When to Start Timing? - Breville Barista Express
Вставка
- Опубліковано 20 січ 2020
- Coffee Distributor 53mm - amzn.to/2YRJiaa
DeLonghi Double Wall - amzn.to/2tINj5j
VERO 6 oz. Cappuccino Glass - Rose - amzn.to/35KowMh
54mm Espresso Dosing Funnel/Ring - amzn.to/2tBzFAK
Coffee Canister - amzn.to/362T8IL
Scale - amzn.to/2LkpYN7
As an Amazon Associate I earn from qualifying purchases.
Believe me, I was about to ask you about these setup, but thanks for understanding us and sharing what you have 🙏
Really enjoying your videos Hoon! Thank you! I got rid of the razor distribution tool; once I worked out that my Breville can take 18-19g of coffee, by distributing then tamping without using the razor, I know I'm not losing any grounds prior to extraction.
I noticed that the pressure was higher on the second shot hense the longer time. I've had my express for about 3 years and spent the first year fiddling around and scratching my head. My opinion is that the tamper supplied is to small. I purchased a calibrated tamper from ebay at 58 mm and machined it down for a better fit. This prevents channeling at the outter edges and under extraction in the center. Now every shot runs 25 to 26 seconds and the pressure gauge sits at 12 oclock thru the shot. Not dropping off as I observed in your vid. Your vids are a great resource for new owners keep them up. Also on another note I watched your vid on cleaning the shower screen the other day. That is something that people tend to neglect. To them I recommend they remove the screen rinse it and look at it under a light. When they see how many holes are plugged causing an uneven extraction hopefully they will be more diligent on this crucial cleaning step.
I think if you dial in right you can get a pretty good shot from barista Express but who has the time to do that!
Hi Noon. The 3rd shot looked the best just from the way the coffee was flowing out of the portafilter. But the pressure gauge backed off so I'd say you had some channelling you going on. Also go for a ratio output. e.g.1:2. 18g in to 36g out.
Making a great espresso is work !!!
Thank you so much, I was doing this today but with a terrible scales 😭, and wondering when to time from. This has given me clarity ❤️ arigatoooooo
Pressure a lot higher on second shot. 2nd Time was actually 10 secs longer than first. If nothing changed then you packed it harder.
Can you please share your grinder settings (both inner and outer) to get this extraction?
Here is my recipe:
18g of coffee for 27 seconds
Yeald/Output: 32 to 36g with 34g being ideal (Input to Output: 1.75 to 2.0x)
Over extracted = Bitter
Under extracted = Sour & Intense
*Start the timer as soon as pre-infusion ends (about the same time as first flow).
Hi Hoon, I like your videos so much that I subscribed. I am in Australia and have the Breville Barista Express like you. I don't use fresh beans because the local roaster is too far away in Melbourne, therefore I buy Lavazza Barista Espresso Intenso 9/10 beans that contain 70% Arabica and 30% Robusta, not as fresh obviously. I use the double wall double filter, the internal burr grinder set to 4 and the grind wheel is set to 7. When I extract coffee for 30 seconds, I get around 50ml for 2 cups. The crema on top has pale bubbly patches and the coffee tastes slightly on the sour side. Do you think that I should perhaps go for a 1 to 2 ratio (less water), IE 40ml for both cups? Thanks. Best regards.
How are you getting such a slow extraction on the 7 or 8 grind setting? I can only get this on usually 1 or below. Is your grinder adjusted in the machine?
I think during first extraction something is wrong. Your pressure drop is noticeable later in the process so I guess channeling can be in the effect because of bad distribution and tampering? Btw on box in which machine came from, there is written dosage range between 19-22g. I wonder if is it related to grinder because I could get over 20s duration of brewing some medium roasted coffe only if I set grinder to finest when dosage was 18g (ratio 1:2-1:2.2) but even then I wasn't satisfied with result. For me it makes a lot of sense to use >19g dosage and coarser grinding. What you think about this idea?
Nice video Hoon, I end up using manual control to get the desired yield using the 1:2 ratio.
Loving your videos!
You don't find 2oz for 18g a bit much? I'm finding a 1:2 ratio at 25-30 second extraction to be pretty good for me (including a 7 second pre infusion). I am using 18.5g in and 37-39ish out, unless the roaster suggests otherwise.
I do like 1:2 ratio too. But 2oz is good for making a latte.
@@HoonsCoffee for Latter or other mixes with milk, I see most baristas use 1:1 ratio, 16 to 22 seconds , stronger coffee flavor.
Yrrrer
Sorry I’m still trying to figure out when to start the timer to get to the magic 20-30 second range? Is it when I press the button for the shot to start or when the first drop touches the cup? Thanks
Lately I start the timer when first drop hits.
What is your inner burr set at?
Mine is on 3 with outside on 7.
did you program the water level or just the factory setting before
I do the manual mode, hold double shot button for 5 seconds, then the pump turns on full immediately. That's when I would start the timer.
What do you think about warming up the machine by steaming milk, rather than pressing the brew button a few times?
I think timing plays a key part to extraction, but I personally don't follow the 20-30 second rule. It's difficult to find two chefs that agree on the perfect flavor of a meal. Extract what you like not what someone else thinks is good and use the rule as a guide line.
I do agree with you as well.
Hi Hoon, in round 1 you got 28sec. And round 2 you got 32sec not counting the preinfusion. With everything the same the time should have been around 10sec less 18sec. Confused.
When the espresso is swittched on, it pumps some hot water into the drip tray. Is this a normal function?
Is your internal grinder setting at 6? It seems that you may have changed it in another video. Is it now at the factory setting of 6? It would help if you mentioned if you changed something besides the external size setting.
Can you also topic, how much ration of milk for each coffee type?
Really appreciate all your videos! Question: I’m new and am wondering why you pull 2oz vs 1:2 ratio? - Thanks!
I really like taste 1:2 ratio over 1:3. All depends on your taste.
Hoon's Coffee Thank you for taking the time to reply!
Hello
Why did you triple the output?
Can't it be overextracted?
Don’t understand how you got a faster extraction whilst grinding finer?
I'm curious your thoughts on the double wall filters vs the single wall. Though I grind and immediately brew, if I use single wall, it just brews too fast. It requires a VERY fine grind to get time close to the 25-30 range, closer to flour than sugar sized grains.
What is your current grinder setting?
@@HoonsCoffee I use a stand alone Breville grinder, so it's not the same. It is set to 32.5 I can go a lot finer, but it will be incredibly fine. From when I press brew to 2 oz is 28 seconds, but it takes 11 seconds until the first drop flows which is 17 seconds of actual flow.
You can’t make a definitive statement as the extraction speeds depends on several factors : first the quality of your beans, second the weight ou your dose, then the grinder quality, and finally your capacity to shape a perfect dose in the filter (linear, tamped, perfectly horizontal).
Did you try just to buy fresh beans ? If you insist with retail bought beans, you will get frustrated. Try freshly roasted beans, it could change significantly your experience.
@@hezlean oh...they are fresh. A local roaster called Kalahdi. Lots of creama (too much??) pricey but my favorite. I used 18.2g beans and pull 35 grams of liquid. I use a breville conical grinder. Distributed and tamped exactly the same every time. I use a hi pressure filter and I find that I have to every so slightly grind a bit courser when beans are brand new and go finer after a few days. 25 seconds for that 35 grams of liquid. It’s a science and I don’t vary at all though I have tried...this is its best I can get.
@@seanwolfe9321 Man, you would live around, I would have given you some of my recently bought beans in Paris we can compare. Grinder @13 and 20 grams and I got an extraction time of 37 seconds. And it was a relief alter several beans bags bought in retailers which all gave poor results.
Love your information
The big problem is how to balance between the pressure (dial at 10 oclock) time between 20-30 second and the ideal ratio 1:2 beans to espresso liquid. How to balance this triangle. It seems like rocket science.
Can someone offer any help/ advice on my problem while extracting a double shot please? I have the Barista Express too by the way.
I measure out 18g of beans, grind it into the portafilter - use a distrubutor and then tamp.
I then insert the portafilter, and then place my glass on top of the scales underneath it. After I then begin pouring, I begin the timer when the liquid first appears.
I let it run and stop the espresso and also the timer when the weight of my shot (excluding the cup of course) reaches 36g.
Now the issue I have is that despite the espresso flowing really nicely, with a great crema and taste (including the red arrow in the pressure dial being in the grey zone which indicates a good shot) - however this process is done in like 15 seconds, sometimes less.
It confuses me because I'm way out of the timing of 25-30 seconds as is reccommended.
After this, I tried both grinding finer, and also increasing the coffee to 19g. Both times the shot was over extracted and barely any liquid came out. Clearly not the correct settings.
How come my coffee tastes so good, and appears to be completely fine, but is some 10 seconds faster than what it apparently should be?
Am I doing something wrong or is it just the coffee I'm using? It's freshly ground coffee. I don't get it.
15 seconds sounds about right not including pre infusion. pre infusion is around 8-10 seconds usually, if you start the timer when you press the button, it should be in the 25-30 second mark. correct me if i’m wrong
I think nothing is wrong with your settings. You can try one grind finer if it helps a bit. My grinder is on settings 6 and grind amount at 3pm. I get nice coffee from button klick till ready in about 27-28 seconds.
Is it possible we could be skewing our results toward an unpleasant taste due to forcing the timing issue? If we are manipulating the grind and the amount then I feel something needs to remain constant ...so we can have something to bank off of. Much like choosing an aperture or shutter speed with a camera. The camera adjusts accordingly depending on the constant that we choose. I could be totally wrong, since I’m a newbie.
You're right that! Sometimes, we are too much focus on the time 20-30 sec rather than go by what taste like.
My grind size is on 3 but the coffee is extracted in 12 seconds! What can I do?
Question not necessarily related to this video but Ive noticed in a few of your other vids the pressure dial starts moving a few seconds AFTER the flow starts, whereas in most others is occurs at the SAME TIME. I personally find on my machine (same model) there is almost always a delay. You have any thoughts on this and if it may affect the overall result? NB I am referring to double shot basket only.
Whenever I used older beans coffee comes out during per-infusion.
Still occurs with the freshest of beans in my case. Albeit less so ie 2 secs or so. Weird.
Its weird I'm using fresh lavazza aroma, and coffee grinded very fine and it's just 20 seconds in total and pressure not going more than 9 clock 😶😪
vasyl lemberskyy it’s weird how every bean requires slightly different dial-in’s. My current is perfect at grind level
4 using beans 2 weeks post roast. I’d just keep playing with the grind size and tamp pressure till you get it right.
@@tobys3428 good afternoon, do you have plastic thing in your portafilter or you remove?
Thank you
Interesting. I've been trying to figure it out for a week now.
I use the double wall basket, start the timer at the same time as I press the button. I'm finally able to get 25 seconds with the grinder on 2.
I can't imagine going any finer so there's no way I can be in 20-30 second range with timer when the first drop comes out.
Anyone here can help with what I'm doing wrong?
Don't forget the preinfusion cycle. It takes 10 seconds.
Farrukh Ahmed do you know you can adjust the top burr to grind even finer ? When I bought my breville express brand new, i have to change my grind setting on the top burr to 2.
Long N Did it not make your coffee super bitter? or did it work out ok?
@@HoonsCoffee So you need to count that 10 seconds aswell? If i am counting from when the first drop comes, it only takes 13-15 seconds to finish (on auto-double shot espresso). Otherwise adding that 10 seconds comes out of ideal perfect espresso 25 seconds. Any ideas which counting is correct?
With my Basista Touch the extraction begins at 3 seconds. In order to get it to start around 8 seconds do I set the grind finer or coarser?
Finer on the setting. what is your setting at?
@@HoonsCoffee at 7
OK: Grind #8 pulled SLOWER than Grind#9. Something’s not right! I think probably that machine grinder is poor quality inconsistent grinds. Be interesting to test with Kruve sieve and see. Maybe repeat test with fresh roasted local beans from good roaster and forget the LaVazza. The shot streams don’t look so good overall. Why is that? What does the puck look like after extraction? I think for starters pull two or three shots at exactly same everything. See whether they’re identical or each is different. Then go from there.
Thank You!
Could you update the Amazon links please? Most of the items are listed as "unavailable" for purchase😔
thank you for letting me know
Hoon, love your videos. How much coffee are your starting off with? What is your dose?
I use 18g.
What setting do you use for grind amount? I tried to dial my shot in this weekend and everyone was bitter.
I usually measure out 18g using my scale. If you don't have scale, I set between 3 and 4 O'clock for the grind amount.
@@HoonsCoffee I ordered a scale last night. 👍😃
Would I halve the times if I was doing a single shot ?
I like it between 10 and 15 seconds from first drop.
Hi. I already use 1 setting on the grinder. 18grams of coffee. I get 2oz of espresso. But i cannot correct my time of 20-30seconds. My time is only 16 seconds.
You might have to adjust the burs internally to get your grind size to your needs
NXT Max g
This video has made me an addict thanks for feeding the addiction
Confused but fun !
Hey hoon, try lavazza espresso gran aroma
I time mine plus the infusion time in one click...why make a big deal about it?
It is difference in taste but as long as you get a good coffee it is not a big deal!
Are you using a single wall basket for all your coffee?
Yes I am. You get much better coffee with them.
May I know what setting of burr you have ? As i am now on 4 inside and need to go really fine like 1-2 to get good time and taste.. wonder, as so many people seems to say they not changing grinding setting.. like burr is default at 6.. and they can deliver a shot of 18gr of coffee in that 25-30 sec... when i tried that on 4 different roasts I get always quick under extracted shot that is so sour as a lemon. I have this machine for over week now... I did like 70 shots and only today I got one that was nice for me.. not bitter or sour.. and I even started to record all shots setting and results on paper to find correlation between.
I’m using the same setting as you - I moved the outer burr from 6 to 4 and then adjust the dial to 2 to get 30 seconds extraction time. Anything less than that I get a fast shot that tastes sour.
@Sean Melendez first drip
First drip appears after about 7 seconds of manual infusion for me.
@Sean Melendez ua-cam.com/video/QNvOcE4-VEo/v-deo.html
@Sean Melendez depends on taste. I am not a pro but what I know now.. when coffee beans are too fine water under such a pressure with create finally way out and even if shot will be delivered on time you may get sour shot mixed with bitter as you got channeling. Its easy to see if you using bottomless portafilter
What is the setting for your top burr?
Set at 5
My machine seems to pre infuse longer and let more liquid out at that stage than yours does at this stage. Can you recommend anything?
Are you using darker roasted coffee?
Hoon's Coffee it seems now that I’ve switched to a local roasters fresh beans it doesn’t seem to do that as long now, regarding extraction times, my extraction seems great, producing great coffee and at the perfect pressure (reading about 12 o clock on dial) but my extraction time is only about 16-18 seconds? Is this ok?
@@Baroldinho1 Will you listen to yourself? Ask yourself, what am I trying to do here? Time DOES NOT MATTER. Pressure DOES NOT MATTER. Grind size, dose, DO NOT MATTER. What matters is TASTE. The values of all the variables come together to produce TASTE, and in your case, you have achieved a combination of variables that produce GREAT TASTE. Whatever your combination of variable is, it's the right combination. Enjoy and don't worry about these things; just record all your variables and stick to them as long as they produce great taste. If you change your roast, or something else changes, so that you think you could adjust variables to achieve better taste, then fiddle with your variables until you're satisfied. People who achieve great taste do not need to ask other people what to do, they TELL other people what to do.
The 2 extractions were totally different, you can't compare them
And, you count from the moment the water hits the puck, which means for the 99.9% of the time, when you press the button
Got the exact coffee machine, and while on finest grind settings, getting an espresso in only 11 seconds which seems not exactly the 25 seconds perfect shot of a espresso. So what is going on? How long does the perfect espresso need to drip? I am most of the times using espresso for other coffee styles: cappuccino and everything else. Any ideas?
@@johnnycarter6196 You can take out the grinder and adjust the inner burr to get the required level of grind. I needed to do this and I set my inner burr to 4.
@@grahamhealy5171 Adjusting that to 4, makes coffee machine to not give any coffee at all, it basically geta some drops out of the portafilter isteed of coffee.
@@johnnycarter6196 got your answers yet? My advice is, please stop using the double wall filter basket if you are using one. Get a bottomless one or the single wall basket as a replacement. And if the is too little drip, you are grinding your beans too fine.
Did you use non pressurized basket? I also noticed that most of the shots you make are on the higher side of the grind size, when I do that, I always get a shorter shot.
This is non pressurized basket. You might have to re-program the shot.
It depends on the grinder setting inside, mine I was like yours always from 1 to 5 grind setting but when I changed it from the inside the grinder now make a finer coffee grind and now I’m between 10 to 15 grind setting, If you want to adjust the grinder manually, there is a plenty of youtube videos and it is super easy
My sage barista express doesn't have the additional burr grind adjustment it only has the side adjustment, anyone else have this, I'm in the UK.
Stefan Jones you have to open the grinder top to make the adjustment, check the youtube for how to change grinder setting
@@Stefsax I bought my Breville Barista Express in US about 4 -5 years ago and it also doesn't have those grind setting markings in the top burr casing. I recently changed beans from Lavazza Super Crema to Baristo beans from Guatemala and my grid and dosage settings have gone haywire. I have to use 8 grind size now instead of 4 i was using with Lavazza and dosage quantity knob has to be set all the way to the minimum. I actually now just measure 18gms for double shots and don't rely on dosage knob anymore. I am surprised that beans can make that much difference if it's not the burr grinder that has somehow changed it's internal setting on it's own!
Hoon, I don’t know if you have a video of this, but if not here is an idea that you could maybe use
You should make a video of you getting your beans, roasting them, then making a drink with the coffee you roasted all in one big video and maybe it could be a series of videos for different coffee’s you roast.
Actually I do. Check out my coffee roasting videos. ua-cam.com/video/S_Y80T91GCY/v-deo.html
Thanks I just went and watched the video
Stale, dry beans?
I enjoy your videos a lot. But this made no sense. The first shot was timed with preinfusion. It took thr same amount of time as the second shot without preinfusion. You got the same amount of coffee and did not change the grind. Seems inconsistant
I know. I'm still figure things out. It is very hard to get a consistence shots every time.
Looked like he tamped it a lot harder the second data - you really don't want this to be a factor. You should gently tamp it and either change the amount of coffee you grind.
2 oz from 18 grams (0.65 oz) seems a lot - it would be a little under extracted the first time and over extracted the second time, but its based on your taste preference.
I have used the same coffee and get about 24 seconds from 18g and extract about 40g of liquid from time of first drop.
In summary - Hoon don't let the tamp force be a factor, I would just use that distributor only and then gently tamp or just the distributor so that you can be more consistent, and then just change the grind amount or size.
Enjoy your coffee buddy.
Can you please use grams in and grams out?
I know! g in oz out is not proper way to say it!
I never program my shot. I find that with the right grind size and proper tamp, your shot will end up with around 20 seconds for single shot and around 30 seconds on double shot with factory setting.
I prefer factory setting myself as well. With programing I have to change every time I get new beans.
Hoon's Coffee Hoon, you should get a bottomless portafilter. I just got mine 2 days ago and well worth it. www.amazon.com/gp/product/B0845NZ9N2/ref=ppx_yo_dt_b_asin_title_o05_s00?ie=UTF8&psc=1
Shouldn’t you aim for 18 grams in and 36 grams out instead of 2oz I was always told espresso is 1:2 ratio
Personally I really like the 1:2 myself.
@@HoonsCoffee well that's a lungo. (but if you like it, no problem, of course). The 2oz recommendation is for when measuring by VOLUME, not weight. I.e - that 2oz will include the height of the crema. When measuring by weight, it's 2:1, as mentioned.
Also, a problem we have with all this is that professional machines have an over pressure valve, and limit the pressure to about 9 bars. We are all often watching presentations from pros, but then use our cheap home machines. My machine simply can't produce the recommended pressure AND flow rate simultaneously, because it lacks an OPV. If I get the pressure right, the flow rate will be too fast. If I get the flow right, the pressure will be too high. However, I have just learnt a useful trick - I can manually control the pressure by opening the hot water tap a bit, and carefully controlling the hot water release. 🤣
@@gregsullivan7408 Can you explain this a little more... how exactly are you doing this?
@@cliff_moniz the technique will probably not work on most machines - it's sheer luck that it happens to work on my machine. (the Sunbeam EM6910, which actually has a good reputation). The hot water knob on this machine has a small window where if I open it a bit, it releases a slow flow of hot water, but does NOT go into "hot water" mode. So, I can open it a bit during a shot, and this has the effect of reducing the brew pressure, due to this extra path that the brew water can take. I can in effect achieve pressure profiling. If I open it too much, a switch will sense that, and then actually go into hot water mode, which I *think* then directs all (or most) of the water to the hot water tap. I tried this on a new version of this machine (the EM7000), and it doesn't work - as soon as I turn the hot water knob on slightly, it enters hot water mode.
Actually for espresso ok rates are between 1:1.5-1:2.5 ( ua-cam.com/video/F4wrUP4c5P4/v-deo.html )
What is the difference between the first and second shot? Why 10 seconds longer? So confusing…😮
i am confused about the 2nd one and the 3rd one. 2nd one: grind size 9, 32 seconds; 3rd one: grind size 8, 28 seconds.
I expect it's taking shorter time to extract the same amount of coffee in your 2nd shot, so I think you have channeling going on in the 3rd shot. It's supposed to take longer time to extract with finer grounds.
Can you try this exercise again with the same coffee beans, with grind size of 9 and 8? You can start the timer when you start and don't worry about the pre-infusion time because you will get like 40 seconds or so knowing you have that 10 second of pre-infusion. Please make sure you apply the same pressure when you temp with equal distribution...
I think you're right about the shots. I need to better plan for testing shots next time!
Best I've got is grind at 5 o'clock and setting at 3. Find it's zesty and bright on a double
So the second shot was actually 40 seconds if you used the first shots timing. I don’t really see what you achieved in this video
You can either start at the switch, or when your hear the pump ramp up (which is when higher pressure is going through the puck)
But all that really matters is consistency in timing. That’s why the range is 20-30 seconds to account for different machines and other factors
For me timing as soon as I press the button makes the most sense
This is how I feel when I'm trying to dial in.. it makes no sense😂 then I go through a whole bag 🤦🏼♀️
Yep. I’ve come to the conclusion that the actual beans make the most difference. If that is true, then why is this machine so damned expensive? Sure, people say it’s cheap for an all-in-one bean to cup machine, but it’s still over £450. That’s no small amount of money to part with.
@@kevinjackson5191 because there is no other in his class for the same money
Beans and then grind size are your top two...then a consistent tamp (pressure) and you are done!
Here is my recipe:
18g of coffee for 27 seconds
Yeald/Output: 32 to 36g with 34g being ideal (Input to Output: 1.75 to 2.0x)
Over extracted = Bitter
Under extracted = Sour & Intense
*Start the timer as soon as pre-infusion ends (about the same time as first flow).
@@1Williams thanks for the input.... however I get conflicting advice from all over. I work opposite a well known coffee brand factory, popped over to see them for adviceThey said tamping consistency shouldn’t really matter. He gave me some fresh beans and straight away they dialled in much better. So quality of beans is certainly a major factor for sure. He also suggested taking the grinders out and manually adjusting them (he has the same machine).
This is way to fast flow! Try grind 1-3 see different, and only need 1-1.5 oz from 18grams
I grinded at 7 and 4 and still extracts in 3 seconds for 1 single shot. Any ideas why?
Try adjusting the internal burr settings
I adjusted my internal setting to 4. My external setting is pretty usually on 5.
You packed the 2nd shot tighter and the pressure was a lot higher... Same for the 3rd shot... Grind size is important, as is packing pressure...
I do agree with you Mark!
It should be between 25 to 35 seconds when it starts to pour.
That is definitely considered a lungo shot rather than an espresso.
I am at a total loss on this video. 1st pull you start timing at pump start and get 28 seconds. to get the time at first drop just subtract pre infusion of 10 seconds. That was an 18 second pull. 2nd shot you got 32 second pull and started timing at the first drop. If you had pre infusion that is 42 seconds. The timer itself has no impact. How can you go from an 18 second to 32 seconds with nothing changed?
I can never fill Breville Barista's double shot basket with 18 grams. Only 15 grams max or else it will overflow even with heavy tamping.
I get exactly the same as you. Don’t get how these videos seem to show that they can fit 18g in.
@@kevinjackson5191 Good to know I'm not the only one.
Are you using the pressurised or unpressurised basket?
@@Saiyukimot unpressurized single wall, double shot basket.
@@jojovaldez7628 same here.
Do you mean 'timing'?
Means when you start time the shot.
Hoon's Coffee yup. It’s still not spelt with an e ;)
@@epictetus9766 Two way to time the shots. 1. When first drop hit the cup 2. when you push the start button.
Timing*
Thank you for the Grammar check!
Admin, please tell me the correct way to count when extracting espresso without a clock. Does the time start counting when pressing the extraction button or when the coffee flow appears? Thanks Ad in advance.
Stop using Lavazza.... looks horrible. Use freshly roasted coffee please. Forget oz and weigh your shots.
I know but I couldn't pass on the deal. Where can I get a 2.2 lbs for only $10.
@@HoonsCoffee Life is too short to drink bad coffee. I've been doing coffee for 20 years in the most competitive coffee market in the world. I train others, roast and work with some of the best in the world...... Then I go and visit a farm in Colombia and I am back to being a beginner. There is so much to learn.
You look at $10 a kg as a deal, I look at the opportunities you are missing in learning about coffee.
Extraction is very important, but you are fighting against your growth in using a product that is mass produce. Would you prefer to eat GMO corn or corn from a farmer that looks after their crop?
This is what you need to look for
1. Water quality the most over looked part
2. Roast Date
3. Origin of beans
4. Process of beans
5. Roasting style
6. Barista techniques and ratios
From there, each point has over a 1000 more points.
From the farming process you PH of the water in washing process can effect fermentation.
How much sunlight in on the actual bean that can make the coffee sweeter.
The soil of the farm has specs sedimentary cryptocrystalline which creates the best coffee in Honduras.
Whats the difference between Orange, Red, Purple, Red Stripe coffee beans?
How does attitude effect roasting?
Air flow in roasting to give you a cleaner out come
Freezing coffee method on farms
Co2 fermentation in tanks
How global warming is effecting coffee?
What is coffee rust?
How does a farmer stop the spreading of disease?
How does a country stop the spreading of disease?
The most important question.....What is the future of coffee?
I can promise you one thing.... if you think paying $10 for 2.2 pounds is helping the farmer and industry, the coffee industry is in big trouble.
@@AndyL8 Thank you for your thoughtful comment!
Good video! I would edit out the slurping noises.
Noted!
Face plant.. It appears you make.more ordinary or bad shots than good ones...