Good point about the water temperature!! I do the same, the water from the machine burns all the coffee and makes it bitter indeed! Also liked the 25" rationale, because if the water stays in contact for these seconds, you could have different ratios but similar extractions.. Cool!
The home is uber modern. Wow, I wish I could give my parents this kitchen. The as faucet fixture is unique, sturdy and artful, wow. And I do want know what he paid, as a industry owner, for that la marzcozza unit. I would budget like 500-800 for a decent home espresso machine. I've seen the super nice ones in stores here in Portland for 1200, but that's ignorant, pearl district types would pay so much.
Hi, I love your machine. Did you special order the clear side panels from La Marzocco? I didn’t see the clear glass side panel option there. Also, what is brand/ model is your grinder? Thank you
Why is 25 seconds magic the relationship between coffee dose and coffee made is more important , than 1 or 2 seconds way, which I’m all probability makes no difference to the extraction either way . Tiring people down to an absolute of time can really send them done the rabbit whole of trying to be over exactly when they dont need to be.
It's about taste. 25s is actually nonsense - to apply to all coffees. Espresso Normale is normally, tastes most balanced, when you use 1:2 coffee (g) in : water/coffee (ml) out eg: 18g: 36ml espresso shot. This is a guide. You can change the taste the most by playing with this ratio, but you will likely find, you stick within 2mls. Look up Ristretto & Lungo. As for shot timing (impacted by grind coarseness), 27-33 is an average range, but you have to go by taste and this is considered fine tuning. For the G-D shot, ultimate flavour, sweetness, acidity. This changes lives, I have seen it. BUT.... ALL THIS is why I do not have an espresso machine at home. A coffee shop can monitor each shot to fit their recipe, using all the equipment. A recipe is what a shops version will be called. And also if you can tell the shop gives two fucks about the coffee they sell.., "what is your recipe for the espresso?". I only digress to let you know that, it is about taste and following the flavours and extraction you like to enjoy it more. Knowing the technical can empower you. If you like, if not don't bother.
Well 25-30 seconds to get 38 gr espresso, it differs from your grounded coffee size, coffee blend, how hard tampering you did. Also what you want from the espresso is important, aroma / bitterness etc.
It's not really. The ideal extraction time is between 20-30s. Personally, I measure by weight and aim to get the extraction time around 25s. So 18g in and 36g out. If it's 25s then that's great, if it's 20s that's fine also, or even 30s.
Dritan, I also have a GS3 at home. I use the water boiler and add a cube of ice to my americano. This reduces the temp of the water and adds a touch of sweet to the beverage.
Very cool, I think if u put water in cup first and then put espresso on top it looks cool 😎 the crema ☕. Also, do u not dry the portafilter basket before grinding coffee into it? Thanks
Thanks Sir, for good sharing. Very well info and clearly. Some people not interested share figure what time pour, when use machine and so on. Once again.. appreciated and excellent.
I am sure this guy likes coffee and makes great tasting coffee but that level of preferences and likings and feelings instead of facts and numbers would kill James Hoffman, no mention of the brewing ratio and not stirring the espresso
I wasn't expecting you to pour some extra water in order to make an americano. I always thought that it was different brewing method. However great idea! Bur I have one question, what's the point of having 3 different scales ? ( It's very pricey!)
Great! Love the GS3! Nice! Very true about water tempartures. I pull this usually as a kind of reverse "Americano" (it's called a confusingly "long black" here, but it's not a lungo). I run water through an empty portafilter first (keeps the temp of the water and coffee the same), then reset the scale and pull the espresso. The advantage is that the crema on top is intact and it looks kind of better. I like the presentation better. Cheers!
