espresso. Really great stuff! 🙏
What’s the other one? 😂
One of the best dial in videos! I would love to see a serious of these. Just dial in more coffees. Every time three coffees and add some challenging ones
Amazing challenge and tutorial!!❤
Very very very good video. Loves the troubeshooting method.
So happy to see Alan brewing !!!!
🎉
Very interesting to see a barista dial in these shots. Thank you.
Great video, Alan! Love your attitude and enthusiasm.
Fascinating video and great to watch a master at work. Knowing when to leave a grind alone is a skill I need to learn!
Enjoyed your video
This is fun and entertaining! You should do more of this: maybe 3-4 times per year.
You mean per month?
@@annaheya2109 I think per month will be too often and I feel people may get tired of it. I think it can be suitable for a recurring series now and again. How often do you think is suitable?
@@wynparksook5286 I mean if the topic is varied each time I don't think people will get bored
Excellent tutorial and a super way to learn by watching! I have a question as to why pour into two cups and not one?
Enjoyed this calibration process
I Like the way how you guys appreciate coffee, " It is precious" Indeed it's expensive.
This video shows the struggle. Loved it.
Great video!! This is going into my SAVED file for when I get frustrated with a new coffee. LOL!! I'm also sending to a friend that just bought her first espresso machine!! ❤️ 🙏 ❤️
This was an awesome video for someone getting into home espresso like me
Thanks, good to hear it was helpful.
I didn't know I needed a coffee memes instagram page in my life until you mentioned it lol
amazing video as always!
Haha, it's a solid escape out of reality (that everybody needs from time to time).
Love the video and a sense of fun in the experience! May I ask what is the background song that you open when trying to dial in the 1st coffee? It’s really nice!
Great video, i like. Thank you for the way you explain. But how many espressos did you drink during filming! I sure hope it wasn't in one day 😊 i have Profitec Pro 800, can you recommend please how much seconds for 14 grams and for 20 grams to have good espresso ?
The way he describes the shots made my mouth water.
PS I know there is a dirty joke in there somewhere, but I have to go make some espresso
I understand why it isn't practical in a commercial setting, but WDT before tamping has hugely reduced my channeling and improved my shot to shot consistency. I think the extra 15 or so seconds it adds is saved in reducing the number of shots it takes me to dial in.
I agree and we'll include that in the next videos as we're planning to. This was supposed to be a basic guide and we felt that a WDT technique might deserve a separate video/introduction.
50percentarabicaaaa!!!! in the houseee!
Hi! Thank you for the great video! May I please ask what brand are those cups? I LOVE those lovely cups!
Thank you!
Cups are from Loveramics, check them out.
@@EuropeanCoffeeTrip Will do! Thank you!!
Trying to figure out, you dosed at 15g and you got 34g out then you stayed with 15g dose but made the grind coarser and you ended up with 30g out. How did your output weight decrease when you went coarser in the same amount of brew time?
Classic bs
It's the uneven split in portafilter
Best video on dialing in I've seen
Alan, what a legend. Love the style mate
Thank, Oli! I'm glad you enjoyed the video. Send my best to Claude
Very nice video! I notice the coffee starts to drip approx from 11 secs. Some machines like my alex duetto (dual boiler/rotation pump) the coffee already starts to drip after 5 seconds. So how to handle the time on the machine; counting from first drip? or from the moment you pull the lever. I think he does the last in this video... but how to correct for how 'fast' the machine is?
Great video! Alan is amazing
That was cool and fun 💯
Good to hear Abul!
Such a so knowledgeable video ty Ethiopian grind for espresso is just.... Perfect to me lol I would like to taste it with you man That would be so cool and amazing moment for sure !
Really well done video. This barista make this video really pleasant to watch and try to copy his techniques at home
Great video. Super useful and interesting. Thanks for uploading.
❤️❤️❤️❤️❤️❤️ I’m enjoying this video,I’m so excited
Very nice video! Way informative! What I would like to know is how to select what espresso should be for milk drinks or how we should tune espresso to be ideal for milk based drinks. Thanks guys!!
thank you so much ,its really helpful
What a great barista! My new idol 😁
more videos like this !!! perfect
We will try! What topics do you suggest?
@@EuropeanCoffeeTrip
More well-known packages of coffee.
More types of coffee preparation.
That espresso machine and grinder..... that's a dream home office setup right there !
Interesting, thq for the vid.
I am using aeropress by the way. My house electricity cannot support espresso machine.
Would love it how to make any espresso like (concentrated coffee) with any different coffee. And how to tweak it. Invert or non invert
Thank you
Best regards
"I don't like wasting coffee"
I love him ❤
Anyone confused how by making the grind coarser, he got less yield in the same time? 5:37
Also confused.
Not trying to be critical, but this is what I got from the first beans:
Shot 1 34gr in 32 sec. astringent and drying taken to be sign of overextraction.
Adjustment: grind coarser. My expectation is that we would get the same 34gr out in less time and shorter water-coffee contact time should lead to lower extraction.
Shot 2: same output, same time, but asymmetry between the two spouts. My understanding is that experts now think this doesn’t reveal much (if true, amazing that we’ve learned a basic fact like this in only the last two years).
Proposed adjustments: none?
Third shot: 30gr out in 34 seconds. Much slower?!?
what about increasing the dose by 0.5g or 1g to increase the contact time instead of going finer?
stepped grinder user issues
That works like a charm too👌
Sure, we can do it as well, I hope he could go to sleep that night though.
Such a likeable guy. Such a great video!!!
Really liked Alan. Great video and format! Keep it up!
I love his cadence and presentation. Subbed. What grinder is that? Eureka?
Thank you :) Yes, it is Eureka
very informational video.. love to see the process and thoughts behind dialing in different espressos by a pro like him 🙏
I am amazed that this is do e by Czech guys….. Awesome
that was a fun one
great video fellas! really useful and interesting to see how a coffee pro dials in in reality
Can we please have more videos like that please 😍😍😍
I was happy with the video but i was a bit curious on the pressure changes when he changed the grind size. Does the pressure matter or we just stick to the grind size and yield?
You mention ratios , do I suppose the pump pressure should always be around 9-10 bars? I have an Ascaso uno PID at home which indicates pressure during extraction. Thanks, Marc, Quebec Canada 🇨🇦😉☕️
Great video - what scales are you using?
Do you start the timer for the coffee when the coffee starts to drip or when you turn it on?
You start the timer when you press the button/turn it on - that’s when the extraction starts and water gets in touch with coffee in the portafilter.
Include a specialty coffee blend that runs a little darker than your usual fare. Something that you’d dial in at more like 1:1.5 maybe.
💯
Aaah. I thought I was under extracting my Ethiopian coffee but it seems it just have more acidity. Changing to a 1:2.2 ratio definitely fixed it.
This video just made me subscribe 😄 thanks for that!
My dream machine espresso Eagle One Prima 😍
Great tutorial
This is really interesting !!! Please do more of this
This was helpful thank you! Didn’t know I could take the plunger apart. I needed to clean the filters
Fantastic!!
Great tutorial thank you 🙏
Great Video, He is an Artist!
Know nada about the Espresso/Capuchino machines I notice some have a milk container, others do not. Why ? and is there one better than the other. I want to buy a machine and would like to buy the one that is best for me. Could I please get some advice? Thanks in advance.!!!
Brilliant video, very insightful, well done
This is the best espresso dial-in i've seen I will be referencing this many times!
I’ve just finished making my third latte for the day and already shaking 😔
question if i dial in coffee my grinder for my home machine will it be different if i give a friend some fresh grounds ?
Love the guys accents, would love for him to dial my Breville Barista Express machine for me. Having trouble with that
Great testing, guys!
Just a note concerning wasting coffee: isn't it bad to waste those grinds that you purged between each grind? where did those go? did you use them? or just threw them away?
i’d imagine the idea is sort of to just dial in for a particular bag of coffee and then keep it that way until you swap to another bag. i guess you could use the wastage here but if there’s an uneven grind it may just lead to a bad tasting shot so then you’ve wasted both grinds and water.
also worth noting that some grinders are lower retention than others. for example if you’re making coffee at home you may have something like a niche where you’re using just a few beans to purge rather than 20g
Great video!
Yesss thank you
I would love to see you guys do a "Best Espresso Machines for Under $200" video or something similar where you pick out your favorite machines under a certain price point and pour shots with each of them and compare.
Absolutely. The script is being planned :)
I would also consider whats the roast date and adjust my dose accordingly....
Great point 👌 updosing older roasts is essential
Could you do a video on how much coffee in and how much liquid out for the most popular drinks?
At what point do you start walking on the ceiling with all that espresso in you? Thanks for your video, I learned a lot.
Excellent.
Please make more of this type of dialing in vid with randomized coffees. Really fun to watch
Good video, I learned a lot. But just want to say: so much waste in purging. Is there any trick to reduce the purging?
I agree, wasting coffee for purging should be the thing of the past. The effective way to minimize purging waste is to switch to a 0 retention grinder. There are plenty of them on the market now. For home brewing, NICHE would be my choice.
@@alanjarrar thanks for replying :) I am wondering what's the retention amount/ratio of the grinder used in this video? And normally how much retention of a grinder will make you want to do purging?
@@YOLOMOLOHOHOHO Eureka is officially supposed to have a 5-6g retention thanks to short pathway from the burrs, but I didn't notice any shot changes up until 15g so I sticked to the 15 once I realized it. But it may vary from coffee to coffee. I still would choose NICHE for home espresso brewing. 0.1g retention, affordable price and shots are tasty.
Are you timing from the first drop or from when you press the button?
Never knew this much science went into making coffee/expresso
Is there any reason why pouring of liquid starts late (10 - 13 seconds)? Because of the fine setting or just the espresso machine?
Both in this case, I'd say. The Prima VA has an 8s low pressure preinfusion stage, then it hits the soaked puck at 9 bars
It worked very well in this case. Normally, I'd expect or like to see a stream of liquid coming out around 5-8s
Hii, how kalibrasi espresso if your coffee blend robusta and arabica?
Is the grinder basically the same as Eureka Atom? Are they the same company as Victoria Arduino?
Wish i had time to make espresso
For me I find single dosing works well
Wish there were more videos with pros like this, they are quite educational. HOWEVER in fora and elsewhere you read people writing that changing grind size should be the last thing to change. You can change temp, yield, extraction time...but grind size ought to be the last resort. This guy is 95 Celsius and always adjusts the grind size....so I'm confused now.
Hey, Dimitris, thanks for the comment! Truth is I was dialing like I would in a coffee shop, where you have a team of co-workers and you need to stabilize a basic variable, which would be the dose. Moving up and down with temperature would be my favorite way to adjust flavor profile indeed. If I want more extraction, I increase by 1-2 Celsius. If I need lower extraction because the cup is bitter, I go 1-2C down and maintain the dose and yield. But in cases like this, where temperature is high enough to aim for higher extraction, I don't want drastic changes that would make a completely different shot, but I just need to adjust/balance the nuances. Grind size affects the shot time so that's why it felt to me like the best thing to do. I tried 96 with the Barn too and it was pretty bad - bitter. Also, as I haven't worked with the setup before, it felt reasonable to stick to adjusting yield and shot times only. Adding temperature changes to the equation would make things unclear - what affected what and when? I like one adjustment at a time to get comfortable and confident both with the new coffee and setup.
No need to get confused, my friend. The fora tips might be spot on. There are many roads to Rome (a good espresso). I just chose the one I like to walk.
Also, it would be even better to have a low-0 retention grinder. Easy to adjust grind size and affect the shot time, without coffee waste.
Great stuff! Thanks for taking the time to explain.