Coffee with April Episode 66: Brewing Espresso at April

This week, we're at the espresso machine to give some insight into our preferences when brewing espresso.
Espresso is a vastly different beverage to filter coffee, and as a result we're not looking to achieve the same sensory attributes when applying this brewing method. In this weeks video we explain our preferred parameters when brewing espresso, looking at the relationship between dosage and basket size and factoring extraction times and yields.
We're always interested in hearing what topics you're most curious to hear us discuss, and social media is a great way of reaching out to us if you would like to make a request.
We welcome your thoughts and feelings on the topics raised in this weeks video, as well as other ideas you would like to see us discuss in the future. We really appreciate your feedback and support.
You can contact us using any of the channels below:
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Instagram: / aprilcoffeecph
Webshop: aprilcoffeeroasters.com/
UA-cam: / @coffeewithapril
Podcast: / coffee-with-april
Email: [e-mail] / [e-mail]
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Produced by April Coffee - 2019

[@danielmachine5049]

Thanks April. I am lucky to see your video series before they become millions viewed video.

[@kaheldan]

Thanks for the video, hope we'd get to see some insight in your daily morning routines for espresso calibration.

[@coffeewithapril]

Thank you for watching.

[@mugenmkful]

It'd be a great video to do now. How espresso brewing has evolved at April over the years, and how different technology has changed it.

[@coffeewithapril]

That's a great idea. We have changed a lot over the years. There is always room for improvements .

[@pscoffeeroasters]

Whats your thoughts on brew temp for espresso? So on an April brewer youve got more acidity at lower temps, but do you find you get the same effect with espresso?

[@sirjohnpiraan1662]

Great Video !
How do you measure gas build up btw? 1 to 2 ratio, like 1g to 2gs of water, is that what you meant?

[@coffeewithapril]

Thank you for watching. The Ratio refers to the amount of ground coffee in the basket and the final volume of the espresso beverage. We are not able to measure gas build up at the roastery. But you can compare it with when you are brewing, for example, a V60, then it becomes visually very clear.

[@fransuper7]

Have you ever tried the Dalla Corte Mina? You can profile the flow rate. The difference between espressos with different flow rate profiles it's huge, different body, different acidity, different aftertaste.

[@coffeewithapril]

Thank you for watching Francisco. We haven't tried that specific machine but we agree on the importance, could be interesting to try.

[@fransuper7]

@@coffeewithapril I'll be at SCE in Boston at the Dallas Corte stand, it will be really nice to discuss those topics there. You are more than welcome to come over!

[@robber16]

Nice video, but get rid of that light in the background! I'm going to have a siezure ;)

[@coffeewithapril]

Thank you for watching. Agreed, not the best background. We will improve on that in future videos.

[@robber16]

@@coffeewithapril Also I'd love to hear your thoughts on puck preparation. Arguably one of the most important steps in making delicous espresso!

[@Staunte]

I've noticed also, through watching many of your other informative videos, that white balance is often different between videos, even for ones with very similar backgrounds. Would be cool to standardzied it - at least to a certain extent. Thanks again for the content. @@coffeewithapril