Everything I Wish I Knew as a New Home Barista

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  • Опубліковано 27 січ 2025

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  • @PaulLemars01
    @PaulLemars01 18 днів тому +8

    Please keep making these videos. They always bring a smile to my face. I'm also not a coffee nerd and please ignore the three grinders on my coffee bar, the Technivorm Moccamaster, the wonderful ultra reliable Lucca A53 and my own custom designed tamping station. It's all perfectly normal and reasonable and to reiterate I'm not a coffee nerd.
    The three grinders are a Eureka Mignon Filtro, A Ceado E37S and a Ceado E5SD.
    I'm now off to pull a latte.

    • @clivecoffee
      @clivecoffee  17 днів тому +1

      Cheers to you! Thank you for sharing. Enjoy your latte

  • @TrueMill451
    @TrueMill451 17 днів тому +2

    Wonderful video! Full of good ideas with a little humor, your best yet:)

  • @MB-eu4ty
    @MB-eu4ty 15 днів тому

    A am a coffee ignoramous hoping to join the coffee elite. This this video was just the medicine (or espresso shot) I needed.
    New member 😊 ☕️ 🎉

  • @JD-kp4dp
    @JD-kp4dp 17 днів тому +1

    How to manage the grind size for different coffee beans. IME different beans from different roasters require changing the grinder settings. Can take multiple shots to dial in the grinder which wastes so much beans. Does every coffee bean need different settings on the grinder?

    • @clivecoffee
      @clivecoffee  17 днів тому

      @@JD-kp4dp that’s the art of dialing in. you won’t know what kind of adjustment you need to make until you pull a shot.

  • @annw-fitz4412
    @annw-fitz4412 17 днів тому

    Video and it’s pretty much everything I’ve learned or have come to conditions about. That said, you talked about grind from what I’ve read and please give advice or correct me once you turn the water on the espresso should start coming out between eight and 11 seconds? If it comes out too fast and if it comes out slower, the grind is too fine. Also, how long should it take for the water to leave the puck when you pull it off the machine sometimes I have a puddle in there sometimes not…? Thanks for the video you were amongst my favorites for Coffee

    • @clivecoffee
      @clivecoffee  17 днів тому +1

      Cheers! I'd say that you want to see the first drops between 3-11 seconds. It's good to give yourself a range. A soupy puck doesn't really matter so maybe just leave the portafilter in the group head for a moment after pulling your shot.

    • @annw-fitz4412
      @annw-fitz4412 17 днів тому

      @ thanks for the timeline. I actually do leave the portafilter in the group head for several minutes, usually when I get around to getting at it within an hour certainly. But thanks for that confirmation.
      Happy new year and keep those videos coming! We certainly appreciate them

  • @stevemoseley6383
    @stevemoseley6383 5 днів тому

    Great video. I started about 4 months ago. I brewed my first really good shot of espresso on the second day after getting the equipment (beginner's luck) and my second really good shot about 3 frustrating weeks later. I agree with most of what you said. One disagreement is with the idea that tamper pressure doesn't matter. As long as it is not too light and not too heavy, you are right. But I was occasionally going too heavy to the point of choking the espresso machine. A cheap calibrated tamper was a big help for me. The biggest thing for me which you forgot to mention is the importance of breaking in the grinder. Maybe some grinders are fine out of the box, but the Baratza Sette 270 you sold me needed about 4 pounds through it before it settled down and got consistent. Once I figured this out, my shots quickly got better. My number one advice to someone starting out with new equipment is to medium-coarse grind a few pounds of Costco's Cheapest and throw it out before you do anything else. My additional advice to the frustrated beginner is don't give up, rather consider all the money that you are pouring down the drain in the form of bad shots as tuition - an investment for the future. After almost 4 months at it I can now pretty reliably pull a really good shot almost every time. I'm even to the point of guessing pretty good when trying a new coffee for the first time. Of course weird stuff still happens occasionally which keeps it interesting.

    • @clivecoffee
      @clivecoffee  4 дні тому

      We're going to continue disgaree on this point: "One disagreement is with the idea that tamper pressure doesn't matter. As long as it is not too light and not too heavy, you are right. But I was occasionally going too heavy to the point of choking the espresso machine." Of course if you throttle it, it's will have a negative impact, not not nearly as much as when your grind size isn't correct. The latter has a MUCH larger impact there. You really want to just put your body weight into it and stop when you meet resistance.
      Super great insights and welcome to the espresso club! Always feel free to reach out if you want to chat coffee! Cheers.

  • @SeereAgaar
    @SeereAgaar 18 днів тому +1

    Espresso, is it coffee or is it science? Coffience?? What a wonderful and complex thing the cherry seed is!

  • @niklas8523
    @niklas8523 17 днів тому +1

    2 months will absolutely not ruin your espresso lol, it's perfectly fine. Fresher is better yes but don't throw it away after just 2 months

    • @clivecoffee
      @clivecoffee  16 днів тому +1

      Yeah, we repurpose it for other brew methods after a certain time.

  • @IMNOTABARISTA
    @IMNOTABARISTA 17 днів тому +2

    NOT A BARISTA is paying close attention.

  • @gordanbabic8028
    @gordanbabic8028 17 днів тому

    Coffee does not have to be within one month from roasting. Stop spreading this snobist lie. Espresso was invented in Italy and italian caffes (and in the rest of europe) normally use coffee roasted several months ago and you still get good taste and decent crema.

    • @gjorgji111
      @gjorgji111 16 днів тому +1

      Well, I think when it comes for espresso, they are not thinking of getting just good taste and decent crema. Probably the point is to get most out of it. And that more likely can be done with recently roasted coffee beans.

    • @clivecoffee
      @clivecoffee  7 днів тому +1

      While I could see how you would think this is snobbist, it's really not. There are so many different coffee varietals and roasts levels out there that all behave differently as they age. The reality is that most medium to light roasted coffees tend to behave erratically and incosistencly after a month off the roast. This isn't necessarily true for all coffees, obviously.