COFFEE TIME! Experts Tell Me How to Make a Good Espresso: 8 Tips
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- เผยแพร่เมื่อ 9 ส.ค. 2022
- Last month I asked for advice on which espresso machine to get from @SeattleCoffeeGear and finally I went with the Diletta Mio (link in profile). It checked the boxes on being beautiful and Italian-made and low maintenance, but with a few more features for the price including some energy and material efficiencies that tickled my green/hippie side. I was also pleasantly surprised at the number of folks who'd ordered from Seattle Coffee Gear and were happy about their customer experience, as I've enjoyed interacting with them as well. I kept the Mio in the box until @MitchBoyer came over to film my first try, which came out predictably. This video includes a bunch of advice I got from Seattle Coffee Gear's experts to get it right, and I want you to know that I'm much better at it now, and it was hilarious how much I missed the machine when I was away in Big Bear for two weeks.
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Phil - two words: James...Hoffmann. A TH-cam coffee rabbit hole that's entertaining and actually informative.
+1000
more like a rabbit dungeon that extends 3km down into the earths crust.
This is the TH-cam crossover I need
Omg do a crossover with Hoffman. Please.
Came here to say just this, That and you need a weigh scale ASAP
We need a Phil Gaimon x James Hoffman collaboration.
When Phil mentioned trying beans from his travels, I was thinking of Hoffman's adventures drinking the mummified beans someone had sent in...
Phil please buy a scale. It will help consistency more than any other piece of equipment
Seth at Berm Peak (mountain biking) on TH-cam was once told by a viewer that he will watch anything Seth makes, even if it's making breakfast. So Seth challenged the notion and made a video of him making omelets. It racked up tons of views.
I guess the road biking equivalent is coffee then, cuz I can't believe I just watched a video of somebody making coffee and all the way through the end.
Remind US not to try cocaine!
Go and watch James Hoffmann's series on making espresso. You need scales! Don't dose beans by volume like that. You need to weigh beans in and water out and time to pull the shot.
Man I have enough scales in my life but I think thats next
Yeah, scales are the next step. Weigh beans in and espresso out, I usually aim for a 2-2.5x bean-espresso weight ratio and a 25 second time to pull a double shot. Enjoy the tinkering!
@@worstretirementever Use your Park Tools scale and time your shots on your Wahoo head unit please
@@chesterwsmith lol. I literally am sitting here like an idiot laughing out loud at your joke.
We need a James Hoffmann/Phil Gaimon collab!
My espresso "dialing in" process: Play around with grind size and of coffee in the basket until I get a double shot in roughly 25 seconds and it tastes good.
Some people make a science out of it to make it "perfect" every time, I don't think my taste buds are nuanced enough to require me to be obsessive about it. I find with decent beans, the window of brewing parameters where I like the result is pretty large.
Fresher beans is key
One more “necessary” item is a coffee scale with a timer (you can get cheap ones online for like 20 bucks or ask your machine hook up). It will make dialing in waaay easier. That way you can measure your grinds and espresso in grams and better know the ratio and timing you’re going for. A WDT tool would help too but a scale for sure.
Yes, there's too many uncontrolled variables for him here. Grind amount and pull time should be measured to better dial things in.
And that changes with the coffee beans as well. Sometimes when I get bored I try a new brand just to figure out how best to brew it.
Agree and a leveling tamper for fool- proof puck prep. He can also adjust this machine's opv to a lower pressure to help achieve an even extraction.
We need a Gail (of SCG fame) and Phil crossover!
We need Gail to teach Phil latte art!
@@jjlumagbas I think the dry sense of humor they both have would be great together!
Now you just need a Chris King tamper. That’s a real thing.
Most of the advice given already is good. It can be frustrating at first trying to dial-in your process for a given coffee roast. Hoffman's videos are great and yeah, get a scale -- a cheapo $12 scale from Amazon with timer is fine to measure the weight of the ground coffee in the portafilter, then the weight of the espresso output. Keeping those consistent along with watching the brew time (~20-25 sec is a good place to start) helps dial it in. Have fun!
Save the spouts on your portafilter by tamping over the edge of your counter on a rag or tamping mat. Tamping force should be about 20-30 lbs or the weight of 2 of your bikes
Well, when he makes his bikes UCI compliant anyway. If he uses his regular bikes as reference the tamp won't be dense enough!
UCI rules that you should not rest your forearms on the tamper, just your hands.
I can't wait for a collab between Phil and Gail from Seattle Coffee Gear
👍🏻 Had to give this two thumbs up.
I'm not sure on your basket size but that looks like a lot more than 14g. Most double baskets filled as much as that would be around 20g! You also want a 1:2 ratio so if you're dosing 18g of ground coffee you want 36g of espresso out of the machine in around 25-30 seconds from the pump starting. Grinding finer gives you more bitterness and body, grinding coarser gives more sweet/sour and less body. Temperature also plays a roll if you have an adjustable temperature machine. Lighter roasts are better at higher temps (93-95c) and darker roasts are better at lower temps (85-90c).
Now this is a video I never thought I'd see
This was brilliant
I've four different coffee making gear sets, pour over, a regular coffee maker, an espresso maker and a french press. The best coffee comes out of the french press. I get my beans from a local small batch roaster, (which comes with tasting notes) I grind 'em and brew it up in the french press. Opened up a whole new coffee-world for me. Just sharing.
You should get a scale, measure those 14 grams and then make sure you grind fine enough to get 28-30 grams out in about 30 seconds. But james, sprometheus, Brian Quan, lots of good people to get info from. I think sprometheus might be SoCal based but I’m not 100% sure.
I take my coffee two ways, nespresso and Dunkin lol
Fun fact: Espresso actually has less caffeine than regular coffee. Light roast has more caffeine the dark.
TOP!
Awesome! Try going a bit less volume for your double shot espresso (around 60ml). Try to reach that in between 27-30sec. Further it looks great.
Nice one Phil. I too am a coffee snob and espresso/double espresso lover. Check out James Hoffman and coffeekev for some advice if needed.
Folgers Classic Instant Coffee. It's modern technology. Life is short.
Joules & Watts Coffee, in Malibu, roasts their own beans. They generally roast on Monday, so their beans are available the rest of the week. (You met me during lockdown…I was eating a burrito at Dume plaza). See you on the road.
Haha, great job Phil, I'm still trying to figure out my espresso machine, wtf????
Sorry but the fridge filter isn't going to remove the minerals (hardness) in the water. I agree though, you don't want to use distilled water. If you use hard water, it just means you'll need to clean/descale the espresso machine more frequently.
Not bad for your first go I have a Rocket set up 😊enjoy
Phil, can’t wait for you to pick up Adam and Eve as a sponsor
I know he told you to get a scale with a timer on it.
Espresso has a recipe so it's repeatable and you can change a single variable at a time
The recipe is always weight.of beans, time pulling the shot & weight of the espresso coming out. For example
17g Weight of beans in
25-30 sec Time of shot
34g Weight of espresso (throw scale under spout)
If you get more than 34g out, tighten grinder and use smaller coffee grounds until it's in the desired time range.
Scale coast $20 on Amazon
Unrelated to espresso. I enjoyed the recommendation for Starlight/TBB and did a kit with them. Now I’d like to get some stickers done for my US Naval Academy class. But having trouble finding the right Jukebox for the stickers. Appreciate the connection.
Jukeboxprint.com
@@worstretirementever thanks. Will check them out.
Yo, come to Seattle? We got lots of hill climbing for ya!
My 1st Starbucks experience was like that too >> except I said "you people drink this sh*t ?"
((Haha))
Get SCG to hit you up with a scale! It's kind of like a power meter, except for espresso (and cheaper).
we're ON IT!
One really important necessity. Good water with a TDS level that won't scale up your machine.
Use a timer and a 2oz shot glass
Find a grind setting that will allow you to pull a shot at roughly 21-25 seconds and fill to 1.5-2.0 oz cup
The amount of coffee that should come out of the grinder is roughly 19-21 grams
Stick to these parameters for more " notes" but I would describe it as a sweeter tasting espresso
Interesting recipe! What kind of roast do you you use this for?
Phil if you're serious about good espresso you need a La Pavoni Europiccolo. Jus' sayin' ....
You will get the hang of it. It’s a good choice of a machine. One I am considering when I upgrade from my Gaggia Classic.
How many watts are you putting on for extraction 😂?
You need to watch some of James Hoffmanns videos
next video - powering the espresso machine by pedaling a generator
Try onyx coffee out of Arkansas. Great beans
I'm convinced that espresso is about the ritual not the result. Nothing wrong with that at all.
How long til philsentme will save me 15 percent on an espresso machine 🤔
Good thing you skipped ILLY 😉
That comment about all the brands sharing parts seems true, the water basin you have is the same as on my QuickMill. Also, I ruined the 69 likes.
I hope you're not going to throw out that Joshua Tree coffee from February 23rd 2021. It's still good coffee.
Drank it
Large chain coffee shop, where people that don't like coffee go to pretend they like (burnt) coffee! 🤣🤣🤣
Looking lean bro
Did you really not smell the cup before tasting??
Too bad they didn't have a carbon machine for you so it's more aero
Good coffee does not exist. I drank two or three cups of good coffee but when I came back for more it was not good anymore, so I guess it was a mirage.
Still drinking it daily.
I'm sure it makes great coffee once you learn how to use it, but I'm just not interested in having to plan my coffee-drinking 15 minutes in advance.
Love that you’re incorporating other topics that are related to cycling into your content. Any discount code if we want to buy a machine from @seattlecoffeegear