Espresso Theory
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- เผยแพร่เมื่อ 29 ก.ย. 2014
- Learn the theory, and perfect espresso can be yours. Get the technique: chfstps.co/1nGq5DB
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A six year old video... and it's still one of the best and clearest explanations of espresso and what it takes to make a proper shot.
1.Brew ratio 1:20
2.Grind Size to Brew Time 2:07
3.Brew Temp: 3:09
Poor guy
They didnt give him a chance to talk
exactly what i thought
But, hey, that's why he's here.
and you had to make it worse by talking about it ? if you feel bad you can delete your comment!
World barista champ; didn't get to talk :( Was really curious about his personal take on espresso.
Matthew Seneris the other guy was busy talking about an espresso stool.
Espresso is so fucking delicate, the perfect drink is almost mythical lol
1:10 waiting for game of thrones opening to begin
Thanks so much for all your videos on espressos! I'm a student in Baking and Pastry Arts and I've been doing some research on them. I can always count on you guys to clear up all of the contradicting information :)
+Elisa B SO great to hear! Thanks, Elisa!
One of the best, clearest explanations of espresso concepts.
I find this very helping and informative. Thanks
Loved this video, watched it first when I began my espresso journey a few years back and learned so much from you both. Now my coffee is coming out so beautifully every day. Nice stuff guys, please do more of these videos!
Thank you. That is an excellent comprehensive explanation.
awesome and really teaching material presented in a great way. thanks!
This is such a well produced video, with great examples!
Wow! Thank you guys! The best video on espresso I have seen until now! :-)
Awesome knowledge! I really like learning the details. Keep up the great work!
Wow! as a coffee enthusiast, I'm impressed, you really simplified it! glad I found your video!
nice quick summary there! thanks guys
I love a good cup of coffee. I have to admire those who so disciplined that they can put so much time, thought, and effort into making one.
Very helpful notes
Thanks 👍
Great explanation guys. Thanks for sharing with the World.
Great video and clear explanation
To the point and very informative! What s great video! Thanks!
Awesome video! Thanks for the espresso info!
Personally, I prefer a brew ratio of 1 : 30 when I make instant coffee
Yum
really great!! thank you!
Great video. Thanks alot.
Thank you! This is a really good example.
Thank you so much, great video
Great explanation! Science and art!
This was super helpful to someone learning to make great espresso at home! Thanks!
The background music sounded like techno game of thrones
Richarditong www.reactiongifs.com/r/2013/06/Sean_connery_raction.gif
I'd settle for a lower-volume backgroundmusic
Yea, music way too loud. Had to rewind a couple of times to hear what was being said.
I'd settle for NO background music! @@alexdrudigmail
Very nice vid - thanks
Great video guys!
:)
Great video!!
*Side note if you work at Starbucks none of this matters because the machine does it for you, all of it.
Honestly it's a shame we don't learn about this kind of stuff at the Bux.
They (and other fast in and out places) value consistency over an experience.
that's why the coffee at SBUX tastes average.
Ian Loughead. They don't care about consistency as they do about their bottom line.
How can you hire cheap inexperienced guys , use cheap beans and charge more than the average shop for your brew?
Starbucks!
I gave up on Starbucks years ago for two reasons: the first was a barista sharing that their beans on average have been sitting in storage somewhere in those pretty vacuum bags for up to nine months after roasting, and (2) when I saw him a couple of years later pushing buttons while texting on his phone - I was done. He quit shortly after those new machines became the norm and opened his own shop. An expensive undertaking but he's still going. As for flavour? Night and day.
Honestly it's a shame so many people settle for standardized food and beverages. Tripadvisor and the like let you visit an artisan venue without risking bad experiences. I'm all for less CEOs, more small businessmen. More fun, much better and more diverse food, shared wealth. I need a big company for a car or a smartphone, not for a coffee or a burger.
Thanks so much, my city is filled with cafeterias and i never was critic about coffe, till the day i went to this little place and they got a small menu only expresso and cappuccino , and a gigantic machine and an monstruous line of people , it was an amazing coffe and turned me way more critic.
I've tried several local brands for several months, change settings on the espresso machine, watching video tutorials on how to make good coffee like this, none seems to work, when the beans are meh, the coffee will also be meh no matter different settings I used, and of course different videos use different methods, so there is no correct one, if they all different, then I might as well USE MY OWN METHOD. For me the secret to good coffee is IN THE BEANS !
If I like the coffee taste, no matter what ratio what setting I used whatever I add, it will taste great. So find the most consistent brand for taste that you like and never change it. Other things to consider for more kicks in taste is COLD and SWEET enough but not too much ( I use 8-10 gram of sugar to 150ml of milk and 40-70ml of espresso with 10gram of coffee).
Another thing I forgot to add about the coffee taste is its smoky/burnt taste, I think that is also VERY important. Smoky/burnt taste as we all know it is good for food/meat, I think that also applies here for coffee.
Wow. Really helpfull
Great video ! My espresso is getting better!
Pretty good explanation
thoroughly enjoyed this presentation! thank you for the well laid out information!
- A wannabe coffee snob
:D
Great information. One thing I was thinking is that this applies to all coffee brewing methods, not just espresso.
Yes that's smart. Thank you.
hi ,thanks that was very good information ,but can you help me i have lavazza quzzini machine and i can't find capsule ....i have lavazza grind coffee but not capsule ... any help .thanks
3:33 My best understanding of the Espresso stool comes shortly after having had my first cup of the day. (Apologies. But jeesh, talk about overusing a silly analogy.)
Wait, so if i wanted a 1:1 ratio. Do I grind finer to get that 20-30 sec brew time? Or do i cut the brew time in half since i am halfing my ratio?
I would like to ask something: the 25-35s rule is widely known, but what is the brew ratio you're aiming at when you say 25-35s? Or do you consider time to be a fixed parameter? For instance: regardless of brew ratio, you always try to extract in 25-35s. If now you want a brew ratio of 1:2, then you just grind a little bit coarser than for a previous 1:1 brew ratio. I suppose, then, that as a general rule, you set your grinder to a number that give you the desired extraction time in a 1:1 brew ratio and the only variable to be optimized in any other preparation is the granulometry. I'm not a barista so I don't know if getting things properly.
Wonderful explanation all this time I was drinking less coffee and more water
This video made me want to drink some espresso ASAP
Could've done without the background music
That's for sure!!!!!!!
What brand is the espresso machine you use in the video?
How do I make a quad expresso? I have an expresso machine, but it only has a ground coffee holder sufficient for 1 shot? Thank you.
So for brew temp. Is this the temp that ends up in the cup, or the boiler temp? If it’s what’s in the cup, then the boiler temp needs to be higher, no? If that’s the case, what is the general rule for how many getters higher the boiler should be set? What temp do I ideally set the PID?
终于看到有人把这问题讲清楚了
Please stop using the word "stool" when talking about coffee.
good coffee makes good stool
Hi! Great video. ¿Does the brew time varies with the ratio? 🤔 I can imagen it does or do we set grinder ?
Sebastian Velez. Yes .
The idea is to try getting to your preferred ratio within that certain time.
If in 25 seconds you only get 10 grams, you adjust the grind a bit more coarse.
If you then (eventually) get 36 grams espresso (from 18 grams of ground beans) and you still don't like it, you may try another extraction ratio.
For example you may try to get 30 grams of espresso from 18 grams of beans.
You will need to grind a little finer again (but not so fine that you get the 10 grams you had before.
Good luck. It may take a few shots before you get it to where u like it.
(Don't change grinder in big steps. And remember there might be a little of the previous grind setting come out first)
Are you taking about 25-35sec after the first drip, or including the prefusion, like pretty much as soon as I flip the switch?
The clock usually starts when the coffee becomes wet and pressure is applied. If you're doing some non-standard pressure curve, then you need to experiment with your exact conditions to figure it out. But the ideal time will still likely be in that range, starting from the beginning of when pressure is applied (like, the beginning of the pre-infusion).
That 25-35 second number, is that starting from when the first drop of espresso exits the portafilter, or when you hit the start button/pull the lever on the machine?
when you hit start.
The first drop
LoL.
That's totally up to you.
Lets say 25 from first drop or 35 from pushing start.
Mine usually starts to drop about 6 or 7 seconds after start.
Thats good question here!
From the time you turn on the pump.
Great video. I believe if you understand these 3 concepts, you can make a decent espresso!!
To the critics, take 5sec and Google the names of these gentleman teaching us, then try and come back saying they don't know what they're talking about. Get informed first
Sorry but not! Look how real espresso is made first.
Daniele Longo I've been a professional barista in Australia for years. This is pretty legit, we take our coffee extremely seriously over here
Try telling that to an Italian person, who actually know how to make that stuff since they came up with it.
You mean the guys who make their espresso with up to 50% robusta? We seriously have to stop thinking italian espresso is the standard, it's not. I've been a professionnal barista for almost two years, and a home barista for at least 5, I've been to italy several times (Roma, Verona, Fiorentina, ...) and as a coffee guy I've tried several coffee shops each time I've been there. Now, I've had some really good coffee there, I'm not saying I've not, they made some really good coffee at some places. But they also make some low quality coffee. It's really like everywhere else in the world, they have good and bad coffee shops, but they really tend to use way more robusta than anywhere else. And I'm really not a big fan of that.
Charles Babinski is a world champion barista.
ive tried all the lavazo's (each good in their own ways) and no matter what i do ie: amount of coffee, tamping pressure, pre heat the machine... i just cant get Crema! what am i doing wrong... :( .. my machine is the breville duo temp pro
Where do you guys get your knock box?
The difference I found switching to a high quality coffee was amazing. Then actually buying a quality burr grinder and figuring out the right setting (not the best, but the best I coudl afford) made the next major difference. I will try weighing things out to see what different ratios do. Currently I figure I am closer to the 1:1. Thanks for the informative video.
Ian Loughead. That's exactly right or perhaps in reverse order.
A good grinder and grinding shortly before you brew make such a huge difference.
Then getting your beans from a small local roaster also does.
Don't even look at beans in supermarket.
When they say brew time 25-35 secs, how do you count that? Does it start when the coffee f rust starts coming out of the spout?
Rei do Japão. If the recipe asked for 23.74 seconds you would have a valid question.
From the time you turn on the pump. Always.
I don't know but when I got a recipe for certain coffees like 21g of medium roasted Colombian or Kenyan coffees shot over 21-22 sec for 40ml(double ristretto) and 18g of coffee for a darker espresso blend shot for 25 sec for 40ml(double ristretto) and stopped using grams of coffee in and grams of espressos out my espresso got so much more consistent from day to day and now I really only have to think about tweaking the grind to go tiny bit finer as the coffee gets older and I also know how long each coffee I'm using have to rest before I can make espresso with it and what the peak time for each coffee is.
Usually the peak time is around 7-10 days from roast but darker coffees fade much quicker so 3-8 days from roast is ideal I think.
When do you start measuring brew time? When the espresso starts pouring out or when the water hits the coffee?
Patrick Lawton. Doesn't really matter.
Most people (most machines with timers) start counting when they hit the button.
The 25 to 35 seconds range shows you that its not quantum physics.
I don't get egy people get angry when someone moves away from the classic italian style of espresso, and make one like in this video.
Once they said the Earth is flat. Then they realized it is not.
They said that atom is the smallest part of anything. Then they realized it is not.
Of course, coffee is nowhere near these things, it's not a big deal, just a drink, but it can change. The classic way was 7/14 grams of coffee and 25-30/50-60 ml of espresso. But why? Why not 10 grams of coffee and for example exatly 32 grams of coffee? Because italians came up with these ratios. And they liked it. But it was 20 years ago. And people made a lot of experiments on what happens during making an espresso. Not what may happen, what exactly happen. And now they van make espressos which taste much much more sweeter than the italian style espresso, can have a lot of different aromas and flavours, just as a good quality wine can. Why don't you guys say these things about wine?
It is okay if you like the italian style, but you have to admit that coffee now is not an exact 7g to 25 ml thing. It is changing. If you do some research, you can see that these two people in the video are in the top top top of the coffee industry. They KNOW what they are talking about. It is an other thing if you do not follow the changes.
2 years ago i drank only italian style espresso. Then i tried one whit these methods. After that, i couldn't even look to an italian style espresso. I liked it so much. Now i drink both, because i saw the good things in both. Everyone can choose which one is closer to them, but now espresso is CAN be different than just the classic italian style. Just watch a World Barista Championship. Not Italian, World. They serve espressos, and most of them are made the way like in the video. And almost every winner did the same way like these guys in the video.
sorry for the long comment.
* don't get why ...
Great comment and insight. Thanks
Of course there's no need to get angry about this. Maybe those who do drink 20g-espressos. Too much caffeine, and they get edgy. I'll stick to 12g
Getting 25ml of espresso out of 7g of grind, taste really watery, acidic and gross. The old ways isnt always the best way.
I just saw, two hours ago, the Friends episode where Phoebe and Ross discuss wether Evolution is real or is not...Nice argumentation man!
Al Capuccino's favorite drink.
I see some of the comments discussing about the italian espresso, yes we made it first and ours coffee is very appreciated all around the world but as an italian I would like to point out that not all the espresso are made in the same way here, they’re almost all good for our taste but some other are not so much, it depends on the bar that makes it, Naples is also considered the best place to drink coffee and to eat pizza, because they come up with that, you will be 100% pleased for sure after being there, the city is also wonderful with all his history and art, his volcano and one of the best seaside and isles of our country, moreover the majority of people who lives here are the best of our boot, very kind and cozy and that statement is said by a north italian person ;)
For those masters of coffee, please advise if beans of Gut und Gunstig is ok for coffee shop. I'm sorry for asking this but I think they're quite fine.
Great video! Simple, straightforward and informative!
I learnt so much within less than 4 mins. Please have more video about coffee like this! :)
Could you do a video on how proper preinfusion works, how long etc.?
Marodeur1981. Pre-infusion is (in my opinion) a bit over appreciated.
The idea is that you swell the puck with water before you start the extraction. It is believed to improve the consistency of the puck and hence prevent channeling water through less densely tamped areas in the puck.
How much water and how much time does it take for the entire puck to be soaked? That depends on your machine (how fast can it ramp up pressure) and on how much you tamp.
You can start by 3 seconds preinfuse and 3 seconds waiting time.
You may also try grinding a little finer and tamping a little less. Or try getting what is called a bottomless portafilter.
If you can see the coffee come out equally from around the filter (not more on one side compared to any other side) you won't gain much if anything from pre-infusion.
do you start the brew time the second you turn on the notch? or when the liquid starts coming out? for me, it normally takes a few seconds before liquid actually starts coming out;/
Timothy Wu. Doesn't really matter.
Most people (most machines with timers) start counting when they hit the button.
The 25 to 35 seconds range shows you that its not quantum physics.
should I be concerned about the pressure? I BREW good tasting spresso, but I neve got the right pressure on mine machine display, this up set me a bit.
does this 25 to 35 sec extraction time include. a couple of seconds of pre-infusion? like in those home espresso machines?
Yes
Do a tea version of this
I like this video because I learned a bunch, but I wish it would tell someone new to coffee, what we should look for in terms of flavor, texture, type of beans that make a good espresso
+KaMak719 Hi there! Check out our Espresso class here: bit.ly/1RiyhE7
So at the ratio of 1:1, what is the expected TDS yield
What espresso machine brand is the one in the video?
Aileen Kelly La Marzocco GS/3
I would assume the info about type of grind and how quickly water goes through it applies to brewing regular coffee as well?
Nick Schulte most certainly.
Bruno Danese thanks, I’ve been doing just that since seeing the video, and I can tell a difference.
Where does the coarser to fine fall in the chart?
does the brew time matter if I use a pressurized protafilter? no matter what grind I use even at the finest, they all come out relatively quickly.
+xMinimalistic Yes! We've found that brew time always matters.
Try roll tamping
See, this is how coffee should be enjoyed. Great vid.
Brew time 25 sec count in first drip or when I start machine ?
Yes including the bloomtime
Should temperature be adjusted for high altitude?
nowknow. You are thinking about water boiling at lower temperature at high altitude.
I think there should not be a reason for that, because the espresso machine regulates the temperature (either through a thermostat or more advanced through a temperature controller)
It does not boil water as ' poor-over' coffee makers do or as you would do for making tea or boiling potatoes.
All true this help me a lot even my teacher told me the same haha
I have $200 to get an espresso machine and a grinder , what do you suggest I get? I was going to buy the DeLonghi EC702 for around $150 and find a grinder for $50 if that works what grinder do you suggest? Any suggestions would be a big help thanks!
Dylan Stricker I hate to break it to you, but you cannot get anything for that kind of money. You can barely get a serviceable used grinder for $200, let alone an espresso machine on top of that. I would suggest scouring ebay for a used Automatic espresso machine in that price range. That would be a good starting point, however tamping, dosing, etc. is out of your control. Another suggestion is just getting a very nice drip machine and hand burr grinder setup. I have a bonavita bv1800th and a Hario hand grinder and it works excellent for drip coffee and fits your price range. Good luck on your search!
It takes some work to get it right, but a ROK espresso maker with a hand grinder like a Hario can team up for excellent espresso. If you find a sale you can get both for $200.
So as a learning home barista, the key things I need to dial in are ratio of coffee in/out and time. Tamping is not one of the key factures?
Simply put, the brew ratio is the relationship between the amount of dry coffee used (the dose) and the amount of coffee extracted (the yield). This relationship is usually expressed in a dose:yield fashion, so a ratio of 1:2 means that for every gram of dry coffee, we will extract two grams of espresso. - Google
Wow
Is the best way to make Espresso
Or... you can follow the specifications of the Italian Espresso National Institute:
Ground Coffee Portion: 7 g ± 0.5 (double 14 g ± 1)
Exit Temperature of water from unit: 88 °C ± 2
Entry Water Pressure: 9 Bars ± 1
Percolation Time 25 seconds ± 5
Volume in cup (including froth): 25 ml ± 2.5 (double 50 ml ± 5)
Recep Ünel
This is considered the perfect Espresso... they have International Competitions with these specifications as the requirement... the Italians never made disgusting espresso... even in the 80's. Did you think that Espresso was somehow the equivalent of cheap drip coffee just because it was being done in the 80's? When Espresso was first introduced... if it were disgusting it would have not gained any popular ground, and would have been dismissed.
Again... you probably shouldn't reply if you don't know what you are talking about.
Recep Ünel
"I think i know a few things about coffee."
Apparently not... because you think you know better than the foremost experts on the subject... you may want to consider a new profession.
+Chipwhitley274 Taste varies from person to person. Personally I've never been a fan of Italian espresso. I like medium-light roasted single origin espresso and ratio about 1:1.7 but it also depends on the coffee I'm using.
Stefan Sigfinnsson
Nothing about the proper Italian method indicates you cannot have a different roast or single origin. But this video is talking about water temperature higher than it should be, and ratios that are off.
The reason the ratio is important is because we are talking about a baseline... of course you can change the ratio depending on your taste, but then we call those Ristretto or Lungo.
Having a universal baseline allows consistency in understanding and consistency in product. Otherwise you will get something different from espresso shop to espresso shop.
***** Ok let's take the drink Cortado. Wikipedia says it's 1 part espresso and 1 part steamed milk.
I commented on a post from a coffeehouse that roasts and brews speciality single origin espressos where they were asking if a drink on the picture was a cortado or a latte and said this ratio for cortado and they respond like this:
"Approximentaly. It all depends on how big the espresso is. We don't nail down exact volume of water that "should" be used but evaluated it from day to day based on what tastes best in harmony to the grind setting on the grinder and volume of ground coffee. Everything depends on the roast date and which coffee we are using. Just to mention few things"
What was the point of having that other dude?
KENTOSI. Requirement from the sponsor. Besides they are besties!:-)
I don’t even have an espresso machine but watching someone make an espresso to me is as pleasant as watching a good barber trim hair, or the smell of a wet mop.
Anyone know the name of this song?
so... if i have 18g of coffee in the porta filter, in a ratio of 1:2, i need 36g of caffee in the cup... and that how much is in ml?? is 18g for a cup of 60 ml??
36ml
Low Roast taste soooooo much better, poor Italians... (And I've been in Italy a looot)
And I'm not kidding, hard roast has to be drank with sugar like honey, syrup, Maple syrup, vanilla syrup, etc... Low roast has to be drank without anything cause it's more acidic and sweet than hard roast.
Harder roast produce more acrylamides (which is a cancerogenic substance).
Coffee can be brewed between 86C and 94C but then it has to be tested (tasted) for each degrees to be perfect.
You have to mix your coffee even if you don't put sugar in it cause first, you have the body, then the sugar, then the acidic taste.
Just sous vide it :D
What espresso machine is that???
En Perú tengo un café muy rico, Coffee very god, peruvian
The right espresso should be bold in a robust tasty way with a slight tasty bitter bite - not that wood-like bitterness which comes of badly made coffee that causes people to dunk loads of sugar in. I would get an espresso machine that makes it the first, not the second way
so does shot volume not matter with this method?
Correct. Forget volume. Focus on Ratio.
Now , Where is my Tea!