Dialing In Espresso By Taste

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In part two of our dialing-in series, join August in our Portland showroom and learn how to dial in your espresso by taste. Check out the first video in the series, How to Dial in Your Espresso Grinder- • How To Dial In Your Es...
For more knowledge on all things espresso, check out our blog: clivecoffee.com/blogs/learn
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Timestamps:
00:00 Introduction
0:35 Espresso Recipe Basics
1:24 Brew Ratio
2:24 Adjusting Shot Time
3:00 Under Vs. Over-Extraction
3:44 Grind Finer, Taste As You Go
4:03 Finding the Point of Over-Extraction
4:57 Process Recap
5:22 Palate Development
6:00 Buy Coffee You Already Enjoy
6:31 Keep it Simple
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Опубликовано:

30 июн 2024

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Комментарии : 13

@slasher0455 Месяц назад

Thanks for the video. You didnt talk much about time....does this imply that you should only be driven by ratio for strength and by grind size for taste, and the time will be whatever it is, based on grind size? I thought the ideal was to aim for around 30 seconds?

@clivecoffee Месяц назад

It's ideal to aim for an output.

@topjets5616 Месяц назад

Great video, the problem I have is as the coffee starts to age you need to grind different, plus I like to use 9g Sumatra roast with 9g Ethiopian blend from my local roaster, been having a lot of fun, just bought a Mara X from Clive, I moved up from a Breville Barista Pro so going from pushing buttons to a lever machine makes it seem like you are much more involved in the coffee making process, keep up the great work :)

@clivecoffee Месяц назад

Thank you! Happy shot pulling!

@srdand1429 Месяц назад

I’m using Lucca v2 machine and pulling 18gr in 27-30 seconds but still can’t figure out if it’s too sour or too bitter

@clivecoffee Месяц назад

Acidity hits the tongue front and sides of the tongue right away and makes your face pucker. Sourness means too much acidity. Bitterness usually leaves an ashy/woody unpleasant aftertaste or a drying effect on the palate. Check out part one of the video!

@neilrobins3329 Месяц назад

You and me both😅

@deligkaris Месяц назад

I am having a hard time seeing how you can pull a 1:1, or even 1:1.5 ratio in 25-30s without having a significant amount of channeling.....any thoughts or suggestions?

@jrcoffeeroaster Месяц назад

You will need a distributor tool for smooth out the coffee grounds before tamping.

@clivecoffee Месяц назад

Are you having a hard time seeing how to do it, or are you actually having a hard time doing it? It could be a lot of things, such as your starting dry dose, the coffee you're using, the size of your grind, etc. Make adjustments based on what the coffee is telling you!

@naeg2001 Месяц назад

of course everything is easier when you have a very expensive machine and grinder

@audriusa7005 Месяц назад

Thats why they're expensive, though you can get great results on a budget aswell - good hand grinder and flair pro 2 is the route i'd choose for most bang for you buck setup

@clivecoffee Месяц назад

True. Espresso is the most costly way of making coffee. Technique, tasting, and palate development is just as important as your equipment.