Understanding Coffee Extraction Defects from an Espresso Machine
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- เผยแพร่เมื่อ 23 มิ.ย. 2019
- In this video Joel here at Artisti Coffee Roasters takes a closer look at the coffee puck and things we can look at to help identify problematic issues within a coffee extraction. Loading a handle to run a beautiful coffee extraction through an espresso machine takes a little bit of care and with some of Joel's advice here you'll be nailing them in no time.
We hope you enjoy the video and if you have any questions please drop them in the comments as we'd sure love to hear them!
Thanks so much for watching! 🤟
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I've been looking up and down throughout the net to find exactly a video like this. Super easy to understand and some great tips. Cheers!
Thanks Scott. :)
@@ArtistiCoffeeRoasters sir I have one question my la marzocco pb if I make it expresso why coming in bubble plz reply
me too😂
I never thought drinking coffee is this complicated lol i realized only after i got my own espresso machine
at first yea lol but it's fun and you end up making great coffee!
Same here. I always knew espresso was a "thing", but i never realized it was a "specific thing." Once I wrapped my head around that, my espresso making became much better.
This is the first time i've come across the different outcomes from extraction defects in such a deep level and told nice and easy to understand. Thumbs up!
Thanks Michael. Glad you enjoyed it!
Aussies don't fuck about mate
You were on 99 likes so I liked your comment to get you to 100. You’re welcome.
you should watch james hoffman then
Finally, someone who actually knows a lot about making great coffee...
Appreciate your comment! Thanks :)
I would have liked to see some close up shots and using a naked porta filter. Other than that it was a pretty good explanation.
Hit a thumbs up if you want to see more coffee related videos like this! Subscribe, become a part of our coffee community and help us keep doing what we love. Thank you :) 👍
What’s the grinder called?
@@CapDrew Hi Andrew it's a anfim sp2. :)
Artisti Coffee Roasters thanks !
Great video please do more on same subject. Also, what will you do to get down to 36 second target or is 2 seconds not critical? Is there a reason you didn't use bottomless portafilter? Was it to prevent mess from possible channeling? Is there anything that can be done to overcome an inconsistent grind other than a more expensive grinder? I am have a Breville Smart Grinder Pro $200 do I have to now buy a $600 Vario-w to get a better grind for a more consistent output especially if I want to use a bottomless or naked portafilter?
Your a professional and u don’t use a coffee distributor? U use your finger!!
Amazing. Just tried your technique and went from constant under-extraction to a perfect extraction. Thanks so much.
So good Brad! This is the best result and why we do it!!!
It's crazy how far we've come in 4 years since this video and how on point it was, even back when WDT's and DTs weren't widely used, now it's just common knowledge even at beginner levels. Love the vid, as it's just as relevant, if not more today than when it first came out ❤☕❤
Excellent video, more of this in-depth real world is appreciated.
Thank you 🙏🏻 Glad you liked it!
This is a very good video with no pretentiousness that many other "espresso" videos have on TH-cam. Big thank you!
Thanks very much for your comment! Much appreciated. Glad to hear you enjoyed the video :)
That was by far the best example of how coffee distribution can affect the outcome that I've seen yet
Thank you for the feedback. We appreciate supporting our channel
Wow, well done, I have a home Barista express machine, grinds the beans, etc, but I am still trying to perfect my coffee, 6 months down the line, I have never though too much about this aspect, determined to give it a try, I was starting to miss my Aldi Coffee pods.....they were always consistent🤦♀️
This is an awesome video which has helped me immensely. I have been struggling to get consistent extractions but will get to work and practice what you have shown me. Thank you! Appreciate it!!
Let us know how you go!
Thanks for this informative video, as a new barista i'm constantly researching, and learning from all sources, and this was one of the more understandable, and palatable videos I have watched.
Thanks Eltrian!
Excellent. in all the videos I have seen on coffee I have not seen much or any focus on this subject matter which as demonstrated has a substantial impact on the outcome. Great advice. Thanks.
This video is outstanding. I have exactly this issue with inconsistent underextraction and burnt edges around the puck. Thanks so much!
Our pleasure!
This was one of the most helpful Espresso videos I’ve ever seen. I could not for the life of me figure out what was going wrong with my extraction because if I changed the grind size either way, the coffee would get worse! This makes so much sense. Thank you!
this comment sounds like its written by AI 😅
Loved how that technique made such a difference
👌🏼
Also love the “espresso shuffle”, might find a pot and do that!
Great video. Thank you!
Rrreeeaaallyy helpful to see. Thanks so much!
So simple experience, you would not expect that much, and yet the results speak by themselves!
Happy tamping to all
Thanks Charles. :)
I love how you are thinking deeply about distribution...and how you use a tapping technique to settle the grinds properly. There is another way to extract a puck though. I've used and owned many machines and have pulled thousands of shots to qualify this...once I started using pure manual machines (no springs) I discovered that creating pressure through the swelling of the puck in the confined space is a great method. It allows you to preinfuse and steep properly...because after you've preinfused and swollen you can start and stop without consequence. This allows you to create stages of extraction, speed and pressure...allowing you to emulsify the best oils early. This method means you don't weigh the beans...instead the volume after tamping is integral...and that's a good skill to aquire because there are many roast that tamp and behave differently. In this method you only tamp any given roast until you feel a bit of push back. Nice video.
Impressive: a very detailed explanation with objective arguments. Thank you.
Cheers
Great video. I appreciate the attention to detail and explanation regarding the importance of the distribution. I think this will help me get a much more consistent result on my home Dual boiler setup.
Thank you
Well done. Useful.
Great video and constructive. One of the best explanations I have seen. Thanks!
so glad it help you.
Great Job. The best analysis on coffee extraction defects.
Thank you
Thanks, for excellent video
Nice and clear explanation. Thank you!
🤜🏻
Extremely massive information, now I know why I'm sometimes getting less flavour
Did he say “We’ve got no time to muck around”? As someone who hates cursing, I love it! His accent is adorable ☺️
👌🏼
Great video! Thanks
Eye opener!!!!!
Thank you for the clear and direct explanation of this technique. I didn’t know distribution could have such a major effect on the extraction. Well done, and cheers!
You welcome 👌🏼
Love it, learned so much from this video..wow
Very good video, thank you
Thank you! really useful
THAT WAS VERY WELL EXPLAINED AND TECHNICAL I REALLY APPRECIATE THE ADVICE HERE
👍🏻
Thank you so much
Geat instruction !!!!!!!! Well done sir.
Thanks @Delmar829
Even with engine noises and an echo, your presentation was perfectly understandable and clear as a bell!
Fantastic work. Thank you!
Ha ha yes we do have some noisy neighbors unfortunately! Glad to hear that you enjoyed the video :)
Good work. As a new barista I found this nice back up.
Nice and informative video! Thanks for the tips - will be using it with my home espresso machine!
Thanks Martin, glad you enjoyed it! :)
Nice video, it helped, thanks a lot.
Love the details that you shared with us in this video! Next time I would love to see close-ups of what you’re talking about. While your description as good as people tend to be a little bit more visual and that will help them understand what the shot should look like based on the adjustments made. Thanks for sharing your knowledge with us!
Thanks for the feedback Kyle, good to hear you enjoyed it! :)
Thanks you, most helpful
you are a legend. thank you
great video thanks for the help will give this a go
Excellent explanation, thanks to you :D
Thanks Heath :)
Wow, great video bro
Thank you
This was very helpful! Thank you
Our Pleasure
Thank you very much, this was very helpful and well explanied☺️🍮
Glad it was helpful!
This helps, thank you. Sometimes I pull a really fast shot (
Yes. Or it can lift up as well if too fine and a lower dose 👍🏻
So helpful, thank you very much! Alex
You're very welcome!
Great video, a variable that often gets over looked
So true Tony. :)
You guys now your stuff ! Excellent !
Much appreciated!
Excellent explanation of coffee extraction.
Thank you!
good tips. cheers.
So very well explained and done
Thank you 🙏🏻
Great info man
So well explained! Thanks man!
enjoyed it very much! thanks for sharing all the info! :-)
Thanks Piotr, Glade you enjoyed it.
Great video really helpful
this video is so great, this is exactly what i need, thanks a lot!
great video with a impressive and impecable explanation 😊
Thanks M Hagex. :)
Great explanation and demonstration to highlight the importance of distribution.
Perhaps one of the most misunderstood aspects of correct dialing in the grind.
👍 Subscribed!
Thank you, we will do more
On this topic! 👍🏻
That really was good and informative. Thanks heaps.
👍🏻
السلام عليكم و رحمة الله وبراكاته 😊
شرح طريقة الصحيحة في تحضير قهوة النيسبريسو في القمة 😇
Salut à tous 😉
Merci beaucoup pour votre vlogue.
Très bonne explication de la technique de préparation d'un café Nespresso 😇
Well thank you so much it really helped
Awesome to hear! Thank you :)
Very Well Done !! Thank you
Cheers
Thank you, great video!!!
Your welcome 🤗
I’ve really learned a lot from this video thank you so much 🙏
Glad it was helpful!
Yes!! Great info
Thank you
I like ur grinder
Thanks 👍
Great explanation on the extraction!
Thank you!
Very informative!! Been lookin for this kind of vid.
glad it was helpful
Enjoyed the class. Ignore the downers, they're not coffee folks! Subscribed to learn more. Thanks ☕😎
Good to hear that you enjoyed it. Cheers
great video!
Thanks!
Very welcome 🤗
Love how there wasn’t any ads to see this video!
Lol nevermind
😅
🤭
EXCELLENT explanation! Thanks a lot!
Thank you for this informative video! A new barista here. I want to learn more about serving the best cup of coffee to everyone. Good to learn this technique
Great to hear that you're finding our content useful and best of luck with you new career as a barista!
At last a video actually explaining you how to do a good coffee. Thanks for the upload.
Glad you enjoyed it!
This video was extremely helpful, clear, and to the point. Thank you for the tips!
Thanks for your comment Chris! Great to hear you enjoyed the video :)
Thank you for the Qs.
Any time!
Good class
I love the intro
Nice work man
thank you we appreciate your support.
thanks a lot. good demo
Thank you
Great knowledge of extracting coffee. Thanks for making this video
That was amazing lesson for barista. Thanks a lot
Great video. No pucking around.
😂
Thanks SO much, your great presentation has confirmed what I feel has been happening with my home espresso machine. The grind is correct, but the auto tamp on my machine isn’t and it’s causing weak spots and especially at the edge around the filter basket. From now on, I’ll manually make sure the coffee in the basket is ready for extraction as you’ve described.
Awesome. Thanks
Great explanation!
Thank you!
Great video, really fills in the gaps (pun intended) that other videos miss to mention!
Thank you
Best video of coffee
Thank you! :)
Super informative! Not a whole lot to find on youtube about finding defects in the puck. Note to self I need to get one of those grinding cups
Same here. Did you find anything useful?
Good video.Thanks
🤜🏻