Very good video! Espresso is such a glorious black hole. No matter how much we try to simplify, it’s still so complex. Videos like this that just focus on the most important factors are very helpful. Thx!
Excellent video, full of lots information that can be followed to help us home baristas to better our espresso and identify the problem areas. Thank you. Looking forward to your next educational video.
You missed a discussion about how to factor pre-infusion time into the "drop time" and "shot time". Online there are all manner of interpretations and recommendations on how to do this. But which one is correct? Do you include pre-infusion time into the shot time, or exclude it? This becomes increasingly important guidance as more and more machines offer pre-infusion capabilities!
That's a great point! We will address this in a future video. For now, I would recommend watching this video: ua-cam.com/video/FFTEC90CeP0/v-deo.html It addresses shot time. The truth is, the number of seconds that it takes for your shot to pull doesn't really matter. Drop time will absolutely change when using pre-infusion.
This is not quite up to the scientific rigidity (or ok, _nerdiness_ ) I've come to expect from this kind of analysis. For one, you're using a quite wide definition of "look," seemingly including measuring time and volumes... that's much, much more than a "look" to me. What I was really expecting and hoping for, was some blinded testing of shots, first rating them by looks and then (after randomizing and blindfolding) by taste. What you got here, is more like a general "parameters to consider" video, which are useful, that's true, but also a dime a dozen.
Dude, if it isn't helpful for you, move along. This isn't PNAS and you're not some rogue hero that can convince the editors to issue a retraction concerning something in a critical arena; lives aren't at stake, etc.
Very good video! Espresso is such a glorious black hole. No matter how much we try to simplify, it’s still so complex. Videos like this that just focus on the most important factors are very helpful. Thx!
So glad to hear this! Thanks!
It is nearly as complex as being an audiophile just less expensive
Excellent video, full of lots information that can be followed to help us home baristas to better our espresso and identify the problem areas. Thank you. Looking forward to your next educational video.
Awesome! We are so glad that it was helpful to you!
Thank you guys for creating this guide ☺️☺️
You missed a discussion about how to factor pre-infusion time into the "drop time" and "shot time". Online there are all manner of interpretations and recommendations on how to do this. But which one is correct? Do you include pre-infusion time into the shot time, or exclude it? This becomes increasingly important guidance as more and more machines offer pre-infusion capabilities!
That's a great point! We will address this in a future video. For now, I would recommend watching this video: ua-cam.com/video/FFTEC90CeP0/v-deo.html
It addresses shot time. The truth is, the number of seconds that it takes for your shot to pull doesn't really matter. Drop time will absolutely change when using pre-infusion.
I love to follow you, you are amazing and your explanation of things related to coffee is more than wonderful ،،،،،
Best regards 💐
I love your videos! Thank you for this video. Also, I live this glass coffee shot. Where can I get them?
clivecoffee.com/products/notneutral-vero-cortado-glass?variant=33349250449496
the thread sustaining the bag!!! hahahaa😀
Excellent, it’s the information we need to improve our espressos! Appreciated! Thanks a lot!
Glad it was helpful!
Julia is so easy on the ear and eye ❤
Why do all coffee UA-camrs sound like James Hoffman now? Yeesh.
Real question. Love the channel.
you probably watch him too much and your brain associates everything with him...
Sometimes my own thoughts are in James Hoffman's voice.
Just a big bunch of coffee nerds on the internet!
Has Clive Coffee partnered with Mistobox? The bags we have for shipping read "Mistobox + Clive Coffee"
(Sorry, a bit [way] off topic. Haha)
Nice and concise!
thanks for the help.
Does it have to be consistent 30ml?
Nope! Not at all.
Ooof right on the money 😁👌
May i ask if a espresso is a shot or a double shot?
double-shot
@@clivecoffee and what is it called when we split the double shot
@@Mispelledluis a split shot.
@@clivecoffee can a cappucino be made with a split shot or a double shot
@@Mispelledluis It can be made with both. It depends on how you want to construct the drink for how much espresso you want.
This is not quite up to the scientific rigidity (or ok, _nerdiness_ ) I've come to expect from this kind of analysis. For one, you're using a quite wide definition of "look," seemingly including measuring time and volumes... that's much, much more than a "look" to me. What I was really expecting and hoping for, was some blinded testing of shots, first rating them by looks and then (after randomizing and blindfolding) by taste. What you got here, is more like a general "parameters to consider" video, which are useful, that's true, but also a dime a dozen.
Dude, if it isn't helpful for you, move along. This isn't PNAS and you're not some rogue hero that can convince the editors to issue a retraction concerning something in a critical arena; lives aren't at stake, etc.
So bitter can't fix
Try using a larger ground coffee to espresso yeild ratio!
The music is too loud. It's intrusive rather than adding to the video.
disagree
That's simply moaning for the sake of moaning.
No. Not true
how to make a 2 min video 6 min... come on