An excellent video - simple, clear, and concise. My mistake/crime regarded the brew ratio topic. I always preferred to "eyeball it". Having recently incorporated an espresso scale (time & output) into my routine has definitely shown a difference.
This is actually a very good, clear, concise overview of the basics for what to do/not do when it comes to espresso. Great production quality too. Also digging the lockdown hair!
good work in spreading these fundamentals that have taken me years to adhere to. The only thing you've listed I don't do using tools is brew ratio - but I use the same cups all the time and eyeball it.
Freezing is effective because the agent for making things go stale is moisture-- freezing water solid precludes that as well as removing the moisture entirely. The crime of freezing is that the act of thawing the coffee will, again, invite moisture.
So good. Definitely need to clean our machines regularly. First and only second-hand coffee machine I bought off someone else I realised this when looking at the back of the basket and found baked on _coffee crumble_. And they wondered why they weren't making good coffees. :D
Additionally to backflushing with detergent you can also backflush daily with just water and once a month or so with Cafiza or whatever. Because it can already be pretty oily after a few days. I do it when I'm done for the day. And a brush or scrubber for the grouphead to get to the O-ring is also well worth the 5 bucks or so. That's hard to reach otherwise.
Stay safe, mate! Thanks for the tips. I'm one of the "freestyle in the kitchen" ones. I do measure the dry coffee but I tend to just eyeball the liquid output - just from experience, I end up with about 35-41g, close enough that I can't tell the diff or maybe just my unrefined taste buds LOL.
Extraction should be measured by sight - killing your extraction once it starts to "blond" you'll get more consistent pulls that judging by weight or volume.
Hi, thanks for a brilliant video.... I do agree with all the "mistakes." And thanks for the tips, how to correct them. I can now, use your video, as a proof to my wife, that regular cleaning of my coffee machine is necessary. Regards. (RSA)
Thanks, its great tips, now i know why lately my coffee it has taste like metallic or something, maybe its from the residue from coffee oil I never use a coffee cleaner before, i thought that if i flushback the machine its enough to clean it. Thanks again for the tips!
also note that the shower screen will often trap grinds (this is especially true on Sunbeam and Breville class machines). I first discovered this when I replaced the group head seal on a machine I had been using for a couple of years (I had been using the manufacturer branded cleaning tablets with the supplied cleaning disc). Now when I replace the inbuilt water filter I pop the shower screen off and brush the grounds off with a dedicated toothbrush (carefully remove the screen -don't want to damage the seal).
Intriguing intro :)) and amazing content as always! 2:38 - which grinder do you recommend for home use? One that can produce good espresso grind & filter.
Thanks 🙏 I often recommend the Breville Smart Grinder Pro for a good all-round, entry level grinder. If you're regularly switching between espresso & filter, then a low-retention grinder like the Niche Zero or Baratza Sette might be worth a look to save on waste.
What a production. When I got to work, as an engineer I was lucky if I could get to drink my cup of coffee while it was still hot. Usually I was not even given enough time to go through emails and messages. The men even knocked on the ladies room door to ask if I was in the bathroom because there was an emergency. At this point in my life I am lucky to get a cup of coffee. I am used to cold stale coffee and would not even notice there is anything wrong. Yes I do know how to roast raw coffee beans in the oven and grind them. Lol 😆
I have the breville pro they come with a water filter in the tank, I really notice the differece in taste when using bottled water to tap water. Hope things get under control over there soon 😪 ,love from tassie
The popularity of home espresso along with the explosion of coffee shops in the US alone takes a whole lotta beans! The production globally has got to become a challenge so stale beans might have to be what we choke down from time to time.
I can do bad coffee but its not big deal because I will drink it and develop it. But lots of place doing bad coffee lots of times in day and they sold this their customer. Some customer don't understand coffee but customer who know good about coffee couldn't say anything cause of kindness. Thats very bad.
I have a Breville Barista Touch which lets me adjust the froth level and temperature, default is around 5 and 65 degrees Celsius. But I have found I need to drop that to 4 and 60 degrees celsius for Almond or Macadamia milk (Milk Lab branded). Any tips on frothing alternate milk types?
You can use them straight from the freezer, however this will affect the way the coffee grinds & the temperature of the extraction. So, for consistency, I recommend allowing them to come back to room temp.
it's definitely a great start. filter jugs typically have a simple carbon filter which removes flavour taints like chlorine & contamination from the pipes, etc. It usually gets a lot more complex (and expensive) to adjust the water chemistry. We're doing more tests on water for coffee at home at the moment. stay tuned.
One question that I've always wondered was how much pre-infusion matters and if I'm running a 6s pre-infusion routine aiming for a 30s extraction, should I extract for a total of 30s or 36s to account for the preinfusion? It's a silly question but something that never gets called out, I've seen people not preinfusing the shot at all or having long preinfusions of over 10 seconds.
Most baristas measure extraction time based on total contact time with the water (including preinfusion). For longer preinfusion times, you may need to extend the shot time a little to compensate, but we have found that contact time is a bigger factor overall.
You can grind directly from the freezer, however it will affect the grind size (and the brewing temperature) compared to grinding room-temperature coffee. So, for consistency, I let it come back to room temperature first.
Do we talk about time rather than grind size, because (a) grinders are inconsistent and uncalibrated or (b) infusion time is more important than grind size or (c) time is simply easiest to measure and communicate, but in fact pressure (profile) and grind size are objectively most important.
it's a bit of both. grind size is notoriously hard to measure between grinders / extraction yield (which is what we really want to know) requires special equipment to measure / extraction time is easy - but also has a significant affect on overall extraction (in combination with the dose / yield).
It's a Sunbeam Cafe Series. was big in Australia circa 2009 when i bought it. still makes a great coffee even though I've since replaced most of the parts.
I've had about 6 of these machines, whenever I see one cheap I buy it so I can fix it up for family and friends. They're my recommendation for a good home machine that is relatively cheap but makes good coffee. I believe WPM are the manufacturer and they're branded by a number of other companies including sunbeam in Australasia and Graef in Germany. In the U.K. they sell for around 600 pounds new so we get a good deal on them in NZ and Aus at around half that price.
There's no point cleaning the PF and the group head after each use-you're just wasting time, water and detergent. A simple rinse and a quick flush are enough. I drop the group head for a scrub every week, detergent backflush and soak PF every 3 weeks. The last shots in those time frames don't taste different than the first ones.
Thanks for the vid, for the yield amount, say it's 38g. When dialling in the machine, do I stop the draw when the scale reads 38g (and ends up being 41g-42g once it all stops)? Or try and preempt it, stopping it at say 34g and letting the 'drips' come up to 38g? Hope this makes sense, thanks again!
![BOWKYLION - วิงวอน (ex-change) [Official MV]](http://i.ytimg.com/vi/cLdnZWDaO-w/mqdefault.jpg)
An excellent video - simple, clear, and concise. My mistake/crime regarded the brew ratio topic. I always preferred to "eyeball it". Having recently incorporated an espresso scale (time & output) into my routine has definitely shown a difference.
This is actually a very good, clear, concise overview of the basics for what to do/not do when it comes to espresso. Great production quality too. Also digging the lockdown hair!
good work in spreading these fundamentals that have taken me years to adhere to. The only thing you've listed I don't do using tools is brew ratio - but I use the same cups all the time and eyeball it.
The one tip not mentioned here is to buy coffee from a local specialty roaster and not cheap mass produced coffee.
Freezing is effective because the agent for making things go stale is moisture-- freezing water solid precludes that as well as removing the moisture entirely.
The crime of freezing is that the act of thawing the coffee will, again, invite moisture.
For the last mistake, clean out basket at the end of every session and purge the group head after a little.
Love your videos, always looking forward to them! Thank you for taking your time to educate coffee lovers
So good. Definitely need to clean our machines regularly. First and only second-hand coffee machine I bought off someone else I realised this when looking at the back of the basket and found baked on _coffee crumble_. And they wondered why they weren't making good coffees. :D
Additionally to backflushing with detergent you can also backflush daily with just water and once a month or so with Cafiza or whatever. Because it can already be pretty oily after a few days. I do it when I'm done for the day. And a brush or scrubber for the grouphead to get to the O-ring is also well worth the 5 bucks or so. That's hard to reach otherwise.
Great video! Thanks for all the helpful tips
Stay safe, mate! Thanks for the tips. I'm one of the "freestyle in the kitchen" ones. I do measure the dry coffee but I tend to just eyeball the liquid output - just from experience, I end up with about 35-41g, close enough that I can't tell the diff or maybe just my unrefined taste buds LOL.
Sounds like a good system. The main thing is that you're getting tasty results 👌
Extraction should be measured by sight - killing your extraction once it starts to "blond" you'll get more consistent pulls that judging by weight or volume.
Hi, thanks for a brilliant video.... I do agree with all the "mistakes." And thanks for the tips, how to correct them. I can now, use your video, as a proof to my wife, that regular cleaning of my coffee machine is necessary. Regards. (RSA)
Thanks y’all for the amazing info per usual!! Heading off to level up my home espresso 😋
Thanks, its great tips, now i know why lately my coffee it has taste like metallic or something, maybe its from the residue from coffee oil
I never use a coffee cleaner before, i thought that if i flushback the machine its enough to clean it.
Thanks again for the tips!
backflushing with water alone wont get the job done I'm afraid...espresso cleaner makes a big difference.
also note that the shower screen will often trap grinds (this is especially true on Sunbeam and Breville class machines). I first discovered this when I replaced the group head seal on a machine I had been using for a couple of years (I had been using the manufacturer branded cleaning tablets with the supplied cleaning disc). Now when I replace the inbuilt water filter I pop the shower screen off and brush the grounds off with a dedicated toothbrush (carefully remove the screen -don't want to damage the seal).
You guys are great,,, thanks for the videos and tips. Great stuff
Added to my fav videos. Thanks
Intriguing intro :)) and amazing content as always!
2:38 - which grinder do you recommend for home use? One that can produce good espresso grind & filter.
What's your budget?
Either Breville Smart Grinder Pro, Eureka Mignon or Baratza Sette
Thanks 🙏 I often recommend the Breville Smart Grinder Pro for a good all-round, entry level grinder. If you're regularly switching between espresso & filter, then a low-retention grinder like the Niche Zero or Baratza Sette might be worth a look to save on waste.
Спасибо, отличное видео, отличные рецепты, буду так делать
What a production. When I got to work, as an engineer I was lucky if I could get to drink my cup of coffee while it was still hot. Usually I was not even given enough time to go through emails and messages. The men even knocked on the ladies room door to ask if I was in the bathroom because there was an emergency. At this point in my life I am lucky to get a cup of coffee. I am used to cold stale coffee and would not even notice there is anything wrong. Yes I do know how to roast raw coffee beans in the oven and grind them. Lol 😆
I have the breville pro they come with a water filter in the tank, I really notice the differece in taste when using bottled water to tap water. Hope things get under control over there soon 😪 ,love from tassie
I actually weigh out my milk to 160ml while grinding my coffee. That way whatever cup I use my preferred ratio is maintained.
Great tips man, thank you!
My cats pyjamas coffee is arriving today, and I've got 18 g basket, do I still time it for 26 - 30 secs?
I'm very excited
Well someone needs a shave 😂 ps: I love you informative TH-cam videos!
much appreciated skrap
Can you explain more in this brew ratio stuff? I really want to learn to make a good latte/ice latte
most certainly will explain this in a future video! :)
Thank you great tips 👌
The popularity of home espresso along with the explosion of coffee shops in the US alone takes a whole lotta beans! The production globally has got to become a challenge so stale beans might have to be what we choke down from time to time.
Do you recommend any good home espresso machines apart from sunbeam?
I can do bad coffee but its not big deal because I will drink it and develop it. But lots of place doing bad coffee lots of times in day and they sold this their customer. Some customer don't understand coffee but customer who know good about coffee couldn't say anything cause of kindness. Thats very bad.
I have a Breville Barista Touch which lets me adjust the froth level and temperature, default is around 5 and 65 degrees Celsius. But I have found I need to drop that to 4 and 60 degrees celsius for Almond or Macadamia milk (Milk Lab branded). Any tips on frothing alternate milk types?
Always fun and instructive, we the coffee freaks aprecciate it!! hahahaha
Great video. Can i ask if the beans stored in the freezer need to be defrosted or brought back to room temperature before brewing? thanks
You can use them straight from the freezer, however this will affect the way the coffee grinds & the temperature of the extraction. So, for consistency, I recommend allowing them to come back to room temp.
Is filtered water from BWT filter jug good enough to use for espresso?
it's definitely a great start. filter jugs typically have a simple carbon filter which removes flavour taints like chlorine & contamination from the pipes, etc. It usually gets a lot more complex (and expensive) to adjust the water chemistry. We're doing more tests on water for coffee at home at the moment. stay tuned.
So what would be the ideal extraction times for 10, 16, 18 grams? Would they all have to be in the 25 to 30 sec range?
Depends on the coffee and how it's been roasted.
25-30 seconds is a totally fine starting line to work from and adjust from there accordingly.
yes smaller baksets have less holes(pores) so the flow rate is getting smaller/bigger when u change the filter basket to adjust size in your dosage
One question that I've always wondered was how much pre-infusion matters and if I'm running a 6s pre-infusion routine aiming for a 30s extraction, should I extract for a total of 30s or 36s to account for the preinfusion? It's a silly question but something that never gets called out, I've seen people not preinfusing the shot at all or having long preinfusions of over 10 seconds.
Most baristas measure extraction time based on total contact time with the water (including preinfusion). For longer preinfusion times, you may need to extend the shot time a little to compensate, but we have found that contact time is a bigger factor overall.
Shit! I'm a criminal... Thank you☕️
So if I freeze my coffee, do I just take it out of the freezer and grind and pull shots? Or do I have to defrost?
You can grind directly from the freezer, however it will affect the grind size (and the brewing temperature) compared to grinding room-temperature coffee. So, for consistency, I let it come back to room temperature first.
@@SevenMilesCoffeeRoasters thanks for taking the time to respond!!
Do we talk about time rather than grind size, because (a) grinders are inconsistent and uncalibrated or (b) infusion time is more important than grind size or (c) time is simply easiest to measure and communicate, but in fact pressure (profile) and grind size are objectively most important.
it's a bit of both. grind size is notoriously hard to measure between grinders / extraction yield (which is what we really want to know) requires special equipment to measure / extraction time is easy - but also has a significant affect on overall extraction (in combination with the dose / yield).
What was the brand of that espresso machine in your thumbnail, it looks exactly like one of the Chinese manufacturer WPM made models.
It's a Sunbeam Cafe Series. was big in Australia circa 2009 when i bought it. still makes a great coffee even though I've since replaced most of the parts.
@@SevenMilesCoffeeRoasters WPM claims that KD210 was released in 2005, looks like WPM buy off the Sunbeam is most likely what happened.
I've had about 6 of these machines, whenever I see one cheap I buy it so I can fix it up for family and friends. They're my recommendation for a good home machine that is relatively cheap but makes good coffee. I believe WPM are the manufacturer and they're branded by a number of other companies including sunbeam in Australasia and Graef in Germany. In the U.K. they sell for around 600 pounds new so we get a good deal on them in NZ and Aus at around half that price.
Nice hair!
Who is making coffee at home and doesn't have time to clean the portafilter and group head after each use? Don't be a grub!
plenty of people in my experience...
loll was thinking the same.
There's no point cleaning the PF and the group head after each use-you're just wasting time, water and detergent. A simple rinse and a quick flush are enough.
I drop the group head for a scrub every week, detergent backflush and soak PF every 3 weeks. The last shots in those time frames don't taste different than the first ones.
This homeless person has some good tips!
Thanks for the vid, for the yield amount, say it's 38g.
When dialling in the machine, do I stop the draw when the scale reads 38g (and ends up being 41g-42g once it all stops)? Or try and preempt it, stopping it at say 34g and letting the 'drips' come up to 38g? Hope this makes sense, thanks again!
You're a cutey. Not a newbie to this but lately I've been plagued with bitter brews.
NO real red flags for me aside from the reminder I haven't changed my machine's water filter in waaaayyyy too long.
Comb: Bye!
The data "do" suggest, not "does". "Data* is the plural of datum.
You just wake up mate ?
lockdown has me wild hahah
That's very cringe that you would bastardise AA meeting language
This was excellent advice. Thanks so much!