How to pull the perfect shot of espresso
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- Опубліковано 15 лип 2024
- From the espresso recipe to dialing in your grinder, distributing the coffee, tamping the coffee, and pulling the shot - this video will help you become the home barista you've always wanted to be. clivecoffee.com/blogs/learn
For a deeper dive into espresso theory and training, check out Intro to Espresso, now available through Coffee School: clivecoffee.com/products/home...
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This is a great video!
Simple concise no hype. It clearly states what to do in a clear step by step fashion.
All of Clive Coffee’s videos are worth watching!
This is the best video I've seen on getting the perfect shot having spent a lot of time looking at other videos. Excellent work and thank you!
VERY useful. Thank you, Ben. Easy to understand, easy to eliminate variables, easy to implement, easy to get good results fast.
This is a really great quick review of all the important points of making espresso. I feel like it took me months of research on forums to get this information, and here it is in a 5 min video.
I'm all about this video and the "Espresso and Coffee basics" playlist that Clive coffee have created! Thanks team, amazing work and really easy to implement.
Finally a decent video about grind checking. I can't believe how many 'artisan' coffee shops I've been to where they do not do this.
Prior to purchasing my new espresso machine, I watched a lot of videos. But because my espresso appeared to be a little on the light side today I decided to watch one more video, then I found you. Your videos make complete sense, are professionally filmed and edited, so I've elected you to be my espresso expert! Thank you! ☕️
Best video ive seen simply explaining Doses, Yields, and Time (which is the least important of the three) I now understand that Dose and Yield are what you should focus on and adjust to reach desired time and not time to get desired yield or espresso taste/quality. Ive wasted alot of coffee looking at it all wrong.
Yep, the most straight to the point way to pull a shot by weight. No fluff, no nonsense. Thanks.
2019 but still, in my opinion, the best and most easy to understand, video on how to pull the perfect shot.
Thank you Ben! :)
Trruuueee
2022 and not much has changed!
@@ross4 a lot has changed: WDT needle fluffing has changed the game.
That was super helpful! I've been so confused about this. Now, I'm so excited to implement your instructions and see what happens.
Wow. This is so nice and very informative. Smooth and clean presentation.
So clear! Thank you!
Excellent video, thank you for taking the time!
What a great explanation... Thanks!
Great video! Also, refreshing to hear an American talk grams ;-)
We're glad you liked it! And we'll take metric over imperial any day.
I'm sorry but it looks like you messed it up. It says the target output is 1.5oz/30g. 1.5oz is 42 grams so which one did you mean?
@@ibec69I guess, he is right. Density of espresso is less than that of water. Its due to lot of CO2 rich creama. 1 oz of espressos weighs approx 20 to 22 grams.
shailendra walunj Ounce is a measurement of weight, not volume. An ounce is 1/16th of a pound which is another measurement of weight. When measuring weight of something, how much CO2 or the density doesn’t matter. Fluid ounce is a volumetric measurement but if that is what they mean, it still doesn’t make any sense to bring in a volumetric unit into the equation when you’re measuring your input in grams. Apples and oranges if you will.
@@ibec69 I mean to say 30 ml of espresso weighs 20 to 22 grams.
I went from a Breville Barista that let me tamp myself to a Breville Oracle with automated grind and tamp. Its more expensive and has dual boilers but im returning it, not being able to measure and tamp myself will just lead to more inconsistency. Great video.
Love this and love Clive!
Thank you very much. This is the best video about how to make the perfect espresso. Very helpful
Following these clear instructions, I finally made an espresso where the used puck didn't exhibit channeling.
Very Informative..It really is an art for making the perfect espresso..Thanks Ben.
No, it's not. It's common sense simple rules.
Good technique, good recipe and Good quality of coffee beans..
great info ☕️☕️☕️
Very nice information, thanks you so much 😀 God bless you...
Veeery good, non-annoying background music! Seldom heard on youtube. This renders you a subscriber.
After much experimenting I now have level marks on a couple of glasses that I express into, removing the need for scales....after sampling a mahoosive range of beans I found the perfect (incredible value) blend of Arabica & Robusta whole beans (for me & my partner anyway) at a local supermarket that pulls a rich, strong & creamy flavour that isn't at all astringent, remarkably better than all but one of the way more expensive brands - that being Blue Mountain.
thanks brother
Thanks for sharing 🙏🏽
Thank you
I'll try this recipe
Very helpful Ben. Putting the tamping mat on the scale is a simple but logical way to get the double spout to fit and not scratch the metal surface. Good advice as ever.
Thanks John! Glad to hear the video is helpful to you!
use your commonsense!
I work at a coffee chain where our espresso is measured and timed automatically - I have an at-home espresso machine and have been trying to achieve that perfect shot - thank you so much!
You mean Starbucks?
Your double shot is this small or 60 grams?
Thank you Ben :)
Thank you so much for sharing
Happy shot pulling!
Just tried this today using your recipe. Mind you I don't have a fancy machine. I use an old Starbucks Via Venezia. I did buy a decent Breville grinder though to get some really nice grinds. I weighed 18 grams into my portafilter and it looked like it was overflowing. After giving it two taps everything settled in nicely. I tamped and guesstimated and I don'g have a tamping mat. The Breville grinder also comes with this small tool to level out your ground espresso and I used that again because some espresso was sitting on the side of the portafilter. I tamped again lightly. I did all the rest of the technique mentioned and literally got 25grams of espresso in 30 seconds on my first try. I added that to my already steamed milk and wow. My espresso has never tasted like that before. Delicious!! I am seriously impressed. Ty so kindly for your wealth of knowledge :)
Wow! Amazing.
Thank you Ben for breaking that down so well! I noticed you referenced double and triple baskets, what would the measurements be for a single basket?
You’re the best teacher ever. I really needed someone to break it down for me perfectly thank you so much.
Why do I feel like I was being interrogated with this music and the guy across the table? 😂
Great vid. Subbed👍🏼
Well done. Easy to understand; and well shot. (No pun intended). :)
Nice shot of espresso 😁👌
Amateur bohemian barista here advocating eyeball guesstimations on single shots. Watching my single shot reach an acceptable level in my favorite glass cup, usually 25 to 30 seconds, but with an overloaded compressed basket up to 40 seconds. Twice as many shots, it's the economy ;-)
Sound advice
Thanks for your videos (Finally I am mastering the art of making a good espresso) The biggest problem for me in the beginning was rushing the process
👍
Making espresso is a labor of love, and it's amazing when you finally get that breakthrough, and everything starts to fall into place. Happy shot pulling!
For double shot best 18 gram for 30ml in time 25-30second. When time too long or too fast, change size grind coffee.
Great video. What equipment brands and models are being used to make this video. They look aaaamaaaaziiiiiing!
Easiest way to nail it is get 2oz espresso shot glasses for the extraction. Then 18g of a double shot should fill that exactly in 20-25 secs.
Fantastic video, but he didn't talk about pre-infusion, and the machine he was using I believe had mechanical (i.e. not automatic) pre-infusion. So if you wanted to pre-infuse with that, you would lift the lever slightly for a few seconds or so, then you would lift it all the way. I'm wondering if running water through the group head would leave it moist, thus playing that role? Doesn't sound right. I always dry the group head after doing that, but that's just me - I want it hot but dry when it gets contact with the portafilter and the espresso. He also didn't use a distributor, maybe with a really quality grinder, it's not needed. Still, I loved how he summed it up so simply.
I'd love to see the extraction yield numbers for these ratios. Making coffee is a matter of taste but I can't believe these shots would be anything but under-extracted.
nice!!!
I have switched from a tamper to a leveler... and am very pleased. It takes the guess work out of getting a perfectly level puck. Also, i sometimes had channeling issues and the leveler resolved this problem
Few people seem to bring up the fact that some manufacturers make non standard filter basket, my rancillio Silvia came with a 12 gram basket. I was assuming a shot would be 2 oz with a 25 sec pull time. This resulted in getting severe over extraction for years and years,
so, even though it seems obsessive, all these details are important.
Could someone please elaborate on using a rancilio/smaller basket properly?
I'm at 14g in, 60g out in 25 seconds using the Rancilio double basket. Rocky grinder fineness @ 4/50 -> shake-tap, leveler, tamp. Puck ends up just a little wet on top, but also comes off machine cleanly right away or sticks fully to machine if I wait a minute. Espresso starts running at 5 seconds with an even flow every time.
Trying to head in the direction of single basket, but starting with the Rancilio double because I've heard it's easier to learn larger shot pulls first.
@@mattchew5965
Hi Matt
There are several complications….
First, I have never heard a single positive comment about a single basket
You might just want to run a ristretto… out of the double basket…. This would be 12gm yielding 20 gm out
What you describe seems greatly over extracted you should typically shoot for one in to two out in 30 seconds
So… 14 gm in…. 30 gm out…. About 30 seconds pull time
At some point, the extraction will get lighter in color
This is called blonding….. and you should stop at that point
It sounds like you are getting 60 gm out
This is way too much… the flow is too rapid
There you should probably be grinding finer
You want a consistency a little coarser than flour… but a little less coarse than salt
Basically… grind finer until it practically chokes the machine…. Then back off a little
The end flow will be about the size of yarn
There is one other complicated detail
Rancillio ships the machine at about 15 or more psi
This is too much and may contribute to your over extraction
There is a way to adjust this down…. But you have to be a little handy with tools
In case you want mor info
Ardy.hagen at gmail.com
Good luck
This is good.
Thanks Antonio!
I would recommend using Milliliters for volumetric, since you're using Grams for weight. Keeps things in the same units. The use of Ounces, can be confused for Volume or Weight.
Even more important is the secret to amazing cold served espresso drinks. In all my years and too many states and countries to even count.... I've only known of ONE place that really knew how to make and serve proper COLD espresso and gelato based beverages.
Edited for: hello summer.
Have u got any technique for Greek or Turkish Coffee recipe?
Clive Coffee your clever .summary duty
Which machine is that? Looks beautiful!
Wow this Ben guy sure is dreamy
Does grammage of ground coffee change if the basket isn't the normal 58mm? I have a Breville one, which is 54mm and I am worried 18g will be too much and cause a poor extraction
Thanks for this short and concise video - appreciated. Just a suggestion though - please consider expanding this advice to cater for machines that do not have pressure regulation. For example, my Sunbeam EM6910 doesn't, and the only way I would be able to achieve the requisite shot time would be to grind such that the pressure at the pump outlet would be about 12 bar (at the head it would be a bit less, but certainly still much higher than 9 bar). Should I just pull the shots at that higher pressure, or use a lower pressure but a faster shot time? Btw, pump is the ubiquitous Ulka EP5. Edit: I guess in summary you should perhaps preface this presentation by stating that many home machines simply will not be able to achieve your recipe, assuming of course your recipe calls for the standard 9 bar shot pressure.
Hey Greg, that's a perfectly valid point. Machines that do not have pressure regulation are, in a way, a different beast entirely. We only sell pressure regulated machines and this video is meant for our customers first and foremost. In fact, it's in one of the first automated emails they receive after purchasing a machine from us so, for simplicity, it only addresses the pertinent information.
When it comes to your machine, we would suggest using taste as your barometer. If your shots are coming out a bit sour, go for a longer shot time at higher pressure. If bitter, vis versa. If you ask us, experimentation is the best part of making coffee at home, so push your recipe to both ends of the spectrum and see what happens!
Clive Coffee thanks for your advice - much appreciated.
Great video...but it misses out on a key item...the grind size. This is something I have been struggling with as I change coffee quite frequently.
Is this relevant if you own a machine with a 51mm basket size? Is the ratio the same with the larger baskets? Thank you.
thanks for the video. next to all those espresso shot videos i found this one more precise without bs :) we are talking about double numbers here right? what about a single shot?
How much water do you put into the expresso machine to get the 1.5 ounce of liquid expresso?
Perfect video. I only need to know the grams for one single shot. 18 grams for double shot but for one single in the smaller basket?
hi
i've had some isuues with pressurized portafilter with my delonghi coffee machine. can i do this rulls with pressurized portafilter?
Hi, I really liked the look/operation of the grinder in this video. I am sure many can identify it on their own, but I was hoping you could let us know what you are using? Thanks
Hey there! That's the Macap M7D in this video. We don't carry these in our lineup these days, but if you're looking for something comparable I'd recommend the Eureka KRE or the Compak E10 as excellent alternatives.
If I want a 60g yield, what should my dose be?
Love the music. I recognized it right away. chris zabriskie.
Should I warm the machine, porter filter and cups first?
Great question. Yes, you always want to make sure your machine and portafilter are up to temp. If the portafilter is cold, it'll sap all that heat from the water as you pull your shot. Whether or not your cups are hot is more personal preference.
What about the machines that grind the coffee like Breville Barista Pro
Great video easy to understand 👍...18-20 grams is for a single shit of espresso 1.5 one? Thx
I just bought a Sette 30 grinder and I'm brewing on a Gaggia Classic Pro. I'm struggling to get dialed in. I'm using Heart Coffee, from Portland...their 'Stereo Blend.' It's what my favorite local coffee shop using, but I can't get my shot to taste anything like there. The closest I could get to the timing being right (where drop time of 7 seconds and reaching 30ml output around 27 seconds) was using 17grams of newly ground beans on a setting of 12 on my grinder. The timing fits in within all the suggested times, but the taste was thin and bitter. I went up to 18grams of coffee at 12 grind setting and the times were faster (4 second drop time and 22 seconds for 30ml output) and it still tasted sour and thin. It seems like if I go any finer on the grind, the drop time and the time to get to 30ml goes way longer the suggested times. Like the machine is getting choked by the coffee. Any suggestions? Seems it shouldn't be so tough! There doesn't seem to be a middle ground and this is a great grinder and great machine. Thoughts?
I appreciate your methodical testing! The first thing I'd recommend trying is really exploring that space between 22 and 27 seconds by incrementally adjusting your grind coarser. Generally, under-extracted coffee will taste sour and over-extracted coffee will taste bitter, which suggests the sweet spot might be between your two samples. If you try shots around 24 or 25 seconds and you still think they're not quite right the next thing to test would be different ratios.
If I were pulling Stereo I'd likely go for a larger ratio. This is partly because it's a lighter blend (and that tends to work well) and partly because Heart definitely pulls larger shots in their cafes. I would try doing 40g or even 50g in that same 25 seconds and tasting it. Inversely, if you find you want something with a richer mouthfeel, try a 1:1 ratio with just a 20g output in the same time.
Once you've tried all these options you should have a pretty clear idea of precisely how you like your coffee. Hope this helps you get there.
- Charles
@@clivecoffee Thank you Charles. I appreciate it. I'm currently getting pretty good results at 17g of coffee at a 10 grind, but the drop time and total time to get to 30ml is way more than you suggest. I've read elsewhere that as long as you're happy with how it tastes, the numbers don't so much matter. It still doesn't taste as deep and creamy as it could but the bitterness and sourness is gone. Im thinking I should maybe go back up to 18g and try maybe an 11 grind again. The grinder is brand new and seems it takes a bit to break it in. Grinding it at 12 on the first day seems to not be what it yields now that it's ground enough through it. Thanks for your help. I'm play with the ratios! In general, I should be able to get the right grind from this Sette 30 right? Some praise it for espresso and some say the Sette 270 is the only way to go for espresso in that line of grinders.
18g for 30g out?! Isn't it a ristretto?
It is. Should be 2:1 ratio, therefore 36g out for 18g of coffee in 25-30 sec.
Lots of shops would consider a ristretto 1:1 - 1:1.5. And an espresso 1:2 - 1:3. So this seems to be an odd middle ground. But I find that I like this ratio. When you’re brewing at home you can make what you like.
Yes, a double ristretto.
... and 1.5 oz liquid weight is 42.5 grams, not 30 grams as shown on the video
Someone please explain to me why this professional/expert video recommends 1:1.5 while so many commenters, presumably experts themselves, recommend 1:2? Help! Conflicting defaults confuse me
Hi Ben, could you roccemend a scale that you carry similar to the one you’re using in the vide, and perhaps the link to order it? Tks
Hi there! The Brewista scale is a staff favorite here at Clive: clivecoffee.com/products/brewista-smart-scale-ii
I want to change my gasket in my ECM casa v do you need to take the screen out or can you just pry out the gasket and replace it
We recommend removing the screen first as it makes the process much easier.
How many beans use a single short
Is it possible to put a note/correction on your video? You state it should be 30g out but also 1.5 Oz. 1.5 Oz is roughly 40g with is far more in keeping with the traditional 2:1 ratio. 30g out from 20 in is somewhere between a ristretto and an espresso
This is great! Is there any way to adjust the parameters for a single shot portofilter?
I have watched a lot of videos about that and for some reason they all don't recomment a single shot for some reason.
Question: When do i start timing my shot? as soon as i hit the button? or as soon as the water start to come out? Great video btw!
As soon as you press the button. A good rule of thumb with any coffee brewing method is that you start your timer as soon as water touches coffee, which in this case is the moment you press the button. And thanks!
@@clivecoffee Thanks for the clarification. I asked because my machine actually does not purge or extract the espresso immediately after the button is pressed. There is about 3-4 seconds delay. Not sure if all machines are designed this way. Regsrdless, it seems this delay does not really matter because apparently when the button is pressed the water touches the coffee and start the brewing process.
That's entirely normal! That gap between pressing the button and seeing the first drops of espresso is referred to as "drop time," and you'll generally want it to be somewhere in the range of 4-7 seconds. This exists simply because it takes some time for the water to penetrate the compacted puck of coffee.
Thank you very much :) This is the only channel that was able to clarify milk frothing and espresso extraction in super clear terms!
when do you start the timer activation of pump or first sign of liquid ?
We recommend starting it at the activation of the pump.
Distributing coffee with WDT might be the most critical part, especially for naked portafilter.
hi, no matter how fine i set the grinder the coffee still comes out too quick, i think i'm following everything else correct, using a needle to break down larger parts etc. then tamping perfectly - i've tried two types of beans and it's always the same result - i'm using a barista pro - can you let me know where i might be going wrong - thank you :)
Pero ahí más bien seria toda esas porciones para 2 expresos no?
That 25 seconds is from when you turn the machine on?
Tamp the puck!!
Of course.
Hi, my machine has a pre-infusion function set by default to five seconds. Should this be included?
It should! With any coffee brewing method, it's best to start your timer from the moment water meets coffee grounds since that's the moment that extraction begins.
- Charles
i watched video on coffee grinders around 500$ but what grinder would you suggest for the rocket. if i buy coffee thats to fine it wont extract or is it my machine?
Buying pre-ground coffee isn't advisable because it doesn't give you any control over the grinder size. So if it's ground too fine, and it's choking up the machine, it's because the coffee is too fine. If you're looking for a grinder around $500, I would check this one out: clivecoffee.com/products/df64-v5-single-dose-espresso-grinder?_pos=2&_psq=Df64&_ss=e&_v=1.0
What's happening if my shot is not pulling 2 oz? I am getting much less volume then that but I am using a beginner espresso machine that programmed on its own (I don't want to add manual extraction as another variable to pulling a shot as a beginner - using breville infuser). My shots are usually 25-30 seconds. Any suggestions you have would be great.
If your shots are pulling for 25-30 seconds but you're not getting 2 oz out then you'll want to adjust your grind coarser so that the flow of water through the puck of coffee is faster. Grind adjustment is the primary way that you'll adjust your espresso recipe.
hello, for the single shot what is the basic recipe ?
Great helpful video but I cannot get it right. I have an eureka atom, from you guys, and I cannot get the grind right
I get the liquid to fall in to 7 to 10 sec but then it flows fairly fast and I get 30 ml in 20 sec. i then turn finer and it takes longer to see a drop and 30 ml in 40 sec. my turns are slight. Any advice
I do have eureka atom too. what is your espresso machine? did you weight your ground each time? just like every other machine, a timer is a timer it does not shoot out equal amount every time. I get 17.5g to 19g, with a 9seconds setting. different bean needs different grind adjusting too. make sure you adjust while it is running and make sure you grind about 10g after each adjustment. I found that atom has about half basket amount of retention.
engalvan x
Hey! May I ask what grinder you're using in this video?
Hi! This video features the Macap M4D. If you're searching for something comparable check out the Compak E5!
Great video. I am using a flow control valve which begins the shot with a slow infusion. It takes about 5 to 7 seconds to get the first drip into my cup. Does this alter the brew time and perfect shot formula?
Yes, remember when he says something like "wait until you hear the pump to start your timer". I took this to mean your 235-30 seconds starts once pre-infusion is complete.
No it doesn't utter your 25 to 30 seconds....the time for your first drop into your cup should be 6 seconds and it works wonders for me
What's with the background music? Sounds like Mass Effect, makes me watch so intensely.
haha yeah great music
When would you start the timer? At first drip of coffee or as soon as you press the button?
This topic is highly debated. I teach to start the timer as soon as you press the button because water and coffee are interacting and extraction is happening. However, the timing of a shot of espresso doesn't matter as much as taste. The time will be a reference point for you in the future when you create the perfect shot, you'll know what you're aiming for!
This is really great video for the complete beginner like me! But I had same confusion as other people on the comments, which I thought 20g on double basket should yield about 2oz of espresso? After reading the replies, I guess your recipe is better for darker roasted coffee? And for lighter roasted coffee, increase the ratio to 1:2?
A 2oz shot from a 20 gram dose it absolutely an acceptable recipe. We do recommend sticking to weighted measurements for both input and output as crema and dissolved CO2 can case weight the weight of shots with the same volume to vary by up to 10 grams.
With that in mind, ratios from 1:1 all the way to 1:3 are used in the world of specialty coffee. 1:1.5 is our recommended recipe but we definitely recommend experimenting to find what recipe tastes best to you, because that's what really counts.
What about preferred single basket.. Which gram should i take?
Generally, a single basket will hold a dose of about 14g and you'll use the same range of brew ratios, so an output of anywhere from 14g - 28g should be suitable.
Hi, I'm trying to figure out how to get 18mg on the grinder??Help please..
Hi Clive
I’m pulling the exact in and out
But the stream of the coffee is weak
Any reason for this ? As a result I get drops of coffee messing up the espresso cup
Thx
Rabee
If you're getting the output in the proper amount of time with the recommended input, then it may well be the coffee you're using. Read this article for more on that: clivecoffee.zendesk.com/hc/en-us/articles/115005765308-When-is-coffee-fresh-and-how-can-I-keep-it-that-way-
Is this coffee you're using fresh ground? Ground coffee goes stale after about a day, so it's incredibly important to grind coffee right before pulling your shots.
So, if the recipe for latte is 1/3 espresso and 2/3 milk, you only get around 10 cl of latte from 20 grams of beans?
You said start the timer when the pump starts. Some scales I’ve seen start timing the moment they sense weight. That’s a few second difference. What do you think?
Just one of the many confusing and conflicts aspects of espresso... if your machine has pre-infusion then you're not supposed to count that, so you go by when the first drip of coffee hits the cup. However some machines, like mine, have built-in timers that time the shot, with the view that the timed scales are for pour-over, not espresso. Basically find what works for you and ignore the snobs, but like you I'm trying to find a basic foundation to experiment from...
@@bigglyguy8429 mine Does not pre-infuse. I do have flow control but I have only scratched the surface. So yes I start my timer as soon as drips hit the cup
On other sites, I have noticed a recommendation for 18 g in, 36 g out vs your recommendation here of 18 in, 30 out. Given the same amount of milk in your drink, which ratio do you feel delivers a stronger espresso flavor? Thank you.
If you are adding milk, the ratio is less critical. The sweetness and flavor of the milk hides a variety of extraction sins.
i think 36 better