I've watched a lot of calibration videos but this right here is the best so far. Very precise, hit the main points with the easiest illustrations which will definitely make it easier for everyone. Thank you so much. You just got a new subscriber.
In one week i have my Barista Test , i need to write the theory correctly , adjust the grinder and do 15 coffees in 12 minutes. I am so scared about the grinder adjustment and this video helped me A L OT !!! Great job , thank you SO much
Thanks for the lovely comment. Which test are you doing? Don’t sweat too much about the grinder. Make sure your workflow is consistent and always purge some coffee through the grinder if you make an adjustment. Good luck and if love to hear how you get on😁
Thank you for this video, been struggling to train this area, the explanation is clear and not really that complicated (altho it is so hard to do it) so thank you again 🙏
Hi Tim the time relates to the total contact period of water with coffee. So you start the time the moment you press the button. Pre infusion counts as part of the extraction time.
Gaggia Classic , with Sette 270 grinder. Espresso beans from my local coffee roaster. Beans were roasted over a week ago (not sure if over ten days yet). I'll dial in a perfect grind - make a few cups and the next day using identical settings the the grind now is too fine. Machine will barely be able to pump water through the coffee. Once I recalibrate all seems well until the next day. Could it be coffee is too new? Or change in weather here in Virginia? Combination of both, or might I have a mechanical issue? Very strange - I think.
My gut is telling me you are over dosing, causing the issue. The baskets in your Gaggia are designed to hold a specific amount of coffee and I would not deviate more than 1g either way. It is likely that the standard baskets are either 14g or 16g so my advice would be to start at 14g and then increase to 16g if needed. Less is sometimes more! You will need to go finer on your grind setting to compensate for less coffee but hopefully this should work for you. Let me know how you get on.
San Remo Zoe, San Remo sR640D. Technician said i can only grind 14g and extract 25g. Can i go 18g? Manual stated the portafilter can hold 18g, should i go finer grind?
There are two things here. I’d say the standard basket would hold 16g as that is pretty typical for most machines. In the past a standard San Remo portafilter would not take an 18g basket but that might be different now. If you do go for a higher dose you will typically need a coarser grind.
Hello sir i am a barista working in coffee barista coffee company india using Astoria tanya model machine i am trying to calibrate coffee machine but espresso shot coming in 17 sec which one we need in between 22.5 to 27.5 sec please help me for this
I have this grinder and no matter how much i alter the dial it comes out clumpy. Is this a result of the beans and temperature/humidity? Or does my machine desperately need to be cleaned?
You need to replace the clump crusher. In a commercial setting you need to do this a couple of times a year at least. Have a look here ua-cam.com/video/jqencVXWlIg/v-deo.html
If it’s the same coffee and we’ll roasted it should be reasonably consistent though external factors can come in to play such as age of coffee, temperature and humidity. It also depends on whether it is the first shot of the day or the 4th and 5th. If you change coffees or even open a new bag then you may have to recalibrate. Also make sure the espresso is at least 10 days old before using as it will be more consistent.
@@carvetiicoffee Thanks for your prompt reply to my query. I'm working on my technique, but it seems like once I get the grind perfect the settings don't hold up for the next day , and I have to recalibrate again. I am wasting quite a bit of coffee.
Hi Joe. I’m assuming you were using the buttons on your machine and just allowed them to run until they stopped? You need to stop the shots yourself when you reach the desired weight. In this instance I’m guessing you wanted a 36-38g espresso so you need to stop the water flow when the scales read around 32g. At that point you can look at the shot time which is likely to be around 20 seconds. I think you’ll need a finer grind!
Keep to the same ratio of 1:2 and tweak from there. So depending on the actual size of your portafilter use 8-9g with an end weight of 16-18g. The coffee bed will be thinner so you will likely need a finer grind as the extraction time doesn’t change. Still aim for around 25 sec
Thanks for the comment. Generally I use a lighter roast so would use an extraction time beyond 25 seconds and even up as high as 32 seconds. That said on my commercial machines I tend to drop as low as maybe 23 sec but don't enjoy coffee below this. Typically I find 25-30 sec produces the most balanced espresso. I did have home users in mind for this video and as the majority of home espresso machines are a tad underpowered the extra extraction time helps. Ultimately it comes down to taste which maybe I didn't explain so well in the video. If it tastes good at 20 sec then that's all that matters.
I've watched a lot of calibration videos but this right here is the best so far. Very precise, hit the main points with the easiest illustrations which will definitely make it easier for everyone.
Thank you so much. You just got a new subscriber.
Like this, very educational. Thank you
In one week i have my Barista Test , i need to write the theory correctly , adjust the grinder and do 15 coffees in 12 minutes.
I am so scared about the grinder adjustment and this video helped me A L OT !!!
Great job , thank you SO much
Thanks for the lovely comment. Which test are you doing?
Don’t sweat too much about the grinder. Make sure your workflow is consistent and always purge some coffee through the grinder if you make an adjustment.
Good luck and if love to hear how you get on😁
You helped me a LOT with my ECM s-automatic. Thank you. Great content. So informative
Thanks for the feedback. Really glad the video has helped - that was the intention so makes the effort worthwhile.
Thank you for this video, been struggling to train this area, the explanation is clear and not really that complicated (altho it is so hard to do it) so thank you again 🙏
Thank you. It's never an easy topic to cover, especially on a video so glad it helped.
Well done
I have the Barista Express. When do you start the timer? I was led to believe with pre-infusion you waited until extraction started.
Hi Tim the time relates to the total contact period of water with coffee. So you start the time the moment you press the button. Pre infusion counts as part of the extraction time.
Gaggia Classic , with Sette 270 grinder. Espresso beans from my local coffee roaster. Beans were roasted over a week ago (not sure if over ten days yet). I'll dial in a perfect grind - make a few cups and the next day using identical settings the the grind now is too fine. Machine will barely be able to pump water through the coffee.
Once I recalibrate all seems well until the next day.
Could it be coffee is too new? Or change in weather here in Virginia? Combination of both, or might I have a mechanical issue?
Very strange - I think.
How much coffee are you using each time. Often inconsistencies come from incorrect dosing. I'm thinking the Gaggia should be around 14g maybe?
@@carvetiicoffee I was using 18g. I'll try 14 if you think that will work better.
My gut is telling me you are over dosing, causing the issue. The baskets in your Gaggia are designed to hold a specific amount of coffee and I would not deviate more than 1g either way. It is likely that the standard baskets are either 14g or 16g so my advice would be to start at 14g and then increase to 16g if needed. Less is sometimes more! You will need to go finer on your grind setting to compensate for less coffee but hopefully this should work for you. Let me know how you get on.
@@carvetiicoffee Thanks for your advise. I'll let you know.
I like the cups you are using, what brand are they?
Loveramics Potters range in Granite. I was using the flat white cup (£11). They have espresso (£9) and latte cups (£12) too.
San Remo Zoe, San Remo sR640D. Technician said i can only grind 14g and extract 25g. Can i go 18g? Manual stated the portafilter can hold 18g, should i go finer grind?
There are two things here. I’d say the standard basket would hold 16g as that is pretty typical for most machines. In the past a standard San Remo portafilter would not take an 18g basket but that might be different now.
If you do go for a higher dose you will typically need a coarser grind.
Hello sir i am a barista working in coffee barista coffee company india using Astoria tanya model machine i am trying to calibrate coffee machine but espresso shot coming in 17 sec which one we need in between 22.5 to 27.5 sec please help me for this
Can you share the link for the scale you are using? Thank you for the video!
Details on this link www.carvetiicoffee.co.uk/products/felicita-arc-scales. We're sold out but you can use the info to find stock somewhere I'm sure.
Pls kindly share the link of last video
I have this grinder and no matter how much i alter the dial it comes out clumpy. Is this a result of the beans and temperature/humidity? Or does my machine desperately need to be cleaned?
You need to replace the clump crusher. In a commercial setting you need to do this a couple of times a year at least. Have a look here ua-cam.com/video/jqencVXWlIg/v-deo.html
How often do I need to calibrate? I calibrated if you days ago everything was great now it seems I need to do it again. Is that normal?
If it’s the same coffee and we’ll roasted it should be reasonably consistent though external factors can come in to play such as age of coffee, temperature and humidity. It also depends on whether it is the first shot of the day or the 4th and 5th. If you change coffees or even open a new bag then you may have to recalibrate. Also make sure the espresso is at least 10 days old before using as it will be more consistent.
@@carvetiicoffee Thanks for your prompt reply to my query. I'm working on my technique, but it seems like once I get the grind perfect the settings don't hold up for the next day , and I have to recalibrate again. I am wasting quite a bit of coffee.
You shouldn’t be wasting that much coffee. Maybe share some more info? Machine, grinder and style of coffee? Also how much coffee do you start with?
I got 18 g coffee and 25-26 seconds extraction time .. but the espresso cub is 58 g what should i do ??
Hi Joe. I’m assuming you were using the buttons on your machine and just allowed them to run until they stopped? You need to stop the shots yourself when you reach the desired weight. In this instance I’m guessing you wanted a 36-38g espresso so you need to stop the water flow when the scales read around 32g. At that point you can look at the shot time which is likely to be around 20 seconds. I think you’ll need a finer grind!
👍👍👍
If we used 1 shot portafilter then how many gram we need to put
Keep to the same ratio of 1:2 and tweak from there. So depending on the actual size of your portafilter use 8-9g with an end weight of 16-18g. The coffee bed will be thinner so you will likely need a finer grind as the extraction time doesn’t change. Still aim for around 25 sec
I thought the extraction of espresso should be in 20_30 seconds, am just surprised to know that you are using 25_30 seconds, correct me about that sir
Thanks for the comment. Generally I use a lighter roast so would use an extraction time beyond 25 seconds and even up as high as 32 seconds. That said on my commercial machines I tend to drop as low as maybe 23 sec but don't enjoy coffee below this. Typically I find 25-30 sec produces the most balanced espresso. I did have home users in mind for this video and as the majority of home espresso machines are a tad underpowered the extra extraction time helps. Ultimately it comes down to taste which maybe I didn't explain so well in the video. If it tastes good at 20 sec then that's all that matters.