Just came across your channel. Nice work! This is more of a beginner video but wanted to add one more thing. If you feel your grind size is roughly ok and your timing is roughly correct but still sour, you can extract that extra little bit with a pre infusion. In beginner machines you probably have a single boiler so when starting a new shot, run the steam wand for 5 seconds (catch that water in a container) and that will divert flow to the steam wand while still sending some to the portafilter. It’s a “manual” pre infusion but lets you grind a bit finer and get that extra bit from those pesky light roasts when you don’t have temperature control or programmable infusions… and before having to play with timing, dosing or temperature too much.
Thanks Ryd, great video. Good to see your channel is expanding. It would be awesome to demonstrate these kinds of things on typical home machines that most people would have - Breville Barista express, Breville Dual Boiler, Sunbeam machines, etc. I see a lot of people get these machines at RRP and then sell them off real cheap because they think they don't work, when they really just need some education on how to use them. Sure, home machines aren't as schmick as machines used in cafes or the demos on other youtube channels, but I've had my Breville dual boiler for 6yrs now and it has consistently produced extractions that are better than what I get at most cafes. Roasting your own beans is also a great thing to learn - way cheaper than buying roasted and you can do wonders with a cheap stove top roaster from ebay like mine. Price-wise, almost half the price of buying roasted. I'd love to drop by your cafe one day mate! Thanks and stay safe!
Thanks man! 🙌🙌🌟 Yes absolutely, the Breville pro/express are very commonly discarded because they seemingly don't do a good shot, but this can be helped by tweaking the menu items. I will definitely do more on them. I totally agree on the dual boiler. Best machine at that price point for sure. My main problem has been with the lifetime of them, mine typically lose the seal on the boiler within 3-5years so getting 6 years from it is awesome. Yeh definitely make sure you pop in and let me know when you're coming in so I can be there to chat. 👌
I bought the dual boiler with the breville grinder and still not sure about the grind setting. I bought beans from a local roaster and i ended up grinding on #4. Super fine because it seemed to taste better the finer i went on that specific flavor. It was coconut cream bean. Im still getting a somewhat bitter flavor alone. Def drinkable if i add the milk. I have adhd and def learn better when I'm actually doing as i go but your videos are def easier for me to learn from than others I've watched. Thank you so much!
That's great to hear Carm! I have ADHD too and so that's probably why my videos work for you because I make them so I'm able to watch them too 😂. One thing I always do on the dual boiler is turn the preinfusion right off (default is 6 seconds). That might help with your extraction and then you can adjust the grind a little to get the pour to last 27seconds. Let me know how you go! 👌
Some good tips. Quality beans, good consistent grinder and scales with built in timer definitely improved my home barista skills early on. I think it’s important to also say to do the weight and timing each and every time. As beans age they extract differently so dial in often. What works on day 1 of opening your fresh beans will likely not be the same after a few days let alone 1-2 weeks after opening.
Yes absolutely. All coffee brewers will over or under extract. We used plungers and Mokapots for years without understanding the importance of a recipe. For Mokapot I would start with a 1:12 ratio and if you want it a bit less intense go to a 1:15 ratio. Have a play around with it and see what you love the most. 👌👌
Great info but it came out a bit short on the learning scale. You did a great job on the setup of the premise that it is very easy make a mistake of under extraction. Looking at the test, the shot where the viewer has to determine the shot. Now I’m all set and focused on looking at what is happening as coffee exits the portafilter. Then it ended. I don’t know what to do to actually fix the under extraction problem. I’m guessing there are multiple changes that the beginning barista can try. The barista needs to weed through the potential solutions because some work better than others. Some potential solutions may worsen the situation. We need to know the solutions that are better. We need to know the steps to implement any change. We need to know how to determine if a solution works. What should it look like? How should it taste? How does a home barista determine improved results. Then, what happens if the home barista went from under to over extraction. Kind of a look at unintended consequences. I think your videos are great. Your delivery style inspires confidence. I find some big names in coffee/espresso try making similar video lessons end up complicating the solutions. They are advanced experts filled with many years of experience. They forget beginner’s need simplified fixes that may only fix 80% of the problem. If you try going for a 100% fix the problem is so complicated the beginning home barista gives up. Give beginners a quick win so they can build upon success.
When do you start counting? My coffee tastes bitter with a long bitter aftertaste, yet it runs through in only 20 seconds from the time I press the button to the last drop. 100% Arabica, 24eur for 500g.
@@Rydecoffeecoach Medium I think. Thailand 1300-2000m, Arabica-Yellow Catuai. Using 54mm Breville 18.5g to 40ml. Funny thing is I had great shots from this before but something has changed drastically after the first few bags.
Ok, everything sounds like it should be fine. Are they old then? Maybe a few months old or the bag was left open? They should be sour at 20seconds if anything, not bitter.
@@Rydecoffeecoach Thanks. Not old, roast date a month ago, freshly opened. Also tried cleaning my Barista pro, but didn't help. Ordered some of the cleaning stuff you showed, will see. Either I already overused by 8 months old machine, or it's the beans. Hard to get good ones here - you are on the other side of the planet.
That's so strange! If it definitely is bitter you're tasting, maybe they roasted that batch too harshly (it can happen, but rarely). How long are you taking to prepare it? If it's longer than 30 seconds from grinder to extracting, it could be cooking it in the portafilter and that would make it slightly bitter too. But I think it's a bad batch if you've had it good before. I'm on the other side but I can still ship to you. DM me on insta and I'll get you a discount code for cheaper shipping. 👌
☕️ Would love more on under/over-extraction in French press. I get the variables of volume, temperature, and time, but how to know when that bean is best expressed. 🤔
Temperature is super important with French press. A big mistake most people make is not heating the glass up with hot water first. If you pour the water into a cold french press, the water cools down immediately and that where it's mostly under extracted. 👌 I'll do a video on this in the future if you like
Great video as always Ryd - but a couple of times you refer to grams in and ml's out, not grams out which will just confuse beginners even more when you're telling them to use scales. Might be good to correct yourself with a message onscreen - 8:05 for example
Thanks @nofam! Yes I actually did that on purpose because I thought it's easier to understand, but maybe it isn't. 😜 It's funny, cos as soon as I start talking about recipes and ratios people's eyes glaze over, I was hoping to make it as easy to understand as possible. I will just put a message onscreen to say that coffee liquid can also be weighed in grams.
Oh no 😥 what grinder are you using? I almost always find that a great grinder will fix all the issues the machine has. So if you also have a CRM grinder, that's what I would fix first. If you can tell me what was happening to your coffees I can help you fix it. 😊🤗 Are they bitter, burnt, sour tasting?
Yep with pour over the most common mistake is grinding too coarse and not agitating the grinds enough to extract the coffee fully. It's pretty hard to over extract v60 but inconsistent grinds could cause channels so some areas will taste over extracted.
Says coffee, really means espresso. Yes while espresso is coffee, not all coffee is espresso. Also it would be nice if you clarified if the "supermarket" brand is even the same type of bean species.
Yes, sorry the title was incorrect and we've changed it now to specify espresso, thanks for pointing that out. Yes, this supermarket brand is Arabica but it's lower quality and darker roasted.
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Mate I’ve got a commercial set up at home and I’m forever grateful for the knowledge you share 👍
Hey man thank you!! 🤗🙌 I want to see your setup!👌
@@Rydecoffeecoach hahah my setup is on my Insta I think ryd followed me nothing special hahah
Just came across your channel. Nice work! This is more of a beginner video but wanted to add one more thing. If you feel your grind size is roughly ok and your timing is roughly correct but still sour, you can extract that extra little bit with a pre infusion. In beginner machines you probably have a single boiler so when starting a new shot, run the steam wand for 5 seconds (catch that water in a container) and that will divert flow to the steam wand while still sending some to the portafilter. It’s a “manual” pre infusion but lets you grind a bit finer and get that extra bit from those pesky light roasts when you don’t have temperature control or programmable infusions… and before having to play with timing, dosing or temperature too much.
Great advice to force the preinfusion style. 🙌👌 Thanks for sharing. 🙏
Thanks Ryd, great video. Good to see your channel is expanding. It would be awesome to demonstrate these kinds of things on typical home machines that most people would have - Breville Barista express, Breville Dual Boiler, Sunbeam machines, etc. I see a lot of people get these machines at RRP and then sell them off real cheap because they think they don't work, when they really just need some education on how to use them. Sure, home machines aren't as schmick as machines used in cafes or the demos on other youtube channels, but I've had my Breville dual boiler for 6yrs now and it has consistently produced extractions that are better than what I get at most cafes. Roasting your own beans is also a great thing to learn - way cheaper than buying roasted and you can do wonders with a cheap stove top roaster from ebay like mine. Price-wise, almost half the price of buying roasted.
I'd love to drop by your cafe one day mate! Thanks and stay safe!
Thanks man! 🙌🙌🌟 Yes absolutely, the Breville pro/express are very commonly discarded because they seemingly don't do a good shot, but this can be helped by tweaking the menu items. I will definitely do more on them.
I totally agree on the dual boiler. Best machine at that price point for sure. My main problem has been with the lifetime of them, mine typically lose the seal on the boiler within 3-5years so getting 6 years from it is awesome.
Yeh definitely make sure you pop in and let me know when you're coming in so I can be there to chat. 👌
I bought the dual boiler with the breville grinder and still not sure about the grind setting. I bought beans from a local roaster and i ended up grinding on #4. Super fine because it seemed to taste better the finer i went on that specific flavor. It was coconut cream bean. Im still getting a somewhat bitter flavor alone. Def drinkable if i add the milk. I have adhd and def learn better when I'm actually doing as i go but your videos are def easier for me to learn from than others I've watched. Thank you so much!
That's great to hear Carm! I have ADHD too and so that's probably why my videos work for you because I make them so I'm able to watch them too 😂. One thing I always do on the dual boiler is turn the preinfusion right off (default is 6 seconds). That might help with your extraction and then you can adjust the grind a little to get the pour to last 27seconds. Let me know how you go! 👌
Some good tips. Quality beans, good consistent grinder and scales with built in timer definitely improved my home barista skills early on.
I think it’s important to also say to do the weight and timing each and every time. As beans age they extract differently so dial in often. What works on day 1 of opening your fresh beans will likely not be the same after a few days let alone 1-2 weeks after opening.
Yep totally agree! There are so many variables that you need to be on top of each time you extract your coffee. 🙌🙌
Do the same principles apply to brewing with a moka pot? What water to coffee ratio would you recommend for the moka pot?
Yes absolutely. All coffee brewers will over or under extract. We used plungers and Mokapots for years without understanding the importance of a recipe. For Mokapot I would start with a 1:12 ratio and if you want it a bit less intense go to a 1:15 ratio. Have a play around with it and see what you love the most. 👌👌
@@Rydecoffeecoach thanks so much!
Great info but it came out a bit short on the learning scale. You did a great job on the setup of the premise that it is very easy make a mistake of under extraction. Looking at the test, the shot where the viewer has to determine the shot. Now I’m all set and focused on looking at what is happening as coffee exits the portafilter. Then it ended. I don’t know what to do to actually fix the under extraction problem.
I’m guessing there are multiple changes that the beginning barista can try. The barista needs to weed through the potential solutions because some work better than others. Some potential solutions may worsen the situation. We need to know the solutions that are better. We need to know the steps to implement any change. We need to know how to determine if a solution works. What should it look like? How should it taste? How does a home barista determine improved results. Then, what happens if the home barista went from under to over extraction. Kind of a look at unintended consequences.
I think your videos are great. Your delivery style inspires confidence. I find some big names in coffee/espresso try making similar video lessons end up complicating the solutions. They are advanced experts filled with many years of experience. They forget beginner’s need simplified fixes that may only fix 80% of the problem. If you try going for a 100% fix the problem is so complicated the beginning home barista gives up.
Give beginners a quick win so they can build upon success.
When do you start counting? My coffee tastes bitter with a long bitter aftertaste, yet it runs through in only 20 seconds from the time I press the button to the last drop. 100% Arabica, 24eur for 500g.
What roast is it? If it's a dark roast it will also have bitter elements.
@@Rydecoffeecoach Medium I think. Thailand 1300-2000m, Arabica-Yellow Catuai. Using 54mm Breville 18.5g to 40ml. Funny thing is I had great shots from this before but something has changed drastically after the first few bags.
Ok, everything sounds like it should be fine. Are they old then? Maybe a few months old or the bag was left open? They should be sour at 20seconds if anything, not bitter.
@@Rydecoffeecoach Thanks. Not old, roast date a month ago, freshly opened. Also tried cleaning my Barista pro, but didn't help. Ordered some of the cleaning stuff you showed, will see. Either I already overused by 8 months old machine, or it's the beans. Hard to get good ones here - you are on the other side of the planet.
That's so strange! If it definitely is bitter you're tasting, maybe they roasted that batch too harshly (it can happen, but rarely). How long are you taking to prepare it? If it's longer than 30 seconds from grinder to extracting, it could be cooking it in the portafilter and that would make it slightly bitter too.
But I think it's a bad batch if you've had it good before.
I'm on the other side but I can still ship to you. DM me on insta and I'll get you a discount code for cheaper shipping. 👌
☕️ Would love more on under/over-extraction in French press. I get the variables of volume, temperature, and time, but how to know when that bean is best expressed. 🤔
Temperature is super important with French press. A big mistake most people make is not heating the glass up with hot water first. If you pour the water into a cold french press, the water cools down immediately and that where it's mostly under extracted. 👌 I'll do a video on this in the future if you like
@@Rydecoffeecoach Thanks, mate! Good tip.
BTW, my French press is Frieling insulated stainless steel - never breaks! ☕️
Ah, even better. Yeh I would just make sure you heat it up before you put your coffee in.
🔥
Great video as always Ryd - but a couple of times you refer to grams in and ml's out, not grams out which will just confuse beginners even more when you're telling them to use scales. Might be good to correct yourself with a message onscreen - 8:05 for example
Thanks @nofam! Yes I actually did that on purpose because I thought it's easier to understand, but maybe it isn't. 😜 It's funny, cos as soon as I start talking about recipes and ratios people's eyes glaze over, I was hoping to make it as easy to understand as possible. I will just put a message onscreen to say that coffee liquid can also be weighed in grams.
I'm a newbie and I understood the grams in and ml's out just fine.
The beauty of milliliters (as a measurement unit) is that 1 ml of water weighs 1 gram.
I lost my 500grms of coffee try to get a perfect espresso but I failed I'm using CRM 3605 gemilai I hope u can help me☺☺☺
Oh no 😥 what grinder are you using? I almost always find that a great grinder will fix all the issues the machine has. So if you also have a CRM grinder, that's what I would fix first.
If you can tell me what was happening to your coffees I can help you fix it. 😊🤗 Are they bitter, burnt, sour tasting?
Assuming its your grinder that produces a LOT of fines, try WDT.
What about pour over coffee??
Yep with pour over the most common mistake is grinding too coarse and not agitating the grinds enough to extract the coffee fully. It's pretty hard to over extract v60 but inconsistent grinds could cause channels so some areas will taste over extracted.
@@Rydecoffeecoach tbh, it was easy for me to over extract v60 lol
Oh but that was with the kettle right? The temp was too high wasn't it?
@@Rydecoffeecoach im not talking about the tricolate last time.
But I could always use boiling water and espresso grind on a v60 to over extract it
Yeh, true, you could just mess it up on purpose with espresso grind. 😂
Says coffee, really means espresso. Yes while espresso is coffee, not all coffee is espresso. Also it would be nice if you clarified if the "supermarket" brand is even the same type of bean species.
Yes, sorry the title was incorrect and we've changed it now to specify espresso, thanks for pointing that out. Yes, this supermarket brand is Arabica but it's lower quality and darker roasted.
I recommend water with high calcium content. It brings a bit more body
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Jk don't
😂😂👌
@@Rydecoffeecoach im technically not lying. But dont lol
only the lowest level of beginner tips. label the video as such
I say in the title if you aren't using a recipe guide then watch this.