Awesome as always! Just tried this with my go-to blend (Peru, Ethiopia, Congo, and Brazil origins), going from 19/38 in 27 seconds to 18/47 in 30 and there are definitely notes there (almond/marzipan) that I wasn't getting before. Thanks so much!!
nofam Thank you and that’s great to hear! Unfortunately a lot of people stick to the 1:2 ratio, which might work for a lot of shots. But like you just proved, by simply adjusting the waterflow/ratio you extract more. Doesn’t work for all coffees, but when it does.. it brings a out a whole new level of enjoyment 😊
super interesting! I have a bag of beans from el salvador and a bag of ethiopian beans right now, and definitely noticed this week how much bigger the beans from el salvador were! also when dialing in the ethiopian beans, i choked the machine up and pulled 2:1 in 40-50 seconds. i was worried about the taste, but it was sooo delicious, the sugar cane notes came out and it was soo sweet and delicious! now i am watching your video and everything makes sense :-)
Theresa D A lot op people tend to think that the 1:2 ratio and the 25-30 seconds are rules and set in stone, but they’re nothing more than guidelines for the majority of beans. Always go by flavor. Like you noticed, by breaking those “rules” you might get surprised by the results.
Thank you for the video. I have been doing a 1:2 ratio of 18 grams in and 36 grams out in 28-30 seconds. The result is neither bitter nor sour, but it isn't sweet. Based on this video, maybe I should extend the ratio and brew 1:2.5? Is that your recommendation to try and get sweetness?
You're welcome! Based on the coffee being balanced but lacking in sweetness, my first objective would be to raise the temp if it isn't hitting the 95/96 C yet, while keeping the recipe the same (so you might have to grind a tad bit finer). If it's already at that temp, then I would change the ratio slightly and keep the timing the same and see if there's an improvement in sweetness or overall flavour, and adjust to taste if necessary.
@@iBarista so, you said in your video that you made your gring coarser to get more sweetness, but you are recommending to this person to gring a tad finer to achieve more sweetness. So, which is it?. Do you grind finer or coarser to achieve sweetness? Thanks!
@@carlosvelasquez5998 Hi Carlos, great question! Since I had the temp set to around 95/96C I had two options: 1. Grind finer for a slower extraction or 2. Coarser grind for a higher ratio extraction. The first option, in my case, would’ve been a very “dense” espresso where I wouldn’t be able to distinguish each flavor very well based on the experience of the first cup (should’ve explained it better in the video, sorry). As for the second part (grinding finer) you can see in the original post that Barret says that the flavor he is getting is balanced but lacking sweetness. Based on that my go to next step would be raising the temp, nut doing that speeds up extraction. To counter that you’d grind a little finer. Hope this explains the confusion.
HI! Thanks for the video! I'm curious to know if you've tried a ristretto with Yirgacheffe and if you did, what did you think about it. I've seen some people making esspresso with 22grams in 22 sec or 19grams in 22sec and they seemed happy with it. I just got a batch of Yirgacheffe light-medium roast and it is really different of what I'm used to drink usually. I tried to pull a shot of 18grams in and 47g out in 30sec wich which is not a ristretto and it was nice, but I found it really acidic. It was a good shot though but I'm not used to it. I still have to make some tests for my brew temperature cause I dont have pid. If you have better recipe ... thank you
Hi Steve! A Yirgacheffe is known to be more on the acidic side. The ristretto’s that came out of it weren’t my cup of tea; to acidic, unbalanced and under extracted in my opinion. If you find your espresso still too acidic try these steps in following order: 1. If you have a e61 brewgroup, try a 5 to 10 second pre-infusion. You can do this by partially opening the valve without letting the pump kick in. And only after a few drops of coffee that come out, you open the valve fully. (Keep the weight out the same because your time will be extended with this method) 2. Don’t do a cooling flush or do it but very shortly. This gives you a hotter brew temp. (Still to acidic?) 3. Grind a little finer with the same ratio. Try going towards a 32 to a 34 second brew time or more if needed. And if possible see nr.1. 4. Use 17 grams in 45-47 gr out. Try these steps out in following order and see what happens and assess your flavors along the way. Hope it helps!
Hi! Thank you for your tips, you were right with a preinfusion it gives the cup a better balance, I tried 18g in for a 52 out in 31 sec with a 5sec preinf. and I also worked with an higer temperature, I increased about 1Bar higer from my normal temperature setup. I have an appia which makes me life a bit more complicated when comes the time to change my parameters. But what is nr.1? Nice Christmas time to you!
@@stevemorin3341 Glad it helped! :) The e61 is a type of brewgroup you see on the ECM or Rocket and a lot of other machines. But I think you have a different machine. Best wishes to you too!
@@iBarista Lol mate, I fixed it. Problem was I wasn't immediately good at it so I got annoyed. :) Maybe was the grinder settling in also, I dunno but I'm able to grind it fine enough now so it takes about 28 secs to brew. I'm happy now. Thanks
I'm a big fan of Ethiopian and Kenyan coffee. Enjoy your videos. Do you ever use a spoon to stir your espresso? I watched James Hoffmann talk about swirl or stir in his video 'Stop Swirling Your Espresso'. I tried and found that stirring does make a difference.
Thank you Chris! I Love them too, my most memorable ones are from these countries. Absolutely agree with you and James, old habits die hard and sometimes I'm a bit lazy but normally I'm a stirrer :)
@@iBarista And is it 18gr or 20gr basket or? I am asking because I heard from one barista that he use 20gr basket for 18gr espresso, because it is not good that coffe touch shower screan. But I thought that 18gr basket is already designed that coffe does not touch shower screan. Also, 18gr is relative, it is not uniform in volume for all cofees, at least in my little experience. What do you think about it?
milan91l La Marzocco has a 17gr basket and then goes up to 21gr. And what you’ve said is true about the coffee touching the screen because it restricts the even distribution of water through the coffee puck. The Ethiopian coffee is very dense so its less in volume than for example a dark roast. Easy thing to do is to dose and tamp your coffee and place the portafilter in and then remove it. If you don’t see any indentations of the showerscreen (without pulling the shot) you’re good to go. Always using a larger basket might give you too much empty room in the basket which makes for a messy and soggy puck which doesn’t help with extraction either.
Barry Seidner Hi Barry, yes I could’ve used the Ceado but dialing in this kind of coffee is a costly process and would’ve left me with only a few cups to enjoy. Since every change in grindsetting means double wastage (purging). My next video will be a comparison between the two, pro’s and cons and more
Barry Seidner The worm gear helps a lot when dialing in I think. I have the model before it and sometimes by moving the slide a fraction of a hair the grind gets “over-corrected” while another time nothing happens. So not the most intuitive grinder to set. Concerning the retention, I was afraid I was the only one with this amount of retention because whatever I did, I was never able the achieve their claims. Don’t get me wrong, flavors and grind quality are great but I wouldn’t use it with a 250gr bag of expensive speciality coffee but rather with a 1kg good quality coffee.
Awesome as always! Just tried this with my go-to blend (Peru, Ethiopia, Congo, and Brazil origins), going from 19/38 in 27 seconds to 18/47 in 30 and there are definitely notes there (almond/marzipan) that I wasn't getting before. Thanks so much!!
nofam Thank you and that’s great to hear! Unfortunately a lot of people stick to the 1:2 ratio, which might work for a lot of shots. But like you just proved, by simply adjusting the waterflow/ratio you extract more. Doesn’t work for all coffees, but when it does.. it brings a out a whole new level of enjoyment 😊
Who else took a deep breathe when that bag was nearby haha
Great video, look forward to the next 👍
Thank you Zack! I’m glad you liked it 🙏🏼
honestly you diserve like 100k
Esteban Hernández You’ve brightened my day dear friend! Thank you 🙏🏼 and with people like you I might get there 😊
super interesting! I have a bag of beans from el salvador and a bag of ethiopian beans right now, and definitely noticed this week how much bigger the beans from el salvador were! also when dialing in the ethiopian beans, i choked the machine up and pulled 2:1 in 40-50 seconds. i was worried about the taste, but it was sooo delicious, the sugar cane notes came out and it was soo sweet and delicious! now i am watching your video and everything makes sense :-)
Theresa D A lot op people tend to think that the 1:2 ratio and the 25-30 seconds are rules and set in stone, but they’re nothing more than guidelines for the majority of beans. Always go by flavor. Like you noticed, by breaking those “rules” you might get surprised by the results.
Thank you for the video. I have been doing a 1:2 ratio of 18 grams in and 36 grams out in 28-30 seconds. The result is neither bitter nor sour, but it isn't sweet. Based on this video, maybe I should extend the ratio and brew 1:2.5? Is that your recommendation to try and get sweetness?
You're welcome!
Based on the coffee being balanced but lacking in sweetness, my first objective would be to raise the temp if it isn't hitting the 95/96 C yet, while keeping the recipe the same (so you might have to grind a tad bit finer).
If it's already at that temp, then I would change the ratio slightly and keep the timing the same and see if there's an improvement in sweetness or overall flavour, and adjust to taste if necessary.
@@iBarista so, you said in your video that you made your gring coarser to get more sweetness, but you are recommending to this person to gring a tad finer to achieve more sweetness. So, which is it?. Do you grind finer or coarser to achieve sweetness?
Thanks!
@@carlosvelasquez5998 Hi Carlos, great question! Since I had the temp set to around 95/96C I had two options: 1. Grind finer for a slower extraction or 2. Coarser grind for a higher ratio extraction. The first option, in my case, would’ve been a very “dense” espresso where I wouldn’t be able to distinguish each flavor very well based on the experience of the first cup (should’ve explained it better in the video, sorry).
As for the second part (grinding finer) you can see in the original post that Barret says that the flavor he is getting is balanced but lacking sweetness. Based on that my go to next step would be raising the temp, nut doing that speeds up extraction. To counter that you’d grind a little finer.
Hope this explains the confusion.
@@iBarista yes it does clarify my confusion, thanks a lot for the great video!.
@@carlosvelasquez5998 glad I could clarify and always welcome 😊
Niceee
razineatworld Thanks 🙏🏼 glad you liked it 😊
HI! Thanks for the video! I'm curious to know if you've tried a ristretto with Yirgacheffe and if you did, what did you think about it. I've seen some people making esspresso with 22grams in 22 sec or 19grams in 22sec and they seemed happy with it. I just got a batch of Yirgacheffe light-medium roast and it is really different of what I'm used to drink usually. I tried to pull a shot of 18grams in and 47g out in 30sec wich which is not a ristretto and it was nice, but I found it really acidic. It was a good shot though but I'm not used to it. I still have to make some tests for my brew temperature cause I dont have pid. If you have better recipe ... thank you
Hi Steve! A Yirgacheffe is known to be more on the acidic side. The ristretto’s that came out of it weren’t my cup of tea; to acidic, unbalanced and under extracted in my opinion.
If you find your espresso still too acidic try these steps in following order:
1. If you have a e61 brewgroup, try a 5 to 10 second pre-infusion. You can do this by partially opening the valve without letting the pump kick in. And only after a few drops of coffee that come out, you open the valve fully. (Keep the weight out the same because your time will be extended with this method)
2. Don’t do a cooling flush or do it but very shortly. This gives you a hotter brew temp.
(Still to acidic?)
3. Grind a little finer with the same ratio. Try going towards a 32 to a 34 second brew time or more if needed. And if possible see nr.1.
4. Use 17 grams in 45-47 gr out.
Try these steps out in following order and see what happens and assess your flavors along the way. Hope it helps!
Hi! Thank you for your tips, you were right with a preinfusion it gives the cup a better balance, I tried 18g in for a 52 out in 31 sec with a 5sec preinf. and I also worked with an higer temperature, I increased about 1Bar higer from my normal temperature setup. I have an appia which makes me life a bit more complicated when comes the time to change my parameters. But what is nr.1? Nice Christmas time to you!
@@stevemorin3341 Glad it helped! :)
The e61 is a type of brewgroup you see on the ECM or Rocket and a lot of other machines. But I think you have a different machine. Best wishes to you too!
I just bought a Breville Dual Boiler and am ready to smash the fucking thing to pieces lol. Who knew coffe was so hard to make
Patience my friend and you can always ask for advice! So what is the problem? :)
@@iBarista Lol mate, I fixed it. Problem was I wasn't immediately good at it so I got annoyed. :) Maybe was the grinder settling in also, I dunno but I'm able to grind it fine enough now so it takes about 28 secs to brew. I'm happy now. Thanks
s s That’s great! 😊
Good video!
Mr.Shade thanks bro!
I'm a big fan of Ethiopian and Kenyan coffee. Enjoy your videos.
Do you ever use a spoon to stir your espresso? I watched James Hoffmann talk about swirl or stir in his video 'Stop Swirling Your Espresso'. I tried and found that stirring does make a difference.
Thank you Chris! I Love them too, my most memorable ones are from these countries.
Absolutely agree with you and James, old habits die hard and sometimes I'm a bit lazy but normally I'm a stirrer :)
Was worried that I do Ethiopian at 22 on my niche 😂 thanks for video 👍
Glad you liked it! Never worry, always go by the flavor in the cup :)
Nice music
Frans Kozhimannil thank you 🙏🏼 glad you liked it!
What music is this ?
Robb Hi Robb! Check out the description box. I’ve put all the links there.
Hi, which basket are you using?
milan91l Hi! I use the La Marzocco baskets. Which in my opinion are of a very good and heavy quality and very well made.
@@iBarista And is it 18gr or 20gr basket or? I am asking because I heard from one barista that he use 20gr basket for 18gr espresso, because it is not good that coffe touch shower screan. But I thought that 18gr basket is already designed that coffe does not touch shower screan. Also, 18gr is relative, it is not uniform in volume for all cofees, at least in my little experience. What do you think about it?
milan91l La Marzocco has a 17gr basket and then goes up to 21gr. And what you’ve said is true about the coffee touching the screen because it restricts the even distribution of water through the coffee puck. The Ethiopian coffee is very dense so its less in volume than for example a dark roast.
Easy thing to do is to dose and tamp your coffee and place the portafilter in and then remove it. If you don’t see any indentations of the showerscreen (without pulling the shot) you’re good to go. Always using a larger basket might give you too much empty room in the basket which makes for a messy and soggy puck which doesn’t help with extraction either.
Can u use your ceado for these experiments?
Barry Seidner Hi Barry, yes I could’ve used the Ceado but dialing in this kind of coffee is a costly process and would’ve left me with only a few cups to enjoy. Since every change in grindsetting means double wastage (purging). My next video will be a comparison between the two, pro’s and cons and more
@@iBarista I have the 37s, with the worm gear. Ceado says low retention but we both know that is not true
Barry Seidner The worm gear helps a lot when dialing in I think. I have the model before it and sometimes by moving the slide a fraction of a hair the grind gets “over-corrected” while another time nothing happens. So not the most intuitive grinder to set. Concerning the retention, I was afraid I was the only one with this amount of retention because whatever I did, I was never able the achieve their claims. Don’t get me wrong, flavors and grind quality are great but I wouldn’t use it with a 250gr bag of expensive speciality coffee but rather with a 1kg good quality coffee.
wait, you can see smell? wow