So thankful for these videos because Starbucks did not prepare me for the real world of coffee. Now I have to learn these machines and learn to make good coffee.
I never thought of ambient temperature affecting coffee beans and adjusting the grinding to compensate for this. Good tip thank you. I am a complete n00b I just got a barista and it's frustrating to get it correct every time but I'm getting there quietly.
Really good video. I’m using a Breville /Sage Barista max and using the manual option.. how should I set the stopwatch on my phone to calculate the time since the pump doesn’t automatically turn off? Should I start as soon as I press the button.?.. when should I turn it off?
Any earlier than 28 seconds can mean the coffee is underextracted, over 32 seconds can overextract the coffee. Both can cause the shot to be watery, bitter or sour.
Super complicated question. Technically you could make a delicious coffee with a 20 second pour or a 40 second if the parameters were right. Generally a ‘good’ window to aim for is 25-35 seconds. I personally think James Hoffman’s interpretation is really good. He views time as an output variable and not a target. Weight of coffee out is his valued output variable. If your coffee poured in 30 seconds, however, it was 3 times the weight of the coffee in then this is a lungo shot, which is not a traditional espresso. So typically I will aim for a 1:2 or 1:2.5 ratio by weight with a consistent dose. If the shot is still pouring a little quick or slow then I consider I have my dose wrong or make some small changes to grind size if my desired target time is within reach.
@@vedekX it would depend on your blend and the target you're going for. with ours we have 'recipes' of times, weight etc but typically you're looking at 20g and about 28s (average of 5 different blends we use)
FYI It would e helpful to mention that this is a pro machine which has the shot water quantity programmed in already. In other words, the single shot and double shot buttons put out a certain amount of water then the flow stops (and are rarely changed). A home machine doesn’t have this so you have to put scales under the cup to measure how much water has come out.
How did you come to the time 28-32 seconds as being ideal? Is this simply found through trial and error for the particular espresso beans you're working with? I've come across so many different times recommended, ranging from 22 to 35 seconds, and while at my job I shoot for 25-28 second extractions (based on flavor), I don't know if there is something I might be overlooking. So far all I know is shorter/longer shots get unpleasant sharp flavors, and the smoothest shot seems to pull around that time. Would love to find out more!
The 28-32 extraction time mentioned in the video is just an example. You are correct, it's best to adjust the extraction parameters to find what tastes best for the coffee you're using. The recipe is simply a benchmark so that you can maintain that flavour balance over time.
I thought it was time taken to get a certain volume of liquid, so a shot of coffee. Ive seen people weigh the liquid to get to 25g and it should take 28 seconds to get there. But his response didnt mention this 🤔
@@Ellispicks It’s not necessarily getting to 25g. Set a ratio and then a benchmark of brew time and adjust from there. A good starting point is somewhere around 1:2 ratio and 25-30 sec brew time and adjust from there
@@christianshobbies9292 If one shot is 7g then you should expect an output of 14g output with 1:2 ratio benchmark. Do you adjust the grind if the 14g output takes more/less time then 25-30 secs?
My problem with all of these "how to" dial in espresso videos is that they're too basic. Yes, the time it takes your shot to pull is an indicator, but that's not enough to pull a great shot. There's never a discussion about how to improve sweetness when the coffee is bitter/acidic, how to improve mouth feel, or even how to baseline a new grinder. Also, there's mention of these factors that can impact your coffee that will require you to adjust, but not how they affect it or how you would compensate for it. I keep watching these videos to up my game, but it's all the same content and it's not detailed enough. If anyone has a good video to share, please do...
Without specific times it becomes hard to train people exactly what to do every single time - so if I'm using 18g should it be less than 28 secs? Should I just make it finer to get the time right? As a trainer these videos are great as examples especially when trying to get the best extraction rate/time - but unless you totally understand the blend you are using, it's never 21grams with a yield of 40grams in roughly 30 seconds every single time - it will never be that simple - but this gives you a better understanding of your grind as well as the grinder. I also think James Hoffman is the best when it comes to coffee videos - but again you have to truly know your blend/recipe
Of course. The machine in the thumbnail is a Sanremo Cafe Racer we installed at one of our cafe customers. The timber handles are one of Sanremo's standard customisation options. Here's a wider shot: instagram.com/p/B0juf3XAjiE/
I usually use 22 seconds , anything longer make your coffee texture and taste like a coffee machine and you loose the thick syrupy cream texture and taste.
A lot of third-wave shops using light to medium-roasted beans will pull a 1:2 ratio, e.g. for 21g of ground coffee, the desired liquid weight should be ~ 42g. A ristretto would then be more like 1:1.25-1.5, and a lungo being ~1:2.5-3. Keep in mind that 21g of coffee is *a lot* - some call that a "triple" basket (whereas a double basket is anywhere from 14-18g). You may want to use a triple if you like big drinks, so your shots don't get too diluted; otherwise, I think double baskets are more common amongst home users.
Well said @LuckyDragon 🙏. Yes, the time would be roughly the same, however not every coffee is ideally suited to brewing as ristretto (or lungo, etc). Many lighter roasts will taste dry & sour as ristretto, while many darker roasts will be overly smoky & bitter brewed at a lungo ratio. That's why roasters often recommend an 'ideal' brew recipe or ratio, etc for each coffee.
Yes. The timer starts when the pump first starts and ends when it finally stops. Pre-infusion and the time before coffee actually hits the cup are both included
Sure, here's our introduction to the Flat White: th-cam.com/video/SbrLUjBe8tI/w-d-xo.html The recipe you make is very close to the way a lot of cafes in Australia make it...
Hi, Really struggling to dail in my grinder. I am currently on the finest setting that allows my espresso machine to push water through without it stalling. I am trying to solve sour shots. I tried reducing puck size down from 18g to 15g to lower pressure and that worked but any less and tamping does not help. I read that you must not reduce puck size and MUST stick with puck that fits basket plus or minus 1g. latest is 15g in, 37g out, 30sec from first drip but still sour. Any advise?
If it’s too acidic and you don’t taste the sweetness, try increasing your yield (output wetmass) to 39 grams. Increasing yield decreases acidity and bitterness. Then, once you found a good amount of acidity, you need to increase the bitterness in order to have even it out the acidity. You increase bitterness by increasing the time for output. Try maintaining it between the 28-32s range. But, this method is for my 18g input though
Hi.How can I got strong coffee like in Coffee shopp? I have Gaggia Clasic Pro and dial 18/36, so, in Double spot every cup have 18g/ml of liquid coffee. To be coffee stronger, do I must buy basket like 22g or put more coffee in cup, to be closer Coffee shopp? Thank you.
It's been a while since you posted but just in case : the "strength" of the coffee usually refers to the intensity parameter which can vary based on a few things: 1- The coffee itself - Buy stronger coffee, you should find this information on most bags, listed as "intensity". Try blends with a bit of robusta in it. 2- The extraction level - How much caffeine is in your water determines how "strong" it will feel. Buy good beans, a good grinder and go as fine as your machine will let you. Tons of videos that will explain "extraction level" to you. You can artificially up your extraction level by slowing down your shots (e.g. make the coffee drip down in the cup. It will not taste very good but it will be stronger). The most important advice here is buy a good grinder. Buy the best grinder you can afford in your budget and then get an espresso machine with what's left. A good grinder and a poor machine will make you good coffee, a shit grinder and an awesome machine will make shit coffee. 3- Buy a better machine. The Gaggia Classic Pro is a nice starting machine but you will never get "coffee shop" tasting coffee with it.
It's all confusing as most recipes state an espresso is 30 grams (or 30ml) of extracted coffee/water, but people talk of ratios - and that gets weird because different baskets and portafilters have different sizes. My Silvia takes around 15-16 grams, so do I go for 30-32grams or 60 grams for a double? Some say you start timing from the moment you hit the button, others say use a scale that starts timing from the first drip and ignore infusion times. I'm starting to get the impression there is no such thing as correct; just do whatever tastes good and fuck it.
Hey, I’ve been dialing in my commercial espresso machine for the last couple months and here what i got out of it. A double shot ranges from 17-21 grams of coffee, it’s completely up to you. Once you pick an amount just go with it and stay with consistently throughout your dial in process. Use the same time as well. Times range from 25-35 seconds depending the volume out you want. If you put 20 grams of coffee in you would like get 40 grams of coffee espresso out. So set your grams then set a time for 30 seconds just to keep consistent. If too much volume is coming out then dial your grinder to slight finer grind and vice versa. Keep grams and time consistent and just mess with grind size to start off. Once you get that down you pretty have it all that comes after that is personal preference and the coffee you have. All coffee is different and that’s why there’s no such thing as a current answer but only a range of answers. Humidity and freshness of coffee matter as well but its not as complicated as a lot of these presumptions youtube coffee snobs make it sound
I recently started experiencing less volume even though the coffee and everything else has been consistently the same but it turns out that your grinder needs to be dialed in on the daily and in a professional environment even up to a few times per day.
Yes, 'whatever tastes good' is the ultimate goal. a couple of quick notes on your question. Due to the crema, measuring espresso by volume is remarkably difficult. most "30ml" shots are closer to 20g due to all the dissolved gases. that's why we measure by weight - they stay the same. For your Silva, if you use 15g in the basket, a typical double espresso would be around 30g (ie a 1:2 ratio). we quote extraction times from when the button is pressed until you stop the pump. Hope that helps.
depends on the brew ratio or the recipe designed for the coffee. All coffees at the same dose in may taste very different good & or bad at the same dose out, so its best to experiment or speak to your roaster :)
My machine keeps running water through the shit and Ives me an extracted dose of approx 50g. Because my machine keeps going should I aim for the 34g and just stop the machine at this point? Or do I need the system to turn off automatically?
You can turn it off manually but you should be able to configure it. It's always better to have your machine set up because it helps with consistency. At home, I use a nueva simonelli Musica but the menu isn't really easy to get into so instead of bothering to "dial" my shot, I just press the button once to start the pump and press it again when the time is up. You also don't need to aim for anything. Try different things, keep notes and when it feels good, taste good, looks good, you are ready to go. All those numbers are baseline for professionals, not rules.
Whilst I’m waiting in a queue for my morning coffee on the way to work here customers requesting their Batista favourites they always say. “Hi I will have a double shot expresso” when it’s espresso not expresso as thee is no x but people keep saying it why is that. 🤣🤣🤣
Hello bro, I want to open a boutique Coffee shop. I will sell a minimum of 40 to a maximum of 90 espresso-based coffees a day. There will be no cream or syrupy drinks. I live in istanbul, turkey. Some machines do not come to Turkey. Some are coming. I am looking for a machine with 2 groups, fully automatic, which can enter large cups. I have some machines in mind. For example vbm lollo. But the portafilter is burning my hand. Why does the spoon stay hot? I never like Simonelli. The grinders maybe, but I don't like Espresso machine. Instead of ; It could be fiamma quadrant 2 or faemma e98. Or it could be a wega espresso machine. Or bezzera.. Can you at least sort it out for me?
I haven't personally used all the machines you listed, but I believe they are all heat exchange (single boiler) machines using the same type of group - so there's not a huge coffee quality difference between them. The best choice depends on what sort of local support / parts you can get for it. From memory, the VBM machines have an exposed group and metal components in the handle, which might explain why these surfaces are so hot. We have used the new Wega Polaris, which works well for us.
As just someone making espresso at home, I keep an eye on the brewing time as I go through a bag of coffee, adjusting as needed... If a shot came out a bit quick, I'll take the grinder one notch finer, say? I kind of wish my machine had a built-in shot timer, but it's not too bad, as I've got one on the scales that I use while making the shot!
I'm glad he mentioned taste at the end. The most important thing of all
So thankful for these videos because Starbucks did not prepare me for the real world of coffee. Now I have to learn these machines and learn to make good coffee.
Fresh beans or a darker roast will require a courser grind and therefore faster pull. Darker will also require a cooler brew temp. Hope this helps.
이해하기 쉽게 잘 설명해주셔서 감사합니다. Thank you for explaining it so well that it's easy to understand.
I never thought of ambient temperature affecting coffee beans and adjusting the grinding to compensate for this. Good tip thank you. I am a complete n00b I just got a barista and it's frustrating to get it correct every time but I'm getting there quietly.
Really good video. I’m using a Breville /Sage Barista max and using the manual option.. how should I set the stopwatch on my phone to calculate the time since the pump doesn’t automatically turn off? Should I start as soon as I press the button.?.. when should I turn it off?
Perfect timing, just woke up, started messing with my machine and then saw this video.
Hillow Sir whatching from Saudi Aribia,I'm working here as barista...thank you for sharing your talent & Skill...
Thanks, you've helped me see that my coffee grind might set too coarse.
I have been looking all over for a video just like this!! this helps so much!!! thank you!
Great video, but how did you come up with the target time? How do we calculate it?
Target time is the same for all espresso!
Any earlier than 28 seconds can mean the coffee is underextracted, over 32 seconds can overextract the coffee. Both can cause the shot to be watery, bitter or sour.
Super complicated question. Technically you could make a delicious coffee with a 20 second pour or a 40 second if the parameters were right. Generally a ‘good’ window to aim for is 25-35 seconds. I personally think James Hoffman’s interpretation is really good. He views time as an output variable and not a target. Weight of coffee out is his valued output variable. If your coffee poured in 30 seconds, however, it was 3 times the weight of the coffee in then this is a lungo shot, which is not a traditional espresso. So typically I will aim for a 1:2 or 1:2.5 ratio by weight with a consistent dose. If the shot is still pouring a little quick or slow then I consider I have my dose wrong or make some small changes to grind size if my desired target time is within reach.
@@vedekX it would depend on your blend and the target you're going for. with ours we have 'recipes' of times, weight etc but typically you're looking at 20g and about 28s (average of 5 different blends we use)
FYI It would e helpful to mention that this is a pro machine which has the shot water quantity programmed in already. In other words, the single shot and double shot buttons put out a certain amount of water then the flow stops (and are rarely changed). A home machine doesn’t have this so you have to put scales under the cup to measure how much water has come out.
How did you come to the time 28-32 seconds as being ideal? Is this simply found through trial and error for the particular espresso beans you're working with? I've come across so many different times recommended, ranging from 22 to 35 seconds, and while at my job I shoot for 25-28 second extractions (based on flavor), I don't know if there is something I might be overlooking. So far all I know is shorter/longer shots get unpleasant sharp flavors, and the smoothest shot seems to pull around that time. Would love to find out more!
The 28-32 extraction time mentioned in the video is just an example. You are correct, it's best to adjust the extraction parameters to find what tastes best for the coffee you're using. The recipe is simply a benchmark so that you can maintain that flavour balance over time.
I thought it was time taken to get a certain volume of liquid, so a shot of coffee. Ive seen people weigh the liquid to get to 25g and it should take 28 seconds to get there.
But his response didnt mention this 🤔
@@Ellispicks It’s not necessarily getting to 25g. Set a ratio and then a benchmark of brew time and adjust from there. A good starting point is somewhere around 1:2 ratio and 25-30 sec brew time and adjust from there
not every machine and bean works the same everyone should use what works best for their preference and flavor profile.
@@christianshobbies9292 If one shot is 7g then you should expect an output of 14g output with 1:2 ratio benchmark. Do you adjust the grind if the 14g output takes more/less time then 25-30 secs?
My favorite drinks from this video
Great tips, thank you 😊
My problem with all of these "how to" dial in espresso videos is that they're too basic. Yes, the time it takes your shot to pull is an indicator, but that's not enough to pull a great shot. There's never a discussion about how to improve sweetness when the coffee is bitter/acidic, how to improve mouth feel, or even how to baseline a new grinder. Also, there's mention of these factors that can impact your coffee that will require you to adjust, but not how they affect it or how you would compensate for it. I keep watching these videos to up my game, but it's all the same content and it's not detailed enough. If anyone has a good video to share, please do...
check out some of James Hoffmanns videos, he has loads of videos about this kind of stuff
i couldn’t agree more
Lance Hendricks video dialing in espresso he has 2 X 30 min videos bout that, maybe that helps
Without specific times it becomes hard to train people exactly what to do every single time - so if I'm using 18g should it be less than 28 secs? Should I just make it finer to get the time right?
As a trainer these videos are great as examples especially when trying to get the best extraction rate/time - but unless you totally understand the blend you are using, it's never 21grams with a yield of 40grams in roughly 30 seconds every single time - it will never be that simple - but this gives you a better understanding of your grind as well as the grinder.
I also think James Hoffman is the best when it comes to coffee videos - but again you have to truly know your blend/recipe
@@dakotagage same here
thank you Josh very helpful and you do these tutorials really well , regards Bruce
Glad you like them!
The Portafilter handle of the thumbnail is gorgeous. Would you mind to share info about it?
Of course. The machine in the thumbnail is a Sanremo Cafe Racer we installed at one of our cafe customers. The timber handles are one of Sanremo's standard customisation options. Here's a wider shot: instagram.com/p/B0juf3XAjiE/
Does this 28-32 seconds brew timing applies to household espresso machines whose filters are disigned for 14 or 7 grams of coffee?
They haven’t responded so jsyk yes, that is the goal brewing time for all espresso regardless of the amount of grounds
I usually use 22 seconds , anything longer make your coffee texture and taste like a coffee machine and you loose the thick syrupy cream texture and taste.
@@muhamedfaour3710 It will taste VERY sour.
Wow, I am not so into coffee but I watched & enjoyed the whole video, really nice explanation!
How much time should preinfusion take?
Did I miss the target weight of the shot? What would the target times and weights be for regular shot, ristretto, lungo? Thanks
A lot of third-wave shops using light to medium-roasted beans will pull a 1:2 ratio, e.g. for 21g of ground coffee, the desired liquid weight should be ~ 42g. A ristretto would then be more like 1:1.25-1.5, and a lungo being ~1:2.5-3.
Keep in mind that 21g of coffee is *a lot* - some call that a "triple" basket (whereas a double basket is anywhere from 14-18g). You may want to use a triple if you like big drinks, so your shots don't get too diluted; otherwise, I think double baskets are more common amongst home users.
Thanks. Same time range for all?
Well said @LuckyDragon 🙏. Yes, the time would be roughly the same, however not every coffee is ideally suited to brewing as ristretto (or lungo, etc). Many lighter roasts will taste dry & sour as ristretto, while many darker roasts will be overly smoky & bitter brewed at a lungo ratio. That's why roasters often recommend an 'ideal' brew recipe or ratio, etc for each coffee.
Makes sense. Thank you both!
@@LuckyDragon289 what do you mean by third wave shops?
good share，thank you
Thanks for sharing 🙏🏽👍🏼 great video. Are you base in Sydney? Do you have branch in Melbourne?
Thanks
Yes, we're based in Sydney. No office of our own in Melbourne, but we do have partners in Victoria.
@@SevenMilesCoffeeRoasters I’m thinking to take barista course in Melbourne. Is possible to register with your partner in Melbourne?
Thanks
If I’m doing a 4 second pre infusion are you including that in your overall time? Many thanks
Yes. The timer starts when the pump first starts and ends when it finally stops. Pre-infusion and the time before coffee actually hits the cup are both included
@@lukastreuer8121
Many thanks Lukas
so should we need to dail daily grinder machine.
May i know how most Australian speciality coffee shop made the Flatwhite? I made my flatwhite at home with, 20grams in, 1:1 ratio, and 150ml of milk.
Sure, here's our introduction to the Flat White: th-cam.com/video/SbrLUjBe8tI/w-d-xo.html
The recipe you make is very close to the way a lot of cafes in Australia make it...
Always great info. Cheers!
Hi,
Really struggling to dail in my grinder. I am currently on the finest setting that allows my espresso machine to push water through without it stalling. I am trying to solve sour shots. I tried reducing puck size down from 18g to 15g to lower pressure and that worked but any less and tamping does not help. I read that you must not reduce puck size and MUST stick with puck that fits basket plus or minus 1g. latest is 15g in, 37g out, 30sec from first drip but still sour. Any advise?
Can you increase the temperature on your machine?
Or try a different (darker) roast?
Did you already solve this since you posted?
Increase temperature and lower your extraction time to 22 seconds or even lower
Also you need to use the dual wall basket in your Portafilter it makes a lot of difference
If it’s too acidic and you don’t taste the sweetness, try increasing your yield (output wetmass) to 39 grams. Increasing yield decreases acidity and bitterness. Then, once you found a good amount of acidity, you need to increase the bitterness in order to have even it out the acidity. You increase bitterness by increasing the time for output. Try maintaining it between the 28-32s range. But, this method is for my 18g input though
what time of locking mechnism at 0:01 of this video?
Thank you
How would a beginner know when to turn off the pump or when is ist enough water through the puck.
Ratio is missing in this video
You might wanna put here the brand and model of the gram scale for accurate measurement.
#safeleather Great info 👍
Thanks
Hi.How can I got strong coffee like in Coffee shopp? I have Gaggia Clasic Pro and dial 18/36, so, in Double spot every cup have 18g/ml of liquid coffee. To be coffee stronger, do I must buy basket like 22g or put more coffee in cup, to be closer Coffee shopp? Thank you.
It's been a while since you posted but just in case : the "strength" of the coffee usually refers to the intensity parameter which can vary based on a few things:
1- The coffee itself - Buy stronger coffee, you should find this information on most bags, listed as "intensity". Try blends with a bit of robusta in it.
2- The extraction level - How much caffeine is in your water determines how "strong" it will feel. Buy good beans, a good grinder and go as fine as your machine will let you. Tons of videos that will explain "extraction level" to you. You can artificially up your extraction level by slowing down your shots (e.g. make the coffee drip down in the cup. It will not taste very good but it will be stronger). The most important advice here is buy a good grinder. Buy the best grinder you can afford in your budget and then get an espresso machine with what's left. A good grinder and a poor machine will make you good coffee, a shit grinder and an awesome machine will make shit coffee.
3- Buy a better machine. The Gaggia Classic Pro is a nice starting machine but you will never get "coffee shop" tasting coffee with it.
It's all confusing as most recipes state an espresso is 30 grams (or 30ml) of extracted coffee/water, but people talk of ratios - and that gets weird because different baskets and portafilters have different sizes. My Silvia takes around 15-16 grams, so do I go for 30-32grams or 60 grams for a double? Some say you start timing from the moment you hit the button, others say use a scale that starts timing from the first drip and ignore infusion times. I'm starting to get the impression there is no such thing as correct; just do whatever tastes good and fuck it.
Hey, I’ve been dialing in my commercial espresso machine for the last couple months and here what i got out of it. A double shot ranges from 17-21 grams of coffee, it’s completely up to you. Once you pick an amount just go with it and stay with consistently throughout your dial in process. Use the same time as well. Times range from 25-35 seconds depending the volume out you want. If you put 20 grams of coffee in you would like get 40 grams of coffee espresso out. So set your grams then set a time for 30 seconds just to keep consistent. If too much volume is coming out then dial your grinder to slight finer grind and vice versa. Keep grams and time consistent and just mess with grind size to start off. Once you get that down you pretty have it all that comes after that is personal preference and the coffee you have. All coffee is different and that’s why there’s no such thing as a current answer but only a range of answers. Humidity and freshness of coffee matter as well but its not as complicated as a lot of these presumptions youtube coffee snobs make it sound
I recently started experiencing less volume even though the coffee and everything else has been consistently the same but it turns out that your grinder needs to be dialed in on the daily and in a professional environment even up to a few times per day.
Yes, 'whatever tastes good' is the ultimate goal. a couple of quick notes on your question. Due to the crema, measuring espresso by volume is remarkably difficult. most "30ml" shots are closer to 20g due to all the dissolved gases. that's why we measure by weight - they stay the same. For your Silva, if you use 15g in the basket, a typical double espresso would be around 30g (ie a 1:2 ratio). we quote extraction times from when the button is pressed until you stop the pump. Hope that helps.
How many grams of espresso are you looking for into the cup when you're grinding 21g of espresso for 25-30 seconds?
depends on the brew ratio or the recipe designed for the coffee.
All coffees at the same dose in may taste very different good & or bad at the same dose out, so its best to experiment or speak to your roaster :)
My machine keeps running water through the shit and Ives me an extracted dose of approx 50g. Because my machine keeps going should I aim for the 34g and just stop the machine at this point? Or do I need the system to turn off automatically?
You can turn it off manually but you should be able to configure it. It's always better to have your machine set up because it helps with consistency. At home, I use a nueva simonelli Musica but the menu isn't really easy to get into so instead of bothering to "dial" my shot, I just press the button once to start the pump and press it again when the time is up. You also don't need to aim for anything. Try different things, keep notes and when it feels good, taste good, looks good, you are ready to go. All those numbers are baseline for professionals, not rules.
❤❤
Why does coffee cups stay up side rather than down side up?
you want to heat up the cup not create condensation that will affect the flavor
"Holding down the fort." Oh no. 😢
"Hold the fort." The fort isn't going to float away.
Whilst I’m waiting in a queue for my morning coffee on the way to work here customers requesting their Batista favourites they always say. “Hi I will have a double shot expresso” when it’s espresso not expresso as thee is no x but people keep saying it why is that. 🤣🤣🤣
Hello bro, I want to open a boutique Coffee shop. I will sell a minimum of 40 to a maximum of 90 espresso-based coffees a day. There will be no cream or syrupy drinks. I live in istanbul, turkey. Some machines do not come to Turkey. Some are coming. I am looking for a machine with 2 groups, fully automatic, which can enter large cups. I have some machines in mind. For example vbm lollo. But the portafilter is burning my hand. Why does the spoon stay hot? I never like Simonelli. The grinders maybe, but I don't like Espresso machine. Instead of ; It could be fiamma quadrant 2 or faemma e98. Or it could be a wega espresso machine. Or bezzera.. Can you at least sort it out for me?
I haven't personally used all the machines you listed, but I believe they are all heat exchange (single boiler) machines using the same type of group - so there's not a huge coffee quality difference between them. The best choice depends on what sort of local support / parts you can get for it. From memory, the VBM machines have an exposed group and metal components in the handle, which might explain why these surfaces are so hot. We have used the new Wega Polaris, which works well for us.
😅
Damn I have to dial in my grinder every morning??!
lol nah just when you get new beans in or every now n then
if youre in the commercial business and want extreme consitency, yes
As just someone making espresso at home, I keep an eye on the brewing time as I go through a bag of coffee, adjusting as needed... If a shot came out a bit quick, I'll take the grinder one notch finer, say? I kind of wish my machine had a built-in shot timer, but it's not too bad, as I've got one on the scales that I use while making the shot!