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Could This Be the No1 Dialing in Hack for Espresso?

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This is my latest video on simplifying home espresso, and in this one, we're discussing what could possibly be regarded as the no1 hack for dialing in.
Links:
Simplifying Espresso - What is Dose?: • Simplifying Home Espre...
Simplifying Espresso - Shot Window: • Let's Simplify Espress...
Simplifying Espresso - What to do if espresso tastes bad: • Why Does My Espresso T...
By the way, if you're in the UK or Europe (including Ireland, Germany, France, and most other countries in mainland Europe) see: coffeeblog.co....
Freshly roasted high-quality coffee beans from The Coffeeworks (my website): cworks.co.uk (use discount code yt25 for 25% off your first order).
Coffee blog: coffeeblog.co.uk
Buy me a coffee: ko-fi.com/coff...
Current Gear:
Quick note. I'm including all of this info because when I was starting out, I found it really difficult to figure out what gear to use, so I'm hoping if there's anyone looking to set up for RU-vid, this might help. If you need more help just email me, kev at coffeeblog.co.uk - if I don't know the answer I'll ask the professionals.
I'm listing the current setup first that the pros are using, and then my original more budget setup.
The pro stuff (new studio setup, with brickovenmedia.co.uk)
Blackmagic Pocket 4K amzn.to/3EnYAKJ
Samyang 35 mm T1.5 VDSLR II Manual Focus Video Lens amzn.to/3RB4Q4I
VILTROX EF-M2 II Focal Reducer Booster Adapter Auto-Focus 0.71x compatible with Canon EF mount Lens to M43 Cameras amzn.to/3e37Qcp
Glide Gear TMP100 Adjustable iPad/Tablet/Smartphone Teleprompter Beam Splitter Glass amzn.to/3C7hRgt
Promptsmart Pro bit.ly/3CAhXPl (tablet prompter app, includes voice tracking, very good! If you have it more than a couple of metres away from you, just use a lav mic with an extension so it can year you).
Aputure LS COB 300D II LED Continuous Fresnel Light 300D Mark II amzn.to/3SVy4ft
Aputure Accent B7C 7W RGBWW LED Smart Bulbs amzn.to/3RD0ABu
aputure light dome ii amzn.to/3M5XjcY
Sennheiser MKH 60
Sanken Cos 11 Lavalier
If you're interested in any of this gear but you don't want to buy new, check out www.mpb.com/en-uk
My budget setup (prior to working with Brickoven):
Canon M6 Mark ii amzn.to/3zoczes (quick note, knowing what I now know I wish I'd have gone for the pocket 4k, which you can get used from MPB for a few hundred more.
Blue Ember Mic (used mainly for voiceovers): amzn.to/3pT6WR1
RØDE VideoMic Pro: amzn.to/3DV7xHg (note, it's good for the £, but with what I now know thanks to the guys at Brickoven, I'd recommend the RØDE NTG4 amzn.to/3M8nIXy or RØDE NT5.
Focusrite Scarlett Solo 3rd Gen USB Audio Interface: amzn.to/3e3qwFn
Amaran 100D LED Video Light, 130W 5500K (Key light): amzn.to/3oQYrqY
Aputure Light Dome SE Softbox: amzn.to/3ESdHcJ
Neewer Bi-color 660 LED Video Light and Stand Kit (Fill light): amzn.to/35jUtwp
Neewer Portable 56 inch/142 cm Aluminium Camera Tripods (I have a few of these, very good value) amzn.to/3pPlCke
Cayer BV30L tripod with fluid head amzn.to/3fJdEbr (mega tripod for the money!)
Please note, affiliate links included above.
Timecodes:
0:00 Intro
0:34 What is it I'm referring to?
1:17 What is ratio?
2:34 How do we use ratio?
04:41 Outro
04:48 Kev's completely useless fact
05:05 Tatty Bye
#espresso #coffeelover #homebarista

Опубликовано:

15 авг 2024

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Комментарии : 79

@D-C. Год назад

You've no idea how much I need this help at the moment. Since buying my sage bambino last month I have successfully discovered 127 different ways how NOT to make an espresso. I may start my own RU-vid channel.

@Coffee_Kev Год назад

Haha, thanks, I hope this helps! Hmm, 127 ways not to make espresso, sounds like a great video idea, I might steal that one!!

@D-C. Год назад

@@Coffee_Kev If I finally make a drinkable espresso then You're most welcome to that one. My video would be more reminiscent of the muppets swedish chef !

@StephenRandall Год назад

@D C - I feel you!

@Coffee_Kev Год назад

@@D-C. haha 🤣

@D-C. Год назад

@@StephenRandall I'm not giving up just yet Stephen. But there might be a sage coffee machine on ebay before the end of the month 😂

@simplyguitar1917 Год назад

Just ordered a rancilio silvia today. Better than my current machine so will use this to help!

@Coffee_Kev Год назад

That's a great machine (especially if you fit a PID) let me know how you get on with it :-)

@wjksea Год назад

I have learned much in the past 2.5 months since I picked up a home espresso. Not to diminish many of the tools and techniques, one stands out as having notably improved the quality of my shots, the puck screen.

@MrStarpeto Год назад

I learned this by experience, untethering from the common 1:2 ratio was a save for me , and i unlocked amazing tasting espresso at 1:2.5 , don't keep yourself into the 1:2 ratio u will thank yourself

@Coffee_Kev Год назад

Great advice Francesco 🙂

@trickystitch Год назад

Being a beginner, fell into this (overdose) by accident as I liked the coffee it produced. Interesting that you mention it. 👍

@User_not_found_403 5 месяцев назад

Thanks, this fixed my sour espresso. I watched several videos who said to play with the ratio but then they never explained the effects of increasing or decreasing the ratio. I had already ground as fine as I could to get more extraction, any finer and it chokes the machine. I also had the max dose size for my baskets so I hit the wall there too. My puck prep is also consistent because I use a WDT and a auto-levelling tamper. Moving to a larger ratio got rid of that disgusting sour /acidic taste! yay!

@Presso99 Год назад

Absolutely, I am brewing 2.2 to 1 brew ratio most of the time, I got an excellent sweet, full body taste of medium roast Brazil beans.

@Coffee_Kev Год назад

Fantastic 🙂

@StephenRandall Год назад

OK, it's 11:30pm and I'm adjusting the ratios on my Express Impress! 🤪 I haven't adjusted anything other than grind size (from default 16 down to 13 for this current bean) but this is the first time I've actually weighed the dose and the extraction. The Impress was consistently giving me 17g into the portafilter but I was getting 57g of coffee out! A flick through the manual and a watch of Kev's Impress video and I managed to get output down to 40g in the glass. Not perfect but tastes so much better!! Not sure how accurate the brewing measurements were - I think I need to get better/smaller scales as they were fluctuating while sitting under the group head with the machine vibrating. Now to play about with the dose - need to figure out how to get more than 17g in the basket. That will involve switching to manual but I'm at the end of the this bag of beans, so will probably wait for delivery day. But thanks Kev! 👍🥔👋

@Coffee_Kev Год назад

Wow Stephen, I hope you were using decaf! ;-) What kind of total shot time are you getting? If you're getting 17g in the basket I'd imagine you might be a little bit on the coarse side with the grind. Cheers Kev

@StephenRandall Год назад

@@Coffee_Kev thanks Kev - it wasn't decaf but I didn't drink them all! It was a bit like that meme where the couple are in bed and she's thinking "I bet he's thinking about other women", and he's like "maybe if if I grind the beans finer and reduce the shot time..." 😂 The Impress auto settings gives a total shot time of 27-28s with flow starting around 10-11s.

@Wings_nut Год назад

Best explanation yet. Thanks Kev 👍

@Coffee_Kev Год назад

Thanks Michael🙌

@Wings_nut Год назад

@@Coffee_Kev Cheers Kev

@konstantinosgavriilidis5440 Год назад

That is really useful. Thanks a lot Kev! I'm looking forward to buy my new express impress next week and start my experiments. I currently have a nespresso machine and one question I always had is why some times the coffee tastes a bit metallic. I guess with nespresso capsules the ratio is way bigger than 1/3, so that could explain it.

@Coffee_Kev Год назад

I'm sure you will notice a massive difference in the taste of your coffee when you get your impress, Let me know how you get on with it. Cheers Kev

@davidwhittaker7008 Год назад

I've watched most of your videos and they've all been very helpful in what seems like witchcraft and science 😂. I get drinkable coffee but still not as good as id hoped or comparing it with a coffee shop. Which comes 1st shot window 25-30 seconds by adjusting grind size with machine set on default shot volume which usually gives about 50ml shot. Do I then adjust the shot volume to bring the ratio down? But then the shot time will be out of the 25 - 30 second shot window? It's like the chicken and egg which comes 1st.

@jamesfurz7406 Год назад

This is an important detail that I'm also seeking the answer to!

@Balllsy Год назад

Brilliant, such a shame you can't change temp on the bambino, hopefully this will broaden my bean choices.. I have already binned a kilo of beans that would probably been quite good brewed 3-5° hotter.

@Tass... Год назад

If you want to get some extra heat from a Bambino try this... Use one of the pressurised baskets and hold down the double shot button for the full amount of time until it starts to pour. Then leave it to pour a long blank shot. Don't stop it let it stop itself. (you will need a decent sized cup underneath) For some reason using the pressurised basket ramps the PID up higher than the 93c the machine is supposed to heat water to. It will give you water @ 97c instead. Some guy on the espresso subreddit used a temperature probe in the basket to try and find out how to get the highest temp and this was the easiet/best way he could find to do it. It works but i still found that the Bambino isn't a good machine for light roasted beans. The temperature is just too unstable to get consistent results from.

@Balllsy Год назад

@@Tass... thanks for the tip, I'll definately give that a try.

@edmundowhite Год назад

Hi Kev, how about advice or recommendations for coffee storage containers as I think this is affecting my coffee taste 😋

@Coffee_Kev Год назад

Hi Edmund, great idea, it's now on the list, thanks for the suggestion :-).

@3QuaNiMiTyy Год назад

@@Coffee_Kev Fellow Atmos is good, also maybe the opaque/transparent distinction for UV radiation

@edmundowhite Год назад

@Zephyr642 thanks 😊 It does affect the amount of coffee I buy from Kev 😁 how long the beans lasts in storage and the best way to store them

@sockatume Год назад

“Semi-manual” on the Sage machines had never occurred to me, you should do a video/short on that little hack!

@adrianbrewer1708 Год назад

Thanks kev that’s a big help. Ade

@sstraubi Год назад

4:48 sorry but when my latte is undrinkable, I am not sure if it’s sour or the other (under or over extracted)…how can I tell?

@Coffee_Kev Год назад

Hi Sonya watch this video, it should help you:ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-AjJ7mgN-oxo.html Cheers Kev

@gailoakley4010 Год назад

Thank you so much for this video! I’ve been struggling with this. Will the shot be affected as the beans get older, and how long would you use the beans before opening a new bag? Thank you so much for your help! Love your channel!❤️

@ianshepherd6476 5 месяцев назад

When you adjust ratio do you keep time the same or increase the time?

@MichaliSarris Год назад

Very helpful advice, definitely going to try this! I also heard advice about adjusting the temperature (for example on the Breville/Sage Barista Pro that I have). I heard that when it's on the sour side you can increase temperature and when on the bitter side you can decrease it (if you discussed that in another video that you referred to, I'm sorry but haven't watched them yet hehe). Is that correct also? What would your advice be, to first try to tweak the ratio or the temperature?

@Gazzaroo Год назад

Thanks for all your clear videos. I have a Bambino. Get a decent coffee, my puck is often waterlogged though. If I don’t leave it for a few minutes it spills some water when I unseal it. Any tips to avoid this?

@Plan3tBob Год назад

"I can do this all day." What?! :)

@Coffee_Kev Год назад

haha, Wez likes his sound effects ;-)

@dplockett Год назад

Hi Kev. This hack sounds like a way that I might balance out the sourness that's still plaguing my shots, but I'm not quite clear about how to go about changing the ratio. If I start off going for a 1:2 ratio with a dark roast bean (your chocolate brownie blend for example) and I use the grind settings to get this ratio in a reasonable shot window - any finer and the extraction is too slow - but the shot is still sour, what do I do? Do I just let the shot run for longer, forgetting about the shot window, in order to get a 1:2.5 or 1:3 ratio? Or do I have to grind courser so that I can get my 1.2-5 / 1.3 ratio within the shot window I started out aiming for? Thanks.

@davidwhittaker7008 Год назад

I would be interested in finding out more about this

@danielcantos6425 Год назад

I have the Bambino plus, I ordered the grinder Itop D40 2022. My question is about the grinder..Will it be good for espresso? Thank you.

@embecmom5863 Год назад

I recently went to what is supposedly one of the best coffee houses in London, affiliated with a well know youtuber!.. Wanted to taste how espresso should be and surprisingly it was sour. I need to go out and taste more espresso because this suddenly changed my view on how my own shot pulling felt was miles off what I had imagined. Yes mine are a bit more sour but overall with the coffee house espresso I tasted very little 'coffee' 'sweetness' 'chocolate' etc, it was sour. Im beginning to think espresso is actually not very nice until its turned into an Americano or with added milk to get that 'coffee' taste, and this goal I see from channels with what they describe might be one of those pots at the end of a rainbow.

@Coffee_Kev Год назад

That doesn't necessarily mean that's how espresso should be. Taste is a very subjective thing, how it should taste is how you enjoy it. If you like juicy acidic espresso, then you can certainly have that, but this doesn't mean it's how it should be. Espresso began way over on the bitter side, traditional Italian espresso wouldn't usually have much in the way of acidity/sourness. These days, most of the chain cafe's (in the UK at least) tend to produce fairly traditional espresso, on the bitter side, so that profile is very readily available for anyone who enjoys that. Independent speciality coffee shops will usually offer a well balanced espresso as their house espresso, and I reckon this is what most people are looking for when they visit coffee shops like this. Some will also offer really interesting espresso, some of them particularly acidic, but you'll usually find that this is an option on the menu rather than their house espresso. I know one particular speciality coffee shop who has a house espresso which is very well balanced, and a Honduran natural which is really fruity & tangy, which I find really interesting as espresso, but as base for a milky it makes the milk taste off, to me. Some people will probably go to that place purely to drink the Honduran, while some people will probably think it's weird for an espresso. We're all different where taste is concerned, and our palates change, I remember I used to hate olives, now I can't get enough of them ;-). So if you like acidity in your espresso, then great, but don't feel that you should enjoy it just because one particular speciality coffee shop offers that. If you enjoy it, you can have really bitter espresso too, but I think a lot of people will prefer the balance that I'm talking about in this video. When it comes to producing this kind of juicy/tangy espresso profile at home, general sourness is very easy to produce as a symptom of under extraction, but this isn't usually what people who are into that kind of espresso are looking for. They're usually looking for a lot more control over the shot which is why they often end up spending a fortune on gear that gives them the ability to get the best results with the kinds of beans they're using. Cheers Kev

@mdel.e9234 Год назад

Great idea. I always pull my shot 18g 40g out. and when my friends coming i pull a shot 18g 60-70g out, split the shot into 2, and add water, i have 2 americanos, i can save a lot of beans😂

@saribmahmood 5 месяцев назад

@Coffee_Kev If the standard target for a 1:2 ratio is 28-32s, then what should the time target be when we move to a 1:2.5 or 1:3 ratio? Is it the same time or more time is fine? Because to achieve the same time of 28-32s but more yield, that would mean to grind coarser which may mess things up.

@Coffee_Kev 5 месяцев назад

I wouldn't worry about the shot window too much. Yeah if it's mega fast (under 20 seconds) or mega slow (over 35 seconds) you can probably follow those numbers (as long as you're using single walled, traditional baskets, and beans with a roasted on date), but other than that, I'd just focus on taste. Ta, Kev.

@DropShotzPro Год назад

Kev! Love the videos. Just after a bit of advice. I have around £300 to spend and need a bean to cup machine as my wife/boss needs a one touch coffee! Looking at magnifica line, which would you recommend from the ECAM 22.110, ESAM 4200 or ECAM 290.22? Currently the evo (290.22) is the cheapest! Alternatively, should I be looking elsewhere? Thanks I’m advance.

@janetteperry4521 Год назад

Hi. Thank you your videos are very helpful. Do you recommend scales and if so what brand please. 😊

@Coffee_Kev Год назад

Hi Janette, Have a look at my post on the best coffee scales coffeeblog.co.uk/the-best-coffee-scales/ Depending on your budget, have a look at the Timemore Black mirror coffee scales, or the Rhino Stealth espresso scales, these are the ones I am using at the moment Thanks Kev

@janetteperry4521 Год назад

@@Coffee_Kev Thank you so much. We have just bought a Breville Dual Boiler. We are trying to slow down extraction. We had an old sunbeam cafe series so this is certainly so different. 😊

@user-fk9fi5qe1s Год назад

7:16am I have cleaned my machine twice and the clean lite still on

@maryirwinartdesign8235 Год назад

Forgive me if this is a stupid question, Super newbie here! Is the ratio 1 GRAM in: 2 MILLILITERS out? Or do you measure (weigh) the espresso out in grams?

@jamesfurz7406 Год назад

The relative density of water is 1 and so 1g of water is 1ml.

@chealvizuris Год назад

Wow 🤯

@Yu-chi-em Год назад

Isn't the ratio actually a derivative of the shot-time? Too acidic, under extracted, so extract longer; too bitter, over-extracted, so extract shorter. Isn't it just better to always time your shot and stop at 28-32 sec, regardless of the ratio? I always do this when I have new coffee beans. the first grind is never good, of course, but throwing it away, is a waste, so I even accept a ratios of 1:5 (if I have to), as long as I extract for 30 seconds, the taste is usually acceptable/good (especially if I make a cappuccino from it anyway). for the second grind I adjust the grind, hoping to get the ratio closer to 1:2, but I always extract 28-30sec.

@Coffee_Kev Год назад

The way that you're doing it, yes, ratio is simply a derivative of the shot time, as you've said you'll let it go up to a 1:5 extraction as long as you hit the 30 second mark, so you're not using ratio to balance the shot, you're just focusing on that 30 second shot window. This is an example of what I've said in other videos, of people focusing too much on the 28-32 or 25-30 second shot window. I would expect that if you focused on ratio instead, and once you have an idea what ratio works the best for the beans you're using, stop the shot once the ratio is reached, regardless of the shot time, that your "should really sink it but I'm gonna drink it" shot won't make your taste buds do quite as many backflips. I think most people will find that if they focus more on ratio and less on shot time, they'll end up with more balanced espresso, certainly when it comes to the difference between accepting a 1:5 ratio for example or a 20 second shot time, I'd expect the 20 second shot at the target ratio to be way better. Ta, Kev.

@brandony8691 Год назад

I can see that being true for your setup, but I think strictly speaking they are related but different. For instance, if your machine puts out a fixed volume of water, your shot time will vary based on 1) your grind size, and 2) the amount of coffee you use. If you are using a darker roast and find you're overextracting, you can use a higher ratio, but the larger amount of beans you are using for the same amount of water going through will generally result in longer extraction times (which would have the effect of offsetting the impact of a higher ratio and may result in continued overextraction). This is why when I am in the ballpark of the sort of inputs I'm looking for in terms of ratio, grind size, shot time, and temp, I'll usually dial in the perfect values based on a combination of ratio and grind size. Today, for instance, I had a medium roast that was coming out a touch overextracted--since I was using the same settings I normally use for lighter roasts. For the next shot, I added another 1.5g of coffee and found that the additional coffee in the basket caused my shot time to increase by about 5 seconds (and it again tasted overextracted). For the third shot, I dialed my grind settings back by a click coarser on my DF64 and the shot came out spot on, perfect. That's at least how I go about things.

@Yu-chi-em Год назад

@@Coffee_Kev , thank you for this response. You answered the question I had for a long time;