Understanding Coffee Extraction Defects from an Espresso Machine
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- เผยแพร่เมื่อ 1 ต.ค. 2024
- In this video here at Artisti Coffee Roasters we take 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 our 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.
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.
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
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!!
Finally, someone who actually knows a lot about making great coffee...
Appreciate your comment! Thanks :)
Excellent video, more of this in-depth real world is appreciated.
Thank you 🙏🏻 Glad you liked it!
What is that plastic bowl you grind your coffee into? Any link to buy it?
Did you ever figure out what that was??? I would also love to get something similar that exactly fit my porta filter
www.spotlightstores.com/kitchen-and-dining/kitchen-storage/containers/decor-bright-healthy-6-snack-dip-tubs-75-ml/BP80231088
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🤦♀️
I am a total home beginner and would like any suggestions on why a get a lot of water settled on top of my puck when I have finished my cup? Have I packed the espresso down to hard or is my grind too fine?
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!!!
I like ur grinder
Path of least resistance mate. 😂 not least path of resistance. Awesome info nonetheless!
fair dinkum ozzie!
You gotta be fckn kidding me!the moment I see the barista compactinv the coffee like that I get the fck out!!!!
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 😇
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 ❤☕❤
Would be nice if you actually had a camera zoomed on the puck/portafilter so we can it when you say “as you can see” (which we can’t). Also, it could have been a 2 min video instead of 12.
Sure, it’s one of our earliest videos, we have improved our production quality from this kind of feedback. Thank you 👍🏻
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!
I get that seal break that you explained around the puck. Unsure what to do about it. Maybe i'm temping too hard..
Lower your dose of coffee 👍🏻
it's a basket. Don't ever put coffee in your handle, as it wont make a good coffee.
Yes true, easy to get muddled up!
Am I tripping or did the first cup have less liquid in it compared to the second so no shot they are the same amount of liquid.
Trippin.
Interesting. Why some people say that it should take about 20 to 30 seconds for extraction?
Every one have their reasons, it all comes down to taste
@@ArtistiCoffeeRoasters
That's what I think. 👍🏻
Why doesn’t my coffee release cleanly from the puck after extraction? The whole basket falls out and then I have to take the basket and bang it or dig out the coffee grounds. I don’t believe I am tamping it too hard. I’ve tried lightening my touch. I’ve tried putting a little more pressure, but I can not get coffee grounds/puck out of the basket without digging them out or banging the basket around….help please… new espresso owner here
You are putting too much coffee in and it sounds like it’s a very hard puck. Lower your dose (use less coffee) and use a finder grind.
@@ArtistiCoffeeRoasters thank you I’ll give that a try. I was weighing out grams for the coffee. I have a two shot port filter and I was doing 15 g. What would you suggest instead? Every cup is a learning experience and I love your videos for Assistance..
hello from Malaysia!!!!
its a really good video👍👍!!.
helps me alot to improve my extraction!!
thank you very muchhh sir👍👍👍
🤜🏻
i've tried your method in brewing espresso.
mainly in how you distribute the coffee by tapping the portafilter on the edge of the table and the way you tamp the ground coffee.
surprisingly!!,it does make a huge difference in the way the machine extract the grounds during brewing!!!.
my extraction time is now much better & the quality of my espresso is getting good results!!..
i really appreciate your video!!
Thank you very muchh!!!
Was really intrigued by the automatic Pugpress tamping station he was using... until I went looking for it and found it along with a hefty price tag of $1,190 USD... YIKES!..
Yes a bit pricey, but it really helps consistency and reduces staff injury. When your doing 50-100kg of coffee per week it’s an essential tool
@@ArtistiCoffeeRoasters No argument for a cafe or coffee shop... just a little pricey for someone who only pulls two or three shots a day ;)
This is great information but I could use a close up view during extraction
Look out for version 2 coming soon with more close ups, your not the only person to say this.
I wish you could show us the color of crema on both coffees. I have no crema in the coffee I brew. I don’t get it yet.
yes, we will have to go back and add more to this video series
I am not going to dislike the video due to the accent, great video. But geee, that's a big basket.
👍🏻
stupid question: how can I find a plastic container like that? It seems to fit perfectly on the portafilter.
Have a look at the kitchen type section of your supermarket, mine were in a packet of two with snap on lids (for about a dollar)
@@pnkymcbuttrball1148 I saw them advertised as specialty items for coffee and had a price tag to match... then I just happen to see the exact same item at the Supermarket!
@@pnkymcbuttrball1148 correct. they are decor brand lunch containers.
@@ArtistiCoffeeRoasters perfect, iv been looking for this exact thing.
@@ArtistiCoffeeRoasters This one you mean? www.decor.com.au/product/pumped-brain-food-snack-boxes-150-ml/ Seems to be exactly 58 mm
Please get a lav mic, it will improve the video quality ten fold.
Maybe I missed it but isn't 22.5g a double shot?
22.5g is our dose. A double shot for that much dose would be 45g of yield. That’s a 1:2 ratio.
22.5g of yield would be a ristretto being a 1:1 ratio.
Hopefully this helps but we have a video coming out soon all about ristrettos which will helps with this.
which machine do you recomend for someone starting own coffee shop?
It’s all depends on how much coffee you are going to make. We like La Marzocco as a brand that will grow with your business and they are quite reliable
Pre-infusion also improves extraction...
👍🏻
Great video, thanks for explaining the good and bad points so clearly, although a few close ups would have made it an excellent video :-) I've taken a couple of your points on-board and the quality of my coffee has already been drastically improved!
Glad to here, yes this was one of our earliest videos. 🤙🏻
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 👍🏻
Hi, i am not sure if this if you could answer my question. but i am using delonghi stilosa ec230bk. I've tried alot of things even getting a better portafilter and better grinder i even bought alot of things that said would improved my espresso pulls. But my machine pull too fast it pull around 75ml in 30secs on 18g of coffee grounds i tried making grinding my beans even finer just made my puck wet but it still pulls 75ml in 30sec
This video is outstanding. I have exactly this issue with inconsistent underextraction and burnt edges around the puck. Thanks so much!
Our pleasure!
Ferg mey seydweys, That puqpress costs 800 bucks
If you're using an input of 22.5g of coffee, what size portafilter cup are you using? My cup supposedly is for 18-22g, so should I be using 18g? Like, what size cup do you have where you use 22.5g? 25g cup?
Every single time he says "you can see that" I am thinking "I can't see anything!"
Isn't that cup a little bit too big?
What is main issue of not having crema from espresso machine?
Ensure coffee was roasted within 3 weeks, try darker roast, finer grind, increase dose. Let me know how you go.
Officially know now, my phone is literally reading my mind. Was thinking all day at work about why my extracting wasnt working well but guess what?! Open TH-cam to see how to do it properly and boom this is in my suggested videos lol.
Focus your mind on your work man, unless you work as a barista
@@mtksbctk haha yea I started as a barista 2 weeks ago
Wow mind reading! haha
I think we see this a lot in the industry where baristas get so caught up in the numbers,!extraction time and output weight they forget to taste the shot they’ve just pulled.
Yes, there are many out there as well that do not drink coffee at all. 😂
Upspeak is so annoying. I’ve spent £1000 plus on coffee hardware all to no avail. The coffee is simply awful. So I am returning to instant coffee. It’s quick, easy and tasty. As for my machines ….. bye, bye. Off to the local tip.
Never seen that shaking technique before, but THAT will solve the problems with my macap m4d, that with some roasts, clumps quite a bit!
Is the small cup you're milling into something special or just a plastic cup?
It’s just a plastic cup that fit perfectly into a 58mm group handle. You can by them in steel as well. They are called dosing pots
After i made a espresso my puck is hard and dry and wont come out by tapping...what does that say about it?
You have too much coffee in your basket. Reduce the amount in your dose and allow the grind to slow the coffee not the expansion of your high doses coffee
Thanks
Great video thanks ! I liked the small container that you put the grinds in before transferring to the basket, did you buy them online ?
They are decor brand, available on our website
Hi! What should I do if the extraction is only lasting 15 seconds? 😬
Make your coffee grinder finer and increase the dose ( amount of coffee)
@@ArtistiCoffeeRoasters Thank you so much! :)
Learning and practice is the key. Technique is essential and should be consistent everytime, adjusting is base on type of coffee beans. Warmer ever I use different vendors or products I change the settings of my grinder and the volume of coffee in the portafilter till I achieve the flavor.
22.5g / 45g is this a 1:2 ratio?
Yes it is. 22.5g of coffee in and 45g out is a ratio of 1:2.
Is this humor or stupidity?
Great video. No pucking around.
😂
Isnt a 38 second extraction too long and you will start to burn then grind? I have been told 25-30 seconds maximum time. Look forward to hearing back from you!
Depends on your recipe. All equipment & coffee is different so there isn’t rules, just recipes as guides.
The long extraction time in this video shows what good distribution can do but doesn’t actually reflect our recipe, we wouldn’t use a 38 second shot. But because of good distribution, we can go courser to speed up the shot and have more opportunity for even better flavour.
Watch our other videos on hour to make your own brew recipe at home 👊🏻
Great video ! I do have a question about espresso: just changed beans (super fresh, recently roasted, from good source). 18 grams into the portafilter. But unlike previous coffes, this one takes too long to start dropping (10 seconds in Breville Barista) and it basically drips, without continuous flow. After 25 seconds, cup has about a 1/3 of a normal shot. I reckon the grinding should be coarser, aside from good distributing and tamping. But it's been a struggle. Does coarser sound about right?
Yeah courser is the first move to make. Fresh coffee is very absorbent and expands so best to use it 7-21 days from roast date usually.
Try courser, then try ageing.
Thanks
I’ve noticed that every single change of beans changes my grind to get a good shot. So weird
Rodrigo, Thanks for asking that question. I'm new to this and I think it's called 'choking.' I just received my Breville Barista Pro today and I experienced the same exact thing. I watched a different video on TH-cam and in that video, that person was using the exact same machine that I have and she was pulling syrupy looking shots that looked amazing. She was using grinder settings that were much much lower than the recommended factory settings... So, I followed her recommendations and barely anything came out. My coffee beans were roasted about a week ago. Anyway, I'm going to change the settings back to what Breville recommends for a coarser grind and start there. I searched for a video about choking, but couldn't find one. Glad you asked the question.
Nice work man
thank you we appreciate your support.
I'm more interest in how your espresso machine can dose the amount of liquid came out of the porta filter. What kind of feature is that?
It has a flow meter that checks the amount of water going to and through the brew head.
Most probably it's Gicar flowmeter.
it is called volumetric espresso machine
Wow, great video bro
I'm by no means a professional nor an enthusiast. I am just looking for ways to improve my home-made espresso cups of coffee. This video has helped me get more insight of what's happening.
I use a simple Rowenta espresso machine which doesn't have any settings. What I do is I load the portafilter with about 14 grams of ground coffee bought from the store. I don't have a tamping tool but I have found a tall glass cup which fits PERFECTLY inside the top of the filter. So I use that to tamp on the coffee and even it out. I then slide it in until it's fairly tight and extract for about 25-28 seconds.
Sometimes the coffee is very watery, sometimes the flavor is barely noticeable. I just bought a replacement portafilter because the old one broke. Do you think I should try to level out the coffee with my finger before tamping it? Would how tightly I screw on the portafilter affect anything too?
Kryndon64 there is so much to unpack here! I would definitely recommend distributing the grind in the basket. Also I have found investment in good quality equipment more than pays for itself in extraction improvements. (Get a proper tamper) Another thing I would recommend is investing in a grinder and using a good quality coffee freshly ground. How tightly the portafilter is on should not affect the extraction. Thanks for watching. 👍🏻
great content! but can you please upload again with dehumming and lower the exposure. you can do this all in DaVinci resolve for free!! or if your in melbourne maybe i can film for you :P
my espresso machine always leaves some water above the puck. I've tried different packing pressure, grind size, amount of coffee, fresher beans. I don't know what is wrong.
Kevin, it could be too much "headspace" between the puck and the distribution screen in the group head, if your machine doesn't have a 3 way solenoid valve the water will sit on top as well.
if you doing it like this your manager might not requiring your services the next day it is just too long for just a bloody cup of coffee. all customers might just find another cafe since their morning coffee only 10-15 minutes
Hello. My barista coffee machine is dribbling water and the pressure has gone..
Well thank you so much it really helped
Awesome to hear! Thank you :)
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.
Why is the first cup no where near full, but the second one is to the brim, but you say you got the same amount?? What am I missing?
G'day, just wanted to share my two cents worth...after watching your content I thought "what can I do to improve my shot from a Delonghi PrimaDonna Automatic machine"?....
So I noticed my grind burr was quite coarse at just under 7...so after a full descale cycle...I ran short blacks dialing down the burr after each shot until my shot ran an improved colour and the creme sustained in the shot glass...now sitting at 3...
So thankyou for delivering first principles so clearly....now to find a single group machine that is worthwhile... any suggestions?
Cheers and Happy New Year from Rodders in Melbourne
Glad this helped you. If you have a sub $1000 buy a breville. If you can stretch to $3000 look at any of the Italian made HX machines, like the isomac, quick mill or Giotto’s they are the next level of machine, can be repaired easily and last a very long time
i always get center channeling, i always assumed it was because of my machine (gaggia viva deluxe)
The fingers is not distribution makes your hand messy
Where do you get those little plastic doing cups from?
They are decor product. Available online in a 6 pack.
@@ArtistiCoffeeRoasters Perfect! That's awesome, thank you so much.
Why is the 36 sec mark? I have always practiced to get my shot at 25-30 sec for a 1:2 ratio (16-32). Am i doing it wrong? Great vid btw!
Hi Nikos, Great question! The size of the basket, dose along with many other variables will influence your recipe and how long the extraction goal time is. If you like the taste you are getting from you 25-30sec extraction you are not doing anything wrong! We will defiantly be shooting a video soon on how we develop recipes so keep an eye out. It all comes down to the taste you are after.
Can you tell me where I can get the small plastic container you are dispensing the beans into. My thanks.
In Australia we get them at Spotlight. :)
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
SO much traffic noise.
Yes! We have it fixed it our newer videos
How can you accurately judge the tamp pressure >
You can use a espro tamper that will click when you reach a set pressure. Many people press too hard, so in a team environment it’s good it put everyone’s hands on a desk with the palm facing up then ramp on there hand so they feel the pressure. Or buy a auto tamper like a puqpress. 🤙🏻
@@ArtistiCoffeeRoasters None available for the Sage here in the UK, well not on Amazon... (:
Awesome video. Thanks!
Cheers
Any tips for pulling single shots?
As a preference we won’t use them, if you have to grind more coarse, don’t ramp too hard and don’t overfill the baskets.
Enjoyed the class. Ignore the downers, they're not coffee folks! Subscribed to learn more. Thanks ☕😎
Good to hear that you enjoyed it. Cheers
You need someone to help record your video
We're okay for now thank you :)
Did he say “We’ve got no time to muck around”? As someone who hates cursing, I love it! His accent is adorable ☺️
👌🏼
Hello Joel, what causes coffee puck to get stuck at the shower screen after extraction? I'm using dark/little oily beans.
You have too much coffee in the basket and as the water expands the puck it’s over pressured and pushes it to the top shower screen. Use a little less coffee. 👍🏻
The only lacking is showing any channeling happen with the bottomless portafilter.
Next time 😉
How is that only 45g ? That cup looks huge and it's full to the top. I have some tiny espresso cups (more like ristretto ones) which are smaller than my 51mm portafilter and halfway filled with water they hold over 40g
Remember Sergiu that weight and volume are not the same, this is why we weight espresso and do not rely on volume. Fresh coffee with a large amount of crema has a larger volume than an extraction with no crema of the same weight. :)
Your 38 second extraction also resulted in what looked like a larger amount of coffee /pour. Was that you aim? Would be clear if more attention was given to the evidence than the theory. Good tips all the same
Yes, thanks, we will do a follow up on this video answering the many questions we have had
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
I've been using a leveler and it really ups the game- you almost don't need to tamp much; I have a Lelit Bianca which lets me decide on the extraction and pre-infusion what about the bit of splashing that happens the first few seconds around the edges of the cup? Other than that first bit of splashing, I get a really great center pour with a naked portafilter
A slightly longer pre-infusion would help with the splashing around the cup. Great stuff!
Won't a 38 sec extraction make the shot too bitter? Over extracted?
Yep, Not the point of this vid. We are talking only about puck defects in this one :)
cool beans
Sound sync seems to be off?
yep, some of our earlier videos had a few bugs, we are pros now 🤣
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 :)
I'm getting my puck stuck to my dispersion screen after brewing. Any idea why this is happening and how I can correct this?
I have an ECM Classika set to 9 bar and about 92ºt the brew head. I'm working with a "7 gram" Ascaso competition basket and a 58.5 mm tamper. I've been loading the basket to 9 grams (which is just under the ridge line) but it can fit about 11 grams. I'm getting about 18.5 grams out in 30 seconds but also getting very minimal crema. I'm using a light roasted Uganda that is 9 days past roast and a medium roast Ethiopia that is 4 days past roast. Any thoughts and insight would be extremely appreciated.
Thanks for the Vids and keep em comin!
Your brew recipe is good. The 11 and 9 gram is too much for fresh coffee at age 4-9 days. It is expanding a lot and changing not only your extraction but also choaking the shot as it his the shower screen. Either age your coffee to 14 days or reduce your dose to the 7-8. Fresh coffee has a lot of gas in, you will be tasting it’s for sure at 4 days in espresso.
@@ArtistiCoffeeRoasters Thanks for the reply. I dropped the dose to 8g today and got the same result. With these beans at a much darker roast than I’m used to it your expansion point makes total sense. Brewed as filter the dose blows up, nothing like the light roasts I am used to. Didn’t want to waste good coffee dialing in my grind so I got a „light“ and „medium“ roast from a local roaster but they are both dark, oily and toasty tasting with high CO2. 7 grams dry is too shallow a bed depth and quickly starts channeling before it expands. Maybe I’ll try some preinfusion with the 7 gram dose.
Thanks again!!!
🤩
:)
Thanks, that was interesting. I've never seen a barista use a little cup to catch ground coffee, then transfer it with a shake. Usually the grind falls straight to the filter and they tamp. Should they all be using your process to make my cup of yum even better? (And should I be doing this at home too?)
Yes for sure, we encourage you to use it at home to get consistency
So are you supposed to grind into a cup like that before transferring to the basket? At the coffee shop I work at we grind directly into the basket, which wouldn't really allow for the shaking to remove clumps like you did, as there's no top haha
I would defiantly recommend using a pot. It helps with a few things. The main reason we use a pot is to weigh our dose easily every extraction (every individual portafillter weights a different amount so you need to tare every time if you are weighing in portafillter.) It also helps break up clumps in the Dose as you mentioned Christopher. Sometime it can be hard for cafes to see the benefits of using pots, the main feedback we get is that its a slow process, we have found if used correctly it can be quicker!
What if when you check the basket after extraction and there is water sitting on top so grounds are still quite wet
This can be that you have aged coffee and it’s not expanding, it’s ok as long as your shot has not flushed and gone fast at the end of your extraction. You can increase your dose to help this if you after a firmer puck
touching the coffee with your nasty fingers... i am out
Great
So longer extraction time for the same yield == better taste?
Why is there a *d* on your back?
Are you referring to the reflection? If so it’s an a, it’s our logo
@@ArtistiCoffeeRoasters Hah, yes. I didn't expect a reply! Thanks for the nice puckology tutorial!
My E61 machine at home shows 10-10.5 Bars of pressure at the pump (Rotary type). Is there an offset or sort such that pressure at the puck is actually lower in pressure or would it be same 10-10.5 Bars of pressure at the puck? If same pressure, should I lower the pump pressure down to 9 Bars to get better extraction? It feels like the higher than 9 Bars of pressure is contributing to channeling and I often get very fast watery extraction which results in my shots finishing at 15 seconds with watery extraction around 40 grams out (17 grams in).
These is a pressure valve to release pressure in most machines, but it should be set at 9 bar. All rotary pump machines have access to the screw to change the pump pressure. Pop in a blind basket, run the pump and adjust it to 9 bar. 👍🏻