Understanding Espresso - Dose (Episode #1)
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- Опубліковано 28 тра 2024
- The first 1000 people to use this link will get a 2 month free trial of Skillshare Premium Membership: skl.sh/jameshoffmann5
Coffee give away has finished.
I'll be putting put the next 3 parts over the next couple of months, feedback welcome as we progress through them!
Music:
"Grains of Dust" by Red Licorice
Take your films to the next level with music from Musicbed. Sign up for a free account to listen for yourself: fm.pxf.io/c/3565675/1347628/1...
Links:
Patreon: / jameshoffmann
My Books:
The World Atlas of Coffee: geni.us/atlasofcoffee
The Best of Jimseven: geni.us/bestofjimseven
Limited Edition Merch: www.tenshundredsthousands.com
Instagram: / jimseven
Twitter: / jimseven
My glasses: bit.ly/boldlondon
My hair product of choice: geni.us/forthehair
Neewer Products I Use:
geni.us/neewer-C-stand
geni.us/neewersl60
geni.us/neewerslider - Розваги
Thank you coffee dad.
Father of coffee
caffeine daddy
@@HavokTheorem i like that better
Daddy Hoff, like Lance Hendrick called him in one of his videosXD
😄
This man is about to cost me a LOT of money.
Antonio de l'Enclos haha. Me too
Why does this twenty year old has white hair?
@@simonb9573 He forty bruh
So glad he can’t see me making mine each morning. I can hear his review each step of the way. Ouch!
This man has already cost me A LOT OF MONEY.
The gentle but intelligent way he speaks makes me think "ah the david attenborough of coffee"
this is so true
As a foreigner I appreciate your understandable English
As a teacher I 100% agree. While English is my 1st language, But I always appreciate when a person on UA-cam clearly makes the effort to think about people that don't have English as their first language.💕
Eating the cake after the espresso is what completes the meal.
My left eye twitched into another dimension after reading this
The cake is a lie.
i giggled
*_t h e f o r b i d d e n b r o w n i e_*
Classic barista prank of offering a co-worker one of those tester brownies we were sent from a new bakery down the road.
Him- “You’re always going to have a sour harsh under extracted weak thin bodied sadness... and you don’t want that” .... me - *flashback to the exact coffee I just made* 😩
Coffee's..
I think that has happened to everyone that started off with dark roast and afterwards tried out lighter ones.
it's easier to underextract lighter than darker roasts.
That grass juice of old store bought ground medium roast cheap arabica coffee...
Recently bought a bottomless PF on Amazon to use with my housemates Smeg espresso machine (not ideal I know). Not sure what dose to use but seems like 18g prevents a watery mess. But now with a light roast I’m getting sour underextracted shots.
Will increasing the dose increase resistance and therefore extraction? Or will it create too much work to be done and exacerbate the under extraction? I’m a bit confused. I could also increase the temp of the coffee machine to aid?
I’m at the finer end of my grinder but still got a bit to go if I need to. Any advice for a beginner would be appreciated!! :)
@@roshankumarage4126 yes.
Imagine having this guy as your visitor, and when you offer him a drink he says ‘coffee’.
You put on a denim shit, wear an apron, get out a your scale and make sure he sees you doing this
@@davidp605 Then put your instant coffee in the cup because it's the only thing you've got.
@@MisterDibitybopty Followed by a lot of crying.
haha Nescafe do
I imagine he's very kind and understanding of anybody's situation actually, would probably be more than happy to help you improve whatever brewing method you have
How did coffee become a hobby for me?! You James, you are the reason. Thank you!
Thank you for sharing your experience! It's amazing how a simple hobby can bring so much joy and meaning to our lives. Keep exploring the wonderful world of coffee! ☕️
Not coffee related: James, can you put out an audio book of bedtime stories? I swear your voice and delivery are like a warm blanket every time I watch your videos. 🤣👍 Cheers!
Yes!
Please
Reminds me of narrator in the Winnie the Pooh series.
Yes! His voice is like honey, he could definitely do voice work.
HI CHARLOTTE!! good to...C...you 🤓
“Weak thin bodied sadness”....felt that
Lol
That moment when you thought you´d have one question answered, but end up with 75 new ones instead.
100%
@@graphene1487 no, you dont have 100% knowledge
yoU hAVe 25% KNoWlEdGE
@@talibalghafri9544 ok buddy
@@graphene1487 *happiness noise*
@@talibalghafri9544 "Hi. This is Graphene. I'm not in right now. If you could please leave your name and number after the beep, I'll get back to you. Thank you..." *beep*
I'm retired and my hobby for the last 45 years has been building acoustic guitars (went to Spain and studied etc) and I thought that was a challenge - until I started making espresso - thanks for all the tips and explanations I now make decent coffee regularly and great coffee occasionally.
Mmmmm! Caracoles in the Spring and Amontillado in a catavino Jerrzano! Ole!
I loved coffee in Spain. 😊
In spain specially in Malaga, never find a perfect coffee in the past 2 years ,but when im back to Bali, everywhere even though at the small cafe, they have great great coffee ever
Imagine building an espresso machine as a hobby, using commercial parts, in a custom build // no plastic, wood & metal // maybe glass or ceramic / carbon fiber or fiber glass / 3D printing //
@@ggetoile Luchesi cannot tell Amontillado from Sherry.
“I like to knock out a clean puck.” Yes, indeed.
Nobody likes a sloppy puck.
5 pucks a day
I dont really give a puck
Vromyiari
demetrios anagnos Fancy a quick puck?
James thank you so much for telling the caffeine topic, I went from two 20g coffees to first 15g and now I'm at two 7.5g coffees a day. I enjoy them so much more and it's way better for my health.
Much love from Italy ❤️
Did you have to use smaller filter baskets per the smaller coffee dose? And end up with a smaller drink?
I'm trying to decide between a 15g and a 18g vst basket. Any thoughts?
@@djentlover take the biggest because you can always underdose
This stuff is more convoluted and precise than my heroine addiction
Gotta love those lady heroes! 🤪
and more expensive!
I cannot thank you enough James. This is the single best piece of advice that has made my espresso so much more consistent. I was using an 18g basket. It is much easier to dial in a 15g basket. My first shot I pulled was better than 75% of my 18g shots. By day two, I was pulling top tier tasty shots consistently! THANK YOU!
I AM SO GLAD I WATCHED THIS VIDEO. I've been using light roast coffee beans to make espresso and I was so frustrated that my espresso was coming out under-extracted. I didn't realize that light roast is just difficult to make into an espresso.
x2 jajaja thanks
hey! what did you do to solve the issue? I am a big fan of light roasts. even though the ratio and the timing with my shots are on point, I am getting out an extremely sour mess. :(
Did anyone notice that his sweater is a combination of all the colors anywhere else in the background!
Actually i just watched part 2, and yes he does.. he was wearing a different jacket and swapped some elements from the background to match the color..
Gotta say, pure dedication right there!!
god damn you 🤣👍
I'm getting itchy just watching him wear that sweater
i like it but I feel the same way
It's awful
Itchy? It makes me feel nauseous.
He really should of let his nana send it to the op shop.
Honestly one of the most well put together explanations of how to get better espresso. After the point that a lower dose is better for extracting a light roast coffee, I paused the video and proceeded to lower my dose and pull an espresso shot. That little change probably made me the best espresso I've pulled yet!
You are the best coffee person in the observable universe, I think.
Are you suggesting there is a better coffee person in the unobservable?
Agreed.
Absolutely agreed!
Agree!
@@user-jp7mb4ns7x if we assume that the universe is infinite, then...yes. 100%. But in that case there is also 100% chance that there is someone somewhere named Hames Joffman, who hates cardigans and loves tea, soo... yeah not a great metric...
This video was fantastic. Literally one of the first things I did when going into isolation the other week was finally order the Rancilio Silvia I'd been wanting to buy for YEARS. Since then I've been furiously learning the ins and outs of my new machine, and this video came along at the PERFECT time for my own personal learning curve. Bravo, James!
I often find that extending my extraction to more than 2:1 (e.g. up to about 2.5:1) improves the flavor. After I learned that, I haven't really touched my grinder settings. It was advice from a really great barista, regional champ type, and it's some of the best coffee advice I have received.
I mean it’s all up to if YOU think it tastes good, everyone thinks differently
Thank you for sharing your experience! It's always interesting to hear about different extraction ratios and how they affect the flavor. Have you tried experimenting with different brew methods as well, or have you found that the extended extraction works well across the board?
Without doubt you are the most succinct educator on brewing, streaks ahead of anyone else on here 🎉
streets ahead
@@editdev but I do like streaks ahead better…
I don't own an espresso machine and yet I'm fascinated by all these discussions. Thank you for your offer of free coffee to those in need. The caremongering that these times have brought about is truly inspiring.
I agree with you, the gesture of offering free coffee to those in need during these difficult times is truly inspiring. Even though you don't own an espresso machine, understanding the dosing process can enhance your overall coffee experience. Thanks for sharing your thoughts!
I could never get this kind of information from my 1975 set of Brittanica Encyclopedia . Thanks James.
You shouldn't down the AMAZING Brittanica Encyclopedia system.. it was the biggest Form (still is and isunbiased) of Information for decades!
"I would just increase my dose 1/2 a gram" . . .me shooting my $20 scale major side eye.
i heard that if your really good, you could measure it on the back of your hand.
I weigh the beans before I grind - and the only way I can adjust the dose by 1/2 gram is to keep swapping individual beans till I arrive at the precise dose. 1 bean weighs more than a half gram usually.
@@nomadsolos or you swipe the basket to remove the half gram.
@@Ghorda9 for me. I weigh before I grind it.
@@nomadsolos you must use massive beans! The couple of types I've checked have been around 0.13g per bean
After 3 weeks of terrible tasting espresso it was as simple as adjusting my DOSE! Thank you, James. I went from 18g to 17g which allowed me to change my grind size from 11 to 9 and omg, it's the best shot I've ever pulled. 17g dose yielding 34g at 30 seconds. Tomorrow I'm going to try a 1:1.5 ratio at grind size 8 and see what it tastes like. Thank you thank you thank you. I can quit wasting beans and banging my head agains the wall. Who knew a 1g difference in grounds could make such a difference.
This was super insightful! I'm getting into the coffee business and completely starting from scratch on this. I also wanted to give you props for how you talked about the sponsorship. I really appreciated how you lead into it and it wasn't in my face. It was relevant and felt like just part of the conversation. Very well done!
It would be interesting to hear your thoughts on pre-infusion times and how this might affect total shot time (which can be a helpful tool to dial in coffee as sometimes it can be hard to judge grind size by taste alone).
stages
I've always been confused on this one. Does the shot time include the pre-infusion, or do you only start timing once the pump ramps up to full pressure.
@@muriaticfpv2328 typically when people use shot times they measure the total time from when water hits the puck (i.e including preinfusion times)
Sometimes you do hear timings given from first drip (i.e) from when the first drop hits the cup
You'll just have to accept that shot time varies between different machines, therefore you won't get the same results if every other variable is the same. If you look at any prosumer espresso machine with a built-in shot timer (even those with pre-infusion) you'll find they all start timing when you flick the switch.
+1 for the original question. By default every machine does “pre infusion” because the pump can’t reach to the default pressure instantly. On e61 I assumed ~3 seconds.
amazing quality as always, loving the holistic approach to coffee and the light hearted humour. making times like these bearable :)
We're watching all of your videos since a while now and James, you're just INSPIRATION mate. We also have your book. Thank you for existing and explaining all this stuff
I love that you're doing this James, I've really enjoyed your dialing in vids, very informative, as to be expected from you of course :-). Looking forward to watching these vids, they'll definitely make the lock down more bearable! Cheers, Kev,
I love your vids too mate.. keep it up
I used to think pulling an espresso was a pretty straight-forward affair. This now explains that aloof intensity of my local barrista.
12 minutes passed in a blink of an eye! Thank you James and I’m very excited for the rest of the series.
I am such a novice with all this……as I like cappuccino I have flexibility….though my good friend loves a delicious espresso…..so I keep on working at it. I really appreciate your videos and your gentle and informative, no patronising delivery. Whilst a daunting process, you make it all sound achievable. Thank you
Hey James,
You have a quality of delivery that just sucks me in. I very much enjoy listening to you. You could be talking about anything & I’d be committed to listening to what you have to say.
Also I find all you have to say very informative, interesting & helpful.
So a massive thank you 🙏🏽😊
simple tips and tricks which are quite obvious, but i never thought them through before. i always get to learn new things from each video from james. really appreciate his sharing.
Your conversations (lessons?) make me understand how to brew better coffees.
And I like it!
You are a mentor and an inspiration.
Thank you James!
Your knowledge, clarity and enthousiasme is inspiring.... Coffee is such an important part of everyday life for almost everybody! I think people don't realise how good it can bel if you'd just take the time to understand it.
I really appreciate your approach to sharing your love of coffee and it’s many aspects. It has grown my appreciation for something I used to not enjoy at all (my wife being a former barista helps). Thank you also for thinking of those who are in need and giving the gift of coffee, a luxury certainly, but an appreciated joy in uncertain times. Keep it up!
You briefly mentioned Italian espresso, pulling those 7g shots. Having just come back from a few months in Italy... I would love to know more about Italian style coffee. Not only is it, as you mentioned, something that can be drunk several times a day, it also (for me) is less acidic and problematic to my tummy. And, when done right, its delicious. This is the coffee I would love to learn to make regularly.
Yeah, it's a darker roast, especially with neapolitan roasting where acidity is zero, but it's difficult to find because almost everyone use a cheap blend (70% robusta), roasted bad and brewed worst.
And thank you James for making this video. For those of us who enjoy a two-by-four to the head of coffee in the morning!
James you are the reason I upgraded my 4 year old Nespresso Krups pods machine to Delonghi Dedica and got sepatately bottomless portafilter and IMS basket. Now a few days after watching most of your videos and about 1 kg of beans waisted on tests I have turned from close to zero to my family Barista Hero. I cant thank you enough mate🙏
Thank you, James! How do you always read my mind? Every time I want to ask, a video of your answer always pops up at the right time. Love that you don't hesitate to share your knowledge, the best coffee teacher ever!
My friends: you're a coffee snob.
Me: look at my crappy grinder and machine.
Also me: watch this video.
My friends: you're a coffee pleb.
Exactly! Just when I THOUGHT I knew coffee I started watching James H's videos...
Me too, I dont even have a tamper or a scale. Just the esspresso machine haha.
James, because of your tutorials i started learning a lot about coffee. I bought decent espresso machine(La Scala butterfly hx) an ok grinder( compak k6). And started my trip to wonderland. I want to thank you for such dedication and lot of patience to explain everything. Just want you to know that i really appreciate you a lot and will be grateful for the rest of my life. Keep on going you are the best. I hope that one day i try coffee from your roastery.
YES! This series is exactly what I was hoping for! I recently decided to take my espresso to the next level. I bought a more precise scale (I stayed clear of the smart scales after laughing my way through your reviews and settled for a Brewista II) and a couple of IMS baskets for different doses, then plowed through your dialling in series. This one couldn’t have come at a better time for me! Really looking forward to the next parts.
同意！这个系列非常适合想要提升咖啡口感的人。虽然我还没有买到这种精密秤和不同剂量的过滤杯，但是我会尝试去实践这些技巧，期待下一集的更新。
Yes, thanks James! Now I know why my Ascaso Steel comes with a 7gr portafilter basket. So I can pull more shots through out the day. ☕
Tamping, channeling, and my biggest grievance in espresso - cleanliness as a variable! As a barista trainer, it is frustrating to see people in cafes weighing and measuring and then using a dirty group head/ scales or worse, a caked/wet tamper. Cleanliness is the most underrated technical skill in a baristas arsenal.
How does a dirty scale effect your coffee? It's foolish to conflate cleanliness of things that touch the coffee to things that don't. One of these is significantly more important.
@@d077Z I think if you're weighing your cups, residue from the scale can transfer onto the bottom of the cup, so it reaches the customer all crusty. It can also get on the spouts of the portafilter and maybe transfer into the cup while pulling the shot.
@@d077Z honestly, once you understand that coffee is all about controlling variables, it's hard not to include cleanliness. Why wouldn't you just rule out old coffee getting in your cup/ affecting your brew if it's a potential question? Why guess? If you start off with clean tools every single time, that's one variable ruled out. I've been on the adjudication panel for the Barista Championships as a technical judge, and believe me, cleanliness counts. I just wish it would transfer over to the general public because it can make a huge difference in your coffee routine and preparation. Attention to detail is key.
@@noelledoyle88 Obviously anything that touches your shot matters. The work environment itself is just signaling much like late art. If you place your portafilter on the scale directly it must be clean. As should anything else that is in the path of the shot itself.
Coffee comps are very much a game too.
Yes this. Untidy workspace seriously has put me off a few cafes before.
Part 1 has already helped me a lot... I am really looking forward to the next one!
It’s rare to find someone this good at public speaking. It’s like having David Attenborough teach me about coffee instead of cuttlefish or something and I love it!
The key to great espresso is to start with great coffee from the 1970s.... James
LOL I totally forgot about that 😂😂😂
If only he made espresso with that stuff!
@@billanderson4615 and he did...
Here I am, a year after this video was uploaded, watching it again now that I have upped my game, and went from different size moka pots to a Breville Mini Barista (delivered just today) :) I blame/thank you, James, and the community you have built here on UA-cam. Down the rabbit hole I go!
How has the mini barista worked? I’m thinking about purchasing one
This series is fantastic! Thank you for making these informative videos!
I am just now beginning to explore the world of espresso. And your help in this endeavor is greatly appreciated!
Seriously, FANTASTIC job! Looking forward for the next episode!! 👏
i recently bought a breville double boiler and the smart grinder pro, due to them being readily available and seemingly reasonably priced for good entry level stuff imbo.
hoooooo my god.... never again will i buy bitter, undrinkable blisteringly hot coffee... in a few short weeks im pulling shots that make me realise how good coffee can get, and ive only just begun.
i cant wait to soak up all this great info and get better and better at this amazing drink.
This man just unknowingly have me buy a Rocket Mozzafiato Evo R, Eureka Specialita, Bottomless portafilter for the rocket, a Hario V60 set, a Baratza Encore, several other tools all in one go. His knowledge and enthusiasm of anything coffee is impressive and quite contagious. I just find myself going through his videos and other coffee related videos trying get whatever information I can digest :)
How is your Eureka Specialita holding up after a year? I have been eyeing on Eureka (the silence version). Did you buy the warranty?
@@sciencescience9102 hate it when they don't answer
Same hahahaha :D
@@sciencescience9102 sorry I dont normally get notifications for youtube.... two years later the grinder is still fine.
The frame where you said "lighting myself" looked glorious
This teacher, James Hoffman, is a gold mine of high quality information! And beautifully presented! I even watch his ads! I’m learning how to make espresso with my old La Pavoni Europiccola, and Baratza Preciso grinder. Tried to learn 10 -15 years ago, but there were no UA-cams back then. A few blurry homemade short videos, or short written instructions -really almost useless. I’d print instructions out at the desk top computer to take to the kitchen where the espresso machine is. Thank you, James!
I learned something new today, thanks James! Also, great initiative with the giveaway. My local coffee guy has been forced to close his cafe store front in the supermarket, but still delivers thankfully. Going to put an order in today!
9 days into a 14 day quarantine in a hotel room, these videos are a salvation. Thankfully I have an aeropress go and enough coffee that I can watch the videos and play with brewing coffee and feel connected to the material I’m watching.
I love your videos. Your having so much fun talking about coffee and your passion for it builds my own enthusiasm for coffee.
Taking my beginners Barista final tomorrow and getting ready for the beginners Roasting class. Thanks for all your work making such insightful videos.
Just wanted to say how much your videos have completely opened my eyes to how to appreciate coffee in an entirely new way. I just bought myself the Sage Barista Express and I'm ready to make a lot of bad coffee (and then hopefully make some great coffee!).
With a jumper and glasses like them you know he knows what he's talking about!
He could do a voice over for a cat food advert and I would buy it, even though I don’t have a cat.
Back home (Phil) I was raised to boil a coffee in a kettle, wait 20 min to settle all the coffee grounds, then enjoy. Watching him makes me proud of myself. Simple life.
I have listened to you for hours now. 🌿🌸🌿
I love your videos and signed up for the Oct 3rd coffee tasting.
I’m in the states.You are so English it’s like watching someone do a caricature of an Englishman. “You don’t want that. No one wants that.”
You are so enjoyable to watch and listen to. Thank you 🙏🏻 for the incredible wealth of information. I saw you flipping through “The World Atlas of Coffee” and ordered it used from Washington state. What a gem you are. What fun.
Im getting my first espresso machine for my birthday. It comes in a couple days. So here I am at 3 in the morning binge watching espresso videos lol it helps that his voice is like asmr
Ive learned a lot from this video can’t wait to learn more! (: I hope I can get the hang of ir. Sounds so complicated 😩
I’m interested to see your approach to dialling in decaf espresso. It’s in the same context as having to enjoy espresso without limitation.
+1 to this question
A couple of days ago I made a decaf espresso without measuring anything : filled beans to « more or less » the line on the grinder, ground to whatever setting the grinder was at (Rok Grinder v.1) heated water, filled Rok Espresso GC to about half an inch from the top, pressed, preinfused, extracted. BRILLIANT! Perfect body, loads of flavours, a little crema (difficult on a decaf because of the process so I wasn’t expecting any), and especially no acidity and great aftertaste. Single origin Guatemala Coffee roasted in April and kept in the fridge. Wasn’t able to replicate that since ...
Decaf tends to be on the dark side, so in general you’d want to use a lower ratio (less than 1:2) to avoid pulling out the more bitter flavors and off-notes as a result of the decaf process
Very helpful James, your videos are well done and super informative. Note to others - if you’re on an espresso making journey like me, sifting through techniques, machines, grinders, etc., best to listen to James on 2x speed for an extra dose of caffeinated enjoyment!
You always make it simple and direct to the point, I like the way you explaine, your voice and how you are confident and calm when you are talking..
4:34 James, you cleared a misunderstanding I had. I was unable to make a coffee without the puck extremely wet or with extreme tunneling. I got it to work with the small cup (9 g coffee) and filling it up until the temped coffee touched the shower head when putting it in. I thought that that is incorrect. No one every explained that this is actually how it is supposed to be. I thought I'm still doing something wrong and that it should work without filling the cup so much. Thank you for just mentioning this small bit of information.
Holy shit, I need to fix this too. Thanks you James and thank you Sebastian. My life has been a lie.
James, greetins from Chile. The algorythm recommended me you channel a year ago with a video on Why espresso taste different now than older days. Just loved it. Big fan. Hope you and you family are fine with all of this. Bye
This is such a great video! I can't wait for the other parts!
Really glad the caffeine intake was mentioned here. I bought my first espresso machine (the sage/breville barista express) and all of the videos on this machine were demonstrated using the 2-cup filters. I tried that at first but felt my brain not enjoying the experience as I would suddenly end up with a headache. I am a coffee drinker but I don't think my daily intake ever caused me headaches. Started to realize that I need to start using the 1-cup filter to use less coffee/caffeine per drink. This was such a great decision as now I get to enjoy coffee more times a day and not suffer a migraine or risk my health long run. No one talked about this and I am super thankful for this kind of content.
Great series James. Love what you’re doing. I’m learning a lot!
I swear I can see a 3d image of some kind by staring at your jumper :s
Must be his fave wooly jumper!
You're right! Also some of us are still frustrated he didn't answer about his knitwear company in the Q&A
Riight? I see three circles almost like a pig-face
Love how James speaks, please please be the next Bond villain...so intelligent and calm, sounds very calculating, "No Mr.Bond, I expect you to have a 3/8 Crema!!'
That was great, looking forward to seeing more videos! Thanks James!
Hi James. I’ve been brewing espresso on my Silvia for the past 12 years. I’m shocked I’ve seemingly been doing it terribly wrong all these years despite enjoying myself along the way. At some point I equated 1 shot to 1 once and have genuinely been brewing 25 grams of coffee at 85 grams of liquid… embarrassed to write that but looking forward to dialing in the proper ratio that is ideal for my machine/grinder/beans. Would love a video about these type of pitfalls. Really really enjoying these videos… such a joy!
Sadly I have also been overdosing LOL
The small dose on a big basket may cause some other problems as well. I recently tried to replicate the "paper" (by C.Hendon, J.Cameron and others) and of course I was measuring the extraction of every single shot. When I switched to the 15g dose I accidently forgot to change my basket. After pulling out 10 shots I realised it and started over. What happened is that when I dosed 15g on the VST15 I noticed higher extractions on average than when I was dosing 15g on the VST20. It may be not be absolutely caused by that, I dont know. But the sample was around ten shots, so it is kind of reliable in order to make me think.
Just brilliant episode and I so much look forward to your other episodes in this series inside the series. Today I thought you were brilliant and your final advise regarding size and caffeine was spot on.
Thanks for the 2months of Skill Share Premium, will definitely be learning something new! And thanks for all your amazing videos, they've really help me understand coffee in so many ways! 🙌🏼
I got nothing useful to say. Just wanted to give you interaction for the algorithm gods ❤️
me, I didn't think there'd be any math involved....
I really enjoy the cover thumbnail, James. I'd love that image (the four pucks with the weights of each displayed on them) sans the video title printed and hunh above my machine. I currently have the barista Hustle brewing variables triangle hung up, this would go beautifully with it. Maybe a patreon supporter can get a high res screen grab from ya?! 😉
DM me on Patreon and I will send you the jpeg (it’s only about 12mp because it’s a screen grab from a 4K image)
I just needed to say that this series has been really helpful. I now have scales and a burr grinder and am able to make my machine work for me and understand what is happening with my coffee. However above all my espresso has become much better and much more enjoyable.
This video is so useful! I can't wait for the rest of the series
Never knew coffee could be more complicated than academic topics.
I love a good strong hit from a 2x4 first thing in the morning. It really gets me going 😂
New to my coffee "journey" absolutely love James' videos.
Thank you James! This was a wonderful video and taught me a lot even if I read a lot of books. I especially liked how you mentioned the reason for a messed up puck.
I'd like to know more about the interaction between dose, extraction and sweater thread count.
🤣🤣
I've been pulling 13 gram double shots for awhile now and had no idea the average was 18! Been doing half a liter in a french press with only 19 grams too. Thought I was a caffeine maniac, but I guess I was wrong. Learning more and more about coffee everyday, and slowly getting better at making it. Thanks James!
I have no idea how I stumbled upon your videos but I’m now hooked… I’ve freed myself from nespresso mediocrity and have perfected my moka & french press game. I’m now looking for my first bean to cup, and have a certain confidence of not totally balllsing it up. Thanks for reading. Have a great day. 👌🏼
Just bought a Nuova Simonelli Oscar 2. No scale! Random dose. Extracted. Removed portafilter. Nothing inside. Coffee stuck in the machine. This video is now essential. Thank you James!
Has anyone ever seen the narrator from Watchfinder & Co and James Hoffman in the same room at the same time?
Great video. Keen on the series. One thing I’ve noticed is that here in Australia, a lot of our roasters suggest a dose somewhere between 20-22g. I personally haven’t seen any local roasters here in Melbourne suggest anything less than 20g. I watch your videos and videos of baristas in the US (particularly the lovely lads from Cat & Cloud) and I see 18/19g doses. Any theories or thoughts on this? Keep up the great work! - Garry
GKLiveProductions the theory behind that is because in Australia so many people top up their coffee with at least 200ml of cow milk so the roasters have to recommend to use higher doses in order to get higher strength out of coffee to be able to cut through that massive amount of milk in your everyday 8oz, 12oz and 16oz takeaway cups specially!
Aryan Aqajani Which causes problems if you ask for a long black.
@@canusdominici Not really. Most cafes that you what hey are doing in terms of their recipe, they either use single origins/microlots for their black coffee and if they don't offer single origins for blacks, then if they deal with a roaster than again knows what they are doing, they give them a different recipe for black using the same blend for milky coffees. If one of our cafes are doing say 22g for milky coffees, we usually suggest to them to keep everything the same and just change the dose to 21g so 1g drop. That one gram drop will run a faster shot, brings more clarity of flavours and "acidity" to the cup making the house blend which has been roasted for milky coffee again more enjoyable for blacks.
@@plantjuicedaryan Correct. But they do serve great coffee there. New Zealand even better.
@@guidofliek5278 according to you
Yesssssss! Thank you for this! Looking forward to learning more here 😘
My favorite aspect of your videos is the breadth of knowledge you provide, what I wish I knew more about is how to develop a solid beginner set-up!