@@ocbojm, not for a lifelong atheist like myself I guess, but I looked it up and it's really motivational, I'll just go without the very first word... :)
Nice video. I've had my barista express for about a year now. I still watch Dialing In videos just to see if there is something else I haven't seen yet. This video dropped a lot of knowledge in a clear, concise way. Good job!
@@homecafecharlie I just read most of the study you are talking about. WOW! I'm going to try that myself soon, but I'll be looking forward to a video you do on it. That is huge change to what is being practiced today.
@@KingBeef726 exactly, though I haven't been able to get a drinkable shot with their method yet. A friend of mine has a Decent DE1+ so I'll try it with the correct pressure and other variables to see if I can replicate what they are saying is the most efficient way to make the espresso.
So many great tips for new coffee enthusiasts like me, now I just need to do a spreadsheet with the issues and possible fixes to have on top of my Rancilio! to get a great espresso! I appreciate your excellent but simple way to explain!
I would have to say that you are the only guy that ever mentioned that the coffee might be bad in the process of making a perfect espresso, which is what happened to me one day before I watched this video but still thank you very much for mentioning that. I just bought a new machine and the coffee that came with the unit was horrible, I could not figure it out until yesterday went out and bought a bag from the local supermarket, what a difference it made. Thank you
A note on fresh coffee beans: you can put fresh beans in the freezer, ideally vacuum sealed, but double bagged ziplock works too. I have 6 month old coffees stored this way producing better crema than coffee roasted 2 weeks ago left on the countertop. That way I can buy rare beans in bulk and keep them around much longer. I also vacuum seal most of the coffee and have some 200 grams in a double ziplock for both easy access and good storage.
Very informative, all my coffee is sour at the moment, but also too quick. I'll start playing around with your tips and start logging the shots in Excel see where I get!
Besides Sage Barista Express, Breville/Sunbeam Barista Max have programmable length of shot too, plus you can do manual start/stop shot for extra control.
Thanks for this amazing video, you really help beginners getting started with a whole bunch of useful techniques and tweaks. Awesome job! I can only sanction that a distribution tool comes in very handy and makes the the actual tamping process a lot easier. After trying once I don't wanna miss it anymore. It's incredible how evenly the coffee is already spread after a few spins. Well spent 30 (or so) bucks!
Probably the most succinct and useful explanation I have heard, even including that of the majestic professorial Hoffman. I have lately entered the world of home Espresso coffee, thinking all that I needed was a decent machine and a fair grinder. How wrong! It is immensely complicated with so many variables. Being impatient I always knock out a Nespresso to drink while I commence the ritual. It is about 6 months and I have yet to achieve a shot I like. I will persevere, study vids and upgrade when I can afford it. if I can't produce the goods withinn1 year then I will accept the fact that I was never meant to be a Barista, and trust in tech rather than science. Bean to cup anyone?
@@homecafecharlie Thanks. An old cliche, 'don't blame the gear but with so little experience, how does one tell if the machine if faulty and not myself? I am beginning to think something must be wrong You make it look so easy and I follow you to the letter!
@@paulakehurstdevisme9692 It's hard to know for sure what the issue is without seeing your extractions. What machine and grinder are you using and are you weighing your shots? How long does it take to get a 2:1 ratio espresso (2:1 meaning 2g espresso for every 1 gram of coffee grinds in your portafilter)?
@@homecafecharlie Thanks I realise the difficulties of remote diagnosis. fi. I am using a Normcore Manual grinder on recommended Espresso settings, with a Sage Bambino Plus. I use Sage original single wall 2-shot portafilter with a variety of combinations of weight /grind and I was using factory settings for pre-infusion and run, though I have tried manual too. My latest attempt was factory setting, 18gm and it stopped after +-32 seconds. I measured the extraction at 28.7gm of very strong bitter coffee!
@@paulakehurstdevisme9692 Ok so your timing sounds about right, but perhaps you could aim for a little faster (grind coarser) to get closer to that 25 second window. Also check what beans you are using, if they are super fresh (less than a week off roast) they might have some bitterness, or you could try a medium roast if you are using darker beans.
Also if you have a brass boiler like your one in the video (prior to Rancilio V5) you should think about flushing it prior to the first shot.. lead accumulates in closed systems. Running 300mls out (volume of your boiler) is a simple way to flush before use without going overboard. I use the flush to warm my cups.
Hello. At around 9 minutes, you say that lighter roasts are harder to extract, which is true. But if the shot is sour, it's not overextracted like you said, it's underextracted. That's why grinding finer and running the shot longer makes it less sour.
The reason there is not a lot of buzz about distribution tools is because they do not work as a tamp replacement. A smooth surface does not homogeneously distributed resistant throughout the puck, and thus allows for channeling.
Hi need your help please ! I’ve new beans and dialled in on 8 then 7 then went other way up to 9!! All tastes bitter - I’m using dual wall baskets on my barista tried also single wall both just as bad. Last coffee beans (diff company) perfect every time - where am I going wrong 🙏 thank you I’m desperate for a great coffee btw they are newly roasted - thank again Susan
@@susantaylor5068 If they are fresh roasted, make sure to wait at least 4 or 5 days. It will taste bitter because of the roasting process (leaves a charcoal like taste for a few days while the beans "degas"). If its still too bitter after a week off the roast date, try grinding a bit coarser and see how it tastes. The guidelines (36g espresso in 25s) are just that, a guide. Taste is everything, so trust your tastebuds ;)
Really good video; I learned a few things that will help me in the future. Both of my machines are for standard Nespresso capsules. I find them online for much cheaper than Nespresso sells them (and tastier too). I also make my own capsules from stainless steel capsules and specially-made capsule caps. This method might be a good idea for a future video (?). Anyway, thanks for the tips.
Very good video! Only in few videos you find that you should not use dose to dial in, but dose is actually fixed depending on the basket size and your machine. I found that info super helpful as it reduces the variables and it also makes total sense. Thanks!
Great video! I’m actually more excited about trying lighter roasted coffees now! I received coffees from 3 different local roasters and I all I was getting from each bean was an overly sour taste. I thought, ok this must be too fresh and hasn’t off-gassed enough. Waited a few days and this still didn’t help. I believe the one technique I was missing is the grinding finer for lighter roast. Thanks again! Cheers!
How was your timing on those three sour shots? Was it too fast (under 24 seconds)? If the water goes through the puck too fast the coffee will be under-extracted and taste sour. The fix is to try a finer grind. But If your shot takes 24 seconds and still tastes sour, go for a roast that's not so light. Light roasted beans that have high acidity are the "in" thing in the specialty coffee world right now and tend to win the awards, but nobody is obliged to like them. I don't.
Light roast also benefits by longer shots with higher ratio, maybe 1:2.5 or even 1:3. Might be worth a try. Especially if you're grinding very fine already
Haha yes I made this mistake after a dozen takes. The advice is still sound, just the words under and overextracted I got mixed up. Thanks for pointing out 😅
This is a great video that brings together all the common variables used to help dial in a great espresso shot. I really like how it was a fairly quick and concise explanation but would also appreciate a deep dive on each of these areas. It was interesting to learn about how altitude impacts the density and how that may necessitate adjustments to get the best from certain types of beans. 9:09 I think you mean to say “under-extracted”.
I just got one of these machines and I'm actually happy it involves more learning and effort than the highly exorbitant ones. I'd like to ask - what is the PID temperature monitor you use? There are several online and I'm nervous about whether or not they might fit properly. I heard it takes about 3 minutes after the orange (ready) light turns off. As well, I like that spinny-thing but shouldn't a tamper always be used (to apply 20-30 pounds of pressure?) Thank you and sorry for so many questions! 😀
Hey! I sold this machine a while ago but I recommend you look up Silvia PIDs and check groups, there are a lot of different ones depending on where you live. Also I usually just use a WDT and tamp these days 😉
@@homecafecharlie Thank you, these are great tips! After putting "Rancilio Silvia" and "Install PID" in my search engine a whole ton of resources came up. Thanks again and keep making amazing coffee! 🙂
Great video. I am following all those tips to dial in a shot on my new Rancilio Silvia Pro X and the shot looks ok coming out the naked portafilter but there is no flavour. I used the same beans with my old Breville Bambino Plus and got much better flavour...any ideas of things i could try?
Thanks, I already knew most of this but very helpful as a reminder. So true that the beans and grind are the most important. So many people focus on the machine (the most expensive part)...
I keep coming back to this video. Such great information. I have dialled in 2:1 ratio from 18g. And 27secs to pour. But the pressure gauge is way over and never in Breville's espresso range. Does this matter?
That is a little bit strange. I think on the Breville machine the espresso range is between 7 and 9 bar or something like that. It's possible that the machine's OPV valve is set too high, so you're getting a little bit too much pressure. Does the espresso taste good? If it tastes good, you have nothing to worry about
Hey! I've recently purchased a breville barista touch and have began my journey into learning how to pull a decent shot. Ive looked at quite a few videos and have the following question. Fresh beans roasted within two weeks. Medium-dark Current dose:18g Output: 36g Time: 15-17s I know that the time is too low, it should be 20-30 but when I make the grind finer to reach this it introduces a nasty lingering after taste. Is there another variable I should look at changing? I don't know if the basket would hold a higher dose, but any suggestions welcome!
@@homecafecharlie Its definitely not sour, I've pulled courser shots to see what that end of the scale tastes like too. I also wouldn't call it bitter but according to another video I watched saying "sour is in the sides of mouth and butter is in the back of your throat" it definitely is more of a back throat position. This is where my lack of experience and probably rubbish pallette isn't helping! As I said though, I've everything else done "correctly" according to the other rules everyone sets, so let's maybe just assume it is bitter for now and I can try whatever out
So would you prefer this machine over the barista pro which is what you used previously? And if so why? Thanks in advance, I’m just torn between the two, the sage certainly works out cheaper
I know you're encouraging the best shot from whatever equipment anyone has but, how do we know when we have the best that our equipment is possible of and should think about upgrading (either expresso machine or grinder) and when we can do better with what we have? You're using the Rancilio which I think every one agrees is a very good entry machine, but if we perfect our techniques and pay attention to everything you have pointed out then did the same with a La Marzoco Linea Mini would we get no better shots? - This might be considered worrying about things you can't control, but actually I can swap my Rancilio for a La Marzoco (well after saving to fill my piggy bank).
For sure, better equipment is going to give you a better result. But you can definitely get some really good espresso even if you don't have the budget for more equipment 😉
I scanned these comments to see if anybody caught that too before I asked him if that’s what he meant to say. I see he hadn’t responded to you so I will take it as a mistake. You would only grind finer to increase the contact surface area of the grinds and there by increasing extraction and reducing sourness.
Really learned lots! Thanks. still a newbie. I hear about dose and ratios and I also hear single/double/triple. What dose is thought to be a single? Double shot? Is it different for each machine (dose size?). single/double/triple basket size but no comment on dose size that goes in there. thanks. Excellent video.
I'm really glad it helped you! About the baskets, every manufacturer's single double and triple basket is different. For example, my Rancilio Silvia double basket is 15g, but the average double is 18g. Personally, I never like to use anything other than the double basket. The triple is a little bit too much and it's difficult to dial in, and the single is too little which is also difficult. Standardising to a double basket is much better for home baristas as you don't waste as much coffee dialling in 😉
I use a light roast i have a 58mm filter basket for me its 20g in and 45g out 1:2.25 ratio in 38 seconds with 96 degrees brew temp the shot tastes amazing though the rules are just a guide and are meant to be broken :)
Your "amazing" must not be my "amazing".That's way too long for a shot. You are over extracting. It's also border line too hot. Since you manage to fit 20g into a double basket, that means that you are grinding way too fine. No wonder your pour takes 38 seconds.
Hi! Would you mind telling me witch microphone are you using to record your voice on this video, please? It's visible near to your neck and it sounds great. Thanks in advance!
It's just a basic one from Amazon. It was about $20 and isn't a well known brand. Any lapel mic will do, and it's good cos it gets close enough to not pick up too many other sounds in the room.
I work in a cafe and I can’t measure the dose for each shot because we have a grinder that just grinds for a certain length of time for each shot, usually around 8-8.6 seconds. This means that when I change the grind size it also changes the dose
That's frustrating. When you dial in, can you use a scale with the portafilter on top after to see the weight? Can you adjust the timer as well or is it fixed at 8 seconds?
Can I ask what made you change from the machine in your earlier videos to the Rancilio? Maybe you could do a video on why it seems to be the machine of choice for coffee TH-camrs?
I switched because the Barista Express broke. It had some issues. It's a good machine overall but I think I just got a dud. I got a refund and used the money to get a Silvia. It's been a good replacement apart from the chrome peeling off 😅
Hey, Thank you for the video. You are saying 1:2 ratio, so if I have 18gr of coffee, I should get 36gr in between 20 to 30 sec. But at the same time, you speak about 2Oz of coffee. But 2Oz is about 60gr. Which is a pretty big difference. So which one is correct ? Thank you for your answer
Yes you're right, the 2 Fluid Oz is a volumetric measurement but it's much better to measure by weight because of how much the volume changes after the crema dissipates. Go with weight for consistency ;)
I've seen some reviewers time their shots to when the crema reaches the the shot line. But as crema varies, is it better to wait until the liquid reaches the shot line before ending the shot... ?
I used to do it for the line on the cup and it's fine if you always do it that way, but when I started weighing the shot I got way more consistency. 18g in 36g out and it's magic every time!
Depending on the bean I set my PID to 94 +/- 2°C. There's a whole machine science thing I could go into about consistent temperatures at the group head that I'll save for another video 🤣
My espresso is acid every single shot, i tried more than 4 tipes of coffee, i use all of the accessories for the puck and use the machine's grinder and a hand grinder to test and every shot is acid, tried to chenge the dose between 18g to 20g... What are your hints for that?
Great video, I just have one question: what does it mean that coffee comes out too fast or to slow? What's too fast and what's too slow and how to diagnose it?
Great question. If it comes out too fast, the water doesn't contact the coffee for long enough and will have more top notes like sourness and acidity that can be quite unpleasant. If it takes too long it will extract a lot more bitterness. You can tell the correct timing with a standard 1:2 ratio shot in about 25-30 seconds. Each coffee is going to be slightly different and may require more or less extraction. So if you have 20g of ground coffee, you should be looking to get a 40g espresso in the end in about 25 seconds or so.
One question: I have the Gaggia Classic and if you turn it on and drip some of the water without the portafilter to avoid scalding the coffee, what happens when I twist the portafilter in and then turn it on briefly for preinfusion wait an then brew, wouldnt I run the risk of again having the water too hot for extraction at this point?
Not in such a short time I wouldn't think. It's not heating up to steam temp, so if it's just a few seconds after your pre-infusion it should be just fine.
It's quite a fine grind, yes. The distribution tool might compress a little if it is not well adjusted, but should simply redistribute (as the name suggests).
Is it possible to put less coffee than the basket requires (adjusting the output as well)? If I use a 18g basket to expect 36g of output in 30s, will I do just fine with 15g of coffee and 30g of output in the same time?
You can definitely put more or less, but certain baskets shapes will make it impossible to get a good shot with too much or too little coffee. I usually don't go more than one or so grams below the recommended dose. Of course you'll have to dial in again for a different dose.
I cant agree with one thing, the amount of coffee, different coffees have different densities and weight per bean you may say. So I can pack up my basket wth different amount of coffee weighting the same amount of g :) Problem is that my coffee machine has an issue going through some fine grind thus I need to decrease the amount of coffee as well (
You say don’t adjust the dose to change the shot times, adjust the grind instead. Does that mean if you use the right basket and the right amount of coffee for single, double or triple, then the shot time is the same for all three? Thanks for your help, I am a novice.
If you change shot baskets you might have to adjust the grind a little bit, but ideally the baskets themselves should have smaller openings for smaller doses, so would have a similar if not the same shot timing.
Hi, i am truly enjoying this great video, thank you. I am having a Breville Bambino Plus and a Cuisinart DB-8 grinder. Here is what I did :- 1. Grinder is set at the finest level. 2. Coffee powder 18 grams, dual basket. 3. I don't have a distributor, will try to get one soon. Results:- 1. 65ml or 2.2 oz of extracted coffee 2. Total brewed time is 24 seconds starting from the button is pressed and stopped at 24 seconds. Looking at this result, it seems like the design of experiment (DOE) is optimized. The only thing that i don't see is a thicker amount of creama foam is formed. Unfortunately I can't make it finer due to the grinder limitation. Is this result is acceptable from your professional point of view? Thank you
Sounds okay but perhaps your grinder will limit flexibility. Try buying fresh coffee as well - look for a roast date within the past week. I hope that helps and glad you liked the video!
@callum Probably a very late reply but try to set the inside bur of the grinder to a finer grind such as from a factory set of 6 to a 3, it helped me get an extra fine level of grind.
what is cramer, another name for coffee? also I have seen quite a few vids on coffee making but none of them explain what the different filters do or which filter to use with each coffee process
Crema is the thick foam on top of an espresso. It's mostly CO2 but adds a lot of body. Not sure about the filters you are asking about. Portafilter baskets have a lot of different variants, and generally you get a standard basket from the manufacturer of the espresso machine. All of them are different
Ah, I think I need a better machine for lighter roast. All the pulls I had were sour, going finer just ended up clogging, or not flowing well. too bad :(
@@homecafecharlie 😀 It occurs to me that rather than picking you up on pronunciation, I should be picking your brains! I’m still very new to making espresso ( at least with a decent machine with single-wall baskets), and there’s one thing that puzzles me about dialling in. Suppose I have a dose of 18g, and so am aiming for an output of 36g. Do I stop the shot (and the timer) at the very moment the scales hit 36g? If I do that, of course, I’m going to end up with a few grams more in my cup, as water will continue to flow from the portafilter for a second or two more. Or do I stop the shot a couple seconds ahead of 36g in hopes of hitting it when the flow stops, and stop the timer when I hit 36g?
@@martyhopkirk6826 I always predict, but it depends on how fast your flow is. Sometimes you'll find that it drips slowly at first, then speeds up to be very very fast. This could be a sign that you didn't distribute well and you're getting some channelling because there's too much pressure. Lots of things to look out for. Getting the exact timings isn't as important as how delicious the drink is though, and I don't think 1 or 2 grams is going to make a huge difference as long as you are consistent.
"Pay attention to the things you can control and don't hang up on the things that you can't" - amazing tip for espresso *and* for life, too :D
in life it's the concept of serenity prayer
@@ocbojm, not for a lifelong atheist like myself I guess, but I looked it up and it's really motivational, I'll just go without the very first word... :)
Too true... Obee-one-kanobe
100%
There arę no atheists in the foxholes.
Really good video. At 9:00 you say sour = over extracted, I believe sour is more likely under extracted
You're right! I think this was maybe my 10th take (I'm actually terrible on camera) and I got mixed up and should have re-recorded it 😖
Nice video. I've had my barista express for about a year now. I still watch Dialing In videos just to see if there is something else I haven't seen yet. This video dropped a lot of knowledge in a clear, concise way. Good job!
Thanks so much! I might need to do a new one with this study that came out the same day as this video saying we're all doing it wrong haha!
@@homecafecharlie I just read most of the study you are talking about. WOW! I'm going to try that myself soon, but I'll be looking forward to a video you do on it. That is huge change to what is being practiced today.
@@KingBeef726 exactly, though I haven't been able to get a drinkable shot with their method yet. A friend of mine has a Decent DE1+ so I'll try it with the correct pressure and other variables to see if I can replicate what they are saying is the most efficient way to make the espresso.
I like the amount of detail you put into diagnosing what's going on and adjusting variables. Thanks!
So many great tips for new coffee enthusiasts like me, now I just need to do a spreadsheet with the issues and possible fixes to have on top of my Rancilio! to get a great espresso! I appreciate your excellent but simple way to explain!
I would have to say that you are the only guy that ever mentioned that the coffee might be bad in the process of making a perfect espresso, which is what happened to me one day before I watched this video but still thank you very much for mentioning that. I just bought a new machine and the coffee that came with the unit was horrible, I could not figure it out until yesterday went out and bought a bag from the local supermarket, what a difference it made. Thank you
Rusty metal and lemon juice is the most spot on flavour description i've ever heard XD i have had some of those shots XD
Haha this guy gets it 🤣
Very well done! Concise, detailed and great delivery tempo. This will help a lot of frustrated espresso lovers
A note on fresh coffee beans: you can put fresh beans in the freezer, ideally vacuum sealed, but double bagged ziplock works too. I have 6 month old coffees stored this way producing better crema than coffee roasted 2 weeks ago left on the countertop.
That way I can buy rare beans in bulk and keep them around much longer. I also vacuum seal most of the coffee and have some 200 grams in a double ziplock for both easy access and good storage.
Dude this has been super useful and one of the best videos I’ve come across
Very informative, all my coffee is sour at the moment, but also too quick. I'll start playing around with your tips and start logging the shots in Excel see where I get!
Besides Sage Barista Express, Breville/Sunbeam Barista Max have programmable length of shot too, plus you can do manual start/stop shot for extra control.
No-nonsense, facts. If only all videos were as straight-to-the-point.👍
So well explained. One of the best vidoes to follow so Thank you
This is brilliant! So much information and knowledge in such a short video. Love it 👍
I'm so glad you liked it!
Great info and excellent presentation. Thank you for sharing this. Much appreciated.
Thanks for this amazing video, you really help beginners getting started with a whole bunch of useful techniques and tweaks. Awesome job!
I can only sanction that a distribution tool comes in very handy and makes the the actual tamping process a lot easier. After trying once I don't wanna miss it anymore. It's incredible how evenly the coffee is already spread after a few spins. Well spent 30 (or so) bucks!
Best video so far
Thank you so much!
Thanks! Just got my first espresso machine and I feel like it needs dialling in =)
Probably the most succinct and useful explanation I have heard, even including that of the majestic professorial Hoffman. I have lately entered the world of home Espresso coffee, thinking all that I needed was a decent machine and a fair grinder. How wrong! It is immensely complicated with so many variables. Being impatient I always knock out a Nespresso to drink while I commence the ritual.
It is about 6 months and I have yet to achieve a shot I like. I will persevere, study vids and upgrade when I can afford it. if I can't produce the goods withinn1 year then I will accept the fact that I was never meant to be a Barista, and trust in tech rather than science. Bean to cup anyone?
You can do it! It will feel great when you start being able to pull better shots than most cafes. You just have to persevere 😍
@@homecafecharlie Thanks. An old cliche, 'don't blame the gear but with so little experience, how does one tell if the machine if faulty and not myself? I am beginning to think something must be wrong
You make it look so easy and I follow you to the letter!
@@paulakehurstdevisme9692 It's hard to know for sure what the issue is without seeing your extractions. What machine and grinder are you using and are you weighing your shots? How long does it take to get a 2:1 ratio espresso (2:1 meaning 2g espresso for every 1 gram of coffee grinds in your portafilter)?
@@homecafecharlie Thanks I realise the difficulties of remote diagnosis. fi. I am using a Normcore Manual grinder on recommended Espresso settings, with a Sage Bambino Plus. I use Sage original single wall 2-shot portafilter with a variety of combinations of weight /grind and I was using factory settings for pre-infusion and run, though I have tried manual too. My latest attempt was factory setting, 18gm and it stopped after +-32 seconds. I measured the extraction at 28.7gm of very strong bitter coffee!
@@paulakehurstdevisme9692 Ok so your timing sounds about right, but perhaps you could aim for a little faster (grind coarser) to get closer to that 25 second window. Also check what beans you are using, if they are super fresh (less than a week off roast) they might have some bitterness, or you could try a medium roast if you are using darker beans.
Great video! Som much clear information in one place - thanks!
Covered some great points in this vid. Luv my DT, not so keen on the bathroom scale 😅
🤣
Omg this is so helpful. Thank so much
Very comprehensive video.Thanks!
Hey mate, I'm just getting started, this video was incredibly helpful, much appreciated
I'm so glad it helped you!!!
Excellent presentation - subscribed!
Love this video and the way you explained step by step. Many thanks for this tutorial.
Also if you have a brass boiler like your one in the video (prior to Rancilio V5) you should think about flushing it prior to the first shot.. lead accumulates in closed systems. Running 300mls out (volume of your boiler) is a simple way to flush before use without going overboard. I use the flush to warm my cups.
That's a good habit!
Where's the lead in your "closed system" coming from? Not from the brass boiler. If you filter your water you shouldn't have any lead.
Hello. At around 9 minutes, you say that lighter roasts are harder to extract, which is true. But if the shot is sour, it's not overextracted like you said, it's underextracted. That's why grinding finer and running the shot longer makes it less sour.
Yes I think I did 15 takes of this one and said the wrong word. You're right :S
The reason there is not a lot of buzz about distribution tools is because they do not work as a tamp replacement. A smooth surface does not homogeneously distributed resistant throughout the puck, and thus allows for channeling.
bought a lighter roast and all the shots tasted sour.. Thank you for this video! Will try and grind finer!
Did you ever figure out how to dial in a non-sour light roast?
Love it. Sounds like a new hobby for me 😊
Very good video, both for content and clear presentation. Didn't consider pre-infusion before, so I look forward to assessing its benefits.
Thanks for the tips!
Really helpful - I watch so many coffee videos and yours was excellent
I'm so glad it helped you!!!
Hi need your help please ! I’ve new beans and dialled in on 8 then 7 then went other way up to 9!! All tastes bitter - I’m using dual wall baskets on my barista tried also single wall both just as bad. Last coffee beans (diff company) perfect every time - where am I going wrong 🙏 thank you
I’m desperate for a great coffee btw they are newly roasted - thank again Susan
@@susantaylor5068 If they are fresh roasted, make sure to wait at least 4 or 5 days. It will taste bitter because of the roasting process (leaves a charcoal like taste for a few days while the beans "degas"). If its still too bitter after a week off the roast date, try grinding a bit coarser and see how it tastes. The guidelines (36g espresso in 25s) are just that, a guide. Taste is everything, so trust your tastebuds ;)
@@homecafecharlie thank you so
much I’ll do that - many good wishes 😊☕️
Thanks for this!
Really good video; I learned a few things that will help me in the future. Both of my machines are for standard Nespresso capsules. I find them online for much cheaper than Nespresso sells them (and tastier too). I also make my own capsules from stainless steel capsules and specially-made capsule caps. This method might be a good idea for a future video (?). Anyway, thanks for the tips.
Very good video! Only in few videos you find that you should not use dose to dial in, but dose is actually fixed depending on the basket size and your machine. I found that info super helpful as it reduces the variables and it also makes total sense. Thanks!
Great video! I’m actually more excited about trying lighter roasted coffees now! I received coffees from 3 different local roasters and I all I was getting from each bean was an overly sour taste. I thought, ok this must be too fresh and hasn’t off-gassed enough. Waited a few days and this still didn’t help. I believe the one technique I was missing is the grinding finer for lighter roast. Thanks again! Cheers!
Awesome! Let me know how you get along 🙂
How was your timing on those three sour shots? Was it too fast (under 24 seconds)? If the water goes through the puck too fast the coffee will be under-extracted and taste sour. The fix is to try a finer grind. But If your shot takes 24 seconds and still tastes sour, go for a roast that's not so light. Light roasted beans that have high acidity are the "in" thing in the specialty coffee world right now and tend to win the awards, but nobody is obliged to like them. I don't.
Light roast also benefits by longer shots with higher ratio, maybe 1:2.5 or even 1:3. Might be worth a try. Especially if you're grinding very fine already
Error at 9m11s. Sour means under not overextracted. Thanks for the vids Charlie.
Haha yes I made this mistake after a dozen takes. The advice is still sound, just the words under and overextracted I got mixed up. Thanks for pointing out 😅
This is a great video that brings together all the common variables used to help dial in a great espresso shot.
I really like how it was a fairly quick and concise explanation but would also appreciate a deep dive on each of these areas. It was interesting to learn about how altitude impacts the density and how that may necessitate adjustments to get the best from certain types of beans.
9:09 I think you mean to say “under-extracted”.
> 9:09 I think you mean to say “under-extracted”.
I second that.
Very good video, lots of good info :)
I just got one of these machines and I'm actually happy it involves more learning and effort than the highly exorbitant ones. I'd like to ask - what is the PID temperature monitor you use? There are several online and I'm nervous about whether or not they might fit properly. I heard it takes about 3 minutes after the orange (ready) light turns off. As well, I like that spinny-thing but shouldn't a tamper always be used (to apply 20-30 pounds of pressure?) Thank you and sorry for so many questions! 😀
Hey! I sold this machine a while ago but I recommend you look up Silvia PIDs and check groups, there are a lot of different ones depending on where you live.
Also I usually just use a WDT and tamp these days 😉
@@homecafecharlie Thank you, these are great tips! After putting "Rancilio Silvia" and "Install PID" in my search engine a whole ton of resources came up. Thanks again and keep making amazing coffee! 🙂
Great video and very informative.
Awesome video. Really helpful and entertaining too.
Great video. I am following all those tips to dial in a shot on my new Rancilio Silvia Pro X and the shot looks ok coming out the naked portafilter but there is no flavour. I used the same beans with my old Breville Bambino Plus and got much better flavour...any ideas of things i could try?
Hard to say. Could be a lot of things. Were you using the pressurised portafilter on the Bambino?
@@homecafecharlie Nah i'm not but i'll just keep experimenting with my setup and see how i go, thanks
Thanks, I already knew most of this but very helpful as a reminder. So true that the beans and grind are the most important. So many people focus on the machine (the most expensive part)...
lots of great detail and tips! Thanks!
Very good enjoyed that video
Full on! I have to back to university and get a phd to make perfect coffee.😩
Great video! Just a small correction, I think you meant to say under-extracted at 9:10
Yes you're right. I did a lot of takes and got my words mixed up.
I keep coming back to this video. Such great information.
I have dialled in 2:1 ratio from 18g. And 27secs to pour.
But the pressure gauge is way over and never in Breville's espresso range.
Does this matter?
That is a little bit strange. I think on the Breville machine the espresso range is between 7 and 9 bar or something like that. It's possible that the machine's OPV valve is set too high, so you're getting a little bit too much pressure. Does the espresso taste good? If it tastes good, you have nothing to worry about
@@homecafecharlie
Espresso is to my liking from the BE.
I guess I do find the ones from my friend's expobar espresso with same beans taste better 😅
Loved your instruction, I have saved this for future reference.
Hey! I've recently purchased a breville barista touch and have began my journey into learning how to pull a decent shot. Ive looked at quite a few videos and have the following question.
Fresh beans roasted within two weeks. Medium-dark
Current dose:18g
Output: 36g
Time: 15-17s
I know that the time is too low, it should be 20-30 but when I make the grind finer to reach this it introduces a nasty lingering after taste. Is there another variable I should look at changing? I don't know if the basket would hold a higher dose, but any suggestions welcome!
Define nasty taste. Is it bitter or sour?
@@homecafecharlie Its definitely not sour, I've pulled courser shots to see what that end of the scale tastes like too.
I also wouldn't call it bitter but according to another video I watched saying "sour is in the sides of mouth and butter is in the back of your throat" it definitely is more of a back throat position. This is where my lack of experience and probably rubbish pallette isn't helping!
As I said though, I've everything else done "correctly" according to the other rules everyone sets, so let's maybe just assume it is bitter for now and I can try whatever out
So would you prefer this machine over the barista pro which is what you used previously? And if so why? Thanks in advance, I’m just torn between the two, the sage certainly works out cheaper
It is cheaper but harder to fix and upgrade from. Separate machine and grinder is generally better
I know you're encouraging the best shot from whatever equipment anyone has but, how do we know when we have the best that our equipment is possible of and should think about upgrading (either expresso machine or grinder) and when we can do better with what we have? You're using the Rancilio which I think every one agrees is a very good entry machine, but if we perfect our techniques and pay attention to everything you have pointed out then did the same with a La Marzoco Linea Mini would we get no better shots? - This might be considered worrying about things you can't control, but actually I can swap my Rancilio for a La Marzoco (well after saving to fill my piggy bank).
For sure, better equipment is going to give you a better result. But you can definitely get some really good espresso even if you don't have the budget for more equipment 😉
I am just off to sign up for my Masters in coffee-brewing. Do you do home visits by any chance, ideally between 6am and 10am? Free coffee.
LOL, I think I just figured out why my daughter has a Nespresso!
This is amazing, thank you so much 😊
At 9:09 he says that the shot tastes sour because it is over extracted. I think that it is exactly the opposite.
correct, sour coffee is usually a product of under extraction. over extraction is usually bitter.
I scanned these comments to see if anybody caught that too before I asked him if that’s what he meant to say. I see he hadn’t responded to you so I will take it as a mistake. You would only grind finer to increase the contact surface area of the grinds and there by increasing extraction and reducing sourness.
Thank you So Very Much❤
Thank you so much!
Really learned lots! Thanks. still a newbie. I hear about dose and ratios and I also hear single/double/triple. What dose is thought to be a single? Double shot? Is it different for each machine (dose size?). single/double/triple basket size but no comment on dose size that goes in there. thanks. Excellent video.
I'm really glad it helped you! About the baskets, every manufacturer's single double and triple basket is different. For example, my Rancilio Silvia double basket is 15g, but the average double is 18g. Personally, I never like to use anything other than the double basket. The triple is a little bit too much and it's difficult to dial in, and the single is too little which is also difficult. Standardising to a double basket is much better for home baristas as you don't waste as much coffee dialling in 😉
I use a light roast i have a 58mm filter basket for me its 20g in and 45g out 1:2.25 ratio in 38 seconds with 96 degrees brew temp the shot tastes amazing though the rules are just a guide and are meant to be broken :)
100% agree! Shot timings are just a baseline and if you found a better recipe for the beans you are using, go for it!!!
Your "amazing" must not be my "amazing".That's way too long for a shot. You are over extracting. It's also border line too hot. Since you manage to fit 20g into a double basket, that means that you are grinding way too fine. No wonder your pour takes 38 seconds.
Hi!
Would you mind telling me witch microphone are you using to record your voice on this video, please?
It's visible near to your neck and it sounds great.
Thanks in advance!
It's just a basic one from Amazon. It was about $20 and isn't a well known brand. Any lapel mic will do, and it's good cos it gets close enough to not pick up too many other sounds in the room.
Great video. Thanks!
Very knowledgeable...nice
I work in a cafe and I can’t measure the dose for each shot because we have a grinder that just grinds for a certain length of time for each shot, usually around 8-8.6 seconds. This means that when I change the grind size it also changes the dose
That's frustrating. When you dial in, can you use a scale with the portafilter on top after to see the weight? Can you adjust the timer as well or is it fixed at 8 seconds?
I’m a coffee shop owner and learning some things here
Can I ask what made you change from the machine in your earlier videos to the Rancilio? Maybe you could do a video on why it seems to be the machine of choice for coffee TH-camrs?
I switched because the Barista Express broke. It had some issues. It's a good machine overall but I think I just got a dud. I got a refund and used the money to get a Silvia. It's been a good replacement apart from the chrome peeling off 😅
A great video
Super helpful mate, appreciate it 👍🏽
Love your channel! Your videos are so informative and helpful for understanding what to look out for.
Wow, great video! Lots of aspects straight away👍🏻
Very nice channel. love the production. Subbed.
Thanks so much!
Hey,
Thank you for the video. You are saying 1:2 ratio, so if I have 18gr of coffee, I should get 36gr in between 20 to 30 sec. But at the same time, you speak about 2Oz of coffee. But 2Oz is about 60gr. Which is a pretty big difference. So which one is correct ? Thank you for your answer
Yes you're right, the 2 Fluid Oz is a volumetric measurement but it's much better to measure by weight because of how much the volume changes after the crema dissipates. Go with weight for consistency ;)
The guy in the thumbnail is exactly how I look trying to get that perfect shot
🤣
Excellent video and great overview. Thanks!
I've seen some reviewers time their shots to when the crema reaches the the shot line. But as crema varies, is it better to wait until the liquid reaches the shot line before ending the shot... ?
I used to do it for the line on the cup and it's fine if you always do it that way, but when I started weighing the shot I got way more consistency. 18g in 36g out and it's magic every time!
Great video. What do you think is the best temperature for espresso, as well as cappuccino? Thank you
Depending on the bean I set my PID to 94 +/- 2°C. There's a whole machine science thing I could go into about consistent temperatures at the group head that I'll save for another video 🤣
My espresso is acid every single shot, i tried more than 4 tipes of coffee, i use all of the accessories for the puck and use the machine's grinder and a hand grinder to test and every shot is acid, tried to chenge the dose between 18g to 20g... What are your hints for that?
Great video, I just have one question: what does it mean that coffee comes out too fast or to slow? What's too fast and what's too slow and how to diagnose it?
Great question. If it comes out too fast, the water doesn't contact the coffee for long enough and will have more top notes like sourness and acidity that can be quite unpleasant. If it takes too long it will extract a lot more bitterness. You can tell the correct timing with a standard 1:2 ratio shot in about 25-30 seconds. Each coffee is going to be slightly different and may require more or less extraction. So if you have 20g of ground coffee, you should be looking to get a 40g espresso in the end in about 25 seconds or so.
@@homecafecharlie Ahhh, now I get it, thanks!
One question: I have the Gaggia Classic and if you turn it on and drip some of the water without the portafilter to avoid scalding the coffee, what happens when I twist the portafilter in and then turn it on briefly for preinfusion wait an then brew, wouldnt I run the risk of again having the water too hot for extraction at this point?
Not in such a short time I wouldn't think. It's not heating up to steam temp, so if it's just a few seconds after your pre-infusion it should be just fine.
thank you so much .
pretty helpful video
Very nice! Subscribed. One question: the distribution tool doesnt really tamp right? So you just have a very fine grind?
It's quite a fine grind, yes. The distribution tool might compress a little if it is not well adjusted, but should simply redistribute (as the name suggests).
@@homecafecharlie A gentle tap on the side of the portafilter does the same thing. Distribution tools are cons.
Is it possible to put less coffee than the basket requires (adjusting the output as well)? If I use a 18g basket to expect 36g of output in 30s, will I do just fine with 15g of coffee and 30g of output in the same time?
You can definitely put more or less, but certain baskets shapes will make it impossible to get a good shot with too much or too little coffee. I usually don't go more than one or so grams below the recommended dose. Of course you'll have to dial in again for a different dose.
I cant agree with one thing, the amount of coffee, different coffees have different densities and weight per bean you may say. So I can pack up my basket wth different amount of coffee weighting the same amount of g :) Problem is that my coffee machine has an issue going through some fine grind thus I need to decrease the amount of coffee as well (
Thank you for your quality video
Excellent Thank you
Thank you
You say don’t adjust the dose to change the shot times, adjust the grind instead. Does that mean if you use the right basket and the right amount of coffee for single, double or triple, then the shot time is the same for all three? Thanks for your help, I am a novice.
If you change shot baskets you might have to adjust the grind a little bit, but ideally the baskets themselves should have smaller openings for smaller doses, so would have a similar if not the same shot timing.
Great video presentation. Explanations are spot on. Thanks !!!
Café do Brasil. ❤
Hi, i am truly enjoying this great video, thank you.
I am having a Breville Bambino Plus and a Cuisinart DB-8 grinder. Here is what I did :-
1. Grinder is set at the finest level.
2. Coffee powder 18 grams, dual basket.
3. I don't have a distributor, will try to get one soon.
Results:-
1. 65ml or 2.2 oz of extracted coffee
2. Total brewed time is 24 seconds starting from the button is pressed and stopped at 24 seconds.
Looking at this result, it seems like the design of experiment (DOE) is optimized. The only thing that i don't see is a thicker amount of creama foam is formed. Unfortunately I can't make it finer due to the grinder limitation. Is this result is acceptable from your professional point of view?
Thank you
Sounds okay but perhaps your grinder will limit flexibility. Try buying fresh coffee as well - look for a roast date within the past week. I hope that helps and glad you liked the video!
@callum Probably a very late reply but try to set the inside bur of the grinder to a finer grind such as from a factory set of 6 to a 3, it helped me get an extra fine level of grind.
Great Review, thank you!
what is cramer, another name for coffee? also I have seen quite a few
vids on coffee making but none of them explain what the different
filters do or which filter to use with each coffee process
Crema is the thick foam on top of an espresso. It's mostly CO2 but adds a lot of body.
Not sure about the filters you are asking about. Portafilter baskets have a lot of different variants, and generally you get a standard basket from the manufacturer of the espresso machine. All of them are different
Ah, I think I need a better machine for lighter roast.
All the pulls I had were sour, going finer just ended up clogging, or not flowing well.
too bad :(
What do you think about the automatic philips 3200? I bought one but I’m not liking the taste
I've never tried it before 😅 You're always gonna get better espresso on a manual if you learn how to dial in.
Thank you so much this is so helpful and very detailed I love it ❤️❤️
Really useful and clear video, thank you. Peculiar pronunciation of 'Breville', though! :) (EmPHAsis on the wrong syLLAble, methinks.)
Haha I've only seen it written 😂
@@homecafecharlie 😀 It occurs to me that rather than picking you up on pronunciation, I should be picking your brains! I’m still very new to making espresso ( at least with a decent machine with single-wall baskets), and there’s one thing that puzzles me about dialling in. Suppose I have a dose of 18g, and so am aiming for an output of 36g. Do I stop the shot (and the timer) at the very moment the scales hit 36g? If I do that, of course, I’m going to end up with a few grams more in my cup, as water will continue to flow from the portafilter for a second or two more. Or do I stop the shot a couple seconds ahead of 36g in hopes of hitting it when the flow stops, and stop the timer when I hit 36g?
@@martyhopkirk6826 I always predict, but it depends on how fast your flow is. Sometimes you'll find that it drips slowly at first, then speeds up to be very very fast. This could be a sign that you didn't distribute well and you're getting some channelling because there's too much pressure. Lots of things to look out for. Getting the exact timings isn't as important as how delicious the drink is though, and I don't think 1 or 2 grams is going to make a huge difference as long as you are consistent.
@@homecafecharlie Thanks so much for that!