Good point about the water temperature!! I do the same, the water from the machine burns all the coffee and makes it bitter indeed! Also liked the 25" rationale, because if the water stays in contact for these seconds, you could have different ratios but similar extractions.. Cool!
Dritan, I also have a GS3 at home. I use the water boiler and add a cube of ice to my americano. This reduces the temp of the water and adds a touch of sweet to the beverage.
Hi, I love your machine. Did you special order the clear side panels from La Marzocco? I didn’t see the clear glass side panel option there. Also, what is brand/ model is your grinder? Thank you
The home is uber modern. Wow, I wish I could give my parents this kitchen. The as faucet fixture is unique, sturdy and artful, wow. And I do want know what he paid, as a industry owner, for that la marzcozza unit. I would budget like 500-800 for a decent home espresso machine. I've seen the super nice ones in stores here in Portland for 1200, but that's ignorant, pearl district types would pay so much.
Great! Love the GS3! Nice! Very true about water tempartures. I pull this usually as a kind of reverse "Americano" (it's called a confusingly "long black" here, but it's not a lungo). I run water through an empty portafilter first (keeps the temp of the water and coffee the same), then reset the scale and pull the espresso. The advantage is that the crema on top is intact and it looks kind of better. I like the presentation better. Cheers!
Thanks Sir, for good sharing. Very well info and clearly. Some people not interested share figure what time pour, when use machine and so on. Once again.. appreciated and excellent.
Very cool, I think if u put water in cup first and then put espresso on top it looks cool 😎 the crema ☕. Also, do u not dry the portafilter basket before grinding coffee into it? Thanks
@@nancynguyen8643 Treat all beans different. Medium or Dark; each bean will have a different density than the other, regardless of roasting profile. Extract in 25-29 seconds, adjust for taste. Light/Medium/Dark profiles can all taste different, but the 25-29 range applies to them all. Some medium beans may taste good at 26, others at 28, same for dark. Good luck!!
great but 2 suggestions you could try next time and see if it is any better. 1) use a WDT distributor to distribute the coffee grounds before making it a puck by pressing it so the water can evenly go through all coffee. 2) Before adding water to your espresso shot, use a spoon to take out the orange cream from top. The cream even though looks good, actually holds on to a lot of extra bitterness from the coffee grounds due to small bubbles. In an americano/espresso (without any cream/milk/sugar) this step can improve the flavour much more in my experience. With milk/cream this step isn't as important as they can help balance those flavours.
@@coffeebrat_ not everybody has all knowledge man. And the condescending tone doesn’t help. You could’ve just said yes I do that too. Also comments are just not for your information it’s for anyone else who happens to read it….grow up man
I just ordered a new scale to get into precision dosing and ratios for brewing. I never thought to weigh out the water for my americano. This will lead to the water variable being constant. With that I can judge the shot, and not what dilution I perceive.
I wasn't expecting you to pour some extra water in order to make an americano. I always thought that it was different brewing method. However great idea! Bur I have one question, what's the point of having 3 different scales ? ( It's very pricey!)
automatic? there's one with smartphone apps Acaia Pearl Scale Coffee, you can have custom preset with drip coffee. but if you prefer cheaper one, (not cheapest) Timemore scale
Interesting, I always thought that with a high extraction time you will generally get more volume and as a result weaker espresso, maybe I was wrong). In any case, for me americano is always a way to prolongate espresso with its "crisp" and conplex flavour, so I simply eyeball the amount of warm water in proportion of 1/1 (I like to dilute the espresso as little as possible) or sometimes 1 part espresso to 2 parts water.
Good point about the water temperature!! I do the same, the water from the machine burns all the coffee and makes it bitter indeed!
Also liked the 25" rationale, because if the water stays in contact for these seconds, you could have different ratios but similar extractions.. Cool!
Dritan, I also have a GS3 at home. I use the water boiler and add a cube of ice to my americano. This reduces the temp of the water and adds a touch of sweet to the beverage.
Great tip Dritan. I lowered indeed the temperature of my added water!! Tasted a lot better!!!
Thanks.
I Never knew about the warm water instead of the hot water!
Wow, i just tried your recipe and had my best americano yet, thank you!
Always interesting to see how other (home) baristas go about their recipes! Regards from Western Canada.
Great video, and your English has gotten very good, Dritan! 👏
I love this video happy coffee making!!
Great tip about water temperature , ie 75º! What roast are you using, and are using a typical espresso grind?
Thank you for your nice tip : coffee making😊
Have a nice day with Better coffee, Better life☕️
Nice to see you. Thanks for a nice video. Your English is so good now! ☕️❤️😀
Hey Thanks! Do you consider the 15g-to-38g combination to be a single espresso or double?!
Nice video fun and informative, beautiful espresso equipment and bar, thank you
This dude is the Baristas Barista! ☕️
Maybe at Starbucks and Costa, but not speciality. The King is James Hoffman. They are world's apart. But he is a cool dude, no doubt.
Bruh@@davidjukebox
Hi, I love your machine. Did you special order the clear side panels from La Marzocco? I didn’t see the clear glass side panel option there. Also, what is brand/ model is your grinder? Thank you
When there’s nothing in your home other than coffee ☕️
The home is uber modern. Wow, I wish I could give my parents this kitchen. The as faucet fixture is unique, sturdy and artful, wow. And I do want know what he paid, as a industry owner, for that la marzcozza unit. I would budget like 500-800 for a decent home espresso machine. I've seen the super nice ones in stores here in Portland for 1200, but that's ignorant, pearl district types would pay so much.
This an amazing video❤👍 master chef barista @dritan, thanks for the tutorial and tips on how to the calibrate the coffee dose.
Great! Love the GS3! Nice! Very true about water tempartures.
I pull this usually as a kind of reverse "Americano" (it's called a confusingly "long black" here, but it's not a lungo). I run water through an empty portafilter first (keeps the temp of the water and coffee the same), then reset the scale and pull the espresso. The advantage is that the crema on top is intact and it looks kind of better. I like the presentation better. Cheers!
OH, the espresso machine. Beautiful, I won't even gonna ask the price!
La marzocco GS3, a true beauty indeed..
over 5K :-(
nice work!, salute from Saudi Arabia.
Thank you for the advice. Would you find it acceptable to steam water to 75c?
God BLESS YOU DRITAN WE WISH YOU ALL THE BEST FROM NEW YORK
Best channel 👌👌
Brilliant!
Thanks Sir, for good sharing. Very well info and clearly. Some people not interested share figure what time pour, when use machine and so on. Once again.. appreciated and excellent.
true master !!
I bet this was delicious !!
Very cool, I think if u put water in cup first and then put espresso on top it looks cool 😎 the crema ☕.
Also, do u not dry the portafilter basket before grinding coffee into it? Thanks
What you’re describing is a long black.
Are you able to make a video on how you dial in espresso? Thank you ! 😃
Thanks also for your espresso reciepe :) Master
You are my inspiration sir😁😊
Love it ❤️. Is it you home kitchen or just for the videos you make?
Im watching you since years and i don't remember you invited me for a cup of coffee
Whats your opinion on pouring water in the cup first then adding coffee on top...
Tank you for this vidéo 😉. What is the reference of your kitchen scale?
Fabuloso vídeo , soy nuevo por aquí
Pueden decirme el modelo de su molino de café , gracias
Saludos desde México
What is the color of the Eureka grinder? I can only buy this in red, but it looks like orange?
Coffee sweatshirt its cute! Watched a lot of videos and not many said the quantities, thanks!!!
Colonel of coffee 😁❤👍
What grinder are you using?
I like your machine 😁😁😁
Thank you so much for sharing! I will try your magic number 25s next time!
Magic number indeed. In all my cafes we love 25-29 depending on the bean. Any less, not enough bitters, any more, too many astringents. Balance
@@unfairwarning2889 thanks for the extra info, is it mean the medium or dark roast bean will be brew different time ?
@@nancynguyen8643 Treat all beans different. Medium or Dark; each bean will have a different density than the other, regardless of roasting profile. Extract in 25-29 seconds, adjust for taste.
Light/Medium/Dark profiles can all taste different, but the 25-29 range applies to them all.
Some medium beans may taste good at 26, others at 28, same for dark. Good luck!!
@@unfairwarning2889 thank you. Have a great day🤩
I love you bro .....I'm Egyptian
حب الكافر حرام شرعا و لكن ندعوا له بالهداية
great but 2 suggestions you could try next time and see if it is any better.
1) use a WDT distributor to distribute the coffee grounds before making it a puck by pressing it so the water can evenly go through all coffee.
2) Before adding water to your espresso shot, use a spoon to take out the orange cream from top. The cream even though looks good, actually holds on to a lot of extra bitterness from the coffee grounds due to small bubbles. In an americano/espresso (without any cream/milk/sugar) this step can improve the flavour much more in my experience. With milk/cream this step isn't as important as they can help balance those flavours.
Do you know who you talking to??? Lol
@@coffeebrat_ not everybody has all knowledge man. And the condescending tone doesn’t help. You could’ve just said yes I do that too. Also comments are just not for your information it’s for anyone else who happens to read it….grow up man
I like your sweatshirt. 👌🏼
I use 1:2,23 brew ratio. "For you FREAKS.."
Freaks love Dritan 🙃
I hope u can come to Bali Again sir,, 🙏🙏
What is that espresso machine? It looks absolutely beautiful!
Its La Marzocco GS3 mp
@@miika-185 and the price is $7K
Made an Americano at home today and heated water to 75 c it was delicious
I just ordered a new scale to get into precision dosing and ratios for brewing. I never thought to weigh out the water for my americano. This will lead to the water variable being constant. With that I can judge the shot, and not what dilution I perceive.
Which scale do you recommend?
Hi Dritan, which coffee beans do you use?
Nice video. What grinder is that? Ty
I always thought that one day I could have an espresso machine, hobbies that are not channeled can only watch your channel
I hope you can have one someday 🙌
@@prawiraadam thank you all your videos motivate me
great job! This seems to be more of a long black than americano. Usually I pour the espresso shot over the water which avoids burning the coffee.
What are those glasses? I love them
Thanks bro for vidéo ♥️
I wasn't expecting you to pour some extra water in order to make an americano. I always thought that it was different brewing method. However great idea! Bur I have one question, what's the point of having 3 different scales ? ( It's very pricey!)
Which scale do you recommend?
I want to buy one that have an automatic count down.
Not the cheapest but the most expensive either:)
automatic? there's one with smartphone apps
Acaia Pearl Scale Coffee, you can have custom preset with drip coffee.
but if you prefer cheaper one, (not cheapest)
Timemore scale
@@rehannoor4961 I bought the timemore and am very satisfied with it
Good!
What brand is the espresso machine?
Very nice
✌️
I know this is delicious, i can feel it...
Like🌺🌺🌺
You can adjust the tea water temp of the GS3
We don ´ t have a coffee machine at home. 😂🤣 From Nepal 🇳🇵
Why no pre-infusion or any other type of operation when it came to the extraction process?
Why did you choose a lever machine for the cafe and a semi auto for home ?
Nice tutorial video sir, can you share your experiences how to make good coffee using mokapot?thanks in advance
I always get the water first an the add the espresso an top to preserve the crema.
Thanks bro Dritan I LOVE YOU 😚
Can you tell me please which espresso machine do you use at home, thanks bro
it is a la marzocco gs3, I think
Thanks :))
bravo Shqipe
❤️
What kind of grinder is that?
Can in Americon sugar can't be added?
Hi Dritan, pls teach your way of Hario V60 brewing method.
Ey we got the same Blanco sink and faucet!
🥰🥰🥰👌👌👌
Spezielle Bohnenempfehlung für Americano?
this guys life is measured
👍👍👍👍
Nice sub.
nice
😀👍
Things that I would buy if I win lottery, all of this guy espresso machine
This guy has more espresso machines than jay leno has cars
Do you have any course available to teach how become a barista?
Where can I get the coffee marchine you are using
많이 보고 배웁니다
My favorite drink, but I think my water is to hot, will change that, I also use a kettle😁
Oh I can smell the aroma
Thank u
Same way legend
Just the three sets of scales.
Dritan, sorry to ask…are you a fellow Albanian?
Habe ich so noch nicht gesehen, muss ich unbedingt ausprobieren. PS: dein Englisch hat sich um Welten verbessert, weiter so :-)
what model machine is that ?
@@elijahfluw4347 Fabulous. i will search for the T2000 ....lol
Are you albanien ?
Interesting, I always thought that with a high extraction time you will generally get more volume and as a result weaker espresso, maybe I was wrong). In any case, for me americano is always a way to prolongate espresso with its "crisp" and conplex flavour, so I simply eyeball the amount of warm water in proportion of 1/1 (I like to dilute the espresso as little as possible) or sometimes 1 part espresso to 2 parts water.
First ratio would be more of a lungo, wouldn't it?