Seven Miles Coffee Roasters : How is the Depresso espresso recipe prepared? Can you please tell me? There is no Depresso espresso recipe anywhere. If you explain, I would be very happy with a video. Thank you from now.
Thanks, Paul for this outstanding video this video is extremely significant for how to make exact espresso I like coffee but I've never tried to make but now I'm learning by watching your videos or any other videos thanks.
What I mostly do when I make espresso for me is single grind shots. I first weight the right amount of beans, the putting them into the empty grinder and off we go with a grind time long enought to get out all coffee you can. The amount of coffee remaining in the grinder (Eureka Mignon Specialità) is very small, typically 0.2 to 0.3g, my target being 16.5g. - Of course this procedure is a bit slower and I will not use it if I have guests. But its very flexible: e.g. changing between my two favotite coffee beans. - And of course: this needs a data base on my iPhone using the notes app. For each coffee type I put a note like: "Double/2.1/11.1s/16.5g/27s/38g" , meaning I use the double portafilter, grinder setting 2.1, grind time 11.1s, 16.5 g of coffee, 27s extraction time, 38g of brew.
The temperature of extraction also affects the flavor, I added 2 C to the extraction temperature ( now at 93 C) and my espressos are coming smoother, after that I programmed to 3 seconds pre infusion, small changes, BIG improvements. I get 80% Brazil Arabica and 20% Sumatra Robusta medium roasted. Now I am going back to darker roasts, I love the coffee adventure!!!!!!!!!!!!!!!!!!!!!!!
Can't wait for the next espresso recipe video! I'd love knowing more about the ideal water temperature range for espresso and if it's worth playing with water temp for lighter or darker roasts.
Hi! The ideal temp for brewing coffee (espresso included) is 195-205 Fahrenheit. Generally, lighter roasts extract better at higher temperatures because the individual beans are more dense than their darker-roasted counterparts. However, many cafes will not adjust the temperature based on roast level and will rather dial in through adjusting grind size. I know this is late, but I hope it helps!
If you're still at it, Alex french guy cooking has a whole series on hollandaise. His video on how to speedrun making hollandaise sauce was pretty helpful
The catch is, control the variable factors as minimum as possible. Keep the dosage, the tamping, the distribution technique as consistent as possible, so that can manipulate either the beans age or grind size,
Hi, great channel. Time measurement is not measured the same between channels. Do we include pre-infusion into time or from the first drop in cup? Thanks
I wondered the same thing! The answer was in the description he defines the time from the first press of the button to when the pump shuts off. Hope this helps!
Thanks Paul for an amazing video. I have worked in a small place for a while, and I understand pretty much the basic of coffee. However, as a person with lactose intolerance, I can only drink espresso, and it is quite challenging for me as my cups of espresso do not seem to be consistent in quality. I want to improve my knowledge and I sure understand that one of the things I need now is getting the scale and try to play with it a bit. I already subscribed, and really looking forward to your amazing coming video.
I still get stuck on how I used to do it years ago. I always thought you need 2oz out. I have to train myself to keep looking at my scale and disregard how many ozs I get.
Hi Paul. Thanks for the awesome video! I use a breville barista and used your recipe In/Out/Time and got 17.5g/53g/26.6sec. My automatic grinder does not have a timing setting, I can only adjust the grind amount and grind size. My lattes are turning out more milky tasting, a lot of the time I can barely taste the espresso. What do you suggest I adjust with my coffee to make it taste stronger?
The timer on the grinder isn't necessary, it's only there for convenience & consistency, particularly in commercial settings. It's hard to give exact recommendations without knowing the coffee you're using, however my guess would be that the reason it's tasting too milky is that you're either 1) adding too much milk , or 2) using a light roast. For most coffees we would start at around a 1:2 ratio IN:OUT. So in your case, I would reduce the 'out' to around 35g (by stopping the shot earlier) and try to maintain the 'in' & the 'time' by making the grind finer (this will slow down the flow). For a latte I would serve that in a 220ml (7-8oz) cup. Again, results will vary depending on the coffee - hope that helps...
Hi new to home barista coffee making just upgraded to a sage barista touch I am getting better making my shots they look great but I can’t tell between bitter and sour it’s definitely one of them , I need help !
Hello- For those of us that have a 54mm portafilter, how many grams is about right 18? And I am seeing 1:2 ratio most of the time. Is that not what I should go for? Or should it be 1:1.5? Thank you! Just came across your videos because I am new to this coffee thing. I have watched many, and I am obsessed!
Hello Paul. Great video. Could you please clarify whether you start timing from when you hit the button or, from first drip? My machine (Breville BES920) takes 10-11 until I see the first drip, and that’s where I’ve been timing from. Obviously it would make a big difference timing from the very start. Cheers
Yes, exactly! We build all our recipes based on the first press/pump turning on. If your machine is using pre-infusion, then you might see a slow start there, depending on the pre-infusion, just adjust your recommended brewing time accordingly!
It really depends on the specific blend. The roast (light or dark) will have an impact as well as the components (arabica vs robusta) and many more. It's best to ask the roaster what ratio they suggest, most quality focussed roasters will be happy to help.
Steven Scholten I would watch the second video. Ultimately, every coffee is going to be different. And 25-30 seconds contact time is good for this particular recipe. So, try 25 - 30 seconds from when you engage the pump. Then try 30 - 35 from when you engage the pump. Taste and decide which one you like most. It is better to work from when you engage the pump. Because that is an easily measurable starting point. If you start from when the coffee begins to pour, you will get a false reading when the coffee is too fine or too course. Eg, if the coffee is too fine it will take a long time to begin pouring. Good luck with this.
You could have different recipes for each, but it's usually not practical in a busy environment. We typically have the same recipe for both, and try to choose a cup size (for flat white/latte/cappuccino) that provides a good ratio of milk/coffee.
Exactly why I'm here, I'm looking for a way to make my coffee taste consistent. There is a very pleasant lingering aroma that makes me smile inside, but it comes and goes randomly from sip to sip, even from the same cup. I really want that taste consistently but cant, but since ppl also like that then there is really no way to make it consistent then. All that ratio imo is kinda bs, because look at many vids like this, THEY ALL HAVE DIFFERENT RATIO, if noone is wrong, then I'm not wrong too, if noone is right, then we're all wrong too. I guess the first guy who really understood this ratio to make a consistent recipe for every mike and john was already dead, and we're all left wondering how, all of those ratio and howto are all just talk now. Look at the basket size there's 51mm and there's 58mm and there's also other sizes, there is single there is double there is triple, there is 7gram there is 14gram there is 20gram, there is also 7-14, there is also 18-20, there is 1:2.2 there is also 1:2.0 ratio coffee gram to liquid espresso, there is 30g single shot, there is also 40-60g double shot. SEE ? THERE ARE TOO MANY VARIABLES !!! And all vids claiming their ratio is this much and that much, but even if someone is doing exactly what a video suggests, compared to other ppl doing it, they will ofc produce DIFFERENT taste, because of too much variables, the coffee, the basket, the coffee weight, the espresso weight, how much milk, the machine, the grind size, the tamping weight etc. I just know the taste I'm looking for, I just don't know how to make it consistently. My machine use 58mm portafilter, the single shot basket I use says 7-14g of coffee, but there is really no way I can make espresso using just 7gram, because the coffee puck will be too soggy even wet and there is only like 5 bar of pressure, producing 90ml of liquid espresso, that is just wrong. It doesnt fit with my machine. But before this I had another machine with 51mm portafilter and pressurized basket, I could use 7gram with this one. Hence what I said above, too many variables and the real person behind this died too soon before his real knowledge got spread, only bits and pieces.
To restate what Paul said in the video, Espresso recipes aren't a magic formula, they are simply a way to help maintain consistency. There's no 'right' recipe. Every blend will be different, every barista will have different preferences...and all the other variables you mentioned. The goal is to find the flavour balance you're looking for, and then use the measurements as a benchmark for yourself.
@@SevenMilesCoffeeRoasters Ya I think I get what he means now, using everything mentioned the same will help consistency because we all have our own variables that stick, we use same coffee blend, same machine everyday, more or less the same tamping weight, etcetera. I guess I'm just desperate at how to pinpoint this taste that comes and goes.
If the object is to achieve great tasting coffee, then all this is second order. In computer terms, we have GIGO - Garbage In, Garbage Out. The most important factor relates to the coffee beans - their origin, their roasting and their freshness, none of which was covered here . You cannot make a silk purse out of a sow's ear, however good your coffee-making methodology is.
At 2:55 you say that you stop timing when the machine stops pumping - just to clarify, you're assuming that a volumetric machine is being used, correct? I'm just learning about all this and want to make sure that the Simonelli Aurelia ii we use at my workplace is set up correctly. At the moment, I believe it's pumping through 2oz of water (using the double long-pull button), but since it has all these other buttons and it would be really convenient to have the recipes for different drinks on the different buttons. Not to mention that some of the buttons aren't even programmed and just run water until you stop it manually. I would love to know at which point I should be adjusting the amount of water coming out of the machine rather than everything else :) Thanks!
yes, that's correct. We're assuming either volumetric (like the aurelia) or gravimetric (weight based - like the strada abr in the video). For volumetric machines, we still recommend programming the machine using a set of scales on the drip tray where possible. This method is more accurate than shot glasses due to variations in crema.
Question: I've been led to believe that a double shot is 60ml of liquid (which weighs 60g) If I'm brewing at a 1:2 ratio would this mean I should only be extracting say 42g. Which would only be 42ml of liquid. Is this correct?
The issue with using volume measures is crema - the CO2 suspended in the liquid espresso effectively weighs nothing. So, if you're using fresh coffee, and you measure the volume of the shot immediately after brewing, then a '60ml' double could weigh 40g (or less) - the same coffee, a week later, might weigh 50g at the same volume due to less dissolved gases. If you left the espresso to sit for a minute or so to exclude the crema, then 60ml of the liquid portion would weigh around 60-65g
A traditional italian espresso is usually a 'single', that is 7-8g of coffee to make a 30ml shot of espresso. For specialty coffee, particularly here in Australia, it's normal to use a large double basket, typically around 18-22g. The differences are due to the different styles of roasted coffee, our preference for milk drinks here & just general cultural differences in how we consume coffee.
This is great and all but I can’t just weigh and grind my own coffee beans every time a make a latte.... I really want to get an espresso machine but maybe I should stick to going to coffee shops....
These techniques are focussed on professional baristas who are trying to maintain consistent results across 100's of coffees. At home, some people prefer to calibrate their grinder using a set of scales and then eyeball it from there.
I'm not sure there's anything that can save 10 month old coffee... If you need to store coffee for a long time, the freezer is the best bet. More details: www.sevenmiles.com.au/editorial/how-to-store-coffee-beans-at-home/
mix the old beans with new ones . if they the old beans taste reasonably , mix in 1 to 3 grams of old beans with 15 to 17 grams of fresh bean + a few grains of salt in your portafilter. experiment with doses till you find something acceptable
In all my years making and drinking coffee even from the best speciality coffee shops I have never tasted sweetness from an expresso, it always has a bitter taste, not nasty but bitter, no sweetness for sure.
Very weird. Do you have a local coffee roaster? If yes please get a light-medium roast and use the tips from the video for preparation. I mean of course its not going to taste like honey but there is supposed to be a balance in flavours and bitter/sweet/sour should be in a nice relation to each other for good espresso.
The most frustrating thing You keep all the things the same, 100% the same, and the coffee changes like hell Coffee it's not a photocopied product, even at the same farm the beans are different, that is the most difficult thing from my opinion
Hey everyone, we've just published the sequel to this video, How to adjust espresso by taste: th-cam.com/video/JvvfDgDJQEk/w-d-xo.html
is 26 second time of extraction are included pre infusion time, because some machine have pre infusion around 4-6 sec?
Seven Miles Coffee Roasters : How is the Depresso espresso recipe prepared? Can you please tell me? There is no Depresso espresso recipe anywhere. If you explain, I would be very happy with a video. Thank you from now.
Thanks, Paul for this outstanding video this video is extremely significant for how to make exact espresso I like coffee but I've never tried to make but now I'm learning by watching your videos or any other videos thanks.
What I mostly do when I make espresso for me is single grind shots. I first weight the right amount of beans, the putting them into the empty grinder and off we go with a grind time long enought to get out all coffee you can. The amount of coffee remaining in the grinder (Eureka Mignon Specialità) is very small, typically 0.2 to 0.3g, my target being 16.5g. - Of course this procedure is a bit slower and I will not use it if I have guests. But its very flexible: e.g. changing between my two favotite coffee beans. - And of course: this needs a data base on my iPhone using the notes app. For each coffee type I put a note like: "Double/2.1/11.1s/16.5g/27s/38g" , meaning I use the double portafilter, grinder setting 2.1, grind time 11.1s, 16.5 g of coffee, 27s extraction time, 38g of brew.
Thank you much for golden opportunity to learn reciepe of coffe
The temperature of extraction also affects the flavor, I added 2 C to the extraction temperature ( now at 93 C) and my espressos are coming smoother, after that I programmed to 3 seconds pre infusion, small changes, BIG improvements. I get 80% Brazil Arabica and 20% Sumatra Robusta medium roasted. Now I am going back to darker roasts, I love the coffee adventure!!!!!!!!!!!!!!!!!!!!!!!
Love your work Paul! Amazing video Seven Miles 🔥
My portafilter holds 14-18 grams of coffee. How can I know what is the right amount for this basket?
Can't wait for the next espresso recipe video! I'd love knowing more about the ideal water temperature range for espresso and if it's worth playing with water temp for lighter or darker roasts.
Hi! The ideal temp for brewing coffee (espresso included) is 195-205 Fahrenheit. Generally, lighter roasts extract better at higher temperatures because the individual beans are more dense than their darker-roasted counterparts. However, many cafes will not adjust the temperature based on roast level and will rather dial in through adjusting grind size. I know this is late, but I hope it helps!
Thanks so much mr paul my questions is what is the recomemendent ratio of water to ground coffee,?
thank you for being short , clear , usefull
The most difficult recipe i am trying to master. And i would say, making hollandaise sauce is even easier than espresso 😶
If you're still at it, Alex french guy cooking has a whole series on hollandaise. His video on how to speedrun making hollandaise sauce was pretty helpful
@@curiousseal2678 thanks for the referral. Will check it out!
Great video sir. It is very appreciated. How can I make great long shots and great short shots.
Please do a video on bean selection
You are the best educator on youtube imo. Please keep this up. I would love to see another dialing video (to taste).
Thanks Matthew, we are planning to make that video, however the Coronavirus lockdown is slowing things down...
@@SevenMilesCoffeeRoasters fair enough. Stay safe 😁
The catch is, control the variable factors as minimum as possible. Keep the dosage, the tamping, the distribution technique as consistent as possible, so that can manipulate either the beans age or grind size,
You make this really easy to understand thanks
Thanks for watching 👌
Great video! Thanks Paul!! This was just what I was looking for. I’ll keep on exploring your channel. Best wishes.☕️
Thanks Daniel!
Hi, great channel. Time measurement is not measured the same between channels. Do we include pre-infusion into time or from the first drop in cup? Thanks
I wondered the same thing! The answer was in the description he defines the time from the first press of the button to when the pump shuts off. Hope this helps!
Such a good video, thank you so much.
What coffee did you use for strawberry frappe taste? Sounds delicious.
Thanks Paul for an amazing video. I have worked in a small place for a while, and I understand pretty much the basic of coffee. However, as a person with lactose intolerance, I can only drink espresso, and it is quite challenging for me as my cups of espresso do not seem to be consistent in quality. I want to improve my knowledge and I sure understand that one of the things I need now is getting the scale and try to play with it a bit. I already subscribed, and really looking forward to your amazing coming video.
Hi Scott, Just published the follow-up to this video here: th-cam.com/video/JvvfDgDJQEk/w-d-xo.html
I still get stuck on how I used to do it years ago. I always thought you need 2oz out. I have to train myself to keep looking at my scale and disregard how many ozs I get.
Hi Paul. Thanks for the awesome video! I use a breville barista and used your recipe In/Out/Time and got 17.5g/53g/26.6sec. My automatic grinder does not have a timing setting, I can only adjust the grind amount and grind size. My lattes are turning out more milky tasting, a lot of the time I can barely taste the espresso. What do you suggest I adjust with my coffee to make it taste stronger?
The timer on the grinder isn't necessary, it's only there for convenience & consistency, particularly in commercial settings. It's hard to give exact recommendations without knowing the coffee you're using, however my guess would be that the reason it's tasting too milky is that you're either 1) adding too much milk , or 2) using a light roast.
For most coffees we would start at around a 1:2 ratio IN:OUT. So in your case, I would reduce the 'out' to around 35g (by stopping the shot earlier) and try to maintain the 'in' & the 'time' by making the grind finer (this will slow down the flow). For a latte I would serve that in a 220ml (7-8oz) cup. Again, results will vary depending on the coffee - hope that helps...
@@SevenMilesCoffeeRoasters thank you so much for the response! I'll give these tips a try :)
Hi new to home barista coffee making just upgraded to a sage barista touch I am getting better making my shots they look great but I can’t tell between bitter and sour it’s definitely one of them , I need help !
Thank you Paul
Hello- For those of us that have a 54mm portafilter, how many grams is about right 18? And I am seeing 1:2 ratio most of the time. Is that not what I should go for? Or should it be 1:1.5? Thank you! Just came across your videos because I am new to this coffee thing. I have watched many, and I am obsessed!
Go for what tastes good to you.
In machines with automatic pre-infusion, should you start timing when the first drop hits the cup or as soon as you push the brew button?
I learnt a lot from this, thanks for making the content!!
Awesome information. Thanks!
I love Espresso
What are the the exact names of the first scales showed here that are waterproof? Thanks
Acaia Pearl and Luna: acaia.co/
Hello Paul. Great video. Could you please clarify whether you start timing from when you hit the button or, from first drip? My machine (Breville BES920) takes 10-11 until I see the first drip, and that’s where I’ve been timing from. Obviously it would make a big difference timing from the very start.
Cheers
Yes, exactly!
We build all our recipes based on the first press/pump turning on. If your machine is using pre-infusion, then you might see a slow start there, depending on the pre-infusion, just adjust your recommended brewing time accordingly!
Is that matter if my portafilter is different than yours? Mein is 51 mm and i dont know if i can put 21 grams in it.
How do you consider grind times with something like the niche.
Nice video 💪🏻
This is amazing video Paul !🧢☕
Should the weight of the BEANS be equivalent to the resulting coffee POWDER?
I love my Cold Brew - thanks Seven Miles
If you dose 21gms in,what formular have you used to extract 36 grams out?
Loved the video bru
When exactly do you start the timer?
When we pressed the button on the machine
If my machine has a pre-infusion, do I still start the timer when I press the button or after pre-infusion?
What would the time be for 15 grams in, 30 out?
Fantastic video! But I'm also curious now how a rusty pipe tastes like😂😂
Hollow and metallic
Is the coffee dosage per espresso same for commercial coffee and specialty coffee beans?
It really depends on the specific blend. The roast (light or dark) will have an impact as well as the components (arabica vs robusta) and many more. It's best to ask the roaster what ratio they suggest, most quality focussed roasters will be happy to help.
like your content!!
Hi. at what point do you start the timer? When you hit the start button or when it starts dripping (after the pre infusion??)
Steven Scholten from when the pump is engaged generally.
@@blaircharlwood5424 okay tnx. So 25-30 seconds after you push the start button. Preinfusion included
Steven Scholten I would watch the second video. Ultimately, every coffee is going to be different. And 25-30 seconds contact time is good for this particular recipe. So, try 25 - 30 seconds from when you engage the pump. Then try 30 - 35 from when you engage the pump. Taste and decide which one you like most. It is better to work from when you engage the pump. Because that is an easily measurable starting point. If you start from when the coffee begins to pour, you will get a false reading when the coffee is too fine or too course. Eg, if the coffee is too fine it will take a long time to begin pouring.
Good luck with this.
Would you have a different recipe for espresso shot vs milk coffee?
You could have different recipes for each, but it's usually not practical in a busy environment. We typically have the same recipe for both, and try to choose a cup size (for flat white/latte/cappuccino) that provides a good ratio of milk/coffee.
Exactly why I'm here, I'm looking for a way to make my coffee taste consistent. There is a very pleasant lingering aroma that makes me smile inside, but it comes and goes randomly from sip to sip, even from the same cup. I really want that taste consistently but cant, but since ppl also like that then there is really no way to make it consistent then. All that ratio imo is kinda bs, because look at many vids like this, THEY ALL HAVE DIFFERENT RATIO, if noone is wrong, then I'm not wrong too, if noone is right, then we're all wrong too.
I guess the first guy who really understood this ratio to make a consistent recipe for every mike and john was already dead, and we're all left wondering how, all of those ratio and howto are all just talk now. Look at the basket size there's 51mm and there's 58mm and there's also other sizes, there is single there is double there is triple, there is 7gram there is 14gram there is 20gram, there is also 7-14, there is also 18-20, there is 1:2.2 there is also 1:2.0 ratio coffee gram to liquid espresso, there is 30g single shot, there is also 40-60g double shot. SEE ? THERE ARE TOO MANY VARIABLES !!! And all vids claiming their ratio is this much and that much, but even if someone is doing exactly what a video suggests, compared to other ppl doing it, they will ofc produce DIFFERENT taste, because of too much variables, the coffee, the basket, the coffee weight, the espresso weight, how much milk, the machine, the grind size, the tamping weight etc.
I just know the taste I'm looking for, I just don't know how to make it consistently.
My machine use 58mm portafilter, the single shot basket I use says 7-14g of coffee, but there is really no way I can make espresso using just 7gram, because the coffee puck will be too soggy even wet and there is only like 5 bar of pressure, producing 90ml of liquid espresso, that is just wrong. It doesnt fit with my machine. But before this I had another machine with 51mm portafilter and pressurized basket, I could use 7gram with this one. Hence what I said above, too many variables and the real person behind this died too soon before his real knowledge got spread, only bits and pieces.
To restate what Paul said in the video, Espresso recipes aren't a magic formula, they are simply a way to help maintain consistency. There's no 'right' recipe. Every blend will be different, every barista will have different preferences...and all the other variables you mentioned. The goal is to find the flavour balance you're looking for, and then use the measurements as a benchmark for yourself.
@@SevenMilesCoffeeRoasters Ya I think I get what he means now, using everything mentioned the same will help consistency because we all have our own variables that stick, we use same coffee blend, same machine everyday, more or less the same tamping weight, etcetera. I guess I'm just desperate at how to pinpoint this taste that comes and goes.
If the object is to achieve great tasting coffee, then all this is second order. In computer terms, we have GIGO - Garbage In, Garbage Out. The most important factor relates to the coffee beans - their origin, their roasting and their freshness, none of which was covered here . You cannot make a silk purse out of a sow's ear, however good your coffee-making methodology is.
Good point, completely agree. Our focus with this particular video was on the 'consistency' part of the equation.
How do you know how much extraction do you want? ( I'm using 17g in btw)
Depends on what you're making, espresso is about 1:2. So you want about double out. ( In this case about 34g)
At 2:55 you say that you stop timing when the machine stops pumping - just to clarify, you're assuming that a volumetric machine is being used, correct? I'm just learning about all this and want to make sure that the Simonelli Aurelia ii we use at my workplace is set up correctly. At the moment, I believe it's pumping through 2oz of water (using the double long-pull button), but since it has all these other buttons and it would be really convenient to have the recipes for different drinks on the different buttons. Not to mention that some of the buttons aren't even programmed and just run water until you stop it manually. I would love to know at which point I should be adjusting the amount of water coming out of the machine rather than everything else :) Thanks!
yes, that's correct. We're assuming either volumetric (like the aurelia) or gravimetric (weight based - like the strada abr in the video). For volumetric machines, we still recommend programming the machine using a set of scales on the drip tray where possible. This method is more accurate than shot glasses due to variations in crema.
Question: I've been led to believe that a double shot is 60ml of liquid (which weighs 60g) If I'm brewing at a 1:2 ratio would this mean I should only be extracting say 42g. Which would only be 42ml of liquid. Is this correct?
The issue with using volume measures is crema - the CO2 suspended in the liquid espresso effectively weighs nothing. So, if you're using fresh coffee, and you measure the volume of the shot immediately after brewing, then a '60ml' double could weigh 40g (or less) - the same coffee, a week later, might weigh 50g at the same volume due to less dissolved gases. If you left the espresso to sit for a minute or so to exclude the crema, then 60ml of the liquid portion would weigh around 60-65g
What are the names of the scales being used in this video?
Acaia Pearl (big one) & Acaia Luna (little one)
Thank you very much!!
So 36 grams coffee out is single shot espresso or it is double shot?
double shot
@@SevenMilesCoffeeRoasters okay thank you🙏🏻
Hi paul
We here use illy coffee and only 8 gram fr an espresso wht u r showing is 21 will u clear ths to me pls why and how
A traditional italian espresso is usually a 'single', that is 7-8g of coffee to make a 30ml shot of espresso. For specialty coffee, particularly here in Australia, it's normal to use a large double basket, typically around 18-22g. The differences are due to the different styles of roasted coffee, our preference for milk drinks here & just general cultural differences in how we consume coffee.
@@SevenMilesCoffeeRoasters thank u for u time, i wish to learn more from u people specially abt the flat white and cold coffee drinks
This is great and all but I can’t just weigh and grind my own coffee beans every time a make a latte.... I really want to get an espresso machine but maybe I should stick to going to coffee shops....
These techniques are focussed on professional baristas who are trying to maintain consistent results across 100's of coffees. At home, some people prefer to calibrate their grinder using a set of scales and then eyeball it from there.
Guys , what can i do with the old beans (10 months of roast) ?
I'm not sure there's anything that can save 10 month old coffee... If you need to store coffee for a long time, the freezer is the best bet. More details: www.sevenmiles.com.au/editorial/how-to-store-coffee-beans-at-home/
mix the old beans with new ones . if they the old beans taste reasonably , mix in 1 to 3 grams of old beans with 15 to 17 grams of fresh bean + a few grains of salt in your portafilter. experiment with doses till you find something acceptable
In all my years making and drinking coffee even from the best speciality coffee shops I have never tasted sweetness from an expresso, it always has a bitter taste, not nasty but bitter, no sweetness for sure.
Sounds like bad coffee
Very weird. Do you have a local coffee roaster? If yes please get a light-medium roast and use the tips from the video for preparation. I mean of course its not going to taste like honey but there is supposed to be a balance in flavours and bitter/sweet/sour should be in a nice relation to each other for good espresso.
Desagradable sujeto ... What a waste of time
Then why are you here?
The most frustrating thing
You keep all the things the same, 100% the same, and the coffee changes like hell
Coffee it's not a photocopied product, even at the same farm the beans are different, that is the most difficult thing from my opinion
stupid experience hey