to make it sweeter i’d try - lower temp by couple degrees - add .2g at same grind (cut shorter) - pull shorter ratio at finer grind the extraction doesn’t matter that much
Hi Tim I hope you find this message. 2 years ago on your Espresso Periscope you made mention of the Mahlkonig Peak I'm wondering since you emphasized durability and consistency in the Robur does the Peak fall short on that category in "Peak hours"? Thanks!
I recommend starting low at 6 bar. Then make espresso at 30 seconds and measure extraction. then adjust to 7 bar and make a short at 30 seconds and measure , then repeat at 8, 9 and 10 bar. Chose the one that gives the highest extraction
@@tarik5232 yes. but with tiny adjustments of pressure the grind setting does not need a lot of adjustment in order to keep the time constant. What is important is that you are able to extract as much as possible.
Hi Tim, great video, thanks a lot for that valuable information! I find it very interesting you use the Mazzer grinder at your location. I always was thinking that the rest remaining in the Mazzer grinder would not make it suitable for any high quality site and the grind quality not to be that convincing. That's why I find it even more interesting that you use that grinder because I think it is a huge grinder with huge capacity and not that much of an invest so really affordable! So if you compare that Mazzer grinder with Ceado products or even with the Mythos one or two, what is your review on that Mazzer product now after that time? Can it really be used in a high and espresso bar? Thanks so much in advance!
Well, We still use our Mazzer Robur grinders. So far I have not found a grinder that has the same capacity in our peak hours. Also if you get some good burrs for it the extractions are close to 20% and taste good.
Whats your opinion on WDT? It's not used in this video,posted six years ago, and I'm sure the coffee was great. Do you incorporate WDT in 2024? What's your opinion of it's usefulness? Thanks!
hi Tim, lovely video! I was wondering about when you start to time your shot. Is it from first drip of espresso, or from the press of the button. Thanks!
I'm quite impressed by the care and attention to brewing coffee correctly that you show. I would like to open a coffee shop myself someday and hope I can be better than average by doing as good a job as you do. I know I can. Just imagine how few coffee shops there are that strive to do a consistently excellent job. It seems to me that the coffee shop business as a whole needs to improve in this area. Maybe better training or better management is needed. I'm going to work on that.
Hi Tim! I am using a similar recipe to yours with TW espresso beans - but still getting a very sour and a fast shot. When I reduce the grind size it chokes. I played with different pressure profiles, different temperatures, changing the dose and yield but couldn’t find the shot that I desired with a nice level of acidity instead of punchy sourness. Could you pleaaase help me with some suggestions? Tak!
What basked brew temp and pre infusion do you use usually a souer taste can come from a brew temperature that is too high or under extraction in general sometimes depending on your setup a pre infusion phase that is longer than 20 to 30 seconds can even with the right temperature lead to a souer taste profile. And lastly if your basked is a pressurised one or too large for your dose it could be "flooded" inside your machine, this leads to an infusion brew, so you kinda have a swirl inside your Porta filter that leads to clogging up which in return leads to a longer perculation phase and a uneven and longer extraction. Sometimes it's the right way to try to dial an espresso with an aeropress in first to find a pleasing taste profile to compare my results on my eagle one too. I hope this information helps you
Hi tim first thanks for the video it's great ! But im curious about brew pressure u said in the video u used 7,58 bar i would to ask 7,58 bar is in your machine gauge ? Or on scace portafilter gauge ? Kind and regards Aldy
Hi Tim! Excellent video! Why are you guys using 20g baskets for a double shot rather than a more classic 14 g baskets? Is there any reason other than "all third wave guys are doing that"? Thanks
Still don't quite get it. Imagine you produce two shots with exactly the same TDS and exactly the same extraction. One with 14g basket and another with 20g basket. Of course 20g shot will yield proportionally more beverage, but why will it taste different?
Because a 20g dose will yield for example a 40g shot with 9.5 tds and with the same tds on a 14g dose you only get 28g espress shot. That is 12g less espresso in the final beverage hence you get more milk in the cup.
I'm oversimplifying but extraction goes something like this: first thing to extract/dissolve are the acids, then come the "sweets" and at last the bitterness. So if your cup tastes a bit too acidic for your liking you might want to extract a little bit more, so that you get more sweetness (and potentially some bitterness). Not too much, otherwise the bitterness takes over. As Tim said already: It's all about the balance. And where on the spectrum is your cup.
the girl looks like my former girlfriend.....anyhow, would be better if u use glass see through so we can see the coffee and u too...plus, any difference between robur and major in the cup? how do u tamp? convex or flat? i bought convex, but will return it for flat...
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"When it's tasting good, we should just sling the shots out the door, eh?" quote of the century!
bespoke
Very cool Tim! Happy to be playing on the backing music here with the Jens Wendelboe band:)
Cool. Love how your customers Love You.
Great video fun and informative, thank you
Thanks for the great video! Where can i buy that cup? :)
to make it sweeter i’d try
- lower temp by couple degrees
- add .2g at same grind (cut shorter)
- pull shorter ratio at finer grind
the extraction doesn’t matter that much
Thank you Mr Tim , your videos very helpful for getting idea about specialty coffee
Thank you Mr. Tim.. this is so scientific, liked it 👍
Man, congrats. Awesome video and explanation!
Hi Tim I hope you find this message. 2 years ago on your Espresso Periscope you made mention of the Mahlkonig Peak I'm wondering since you emphasized durability and consistency in the Robur does the Peak fall short on that category in "Peak hours"? Thanks!
Well done! Thank you.
please please tell me where can i buy that beautiful espresso cup!
Tim, I'm wondering how you decided on 7.58 BAR? Is there a method to determining the optimal brew pressure?
I recommend starting low at 6 bar. Then make espresso at 30 seconds and measure extraction. then adjust to 7 bar and make a short at 30 seconds and measure , then repeat at 8, 9 and 10 bar. Chose the one that gives the highest extraction
@@TimWendelboeCoffee Hi Mr. Wendelboe! So, do you adjust pressure and grind settings for you keep the time constant always (30sec)?
@@tarik5232 yes. but with tiny adjustments of pressure the grind setting does not need a lot of adjustment in order to keep the time constant. What is important is that you are able to extract as much as possible.
Do you calibrate every working day or just when you change the bean?
Every day. sometimes several times a day too.
Hi Tim, great video, thanks a lot for that valuable information!
I find it very interesting you use the Mazzer grinder at your location. I always was thinking that the rest remaining in the Mazzer grinder would not make it suitable for any high quality site and the grind quality not to be that convincing. That's why I find it even more interesting that you use that grinder because I think it is a huge grinder with huge capacity and not that much of an invest so really affordable!
So if you compare that Mazzer grinder with Ceado products or even with the Mythos one or two, what is your review on that Mazzer product now after that time? Can it really be used in a high and espresso bar?
Thanks so much in advance!
Well, We still use our Mazzer Robur grinders. So far I have not found a grinder that has the same capacity in our peak hours. Also if you get some good burrs for it the extractions are close to 20% and taste good.
Really useful thanks!
Whats your opinion on WDT? It's not used in this video,posted six years ago, and I'm sure the coffee was great. Do you incorporate WDT in 2024? What's your opinion of it's usefulness? Thanks!
hi Tim, lovely video! I was wondering about when you start to time your shot. Is it from first drip of espresso, or from the press of the button. Thanks!
from we press the button
What type of tamper was used and where can one purchase? “Tamp sure”? Tnx!
Tamp Sure with Pullman Bigstep base
First 5 seconds of the video are exactly how I make my espresso. I imagine they turn out a little different than Tim's ..
I'm quite impressed by the care and attention to brewing coffee correctly that you show. I would like to open a coffee shop myself someday and hope I can be better than average by doing as good a job as you do. I know I can. Just imagine how few coffee shops there are that strive to do a consistently excellent job. It seems to me that the coffee shop business as a whole needs to improve in this area. Maybe better training or better management is needed. I'm going to work on that.
good luck Ronald!
Cool!
Hi Tim! I am using a similar recipe to yours with TW espresso beans - but still getting a very sour and a fast shot. When I reduce the grind size it chokes. I played with different pressure profiles, different temperatures, changing the dose and yield but couldn’t find the shot that I desired with a nice level of acidity instead of punchy sourness. Could you pleaaase help me with some suggestions? Tak!
What basked brew temp and pre infusion do you use usually a souer taste can come from a brew temperature that is too high or under extraction in general sometimes depending on your setup a pre infusion phase that is longer than 20 to 30 seconds can even with the right temperature lead to a souer taste profile. And lastly if your basked is a pressurised one or too large for your dose it could be "flooded" inside your machine, this leads to an infusion brew, so you kinda have a swirl inside your Porta filter that leads to clogging up which in return leads to a longer perculation phase and a uneven and longer extraction. Sometimes it's the right way to try to dial an espresso with an aeropress in first to find a pleasing taste profile to compare my results on my eagle one too.
I hope this information helps you
@@Ben-ie1ht I finally got the sweet spot by 20 sec preinfusion - 97 degrees celcius and a 60 gr yield for a 18gr dose. Thanks a lot for the reply!
Hi tim first thanks for the video it's great ! But im curious about brew pressure u said in the video u used 7,58 bar i would to ask 7,58 bar is in your machine gauge ? Or on scace portafilter gauge ?
Kind and regards
Aldy
scace
but pressure is related to your flow rate too. so you have to test on your own machine
Oh ok thankyou tim.
Hi Tim! Excellent video! Why are you guys using 20g baskets for a double shot rather than a more classic 14 g baskets? Is there any reason other than "all third wave guys are doing that"? Thanks
You get more coffee in the final beverage which means more coffee flavour
Still don't quite get it. Imagine you produce two shots with exactly the same TDS and exactly the same extraction. One with 14g basket and another with 20g basket. Of course 20g shot will yield proportionally more beverage, but why will it taste different?
Because a 20g dose will yield for example a 40g shot with 9.5 tds and with the same tds on a 14g dose you only get 28g espress shot. That is 12g less espresso in the final beverage hence you get more milk in the cup.
Hi Tim! "14g does you only get 28g espresso" Why?
@@laszloszoke18 The recipe is 1:2 coffee:water ratio
i am super curious about the TDS values of the world's best water from oslo. :) ?
Cool thx
maybe you should use a coffee leveling tool before tamping. I'm no expert, but distributing the coffee with fingers seems not very consistent to me.
Jury is out on whether OCD has a definitive effect on TDS versus other methods like Stockfleth.
Finer gets the Espresso sweeter but potentially more bitter. Sorry, I lost you there. I always thought bitter is the opposite of sweet.
I'm oversimplifying but extraction goes something like this: first thing to extract/dissolve are the acids, then come the "sweets" and at last the bitterness. So if your cup tastes a bit too acidic for your liking you might want to extract a little bit more, so that you get more sweetness (and potentially some bitterness). Not too much, otherwise the bitterness takes over. As Tim said already: It's all about the balance. And where on the spectrum is your cup.
Why don’t you use bottomless portafilter? I find it provides a cleaner result generally. What do you think?
Dirty cups!
And our portafilters are cleaned very hour as a minimum. They are stainless steel so don't get very dirty.
Someone told me espresso must be 30 ml Only or less that.
You should ask them why it has to be within those parameters if it can taste better with other measurements.
I did , I asked to him but his answer is not make sense.
I agree with you that if it's better we should to do it.
for a single shot, double is 60
@@xxxrossomaticxxx no a double shot of espresso is 20 g of coffee for a yield of 40 gram. like in the video
@@LordKiss ehh thats a 1/2 ratio, you can do 1/3, which i find is much better, as you get more caffeine and flavour out of the shot
the girl looks like my former girlfriend.....anyhow, would be better if u use glass see through so we can see the coffee and u too...plus, any difference between robur and major in the cup? how do u tamp? convex or flat? i bought convex, but will return it for flat...