Secret of making a NICE ESPRESSO. (I am having a Breville - The Barista Pro Coffee Machine. I am using a DOUBLE DOSE FILTER for one cup coffee. Hence I hope you will experience the same effect when making a cup of coffee) When making a espresso, you must notice the coffee drippings out of the filter. They (coffee drippings) have summarily 3 distinct colors of changing stages. They (coffee drippings) are: (1) Black dark color .... VERY BITTER (2) Golden color ..... NO BITTER (3) Light yellow color ..... WATERY If you like BITTER, then get (1) and (2) above. If you want NO BITTER at all, try to get (2) ONLY.... This is the BEST TASTE at all. So, when you see this LIGHT YELLOW COLOR ==> PRESS "TURN OFF" YOUR COFFEE DRIPPING! DON'T EVER GET (3), because it is too WATERY, meaning too much water added to your coffee is no good. Hence, too much milk into your ESPRESSO also give you not a nice taste, as you also feel TOO WATERY. Try and experience the taste of what I've mentioned above.
Cups appear to be too large for Caps, pouring flat will not allow milk to pick up and push espresso throughout and to top of cup. In 45 years of drinking Caps, I've NEVER seen your technique used and I've been to several very high volume shops.
There's not much consictency in cup sizes in the UK for cappuccinos. This method works for all cup sizes, we're not focusiong on the pouring terchnique here, the point of splitting the milk is used when making multiple of the same drink and allows even distributing of the foam allowing the barista to steam a batch of drinks together, hopefully increasing throughput.
Question: I have a bottomless portafilter and the portafilter that came with the ascaso steel duo pid. I ran 18g through the grinder and it was too much. Is 16gram the ideal amount?
Working with your filter baskets is key, you can still work to the same coffee - water ratios so with a smaller basket you will make a smaller espresso. You don't want the ground coffee to crush on to the shower screen nor do you want alot of fresh air either as both will increase the risk of channeling. As a general rule of thumb a level and full basket prior to tamping should work well in most machines.
Ok, but….. 36 grams out in yield barely gets you an ounce in a half volumetrically, and most coffee ‘recipes’ are based off a double shot (2 ounces) How do you square this with people’s expectations when making various espresso drinks.
Most people aren’t measuring the volume of the espresso going into their drink, so I’m not sure how their expectations will be effected. When a recipe calls for a double shot of espresso it just means a shot pulled using a double basket, so approximately 18g of coffee rather than 9g for a single shot.
thank you! I asked this same question on Reddit and everyone acted like I was insane. Basically, I have decided that whoever started the idea that a double shot was 2 ounces was wrong. They were considering the volume of liquid that comes out of the machine, not the volume that actually makes it into the cup.
@@adamwelch1866Reddit users are mor*ns to say the least. Their mind is set to cockiness and have savvy attitudes. Been there done that. Never again. They say redditors are smart, i beg to differ.
@@homedepotindustrialfan936hey I literally have the same machine and grinder as you, expect mine is C3 ESP. But yes, so 1:3 is the best ratio for your medium-dark roast within 25-35s? How many grams coffee you grind for double shot?
@@summeryong I think it was 15.9g for the medium dark Guatemalan. I had an Italian roast at the same volume that was 13.9g and an Ethiopian light roast that was over 17g. Each bag is a little different, but I find filling up the basket with whole beans flush to the top is slightly over what I want, so I remove a bean or two and it’s really close after that.
@@atticustay1 It has reached ridiculous levels of fussiness. All you need is a very good grinder, a decent coffee machine, a wee bit of know-how and good coffee will result every time.
@@EricMurphy410 You think I give a shit about how the geeks and nerds make coffee? Sorry to disappoint you then. Nothing to do with me. The big coffee companies will continue to churn out machine after machine knowing that the nerds will continue to buy. It’s more to do with making money not coffee.
Not really, could have explained the taste differences and actually pulled shots and tried them! :D 1:23 He also said you need to adjust it coarser to slow it all down, but it's ok I get what he meant lol
Is there any benefit to adjusting from fine to course as the coffee grinds? In other words, the bottom of the puck will be very fine and it will get coarser as you go higher. I've read that this is beneficial and really helps with the flavor, any thoughts?
That's a pretty advanced and more complicated thing to do, EspressoFun guy, Robert Aloe, has videos on that he grinds in 3 different layers and tamps each one separately! He does some weird / wild stuff with espresso, for most people it's not worth the trouble.
Got my grind at the finest possible setting, (really fine)with a full double shot basket,, with about 18g of coffee, using a Gaggia Classic But it’s still coming out at 100mph?🤷♂️
@@knispler666 I know, but, you won’t be disappointed after installing it, It drives me mad that Gaggia doesn’t offer this upon purchasing the machine, They should listen to the customers, When you buy a Gaggia, they should contact you to ask you if you want 15bar or 9bar, before dispatch..😡
Is the start of the extraction time the time when you move the handle or the time from when coffee first flows from the portafilter? It seems that needs to be defined.
Your videos are Top Quality ! I mean, what you are saying, the format -no useless talk- and not to mention the stage set, the lights + "true HD". == TL:DR = you deserve MUCH more views. == I saw a lot of "click bait barista videos" advising "poor / false " tricks like : "it's primordial to hit the potafilter". Even as beginer i could easily guess after olny fews trying that is was a total mess, making cracks / channeling / irregular and random extractions... Or arguing that an OCD is the best way to distributing. So far, my conclusion is that this gentle tapping and finger leveling was already more than enough, and this video confirms it. Beforehand I could possibly stir with a toothpick / bamboo stick if I consider that my coffee grounds have too many lumps (in particular on the bottom of the filter) i find this helps a lot when the grind is too granulous at the grinder's output. Thanks to you i no longer have any doubts I hope you will make other upload like this.
