How to Actually Make Good Espresso: for Beginners
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- เผยแพร่เมื่อ 4 มิ.ย. 2024
- What do you need to do, to make the perfect espresso? Well, you need pressure and heat. Good, freshly roasted beans and a good grind help to generate the needed pressure. Puck prep helps even further. Having a heat stable machine, delivering enough heat to the coffee puck, will help to unlock those lovely espresso flavors and textures.
-- Products used/recommended in this video --
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☕️ Coffee used: 93grad.com/
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#TomsCoffeeCorner #Espresso #homebarista 5.8% 9d16hr
New Baristas: Try This to get the Crema You're Looking For.
9/26/23 How to Actually Make Good Espresso for Beginners - แนวปฏิบัติและการใช้ชีวิต
![How to perfect shot espresso you Delonghi Dedica EC685 with Bottomless Portafilter [Brew Ratio 1:2]](http://i.ytimg.com/vi/O3-hGeee73w/mqdefault.jpg)
![How to perfect shot espresso you Delonghi Dedica EC685 with Bottomless Portafilter [Brew Ratio 1:2]](/img/tr.png)
Thank you for watching, comments welcome! Product links in the description above 👆🏻
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You are correct, beans are responsible for a lot of pressure, especially if you eat too many ( not coffee beans) , watch out 💨😂🤣‼️
Beans, the magical fruit!
Very useful reference video.
Especially the close-up shot of the ground coffee, but also the uncut full-duration footage of the espresso dripping into the cup .
Nice video, not only the expiration date but also the coffee brand and blend will make a huge difference I think
That eureka grinder makes every coffee come with no complain ✌️😀
Glad I stumbled across your coffee channel from your TikToks!
Thank you for explaining so clearly!! ☕
You're so welcome!
Great videos tom, thank you!
I just bought an ecp 31.21 for 15 €. upgraded to bottomless filterholder and basket without pressure.
Do you ever use pre-infusion?
Awesome video i will practice more
Thanks!
Thanks for your support!
Hi Tom, would you reccommend a WDT tool and tamp, over say the dual neouza spinning tool that seems to only flatten and stir the top layer, and flip to tamp?
Very informative video
Thanks sir...
great and thorough video. Top german quality.. I cant live without napoleaton espresso after my holiday. My machine at home is not making me happy anymore.
Hi! I love your videos ! 🙂
I live near Paris (2 miles from Versailles Castle). One thing I haven’t managed to find freshly roasted beans… In all coffee shops/cafés in Paris and its suburb they sell beans roasted months before… A pity! Anyway, thanks for your videos! 🙂
Thanks for watching! Have you checked google maps for a local roaster? There's gotta be one somewhere, I would hope!
Thanks for the recommendation Tom. Im missing a grinder to dial in my beans. Currently buying pre ground. Or grinding right in the store. Hopefully i can get a good grinder to help slow down my extraction. Any ither tips to try until i purchase a grinder?
Sorry, not really. You need to grind your own beans if you are going to use a non pressurized basket. Cheers!
Hi Tom, thanks again for the great video! Just wondering if there's any major difference between using/not using the bottom when extracting, I noticed you chose bottomless this time?
I almost always choose bottomless, so that I can visually inspect the extraction. Cheers!
Tom, I love the videos have learned a lot. If I may ask you a question, i want to buy my first espresso machine which one would you buy De'Longhi EC685M or the De'Longhi ECP3420? Thanks for all the good information hope to hear from you soon.
I plan to do a video soon enough, comparing these machines. They are both good, but I currently prefer the 3420.
Tom i have the timemore chestnut C3, how can I adjust it to have a proper grinded coffee for espresso? I have the ecp too :)
Greetings from Italy!
Just use 16 grams, and adjust the grind until you reach 32 grams in 25 seconds or so.
Dear Tom, thanks for this useful video! One question: I have exactly the same setup but I'm marveling at your extraction times - my 35.31 rushes through 16 grams in about 10 seconds. Are you grinding very fine?
Hi there! Yes, you see I am using the Specialita, which can grind fine for espresso. Which grinder are you using? How freshly roasted are your beans?
Very interesting video, but I have a question. Is the espresso better with a metal puck filter on this particular machine?
No, not for me. I never noticed a difference with those.
Between DeLonghi dedica and vintage icona ecov 311, which one would you recommend? (just for espreesso more like italian espresso taste). Vielen dank :D
Dedica. Icona ist eine ergonomische Albtraum. Gruss!
Can you grind beans fine enough with a K2 KingGrinder? If so, whagt setting would you recommend? Thank you.
Yes you can. A good starting point is one revolution of the grinder.
Hello. I really like your videos. I have Delonghi La Specialista arte a few weeks now. Im not able to make good espresso shot with default single basket (with fresh beans of course). Can you please make video about this? Thx 🙂
Single baskets are always harder. Try with the double first. The singles need the best puck prep...
Do you have recommended temperatures for light, medium and dark roasts?
Not exactly, since I don't have a PID machine. You just have to experiment until you find the right temp. Lighter and med roast need a little more heat than dark. Cheers!
Hiii!🙌🏻
What are your thoughts on the Casabrews 3700?
Sorry, never tried a Casabrews!
Do you have a video explaining tamping pressure? What do you recommend? I’ve heard it’s not critical.. would you agree? Great videos! I’m waiting on my Barista Express to show up!
I find the tamping pressure is not really critical, unless you cannot grind fine enough. I've seen many an Italian barista just super lightly tamp the basket. I think the grind and the bean freshness play the largest role, as well as the dose amount.
Tom I got the ECP3420 and returned it after 20 days it wouldn’t brew coffee it also would brew the coffee not hot at all. I ended up with the Breville Bambino instead. It’s double the price but well worth it. Even though the Bambino has a therma block I got a steel bottomless portafilter and the coffee comes out steaming hot. Statistically speaking the ECP3420 has quality control issues on about 8% of their machines sold on Amazon, mine was one of them.
Oh man, sorry to hear that!
That's a high return rate !
what wondering if u ever use the WPM ZD-15, If you have is it good enough for unpressureized espresso?
Yes, that's the Graef CM800. It's a good little grinder that can grind fine enough for espresso. Just be sure to do the washer mod.
@@TomsCoffeeCorner i see, thx w very much will be getting that one then sinces it’s fine not about 100$ for me
Dear Tom, I have noticed that you have changed the shower diffuser on your Delonghi ECP35.31 on one of your videos. Could you provide details of product and where you purchased it.
Sure Guiseppe, it's this one: amzn.to/42hReSq
Question about the bellow attachment for the grinder (I have the same grinder). I single dose with the hopper that came with the grinder and am considering buying the bellow. Is it worth it? I don't really seem to be having any problems with retention judging by my pre/post grind weight comparison. Are there any other advantages/disadvantages to the attachment that I should know of? Thanks!
The bellows is great, because it blows out the 0.5-1.0 grams of coffee powder that gets lodged in the chute.
@@TomsCoffeeCorner Nice mod! I thought about it, but I just let gravity do its job with the grinder on 2 or 3 seconds after single dosing 😁 Keep up with the good work, I learned a LOT from you and your videos. Thank you! 🙂
@@AC-uu9qp Thanks! Gravity will not get the grinds out of the chute though. To check, just disassemble your machine to see.
Hi Tom, thank you for the video. I have noticed, that you started measuring time straight after pressing the start button. I have seen other people recommending waiting till first drops with the timer, which makes a big difference (around 10s sometimes). What do you think?
I start timing when I press the button because that is when the extraction starts. As soon as the water starts hitting the puck, there is an interaction between the media of water and coffee grounds, resulting in pressure.
I find that sometimes it take long for water to come out, many Seconds. Do you run water trough the boiler beforehand?
@@dr.phelps Hi. Yes, I do run water just before I install portafilter. I do it, as my machine has no PID and at first there is a lot of steam coming out, so I reckon the temperature must be too high after initial heating up. I think I need to modify my Classic Pro and add PID. Just not sure if I would lose warranty doing that.
Something minor that i've noticed with demonstration videos that kind of makes my eye twitch (little OCD), is that most tampers aren't a perfect fit for the portafilter and tend to leave grounds floating on top of the puck after tamping and polishing...then being put directly into the group head. You could see this at 4:45. For my own sanity, just tell me you blew off the excess grounds LOL. Maybe prior to the view after tamping for a more clean look. Other than that, excellent video! I enjoyed seeing this espresso machines workflow.
The issue with tight fitting tampers is it's very easy to cause suction, when removing it after tamping. This results in the coffee around the edge of the basket coming loose, which then leads to channelling down the sides of the basket. IMO, the lesser evil is using a looser fitting tamper and having a few stray grinds left behind (but no channelling). For the OCD coffee nerds, it's fine as these things are noticed and accounted for (slowly removing tamper, etc.) but for the average person, having a looser fitting tamper will likely result in better and more consistent coffee.
FYI, "polishing" is anther coffee myth - blind testing has shown that it makes zero difference and has the potential to disrupt the bed - so it only results in less consistent shots.
@@technovelodos I use a lever espresso machine (67' Olympia Cremina), and it's become a habbit to not allow free floating grinds to stand on top of a pressed puck (polishing becomes important and not just visually pleasing) as the piston can actually suck them up into the group head making the water muddy as fine coffee particulates can stay behind the shower screen after blooming from the hot water (byproduct of Fellini technique for pre-infusion or just slowly raising the lever in general). Having to do a longer flush to clear the water gets in the way of the workflow vs the time it takes to just blow off the excess grinds into the knockbox. Since this is neither a lever machine or using the aforementioned technique being pump driven, it really has nothing to do with the price of tea in China. In my prior comment, it was more about presentation, akin to wiping your feet off before you enter the house. Regardless of perceived practicality, it's just good manners.
I noticed those free grounds too, the other thing that really distracted my eye was tom's microphone clip, making a bunch of pleats in his t-shirt 😮. I love his videos though, very informative and easy to understand and not a bit snooty. My favourite YT coffee guy by far.👍
Is this similar to a delonghi dedica?.. I’ve just ordered a niche zero so limited budget.
I'd say it can do better than the Dedica, for espresso.
So does your machine drip afterward too? I see the second cup in frame after you pulled the first one. I wondered if mine was defective or if they all did that
The delonghi’s do that
They all do that, but it doesn't bother me. That way, the pucks plop out super easy.
Is the silenzio good for Turkish coffee fine grind ?!
I dont' see why not. Never tried though, to be honest.
I tryed with Bottomless Portafilter, also used a WDT and a good iron tamper... but for the moment with already ground coffee (specific for Espresso Machines) the result is terrible.... no cream and too liquid and fast extraction. I'm using a Dedica Style. You think that only with coffee beans and a grinder I can achieve a decent result?
You need freshly ground.
Check out this short blog post: tomscoffeecorner.com/what-are-the-best-beans-for-espresso/
These videos may also help:
How to Get Crema: th-cam.com/video/00NSG9459a8/w-d-xo.html
Why Supermarket Coffee Beans are RUINING your Espresso! th-cam.com/video/5BgMKqu8fJI/w-d-xo.html
How to estimate bean roast age for Lavazza: th-cam.com/users/liveQmVRpBGOokE
How to extract the perfect espresso: th-cam.com/video/piO6c695Op8/w-d-xo.html
***I’d recommend looking on google maps for local coffee roasters. That's the best way to ensure freshly roasted beans.
Hey Tom, firstly thank you for all the tips.
I have a question, I ground beans and pulled a shot, but the shot came out too fast - less than 20 seconds, however when I ground the beans only slightly finer, the machine was unable to push any water through the beans.
So how can I resolve this?
I have a dedica and my grinder is the timeore handheld
I just realised I’m supposed to start timing when I hear the machine working rather than when I see the first few drops come out. I should be okay now. Ty.
For the Timemore, there is also a big difference between two steps.
Do you know why my delongui ecp3420 overheats?
If it's overheating, perhaps your thermostat is defective.
question, do I need to buy the IMS basket if I already bought the bottomless portafilter?
The IMS is nice, but if the PF comes with a basket, you can use that. Cheers!
@@TomsCoffeeCorner thanks
@@fatedzero1039 Yes they do.
I’ve been experiencing bubbles in the crema after pulling shots with this machine. Can you suggest why and if it is a problem that needs correction?
Thank you.
Bubbles? Well, crema essentially is bubbles in microform. The fresher the roast though, the nicer your crema will be. Also, robusta works the best for crema.
Hi Tom, It’s amazing how many different theories out there regarding this “issue”
Are any of them valid?
For example:
“Crema made up of a few, large bubbles indicates a coffee that has been brewed too quickly and is probably thin-bodied.”
and this…..
“Crema
The CO2 gasses that the coffee produces can affect this. If the beans were roasted too recently, the gasses will cause a lot of bubbles or a quick dissipation of the crema.
Allow beans to settle and de-gas for a few days and try again.”
The underlying assumption is that bubbles in crema is a bad thing.
Thank you for your opinion.
What does 2:1 extraction mean? 16g coffee in approx 45g out of the machine?
For a 2:1 ratio, 16g in, would yield 32 g coffee.
That date is packaged. THey could be roasted on the same day or before that.
How to choose the grind size ?
Just grind fine enough to get twice your yield in about 25 seconds. That'll get you in the ballpark.
please, which tamper do you use?
I've added it to the video description. It's this one: geni.us/NoscobarTamper
@@TomsCoffeeCorner thank you, because I have this little machine in work, but till today only with ESE-pads
the beans I get are no more than 2 days old roasted. Find and support your local small batch coffee bean roaster.
You shouldn't use beans that fresh, it has to degas
Make sure to allow beans to degas CO2 for at least a week before using them for espresso if they're that fresh. For filter it might not have a huge impact, other than having a lot of bloom.
@@alinaqirizvi1441 I don’t use them immediately.
I just upgraded my steam wand on that exact machine to a 3 hole with a little bit more length. The one that come on there is 🗑
☕️😍👍
Are you using ‘espresso’ roast beans?
I find that a little bit of a misnomer. These are on the lighter side of medium, traditionally a nice clean cup used in filter methods, but it lends itself well to espresso preparation, too. Just need enough heat. These might not extract well on a thermoblock machine.
Not sure why newer beans would provide 'more resistance' to help with pressure.
Because they haven't oxidized yet.
Espresso is simple? You have no idea what you're talking about
Bla-bla-bla…he wants to keep yakking
Your Specialita Grinder has 55mm flat burrs. The Notte/Manuale are 50mm do you think the 55mm burrs are worth buying the Specialita over the Notte? Thanks in advance @Tom’s Coffee Corner
Not really, but I do love the sound dampening of the Specialita. For me that's worth the extra money.
I almost purchased the Mignon Facile. This does have sound dampening. About $400.
Thank you for watching, comments welcome! Product links in the description above 👆🏻
Check out my Amazon storefront for tips and suggestions: www.amazon.com/shop/tomscoffeecorner