hi, first of all, great video :) but one thing you definitely should change is, if you put the portafilter in the grouphead, you have to start the extraction directly, do not wait. the taste get worse and worse every second you wait. go for a try. tell me if you noticed a difference in taste?
Looks great! Just some of my thoughts: I’ve seen a few comments from your past videos mentioning the thin layer of crema. You’re using darker roasted coffee which tends to degas faster, but you don’t really need to worry too much just based on crema, the CO2 generated by the beans has no direct impact on the taste, and even if a thicker layer of crema looks better, it might not necessarily taste better (James Hoffmann mentioned it before I think). Just go by taste. If you do find that the coffee is starting to lose flavour, or taste stale, do consider different storage methods. You generally want to keep exposure to heat, moisture, oxygen, UV light and lastly time to a minimum. You’ve got light and time under control, but using a different container will probably allow you to reduce exposure to the other factors (though moisture might be harder to control, but is itself a more complicated factor). Inert gas canisters are usually the best option, but expensive and unnecessary, maybe only for more expensive beans. One of the bigger problems with storing it in a container like the one in the video is the growing headspace every time coffee is consumed. A larger headspace means that more oxygen and moisture can damage the beans while also giving more space for CO2 and aromas to degas. Bags with one-way valves, as seen in the big bag you guys pour your beans out of, are generally superior to rigid containers like these as long as you squeeze out the remaining air at the top. A simple, though maybe impractical solution that is better than this would be to single dose your beans immediately (search up Weber Workshops Cellar, don’t worry about the price, basically any narrow container that leaves a small headspace will work). This means that you only expose the beans to two instances of exposure, once when you open the bag, second when you open the vial. On a side note, wedge distributors may be harmful to extraction as they can cause unnatural compression to occur, iirc Lance Hedrick (or maybe Hoffmann) covered it before. (Sorry for the long paragraphs, been following you guys your workflow has improved so much! Hope to see more content)
Hey Dosker! Thanks for the really detailed breakdown of our bean storage🥹 Couldn't agree more on the crema. In the beginning we were really fixated on getting crema, which was what usually happens. However, it is a little odd that even after letting the beans rest for 2 weeks, the crema's still almost negligible. After a while, we didn't bother much about crema altho some people do harp on it saying our beans aren't fresh and what not. We just went with whatever taste we preferred and stuck to it. I can see how our storage is not ideal, but tbh we go through beans so quickly and our container stores roughly 250g of beans (which lasts us for a week) while the rest of the beans are kept in the original packaging with the air pushed out🤷🏻♀️ I mean yes, ideally storing them in the original bag is the best but it can get rather cumbersome to scoop them out hahaha. Hahah I'm not too sure how I feel about single dose containers, look really fancy and scientific😂 We had a few comments regarding our distributor but we decided to keep it, but adjusting it to just polish the top of the puck to better tamp it. No worries, we love long comments and I really appreciate that you took the time to type all that out hahaha🤎 - zee
I used to use distilled water in my espresso machine, but a friend recommended switching to "Summit" water since it has more minerals compared to plain distilled water. The difference has been amazing-the crema has improved significantly and lasts much longer than before!
Hey John, in Singapore our tap water's clean enough to drink but of course it's nowhere near distilled or summit water (never heard of it before today hahah). Nevertheless, we usually use it straight from the tap. The crema issue seems to be occurring for these beans in particular, but we'll definitely keep an eye out to see if the same thing happens for other beans☺️ - zee
Hello and greetings from Germany :) For me, the crema of the espresso looks a bit flat; you might want to adjust your grinder to make the grind slightly finer. Also, I find it easier to make latteart if the cup is a little bigger, as it gives you enough space to pour the base and still have room for the latteart. I use cups ranging from 180ml to 250ml, and that works well for me. Sure you can do latteart in any cup, but for me, a slightly bigger cup makes it easier. I'm not an expert, so this is just my opinion, but maybe you can give it a try and see if it helps. Wishing you a great day! Adrian ☕😋
Hey Adrian :) Yeah, seems like its the beans that we got. Not too sure why tho🧐 but all good, we're almost finishing these beans and will be trying out other brands. Yup, it is, we heard that having a rounded base helps too. We can't seem to find nice cups with that volume (180 - 250mL) in this part of the world. Most cups that look good tend to be bigger say 280 - 300mL☹️ If we come across one that's perfect, we'll definitely try it out! - zee
When I make milk drink, I don't care if my extraction is on point, because the taste will be diluted beyond recognition anyway. That matters even less with sugary drinks like mocha. Only when I drink straight espresso/americano/long black that i want to make sure the taste is on point. That said, milk drinks are a good way to not waste your coffee while dialing in.
Hey, fair enough hahah. I guess we're just trying to get into the habit of tasting a shot especially when our extraction timing does change. But yes, we're also learning to let go cause we're really here for the process and to ultimately, get a great cup of coffee hahaha🤎 - zee
hiii zee ...see with the chocolate sauce more easy to do latte art haha ;)... you can do a perfect tulip ...as a barista am so happy for you guys ...I watched all your videos even if I haven't commented on some videos and you guys for only 30 days good job ,
as long as you are at full blast by the texturizing phase of your milk steaming, no worries. Some of us would do not nice things to have steam power that strong haha
Hahaha oh dear, it was the only thing closest to chocolate that we had. But now that I know what to expect, I'm definitely looking to get proper chocolate, I'm guessing you're a Cadbury fan? hahaha - zee
My wife and I are on the same journey. ❤ We are experimenting with syrups as well. Loving the channel! Can you share where I can find the container you are using for your beans?
Aww, hello there! So great to both have the same hobby/interest! We got our container from IKEA, EKLATERA jar (1.1L). However, seems like it might not be the best container to use unless you guys go through beans really quickly😊 Thank you so much for your kind words and feel free to leave comments. We're looking forward to hear about your journey too🤎 - zee
Hey Zee, on the rare occasions I made mocha, I'd use "Venezuela Bitter & Ghana Sweet" from Royce Chocolates. a great local chocolatier. Was the grinder at the same setting as Jon's last video, if so that's a big change... For a moment I thought you were going to produce "Angel Wings" on your latte art... Nearly!!!😀
Hey Raj, anything from Royce sounds so boujee! But I can imagine how good the mocha tasted🥹 Royce does make good quality chocolate👌🏻 Yeah unfortunately the grind size was the same. So odd isn't it🤔 Hahahaha omg, if only they were angle wings~ - zee
@@thegroundedduo espresso is espresso. latte or cappuccino etc is 'coffee drink'. coffee and espresso fan are sometimes not compatible with each other 😂
All of the shots in your channel have no crema. Just invest some money and buy some proper freshly ground coffee. What’s the point of being coffee nerd and buy stale and cheap coffee?
If you have watched our other videos (which I think you did), you would know we just started this journey. So being beginners, we won't know if the beans from a particular roastery is good or not. We just buy it and experiment. Like you said, no one would buy stale coffee, so why would we knowingly do that? You may have the financial means to buy expensive and high end beans, but I hope you understand that everyone has different living situations. Good for you that you can afford it and enjoy your coffee but we are just doing what we think is suitable for us. Instead of being condescending, perhaps try to think of reasons about why we are doing what we are doing as someone who just started out a new hobby :) - Jon
hi, first of all, great video :)
but one thing you definitely should change is, if you put the portafilter in the grouphead, you have to start the extraction directly, do not wait. the taste get worse and worse every second you wait. go for a try. tell me if you noticed a difference in taste?
Looks great! Just some of my thoughts:
I’ve seen a few comments from your past videos mentioning the thin layer of crema. You’re using darker roasted coffee which tends to degas faster, but you don’t really need to worry too much just based on crema, the CO2 generated by the beans has no direct impact on the taste, and even if a thicker layer of crema looks better, it might not necessarily taste better (James Hoffmann mentioned it before I think). Just go by taste. If you do find that the coffee is starting to lose flavour, or taste stale, do consider different storage methods.
You generally want to keep exposure to heat, moisture, oxygen, UV light and lastly time to a minimum. You’ve got light and time under control, but using a different container will probably allow you to reduce exposure to the other factors (though moisture might be harder to control, but is itself a more complicated factor).
Inert gas canisters are usually the best option, but expensive and unnecessary, maybe only for more expensive beans.
One of the bigger problems with storing it in a container like the one in the video is the growing headspace every time coffee is consumed. A larger headspace means that more oxygen and moisture can damage the beans while also giving more space for CO2 and aromas to degas. Bags with one-way valves, as seen in the big bag you guys pour your beans out of, are generally superior to rigid containers like these as long as you squeeze out the remaining air at the top.
A simple, though maybe impractical solution that is better than this would be to single dose your beans immediately (search up Weber Workshops Cellar, don’t worry about the price, basically any narrow container that leaves a small headspace will work). This means that you only expose the beans to two instances of exposure, once when you open the bag, second when you open the vial.
On a side note, wedge distributors may be harmful to extraction as they can cause unnatural compression to occur, iirc Lance Hedrick (or maybe Hoffmann) covered it before.
(Sorry for the long paragraphs, been following you guys your workflow has improved so much! Hope to see more content)
Hey Dosker! Thanks for the really detailed breakdown of our bean storage🥹
Couldn't agree more on the crema. In the beginning we were really fixated on getting crema, which was what usually happens. However, it is a little odd that even after letting the beans rest for 2 weeks, the crema's still almost negligible. After a while, we didn't bother much about crema altho some people do harp on it saying our beans aren't fresh and what not. We just went with whatever taste we preferred and stuck to it.
I can see how our storage is not ideal, but tbh we go through beans so quickly and our container stores roughly 250g of beans (which lasts us for a week) while the rest of the beans are kept in the original packaging with the air pushed out🤷🏻♀️ I mean yes, ideally storing them in the original bag is the best but it can get rather cumbersome to scoop them out hahaha.
Hahah I'm not too sure how I feel about single dose containers, look really fancy and scientific😂
We had a few comments regarding our distributor but we decided to keep it, but adjusting it to just polish the top of the puck to better tamp it.
No worries, we love long comments and I really appreciate that you took the time to type all that out hahaha🤎 - zee
That's one slow coffee grinder ! ☺
Hahaha you're not wrong. Gives us time to prep the portafilter tho, so we ain't complaining😇 - zee
@@thegroundedduo I totally agree! 🥰
I used to use distilled water in my espresso machine, but a friend recommended switching to "Summit" water since it has more minerals compared to plain distilled water. The difference has been amazing-the crema has improved significantly and lasts much longer than before!
Distilled water is bad for espresso machines. Corrosive to the boilers and internals.
Hey John, in Singapore our tap water's clean enough to drink but of course it's nowhere near distilled or summit water (never heard of it before today hahah). Nevertheless, we usually use it straight from the tap. The crema issue seems to be occurring for these beans in particular, but we'll definitely keep an eye out to see if the same thing happens for other beans☺️ - zee
You may remove the spout for more clearance :)
Hahah yeah, we're saving up for a bottomless portafilter so watch this space🙃 - zee
Hello and greetings from Germany :)
For me, the crema of the espresso looks a bit flat; you might want to adjust your grinder to make the grind slightly finer. Also, I find it easier to make latteart if the cup is a little bigger, as it gives you enough space to pour the base and still have room for the latteart. I use cups ranging from 180ml to 250ml, and that works well for me. Sure you can do latteart in any cup, but for me, a slightly bigger cup makes it easier.
I'm not an expert, so this is just my opinion, but maybe you can give it a try and see if it helps.
Wishing you a great day!
Adrian ☕😋
Hey Adrian :)
Yeah, seems like its the beans that we got. Not too sure why tho🧐 but all good, we're almost finishing these beans and will be trying out other brands. Yup, it is, we heard that having a rounded base helps too. We can't seem to find nice cups with that volume (180 - 250mL) in this part of the world. Most cups that look good tend to be bigger say 280 - 300mL☹️ If we come across one that's perfect, we'll definitely try it out! - zee
When I make milk drink, I don't care if my extraction is on point, because the taste will be diluted beyond recognition anyway. That matters even less with sugary drinks like mocha. Only when I drink straight espresso/americano/long black that i want to make sure the taste is on point. That said, milk drinks are a good way to not waste your coffee while dialing in.
Hey, fair enough hahah. I guess we're just trying to get into the habit of tasting a shot especially when our extraction timing does change. But yes, we're also learning to let go cause we're really here for the process and to ultimately, get a great cup of coffee hahaha🤎 - zee
hiii zee ...see with the chocolate sauce more easy to do latte art haha ;)... you can do a perfect tulip ...as a barista am so happy for you guys ...I watched all your videos even if I haven't commented on some videos and you guys for only 30 days good job ,
Hahaha I mean, I guess! Altho it came out looking sooo weird🫣 Thank you~ - zee
@@thegroundedduoit was just first time i think ...but try a tulipe you'll see the satisfaction 😉😆
as long as you are at full blast by the texturizing phase of your milk steaming, no worries. Some of us would do not nice things to have steam power that strong haha
Hello! Learnt that the hard way I guess. Hahaha, Rancilio's do pack a punch🥊 - zee
Anything but hersheys!
Hahaha oh dear, it was the only thing closest to chocolate that we had. But now that I know what to expect, I'm definitely looking to get proper chocolate, I'm guessing you're a Cadbury fan? hahaha - zee
My wife and I are on the same journey. ❤ We are experimenting with syrups as well. Loving the channel!
Can you share where I can find the container you are using for your beans?
Aww, hello there! So great to both have the same hobby/interest! We got our container from IKEA, EKLATERA jar (1.1L). However, seems like it might not be the best container to use unless you guys go through beans really quickly😊 Thank you so much for your kind words and feel free to leave comments. We're looking forward to hear about your journey too🤎 - zee
Hey Zee, on the rare occasions I made mocha, I'd use "Venezuela Bitter & Ghana Sweet" from Royce Chocolates. a great local chocolatier.
Was the grinder at the same setting as Jon's last video, if so that's a big change...
For a moment I thought you were going to produce "Angel Wings" on your latte art... Nearly!!!😀
Hey Raj, anything from Royce sounds so boujee! But I can imagine how good the mocha tasted🥹 Royce does make good quality chocolate👌🏻
Yeah unfortunately the grind size was the same. So odd isn't it🤔
Hahahaha omg, if only they were angle wings~ - zee
nice thumbnail
thank you! :)
Now with real chocolate please lol
Hahaha yess most definitely! I only had chocolate syrup at home and just wanted to give it a go before actually buying chocolate to use🍫 - zee
I saw a fetus today!
(That's a sentence I never thought I would comment)
Hahahaha, honestly same here. A word I never thought I'd use to describe latte art😂😂😂 - zee
This is making espresso, not coffee.☕
welllllllllll, espresso is still coffee...?🤔 - zee
@@thegroundedduo espresso is espresso. latte or cappuccino etc is 'coffee drink'. coffee and espresso fan are sometimes not compatible with each other 😂
All of the shots in your channel have no crema. Just invest some money and buy some proper freshly ground coffee. What’s the point of being coffee nerd and buy stale and cheap coffee?
If you have watched our other videos (which I think you did), you would know we just started this journey. So being beginners, we won't know if the beans from a particular roastery is good or not. We just buy it and experiment. Like you said, no one would buy stale coffee, so why would we knowingly do that? You may have the financial means to buy expensive and high end beans, but I hope you understand that everyone has different living situations. Good for you that you can afford it and enjoy your coffee but we are just doing what we think is suitable for us. Instead of being condescending, perhaps try to think of reasons about why we are doing what we are doing as someone who just started out a new hobby :) - Jon