Understanding Coffee Extraction Defects from an Espresso Machine
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- Опубліковано 29 лис 2024
- In this video here at Artisti Coffee Roasters we take a closer look at the coffee puck and things we can look at to help identify problematic issues within a coffee extraction. Loading a handle to run a beautiful coffee extraction through an espresso machine takes a little bit of care and with some of our advice here you'll be nailing them in no time.
We hope you enjoy the video and if you have any questions please drop them in the comments as we'd sure love to hear them!
Thanks so much for watching! 🤟
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I've been looking up and down throughout the net to find exactly a video like this. Super easy to understand and some great tips. Cheers!
Thanks Scott. :)
@@ArtistiCoffeeRoasters sir I have one question my la marzocco pb if I make it expresso why coming in bubble plz reply
me too😂
I never thought drinking coffee is this complicated lol i realized only after i got my own espresso machine
at first yea lol but it's fun and you end up making great coffee!
Same here. I always knew espresso was a "thing", but i never realized it was a "specific thing." Once I wrapped my head around that, my espresso making became much better.
I would have liked to see some close up shots and using a naked porta filter. Other than that it was a pretty good explanation.
This is the first time i've come across the different outcomes from extraction defects in such a deep level and told nice and easy to understand. Thumbs up!
Thanks Michael. Glad you enjoyed it!
Aussies don't fuck about mate
You were on 99 likes so I liked your comment to get you to 100. You’re welcome.
you should watch james hoffman then
It's crazy how far we've come in 4 years since this video and how on point it was, even back when WDT's and DTs weren't widely used, now it's just common knowledge even at beginner levels. Love the vid, as it's just as relevant, if not more today than when it first came out ❤☕❤
Finally, someone who actually knows a lot about making great coffee...
Appreciate your comment! Thanks :)
Wow, well done, I have a home Barista express machine, grinds the beans, etc, but I am still trying to perfect my coffee, 6 months down the line, I have never though too much about this aspect, determined to give it a try, I was starting to miss my Aldi Coffee pods.....they were always consistent🤦♀️
I love how you are thinking deeply about distribution...and how you use a tapping technique to settle the grinds properly. There is another way to extract a puck though. I've used and owned many machines and have pulled thousands of shots to qualify this...once I started using pure manual machines (no springs) I discovered that creating pressure through the swelling of the puck in the confined space is a great method. It allows you to preinfuse and steep properly...because after you've preinfused and swollen you can start and stop without consequence. This allows you to create stages of extraction, speed and pressure...allowing you to emulsify the best oils early. This method means you don't weigh the beans...instead the volume after tamping is integral...and that's a good skill to aquire because there are many roast that tamp and behave differently. In this method you only tamp any given roast until you feel a bit of push back. Nice video.
Amazing. Just tried your technique and went from constant under-extraction to a perfect extraction. Thanks so much.
So good Brad! This is the best result and why we do it!!!
That was by far the best example of how coffee distribution can affect the outcome that I've seen yet
Thank you for the feedback. We appreciate supporting our channel
Did he say “We’ve got no time to muck around”? As someone who hates cursing, I love it! His accent is adorable ☺️
👌🏼
Excellent video, more of this in-depth real world is appreciated.
Thank you 🙏🏻 Glad you liked it!
This was one of the most helpful Espresso videos I’ve ever seen. I could not for the life of me figure out what was going wrong with my extraction because if I changed the grind size either way, the coffee would get worse! This makes so much sense. Thank you!
this comment sounds like its written by AI 😅
This is a very good video with no pretentiousness that many other "espresso" videos have on UA-cam. Big thank you!
Thanks very much for your comment! Much appreciated. Glad to hear you enjoyed the video :)
Loved how that technique made such a difference
👌🏼
This video is outstanding. I have exactly this issue with inconsistent underextraction and burnt edges around the puck. Thanks so much!
Our pleasure!
I'm by no means a professional nor an enthusiast. I am just looking for ways to improve my home-made espresso cups of coffee. This video has helped me get more insight of what's happening.
I use a simple Rowenta espresso machine which doesn't have any settings. What I do is I load the portafilter with about 14 grams of ground coffee bought from the store. I don't have a tamping tool but I have found a tall glass cup which fits PERFECTLY inside the top of the filter. So I use that to tamp on the coffee and even it out. I then slide it in until it's fairly tight and extract for about 25-28 seconds.
Sometimes the coffee is very watery, sometimes the flavor is barely noticeable. I just bought a replacement portafilter because the old one broke. Do you think I should try to level out the coffee with my finger before tamping it? Would how tightly I screw on the portafilter affect anything too?
Kryndon64 there is so much to unpack here! I would definitely recommend distributing the grind in the basket. Also I have found investment in good quality equipment more than pays for itself in extraction improvements. (Get a proper tamper) Another thing I would recommend is investing in a grinder and using a good quality coffee freshly ground. How tightly the portafilter is on should not affect the extraction. Thanks for watching. 👍🏻
Thanks SO much, your great presentation has confirmed what I feel has been happening with my home espresso machine. The grind is correct, but the auto tamp on my machine isn’t and it’s causing weak spots and especially at the edge around the filter basket. From now on, I’ll manually make sure the coffee in the basket is ready for extraction as you’ve described.
Awesome. Thanks
This helps, thank you. Sometimes I pull a really fast shot (
Yes. Or it can lift up as well if too fine and a lower dose 👍🏻
Excellent. in all the videos I have seen on coffee I have not seen much or any focus on this subject matter which as demonstrated has a substantial impact on the outcome. Great advice. Thanks.
Great Job. The best analysis on coffee extraction defects.
Thank you
This is an awesome video which has helped me immensely. I have been struggling to get consistent extractions but will get to work and practice what you have shown me. Thank you! Appreciate it!!
Let us know how you go!
Love how there wasn’t any ads to see this video!
Lol nevermind
😅
🤭
Officially know now, my phone is literally reading my mind. Was thinking all day at work about why my extracting wasnt working well but guess what?! Open UA-cam to see how to do it properly and boom this is in my suggested videos lol.
Focus your mind on your work man, unless you work as a barista
@@mtksbctk haha yea I started as a barista 2 weeks ago
Wow mind reading! haha
Thanks for this informative video, as a new barista i'm constantly researching, and learning from all sources, and this was one of the more understandable, and palatable videos I have watched.
Thanks Eltrian!
I get that seal break that you explained around the puck. Unsure what to do about it. Maybe i'm temping too hard..
Lower your dose of coffee 👍🏻
السلام عليكم و رحمة الله وبراكاته 😊
شرح طريقة الصحيحة في تحضير قهوة النيسبريسو في القمة 😇
Salut à tous 😉
Merci beaucoup pour votre vlogue.
Très bonne explication de la technique de préparation d'un café Nespresso 😇
Excellent explanation of coffee extraction.
Thank you!
Months of struggling with our Breville Barista Touch trying to dial it in, just solved in a matter of minutes after watching this video.
Enjoyed the class. Ignore the downers, they're not coffee folks! Subscribed to learn more. Thanks ☕😎
Good to hear that you enjoyed it. Cheers
THAT WAS VERY WELL EXPLAINED AND TECHNICAL I REALLY APPRECIATE THE ADVICE HERE
👍🏻
Good work. As a new barista I found this nice back up.
I've been using a leveler and it really ups the game- you almost don't need to tamp much; I have a Lelit Bianca which lets me decide on the extraction and pre-infusion what about the bit of splashing that happens the first few seconds around the edges of the cup? Other than that first bit of splashing, I get a really great center pour with a naked portafilter
A slightly longer pre-infusion would help with the splashing around the cup. Great stuff!
Almost no where I've gone has put an emphasis on the importance of proper distribution. I would get wildly different results even though I thought I was doing the same thing. Once I learned this, my espresso got significantly better and actually made it possible to adjust things to make it exactly how I like
Thank you for the tips on distribution. How important is the tamp pressure? Light vs firm 30lbs.
👍🏻 being consistent in your pressure is key
@@ArtistiCoffeeRoasters ok,thanks.
Impressive: a very detailed explanation with objective arguments. Thank you.
Cheers
So very well explained and done
Thank you 🙏🏻
I will try doing this tomorrow. I have been having heck of a time getting good crema in 27-28sec. I was going after 14gm of ground coffee to give me 50-60ml in 28sec and havent been able to achieve that.
The 50-60ml is very big ratio 1 to 4, try getting it to 1 to 2 so 30ml. Start to weight the liquid to get these more accurate
Learning and practice is the key. Technique is essential and should be consistent everytime, adjusting is base on type of coffee beans. Warmer ever I use different vendors or products I change the settings of my grinder and the volume of coffee in the portafilter till I achieve the flavor.
This was very helpful! Thank you
Our Pleasure
I am a total home beginner and would like any suggestions on why a get a lot of water settled on top of my puck when I have finished my cup? Have I packed the espresso down to hard or is my grind too fine?
Love the shake! Have searched but cant find where i could get a similar pot that will fit my portafilter (58mm)?
we buy them from spotlight and some IGA supermarkets have them. decor brand.
@@ArtistiCoffeeRoasters Thanks that's a great help, i'll have a look around and see if i can find em here in the UK. My efforts so far in cutting yogurt pots (www.home-barista.com/weiss-distribution-technique.html) have not been very successful :)
Great explanation on the extraction!
Thank you!
Interesting. Why some people say that it should take about 20 to 30 seconds for extraction?
Every one have their reasons, it all comes down to taste
@@ArtistiCoffeeRoasters
That's what I think. 👍🏻
Thank you for the clear and direct explanation of this technique. I didn’t know distribution could have such a major effect on the extraction. Well done, and cheers!
You welcome 👌🏼
Nice and clear explanation. Thank you!
🤜🏻
What is that plastic bowl you grind your coffee into? Any link to buy it?
Did you ever figure out what that was??? I would also love to get something similar that exactly fit my porta filter
www.spotlightstores.com/kitchen-and-dining/kitchen-storage/containers/decor-bright-healthy-6-snack-dip-tubs-75-ml/BP80231088
Nice work man
thank you we appreciate your support.
Excellent objective demonstration of the topic. Thanks for this. Perhaps next time zoom into the group head as it extracts the espresso to show viscosity.
Thanks hedonist222 love the feedback!
Seconded. It is very hard to see the extraction at the beginning, due to the liquid being so dark, against the dark background.
This is great information but I could use a close up view during extraction
Look out for version 2 coming soon with more close ups, your not the only person to say this.
Extremely massive information, now I know why I'm sometimes getting less flavour
Great video. No pucking around.
😂
A very clear explanation! Are the same rules applied to brewing in an Italian moka pot? My problem is in a distribution technique that I don’t have turns out. Should I press the ground dose down in a funnel? I brewed more than 345 double espressos this year at home and my used coffee still sticks to the bottom of the funnel and is not evenly flushed throughout with the water. Yet, the other defects such as channels, air pockets and edging I don’t observe. Thanks
Marco Mathies hi, thanks for your comment, appreciate it! First off, I don’t tamp my coffee grind in the moka and don’t use fine grounds at all. I grind always middle coarse to save more flavor intensity und caffeine levels. I found a perfect ratio - amount of stuff to put in the funnel - it should not overpile the funnel border level. I never compressed It down, yet now I consider giving a shake before assembling the pot in order to evenly distribute the ground.
I watched multiple videos for brewing coffee in a moka pot, James Hoffmann’s found particularly spot on. But the devil is in detail.
Awesome video. Thanks!
Cheers
Hello Joel, what causes coffee puck to get stuck at the shower screen after extraction? I'm using dark/little oily beans.
You have too much coffee in the basket and as the water expands the puck it’s over pressured and pushes it to the top shower screen. Use a little less coffee. 👍🏻
Great video. Was just missing some close ups on some of what you were describing. Will check out some of your other ones too off the back of this.
Awesome, thank you!
Never seen that shaking technique before, but THAT will solve the problems with my macap m4d, that with some roasts, clumps quite a bit!
Is the small cup you're milling into something special or just a plastic cup?
It’s just a plastic cup that fit perfectly into a 58mm group handle. You can by them in steel as well. They are called dosing pots
When do you start timing the shot for the 36 sec goal extraction time, at first drips or when you hit the button? Thanks!
When we hit the button as we record the pre infusion time
Great video ! I do have a question about espresso: just changed beans (super fresh, recently roasted, from good source). 18 grams into the portafilter. But unlike previous coffes, this one takes too long to start dropping (10 seconds in Breville Barista) and it basically drips, without continuous flow. After 25 seconds, cup has about a 1/3 of a normal shot. I reckon the grinding should be coarser, aside from good distributing and tamping. But it's been a struggle. Does coarser sound about right?
Yeah courser is the first move to make. Fresh coffee is very absorbent and expands so best to use it 7-21 days from roast date usually.
Try courser, then try ageing.
Thanks
I’ve noticed that every single change of beans changes my grind to get a good shot. So weird
Rodrigo, Thanks for asking that question. I'm new to this and I think it's called 'choking.' I just received my Breville Barista Pro today and I experienced the same exact thing. I watched a different video on UA-cam and in that video, that person was using the exact same machine that I have and she was pulling syrupy looking shots that looked amazing. She was using grinder settings that were much much lower than the recommended factory settings... So, I followed her recommendations and barely anything came out. My coffee beans were roasted about a week ago. Anyway, I'm going to change the settings back to what Breville recommends for a coarser grind and start there. I searched for a video about choking, but couldn't find one. Glad you asked the question.
You guys now your stuff ! Excellent !
Much appreciated!
hello from Malaysia!!!!
its a really good video👍👍!!.
helps me alot to improve my extraction!!
thank you very muchhh sir👍👍👍
🤜🏻
i've tried your method in brewing espresso.
mainly in how you distribute the coffee by tapping the portafilter on the edge of the table and the way you tamp the ground coffee.
surprisingly!!,it does make a huge difference in the way the machine extract the grounds during brewing!!!.
my extraction time is now much better & the quality of my espresso is getting good results!!..
i really appreciate your video!!
Thank you very muchh!!!
Love the details that you shared with us in this video! Next time I would love to see close-ups of what you’re talking about. While your description as good as people tend to be a little bit more visual and that will help them understand what the shot should look like based on the adjustments made. Thanks for sharing your knowledge with us!
Thanks for the feedback Kyle, good to hear you enjoyed it! :)
Even with engine noises and an echo, your presentation was perfectly understandable and clear as a bell!
Fantastic work. Thank you!
Ha ha yes we do have some noisy neighbors unfortunately! Glad to hear that you enjoyed the video :)
Thank you for this informative video! A new barista here. I want to learn more about serving the best cup of coffee to everyone. Good to learn this technique
Great to hear that you're finding our content useful and best of luck with you new career as a barista!
Great video thanks ! I liked the small container that you put the grinds in before transferring to the basket, did you buy them online ?
They are decor brand, available on our website
Great explanation and demonstration to highlight the importance of distribution.
Perhaps one of the most misunderstood aspects of correct dialing in the grind.
👍 Subscribed!
Thank you, we will do more
On this topic! 👍🏻
Can you elaborate on how to distribute the coffee with your finger? Do you just circle around the inner edge? Would a distributor have the same effect?
we now recommend a ncd as the finger was not a good hygiene wise over the last few years
Very Well Done !! Thank you
Cheers
I want to learn more about why the puck may be muddy or dry after extraction. I’ve pulled and had good coffee from both wet or dry pucks but not knowing why
It’s about the recipe you have made that is not related to the age and expansion of your coffee. If you have a wet puck and it’s a great extraction then you have perfect aged coffee.
@@ArtistiCoffeeRoasters interesting.. I’m glad to know that I’m getting good extractions with properly aged coffee but I would love to see a video on this from your guys, if possible. thanks for simplifying!
Thanks for the great demonstration video.
I noticed that there was an imprint in the middle of the portafilter (I'm assuming from the hex bolt holding the group head, like Rancilio Silvia has).
Does that affect channeling (I mean there is a shorter path right in the middle of the puck for the water to pass through) ?
Should we tamper lower so that the grinds don't touch the hex bolt ?
I have not found that the small indent from the bolt causes channeling. You defiantly could dose a bit less to avoid the imprint.
Great video. I appreciate the attention to detail and explanation regarding the importance of the distribution. I think this will help me get a much more consistent result on my home Dual boiler setup.
Thank you
A very helpful and informative video👍
Salaam to you and to all.
Thanks 😊
Great video, thanks for explaining the good and bad points so clearly, although a few close ups would have made it an excellent video :-) I've taken a couple of your points on-board and the quality of my coffee has already been drastically improved!
Glad to here, yes this was one of our earliest videos. 🤙🏻
So helpful, thank you very much! Alex
You're very welcome!
Great video, really fills in the gaps (pun intended) that other videos miss to mention!
Thank you
Great explanation!
Thank you!
In the US, our standard dose is 18g coffee, 36g yield, in about 27 seconds. 22.5 to 45 in 36 is interesting. Are you using lightly roasted coffee for your espresso?
Hard to say if we are lighter without knowing your roast profile but it's likely we are just based on the Australian standards. You can still go a higher does, yield and time with darker roasters, just be mindful of your water temperature.
thanks a lot. good demo
Thank you
G'day, just wanted to share my two cents worth...after watching your content I thought "what can I do to improve my shot from a Delonghi PrimaDonna Automatic machine"?....
So I noticed my grind burr was quite coarse at just under 7...so after a full descale cycle...I ran short blacks dialing down the burr after each shot until my shot ran an improved colour and the creme sustained in the shot glass...now sitting at 3...
So thankyou for delivering first principles so clearly....now to find a single group machine that is worthwhile... any suggestions?
Cheers and Happy New Year from Rodders in Melbourne
Glad this helped you. If you have a sub $1000 buy a breville. If you can stretch to $3000 look at any of the Italian made HX machines, like the isomac, quick mill or Giotto’s they are the next level of machine, can be repaired easily and last a very long time
Great video and constructive. One of the best explanations I have seen. Thanks!
so glad it help you.
Thank you, great video!!!
Your welcome 🤗
Thank you very much, this was very helpful and well explanied☺️🍮
Glad it was helpful!
Thanks, that was interesting. I've never seen a barista use a little cup to catch ground coffee, then transfer it with a shake. Usually the grind falls straight to the filter and they tamp. Should they all be using your process to make my cup of yum even better? (And should I be doing this at home too?)
Yes for sure, we encourage you to use it at home to get consistency
Thanks you, most helpful
Geat instruction !!!!!!!! Well done sir.
Thanks @Delmar829
Great video! Your advices are great. But what is wrong, when after making coffe, there is water on coffe in poltafilter?
Great question Pawel! We will need to shoot a whole video just on this to properly explain. Keep your eyes peeled......
@@ArtistiCoffeeRoasters
So i'm waiting, thanks :)
Wow, great video bro
Do you know what is wrong when the residual coffee does not come out from the basket easily?
Great content. Thank you.
Probably because the handle had been sitting in the group head for an extended period of time and cooked the puck into the basket?
@@lolioliol360 well... it usually happens when I made coffee and immediately remove the handle. I mean, I do no let it more than 30 seconds...
good demonstration. I'm curious with the second puck, it has an indent from the screw, I also get this from my coffees but I'm curious does it have a negative impact on the extraction?
Only if the puck is super hard, you have too much coffee in the handle. You wan the coffee to expand and just touch the shower screen or screw. If your puck is hard you have chocked the coffee grinds changing the flow
@@ArtistiCoffeeRoasters thanks
Hi, i am not sure if this if you could answer my question. but i am using delonghi stilosa ec230bk. I've tried alot of things even getting a better portafilter and better grinder i even bought alot of things that said would improved my espresso pulls. But my machine pull too fast it pull around 75ml in 30secs on 18g of coffee grounds i tried making grinding my beans even finer just made my puck wet but it still pulls 75ml in 30sec
Super informative! Not a whole lot to find on youtube about finding defects in the puck. Note to self I need to get one of those grinding cups
Same here. Did you find anything useful?
So if you are being pretty consistent with your tamping and preparing the basket but you are still getting under-extractions, do you grind finer then and try again? I'm trying to learn with my gear and I'm this point where 16g to 18g is always really fast and under extracted for a 2oz cup, its always pretty sour. I do use a decaf medium coffee.
stupid question: how can I find a plastic container like that? It seems to fit perfectly on the portafilter.
Have a look at the kitchen type section of your supermarket, mine were in a packet of two with snap on lids (for about a dollar)
@@pnkymcbuttrball1148 I saw them advertised as specialty items for coffee and had a price tag to match... then I just happen to see the exact same item at the Supermarket!
@@pnkymcbuttrball1148 correct. they are decor brand lunch containers.
@@ArtistiCoffeeRoasters perfect, iv been looking for this exact thing.
@@ArtistiCoffeeRoasters This one you mean? www.decor.com.au/product/pumped-brain-food-snack-boxes-150-ml/ Seems to be exactly 58 mm
Does the degree/date of roasting affects the grinding which later on affects extraction? Or is it all about distribution?
That’s the biggest factor to the grind size you have to make. Then the distributor will be the balance across the whole puck
That really was good and informative. Thanks heaps.
👍🏻
If you're using an input of 22.5g of coffee, what size portafilter cup are you using? My cup supposedly is for 18-22g, so should I be using 18g? Like, what size cup do you have where you use 22.5g? 25g cup?
Thanks for the video. It is very helpful. I recently just purchased a PuqPress Q2 and was curious what kg setting you have found that you are most consistently using?
We are currently using 14kg...
Interestingly, this study finds that there is no significant change from 5kg up to 20kg. (it would have been nice if they'd included pressures less than 5kg): socraticcoffee.com/2015/07/the-impact-of-tamping-pressure-on-espresso-extraction/
im learning from this page too much
So glad to hear that :)
What size of grind do you use for make the extract? Thank you! I loved your video
Fine grind, just enough for it to begin clumping
Great video. Thank you!