This makes the most sense of all the videos that I’ve watched on how to extract (and sip) espresso. I used to stir but have switched over to going on the “journey” through the various flavors in the cup. Many thanks!
For a while I have been noticing the taste difference between first, second and third sip. Thought that was simply due to espresso cooling down, but the extraction theory makes a lot of sense now. Thanks for a great video!
Everytime I watch an Espresso related video, I feel how much still I need to learn..... This is an universe in itself.... Nice video and thanks for explaining it so beautifully.
Really enjoyed this. Been a home barista for about 20 years. Seen at least a hundred videos on UA-cam regarding everything espresso. This was new and interesting. You're basically describing the "salami shot" but in a much better and more visual way. I've always been a stirrer, but your method makes sense. I'm going to try tasting the 3 different parts of the shot.
@@ArtistiCoffeeRoasters Just tried it about an hour ago. Just as you described, only the last part was not overly bitter. It was smooth but watery and lacked any real flavor. The second shot (after the first few drops) seemed bitter, but I'm guessing that I mistook that for sour because it was early on in the shot.
As a new coffee lover, ive got into this deep Rabbithole of "know how to". I have litteraly watched 100´s of videos. Ant then i got to this one. As i now can say, the one to rule em all. This Vid made EVERYTHING understandable. It all now come to sense. THANK YOU. U litteraly made my espressolife complete
I got my GS3MP in October last year and since then I've mainly depended on using a acia scale and always time for 25s for a 2:1 ratio, or sometimes let it run to 30, 35s as long as I maintain that 2:1 ratio. However, I've found over all, that the ratio is less important that, of course, correct extraction. And 25-30s seems to be the best overall. BUT watching your video and I tried your approach and wow. It's really easy to look for the blonding point, the wobbling is also a nice indicator and now, I actually prefer to use that rather than caring too much about the final ratio. In a long time, I split and excellent shot. Oddly enough, I've been, unconsciously been enjoying espresso as you do. No stirring, just a couple draws in to get the various flavours through. Thanks for this great video; I honestly think everyone should see this when they are starting out.
I've seen hundreds of videos about espresso. But your video really shows the true story of what an espresso should be. I'm going to try both versions very carefully with my Slayer.
I have been stirring until now as per James Hoffman's advise but your point definitely makes sense, will give that a try! I've just realized that I love my espressos but they lack this lasting mouthfeel that I get at most of the cafes (where I am not offered a spoon to stir, apparently :D). Thanks a lot, great video!
Super helpful! Really trying to learn this hobby and it's proving quite difficult to get from the just on stage to the grest stage. I appreciate the help!
That was a very insightful video which has allowed me to understand what I instinctively discovered myself and thought it was just my quirkiness in doing things with my manual espresso machine. Both the cutoff point and non stirring had become my habit but now I know the reason. I also love the crow’s vocals, sounds so comforting just like home.
I always stir my espresso. However, I will try it your way to see how is it! Interesting UA-cam video! Greetings from the other side of the world, Miami, Florida, USA!
Thank you for that tip! I'm typically an Americano drinker but I may just have to try that 3 sip technique and really taste my shots! Great video! Cheers!
Thank you Luke. This is most educational on the extracting process. I've just had my isomac serviced by Artisti and am now enjoying looking, listening, recording and exploring the ins and outs of what constitutes a 'good espresso'. Tasting the different stages of an extraction is akin to wine tasting! Thanks heaps.
great video thank you. i have to say after watching this i am going to try it without stirring. i am like you love the differnt flavours. i have only just started tryin espresso as i drink latte. wil never stop drinking latte i think. but i am trying to taste theese flavours everyone is talking about. and i do like the taste of the crema. so will try the non stir option sounds yummy.
Brilliant video, super helpful. I’ve been searching for something like this for a little while! Watching your shots, I can see that I still have an issue with channelling as my shots tend to speed up during the 2nd half of the shot.
Great in-depth video thanks for sharing “never stir rather take it up straight” is a great old school way only thing if you can do the same thing in a clear espresso tumbler or Cortado glassware, it would be more appealing & visually pleasing zzz ☕️🤗🙌👍🏻
@@ArtistiCoffeeRoasters brilliant. I was just thinking about it. I reckon it helps to fine tune your steps in making the espresso too. The whole video gave me a new understanding of different parts of the espresso and recognizing that overextended part is a great tool to have. Thank you so much
I use the sip in parts method as a shortcut version of the salami shot to understand my extraction, but I prefer to stir my shots to try to understand them as a whole. I think both drinking methods are valid.
Delightful video! Very clear explanation. I'm an Avowed Stirrer; I liked the mixed result for a uniform drink from the top to the bottom of the drink as I'm usually in the process of doing something else as I'm drinking it. VERY occasionally I go the route you prefer in just taking the pour and sipping the layers (approximately). That's interesting too, with the added benefit of coating your mouth with a taste that sticks for awhile (imo the big reason for the layered drink). You might do some sort of addendum of this video to explain how you derive a shot-process for your AV machines in your shop (I use a GS3-AV myself, so similar). Basically my setup (grind, dose, pour) is set to produce a pour that stops at the blonding point with my desired extraction ratio (I like mine at about 2.5:1). I find the AV (which outputs a fixed volume of water onto the top of the puck) does a great job at consistent 'Swiss watch' pours, which is what you aim for in a coffee-shop. Cheers, and congratulations on your 50K mark! You guys are great!
Thank you. The AV is something we will go into, the set amount of water is great if you use the same beans and also buy it in a constant timeframe. If you mix your beans you have to always adjust the AV volume as the beans will hold more or less water based on the age of the beans
Thanks for sharing your tips with us. I usually make cappuccino and if I happen to enjoy an espresso I do steer it. But I will definitely give this a try. May you share the extraction time you use for the 1:2 ratio? Cheers
I'm not sure I understand how the first drops of espresso are sweet? I was told that as the shot progresses, the order was: salts, acids, sweetness, bitterness. That would mean the first drops should be salty/acidic, while brewing longer would bring out the harder-to-dissolve sugars?
Thank you once again for this video. I’ve buy few days ago a Linea Mini and would love to know what pre-brewing settings you used and how it change the extraction please? Thanks from France!
If you have the new IOT model you can change this thru the app. If not, it’s will be set for a very limited time, if it was the 1st few runs when it came out I don’t think pre infusion was activated. It’s a bit of a line pressure with a delay for the pump to kick in.
@@ArtistiCoffeeRoasters I bought in the Q1’21 and it doesn’t have the app system built in. The already is I think 2-3 seconds only. So the only solution is get the system then. Right?
Thanks for this video. All the Artisti videos are very informative. I tried in the past to switch cup every 5 seconds during the extraction to taste different stages. The first 5 seconds was horrible to taste. I will try again but at change of color like you suggest. I like the "if you cut here you get a ristretto, and here a normale" I'm wondering, if you mix all 4 parts, do you get a lungo?
Thanks for the vid I'll give that three sips technique a go. I'm getting my Linea Mini very soon and was just wondering would you advise taking off that yellow sticker on the grouphead? Some people say you should take it off ASAP to avoid having a mess down the road yet some others say it's fine to leave it there. What's your opinion on this? Thanks a lot.
Thanks this was a great video, I don’t stir my coffee. My challenge is always I’m limited by my knowledge. I might taste my coffee and think that it’s good but it could be better. Also a bit off topic but for recipe I know you use 22.5g in a 22g basket, I have a Breville Dual Boiler which I believe has an 18g basket and I use 18g for a 1:2 extraction to get 40g in 28sec. Would love to hear your thoughts on this. BTW been hooked on your vids since discovering this channel just recently 👍
Thanks for the message. Glad you love the content. The breville will do a good coffee, 1:2 needs to the 18g in, 36 seconds out. The 28 seconds will be fine, but look at the pale, and stop when you see this. Then measure the weight and see if it’s the 36g
So, does the time of extraction start when the pre-infusion starts or when it starts coming into the cup. I have a sage duo temp but I can't get the timing right, too fast extraction. Love your videos by the way. Coleen
Excellent video! Just great information, well told, I was never wandering with unnecessary distractions. Always on point. I learned a lot, and will most def try the no stir, 3 sip technique. I am a stir and 3 sip kinda guy now... Hey quick question, what;s your view on how long to wait after pulling the shot before that 1st sip? I have been waiting a few minutes for a while, but now I find it's better if I get right after it, say 30-60 seconds.
Thanks, great question, if your brewing at 84-92 I go straight in, one it’s the n the saucer and boom! It’s in the mouth. That’s if you can handle the high temp in your mouth. Letting it cool a little will change the flavours, and I find that when I’m served and espresso from a cafe, it sat on the bar for a few mins prior to serving. So it’s 3-4 mins sometimes which is not ideal
Wow awesome presentation! I have one questions.. my dose od double basket is aprox 18g of coffee, but i feel it, is too much of coffein, so shorter extraction will solve this? Is not so important od how much grams of coffee is in portafilter? Newbie here
Hello Luke, I was wondering if you have any tips on extracting darker roasts. In my case the recipe is: 22,5 grams in 40 grams out in around 35 seconds with a 12 second pre-infusion. The coffee feels a bit overwhelming and bitter. Do you know what changes should i make to make the coffee sweeter and more balanced? Cheers
Thank you so much for this video. I just started making espresso at home with a Bugatti Diva. I'm really struggling as I get really short extractions and not really thick nor do I get a nice layer of crema. I get fresh coffee and it's ground for me at the shop I buy it because I don't have a grinder yet. Even when I got it ground finer today I still get dissapointing extractions. What can I do to improve?
I usually stir. I have the James Hoffmann small spoons. In contradiction I don't stir when making a cappuccino. You offered a way to time a shot without a scale or timer. The part that spins my head around. You want the general rule of 27 to 30 seconds out no matter if it is ristretto, normal or lungo. Am I correct? Which means the grinder needs to be adjusted. I have a decent understanding about where to set the grinder for a normal. Of course I am timing and weighing the output. If you do not originally figure this out. Then it could take a dozen shots to get to the four color stages. Or am I over complicating it?
We are offering a way to know when you have a full extraction for Esprssso no matter the Grind amount, and not having a scale or timer, if you have these you can refine this process.
Wonderful video! (all your videos are..). I tried this today and I am using a bottomless portafilter. I did not see the stream start to a bit. Did I miss it or is it harder to see with that type of filter? thank you.....
According to you the first cup of espresso it taste molasis which is sweet if we wanted to make the coffee more sweet dominating in a short time of extraction specially in brazilian beans by what we can eliminate that acidity and the bitterness comming out from the underdeveloped part of coffee?
Is it common practice for coffee shops to use high doses with finer grinds and shorter yields? Most literature and education you read says 18-20 and Italian blends even lower. I assume this is because most customers order milk based drinks and not espresso?
I have Gaggia style,a basic version for espresso.it is 15 bar.help needed,I would love to see espresso getting into cup slowly,as you have demonstrated but it seems to me that this one doesn't give concentrated or dense espresso.i have tried different brands.is there any trick?
Hi, great videos. I’ve been taught to do 20g coffee for 40g extract. What would be the difference if any between this and your 22.5g for 45? Thank you so much.
More coffee in the basket creates more resistance for water to flow though. Could increase pressure in the machine and/or time of extraction. If you want the same extraction time adjust your coffee to be slightly more coarse. If you change one variable you likely need to change a different one to end up with the same result.
Do you stir the espresso with sugar before pouring milk or just swirl the cup or pour some milk and stir then finish the rest? Some says stirring the sugar with espresso will break the crème of the espresso. Is that true?
Yes it will break the creama a little, however if your adding sugar it’s best the melt it in the Esprssso so that all the sweetness is thru the hole cup, not sitting on the bottom of the cup
I normally do exactly what you suggested here because I noticed the sugar is melted in the espresso while streaming the milk. I just swirl the cup,a little before pouring the milk. Than you for your valuable advice. 🙏👍✔️
This is the easiest explanation I've heard so far as to how to pull a perfect shot of espresso.
Great. Thanks
This makes the most sense of all the videos that I’ve watched on how to extract (and sip) espresso. I used to stir but have switched over to going on the “journey” through the various flavors in the cup. Many thanks!
For a while I have been noticing the taste difference between first, second and third sip. Thought that was simply due to espresso cooling down, but the extraction theory makes a lot of sense now. Thanks for a great video!
I've watched probably a 100 espresso videos in the last few days. This was very helpful and simple thanks bud 👍😉
Great to hear!
Just got my first job as a barista. I'm loving it so far!
Everytime I watch an Espresso related video, I feel how much still I need to learn..... This is an universe in itself.... Nice video and thanks for explaining it so beautifully.
Really enjoyed this. Been a home barista for about 20 years. Seen at least a hundred videos on UA-cam regarding everything espresso. This was new and interesting. You're basically describing the "salami shot" but in a much better and more visual way. I've always been a stirrer, but your method makes sense. I'm going to try tasting the 3 different parts of the shot.
Thank you. I’d love to here what you think. 👍🏻
@@ArtistiCoffeeRoasters Just tried it about an hour ago. Just as you described, only the last part was not overly bitter. It was smooth but watery and lacked any real flavor. The second shot (after the first few drops) seemed bitter, but I'm guessing that I mistook that for sour because it was early on in the shot.
@@ArtistiCoffeeRoastershello,
What do you think of the
Jleverespresso
Lever machine? Would you consider featuring it on a video? It seems amazing!
I knew about the stages of extraction but never thought to drink separately in the same cup! I’ll definitely give it a go!
Let us know what you think 🤙🏻
never thought of it this way to not stir the espresso just because everyone knows coffee does stir. Good video to explain different parts of espresso.
This is so practical and pragmatic, very informative. Thanks good man
As a new coffee lover, ive got into this deep Rabbithole of "know how to". I have litteraly watched 100´s of videos. Ant then i got to this one. As i now can say, the one to rule em all. This Vid made EVERYTHING understandable. It all now come to sense. THANK YOU. U litteraly made my espressolife complete
So glad it has helped you. Cheers luke
I got my GS3MP in October last year and since then I've mainly depended on using a acia scale and always time for 25s for a 2:1 ratio, or sometimes let it run to 30, 35s as long as I maintain that 2:1 ratio.
However, I've found over all, that the ratio is less important that, of course, correct extraction. And 25-30s seems to be the best overall.
BUT watching your video and I tried your approach and wow. It's really easy to look for the blonding point, the wobbling is also a nice indicator and now, I actually prefer to use that rather than caring too much about the final ratio.
In a long time, I split and excellent shot. Oddly enough, I've been, unconsciously been enjoying espresso as you do. No stirring, just a couple draws in to get the various flavours through. Thanks for this great video; I honestly think everyone should see this when they are starting out.
Thanks mike, glad it helped you. 👍🏻 happy brewing. Cheers luke
The splitting of the shot into 3-4 parts makes more sense than the "salami shots" that I've seen in other videos.
Absolutely amazing insight into what espresso should be about. Thank you!
Our Pleasure.
finally a new input. The videos of the other people feel like everybody is reading from each others script
Glad to hear you enjoyed my take on it :)
I've seen hundreds of videos about espresso. But your video really shows the true story of what an espresso should be. I'm going to try both versions very carefully with my Slayer.
Thank you. The slayer will allow you to play with pressure on the Esprssso, should be great to hear how you go
I have been stirring until now as per James Hoffman's advise but your point definitely makes sense, will give that a try! I've just realized that I love my espressos but they lack this lasting mouthfeel that I get at most of the cafes (where I am not offered a spoon to stir, apparently :D).
Thanks a lot, great video!
Thanks for the feedback back, so interesting that you can have a whole different experience with the same coffee, to stir or not to stir?? 😂
Super helpful! Really trying to learn this hobby and it's proving quite difficult to get from the just on stage to the grest stage. I appreciate the help!
Glad it was helpful!
thanks for this video! really helped put into perspective what should be expected from an espresso instead of just timing for 2:1 within 30 secs.
Thank you, we have used this for many years it allows barista La who don’t drink coffee to have a visual point to reference
love the contents you are providing. It is quick and easy to understand. One of my go to channel for anything coffee.
thanks for the support
Thank you. This is crucial as well.
You're welcome! Glad you liked it :)
These videos are great! Have watched a LOT recently and yours are really decent thanks
Thanks for watching, our pleasure. Cheers luke
That was a very insightful video which has allowed me to understand what I instinctively discovered myself and thought it was just my quirkiness in doing things with my manual espresso machine. Both the cutoff point and non stirring had become my habit but now I know the reason. I also love the crow’s vocals, sounds so comforting just like home.
Glad it helps you. Yes the Birds are everywhere here, very hard to cut them out of the Audio.
Hello. I've certainly been one to stir and enjoy. I'm looking forward to my next cuppa to explore your 3 sip approach. Thank you. DG
Thanks, love to hear your thoughts. 🙏🏻
Most interesting, complete and smart espresso tasting video that I saw so far. Great job! 👏🏻
Pretty neat explaining the different roast of the bean. Thanks for the basic information. Yum!
Thanks so much Luke for the explanation, definitely will try it soon
My pleasure. 🤙🏻 cheers luke
I always stir my espresso. However, I will try it your way to see how is it!
Interesting UA-cam video!
Greetings from the other side of the world, Miami, Florida, USA!
Cheers thanks, love to hear what you think
Nice video mate👍
Thank you. 🙏🏻
Thank you for that tip! I'm typically an Americano drinker but I may just have to try that 3 sip technique and really taste my shots! Great video! Cheers!
Thank you.
Thank you Luke. This is most educational on the extracting process. I've just had my isomac serviced by Artisti and am now enjoying looking, listening, recording and exploring the ins and outs of what constitutes a 'good espresso'. Tasting the different stages of an extraction is akin to wine tasting! Thanks heaps.
Thanks Jann, enjoy the coffee journey, it is like wine for sure. 👍🏻
I tried your method of sperating the espresso into three parts and this helps me to really enjoy a shot of good espresso 👍👍
Great video, I normally stir but will try the three sip method in the morning.
Let us know what you think. 👍🏻
great video thank you. i have to say after watching this i am going to try it without stirring. i am like you love the differnt flavours. i have only just started tryin espresso as i drink latte. wil never stop drinking latte i think. but i am trying to taste theese flavours everyone is talking about. and i do like the taste of the crema. so will try the non stir option sounds yummy.
A good hobby.... just starting. Thanks... ❤ learning
It's certainly a great hobby to have! Thanks for watching the video and enjoy your coffee adventure :)
Brilliant video, super helpful. I’ve been searching for something like this for a little while! Watching your shots, I can see that I still have an issue with channelling as my shots tend to speed up during the 2nd half of the shot.
They will naturally speed up if you don’t have enough dose and or channeling, spend a bit more time in the distribution of your grinds before you tamp
superb informative videos, do seem to be the best and clearest i have seen ,,,, many thanks
Great in-depth video thanks for sharing “never stir rather take it up straight” is a great old school way only thing if you can do the same thing in a clear espresso tumbler or Cortado glassware, it would be more appealing & visually pleasing zzz ☕️🤗🙌👍🏻
Esprssso = ceramic, we have to keep some traditions. 👍🏻
Thanks so much for this video. I have been trying to pull a proper shot with my flair pro 2 for the past few days.
Very helpful video. I like the journey approach and will give it a few tries. Well done.
This is a good video. Really helpful since I weigh my dosage going in, but can't fit my scale under my machine to weigh the output!
True, did not think it would help that way. Cheers luke
For me....no stir and 3 sips is the best way to enjoy a good espresso. Very good video 👍🏻👍🏻
Thank you, good to hear there are more 3 sippers out there! Cheers luke
What a great video and explanation. I can't wait to try this. I'm pretty sure, I'm going to like unstirred.
Let us know how you ended up. Cheers luke
Luke, man, this video is gold. Thank you so much. Definitely gonna try the three sip method. Keep up the good work please
Glad you enjoyed! It will allow you to really taste and start to assess coffee and the range of flavours it has to offer
@@ArtistiCoffeeRoasters brilliant. I was just thinking about it. I reckon it helps to fine tune your steps in making the espresso too. The whole video gave me a new understanding of different parts of the espresso and recognizing that overextended part is a great tool to have. Thank you so much
I use the sip in parts method as a shortcut version of the salami shot to understand my extraction, but I prefer to stir my shots to try to understand them as a whole. I think both drinking methods are valid.
Very well explained as usual ! I personally like 20gr in 30 out , it s a good in between .and I never stir either .
Thanks, that’s a good ratio! 🤜🏻 on the no stir sir!
Absolutely brilliant video thank you!
Thank you
This makes a ton of sense. Thank you.
I really appreciate the knowledge u provide
Thank you. We appreciate the support and feedback 👍🏻
Great information, tried process and definitely a better experience! Thanks
Great. Thanks for the feedback!
Great video you just made boss
Keep them videos coming.
More to come! For sure
Thanks very much. I use 18g of coffee to a final espresso weight of 40g. I never stir.Then I add a whole milk micro foam to make a macchiato.
Nice. A good foam cam really add to a nice espresso
Delightful video! Very clear explanation.
I'm an Avowed Stirrer; I liked the mixed result for a uniform drink from the top to the bottom of the drink as I'm usually in the process of doing something else as I'm drinking it. VERY occasionally I go the route you prefer in just taking the pour and sipping the layers (approximately). That's interesting too, with the added benefit of coating your mouth with a taste that sticks for awhile (imo the big reason for the layered drink).
You might do some sort of addendum of this video to explain how you derive a shot-process for your AV machines in your shop (I use a GS3-AV myself, so similar). Basically my setup (grind, dose, pour) is set to produce a pour that stops at the blonding point with my desired extraction ratio (I like mine at about 2.5:1). I find the AV (which outputs a fixed volume of water onto the top of the puck) does a great job at consistent 'Swiss watch' pours, which is what you aim for in a coffee-shop.
Cheers, and congratulations on your 50K mark! You guys are great!
Thank you. The AV is something we will go into, the set amount of water is great if you use the same beans and also buy it in a constant timeframe. If you mix your beans you have to always adjust the AV volume as the beans will hold more or less water based on the age of the beans
@@ArtistiCoffeeRoasters Look forward to the details in your use of AV. Should be interesting for some of us. Thanks for the reply.
Lovely suggestion, that 3 sip approach.
Thank you.
eres un duro man!! gracias
Thank you 🙏🏻
Beautiful content.
Thanks
Cheers 👊🏻
It blows my mind the mellow part of the shot is where the caffeine is most concentrated
It’s not scientific, but what we call it . 👍🏻
Amazing video! Loving the channel’s content
Great video! Definitely going to try the "3 sip" method!
Let us know what you think!
Superb, interesting, educational video
Thanks for sharing 👍👍👍
Thanks for that, I now understand why customers prefer ristretto.
Great video. Greetings from the Netherlands.
Thank you
very educated sir..thanks
👍🏻
I was a stirrer, but definitely going to try it this way 👍🏼
Let us know what you think.
now I want to make espresso with crows singing in the background!
Thanks for sharing your tips with us. I usually make cappuccino and if I happen to enjoy an espresso I do steer it. But I will definitely give this a try.
May you share the extraction time you use for the 1:2 ratio? Cheers
Thanks it’s 30-32 seconds
Great video
Thank you for sharing this awesome video mate, just wondering any recommendation for the pre-brewing setting for the IOT mini?
Thanks, I have to check what it is standard, we like 2 on 2 off as good place to start. Then the next change would be 2 on 1 off. 👍🏻
@@ArtistiCoffeeRoasters Thanks mate for the tips.
I'm not sure I understand how the first drops of espresso are sweet? I was told that as the shot progresses, the order was: salts, acids, sweetness, bitterness. That would mean the first drops should be salty/acidic, while brewing longer would bring out the harder-to-dissolve sugars?
yes, just trying to break it into the 3 visual stages for easy refence.
Thank you once again for this video. I’ve buy few days ago a Linea Mini and would love to know what pre-brewing settings you used and how it change the extraction please?
Thanks from France!
2 on 2 off, then taste. Then try 2 on 1 off or 1 and 1. Congratulations on the mini, great choice
@@ArtistiCoffeeRoasters Thank u so much guys!
Great info and video legend
Cheers thank you
Thanks! Now I'm off to pull a ristretto, at 6pm.
Sweet dreams! When you get to sleep at 6am 😂
Great video.
Please guide on how to activate Pre-Infusion in Linea Mini.
Thank you in advance.
If you have the new IOT model you can change this thru the app. If not, it’s will be set for a very limited time, if it was the 1st few runs when it came out I don’t think pre infusion was activated. It’s a bit of a line pressure with a delay for the pump to kick in.
@@ArtistiCoffeeRoasters I bought in the Q1’21 and it doesn’t have the app system built in. The already is I think 2-3 seconds only.
So the only solution is get the system then. Right?
This video is awesome!
Thanks for this video. All the Artisti videos are very informative.
I tried in the past to switch cup every 5 seconds during the extraction to taste different stages. The first 5 seconds was horrible to taste. I will try again but at change of color like you suggest.
I like the "if you cut here you get a ristretto, and here a normale"
I'm wondering, if you mix all 4 parts, do you get a lungo?
I was expecting the first drip of extracted espresso has alot of sourness?
Thanks for the vid I'll give that three sips technique a go. I'm getting my Linea Mini very soon and was just wondering would you advise taking off that yellow sticker on the grouphead? Some people say you should take it off ASAP to avoid having a mess down the road yet some others say it's fine to leave it there. What's your opinion on this? Thanks a lot.
So great your getting the mini. It’s awesome! Congratulations. Its a personal choice, take it off to look nice, if that’s what you are after
Thanks this was a great video, I don’t stir my coffee. My challenge is always I’m limited by my knowledge. I might taste my coffee and think that it’s good but it could be better. Also a bit off topic but for recipe I know you use 22.5g in a 22g basket, I have a Breville Dual Boiler which I believe has an 18g basket and I use 18g for a 1:2 extraction to get 40g in 28sec. Would love to hear your thoughts on this. BTW been hooked on your vids since discovering this channel just recently 👍
Thanks for the message. Glad you love the content. The breville will do a good coffee, 1:2 needs to the 18g in, 36 seconds out. The 28 seconds will be fine, but look at the pale, and stop when you see this. Then measure the weight and see if it’s the 36g
@@ArtistiCoffeeRoasters thanks for the quick response will give it a go 👌
So, does the time of extraction start when the pre-infusion starts or when it starts coming into the cup. I have a sage duo temp but I can't get the timing right, too fast extraction. Love your videos by the way. Coleen
Excellent video! Just great information, well told, I was never wandering with unnecessary distractions. Always on point. I learned a lot, and will most def try the no stir, 3 sip technique. I am a stir and 3 sip kinda guy now... Hey quick question, what;s your view on how long to wait after pulling the shot before that 1st sip? I have been waiting a few minutes for a while, but now I find it's better if I get right after it, say 30-60 seconds.
Thanks, great question, if your brewing at 84-92 I go straight in, one it’s the n the saucer and boom! It’s in the mouth. That’s if you can handle the high temp in your mouth. Letting it cool a little will change the flavours, and I find that when I’m served and espresso from a cafe, it sat on the bar for a few mins prior to serving. So it’s 3-4 mins sometimes which is not ideal
Wow awesome presentation! I have one questions.. my dose od double basket is aprox 18g of coffee, but i feel it, is too much of coffein, so shorter extraction will solve this? Is not so important od how much grams of coffee is in portafilter? Newbie here
Thanks!!
Hello Luke,
I was wondering if you have any tips on extracting darker roasts. In my case the recipe is: 22,5 grams in 40 grams out in around 35 seconds with a 12 second pre-infusion.
The coffee feels a bit overwhelming and bitter. Do you know what changes should i make to make the coffee sweeter and more balanced?
Cheers
Great video ✌️🇬🇧
Thank you so much for this video. I just started making espresso at home with a Bugatti Diva. I'm really struggling as I get really short extractions and not really thick nor do I get a nice layer of crema. I get fresh coffee and it's ground for me at the shop I buy it because I don't have a grinder yet. Even when I got it ground finer today I still get dissapointing extractions. What can I do to improve?
Buy a grinder and grind fresh, unfortunately pre grinding beans will not let you get it correct for your machine
Very nice method to teach barista's the different phases of the extraction
🙏🏻
Long time swirler here
Nice!
Cool!
That’s exactly the way I usually drink my espresso.
I usually stir. I have the James Hoffmann small spoons. In contradiction I don't stir when making a cappuccino.
You offered a way to time a shot without a scale or timer. The part that spins my head around. You want the general rule of 27 to 30 seconds out no matter if it is ristretto, normal or lungo. Am I correct? Which means the grinder needs to be adjusted. I have a decent understanding about where to set the grinder for a normal. Of course I am timing and weighing the output. If you do not originally figure this out. Then it could take a dozen shots to get to the four color stages. Or am I over complicating it?
We are offering a way to know when you have a full extraction for Esprssso no matter the Grind amount, and not having a scale or timer, if you have these you can refine this process.
Wonderful video! (all your videos are..). I tried this today and I am using a bottomless portafilter. I did not see the stream start to a bit. Did I miss it or is it harder to see with that type of filter? thank you.....
Yes, the bottomless filter is where it all forms and then drops into the spouts, so try catch the first 4-5 drips.
great content. is it only me who noticed that tamping spin at the end could cause channeling?
Unlikely to cause channeling. It helps to ensure any fines are added to the puck so they don’t float.
Could you please show how to make a weak coffee.
Yes, ristretto video to come soon
According to you the first cup of espresso it taste molasis which is sweet if we wanted to make the coffee more sweet dominating in a short time of extraction specially in brazilian beans by what we can eliminate that acidity and the bitterness comming out from the underdeveloped part of coffee?
Hi, not really sure what your asking?
Is it common practice for coffee shops to use high doses with finer grinds and shorter yields? Most literature and education you read says 18-20 and Italian blends even lower. I assume this is because most customers order milk based drinks and not espresso?
Yes, and check the dates of this literature, if it’s more than 10 years old then the times have changed
Please advise which coffee grinder to use with Linea Mini. Is X54 good or should we prefer something else ?
I have Gaggia style,a basic version for espresso.it is 15 bar.help needed,I would love to see espresso getting into cup slowly,as you have demonstrated but it seems to me that this one doesn't give concentrated or dense espresso.i have tried different brands.is there any trick?
Hi, great videos.
I’ve been taught to do 20g coffee for 40g extract.
What would be the difference if any between this and your 22.5g for 45?
Thank you so much.
More coffee in the basket creates more resistance for water to flow though. Could increase pressure in the machine and/or time of extraction. If you want the same extraction time adjust your coffee to be slightly more coarse. If you change one variable you likely need to change a different one to end up with the same result.
Could you please tell me which basket do you use? I've seen really different results using 17g or 21g La Marzocco baskets.
Thanks a lot!
we use the 21g straight wall LM or VST baskets and we put 22.5g coffee in
Do you stir the espresso with sugar before pouring milk or just swirl the cup or pour some milk and stir then finish the rest? Some says stirring the sugar with espresso will break the crème of the espresso. Is that true?
Yes it will break the creama a little, however if your adding sugar it’s best the melt it in the Esprssso so that all the sweetness is thru the hole cup, not sitting on the bottom of the cup
I normally do exactly what you suggested here because I noticed the sugar is melted in the espresso while streaming the milk. I just swirl the cup,a little before pouring the milk. Than you for your valuable advice. 🙏👍✔️