how to make espresso step 1: use a special coffee filter made of paper (NOT TO BE CONFUSED WITH A PAPER COFFEE FILTER) step 2: add your specially ground and graded grounds step 3: use the special ground flattener to un-airate and flatten the grounds step 4: use the special ground de-flattener to airate and unflatten the grounds step 5: use the ground re-flattener to flatten and un-airate the grounds step 6: use the special flattening plate to keep your flattened grounds flattened and safe from re-airating step 7: use the correct water settings to put water in at a precise pressure, causing the grounds to exit into the air where they will bubble and fall, thereby RE-airating the final product, before dispensing 1/8 of a cup of normal coffee.
Not sure about how irritating these steps could be, but the sound effect and the feel of the steps and military grade quality of materials was very satisfying 😅
It takes just a little bit longer than making the mud water that comes out of one of those big old coffee pots. Espresso tastes better and has more caffeine.
Well, to be fair.... he did tamp just once. Everything else was done to ensure that there are as little air pockets as possible. I had one last night and I did 2 of the 20 things this guy did.
To a dude used to have OCD like myself, I can see why people would love to do this. Sure, it takes a lot of effort. But that's its beauty. It feels kinda calming and satisfying too.
Actually, it's a lot cheaper in the long term as long as you didn't spend like £1000 on a coffee machine, you only really need to spend the price of the coffee beans daily and an expensive bag of coffee might be like £20/kg and for just one shot of espresso that's about 8g, which means that you only end up spending £0.16 per coffee, whereas Starbucks charges like £1.50 per coffee, meaning that you would save £1.34 every day even drinking fancier coffee than you would get in a coffee shop, that's a ~83% price saving.
в России есть такая поговорка, "Когда коту нечего делать, он себе яйца лижет." Google translate: in Russia there is a saying, "When a cat has nothing to do, he licks his balls."
Yeah tbh it's not my thing but neither is like a tea ceremony that they do in Japan Let people enjoy whatever bullshit they choose rather than getting bent out of shape over it
@@videosbahja coffee is easy to make, espresso is extremely challenging to do well. The problem is all the variables; I don’t have a routine this complex, but a few steps are certainly necessary if you want it tasting like anything other than a bitter mess. The essentials are a coffee grinder capable of grinding evenly to the fineness espresso requires, a decent distribution technique to make sure you compress the coffee evenly in the basket and good basket prep.
"Here's your gourmet artisan primo Italiano backflip coffee made with organic beans hand picked by a family of orangutans in the Brazilian mountains and roasted by a literal dragon" "sorry sir he left half an hour ago"
In a home, it'd be a more common routine for the wealthy than the "single". Some of those tools alone cost +$200. Espresso Machines are the price of used cars. Could also be wealthy AND single...
OCD is perfect name for your product y'all. Sometimes, whenever I eat M&Ms, I like to hold two m&m's in between my fingers and squeeze as hard as I can until one m&m cracks. I eat the cracked one, and the one that didn't crack becomes the champion. Then I grab the other m&m, and force it to compete with the champion in this deadly game of m&m gladiators. I do this until I run out of m&m's, and when there is only one m&m left standing, I send a letter to m&m's brand with the champion m&m in it with a note attached that reads: "Please use this m&m for breeding purposes."
all those steps before the preparation are done to prevent channeling in the extraction…But since he has a bottomless filter you can see he still has it(i think at least). The idea is having the coffee going through this filter and with the first drop it should be coming right through the middle. I am a complete noob to coffee making but i also use a bottomless filter and have to say that my coffee collects faster to the middle than his. I think it makes a difference to just grinding it and tamping. But the way he does it just would would for me already take too long. I love the ritual of making a good coffee but as it looks like making coffee and how at the end is also subjective and he is obviously willing to do all those extra steps. But i have to admit its a cool setup he has there and for sure is a lot of fun to play around with🙂
@@climbinn I work at a coffee shop and get paid to do this. My boss who's been doing this for a long long time informed me that these steps don't actually do anything to the flavor at all
Preparing the espresso like that ensures it'll have a good crema layer to make art* with and it has a better mouth feel, if taste isn't your gauge. To me it usually tastes less bitter if not nuttier ("less burnt") when it's poured at the right pace with a "well packed bowl". Not too tight, but snug and consistent so you get the best, creamiest taste you can from each part of it individually. (Simultaneously, in this case of espresso machine.) *If what looks like an onion counts as latte art, I'm an expert. Otherwise, this is just how I understand it so far based on hobby experimenting.
Younger me would've laughed at this. But two months into cafe R&D and learning the quirks of my espresso machine, I'm willing to try anything just to get consistent pulls throughout the day.
As an Italian I can assure you that this is cool but doesn’t make the coffee taste like it comes from heaven. I use a 1990 hi pressure manual espresso machine without anything special, just some good powder and a wooden press.
Its because they pull too much coffee. They (this kinda home barista type guy) have a rule that expresso should be like 32 g after extraction when if you live in any expresso traditional drinking country you know that an expresso is like half of that. The coffee looked fantastic but they just let it pour too much
Because it seems to me that it mixes two different types of preparation? I understand that for the espresso machine the filter should not be wet but it can be preheated for better coffee extraction But neither the metal filter nor the paper filter should be wet in this case as it affects the extraction and uniformity with which it will be extracted.
To those who are concerned about how many tools be is using, remember that this isnt just drinking coffee, its a job and a hobby. I bet most people here have a hobby that they splurge on when they can.
Probably has a lil fancy brush and an air compressor on hand haha. I do like how the grounds went ‘thunk’ at the end though, that looked satisfyingly dry and easy to clean
There is a good video that explains just how important fresh beans are. If you have old beans or old ground, it makes a big impact on the stream and taste.
@@kevinliang9502 It's kind of like meditation if you're into this sort of thing. Back when I used to do heroin I used to go thru a similar step by step process to get it to make into powder, I snorted it. Get everything off the plastic by pressing it together and then tearing the plastic of fast, repeat, measure out the baking powder, mix it in a bit on a small plate, heat up the plate underneath with a lighter just enough to make it pliable, keep folding it together, repeat, scrape everything off the plate and spoon and put into a pile, repeat, add more powder if needed, mix until everything is mixed and broken up into a uniform powder... it was a process every time that even tho we were sick an hour ago somehow just making it up calms us down. At first it was a means to an end. After some time even knowing it was a pain, it was almost enjoyable. Whatever.
If you tamp unequally distributed coffee some parts will be squeezed harder together than others. While water always chooses the way with less resistance it creates channeling, meaning that a small amount of the coffee is over extracted while the others are underextracted resulting in a very bitter and very acidic shot.
