How I Make Espresso: Tools and Techniques

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"Coffee Is An Act of Kindness" Print & Tees: geni.us/coffeeactkindness
Videos mentioned:
@Sprometheus On the Porcupress: • PORCUPRESS - The Most ...
Eulogy For The Tamper: • Eulogy For The Tamper?
@jkimmakes Is Beautiful Espresso Worth It?*: • Is Beautiful Espresso ...
* This one didn't actually make it into the video, but I meant for it to. It's a great video, and why we didn't focus too much on naked extractions today.
Things mentioned:
2.25in EK Paper Punch (affiliate link): geni.us/basketpaperpunch
2.25in EK Paper Punch (non-affiliate link): amzn.to/3JROW2S
Sworks Design WDT Tool (non-affiliate): sworksdesign.com/Aluminum-WDT...
Decent Dosing Funnel (non-affiliate): decentespresso.com/funnel
Sworks Design Porcupress (non-affiliate): sworksdesign.com/PorcuPress-p...
Duomo The Eight (non-affiliate): coffeez.kr/33
Chapters:
0:00 Intro to espresso puck prep
1:57 Bean prep
2:00 Weighing grinder input & output
2:24 Ross Droplet Technique (RDT) and spray bottle
3:04 Drying the basket
3:29 Distribution
3:39 Dosing funnel
3:59 Why distribution is important
4:50 Weiss Distribution Technique (WDT) tools: DIY & needles vs loops
5:20 Commercial setting WDT
6:02 Using the WDT
6:38 Wedge distributors
7:52 Manual distribution
8:57 Vibration distribution
9:56 The Porcupress
10:52 Paper filters
13:46 Puck screens
14:59 Tamping
17:36 Surfsharf ad break
18:47 My puck prep routine
20:37 Outro - Coffee Is An Act of Kindness & questions
Links:
Patreon: / jameshoffmann
Limited Edition Merch: www.tenshundredsthousands.com
My Books:
The World Atlas of Coffee: geni.us/atlasofcoffee
The World Atlas of Coffee Audiobook: bit.ly/worldatlasofcoffeeaudio
The Best of Jimseven: geni.us/bestofjimseven
Find me here:
Instagram: / jimseven
Twitter: / jimseven
Things I use and like:
My video kit: kit.co/jimseven/video-making-...
My current studio coffee kit: kit.co/jimseven/studio-coffee...
My glasses: bit.ly/boldlondon
My hair product of choice: geni.us/forthehair

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28 май 2024

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Комментарии : 2,8 тыс.

@jasonboomgarden4480 2 года назад

Honestly, the whole maximize your setup speech is why James is my favorite RU-vidr. Thanks for watching out for us man.

@tommos1 2 года назад

When he talks about solving a problem I have it doesnt help that much since my problem is i dont have that thing that i now want because he's shown it in a video.

@Numl0k Год назад

I love his philosophy on that. I've had my Gaggia Classic for probably 12 years, and I think I'm finally at the point where I've maximized my setup. I'm making good shots pretty consistently, but I'm finally at the point where I want to spend some money on a new machine. But, since I'm making good espresso already, I don't feel rushed, and I don't feel like I need to go out and spend $1500 on a new machine right this minute, so I have the luxury of waiting until the right deal falls at my feet. I had a great deal lined up on a gently used machine, but it didn't go through. But you know what? Oh well. I can wait for the next one, because I can still drink good espresso while I wait.

@laowai2000 Год назад

So glad to have just found this channel. Within days of finding now making much improved coffee at home.

@ubaldo7227 11 месяцев назад

Motion seconded.

@christophertaylor8166 3 месяца назад

I certainly *agree* with everything he said there, but I don't think that James can actually cure people of upgradeitis simply by saying it. In my experience, you're either in a place with a hobby where you're still trying to figure out what you like, and you're really open to trying just about anything new to get there, OR you have a pretty good idea of what you want and like, and you're really just looking to min-max your setup. To an extent, I think that personality factors into this quite a lot as well. I tend to try and get in and out of hobbyist spaces long enough to understand them pretty well, and come away with a setup that works really well for me. Once I achieve that, I tend to drift away from the community until and unless I have a problem with that hobby I'm trying to fix. For this reason, my contributions to these communities tend to be evangelizing for them in gen pop rather than hanging around chatting directly with my fellow hobbyists.

@JohnTheBrewer 2 года назад

"...a sign of obsession?" That ship sailed when I bought my first espresso machine. Nice presentation. Thank you.

@Director-M Год назад

This year I learned why even "Pro" coffee shops struggle with keeping their espresso consistent. My mom laughs out loud when she sees all these tools I bought alongside my new espresso machine, but after her first sip she understood. Thanks for all that you do, James!

@jamesgarner2103 6 месяцев назад

why did i just watch this? i dont even like espresso.

@dariusshojaei5036 5 месяцев назад

@@jamesgarner2103 Espresso is life

@frogstock2597 5 месяцев назад

Sunken cost fallacy

@philberthabi6867 5 месяцев назад

@@frogstock2597 Mormon

@quentins8165 4 месяца назад

@@frogstock2597For distribution you can probably use a fork.

@nickcifarelli8887 4 месяца назад

You have the vanishingly rare ability to speak clearly and eloquently whilst providing so much information. I could watch your videos all day. Honestly, they are brilliant. I can see why you are so successful.

@LIPOHIKE 2 месяца назад

Bet he learnt alot about it

@Masjo16 2 года назад

With respect to the vibration distribution method and migration of fines - this is a well known topic in sediment science and hydrology. The smaller particles can more easily find small gaps to move down, while the larger particles cannot and appear to migrate up to the top. It's the same reason why if you shake a jar of sugar that has sat out for a while, the clumps move to the top.

@Acceleronics 2 года назад

One of the steps I took to decrease "spurting" was to grind directly into the portafilter rather than a dosing cup. My DF64 grinder has a bellows that blows out very fine particles. My guess is that those fine particles formed "dams" at the bottom of the basket (when I used the dosing cup) that the water had to burst through. Grinding into the portafilter puts the fines at the top of the coffee bed, which has resulted in less spurting. That's my current theory...

@tomvandongen8075 2 года назад

Anyone who's stored Lego in a box knows this phenomenon too

@KrivTheBard 2 года назад

@@tomvandongen8075 I worked in construction, and every time I had to look through a box of random, loose screws, the tiny ones I needed were always at the bottom lol

@HauntedSheppard 2 года назад

Works in avalanches as well, as long as you're the biggest piece you have a high chance of riding it out on top. Hence the airbags are a thing

@lukipedia 2 года назад

Granular convection is a term I’ve used to describe this phenomenon. Also known as the Brazil nut effect.

@jandlovec1181 2 года назад

I find it amazing that when I started in coffee 15 years ago the purpose of going to a Third Wave coffee shop was to get better coffee than you can make at home. Today the very opposite seems true. With enough time, resources, and a pinch of obsession you can make better espresso at home than almost any cafe in the world, and us in the coffee industry have yet to reckon with that reality.

@Leapoffaith4 2 года назад

I agree, coming to the reality of wanting to make espresso with my $3k setup at home more than with the $40k setup we have at work baffles me.

@flitcroftLA 2 года назад

@@Leapoffaith4 I was telling someone recently that I make better espresso with a Gaggia Classic Pro than any espresso I've had in a coffee shop, at any price. 1) I'm buying very good, very fresh beans 2) I have a good grinder in the Euruka Mignon Specialita and 3) I've messed around enough with all the small things covered in this video to get repeatedly great results. My $1K+ setup has a fairly steep learning curve and consistency isn't perfect but it can reach high highs. (The downside of this machine is the steam -- you really can't produce 3 quality milk drinks in a row and even two takes some technique).

@Weeem 2 года назад

True. I remember a slightly embarrassing tweet by a smallish boutique coffee chain asking "Which barista makes the best coffee?" The majority of replies came back that they (the public) make better coffee at home and any shop they've tried. oops 😄

@jandlovec1181 2 года назад

@@Weeem and to be honest it used to be really hard to make good coffee back in the mid-Aughts. We had very little real knowledge about extraction, and therefore you needed more hands-on experience to get things right. What we have now is the natural end of the Third Wave, ironically, and the industry needs to figure out what we can now offer that is better than what the public can make at home.

@PandaMyCo 2 года назад

I used to work for some high end cafes in Chicago and remember the same thing. Now that I've been out for over 6 years and just bought my first espresso machine, I'm realizing I am way behind the game! I'm still using Stockfleth's and didn't realize that was old news.

@DmitryBabanov Год назад

I don't do espresso myself (only V60) but watching all your videos is so much pleasure. The amount of effort you put into production (video quality, sound quality) is above all expectations.

@spiritualbeancoffee1031 Год назад

Yes. I’m a V60 guy too but really enjoy the nuances of everything in life. Questioning everything is our birthright.

@TheDennzio Год назад

Yes I like all these prep procedures...they give a sense of ceremony, meaning and intimacy to an otherwise mundane activity

@FartPanther Год назад

... Including the vibrator?

@danielchipper6781 2 года назад

In no way am I interested in speciality coffee, mostly because I don’t have the money but my god when im stressed or feel just shit I watch your videos and am calmed by your voice and your clear expertise! Thank you James!

@losingitrush 2 года назад

Awesome comment, but I bet you're lying to yourself about not being interested! Get into it, bud! 😋

@danielchipper6781 2 года назад

@@losingitrush I am interested I suppose but I am a chimp when it comes to addictions; If I take interest in something it become my single focus and pff goes all my money 🤣

@franciscoweitzman8892 2 года назад

@@danielchipper6781 i thought the same, but then I met my life passion and an income source:)

@danielchipper6781 2 года назад

@@franciscoweitzman8892 Thats awesome! Perhaps I should put the chimp-like obsession to a passion :)

@paritybit7830 2 года назад

If you make price-efficiency part of your obsession, it may not be nearly as bad as you think. I have replaced auto-drip and blade grinder with a V60 and a 1zpresso JX Pro ... Pourover devices are pretty cheap, and while a metal-burr hand grinder is a *lot* more expensive than a blade grinder, it's not nightmarishly expensive and should last a long time. This and technique has strongly upped my filter coffee game. I don't have espresso yet, but strongly contemplating the Nomad, a finicky plastic contraption kind of manual espresso machine, but for affordability it's hard to beat (have not seen James do a review of it, I'd like his take, although I can already imagine his conclusion will be that it makes lovely espresso but is a less than lovely 'experience', heh); alternatively, I might go with a used Gaggia and mod the heck out of it. If I ever decide I need milk drinks, there's always the nano foamer for pretty cheap or the bellman stovetop steamer for something high grade that doesn't break the bank. Of course, doing it this way does require a bit more time investment and tolerance of what James has been calling 'faff'. Oh, and btw, for scales I just have two cheap ones from walmart... The '2lb' scale does fractions of a gram and I use it just for beans, while the high-poundage scale only does whole grams but can handle the weight of a carafe and I use that just for the water pouring. I already have a stopwatch on my phone so that requires no investment. I don't need an expensive scale that can do both precision and volume and stopwatch all at once while simultaneously streaming the data via bluetooth to an app on my phone... I'd only end up just using it as a dumb if high-precision scale anyway.

@PiotrBrykalski 2 года назад

(funnel magnet pings) (needle distributor stirs) (basket taps) (tamper clicks) (Cup and scales put in place) (machine buzzes) (espresso drips) (machine clicks) (spoon stirs) (spoon taps) (James slurps) It made my day. 😄 Thanks James (and the person who does subtitles)

@TheBaconVanMan Год назад

I don’t even drink coffee hardly ever. But I love the way you talk about things and make a big point that some things are expensive and unnecessary and you do a great job of helping people not feel left behind who may not be able to afford things. I’m planning to make my first video in cocktail making in the next few days once I finish building my backdrop and I love watching your videos because I find they’re a great resource about how to talk to the public and teach in a way that isn’t overbearing, or condescending. I think a video like this could get a lot of “this is insane all you need is a good old cup of drip coffee” but with you, you make a great point of making everyone feel valid for what they do and at the same time saying “if you want to take things to the extreme in attention to detail, here’s how to do it, but you don’t need to, and you’re valid for wanting something quick and easy. There’s something so wonderful about watching a master share their love of something without putting down the people who do things differently or who can’t afford or don’t want to deal with the “best” or “proper” way of doing things. Love your content mate! You’re an inspiration to me! I really can’t speak highly enough of how good a teacher you are!

@jin_dj 7 месяцев назад

In addition to better extraction, the metal disc on the coffee tablet allows you not to clean the mesh of the group from coffee grains. So I choose to clean the disc rather than the grid group. This is a subtle but important advantage for me over paper filters

@dominickarpf1081 5 месяцев назад

but with the paper filter on top you dont have to clean the shower either… no?

@arturotinajero11 4 месяца назад

@@dominickarpf1081 There's still reason to clean the shower group. Altough you won't see coffee grains after extracting, there are still coffee oils that make contact with the group, so yeah, "less mess" but still a regular cleaning will protect your expensive gear.

@2NDFLB-CLERK Месяц назад

@@arturotinajero11▪️ You forgot the H!!! A dog is a man's best friend!!! 🟥

@MrFornicater 2 года назад

I always think about how insane all this would look to the people who actually grow the coffee.

@fgordon5575 2 года назад

Imagine how Coca leaf growers must feel...

@cold_static 2 года назад

The gods must be crazy.

@jimthebutcher99 2 года назад

or to people who just want a cup of espresso.

@502kicker9 Год назад

@@jimthebutcher99 u mean a shot? espressos come in small amounts (shots). Cup of coffee u mean?

@jimthebutcher99 Год назад

@@502kicker9 guess it depends on how much you like it. but yes, a shot.

@Sprometheus 2 года назад

Hey James, thanks for the shoutout my friend. The Porcupress is definitely a unique tool, but like you the WDT is my daily driver. I’ve got a similar video in production at the moment comparing extraction numbers between a handful of distribution tools, will be a great addition to this conversation. Cheers!

@macehead 2 года назад

The Spro hath been blessed on this the 29th day of March in 2022 the year of our Lord. Amen.

@aronvandepol 2 года назад

@@macehead year of our lord 2022? How old is James? 🙃

@wakeawaken430 2 года назад

Let the coffee unite us ❤️

@_kwak 2 года назад

Thanks to the both of you for pushing open coffee knowledge further! Both cafe baristas and home baristas benefit from this widely, so sincerely thanks to you both!

@KTOWNK1D 2 года назад

@@aronvandepol 40s. I think he's 42 or so.

@ihopethisnameisfree Год назад

The motion under vibration of small particles to the bottom and large particles to the top is called the Brazil nut effect because it explains why the (large) Brazil nuts are always on top of a can of mixed nuts. It’s common in granular materials.

@bbjazzmanjazzman7721 Год назад

Bullshit!!

@willbower1839 Год назад

Also known as granular convection

@djabroni_brochacho4644 Год назад

@@willbower1839 I prefer Brazil Nut Effect

@isodoubIet Год назад

Probably the one thing that actually makes a measurable difference when it comes to distribution since similar techniques are used routinely to improve drainage (gravel anyone?). Leveling and needles etc all probably make little to no difference once the thing is tamped -- stuff advects, the coffee is not going to just sit like a compressed little mound in the middle. But short of vibration nothing will create this sort of vertical gradient in average particle size.

@jakk.7489 Год назад

@@isodoubIet firstly, for that you would need quite a symmetric mountain to distribute evenly while tamping. Secondly, you still have the clumps. I agree that making good espresso is possible, but consistency will be more of a problem without distribution

@flyingchicken33 Год назад

i just bought a Breville barista pro. Ive never made an espresso, and very rarely do I go out and buy one. I usually drink regular coffee from Tim hortons. Ive learned all my techniques through James's videos, and since there's so many tutorials out there that teaches beginners how to use their machine. One thing that ive learned is that each roast, roaster need a different technique to make a great shot; and i learned that from James. No body has taught that so thoroughly, and now a month after owning my machine, I am confident to say, i have perfected the roast i most enjoy. After adjusting grind settings, temp settings, changed portifilter and now a stirrer which I felt was the main item that got my shot tasting exactly the way i wanted. Thank you again

@svetlanathomas3521 2 года назад

Your reputation of “spending other peoples money by making them want things” proceeds you, my friend. 😂 ☕️

@kupopuffs420 Год назад

Precede*

@nuffim3277 Год назад

Precde**

@leejones30 Год назад

pre seeds

@melkava23 Год назад

Ahhahahahah... nailed it.

@trenton8998 Год назад

Pre-C'd*

@PavolCeluch 2 года назад

The final video of a full process was so well done. That camera shot at the end with James turning off the coffee machine, was very cinematic. Great stuff as usual.

@ncz1-tv8tt Год назад

Totally agree! The camera shot was so satisfying. And don't forget about the techniques James used, it's really helpful for me to make a perfect espresso at home.

@sharpedance Год назад

Your final section is perfection. Expresso making as art. Did everyone else also notice James’ reflection on the group head above the filter basket?

@crashm161 5 месяцев назад

The way James is able to provide so much information, so fast, consistent, and clear blows my mind. Other people would take 40 minutes providing the same amount of information. Thank you James!

@VaticDart 2 года назад

I want an hour long video of James wordlessly making coffee, different ways, with that same great recoding quality of the sounds. ASMR has never done much for me, but my gods that last 90 seconds was wonderful. Great video overall. Very entertaining and interesting even as a consumer of espresso who has never pulled a shot.

@Nuck_Gee 2 года назад

Literally scrolled to find this comment because I knew I wasn’t alone

@davidhill3043 2 года назад

yes please!

@heartdyedpurple 2 года назад

Look up Peaceful Cuisine, great food/drink related “unintentional” ASMR

@heartdyedpurple 2 года назад

Also Chocolate Cacao, if you’re, well, into chocolate

@eileenfb1948 2 года назад

@@Nuck_Gee ru-vid.comUgkxlG5MLbwKG3QA9kuGkMFU_vwrS7NOMhdt a Clip on RU-vid The Sound of Coffee I just made it using Clip feature below video. Enjoy

@CoffeeGodAzzy 2 года назад

I'm only 22 years old, going on 23, and I opened up a coffee shop last July. I've scoured the internet for resources to help me learn some tricks of the trade because culinary school did not teach me how to make proper coffee; I absolutely love your videos (sometimes I play them in my shop and people come and watch) because they've helped me learn quite a lot about how to properly treat and make coffee for people to enjoy! One day I hope in the future that I become as good as you and other people in the Industry that use your content as a refresher or a guide to better hone their skills.

@segamble1679 2 года назад

I love that you play his videos in your shop! That's brilliant! I also love cocktail channels on RU-vid, and I've always thought liquor stores should have their videos on loop.

@LeerVrijLeven Год назад

Just want to wish you success with your coffeeshop. Amazing that you're only 22 and already own your own shop. Hope you will become as good as you aspire!

@pizzarsvideo Год назад

Any favourite roasters in the Montreal region? Id love to come watch some of James' content in your coffee shop.

@CoffeeGodAzzy Год назад

@@pizzarsvideo personally there aren’t any roasters I’m particularly fond of because they do a bunch of modifications and synthetic garbage to their beans(locally anyway or they get natural imports and ruin them with chemicals or by roasting them to oblivion) Mine are all natural Italian import (a few of my Italian relatives are quite up there in the coffee industry so they make sure that I get what I ask for, which is good natural non modified coffee). You are absolutely welcome any time you’re in the area, my shop is located at 2120 Sherbrooke east H2k 1c3 and you can find our menu on my channel :).

@CoffeeGodAzzy Год назад

@@LeerVrijLeven I very much appreciate it! I am trying my best to balance my new location and university and it is honestly quite hard but it’s rewarding. I’ve fulfilled all my promises to those dearest to me and I hope one day I’ll get to serve you a cup of my coffee! :)

@b1j Год назад

First, I love your vibe. Next, I’m a week into this with Baratza Encore (on 3) and Bambino Plus. As for puck prep, I now create less mess since I got the Matow dosing funnel. I can almost hold the portafilter under the grinder without spilling (many) grounds. While waiting to receive a commercial WDT, I made a stopgap one with a wine cork and two paper clips (straightened and cut in half - four prongs). The prongs are 0.015” thick (!) but they help a bit. Then I tap the portafilter on a cutting board to settle. I use the tamper that came with the Breville. I find this is slightly smaller than the filter basket diameter, though, and it leaves a little outer wall of grounds around the rim. I just ease that back in with my finger. I sometimes use the Breville Razor trimming tool if the level is too high. Not really puck prep, but I discovered pre-infusion yesterday. I suspect this improves (lowers) channeling, because the left and right spouts flow more evenly now. Lots of variables!

@PugetSoundFlyer Год назад

This is an outstanding video on all fronts, including solid instruction/guidance on making espresso. You should win some sort of award for this! Edit: I just came back from the kitchen after implementing several pieces of your methods and it solved some issues I was having with loose/sloppy pulls. Here's what I did... I cut some paper circles from (unbleached) coffee filters. I placed in the portafilter (no spouts, just holes) and wet. Next, I filled my portafilter (no measure - just a bit over the top) I ran a fork through to break up clumps. If I spilled to much to level, I simply added a bit more to top off. Then, level and used the manual method you described with a plain tamper. I pulled about 6 shots with this method and loved the results. My set up is: Expobar Control and Ranchillo Rocky grinder. I've ordered the punch and will DIY a needle/cork stirrer. Many thanks for the great advice.

@l.u.c.a.s. Год назад

He actually won the World Barista Championship back in the day :)

@tonybernard4444 2 года назад

I love that James emphasizes spending money to solve specific problems. None of your prep looks in any way excessive; it's low maintenance and easily repeatable. Every espresso machine should come with a link to this video.

@joytimes4 2 года назад

As a newbie to espresso making I am binge watching your videos. There is so much to learn and I appreciate all the knowledge and suggestions you provide. I am compiling a list of the basic items necessary and a list for future purchases after I’ve become comfortable with the process and can then decide what I really need. You have opened my eyes to a whole new world and I look forward to exploring it with you.

@sciencescience9102 Год назад

Same here! I have been watching all his videos about expresso machines and grinders. Now down to how to make an espresso. I have some items on my list and can't wait to get them one my one!

@Dolosxd Год назад

How’re you doing now? I did the same thing :) I’ve gotten quite good but I don’t think I’ve gotten the grind size or milk steaming perfected yet :p

@trevorromney3589 Год назад

To be clear to those who are newer: For a standard espresso machine experience, the only essential pieces are the machine, the bean, the grind, the portafilter, and the tamp. (and a cup to drink it out of.)

@spiritualbeancoffee1031 Год назад

Yes Joytimes4. Tesla says Attention is the currency of the universe. I really enjoy the exploration process.

@lukejanofski4233 9 месяцев назад

No cuz literally same

@AG-cg7lk Год назад

Great video. There is another type of distribution which involves covering the portafilter with a cup shaped device that seals in the coffee and giving one firm downward shake. It breaks up the clumps very well. Not as great in terms of even distribution but then I complete with a stockfleths type move, then tamp. The tool I'm using was 3D printed, so very cheap (if you have access to a printer). It is keyed around the rim to mate with the PF, and just held in place for the shake.

@TjakkoBlaauw Год назад

Thank you for all of your knowledge spreading … just started experimenting sifting the coffee as you would do with baking with flour. Surprisingly high impact on flow rate. Should help with limiting channels, but haven’t been able to taste that yet. Though the new grinder settings lead to a taste difference.

@colewalliser 2 года назад

I took a keycap puller, cut off the connected ends and made my own distribution tool. It works wonders lol.

@hernancoronel 2 года назад

Awesome! Two of those glued together and it could probably be the best distribution tool out there!

@tommihommi1 2 года назад

@@hernancoronel the needles are quite thick, 0.4-0.3mm needles are more effective, especially with a bottom paper filter you'll want to be more on the lower end of that, with thicker needles it's really easy to lift the paper

@bartr2888 2 года назад

Lol!! That's brilliant!

@andrewchiappetta1262 2 года назад

This is brilliant. I’ve got maybe 4 extra keycap pullers around. Wish I thought of this before I bought one.

@haiang6949 2 года назад

lol, creative

@xXshishamastaXx 2 года назад

I do something I haven't seen very often online: After puck prepping, I spray my coffeebed excessively with cold water(2-4g) and this has changed my Espresso for ever. Never ever did I have a bad coffee since then. This has worked for me especially on machines without real pre-infusion(steady pressure/water-line pressure - not from a vibration pump). It also works on machines with preinfusion, but on pre-infusion machines the difference is less dramatic. So the process goes like this: Puck prep(WDT,RDT, distribute,etc.) Tamp Water spray bottle -> 10-20 pumps of Water droplets Pull your shot The theory behind this is, that the cold pre-wet coffee-powder expands and becomes softer, whereby it can be easily penetrated by the high pressure from the coffeemachine. Because the water is cold, it doesn't extract the coffee powder prior to the planned extraction in the coffee machine. Due to the pre-wet coffeepowder, the high power water pressure is less likely to disturb your puck and helps to distribute the water through your puck. One note: You need to grind a bit finer if you pre-wet for your coffebed, to keep the extraction times equal I hope that helps and I would be happy to here, if you too found it helpful in Espresso making!

@ishkabibl 2 года назад

Can you share what kind of sprayer / spraying you are doing? The amount of water getting onto / into the grinds seems important here

@xXshishamastaXx 2 года назад

@@ishkabibl I just use a regular small spray bottle (50ml glass spray bottle), but I would say any spray bottle with fine mist should work.

@shahar85 2 года назад

I think you and James should have a cup of coffee together...

@TeKNiQ50 Год назад

Very interesting idea. I'll have to give this a shot.

@Heiko_Cochius Год назад

@@TeKNiQ50 "shot"

@Naegimaggu Год назад

12:10 I didn't have easy access to Chemex papers so I opted for the scientific papers. To be on the safe side, I used the paper detailing the effects of lipids in espresso on LDL cholesterol levels and it has worked wonders for me personally. It seems none of the lipids can penetrate the hard facts packed into these papers, keeping my heart safe.

@allycat0612 5 месяцев назад

This is super interesting! As someone looking to make some changes in my/my partner’s habits to reduce cholesterol, do you have any recommendations for the paper / where do you buy it? Thank you!!

@Naegimaggu 5 месяцев назад

@@allycat0612I used the Trømso study one. You can find it for free from many science journals, The National Library of Medicine or ScienceDirect and just print it out. I also recommend this scientific paper specifically in your case: doi:10.1177/2053951720972735

@RJ-wx3fh 5 месяцев назад

@@allycat0612I think the joke was a pun on 'scientific paper' as in the published research/' lab filter paper' as in the filter paper used in scientific processes

@mangiari 2 дня назад

Thanks for the insides. After I saw the video, I managed to pull the first shot with no spitting whatsoever out of my bottomless de longhi mod. I just have a mediocre hand grinder, a very good basket and a tamper. I used a fork this time to prepare the powder just like with the needles in the video. And voila, perfect flow from the entire lower surface of the basket, with no obvious chanelling. 😊

@andrewbreeden4027 2 года назад

Everything about James is so wholesome and pure. The fact he posts both his affiliate and non affiliate links to things. While I'm sure he makes a great living on this channel I truly believe his first and foremost goal is to share his love of coffee :)

@LeoRomanusFilms 2 года назад

I sincerely appreciate the tone of your videos. Aside from them being wonderfully informative, I love the “here are some options for you to consider” delivery model. You demonstrating ALL the toys, and then offering editorial on why one may/may not want to use said toy really offers the viewer the opportunity to weigh the value based on their habits/needs. I always look forward to new content. I love your high quality content!

@leonardonavarro9659 Год назад

This is one of the more useful and beautiful espresso videos I've ever seen. I love how you explain everything while keeping it objective. Thanks a lot for your time.

@danielmiller5521 4 месяца назад

Awesome. I've been tinkering around with my espresso shots for a year now. Test after test, tool after tool, and came to a similar conclusion as you. I do everything the same, just no filter and only spray when shooting for near perfect retention. I really struggled with channeling when I first acquired a bottomless portafilter. I was stumped. I was using a WDT then a metal distributer. Every shot had channeling. As soon as I stopped using the metal distributor, and started stirring a level-as-possible puck before tamping, it's been smooth sailing. Very interested in trying out the filter. Awesome video, James. Really appreciate all you do.

@anishborkar9378 2 года назад

One other underrated method I like to use to distribute is use a dosing cup, put it in the portafilter, and shake it vigorously for a few seconds. Works like a charm with no channeling for me!

@musicmann1967 2 года назад

For me the biggest boost to my espresso shots was getting a proper WDT tool. It made a big difference in the consitency of my shots. I had sort of a home made affair to save moeny but the needles were too thick and didn't do the declumping properly, although I didn't realize that for a while. When I finally got a proper WDT, I felt foolish for not getting one sooner. I still have plenty to learn, and I always love your videos! Thanks!

@bekeneel 2 года назад

But is the quality/taste of your shots than really better than a good bean to cup machine? I'm just wondering. I started to like those semi automatic machines like Breville etc but it seems quite some work to do if you make like 5 cups a day..

@Beakerbite 2 года назад

@@bekeneel Most things seen here are extremely small gains made. So small that you really have to empirically test them with a refractometer. Your placebo perception will likely have a larger effect than anything (assuming good beans, good water, good grinder, and adequate technique). In end though, there's no need to change up your coffee routine. These videos are to make you aware of what's out there and to provide answers for those who are looking to step up their game. The only important part of coffee is whether you enjoy it.

@bekeneel 2 года назад

@@Beakerbite thanks. I find more fun in trying/finding new/special beans. Like today I found some from Ethiopia that have a very citrus like taste, in an auction.

@sk8eroy 4 месяца назад

I'm happy to see the workflow I arrived at myself is not too far off from yours James. I tried a wedge distributor but the shallow wedge always gave me the nagging feeling it was tamping first and distributing second. Now I strictly use a WDT tool before using a tamper with a ledge that assures a level bed. I've also opted to use mesh screens over paper filters hoping to somewhat reduce paper waste. I don't find cleaning it to be a hassle whatsoever, and I really appreciate how it keeps grounds out of my shower screen. Great content!

@pietrogigante5930 Год назад

This is an amazing video!! So inspiring! I saw coffeetenders making espresso this way in Bucharest and I was fascinated by the care put in and the slowness of the process, as opposed to the quickness usually needed to work in a bar! Hope as many people as possible may experience something like this :)

@spiritualbeancoffee1031 Год назад

Attention is the currency of the universe •Tesla•💜

@uAdrien 6 месяцев назад

Could you please tell me the locations that serve such coffee? Thanks!

@pietrogigante5930 6 месяцев назад

@@uAdrien In Bucharest, the coffee bar is called Perfect Simplu, there's one next to park Cișmigiu, but there's also others, since it's a franchise!

@supra107 2 года назад

I love how the entire bit starting from 18:49 is a massive ASMR fest and when James does the slurp at the end it gets cut off abruptly :D

@planetwasabi 2 года назад

honestly that whole scene was BEAUTIFUL audio visual and i just want that as a separate video to watch for a daily dose of healing tbh

@eileenfb1948 2 года назад

@@planetwasabi You can make a short clip of it for around a minute and it will play in a loop and be saved in your RU-vid library - at the very end of the library. Press CLIP then play around with the timing.

@GTRGTX999 2 года назад

He knows what he's doing hahahahha

@riffle91ar 2 года назад

I laughed a little at that. It was like slur without the p 😅

@UnjustifiedRecs 2 года назад

That whole bit........ Great stuff

@ohboyd 2 года назад

Dilemma, do I 1) Make myself a coffee to enjoy while watching a new James Hoffmann video, or 2) wait until after the video to apply my new knowledge and make a better coffee?

@thickandthinking 2 года назад

Make one to go with the video and one after and compare the experience. 😊

@leatherneckprepper4477 5 месяцев назад

So over the last few years, I’ve had a cheap $$300 Dongi espresso machine. I’ve tried different beans and different things so I bought a year ago. I started grinding my own beans and recently have gotten the grind that I like for the espresso that I like. Now I’m going to up my game and get a mid-level espresso machine to do what you say which is to make the perfect cup of espresso. I spent a lot of time this morning in my grinder, which I’m ashamed to say I did not do before. Grams of beans for a two shot cup of espresso on a medium fine grind.I can’t go to fine because it taste too bitter. Thanks for all your help.

@WSW0424 4 месяца назад

I bought a Gaggia Classic Evo Pro for $500 a year ago (they're $400 now) and I love it because it's a standard size 58MM portafilter so you can get the VST basket and IMS screen to make it legit. The pressure spring is very easy to change to a 9 or 5.5 bar pressure valve spring. I love it because it's so simply designed and easy to upgrade/repair. I recently installed a PID temperature controller with a display screen and shot timer. I'd say I've put $200 into upgrades and it blows away anything you can get for $1,000 or under.

@ianmitchell4745 Год назад

Being a home barista for about 8 years now, I have a nice prosumer setup about $2500 worth of equipment. Personally I don't think there is any aspect as important as puck prep. I always pull naked (portafilter, not me) so I've watched this very closely. I have it down to grinding whilst tapping the portafilter, stirring down to the bottom with a cake tester that I've cut short, tapping the portafilter again for some better distribution, using a wing type (I'm forgetting what you called it) distribution tool, tamp and go. I like about 19g in, 28 out at between 25 and 30 seconds on my La Spaziale which has a narrow but deeper portafilter. This is pretty consistent for me although occasionally something will go horribly wrong. I wouldn't mind getting a multi-pinned distribution tool. And I think vibration may be underrated. I'd never seen the vibration tool you used, but my feeling is it has not been perfected. I think someone could make one that would be all you would need.

@ianmitchell4745 Год назад

Someone below mentioned batch to batch grind setting as the most important thing, I wrote the above with the assumption that this goes without saying. Within each bag of coffee, I believe puck prep is the most important aspect.

@TheZzaxs 2 года назад

As a Ukrainian and a long time fan, thank you for your support and thank you for naming things what they are. Many people look for less disturbing words without realizing they are helping obscure the problem by doing that. Thank you again 🧡

@zlatan_2197 2 года назад

People are too careful with the words, even when it's obvious what's going on. But war is war, aggression is aggression, and this is very clearly Russian aggression on independent country of Ukraine. I hope you're doing well, Slava Ukraini.

@TheZzaxs 2 года назад

@@zlatan_2197 thank you for your kind words 💙💛

@lollerskatez1 2 года назад

@@slayjay77 Go away.

@TheZzaxs 2 года назад

@@slayjay77 come to Mariupol or close, you can check out some war there.

@zlatan_2197 2 года назад

@@slayjay77 You are free to go to Ukraine and check it out, maybe the amount of devastation will bring back some humanity you lost. You're disgraceful.

@wardenbatdog9868 2 года назад

I've no interest in coffee making but somehow I found these videos and I can't stop watching..... I think you are hypnotic in the enthusiasm for your craft. Keep mesmerizing sir.

@labarbovent Год назад

Let’s not forget about the ritual… it can take all the time needed, that’s what make this moment so special.

@ret13yrs Год назад

The sound of your espresso machine turning on/warming is so cool! Like the beginning of an 80's rock song. 😎

@luisvanegas1039 2 года назад

I love how nerdy this whole espresso world is. The amount of trial and error, countless RU-vid videos. Tons of wasted coffee dialing in your grinder. Understanding shot times, temp and pressure. Lots of unnecessary tools and frustrations. Just to properly extract a shot of espresso. Love it.

@scottklandl488 2 года назад

The truth is espresso, like beer tastes like garbage, and men have invented all these hoops, games, shows and machismo in order to force down these horrible beverages

@luisvanegas1039 2 года назад

@@scottklandl488 don’t know why your talking about. Both beer and coffee are delicious. Lol.

@jen2318 2 года назад

I didn’t understand that I’d be wasting coffee when I got into espresso and all that is dialing in, but here I am.

@ExplanatoryApe 2 года назад

James - I can report that this video has levelled up my espressos! It's incredible that the small changes transformed my espresso to being below "good cafe"-level, to equal or better than "good cafe"-level (depending on the cafe). Again, thanks!

@Prato321 Год назад

Sir, I just want to say, you're my go to for videos on coffee. You're a fortune in knowledge for the coffee world. Thank you for sharing your wealth of knowledge, and for always keeping it classy.

@carminelombardi9575 Год назад

I never imagined that I would get so into brewing coffee, but I have. I am a beginner, so I went online to do my due diligence, to better educate myself and gain from the experience of others. Your channel has giving me the best teaching and honest opinions as to brewing methods and techniques, as well as product reviews. I want to thank you, your making my journey into this fabulous hobby so much easier, and more passionate.

@Django44 2 года назад

Superb James; absolutely superb. Witnessing your 'obsessive' devotion to pulling a delicious shot was worth every minute and, deservedly so. You are a craftsman at your trade and I learn so much every step of the way - and then some. It is time now to watch again and see where I can fine tune my process. Thank you, thank you. In addition, a special Thank You for your efforts to help Ukraine. You have a big heart and every little bit helps.

@antoniocosta5223 2 года назад

I don’t even own an espresso machine I just thoroughly enjoy listening to this Brit teaching me about coffee

@jamesbowling9177 Год назад

James, if you haven't tried a bellows assisted hopper you really should. Recently got one of those 3d printed single dose hoppers from Etsy with the bellows and bean weight for my little Eureka Mignon and couldn't he happier. Made a huge improvement by not letting the beans bounce around the burrs; and the bellows, wow what a difference it makes by gently puffing out the coffee as it's being ground. It makes for an extremely fluffy grind and clumps are completely gone, even with oily, dark beans. There's zero retention to go stale too. Game changer.

@malcolmlea4906 10 месяцев назад

That was so helpful James - many thanks. I have moved down to 14g from 18g and at the same time to a lighter brighter blend. Result was disaster and confusion and struggled for any kind of consistency. I now have an understanding of what to control. First step is a precision basket for 14 g.

@vrasis Год назад

Loved the video, so informational and watched literally every second with 100% attention. I weigh my beans and grind into a dosing cup. Then aggressively use a needle distributor in the dosing cup to break up all the clumps, pour my grind into the porta filter and use the needle distributor again to just make an even basket. I tamp using using a pre set depth tamper that I can also use to "polish" I then use a mesh puck cover, main reason being it keeps my grinds off the machine for ease of cleaning. I love the paper filter technique and might give this a shot. Thanks again.

@shiftyjesusfish 2 года назад

Love your work James. I used to work in a nice coffee shop and got myself hooked on espresso made on machines I'll never be able to afford but with the content you have put out I really have been able to maximize my broke-ass at home setup. A million thanks 😊

@underscoremouse8771 Год назад

I generally find that small batch to batch variations in grinding characteristics of the beans dwarfs most impacts of puck prep, with two exceptions. 1) needling definitely helps even the puck and prevent channeling. 2) over tamping can lead to residual stresses among particles that result in puck cracks and channeling after the grounds get wet. So don’t overtamp.

@ianmitchell4745 Год назад

Oh yeah, above I commented that puck prep was one of the most important things, I guess I just figured that this goes without saying.

@underscoremouse8771 Год назад

@@cartier13 within limits. I think it’s more accurate to say there’s a very wide window of pressures that result in equivalent puck. however, in my experience, if you over press, it becomes harder to have even pressure and you can crack the puck. Also, espresso has a little bit of springiness. so if you press too hard the puck can have anisotropic residual stress that results in cracking as soon as it gets wet. It’s similar to an effect that occurs with pressed ceramic powders prior to sintering.

@megannason3649 Год назад

I finally got my first little second hand espresso machine and this info is golden. I’m hoping with a better grinder and the new portafilter I ordered for it it will produce nice espresso

@megannason3649 5 месяцев назад

My update on my setup would be puck prep is everthing for gettinbthe most out of a cheap machine

@nodnarbyakcam 2 года назад

Grinding into a dosing cup (instead of directly into basket) changed my espresso extractions game. Doesn't matter what grinder I use, it is always super beneficial!

@riyadh1121 2 года назад

Why is that?

@nodnarbyakcam 2 года назад

@@riyadh1121 Static and distribution is the main reasons that I can see. But it works so well for me.

@Falcon5ive 2 года назад

I had enough with the tools and inconsistencies so bought a Oracle (non-touch), been very happy and satisfied with the ease and consistency. And after using it for a few months now, I realized I just wanted a good espresso instead of a hobby but I did enjoy all the tinkering when I had the time and energy, it was very fun.

@101leescott Год назад

I'm always keen to see processes in the journey for the perfect extraction: very informative thank you. Also relaxing and meditative to see the slow-motion vibration of the grinds in the vibratory distributor. Bliss :) I haven't been using a needle distributor but now its on the list. Thanks so much!!

@ninatkachenko1480 Год назад

Watching you for a couple of years now. Your material is incredible and has significantly improved my coffee game. However, what made me write this comment is your last note. I'm from Ukraine, also currently in Ukraine and it's incredibly rare for any kind of non-political bloggers to mention the war that's going on in my country, let alone do anything for us. So, huge thank you, James, and best success with whatever you are doing now.

@FlashGeiger 2 года назад

I've given away my espresso gear, but the novel item I made wasn't in your list. To securely hold my portafilter when tamping, I took an ice hockey puck (I'm Canadian, eh) to the machine shop at work. I drilled a hole through the centre, then a shallow conical hole around that, then milled a groove out to the side to hold the handle. It worked very well, and my daughter likely still uses it when they get out the ROK I gave them, although they seem to be having fun lately getting various coffee gear at thrift shops. (I may be responsible for that after telling them about my 1950s coffee siphon I got for $20 at a thrift store)

@alexanderschmidt8305 2 года назад

I've already put hockey grip tape to my handgrinder. I definitly need to do that puck holder you mention for my setup.

@remnant24 2 года назад

It's not on the list possibly because it's not a puck prep tool. Same reason he didn't include tamping mats.

@blackvulcan3 2 года назад

So impressed with the addition of a filter to my first shot misery with my Breville Oracle (I use the Chemex and bought your recommended hole punch). I had changed burr setting from factory down to 4 and this enabled me to run a lot finer grid at the dial (5 settings lower) and provide a very nice ratio, and delicious smoothness. I add a filter to the top of the first puck of the day to help with channeling but the extraction is noticeably better with one filter underneath, slightly dampened for each subsequent shot. Thank you James.

@johngilman760 Год назад

recommended hole punch and size, missed it, thanks

@ncz1-tv8tt Год назад

Thanks for sharing your experience with us! It's great to see how small adjustments like changing burr settings and adding filters can make a big difference in the quality of your espresso. Keep experimenting and discovering what works best for you. Happy brewing!

@LERobbo Год назад

Got yourself a new subbie 🙂 I acquired my Sage Barista Touch yesterday in favour of a fully automatic Jura. Your videos are easy to follow, clear on instructions and keep me inspired to make the best coffee possible with this machine. Thanks James!

@hermanrombouts276 Год назад

Excellent video as always.I purchased a Breville Barista Pro.It took quite a bit of time and coffee grounds spattered around my espresso area. But after I started using a bottomless Porta Filter, my espresso started to improve in taste and my cappuccino was vg indeed.Thanks for your dedication into making great espresso.HR.

@mostwanted189 2 года назад

As always loved the whole process. Watching James always reminds me the quote " the more you know the more you know you dont know". One thing i have noticed is that when pressing the tamper down the elbow angle to shoulder is very bad if its wide open. It doesnt really matter at home for brewing around three four shots but for people working at cafe its better to keep the elbow close to your body as to not hurt shoulder..

@t0rn 2 года назад

Great timing as I've very recently embarked on creating great espresso at home! I definitely went a bit crazy, because of FOMO, and bought a few of these already. Thanks, as always, James for inspiring coffee enthusiasm and for making entertaining videos.

@robertrivas1702 9 месяцев назад

Getting into coffee making now. And Omg this guy makes, nay, invites you, to actively go down the rabbit hole by just listening to him explain everything. This is amazing.

@uffa00001 Год назад

I see some people obsessing with distribution and then almost not tamping at all. I am inclined to think that tamping is more important than distribution itself for distribution. I mean, if you tamp with a certain amount of strength, the particles will have to distribute evenly, they cannot remain more dense in certain spots than in others. It's like the tube during peak hours: when people begin pushing each other, the amount of "space" between squeezed passengers will be equalized; it's only during non-peak hours that the passengers may be distributed unequally. I have nothing against a distribution phase (I have just ordered a WDT tool) but I think it's important to press very firmly after distribution. I have also just ordered a 15 kg calibrated tamper.

@maxhaibara8828 2 года назад

20:35 damn he's teasing us with a half slurp now

@Beakerbite 2 года назад

Perfectly Cut Slurps

@glleon80517 2 года назад

Thanks, James, for this survey. When I decided to get a WDT there was a supply shortage of acupuncture needles so I just stuck a paper clip into a wine cork. Yes, the critics say this is horrible. It takes longer, but it was a game changer in improving my shots. I am still waiting for my 4 mm WDT from Etsy which seems to be coming from another planet since shipping cost more than the tool. I also got a dosing funnel which is cleaner but leaves a little edge of coffee grounds around the rim of my portafilter, sigh. I just remove the funnel and give the portafilter a wee tap on the counter as you demonstrated. I use a nice heavy tamper that my son gave me years ago and I keep two fingers on the edge to keep my tamp perpendicular to the portafilter. These three tools are all I need. Sometimes it’s the little things that end up making a big difference.

@HatariRed Год назад

If you can get your hands on steel guitar string, that works well for me as an upgrade from the paperclip. Takes some work getting the string into the cork, as it isn't as stiff, but I quite like my guitar-string WDT tool.

@missredhead5995 Год назад

“…we‘ve covered a lot of grounds…” HA! 😂

@bratdfortd Год назад

That bit about FOMO really exemplifies why I respect you so much

@Angarsk100 2 года назад

Being surrounded by people who just don't care about precision and knowledge, I really wish there were more people like James in my city, I'd be at his store every day, both for the coffee, and for the talk.

@emidior7948 2 года назад

This episode improved the quality of the espresso I make as I improvised by mixing the grounds with a fork and tapping the basket with my hands to even out the distribution of the coffee(as well as drying the basket prior to filling it).To my amazement,the resulting espresso was smoother in taste as well as having a lighter volume of crema!

@gothicwitch19 2 года назад

I used a skewer

@ncz1-tv8tt Год назад

感谢您的分享，您的实践和改进与我们的视频主题非常契合，也让大家能够得到更好的成果。请继续保持创新和探索，享受更好的咖啡体验。

@myuzu_ Год назад

I was on the fence about buying an espresso setup, but this actually seems much easier than many articles led me to believe.

@SamSkorokhodov Год назад

I like how financially conscious Mr. Hoffmann is. Do not rush to buy anything until you get to the best level with what you have. You can not make an amazing cup of coffee if your basic and preliminary steps are not done correctly.

@maseeukhan 2 года назад

Dear Mr. Hoffman, I just recently discovered your channel. Thank you so much for sharing all your knowledge so clearly and deeply. I have been drinking coffee for the last 30 years, but finally learned what coffee is. All thanks to you. I adopted all your suggestions as best as I could. Now, feels like I just tasted coffee for the first time in my life! Its a whole new experience. Thank you, thank you so very much, once again.

@ChristianTheChicken 2 года назад

Lovely video, James. One of your most entertaining in a while. I like the unexpected ASMR section at the end. On another note, I have just purchased a ROK Grinder GC and in the process of doing so had discovered their W1 pourover. They claim that the "W" shape will provide a more consistent, even extraction of coffee than the typical "V" shape. I am curious if you could make a video on this or perhaps some other, strange shapes of pourover.

@Lu_Woods 2 года назад

The W1 looks interesting

@wesKEVQJ Год назад

I just wanted to say thank you. The knowledge I gained from watching you has vastly inproved my espresso. I was doing things wrong. Seriously, thank you.

@elidahavn 2 месяца назад

I have never made an espresso in my life, but I find these videos helpful as I am going to start practicing for a barista course. Thank you for the tips and honesty about the equipment!

@edipisreks5535 2 года назад

Great remedial video! I’m a huge fan of revisiting process, as it’s easy to get into bad habits. This is also perfect for new espresso dorks, of course. Just a note; the current version of the Flair 58 uses a screen only. It’s kind of a pain when knocking out the portafilter, but it certainly works to distribute the water. That suggests to me that they work very well to distribute water. :) I just got a Happy Tamper. It’s very nice, and very well designed, and very clever, but it’s absurdly expensive. But “absurdly expensive” is of course the name of the game with home espresso. One last edit! I have quit using a needle distributor or wedge and use the Weber Blind Shaker with my Niche. Putting a 2.5 inch neodymium magnet into the base with double sided tape makes it snap into place like it was made for it. I find I get excellent results with the shaker, and it’s quick and easy.

@Photosandfood 2 года назад

As always, I loved the video! Your videos are so polished and informative. My pallet isn’t refined enough to notice those little nuances. I have a lot of respect for people who can tell the difference between shots with the extra effort. I try to balance the effort for my own cups of Java. I want it to be quick and tasty. I have considered the wdt tool. It looks interesting and I feel like it might improve my own experience. I might end up making one with cork and acupuncture needles to test it before investing in one.

@luckycharms960 10 месяцев назад

every time I watch James Hoffman, I start laughing because his passion about coffee is so OCD and truthful, I just love it. I LOVE IT.

@noxnext 2 месяца назад

I wasted kilograms of expensive espresso beans by always struggling with my Sage Smart Grinder Pro. On Monday my new grinder, a Niche Zero will be delivered to me from the UK and in preparation for this happy event, I ordered my first needle distribution tool as well as a leveling tool. I‘m very happy with the needle tool and had the feeling that my coffee really tasted better after using that tool! I‘m so excited for my Niche though and expect a much better coffee experience and to eliminate those coffees that either taste too sour or too bitter. I’m ready to experiment with a lot of different espresso beans in the future! ☺️

@tintin0linguistics 2 года назад

James, I've only recently started watching your channel, but have loved coffee my whole life and for me, the ultimate brewing method was always the cezve. It makes me very sad that despite coffeeshops embracing literally every other brewing method, Turkish coffee remains outside gourmet coffee culture whatsoever. I can understand some underlying reasons for that - it is traditionaly offered very overextracted in the Middle East, it takes time, it is hard to make consistently, etc., but with proper skill all that can be overcome and it can be a really unique drink! It is startling to me, that not only do you not have a single video dedicated to it (while having videos about instant coffee!), you don't even mention it once in all of your videos (apart from a reposted video on Syrian espresso culture)! Especially since you've frequently mentioned your appreciation for immersion brewing. Sorry for sounding so bewildered, but I almost am offended on behalf of this amazing drink. I really love your analytical approach and would love to hear your thoughts on Turkish coffee and its startling absence from your channel and modern coffee culture in general. (Please like guys to get it up in the comments)

@ystebadvonschlegel3295 2 года назад

We recently started experimenting with Turkish coffee and agree with you 100% - it’s wonderful and I’d love to hear some from James about it!

@crediblesalamander8056 2 года назад

It is very strange indeed. My best guess is that most grinders simply can't grind fine enough for Turkish coffee, but that's not a good excuse for Hoffman.

@AdamDallas 2 года назад

That espresso prep at the end is possibly the best unintentional (or maybe intentional) ASMR I've ever experienced. Definitely made me want to go and make an espresso right now.

@TheRflynn Год назад

No, he does that intentionally. Sound is a feature of more than a few videos.

@ahmedsial1355 Год назад

Very interesting and informative indeed. Nothing short of a scientific experiment, with the exception of white overall and protective glasses, of course. James actually knows how to engage his viewers. I can't skip or stop once I start watching his video.

@claptoned0 Год назад

Best channel on YT for the real coffee lovers ! In all fields, details are the most important settings to get perfection.

@bfmv580 2 года назад

WDT is absolutely worth it, I made my own with a cork and it’s perfect at getting a nice even fluffy bed of grounds.

@joecant7147 11 месяцев назад

Imagine being a builder working on this guy's house and him asking if you want a tea or coffee? I bet it'd taste unreal

@MACS-JD-pp9ch Год назад

I absolutely love your videos! I have to say I use a Gaggia Brera bean to cup with one button press. My espresso is the best espresso that I have ever tasted, family and friends agree. I think the secret is relatively expensive coffee. If I had a manual machine I would love to try your techniques described here to see what improvements it gives. Please keep making your videos. They are strangely comforting in this crazy world.

@TorschtenLP 2 года назад

Hi James, awesome video as always! Little hint: I am using the dosing funnel also during the process of grinding - less waste and less coffee powder to clean up afterwards. All the best from Germany!

@the_interim 2 года назад

I was thinking "wait, I don't remember watching this video before" and checked the upload date. "14 minutes ago"

@jacobbeef4645 Год назад

Finally got a grinder and scale. Using a Saeco Starbucks barista machine from 2000, I really enjoy its simplicity. The addition of a grinder and scale has allowed me to time out shots and dial everything in. I dont know if the espresso I make is great but I sure enjoy it.

@judas74205 Год назад

I personally think that everyone has their ways and rituals in making coffee. Whatever it takes to make you think it is the best way of doing certain things then more power to you. I love learning new things with opened mind. Thanks to you I believe I am making better Expresso than a year ago. My family loves my coffee. The paper thing is the next thing I will be trying to get the most of the extraction. Thanks again for sharing your knowledge. Looking forward to the next video

@markcopeman3552 2 года назад

Just discovered your channel. Great presentation of your vast knowledge and expertise. I'm starting to learn about coffee and more importantly what I've been doing wrong with my French press. Thank you James . You've put me on the right road on my coffee journey. Watching all your episodes I can see it will certainly be an interesting one.