How I Dial In Espresso - Episode 2 

ahahahahaha

HAHHAHA brilliant

Great idea

Funny stuff right there...😂

Great punchline. Though we all now we can't beat the hair, we know we can beat Starbucks.

petdoode01 That is a huge and accurate compliment!

U have to love this guy

Also big British MKBHD vibes

Absolutely this

thats SIR David Attenborough

I wish there were a business where you could pay by the hour to utilize a good quality espresso setup, just to learn and practice, with some help from pros if you needed it. I guess like a modified barista school class lol. I don't want to spend a bunch of money on equipment just to get started, before I actually know what I'm doing, and I don't want to buy super cheap machines to learn on.

go work at google or some other tech companies where they have fancy espresso machines you can mess with all you want.

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-yo3uxqwTxk0.html

@@humanormachine2936 If you'd eventually buy that equipment, why cheap out in the first place. Invest as much as you like coffee and your wallet permits.

Am I sensing sarcasm? Because he told you exactly how he felt about the first pull and what led up to it, and then explained how he dialed it in.

Same setup as me and I’d LOVE to see James do a dial in video using just that.

Me also! What scales are you using? Trying to find a set that fit on the drip try nicely.

@@SamNelux www.amazon.co.uk/High-precision-Back-Lit-Features-Stainless-Batteries/dp/B01JKX4QAC/ref=sr_1_3?crid=64NU1VQ9Q49X&keywords=brifit+digital+pocket+scales%2C+500g%2F+0.01g&qid=1579984387&sprefix=Brifi%2Caps%2C164&sr=8-3

Yeah - it would be nice to watch something more down-to-earth ĺike the Barista Express or its successor - the Pro. I've got the latter one and what I struggle with is the pour time - no matter how fine I go with the grind or how hard I tamp - it flows too fast...

OneManMob try adjusting the internal grinder setting in the top burr

I like when people notice the little details...

Where is this?

Indonesian version too😀

I'm working on a Christmas Coffee Gift video - should be done by the end of the month!

@@jameshoffmann my cupboards and kitchen cant contain any more coffee paraphernalia , im pretty sure my gf will disown me if i(if\when) buy more. thanks for potentially making future me homeless.

One of my friends actually gave me a “gift” by just giving me a whole bag of beans three years ago. It took me four months to get everything I needed to brew that coffee. I ordered a moka pot online, and then I drove to Portland to get a porlex, I found James on RU-vid, and I had straight up never had coffee before the day I brewed with it. And here we are three years later, and he COMPLETELY changed my life with that one 17$ bag of coffee from Zoka

This is a great little story!

John Doe yep! Took me 4 years to get the right equipment. I was given a bag of Brazilian burbon and had no idea what to do with it!

@@fionnmaccuill415 Unless you're making it for someone else. I think there's an objective measure for the flavor that your average coffee drinker would prefer. And given the popularity of Starbucks, I don't think it's what we prefer.

感谢你的评论，确实，咖啡的调制是一门艺术，需要不断尝试和调整。希望你使用新的杯子时会有不错的体验！

Which machine did you get?

Thank you!

Do you think James was including the standard 7s pre inf in the total time? Or do you think he was deducting that?

@@riddlemethis79 James replied to this in a earlier comments. It was timed using the machine timer - including the pre infusion.

Thanks for the tip! I'll definitely try that out when dialing in my espresso. It's always great to have more control over the brewing process.

@@riddlemethis79it included the preinfusion time

If you really know what you're doing, you can get away with it.

Totally agree! A fancy cup definitely elevates the espresso-drinking experience. It's the attention to detail that makes all the difference. Thanks for sharing your love for coffee!

I have Breville barista express I think factory setting is 93C is it legit?

AGREED. James, what do you think about making a side channel with a chapter from your favourite book or an article once a month?

🤣

you’re in luck, he recently announced that he read an audiobook

A cheat sheet that describes the different effects on a shot by changing the grind, dose, extraction time, and amount of the shot would be extremely helpful too.

I was just about to comment... the Sage machines are volumetric , or at least my Barista Express is..

I hope it was delicious!

Chris Williams I noticed that too and was wondering as well. 🤣

@Yevgeniy Friedland so true! The moments when all the negative aspects of modern society shift to the background. Bikes and Coffee! Great.

Agreed. I suspect he was deducting the standard 7secs preinf from the total time, but I can’t be sure.

moosehead me too, the minute I saw it I new there’d be one on top of my E61 in the not too distant future 👍

​@@garyjohnston4685 @moosehead sometime around 1993-94 I started down the espresso rabbit hole. At that time, the internet was still pretty new so in order to gain traction and advertise their website store front... a few online retail espresso stores had the most perfect, Italian made 2-3oz heavy, white ceramic demitasse cups made up with their web address printed on them. They're beautiful little cups... and by heavy, I mean 180g each! Anyway, all you had to do was send the vendor an email and they would send you a set of 6 cups with saucers "for free! They even paid the postage! I was able to get 3 complete sets (one store sent me two sets). One of the vendors sent me a limited edition set of beautifully decorated cappuccino cups and just asked me to spread the word . Ah the good ole days.

That was my impression. I enjoyed the video, but I'm still trying to get a better working knowledge of those charts that purport to show the interplay of different parameters (temp, grind setting, dwell time, shot time, agitation, etc.). I know how changing each one theoretically shifts you one way or the other within the spectrum of sour to sweet to bitter. But how do I know *which one* of those parameters to select to make that happen based on what I am tasting in the current shot? That's what I would like a video like this to explain. Here, all I know is there was some bitterness, some goods things, and some not so good things in the first shot. And then we dropped two of those parameters at once and arrived at something with more "structure" (whatever that means). Even the term "sweet" is an elusive concept that beginners like us often struggle to understand.

The way I understood it, James knew he was getting a good sweet extraction from the first shot but unfortunately also got some bitter flavors in it as well. First, what he did was consider what type of coffee he was brewing, and it was a medium one. From experience he knew that beans that are more developed than light roasts are better suited for lower temperatures, so he adjusted that. Next, he took into account his ratio and thought that the last few grams were where the more bitter flavors were being extracted. However, if he shortens the shot he would also lose too much extraction, so to mitigate that he went just a bit finer. Then he pulled the second shot and evaluated. Finally, as he says, in the last shot he decides to go just a bit shorter to bring out more acidity in the cup. With the third espresso, James tasted all that he had made, and it was good. Is this a good way to dial in if you're someone trying to learn? No. However, for someone with a lot of experience like James, it's a very efficient method

Right.

Thank u 4 your post. So what you are saying is if the cup is placed on wood vs stone the tea tastes different? Could you please explain how that works... my head is about to explode. I can imagine something like heat retention from the thing the cup sits on but to alter the taste... please provide details. Thank you in advance and may your day be wonderful.