What's the ideal dose for espresso?
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- Опубліковано 9 чер 2024
- 18g, 22g, or somewhere in between? What's the best dose for a shot of espresso? The answer (isn't it always) - it depends. But we'll help you figure it out. For more details check out our blog: bit.ly/3IME3hk.
0:00 Intro
1:14 Extraction
2:11 Basket depth and portafilter size
3:18 Grind size
4:00 Channeling
4:55 Pre-infusion
5:48 Your ideal dose
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3:18 "If you increase your dose, you may need to coarsened up your grind to achieve the target extraction to compensate for the influx in coffee. If you decrease your dose, you may need to grind finer to compensate." I got it! Thanks.
I realised this this morning! I got a perfect ristretto with 18g at a Grind 8, tried 20g today and I got 5g of coffee out, needed to dial up!
6:30 Wow, by far one of the best explanations of what is going on while making espresso. 😊 thanks very much. This really helps me in my espresso journey. Greeting from The Netherlands.
I use 18g and pull 42g of espresso with my 58mm basket. This take 30 seconds. I make sure I rake deep and surface before each pull. I also use a 20 and 22 gram basket for greater pulls. I gave barista pro baskets, IMS protec screen, cafawerks gasket on Mt bezzera bz 13.
Very clear explanation, thank you.
Well done! this is the best descriptive & visual clip I have seen about the making of an espresso -
15 years ago when I learned to make espresso coffee at a commercial school for coffee making, (that was before people adopted the label of barista), there was no mention of channelling which explains so much about commercial cafe produced coffee -not only do they not adjust the grind according to dosage you are lucky if they tamp it.
I was taught that humidity impacts on the grind and therefore one adjusts the grind through the course of the day I think that was bunkum. What you have advocated makes such sense .
I make better coffee at home than any commercial cafe I have been to & even with my Nespresso capsule machine (I don't use their capsules there are better quality products in the marketplace) I pre-infuse the coffee by waiting for the first drop to appear in the extraction, pause the machine for 4 secs then continue the extraction - the crema is the jewel in the crown for me - and a coffee roast, low in acidity that is well rounded with a nutty flavour - No sugar or milk is pure bliss.
And yes I did not pursue the barista career or anything in hospitality - a technician thrives on good coffee.
Kudos to Julia and the rest of the Clive Coffee team for a very informative and well-presented video! As an organic chemist, though, some of the incorrectly drawn chemical structures detracted from an otherwise spot-on presentation.
Thanks, Steve! And you're right, we are wanna-be scientists over here.
For anyone else, a.k.a. the majority of people, it worked. Lol
i use 20g (45g out) in my 20g IMS basket & i'm, really happy with the result.
Very good explanation
This is really informative!
Very good explanation, I have 49 mm portofilter and a double basket, I put a gram 8 g of very fine coffee and I have a good espresso
Great job. Thanks a lot!
This was incredibly helpful, thank you!
Cheers to you!
I did appreciate these great pieces of knowledge. Now off to the coffee bar to try them! Thank you again!
Wonderful!
Great information thank you Clive!! Keep me informed!
You bet!
Great video for newbies. Thanks.
Glad it was helpful!
very informative overview! any tips for 49mm manual lever machines?
Great suggestions!
Great video! Actually very helpful and straight-forward
thank you!
She is very nice, calm and articulates well. Great info as i am also trying to optimize my experience....
Happy shot pulling!
I finally understand - the puck height is important! :)
Thank you for the very informative video.
You bet!
Excellent summary!
Glad you liked it!
Such a wonderful video. Thank you so much
Thank you!
Wow, just tried it. 16g in, 30g out. Absolutely delicious. No bitterness, no sourness, just smooth and delicious.
I've been using 18g for so long.... i'm eager to try 16 or 17. Cheers -
After trying 15g up to 19g I have found for best flavour 16g is the sweet spot for my machine and choice of bean, only down side is I then get soggy puck due to the less coffee. Think I will need to get a smaller capacity of basket.
@@neutralcorner5950 do you think that the wet puck affects your coffee?
@@tezzanewton I personally don’t think it does but it makes for a messy operation, particularly if making a number of coffees at once. What’s your thoughts?
@@neutralcorner5950 yeah that’s my experience too. Most of my pucks are wet. Just messy
Nice 👌 and I am watching all that before bed, now I can’t wait to the morning to wake up and tune my machine ON ☕️
Enjoy!
great video - This is validation of what I have been doing now for a year. Great shots and using local roaster with freshest beans makes it even more nonresistant.
Awesome, thank you!
nice grinder!
Neatly presented all the small adjustments one can try. My addendum would be to not to lose your mind. Try small changes and taste the results. But don’t waste coffee chasing perfection - you’ll run out of coffee 😉
Love this!
I love that its so complex. Making a good espresso is almost meditativ. :)
Точно.
Iam Omar from Morocco, you look and sound great THANK YOU
That was interesting and helpful, thank you. My new machine arrived today and I prepared with loads and loads of videos and pages of info. I got some somewhat decent result even. What I wasn't prepared for was the heart rate of a hummingbird in heat. I tried a lot of coffee today 😵💫
Too much caffeine! Just eat a banana afterwards.
I did this yesterday. Finished off my first bag in two days of testing lol
I just go for 14g grounded and a yield between 28 to 35 depending on the size of the cup if is a small 10 or 12 oz cup or if I am going for a 16 oz cup I go 1:2.5 from my 14g basket. I always use the same light roast beans so I finely ground them
Tamping pressure is an important factor too!
Good tips. The one that really helped me out was the Preinfusion "right around the first drop to increase to full pressure" one; currently brewing on a Rancilio Silvia & I rely on manual preinfusion (opening the steam wand right before I hit the brew button) - this tip really helped me go from "good" to "great" espresso!
Thanks for sharing!
As another owner of a Rancilio Silvia, I'd be interested to hear your process, end to end. Are you using a double basket, or the single? How many grams of coffee? And, which grinder are you using? If you open the steam wand right before hitting the brew button, when do you turn it off? Thank you!
@@slukas1375 I use a VST double basket mostly and an Eureka Specialita grinder. I used to do the trick with the steam wand and immediately close it back when the first drip of coffee could be seen falling from the basket using a naked portafilter. Shortly after I posted my comment though I did a pump replacement, pressure gauge install & dimmer mod and now I can see the brewing pressure and control the pump somewhat for a longer preinfusion etc.
@@TudorAdrian Adrian: Thanks for the info! Much appreciated. I hope you're still enjoying your R.S. Rgds from western Canada.
@@slukas1375 Still do for now. As long as it works, I'm keeping it but I'm considering an upgrade to a Bianca v3 after it.
a lot of coffee videos on youtube are so pretentious and painful to watch, this video was straight to the point and very clear. thankyou
ps this video was the missing piece for me
we're SO happy to hear that!
I'm a new Breville user since Christmas 2023.
I'm also an engineer and have been taking lots of notes about the pulls for the locally roasted beans I have access to.
I have had a lot of REALLY good coffee since new years. I mean like sipping it and literally saying out loud "Damn...that's good coffee!"
But honestly...even the 'bad' coffee this thing makes when I get it wrong is epically better than drip coffee.
I'll continue to chase the dose for every bag I get, but I can't believe how good coffee can be from a decent home machine.
Man i miss my local beans i moved so its pretty far from where i am so i stopped making lattes now im just getting back into it
this is the best instructional video about espresso. I learn a lot. And most of all, she is cute.
58mm basket, one of my favorites is a more chocolaty coffee very low in accid i'm on 17,4g in
36 out in 25 secs
In Italy you're going to get closer to 7/14gm for single and double in a traditional shop.
Yup. Worked as a barista back in the days when i got out of school Brewed Lavazza and on my second job Illy. Both used 7gr dosage. And even the machines didn't run as hot as people on internet advise. I see a lot of people going for 100°c and if i remember correctly my machines were set at 90°c.
@@TheCerovec
Italy is not big on doubles and triples. Only USA
@@TheCerovec 93-94 °C is perfect. 100 °C is nonsense you extract tastes you don’t want to find in the coffee.
Yup and the coffee is horrendous
Really good explanation this. I use a pretty basic DeLonghi Dedica, which does have a preset pre-infusion time. After a lot of tweaking I found14.5g in a 14-16g, 51mm IMS basket with a good rake and a solid tamp works well for me. Any lower dose or poor prep and I get channelling. 30g of liquid out in around 26 seconds is just about spot on. I occasionally pull a bad shot, but they are mostly pretty good and occasionally very good. If you really are struggling to nail your shots despite best efforts just make sure your beans are fresh. It can make a huge difference.
Where did you find that basket? Does it fit in to the original portafilter or did you need to modify it? Thanks!
Great video Julia, I love the flexibility you present and your personality.
I have a Profitec 700 with flow control for 1 week and I experiment with it, love it.
What do you suggest how to get a perfect pre infusion?
Using the first step lever? shutting the flow control all the way for 5 seconds with the lever up and then open "full blast" or some other maneuvers?
Thank you.
Did you find a good medium for the flow control? I have a Profitec 700 with flow control and struggling to get dialed in properly.
Wow very detailed explanation..keep up master👏👏👏
Thanks a lot!
I get soggy puck from time to time. Someone suggested to increase the gap between puck and group head by reducing the dose. None of this work, and it failed constantly. Through many experiments, instead I increase the dose to 18.2g on my 54mm portafilter, it works consistently, also it produces sweeter taste, bitterness is gone.
Err soggy puck usually means that there is too much headspace so you need to increase dose but… soggy pucks do not always mean bad extraction.
Great video dig this !!!! ❤☕️👍🏽👍🏽👍🏽👍🏽😎
I make 2 cappuccino's same time, 19 gr of coffee, so 9.5gr per coffee. I am happy with the results.
Cappuccini the plural is i the singular o (male form) in the italian language
Same for pizza (female Singulare) and Pizze (female plural). That’s the reason it’s called a pizzeria 👌
This is a great explanation and I experienced the same. Until recently I was dosing 18,5 gram because it fitted my basket perfectly, resulted in a dry puck and every body seams to do so. After reading about Italians dosing no more than 14 gram in a double basket I tried it and I could grind a lot finer. It resulted in a way better espresso. This was at work using a 58mm ims basket. At home with a 51 mm basket I lowered my dose from 14 to 12 gram and had the same experience.
I concur! Still experimenting. I am a newbie to making espressos myself but a pro at tasting them, many years of experience lol
I feel like if you are trying to enjoy an espresso that you will not incorporare to a milk drink, 18g and up is just overkill.
Does take a better grinder to grind fine enough but I feel the results are worth it.
I'm the type to enjoy short espressos that are syruppy and thick the most. Many a day as much as possible and having huge doses makes no sense for me.
is the ims basket 18g?
@@wbltrack07 I have a 22,5 mm high basket for 18 to 19 gram doses on most machines (IMS part B702th22.5). It depends on the shower screen and density of the coffee. For smaller doses I have a lower basket. I don't know the exact height since I don't have it here now. In general you can dose a bit more than IMS lists in their catalog. I was told it is because Italian coffees are often lower density.
very informative
Glad you think so!
Great Video, nice info :)
Glad you think so!
The intro had my curiosity but the rest of the video had my attention.
I usually do 18g in and 36g out in 28 to 31 seconds. I want to try ristretto but it means making huge changes to the grinder setting. Also means experimenting and possibility throwing out grinds.
I bought a measuring flask to see if I can determine density. There is a website explaining how to do it.
My biggest problem is with purchasing different beans. The grinder setting will change. More experimentation. There should be a caliper type of device when squeezed can measure density in the bean. Based on this information one should be able to come up with a grinder setting based on density for the particular grinder. Obviously different grinders will have different settings. Then one can get pretty close on the first try with a new bean. After the first attempt which should not be a throw away one can dial in a better shot.
Is there a way to test density to determine grind size?
Temperature and humidity effects your grind setting so significantly that it will make any bean density settings almost redundant.
We understand that dialing in can be super hard. That's why we created the LUCCA Atom 75 with grind prediction technology.
clivecoffee.com/products/lucca-atom-75-espresso-grinder
There isn't a device we know of that tests density and determines grind size. The best thing you can do is learn your grinder really well and what adjusts do to coffee. This way when you pull a shot, you have a good idea on how to adjust and you can get it right within a shot or two. This is a hobby that takes a lot of practice and patience as you're working with an ever-changing food product.
it's really depends on how much your portafilter can handle. for example if you can fill 15gram to the brim before you tamp on la pavoni professional without spilling anything, it would be stupid if you try to fill 18gram ground coffee on 15gram basket size just because pro barista told you to do it.
Great video! I have to ask about the Espresso machine in this Clip, what brand and model is it? Super good looking!
That is the La Marzocco GS3 MP!
I bought a DeLonghi machine and I thought that that was it. But soon after I found out that this espresso thing is incredibly difficult to learn 🙈
Maybe in the past they didn’t think that much about these things, but they just prepared espressos and drunk them 😄
haha it's a good thing people started thinking about coffee more seriously because it's much better than it has ever been.
have you been able to dial in your espresso pulls for your DeLonghi machine? I have a stilosa, I'm still pretty new to all of this aside from watching dozens of videos about espresso. I have yet to find the right grind size/ratios
The bit about deeper baskets needing coarser grinds especially applies in delonghis, since most have 51mm baskets. For an 18 gr basket you end up being much coarser to stay in the same contact time range (my opus ranges from 4-5.5) and pulling a higher seems to help with the harshness too.
As a VO actor, I appreciate your speech speed and enunciation. Very easy to understand 👍🏼
Thank you so much for the kind words. Always feel free to reach out.
16g is the best for me. 54mm bottomless portafilter on Sage Barista Express
One question that I still have is how does grind size impact the flavor of the shot. If the primary factor is extraction timed the grind size changes, it would seem that there would be different flavor profiles would be extracted from a very fine grind to a more course grind. I have not seen any videos that test for this variable. I assume that could be done by testing different shot sizes to determine if there is a flavor difference between grinds. It would seem there would be an ideal grind for every roast.
Changing the grind size is typically the last variable that we recommend changing since it alters the other variables in your espresso recipe i.e. extraction time and liquid yield. You're kind of thinking about it in reverse. You make grind adjustments based on the feedback on the shots you pull. This requires a lot of shot pulling, so I recommend just pulling shots and taster everything. Keep a shot journal.
How often should you decal your machine? Great tips on how to get a good cup of esspreso.😊
We recommend using filtered and soft water right off the bat in lieu of descaling. If you need to descale, we recommend a professional do it. If you want any tips on pulling shots, we recommend taking our Coffee School: clivecoffee.com/collections/coffee-school
Love this! Just a question, I received a Swan Espresso machine with a 51mm portafilter, so would I need to use smaller doses with a finer grind? The other problem that I am also not sure of is there is no pre-infusion with this machine, is there a way around this problem?
Most likely, yes. Not having pre-infusion is not a problem per se; it's just an additional variable to the espresso-making process that can have an impact.
I am opening a coffee stall right now ! thanks a lot for info
It all depends on caffee you cant say exactly
I can say with lavazza gran espresso you need 7.1-7.3 gram with exact bar and temperature you will have perfect coffee
And a big point is the milling machine
When my husband and I bought our first home espresso machine, a Rancilio, we were totally without all of these variables to juggle. We bought our beans shipped from StL company at that time and with the lowly single boiler had the best flavored shots ever! Now, with a fancy Rocket machine it doesnt seem like fun anymore with too much complication and too many people putting a demand on beans! The home espresso industry exploded since we bought our first machine in 1998. IMO, it's ALL about the beans. We used to get the best beans tho we were ignorant about roasting methods, grind size, expiration dates, storage---etc etc. We only had a humble Rocky grinder pretty much sticking to ignorance was bliss! Now beans are rather a crap shoot. And btw, the Italians who invented this marvelous way to enjoy caffeine dont go through all of this anxiety in quest for the perfect draw.
What do the Italians do then?
Well said. It’s gotten way to complicating and coffee has gotten way too expensive. Now a 10oz bag of fresh roasted beans is over $20. Smaller bags, higher price. Not cheap to experiment with your pulls. Saying that tho, I appreciate the video!
We totally agree! Most of our videos start with "what coffee are you using?"
The coffee you use is everything!
@@atticustay1
Bialetti Moka and coffee from Illy or Lavazza
So I'm using a Crema coffee bottomless 54mm portafilter with a Breville Bambino Plus. I've been using 18g of coffee with 36 of output, on manual mode with around 10 secs of preinfusion at lower pressure and then around 28 secs of high pressure extraction starting from the first drop out of the portafilter. Would you suggest I make any changes to that routine as far as dose, timing etc?
It's hard to say without getting to taste ourselves but it all checks out. If it's tasting good to you, we'd say - you're nailing it!
Nice video for barista
Thanks a lot!
When using pre infusion, do I start the timer when pre infusion starts or when the when I start pulling the shot?
Also they said in a previous video that yous should time your shots to the lost drop, but sometimes it drips for couple of seconds, so should I take my cup early or finish pulling the shot at 23 seconds?
You start timing your extraction as soon as you start pulling your shot.
how about flow rate and pressure? machine like Decent can have those parameters adjusted too 🤔
flow rate and pressure definitely impacts your shot of espresso. We recommend to keep them at industry standard to start... So, about 9 bars of pressure and a flow rate of about 250ml of water in about 25 seconds. Once you get things dialed in, change pressure or flow rate to alter extraction and judge based on taste!
In a Linea Mini, we got 17g and 21 g basket, which one would you recommend using for a 20 grams dose? Why?
It depends on the roast date, roast level, and how fine/coarse you need to grind. You need a little room between your bed of coffee and the group head. You can try either basket. Test by tamping, inserting your portafilter into your group head, pull it out before starting your shot and see if there is coffee on the screen or a screw indentation on the coffee bed. If there is, you'll want to either lower your dose or use the bigger basket.
Ahhh, the ebb and flow of life. Good video. One of the main reasons I enjoy roasting, and espresso, is my love for tinkering and experimentation. If you are not into either, then just stick with pod coffee machines. I am constantly trying different beans from many different sources, consequently, I am frequently dialing in. I love it.
Good stuff
@@clivecoffee Since adding flow control to my Profitec Pro 600, the dialing in journey has become way more interesting.
No, just because one isn't into tinkering and experimentation, that does not mean that one should "just stick with pod coffee machines". That's terrible advice. And, frankly, it comes off as a bit arrogant. Even if one absolutely hates having to endure some trial and error, once they get to where they have things sufficiently dialed in, they'll likely appreciate the results of their labors. Even if it's not the perfect shot, and despite them not sharing your love for tinkering and experimentation.
I have a dark roasted robusta beans which is extremely bodied and creamy. But it is very unbalanced, there is too much bitterness and no acidity whatever i try to dial it. I dont know it will be constant or not, yet the last time i brew, i used 15gr and it ended up very fast extraction time in 15 sec. The time was frustrating to me but the was suprisingly good( nice crema, tastes of little acidity at last, still well bodied , balanced bitterness ). Do you think should i grind more and keep the extraction time above 20sec? Btw i use gcp with stock springbar.
for dark roasted beans I always at least two notches up for coarser grind.
@@gunplaojisan7557 yes you are right but now i have changed the coffee beans which are very light roasted. This time i have the opposite problem:)) there are acidity and sourness that is impossible to control. I grind it in the finest setting that almost choked the grinder:). Also filled the basket with 19gr of coffee and stil could not get the balance. Maybe the beans are not suitable for espresso eveb though it is sold under the espresso label.
Interesting... I seem to be having the opposite issue, whereby I have a 20g basket but dosing above 18g immediately causes massive channels along the side of my puck, even with WDT and a level tamp. Dosing lower and grinding finer gives me the right extraction range, but it tastes kind of bland and metallic. I'd love to grind coarser and dose higher (say, 19g), but this only works for roasts much darker than I like. My machine, notably, can only be lowered to about 9.5 bars... Any suggestions?
Soooo... obviously, it's you or your grinder. Many people have 20g baskets. I never hears the basket won't give me 20g
@@michaelhayes6209 was this supposed to be helpful?
We may have to troubleshoot a little... what is your current espresso recipe? dose:yield in how much time?
Secondly, what coffee are you using?
I'm using 18.5g right now that the beans have rested for about 3 weeks, kind of a medium-light roast (Costa Rican Sumava from Pilot Coffee Roasters). I'm pulling ~40g out in ~24s from the appearance of the first drops. The coffee is flavourful, has a little more sourness than I'd like, even without channeling. It's pretty good, but if I loosen the grind to dose higher, I do notice a higher prevalence of channels, even with wdt and a level tamp. My grinder is a Niche Zero, so it shouldn't be related to the grind consistency
@@coryfunk737This is an old post so hopefully you got it figured out. But more than 2x output as fast as 24s with a sour note tells me you need to grind finer. Should be getting around 36g in 27-32 seconds. You're under extracting thus sour fast espresso.
Very informative! Would like more information on how to diagnose a good extraction during the pull and by viewing the puck after the pull. For example, if the trickle/flow of espresso from the portafilter is not exactly centered during extraction, does this indicate a poor extraction? I typically don't get the indications of channeling that you describe (small streams shooting out of the portafilter) but often get an off center flow during the extraction. Also, Im not sure what to look for when evaluating the puck after the extraction is done. Thanks!
Thanks for the feedback and idea! We will definitely make this video!
Since Clive didn’t answer your question I will
If it trickles could mean your grind might be too fine or your tamp is to hard.
The channeling is important because water will seek the easiest way out so you would want to wdt hood try to unclump that dose in puck.
It does not indicate a poor shot pull because if it taste good your good.
Another thing is don’t worry so much what your puck looks like. I pull somewhat wet pucks and the coffee taste good. I think for now you need to get the grind and tamp right. I say about 17.5. Or so. Do not go the lowest you can go. I don’t this. Because different beans grind differently. But at the same time if you put to much you do what they call choking the puck which means nothing comes out. And the espresso shower screen gets gunked up.
If it taste good your good. Temperature is very important too if your under 195 it’s gonna always be sour. Don’t go over 205F or it will taste burnt.
Grind tamp wdt temp.
whats the best place to keep my dial to grind beans i normally have it in the middle half from course to fine but sometimes i have it from in the middle of fine to middle so i shorten it again but dont know ❤
You have to adjust it based on what your coffee is telling you. the only way to know is by pulling a shot :)
Ooh that makes me sad cause I’m have a breville machine :c
I’ve pulled shots as a barista at a local coffee shop and now starting my own business from home using a Chefman espresso machine. I bought Lavazzo espresso italiano, pretty strong but should I use 7-10Grams for one shot then?
It depends on which portafilter & portafilter basker you're using. If you're using a single-shot basket, then yes, 7-10g of ground coffee is a good starting point. If you're using a double-spouted portafilter with a double-basket, then 14-18g is a good starting point.
When is there too much dose in your basket? Is it a problem if the puck has marks of the brew head? I see that when I lower my dose I get channeling, but if I increase my dose I touch the group head.
Sometimes, yes. Ideally, you'd use a scale to measure how much coffee you're dosing into your portafilter each time for consistency. If you have too much coffee in your portafilter, you may find that your flow is choking up and very slow.
That’s a $10,000 set up on the back counter. A home barista’s dream.
I have a Sage Bambino plus, I use distributor and all the modern tools available at the moment, 18.5 grs of coffee and with the naked portafilter I still get some channeling...Arrggg
I put 17g into my 16-18g basket and then WDT, tamping. haven't seen any channeling. I use medium-dark roasted beans.
What does is recommended for 51 mm basket non pressurized I tried 14 grams of coffee and am getting way to much liquid out like 70 to 100 grams and am going way over 30 secs. Water is sitting on puck also.
If your shots are pulling too quickly and you're getting soupy pucks, that usually points to old coffee. Make sure you're using something that's been roasted recently! Also, if there is room in your basket, you could try taking your dose all the way up to 18-20g. If your coffee is fresh, increasing your dose will likely slow your shots down so you can grind coarser, which will solve the wet puck. The water on top of the puck isn't bad. It just means fine grind.
Would like more info on pre-infusion. How do you get infusion without espresso developing?
As soon as water hits the coffee, extraction begins and the coffee will change. Therefore, it's best to think about pre-infusion as a part of your extraction time and brewing method. The goal with pre-infusion is to introduce water to all the grounds before increasing pressure so that once you do increase pressure, the coffee has a better chance of extracting evenly. Play around with pre-infusion time and pressure, it's a great trick for a more balanced shot.
@@clivecoffee thank you for responding, but I still don’t understand the process for initiating the pre-infusion .
@@clivecoffee My espresso maker doesn't allow a pre-infusion and then the application of pressure, so I have started adding water to the portafilter before attaching it to the machine. I'm still working with it, but my naked portafilter now seems to have better flow of espresso into the cup.
~15,3 to 16g (depending on the density of the beans) on 15g VST. Need to be a little more meticulous in the puck prep ^^
What has been your experience with 15g ? Wondering if i should get one as i feel my 18g is too big and my 7g kinda tough to use..
@@simonmonty7171 i prefer short drinks than big. With a light roast and a 2,5 / 3 ratio. Your cup is about 45g… that’s too for me 😁
Hello i have a delonghi with a single basket that takes 7gr of coffee. Now i bought a IMS bottomless basket that uses 15-17gr of coffee will that be too much coffe to take at once for someone used to a expresso of 7gr?
Nope, but you may find that you'll have to make some adjustments to your espresso recipe since you're using more coffee or make a grind adjustment. Only way to know is to pull a shot!
Interesting you saying that best to go as low g as you can before channelling happens. Not heard that before but has put my mind at rest as I have found 16g for my machine and bean choice to give the most flavour! Only downside is I get soggy basket, I will need to get a smaller capacity one. Would a 15g size fit 16g? If not next size up seems to be 18g
Yes, it would fit.
19 in 45ish out for light roast always seems to give the best results for me. So, close to x2.5.
That's great!
What Espresso glasses are the ones you put in the video?
Please!
@@josexart gibraltar glass
Those are the Vero glasses by notNeutral
clivecoffee.com/products/notneutral-vero-cortado-glass
Help... im 18g in and 36g out at 30 seconds on my Quick Mill Pippa and all my pucks jam in the group head?! The coffee tastes great, i have tried removing the portafilter earlyer and later yet i still get messy puck jams.
Should i try less volume of beans?
ua-cam.com/video/NkruKrkYxr0/v-deo.html&ab_channel=CliveCoffee
Oh. I was using 20g ion 40g out at 45 seconds
How about home espresso like De’Longhi with 51mm double basket portafilter? How many grams will it fit the best? Should hit the target around how many seconds? Anyone had best pulled?
We don't carry that machine, so we don't have any physical experience with that 51mm diameter.
@@clivecoffee really enjoyed all of your videos. Thanks for always sharing. Keep up the good work.
@@ryanwishnuwardhana435 Thank you! Appreciate the kind words. Happy shot pulling.
I learned that I want 18g of grinded beans "in" and 36g of Espresso "out" and this has to be in 25-30 seconds. My machine has a built-in pre-infusion. Lets say I setup for 5 seconds of pre-infusion. When will I have to count the seconds of extraction? after the preinfusion or all in all?
You count it all.
That hairdoo, WOAFT 😱
Nice video
Thanks!
Should I use 18 grams or 20 grams for a 58 mm portsfilter?
really depends on your basket. if it's 16-18 then I'd put 17. and if it's 18-20 I'd put 19g.
I find light roast coffees very unforgiving. I roast and stop just before first crack finishes on a lot of coffees, and it is always a fight, but a good shot is very rewarding
It's because what my original basket recommends 😄😄
With a 53mm basket, I always use 16.5 grams. Always works dead on for me.
love that!
and what about 51mm portafilters? I couldnt fit 18g in it, i have to go with 14-16g
We don't stock any machines that use 51mm portafilters, but based on your experience that starting dose makes sens!
I accidentally increased my dose, and like my shot pull for over 45 seconds, I got a little bit more espresso, but it tasted fantastic. Since then, I’ve been pulling longer shots, say around 40 seconds (after decreasing dose) am still pulling great shots. I’m using a lighter roast.
Awesome, thanks for sharing your experience!
15g and 23 second for mine
When my puck falls apart like this ist my dose to high or too little? Grind to fine or too coarse?
2:57 laffs in 51mm porta-filter
lol
How do I weigh a portafilter with a spout?
A lot of scales come with a little tray
Hi. how about cup sizes? when you use different cup sizes, what variables should be considered?
What do you mean? the cup size doesn't change the amount of espresso you put in it.
@@clivecoffee Hi. for example, starbucks offer different cup sizes like Tall, Grande, etc., I am under the impression that the taste will change depending on the amount/ratio of milk to coffee
So, typically the amount of coffee will remain the same, but the amount of milk will increase if you get a larger drink.@@mikikitv4066
@@clivecoffee Thank you! Will that also decrease the strength of the coffee if more milk is added? Because it's not the case with Starbucks. So I am under the impression that amount (grams) of coffee grind has to be changed according to cup size?
That's correct. yes, Starbucks does their own thing and has their own standards. Speciality cafes do not do what Starbucks does. @@mikikitv4066
20g in, 50g out for most coffees is my go-to.