TOP THREE - Most Common Mistakes in Espresso Preparation
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- Опубліковано 8 лип 2024
- A visual representation of the three most common mistakes I see when baristas (both new and experienced) are pulling shots of espresso, and how to fix them.
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#espressotutorial #abolishthepolish #sprobyonboard
This video just letting me know that no matter the topic in life, theres somebody who knows things I didn't even think could possibly exist on the subject. Me stumbling in here not knowing espresso has an ENTIRE DICTIONARY of terminology. I feel like I just saw proof aliens exist. Anyhoo, just bought my first machine and now I'm scared lol! Ahhhh
Don't worry your machine will do all Steps
Good to see you're on the proper part of the Dunning Kruger effect curve. Me too.
@@Phoenix-et9bk help I can't come back... It's like I'm locked in another dimension watching it all unfold now 😂
😂😂😂😂😂😂😂
Same!! I stumbled across espresso videos and immediately bought a cheap one on Amazon and hoping for the best lol
I got an interview at a café later this week when I have legit never made anything but drip coffee. I figured I needed to know a lot more beforehand so I started a UA-cam binge, I’m learning that coffee and espresso is a whole WORLD of terms and tips and I’m really excited to jump into things.
Fantastic! You have just solved my issues with my morning coffee - so simple. Thank you.
I'm still fishing around for consistent pulls, and videos like this really help us, less experienced, badristas.
Wow! Now, this is what I call a great video. Short, to the point, and with lots of info. I've had my espresso machine for almost four years now and never realized the small little things I was doing wrong. Thanks for the tips!!!
Now that you are doing things the right way, do you perceive a markedly improved taste?
Learning how to make espresso for myself. So little videos like this help me get from beginner to awesome. So I can just feel all nice and spoiled
Thank you so much. I am a barista w/ 5 years experience yet I still have much to learn. I always tapped to make sure my grounds were even before tamping. But I just got myself the Breville Barista pro soooo I want to make the most of it and hopefully be getting a new job as a barista as well.
I did not know that making coffee/espresso is so demanding? As far as finding a barista job. Put in 10 applications every day all around town. EVERY DAY!
Fantastic video! Great content and very instructive
I am a newbie to espresso. This is so helpful.
Well.... I wanna say thanks! These three tips just saved me a lot of frustration! I'd finally decided to abandon Aldi Pod coffee (for the waste, not the taste... I actually love the pod I ended up with) and bought a simple Delonghi machine... It's been hit n miss and I was starting to think I'd made a mistake.... After simply paying more attention from these tips, the shot was much much better! Now I just need to find the right beans I like and get me a grinder to get the grind I want... Thanks :)
Woo woo well great work !
My first espresso machine is coming in today and thank you 🙏🏻 I learned a few things.
Well done, clear and concise. I get it!
Fine grinds, keep your machine clean, and you’ll be on your way to espresso shot addiction
Yes! Love this.
Thanks for the tips. Many of the things we would overlook.
"AbolishThePolish"
Me, a Polish person: "I don't like where this is going."
Dawid Bednorz all about the context
@@Sprometheus I think he was joking.
Its un unnecessary wank
Laughed hard at that one
Sounds like he got you all pucked up bro!
Thinking about it, the minute evening of the top milimeter of grounds that polishing might accomplishing is not going to do anything to affect your shot positively. This is like people who tap the portafilter after tamping to dislodge a few stray grounds on the wall of the portafilter. Those grounds weren't hurting anything, but you may have just unseated your coffee bed.
Great tips , thanks!
Really helpful thanks
Thankyou so much for the video ❤️
Thanks, very very helpful. I'm about to use my FIRST machine for my FIRST ATTEMPT ! WEE
So how’d it go?
Same!
Great video!
Well explained. Thanks
wow, right off the bat....the left side/right thing happens to me all the time and I never quite new why! I actually thought maybe my machine was little wonky, thanks!
Thank you. ☕️🤎
Awesome!
Helpful video. Thanks for sharing.
Thanks for sharing
A couple of observations. First, you are using a spouted portafilter. There is no left side or right side. Either your machine is not level of you have bent the spouts in some way. Second, leveling is important but your approach to it is even more important. When talking about polishing, you semi-leveled your grounds before you used your leveler. This is a good and important tip. A slow approach with the leveler is needed in order to not pack the coffee bed with the leveler wings. Same reason we teach not to pack the bed with your fingers before tamping. If you simply press the grounds down with the leveler then twist, it is essentially doing the same as packing with your fingers or hand. Slow approach is best. Third, the polishing should be done after a pressure tamp - no pressure polish. If you tamp and twist at the same time you could get some bed movement, but I believe the moment the hot water hits the bed, the pre-wetting will expand the grounds thus sealing up any edge gaps that might be present - and you simply have a tamper that is old and damaged and needs to be replaced. Smooth surface, free of dings, chips, or scars. Lastly, a smooth approach of the portafilter to the group is the best advise you given; spot on in my opinion! All common sense. Thanks!
You're wrong Chris, if your coffee is not put in evenly, it comes out of the spouts at different rates, as shown in the video. It has nothing to do with the machine being on an uneven surface.
@@anthonypaynter828 you guys are arguing about how fluid goes down a drain hole. It’s accumulated in the handle then split again at the double spout. How it exits the common path will be affected by how it enters, so flow at the individual basket holes will influence. But the demonstration in the video is vastly oversimplified for general purpose advice beyond a specific handle. Any channeling could create or neutralise the effects at the spout. A naked would’ve been a far better demonstration of the fault. But aggregate and then divide is a coarse assessment of a system with too many variables.
And it could easily be an uneven machine or an asymmetric handle. We will need 20 sample splits all weighed to the microgram!
They are all designed to share the coffee evenly between two cups right? This model does so better than the simplest ones by the extra T-junction before the slopes. Hence Chris is correct why a bottomless holder would have made this otherwise good presentation even better. :)
Cool Muzak! I am now enlightened as to the intricacies of the “puck”☕️
No
@@ismaeljabran5756 yes
Excellent
Good point! Thx.
Great tips ☕️
Thank you sir i have learn alot
thanks mate!
Yhanks for sharing
thanks for sharing, this video made me subscribed.
Ty very much
Thanks!
Excelente vídeo! Pena que não temos tanto tempo para a feitura do expresso!
Nada disso demora nem acrescenta tempo nas mãos de uma pessoa treinada.
I just pulled a shot this morning and got an unseated puck. I do polish, from the videos i see on youtube. Thanks for the tips - i learn a lot from this channel
Nicole Policarpio thank you so much! I appreciate the kind words and you watching!
@@Sprometheus oo
Hi, good vid. One way to prove the uneven tamp is to then repeat the higher density on the other side of the portafilter. If it switched sides, then it does make a difference. If it doesn't, then probably a tilt somewhere.
Or use a bottomless portafilter and watch the flow.
@@ultima199g 100%. The only reliable way to know without getting expensive gadgetry is to use a bottomless portafilter and watch as you pull a shot.
@@brandony8691 Agree. I'm surprised he demonstrated that with a double-spouted portafilter rather than a bottomless one. I only use a bottomless filter so I can always see if I've messed up and can correct immediately.
Oh shit! I found your channel! Great work man!
Hey! Thanks! Small world!
Thanks
I just quit polishing after upgrading to a 58.4mm tamper as it doesn't feel necessary, the last tip is great as well.
Wonderful 🔝🙌☕
Liked and already subscribed (notifications on).
Thanks.
Excellent tips. Thax u
Happy to help!
Zsdxssedww
Nice
Now im aware of my mistakes 😅
Thanks.
Good tips are much appreciated from this beginner.
I seen a good tip. Put your grounds inna glass jar first and shake then to make the chunks disburse and fluff up the grounds. Then transfer to portafikter
I’m also Barista and this video it’s so helpful for me I really need more to learn to plan open new cafe. Thanks a million x
❤ thanks
I always have coffee grinds on the group-head after pulling a shot... Maybe I'm overfilling or not tamping firmly enough. It could be also that my espresso machine isn't very high-end (starting out with a Cassabrews 20-bar machine). Amazing video BTW!
Good video. I've recently purchased a Sage Barista Express, and have taken the dive into making the best coffee I can. :)
I've got just one minor complaint about the video. I believe you are right, when you state that tamping an uneven spread of grinded beans, will cause one side of the puck to be packed more tightly, thus making it harder for the water to come through on that side of the puck. But when you try to illustrate this by visualizing the coffee running faster out in one side than the other... I seriously doubt that can be the case. Your coffee clearly runs to a hole in the middle of the filter, then proceeds down into one channel, before it is split in two. There is absolutely no way the coffee coming from one side of the puck is going to stay in the same side all the way down the hole, through the single channel and then out the same side it came in.
Are you absolutely sure? In other words, there is no way that the density mixed with air and gravity can cause this separation at the junction point?
@@MichaelNJ853 Fairly sure. Look at how liquids behave. Take out your filter, and pour some water into one side, and watch the flow. The water will not stay in the same side, no matter how onesided you make your pour. If your coffee is only coming out one side, it is more likely that your filter is ever so slightly tilted.
ZING POW. what you said is all true. what does that do to this video?!! might be some religious like hocus pocus belief mixed in with these good tips.
I just bought my first machine the Chefmate 6 in 1 for only $144 and LOVE IT. Believe it or not, it does the job, works and is built very well. It pays for itself in a single month of Starbucks! 😎
sick
Thanks man, great content as always
Kamichi Kora thank you for watching my friend!
A good demonstration of common mistakes. Following each improper technique with the correct one would’ve been appreciated, though…
Very self-explanatory thanks so much for sharing
me: doesn't own a machine, doesn't make coffee, doesn't drink coffee
also me: watches how to make 'better' coffee
☠☠☠
And that's how you got your new machine lol
You and I should split weekly therapy sessions
Can you do a video to remedy all these things please in detail
Six vids tried only u emerged victorious .
This is great. My only question would be around how to do #2 mistake correctly (sorry, I'm a total newb).
Hm, your point with uneven extraction when no distribution of grounds is done before tamping is right of course. But I highly doubt you can see the difference on the spouts of the portafilter. You’d need to use a naked one. Because an uneven flow at the spouts correlates with a slightly tilted machine, but not determines what’s happening at the bottom of the basket.
Exactly. This was my first thought watching this video. Otherwise, thanks The Real Sprometheus for the tips, they are definitely useful!
I am definitely seeing the difference on the spouts with uneven distribution. Happens quite often cause I just bought my first machine and I'm a complete beginner, but can confirm from experience that its very much a real occurence.
@@empt60 of course you can see the flow rate and if it’s rapidly changing. But you won’t be able to tell on which side a channel might have or not formed only by looking at the spouts and the distribution from espresso.
@@whyilovethemoon depends on the outlet and spout design. If it collects, runs forwards, then splits, it will remain balanced. But if the shot runs straight across a gently tapered bottom and drops straight down a large central hole into the spouts, it will be sensitive to lopsided pucks. Many commercial or high end handles use the offset spouts to even up the split shots, but with a central spout it's less forgiving. The spout in the video looks to offer fairly open paths, so I don't doubt it's real, but it could be more pronounced in some handles, less in others
I thought the same
I bought a home machine and having watched my share of expresso shots being made, was surprised when the instructions said you don't have to tamp it. I'm still trying to get the hang of my machine which for some reason doesn't seem to have much steam at the end. Half inclined just to go back to my bullet coffee.
don't have to tamp? [puzzled look] I suspect you bought a very entry-level machine with a pressurized portafilter. Such machines don't depend on proper grind, distributing, and tamping; they simulate espresso pulling by brewing in the pressurized basket, then let the pressure finally overcome the resistance of the valve to eject the espresso. I used such a machine (a Saeco Via Venezia) for a decade or more before finally understanding what it was doing and learning that I could easily hack the portafilter to remove the valve and make it non-pressurized. At that point, you have a lot more control over your espresso, and although it's possible to make worse espresso that way, the upside is also there to significantly exceed the results of a pressurized portafilter.
Thank you, can you make a comparison between IMS / VST / pullman portafilter basket ,please 🙏
That’s a good one. Been thinking about the basket program lately. I’ll add that to my list.
Best distributor ever: BRAVO Distributor
super
Have ever done a blind test to see if there are real perceptible differences in flavor doing things the wrong way vs. the right way?
esoteric differences
Great question! This is probably one of those things where it's all about knowing the correct terminology in front of your friends and arguing technique, etc. Sort of like how wine experts can't tell which is "better" a 12 dollar bottle or a $350 bottle.
Hi P! Also, what kind of grinder does your machine have? I heard bur grinders aren't the best, but what is and are there any professional home machines that do it any other way? How do you like yours?
It does not matter about where else I work for in the past. no one else dares to say as I am a poor barista, never heard in my life since I worked for many companies
All, this is the coolest and detailed video with references by far, nothing compares to this. Keep the fire going.
Thank you so much my friend!
Tamper?what is it good for?if you want even ,flat puck ,just use leveler is adjustable and that is perfectly enough,my experience .cheers
Did you do an Espro french press review? Would love a comparison with Fellow.
I actually noticed those things and I guess that's why my spouse makes me do all the cappuccinos. LOL....trial and error over the years. I could never explain it like you. I love your video. There really is an art to it.
Only place I have seen portafilter handling called out. How many times we see, or hear, someone banging the portafilter into the grouphead in their video. Of course, that will disturb the puck. Good call, thank you!
I like your English ..😍 easy, and good to understand to anyone I think
what is cramer, another name for coffee? also I have seen quite a few
vids on coffee making but none of them explain what the different
filters do or which filter to use with each coffee process
What kind of tamper do you use in this video?
I just got a Capresso Select espresso machine. I am trying to become a novice barista. I can't for the life of me to get it to pull a shot in less than 7 seconds after which the espresso is totally thin and watery. I can't imagine it is extracting efficiently. I DO have a conical burr grinder and have experimented with grind size, tamp, and dose but it still gets watery after 7 seconds and I don't think the espresso is as thick as it should be. I suspect it is chanelling. I need to try some different coffees but I can't imagine it will lengthen that pull time much,
Hi. Where can I get the gold tamper from?
I have a manual coffee machine. It was a bit trial and error at first, getting the quantity for coffee and water. I really do need a better machine 😂
Use a jack leveler with level portafilter
I’m curious, does the spinning tamp work better then hand tamping?
I am working on a La San Marco coffee machine which has a 54 mm portafilter. I wonder how much the diameter of the basket affects the taste of the espresso. Does espresso from larger baskets taste better? Why do some Italian companies use 58.3 mm baskets and others 54 mm? Could you do a short chapter on this?
Im assuming pressure and speed of water come into play. Irl probably no real difference. Seems some machines let you play with variables.. perhaps more of a hobby than functioning side of pro coffee 😝
I like coffee but man, this is serious. Who knew it comes down to such fine details.
It really does matter
Its like an art
Have you ever tasted Luak coffee from Indonesia.?
hello,thanks your video helped me and what do you think adout-force tamper 58.5mm thanks
how dare I saying that, huh>? because I joined in the coffee industries for 10 years but I really luck when I started at first step due to the person who teaches me he is a genuine barista and we really cray love drinking coffee and we put passion there,. as two of us has been perceived for many specialty coffees in SYD and customers recommended me as a high class, you make good coffee
Can you teach me...
Abolish the polish. That's good. It's hard to resist with a combo leveler/tamper device since they spin so readily. I also find myself doing it in case there are some grounds on the metal.
Lol. Where I do agree you can tamp unevenly, when it all comes out the same orifice then is split left and right after coming out, it is impossible to say because there is less pouring on the right, that it is because of the tamp.
Exactly. I thought this video was a joke when I saw that.
I recently purchased a Flair Pro 2 and I was wondering what size of coffee distribution tool to purchase for it...thanks
45.5mm for the Pro2. 40mm for the signature/classic.
Love all your videos but have a question about the OCD. Should you be spinning it the other direction so it causes a wave of distribution rather than a slope that’s pushing it down?
Hi Frank! Thanks for the kind words. So the OCD if spun the other direction will create big squared off mounds of coffee and will never flatten them. Just pushes them around. So it only really works in one direction. Good question!!
Is there Spirit level for professional coffie machines ? .. because its seems that it have a lot of effect on the shot
well now i understand why one side is flowing faster than the other....👍
thank you
40 FK happy to help!
Same this has been driving me mad for weeks.
What even though it all feeds through a central spout before splitting?
That doesn't make sense at all....
danguee1 central spout would still have water coming in from left and right hand sides I guess.
I don’t really know to be honest but tried this and it fixed my problem straight away.
Coffee is distributed from one spout which splits into two....the guy doesn't know what he's talking about!
Spro - the title of this one could be "Don't Play With Your Puck" ;)
may i ask if what should do if the water didnt come out?thank yoy