This video has properly explained these concepts without assuming the person knows a lot already or that they don’t know anything either. A real good explanation of science and yet also being palpable for the common person.
Personally, as a home barista, I believe that you gave me the best information for a perfect espresso. I have been dealing with espresso coffee at home for ten years. I have read hundreds of information and instructions as well as watched hundreds of UA-cam videos on the best way to make coffee. However, nothing about how to understand the taste of coffee as you explained. But just yesterday I saw your video, I did some calculations and tests and I can say that today I have tried with my hands the best espresso I have ever drunk in my life. Thank you and congratulations. Keep going.
Really glad I found this video. There are several great teachers for making espresso (James Hoffman, Lance Hendrick, and others). But somehow this video really helped me narrow down the variables in terms of desired outcomes. I justed dialed in a sweeter, more balanced shot thanks to this video. Many thanks!!
It really seems that the Aussies have taken the lead in all things espresso…they capture my attention not only through their knowledge and execution, but also through their charming accents and demeanor!👍
In addition to what you mention in the video, another variable I use is temperature. I tend to pull my shots hotter the lighter the bean is roasted, and inversely I pull slightly cooler for beans that are a bit more dark.
I have only just started making my own espresso and even though the brewing parameters do not seem overly complicated in theory they somehow end up being a real challenge when trying to brew a decent tasting espresso in reality. That said this video sort of rearranged things a little bit in my brain and I am looking forward to having another go tomorrow, when my caffeine levels are somewhat back down to something resembling normal. Thanks for sharing.
So clear! I’ve been reading volumes and watching dozens of videos and this one lays out the basics better than any. More please! It would be great to have videos of you trying out different roasts and differently processed beans. Thanks so much for this one!
Great video. I was concentrating so much on the grind that I wasn't thinking about adjusting the dose and time. I'm drinking now, ~40g out in 27ish seconds with my 18g dose gives me a much better shot than did 36g out.This blend needed a bit more extraction. Thanks. I feel less incompetent.
great info! I use time as a relative variable, I've found that if the bean has high density, grinding finer and adding more seconds results in a better espresso. That's the beauty of coffee, there is no absolute recipe to make it yummy, you can adjust everything to achieve different notes.
Its one off the best video that i se thanks for youre time.one think that i wond to tell our taste on the palate is also variable.😉 because in the end we will talk about the cup and the only Cretan will be our taste
Thank you very much for this well-detailed video explanation. My wife and I just bought a new Calphalon iQ espresso machine and I've been dubbed the house barista. I clearly have found the perfect channel for information, guidance, technique, and tips. Cheers
I have an entry level machine (with pressurized portafilter only) and grinder at home. I grind at the finest so I play around with dose and how much water passes through the coffee to dial in to my taste. I don't have that much control on my espresso in the end, but I still enjoy it :P
This was really helpful. I just got a machine and have been struggling to balance my shots due to not having a reference point and there being so many variables with slight changes causing drastic taste differences.
great video! heavy yet informative! at home, i've found the ballpark for the grind size, usable for almost all kinds of coffee, and adjust only on the dose.
Good video! Insightful. I have a relatively amateur machine at home. After watching this video, I make myself a cup of espresso with adjusting the coffee gram to get that bitterness, it somehow "taste" different to what I drank yesterday but still tasted good. Great job on the video. thank you!
this is a very nice guide for peopel like me who don't want essays and just want a nice cup of coffee each morning :D it's short but also very detailed without nonsense. thanks :) tho I do recommend people to learn about ratios, but for most people with the same amount of pre-set coffee being pulled i think dose makes more sense!
Hi, great video thank you for all those tips, can you please explain how the espresso tastes sandy, it is like the liquid contains small particles of coffee making it that way thank you
Makes sense to a point, but what most baristas are completely ignoring is few and far between people are drinking straight espresso that's unsweetened or otherwise unflavored with milk or other flavors; in other words, ignoring the interaction with those other added ingredients. What I mean by that is how these flavors and milk interact with either sweeter or slightly bitter or acidic espresso.
This is a great video, thank you! However i am confused that at the middle of the video (4:59) you mentioned that by adding 1 more gram to the dose we can get more sweetness and more body. But at the end of the video (6:53) you said if the coffee is too sharp and sour we can reduce the coffee from the basket in order to bring out more sweetness. So if I am adjusting the sweetness of my espresso, should I add or reduce the amount of coffee? Thanks!
From my humble experience. bitterness comes with more sweetness. acidity comes with less body. it might differ from different type of beans though. So adding 1 gram will give more sweetness but removing 1 gram will have less sweetness. believe me, dont take anyone words for granted, taste it your self (This what i do from experimenting with my taste buds). have a great day.
Over extraction, bump up your dose. Under extraction, lower your dose. Sweetness, that is a good extraction, happens somewhere in between. It kinda goes both ways but it’s a good place to start when you can tell whether you’re under or over extracting your coffee
Great video! Just purchased cat in pyjamas whole beans and am I trying to dial in. Can you please advise if pre infusion time is taken into account when dialing in espresso
This video was perfect but I would say that your first variable is better described as grind instead of it being a change in time. Although the time will be indirectly affected you are directly adjusting your grind. I only specify this because there’s a misconception that time is one the most important things in a recipe.
Very nice and informative. Thank you! Maybe define additional terms that are being used throughout the video would be even more helpful. Does acidity = sour?
Yes, I can see how the terms might get confusing. It's a good suggestion, we might make a future video to explain these in more detail. To answer your question about 'acidity'. Yes, acidity can be perceived as sour, but it depends on how it's balanced with other components. Think about the difference between straight lemon and lemonade, the extra sweetness in lemonade helps balance the sourness of the lemons.
Hello and thank you for this video , couple of questions, first af all I have a manual lever spring espresso machine , can't find the perfect coffee beans that give a nice coffee taste with body and sweetness . I'm using light roast beans ( 30 % robusta - 70 arabica). Qty is around 6.8 gr ( my filter basket is 45.5 mm smaller than average) brewing time is around 30 sec , coffe puck is not too dry and not too wet , I think I've got perfect balance between grind/dose qty BUT my coffee still taste to bitter and can't find the way to fix it , different beans maybe? thank you
What's the difference between acidity and sour? You explained that you can affect the quality of the acidity by adding 1 g of coffee grinds more, resulting in a sour brew.
Hey guys, love the videos. Really helpful. Just wondering, if you do lower the dose. Would you then also lower the yield as well? Or is this something that just comes with practice. As in some coffees you might others you might not? Thanks in advance!
It's generally best to adjust one variable (dose, yield, grind size) at a time, then you can taste the impact of each change. The more you get used to a particular coffee, then you can speed up the process by adjusting multiple at the same time.
I leave dose alone - 15g in a 15g VST basket is my go-to formula. However, once I have settled on a grind size, I use brew water temperature to adjust taste.
Hi, to answer your questions: 1) Salty could be a few possibilities: really fresh coffee, extraction is too short (i.e. not enough water 'out') or water quality.... 2) Bubbles are Co2, if these are excessive, it's most likely because the coffee is very fresh
I'm confused. At 4:44 it shows "add coffee for more sweetness and body" and at 6:50 it says "take out coffee for more sweetness and aroma". I checked thrice that I'm not mistaken but that's what it says. What am I missing?
Agh why is this so hard 😆 Been trying to pull a good shot for 6 months now and just when I think I have it dialled it in I try a shot from a proper barista and discover mine is terrible 😆
Confused. You said the first variable you adjust is “Time”. Then you showed changing the grind setting. How is that a time adjustment? You mean the finer grind for same “in” weight will take longer to reach same “out” volume?
Apologies for the confusion 🙏 We control the extraction time by adjusting the grind coarser or finer. If we grind finer, but keep the amount of ground coffee the same (the "in"), then the shot will take longer to pour.
Excellent video and clear instruction!! When you reduce the dose in order to give my shot more body (I feel my shots are slightly too acidic), should I keep my extraction ratio or adjust it? I.E. with a dose of 18g (instead of 20g) should I extract 36g or 40g ?
Probably a newbie question with a bit of naiveté. Is it possible to profile the different brands of coffee one may purchase? In other words to pull out the sweetness or fruity flavor the package might suggest a number of temperature, time, size of the shot settings, grind to get the expected results for that specific coffee purchased. It seems overwhelming from the prospective one might quickly figure out what works well for a particular coffee. Then decide to try many different coffees from various regions. Without a guide it seems as if one is starting from scratch each time a new coffee is purchased.
Here's a question for a video: how does one get the sweetest cup of black coffee? what brew, roast, source etc, should i look for if i want, the smoothest sweetest cup? in other words, how do we get coffee that tastes as good as it smells?
It's tricky to give a definitive answer. It depends how you define "smoothest". For some people 'smooth' means 'low acidity', for others it means 'low bitterness'. Generally speaking, natural-process coffees will have extra sweetness due to sun-drying, and less 'bright' acidity. However, they typically have a distinct fruity flavour to them which is not everyone's thing. Roasting dark will reduce acidity, but increase bitterness; while roasting light will have the opposite effect - it's a balance depending on what flavours you prefer.
That was an excellent explanation. Very easy to understand. One question that comes up for me is do you count the pre-infusion as part of the shot? I tend to Allow more pre-infusion time and overall time for a double shot than a single shot.
yes, we measure from when the button is pressed. We don't really go into the impact of pressure / pre-infusion in this video, but it certainly has an impact.
All very interesting but I find the difference between all those factors when experimenting on my home Gaggia results in pretty much the same flavour unless I grind too fine (then it takes an age to come out), too coarse (then it tastes watery) or put too much water in. Fine grind adjustments makes no difference to the overall taste. The most I can get into my portafilter is 18.2 g anyway. So is it my tastebuds or is it my machine I wonder?
Yes, temperature has an impact. However in most modern espresso machines, the variation is typically only a degree or two. In an Aeropress (or any other small brewer), the possible variation in brew temperature is much larger. Personally, with espresso I focus on the 3 big factors first (time, dose 'in' & the amount of water 'out') and then look at variables like temperature & pump pressure after that.
Awesome video thanks! I was wondering how do I brew a consistent beverage regardless of my coffee mug size being 6oz, 8oz or 12oz? So I've being pulling one shot for the 6oz and a double shot for the 12oz and that has been working fine. But when it comes to the 8oz with one coffee shot, I've noticed it tasted a lot more milky. I was wondering if there was possibly solution for this. Thanks
yes, it is difficult to get a consistent balance with milk drinks in 6, 8 & 12oz cups. There's no simple solution. In our espresso bar, we only serve 6 & 12 for this reason. Some people get around it by using a double ristretto in the 8, this fixed the strength problem, but it changes the flavour balance. Another option is to use a different size basket for the 8, but this isn't particularly practical in a busy bar.
I don't know how to adjust anything because I don't know what the words you use mean. How can I learn the difference between 'acidic' and 'bitter' and 'sour'. What does 'sweet' mean in relation to coffee?
Hey I have a question. I’m having 16g in and 32g out in 28-30secs but still it’s very sour. Should I increase the water out? Or I should add more coffee to my dose. Thanks
Really good video and explanation but what about saying espresso machine set up and fine tune and water set up in next video (resp. part 2 of this video) ? :D Best Vik.
I have two questions: What about temperature, what it changes on flavor? When we talk about ratio and the amount of coffee in the cup, do we consider the weight of the coffee of the two cups or just one? (For example in your video you say that you have 20g in your basket and 36 in the cup, it is in one cup or 18g per cup?)
1) Yes, temperature is a factor, we'll cover that in a future video. 2) we are talking about the total weight of the liquid coffee (both spouts, whether you put one or two cups underneath them)
It’s amazing how one shot can taste so terribly different from the next. I drew a shot which was actually tasting sweet and balanced. I never used to sip freshly extracted shots for flavor but am now doing it. This was my best shot by far. The next day I used the same coffee, used same settings and volume and it was bitter. It really is hard to understand.
This video has properly explained these concepts without assuming the person knows a lot already or that they don’t know anything either. A real good explanation of science and yet also being palpable for the common person.
Personally, as a home barista, I believe that you gave me the best information for a perfect espresso. I have been dealing with espresso coffee at home for ten years. I have read hundreds of information and instructions as well as watched hundreds of UA-cam videos on the best way to make coffee. However, nothing about how to understand the taste of coffee as you explained. But just yesterday I saw your video, I did some calculations and tests and I can say that today I have tried with my hands the best espresso I have ever drunk in my life. Thank you and congratulations. Keep going.
Same comment ! Thank you so much!
Really glad I found this video. There are several great teachers for making espresso (James Hoffman, Lance Hendrick, and others). But somehow this video really helped me narrow down the variables in terms of desired outcomes. I justed dialed in a sweeter, more balanced shot thanks to this video. Many thanks!!
One of the better explanations of these concepts I've heard, well done.
It really seems that the Aussies have taken the lead in all things espresso…they capture my attention not only through their knowledge and execution, but also through their charming accents and demeanor!👍
In addition to what you mention in the video, another variable I use is temperature. I tend to pull my shots hotter the lighter the bean is roasted, and inversely I pull slightly cooler for beans that are a bit more dark.
I have only just started making my own espresso and even though the brewing parameters do not seem overly complicated in theory they somehow end up being a real challenge when trying to brew a decent tasting espresso in reality. That said this video sort of rearranged things a little bit in my brain and I am looking forward to having another go tomorrow, when my caffeine levels are somewhat back down to something resembling normal. Thanks for sharing.
So clear! I’ve been reading volumes and watching dozens of videos and this one lays out the basics better than any. More please! It would be great to have videos of you trying out different roasts and differently processed beans. Thanks so much for this one!
Great video. I was concentrating so much on the grind that I wasn't thinking about adjusting the dose and time. I'm drinking now, ~40g out in 27ish seconds with my 18g dose gives me a much better shot than did 36g out.This blend needed a bit more extraction. Thanks. I feel less incompetent.
great info! I use time as a relative variable, I've found that if the bean has high density, grinding finer and adding more seconds results in a better espresso. That's the beauty of coffee, there is no absolute recipe to make it yummy, you can adjust everything to achieve different notes.
so true.
Its one off the best video that i se thanks for youre time.one think that i wond to tell our taste on the palate is also variable.😉 because in the end we will talk about the cup and the only Cretan will be our taste
finally a real english explanation and not barista speak. thank you!
Thank you very much for this well-detailed video explanation. My wife and I just bought a new Calphalon iQ espresso machine and I've been dubbed the house barista. I clearly have found the perfect channel for information, guidance, technique, and tips. Cheers
The explanation is so easy to understand
I have an entry level machine (with pressurized portafilter only) and grinder at home. I grind at the finest so I play around with dose and how much water passes through the coffee to dial in to my taste. I don't have that much control on my espresso in the end, but I still enjoy it :P
Brilliant thank you. Using that information I have managed to change what I thought was a 1 star coffee into a 5 star coffee. I was grinding too fine!
Best explanation of dialing in espresso, now just need to put it into action 🙌
This was really helpful. I just got a machine and have been struggling to balance my shots due to not having a reference point and there being so many variables with slight changes causing drastic taste differences.
Very good video thank you. I believe the brewing temperature is also super important and the cup temperature as well.
Amazing video. I'm in the coffe world from 3 months. Read everything but this is the best explanation for sure.
Very good explanation 👏🏼
These guys are really good on each and every trial we have.
perfect video, so clear and straight forward, salute to 7miles👏👍
This guide will surely help me extract quality espresso
Great video. this is exactly what I am looking for. now i finally have something that i can follow for adjusting my shots.
Good job Sir, enjoyed the details of your teaching!
You’ve done a fantastic job. This is going to be a huge help to me.
this video is what ive been looking for weeks now
Good vid and Australian love it, well done.
Oh dude, you explained so clear!
Thank you so much for this solomonic wisdom .....
great video! heavy yet informative! at home, i've found the ballpark for the grind size, usable for almost all kinds of coffee, and adjust only on the dose.
Good video! Insightful. I have a relatively amateur machine at home. After watching this video, I make myself a cup of espresso with adjusting the coffee gram to get that bitterness, it somehow "taste" different to what I drank yesterday but still tasted good. Great job on the video. thank you!
this is a very nice guide for peopel like me who don't want essays and just want a nice cup of coffee each morning :D
it's short but also very detailed without nonsense. thanks :)
tho I do recommend people to learn about ratios, but for most people with the same amount of pre-set coffee being pulled i think dose makes more sense!
Great vid. Thank you for sharing with us
Super Video: Out of hundreds this is the best. Thanks a lot
This was SO great to watch! Thank you.
This is a brilliant explanation.
Perfect all in one explanation that I'm looking for 👍👍👍
Hi, great video thank you for all those tips, can you please explain how the espresso tastes sandy, it is like the liquid contains small particles of coffee making it that way thank you
Just incredible!
Clearly explained with simple sentences...
Excellent explanation. You’re the best!
this is great explanation
some good points to think about
Excellent video! Thank you !
Thank u. I’m waiting video like this. Explain how to adjust taste not just by grind setting, but also by dose, & yield.
Here it is: ua-cam.com/video/JvvfDgDJQEk/v-deo.html
Makes sense to a point, but what most baristas are completely ignoring is few and far between people are drinking straight espresso that's unsweetened or otherwise unflavored with milk or other flavors; in other words, ignoring the interaction with those other added ingredients. What I mean by that is how these flavors and milk interact with either sweeter or slightly bitter or acidic espresso.
That was very helpful for me, many thank 🎉❤
Absolutely fantastic man, thanks a bunch!! Very helpful this material.
This is a great video, thank you!
However i am confused that at the middle of the video (4:59) you mentioned that by adding 1 more gram to the dose we can get more sweetness and more body. But at the end of the video (6:53) you said if the coffee is too sharp and sour we can reduce the coffee from the basket in order to bring out more sweetness.
So if I am adjusting the sweetness of my espresso, should I add or reduce the amount of coffee?
Thanks!
Maybe look at it this way - obtaining sweetness and bringing out sweetness are not necessarily the same. There is quantity and balance.
From my humble experience. bitterness comes with more sweetness. acidity comes with less body. it might differ from different type of beans though. So adding 1 gram will give more sweetness but removing 1 gram will have less sweetness. believe me, dont take anyone words for granted, taste it your self (This what i do from experimenting with my taste buds). have a great day.
Over extraction, bump up your dose. Under extraction, lower your dose. Sweetness, that is a good extraction, happens somewhere in between. It kinda goes both ways but it’s a good place to start when you can tell whether you’re under or over extracting your coffee
thank you so much ,its really helpful
thank you for this what a fine explanation 🙏
Great video! Just purchased cat in pyjamas whole beans and am I trying to dial in. Can you please advise if pre infusion time is taken into account when dialing in espresso
Very insightful video. Love this channel ❤️
Thanks Nick!
This is great information
Really well made video
This video was perfect but I would say that your first variable is better described as grind instead of it being a change in time. Although the time will be indirectly affected you are directly adjusting your grind. I only specify this because there’s a misconception that time is one the most important things in a recipe.
Wow so so impress with this explanation. But sir what causes espresso to be cold immediately extracted ??
This has helped me a lot!
Very nice and informative. Thank you! Maybe define additional terms that are being used throughout the video would be even more helpful. Does acidity = sour?
Yes, I can see how the terms might get confusing. It's a good suggestion, we might make a future video to explain these in more detail. To answer your question about 'acidity'. Yes, acidity can be perceived as sour, but it depends on how it's balanced with other components. Think about the difference between straight lemon and lemonade, the extra sweetness in lemonade helps balance the sourness of the lemons.
Thank you so much guys, this is a great video.
Hello and thank you for this video , couple of questions, first af all I have a manual lever spring espresso machine , can't find the perfect coffee beans that give a nice coffee taste with body and sweetness . I'm using light roast beans ( 30 % robusta - 70 arabica). Qty is around 6.8 gr ( my filter basket is 45.5 mm smaller than average) brewing time is around 30 sec , coffe puck is not too dry and not too wet , I think I've got perfect balance between grind/dose qty BUT my coffee still taste to bitter and can't find the way to fix it , different beans maybe?
thank you
Really good stuff thankyou!!
What's the difference between acidity and sour? You explained that you can affect the quality of the acidity by adding 1 g of coffee grinds more, resulting in a sour brew.
Hey guys, love the videos. Really helpful. Just wondering, if you do lower the dose. Would you then also lower the yield as well? Or is this something that just comes with practice. As in some coffees you might others you might not? Thanks in advance!
It's generally best to adjust one variable (dose, yield, grind size) at a time, then you can taste the impact of each change. The more you get used to a particular coffee, then you can speed up the process by adjusting multiple at the same time.
Great vdo as always!! Love it!!
I leave dose alone - 15g in a 15g VST basket is my go-to formula. However, once I have settled on a grind size, I use brew water temperature to adjust taste.
Great video. thanks.
great!!
Excellent video.
I have 2 questions:
1.- why does my espresso tastes salty?
2.- why does my espresso has bobbles?
Thanks
Hi, to answer your questions:
1) Salty could be a few possibilities: really fresh coffee, extraction is too short (i.e. not enough water 'out') or water quality....
2) Bubbles are Co2, if these are excessive, it's most likely because the coffee is very fresh
Thank you for your quick response.
Definitely the beans are very very fresh.
Thanks for the video! I love those espresso cups, are they available online?
I'm confused. At 4:44 it shows "add coffee for more sweetness and body" and at 6:50 it says "take out coffee for more sweetness and aroma". I checked thrice that I'm not mistaken but that's what it says. What am I missing?
Great explanation :) thank you
Great
Agh why is this so hard 😆 Been trying to pull a good shot for 6 months now and just when I think I have it dialled it in I try a shot from a proper barista and discover mine is terrible 😆
great video... will watch a few times
I’m using Breville Oracle, what should I expect investing in an IMS 15 gram basket?
Confused. You said the first variable you adjust is “Time”. Then you showed changing the grind setting. How is that a time adjustment? You mean the finer grind for same “in” weight will take longer to reach same “out” volume?
Apologies for the confusion 🙏 We control the extraction time by adjusting the grind coarser or finer. If we grind finer, but keep the amount of ground coffee the same (the "in"), then the shot will take longer to pour.
Super informative, thanks. Looking forward to covid easing up. Going to buy myself a bday treat once you start running classes again!
Excellent video and clear instruction!! When you reduce the dose in order to give my shot more body (I feel my shots are slightly too acidic), should I keep my extraction ratio or adjust it? I.E. with a dose of 18g (instead of 20g) should I extract 36g or 40g ?
Tens you :)
Thank you
Probably a newbie question with a bit of naiveté. Is it possible to profile the different brands of coffee one may purchase? In other words to pull out the sweetness or fruity flavor the package might suggest a number of temperature, time, size of the shot settings, grind to get the expected results for that specific coffee purchased. It seems overwhelming from the prospective one might quickly figure out what works well for a particular coffee. Then decide to try many different coffees from various regions. Without a guide it seems as if one is starting from scratch each time a new coffee is purchased.
Here's a question for a video: how does one get the sweetest cup of black coffee? what brew, roast, source etc, should i look for if i want, the smoothest sweetest cup? in other words, how do we get coffee that tastes as good as it smells?
It's tricky to give a definitive answer. It depends how you define "smoothest". For some people 'smooth' means 'low acidity', for others it means 'low bitterness'. Generally speaking, natural-process coffees will have extra sweetness due to sun-drying, and less 'bright' acidity. However, they typically have a distinct fruity flavour to them which is not everyone's thing. Roasting dark will reduce acidity, but increase bitterness; while roasting light will have the opposite effect - it's a balance depending on what flavours you prefer.
That was an excellent explanation. Very easy to understand. One question that comes up for me is do you count the pre-infusion as part of the shot? I tend to Allow more pre-infusion time and overall time for a double shot than a single shot.
yes, we measure from when the button is pressed. We don't really go into the impact of pressure / pre-infusion in this video, but it certainly has an impact.
All very interesting but I find the difference between all those factors when experimenting on my home Gaggia results in pretty much the same flavour unless I grind too fine (then it takes an age to come out), too coarse (then it tastes watery) or put too much water in. Fine grind adjustments makes no difference to the overall taste. The most I can get into my portafilter is 18.2 g anyway. So is it my tastebuds or is it my machine I wonder?
I have been experimenting by brewing my coffee with alkaline water vs distilled water.
What about the temperature of the water ? In aeropress temperature can make a huge difference
Yes, temperature has an impact. However in most modern espresso machines, the variation is typically only a degree or two. In an Aeropress (or any other small brewer), the possible variation in brew temperature is much larger. Personally, with espresso I focus on the 3 big factors first (time, dose 'in' & the amount of water 'out') and then look at variables like temperature & pump pressure after that.
@@SevenMilesCoffeeRoasters I am new in espresso brewing, got my silvia. Hope it will be a good machine to practice on.
Awesome video thanks! I was wondering how do I brew a consistent beverage regardless of my coffee mug size being 6oz, 8oz or 12oz? So I've being pulling one shot for the 6oz and a double shot for the 12oz and that has been working fine. But when it comes to the 8oz with one coffee shot, I've noticed it tasted a lot more milky. I was wondering if there was possibly solution for this. Thanks
yes, it is difficult to get a consistent balance with milk drinks in 6, 8 & 12oz cups. There's no simple solution. In our espresso bar, we only serve 6 & 12 for this reason. Some people get around it by using a double ristretto in the 8, this fixed the strength problem, but it changes the flavour balance. Another option is to use a different size basket for the 8, but this isn't particularly practical in a busy bar.
what's the proper extraction time for rule of thumb?
I don't know how to adjust anything because I don't know what the words you use mean. How can I learn the difference between 'acidic' and 'bitter' and 'sour'. What does 'sweet' mean in relation to coffee?
Hey I have a question. I’m having 16g in and 32g out in 28-30secs but still it’s very sour. Should I increase the water out? Or I should add more coffee to my dose. Thanks
i bought the same glasses as the man in the video and now i just see them on everyone
How can making the grind FINER - make it SWEETER? Don't LONGER extraction times (the result of a finer grind), make things more BITTER?
With the picopresso I had very soury shot and their support told me to try 20g instead of 18g and it did work.
Why is that the opposite?
Really good video and explanation but what about saying espresso machine set up and fine tune and water set up in next video (resp. part 2 of this video) ? :D
Best Vik.
What does it usually mean if towards the end of my espresso the coffee kind of burns my throat on the way down
I have two questions:
What about temperature, what it changes on flavor?
When we talk about ratio and the amount of coffee in the cup, do we consider the weight of the coffee of the two cups or just one? (For example in your video you say that you have 20g in your basket and 36 in the cup, it is in one cup or 18g per cup?)
1) Yes, temperature is a factor, we'll cover that in a future video. 2) we are talking about the total weight of the liquid coffee (both spouts, whether you put one or two cups underneath them)
im curious about which variable to change first. can i change the dose first instead of time?
hello there, i am going to open new cafe shop, could you please advice me which coffee beans should i use....thank you
It’s amazing how one shot can taste so terribly different from the next. I drew a shot which was actually tasting sweet and balanced. I never used to sip freshly extracted shots for flavor but am now doing it. This was my best shot by far. The next day I used the same coffee, used same settings and volume and it was bitter. It really is hard to understand.