Perfecting My Espresso: 19g Test | RTHB Day 25 (Gaggia Classic Pro & DF64V)
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- Опубліковано 8 лют 2025
- Hello everyone, welcome to day 25 of my road to home barista.
I felt curious today, as I have a friend using the same basket who doses 19g instead of 18g. I also noticed some water pooling on top of the puck screen with 18g, so I figured I'd test 19g in and 38g out to see how it impacts the extraction and taste.
Surprisingly, the extraction was spot on - great flow, 39g out in 26 seconds. And the taste? Surprisingly balanced and smooth, maybe slightly acidic but enjoyable. I actually liked it with milk as well.
On the milk side, though… still struggling a bit with consistency when steaming smaller amounts, but I’ll get there!
💬 Topic of discussion: What’s your tamper of choice? Manual, spring, or do you go for a puck press? Let’s talk about it in the comments!
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☕ My Coffee Setup
Espresso Machine: Gaggia Classic Pro
Grinder: DF64V
Puck Prep Tools: WDT Tool, Blind Shaker, Leveling Tool, Manual Tamper, Puck Screen
Scale: Timemore Black Mirror Basic
Coffee: Ahiya Roasters Blend (Get it here 👉 ahiyaroasters....)
Thanks for watching, and let’s keep improving together!
☕ EduArt Coffee: Road to Home Barista
☕ Tried a higher dose today… and I’m surprised by the results!
💬 Today's topic of discussion: What type of tamper do you use? Manual, spring-loaded, or even a puck press? Let me know your thoughts!
👉 If you enjoy my content and want to support me, you can do so here: www.buymeacoffee.com/eduartcoffee ☕😊
That espresso looked amazing coming out the bottom of the portafilter.
I liked your dog waiting patiently for his espresso!
Hello my friend!
It looked amazing indeed!
Maybe i should try making a Puppaccino for him next time he waits so patiently!
@@eduartCoffee 😄 I like the idea od a Puppaccino!
Correct me if I’m wrong because I’m new to this, but isn’t the whole point of the blind shaker so that you don’t have to do WDT after?
As for the jar - just seal it empty for 12-24 hours. If it doesn't unseal, then it's the beans' gass that's equalizing the pressures.
@@PavelPavlov1 Hey Pavel. Nice to see you here.😄
@RajNotTelling you too 😁 I suppose it isn't that strange, is it
Funny enough i didn't event think about this option! . I'll try that out and see how it goes! Thanks a lot!
@PavelPavlov1 Eduart has a decent setup here, and I'm sure he's in great hands with you.🙂
Fortunately, he's also patient with learning to use his equipment to its full potential...Unlike others..😉
@@RajNotTelling hehe, thanks for the kind words. I think it's great when people actually learn like this with direct feedback from the comments. It's a great way to minimise the frustrations, which I suppose is crucial
Manual self-leveling tamper. I prefer having one less variable to worry about. Espresso is complicated enough, and non-self-leveled tamper doesn't bring me extra joy.
With GCP you need to start steaming before the light comes on, because after that machine no longer heats the boiler and it will run out of steam power.
Hello there ! Appreciate the comment ! While what you are suggesting is the way to go on a stock GCP, this one has a PID that solves that problem :)
@@eduartCoffee Ah sorry then, missed the PID box. Enjoy your coffee then! :)
What camera did you use? 😅
Hello there !
I use my iphone 15 pro max for the POV angle, and i use a Sony a7iii for the extraction angle :)
What portfailter and basket combo are you using?
Hello there !
I bought the machine second hand and portafilter came with it, it was bought by the previous owner and i don't have the exact name of the brand, i'll try and find that out and i'll get back to you. About the basket it's a BEP 2.0 18gr basket from MHW-3BOMBER :)
What grind are you using on the DF64 please? I have the DF 54 but I'm struggling with dialing in the correct grind.
Hello there!
Grind size really depends on the coffee beans you're grinding. For instance, with this beans, a medium roasted blend, i am in the 21/22 grind size on the df64v, but i've done as low as 11 for a ligh roast i had recently. So it really is different. And also i don't think my setting will be any good on your machine. I have a friend with the exact same grinder as me, but we don't use the same size at all.
If i had to give a guidance that could help you, is go to a coarse grind size, pull a shot, if the extraction is too short grind finer, and work your way down like that. You may waste a few gr of beans in the beggining (first time i tried dialing in off camera, i wasted 150gr just to realise i wasn't even in the espresso range of grinding...) but that way you will be able to observe what changes and understand how to change it in the future.
Another good advice i think could be taste every shot you pull. That way you can identify and train your tasting buds to understand what's wrong in the shot, and what changes if you go finer or coarser.
These are the main things i have learnt about dialing in, i'm in no way an expert, but from a beginner's point of view :)
I am on the edge of buying a constant pressure tamper but I am in between two tampers. One is a self-levelling constant pressure tamper and the other one is a palm tamper. I don't know what to choose.
Wouldn't the self-levelling tamper kill two birds with one stone?
@@RajNotTelling Well, if I understand what u mean, it's a great option, but I don't know which one, there's not really a huge price difference between them but the reviews of the palm tamper say that people can't really feel with how much weight they are tamping, so I don't know what to buy xD :).
@ The general consensus is, as long as you tamp over 10kg, you cannot tamp too hard. Lance Hedrick has done a fantastic deep dive on his channel over this and explain this very well. I hope that helps..😀
@@RajNotTelling It does, helped me decide which one to order , thanks a lot! :)
I thought using a blind shaker + WDT was redundant since you are undoing everything the blind shaker has done
Just commented this and then seen yours, that’s what I thought
@ yeah I use a blind shaker and found better results using one than WDT. Lance Hendrick has said only do one not both
@@ivanzuniga6311 I’ve only recently started so I haven’t got any newer gadgets to play with yet, will add it to the list!
@ I’ve done some tests I prefer the shaker over my Barista Hustle Autocomb
Have you guys tried blind shaker + wdt, or are you considering only one as a replacement to the other? I encourage everyone to test out things themselves (as does Lance himself too). I personally find best results with shaking + wdt.
Personally, I use a manual tamper as I feel like its a perishable skill. Although, there are mornings where I wish I had an 'assisted' tamper or even a Super Automatic machine...😂
P.S. I think you need to purge for longer before steaming, and your steam tip is placed too deep at the start of the steaming...
Thanks for the tip about milk steming!
As about the tamper I totally agree with you on that. That's why i went back tk the manual tamper, as i like to imrpove with it. But as a have a self leveling tamper, sometimes i just use that one cuz i'm not in the mood
@@eduartCoffee longer steaming to get rid of more condensation, yes! But don't overdo it, the Gaggia's boiler is about half the volume of your latte cup 😆
i think u tilt your milk jug too much, thats why it didnt create a vortex.
Hey there!
Appreciate the advice, i'll try doing that next time!
Thanks a lot!
@@eduartCoffee your vortex was fine. You introduce foam by bring your steam tip closer to the surface and should hear a paper tearing noise, the longer you hear the sound, the more foam. I highly recommend a milk thermometer.
@@JoshR-k9q thermometer is not needed. its optional. u can just touch the jug with your hand. if u cannot touch it more than 3 seconds, it means its around 60 degrees celcius. u dont have to be that precise.
Hi, Eduart! Respect for the videos. Can you wink for me please in the next video? I know that it could be tricky but please do!)
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