My Top Hack For Delicious Espresso At Home
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- เผยแพร่เมื่อ 21 ก.ย. 2024
- Hope you enjoy this hack that I've used many times at home and used on the US Barista Championship Stage!
This trick of freezing cups to instantly cool espresso has been floating around for a long time and it's a really interesting experiment in order to discover how you perceive taste and sweetness.
Let me know what you think.
A reminder, please do not use glass when doing this.
Big fan of the show, thank you for your videos! I can do math, so this is a small request, but it would be nice if you could include celsius degrees in your infographics overlays.. I don't have an intuition for temperatures in fahrenheit degrees and I suspect a not-small amount of your followers are on the same boat, i.e., we live outside of the USA ;-) It's a tiny gesture, but it will make your show a bit more inclusive.. thank you in advance for your consideration.. cheers from Vancouver, BC!
Noted and thank you for the suggestion! Will do my best to include them moving forward :)
Whilst this is definitely appreciated, above ~150F you can just halve the number.
@@demrandom That’s going to give you some very, very in accurate temperatures which can be a big deal when it comes to coffee brewing. Say you half the Fahrenheit boiling temp (212), you get 106 degrees C. Well, at normal pressure conditions water can’t get that hot-so already we’re seeing in accuracy there. Then, if you half 200 Fahrenheit, you get 100 degrees Celsius-but it’s actually 93. That range of temperature makes a huge difference in brewing coffee and tea, so I’d recommend doing proper conversions.
Only the USA uses F. Everyone else uses C. Even NASA uses C. But I guess it depends on how much the channel audience is USA focused as a %.
ayy another Vancouverite fan! definitely seconding the Celsius request.
I cannot stress enough how much watching your videos has made my coffee game better
Hey, thanks for the Celsius conversion for us non-americans!
I mean sure we can convert, but it's just super helpful having it in the video as it goes.
Personally, I have a terrible sense of how hot fahrenheit is intuitively, so it's really nice having it built into the video, and not having to stop for a second to do the math.
When did she convert it? I only can see Fahrenheit 🥲
@@terezarozehnalova6470 Initially she gave the normal Celsius temp, but the rest of the video she forgot... PS I too have no idea of what Farenheit is. I hear 150 degrees and I think, Water can't get that hot, it would all boil away.
Just a quick and dirty method to get a ballpark...
Take Fahrenheit, subtract 32, divide by 2. The actual number to divide by is 1.8, which you may be able to do on the fly (I sure can't lol).
@@belavetMany people will find it easier to think of 9/5, or easier still to approximate by adding 10-11.111...% after dividing by 2.
Here is a quick guide, Fahrenheit is a "human" scale for outside temperature:
100 = too hot to go outside except for emergencies
75 = nice temperature probably no special clothing needed
50 = definitely need a good jacket
25 = definitely need jacket, gloves, scarf, boots, multiple layers of clothing
0 = too cold outside except for emergencies
I recently found out I can't drink coffee due to a severe intestinal problem 🙃 I live my coffee dreams through you Morgan 🧡
My top hack for delicious espresso at home is to marry, or at least live with a good professional barista. So far I have not managed to do it, but only time will tell.
Definitely agree. I use fresh roasted beans by Brash of Atlanta. I let my double shot cool off slightly after I stir it a few times(stir per the great James Hoffman). I absolutely love my shots this way. I can’t tolerate a shot right off the pull.
Stoked to watch! Can't right now!
Worth highlighting / drawing parallels with the fact that water tastes very different when hot, warm, room, or chilled. An espresso is still mostly water.
Now try carbonated.
You're a monster.
Okay but as someone who had the same idea, and a flair (so I can more easily put horrific things through espresso), it's not great. If you press it through it kind of kills the carbonation-even doing a cold press-, and if you add it after it's...not *terrible* but it IS a little too weird. It's harder to really get the flavour, and it feels like the coffee tastes more bitter than it otherwise does.
Still better than tonic water though.
Totally agreed. I find that I can taste the different flavours in an espresso when it is just a bit warmer than my body temp.
I found your channel trying to learn things for my coffee loving friend and now it's become part of my daily routine.😄
Thanks for the temperature conversion! With how much American content I consume on social media, I should have some understanding of the Fahrenheit system but nope😂
+1
@@fl4nk539 +1
Thank you. Your videos teach me something, are interesting, and you just seem like a decent normal person...not some chattering content-bot. Thank you Morgan. You really have helped me to up my coffee game and added something to my life. And, as I live in Seattle I can identify with dressing all in black and the PNW coffee scene. Take care. Congrats on your win -- that was sooo cool.
Such a small yet thoughtful act of giving °C for people outside the US.
Hey Morgan, thank you for the Celcius conversion. It's much appreciated by a Frenchie here that was ready to look for a conversion, much more convenient this way! Thanks
Morgan you rule! Always my fave time of the week when new videos uploaded
That "Don't Give a Puck!" puck screen is so precious
FWIW, the pre-heated cups are likely to be roughly as far above room temperature as the freezer cups are below room temp, depending on your cups and preferred or typical home temperature, so you could easily split the difference.
Thank you so much for this video! I tried this several days ago and I have not gone back. I freeze my espresso cups every time since. I’m not a fan of hot drinks so this is quite amazing. I drink iced Americano’s even in the winter. Thanks again for all the tips.
I must say you have a really delightful voice my friend
Just so you know -- I've had a ceramic soup bowl at room temperature (70 F, 21 C?) split literally in two when hot soup (not quite as hot as your brewing temperature) was poured into it. On the other hand, a quality borosilicate (generic for Pyrex) glass should be able to easily take boiling water starting from a glass temperature of 0 F (-18 C) as it would come from a common home freezer.
That is to say, ceramic isn't a guarantee of safety, and glass isn't unavoidable disaster (but DO NOT try this with a common drinking glass or shot glass; those are not borosilicate).
Must have been cracked already. I've never seen a ceramic product crack/split from rapid temperature change, that's literally what it's for.
Yes, I wouldn't do this with the ceramic demitasse cups I brought home from Europe as a souvenier. All good to learn a bit though.
Watching this wearing my new MDC hoodie whilst sipping my coffee 💕
hi from kuwait ... love watching what u do ... u become part of my coffee experience time with mix of new things i learn everyday .... thank u 👍🌹❤️🙂👸👑🍫
I am restoring an older commercial espresso machine (CMA/Astoria/Laurentis), and one option it had (not installed) is an electric heater on the top for additional cup warming.
I've got the whole set of What The Puck screens! I love them.
If you didn't plan ahead, we can steal a bartending drink and fill the cup with ice water during the rest of the prep.
i had no idea about this. always practiced preheating coffee mugs for the optimal extraction, that a room temp or cold mug could distort the flavors of your extraction. this video is literally the opposite of that. ill give this a go! and see if it impacts flavor for me in a noticeable way. thanks for sharing
I am more likely to do it this way. I have been doing my shots this way since I started exploring home espresso. In fact, I even put an ice-cube in the shot receiver if I am making Iced Americano, which is 90% of the time. My preferred beverage is an Iced Americano!
Hey Morgan! I'd love to watch a video of yours analyzing espressos pulled at a variety of temperatures. Think it'd be neat to see what differences you notice between them!
This is a very cool hack. Thanks for sharing this chill idea. I hadn't heard about it before!
It is so refreshing seeing how you make your coffee's! Ahhhhhh! Our first machine was a Ranciliio...my Hubby studied up & many months went into the decision & it broke on our move back to the states from Korea. Sad Face! I replaced it with a Gaggia this past year. Ahhhhhh! Espresso at home is where its at! #nolongerastarbucksmaniac #lovemytreatmentofourselvesmakingdifferentdrinks 2 Thumbs up Morgan!!! Have a awesome day!
I have no idea whom you are, or why you were on my recommended feed (which is mostly true crime as I'm a mortician) but...I do own an espresso machine (ok, three, but whatever..). And I have a background as a science educator, so off I went with my laptop, to pull some shots, find ceramic cups for my freezer, and rewatched, testing along with you. And this explains SO MUCH about why my dark vs light roasts all tasted differently at the higher temps (like...unripe if that makes sense for some of them). So while normally I think the algorithm has decided to just throw utter chaos my way, I am incredibly impressed, and am about to subscribe and binge all of your videos. EDIT: I just found you on TikTok too and subscribed.... I am absolutely beyond pleased to have found you. Thank you!
I really appreciate including the temp in Celsius.
That might sound weird but I really love your hair! That cut looks incredible.
Borosilicate glass and pure silica glass should be able to handle the temperature shock. Most glass cups are soda lime glass which will shatter.
Another option - brew into a metal milk jug which stays naturally cooler because of the material. Then, instead of stirring, just pour it into the cup you want to drink out of. Pulls it right down to 120 just by the act of pouring and mixes it for you.
Oh God, I half expected the audio to degrade at 3:00 after hearing that very familiar tune
Neat idea. The next time I have some light roast beans, I will try this.
Great video. I don’t do this with espresso, but something similar with Aeropress brews. I never preheat my cup, letting the coffee cool down a little more quickly. I’ll have to try the freezer trick with my Aeropress recipes.
I always learn such interesting things from your videos!
Great video and tips. I'm too scared of the thermal shock even for my beautiful acme cappuccino cups to place them in the freezer, but I may try or sacrifice one for science. Lately I've just taken ice water and made a chilled Americano , which also really heightens and opens up notes and aromas I would miss by drinking my espresso at brewing temps
4:10 Human body temp 198F? Lol you’ve made so much coffee your body is at brewing temp!
Think it was more like “100, 98” in her head but yeah this confused me for a sec too lol
An interesting idea. I'll have to give it a try. But what are you putting on top of your puck? It looks like a disk of plastic?
Came to ask the same
I also have this question!
Those glasses suit you really well!
Thx for the Celsius data.
Seriously, I know practically nothing about coffee, but you tried something I heard about called "Extract Chilling"? Seems like pouring the coffee over a chilled stainless steel ball. Maybe that cools it down, and stops possible issues with glass cups (I suppose.)
❤️❤️❤️
What a wonderful idea !
Thanks 🙏
thank you for this hack, I have known for a while that I like coffee better when it has warmed up a bit, but of course that implies that you have to wait and that the crema is gone a bit. The same thing happens to me with the coffees made in the moka coffee maker, which comes out very hot and although that burnt taste may please some people, when it just comes out of the coffee maker the coffee is impossible to drink without getting burnt.
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Id have to say, i did not expect that voice for your face! But you is gorjesssss 🤩
I could watch your slide in entry on a 10-hour loop. It's just cute
Standard practice for me is glass rattleware measuring cup in fridge then pour into room temp espresso cup. Works great.
Fun stuff, great tips
Lol I don’t have a WDT tool. I have a dedicated toothpick that I use for weeks at a time! Sometimes I use TWO toothpicks
Maybe I should try that instead
Fun video! Informative
I think the point of Starbucks pushing the espresso expiring in so many seconds has to do with consistency. If they know every barista makes the espresso and it doesn't sit for more than 10-15 seconds or whatever the standard is that means that there is no chance a customer gets a drink that had espresso sitting on the counter. Having worked with the company years ago there were several stores that were making tons of espresso ahead of time or letting it sit forever before it went into milk and the espresso would just oxidate and the flavor would change the drink drastically. It sucks but at Starbucks they have to take something as inconsistent as an espresso drink can be sometimes and try to make it a repeatable exact science for someone to do at $15 an hour.
I used to use steel whiskey stones with my espresso. But then I started using glass cups and got worried about the heavy steel cracking the glass. I think I'll start using them again, but with ceramic cups. I put enough stones in to make them iced drink temp, not body temp though. I'll have to try it with just 1-2 stones.
Body temp is around 98, but you don't want your drink at that temperature. While you can taste more flavor the closer you get to body temp, the temperatures between room temp and body temp tend are generally unpleasant to people and most will strongly prefer warm or cold drinks, not in-the-middle drinks. Below 140ish you stop burning your tongue and dulling your sense of taste, and by 115-120 you don't shock the tongue with heat and perceive almost all the flavor while still tasting a 'warm' drink.
Below 100, the sensation will probably be 'lukewarm' and many people will find it repugnant to drink any liquid very close to body temperature... even though all the flavors are technically unchanged.
You never seize to amaze me morgan. so creative and innovtive
Always love the slide in Hello there intro
everytime I hear the song at 2:53 i automatically think of Dankpods a/b testing headphones
Love your videos Morgan, even though I've never once drank coffee, and I'm 33. I did try the freeze distilling on my favorite milk, Borden 2% which is already fantastic, and it made it almost too sweet, it mixes well with dark hot chocolate, though so it's a win!
Yep, I agree. I roast my green beans and place them in the freezer and I have used
beans 12 months later and they are fine.
Speaking of freezers, the question whether roasted coffee beans should be stored in a freezer or at room temp seems to be controversial. I buy med-dark roasted beans packed in the laminated, sealed 1lb bags that are common for US supermarket coffee. I put them straight in my freezer when I get them home. I find that, even after the bags are opened (I continue keeping them in the freezer after opening.) the coffee stays pretty fresh tasting for the two weeks it takes me to work through a pound. At room temp, the coffee goes off much quicker after opening. Would you consider a video on the subject?
I'd be interested to see Morgan's take on this too but or more immediate viewing, James Hoffman explores storage options for coffee beans in his video "Should you freeze coffee beans?". It's been a while since I saw it, but the main takeaway I got was humidity is your main concern and not to keep removing from the freezer and putting back in - split big bags into smaller airtight bags which you will run through quickly.
@@clairesilverspar I’m not at all sure I accept that humidity is a big problem with the freezer storage idea. Freezers are fundamentally very dry places, because the low temperature of the freezing coils freezes water out of the air. If some water condenses on the beans while the package is out of the freezer and open, that water will quickly freeze when the container goes back in the freezer. Solid water is much less chemically active than liquid, so staling reactions involving water should be greatly slowed. If the container is not tightly sealed, the freezer will slowly work to remove even frozen water from the beans.
@@markholm7050 I can't remember the exact details, I watched it quite a while ago and I haven't had need to use the freezer to store my beans so I can't say I have much personal experience. I did enjoy the video though, I found it interesting even if the info didn't stick.
If freezing works well for you that's awesome. 🙂
I literally had to thumb up the video after you gave me the temperature in Celsius, seconds after I was so confused at what the conversion was.
Thanks for the Celcius conversion!
Ah, your note towards the end explains my reaction: I prefer darker roasts, and while I love hot and iced coffee I find "lukewarm" coffee almost undrinkable.
Production request: please put Celsius temps on the screen when talking about temps. You already put up the Fahrenheit- just add a / ??C when you put those on.
Go global! Break into the modern age! 😆
Love your presentation about coffee
thx for the celcius temps for us non-US folks :)
The ten second rule sounds incredibly stupid when you consider people commonly have espresso by itself and generally sip it slowly and dont throw it back like a shot of liquor.
Shhhh don't tell Starbucks
Yes shots don't die immediately Starbucks baristas it's 2 minutes for us. I also think it does make a huge difference if you're making anything that's not black coffee.
One of my favorites is pulling shots over ice.
U r my favorite youtuber... 😊
Chilling espresso is also important for espresso martinis.
I definitely appreciate the facts, I knew it couldn't expire that fast😂
2:53 Dankpods headphone test. But you already knew that if you know what I’m talking about.
I recently bought a thermometer for my drinks, its easy to distinguish between °F and °C
Thank you, this is definitely on my list now
thanks for this hack, very interesting to test at home! :)
You make me feel small, your such a big sister figure.
Giving you a hug, I just recently subbed.
:)
i usually put cold milk on hot coffee, so the temperatura balances very well
Hi Morgan! I was wondering whether you warm up your puck screen or do prepare it in any way before putting it onto your puck, as I heard that it drops the water temperature about 2 degrees (Celsius) during the extraction. I started to put it on the cup warmer on top of my machine so that it gets somehow pre-warmed, but I was curious how others manage their puck screens.
I prefer my coffee warm and when I get my coffee in the morning I always put a little ice in it so I can taste it and it doesn’t burn the hell out I’m mouth.
I don't even drink coffee but I like learning about it!
Eh, wuadda you know; think youse some sort of barista champion?
Great video, as always.
So what about making a Dirty coffee? Pre-frozen glass, with eisbock milk, and Espresso on top, which taste much the same.
Imma put the whole espresso machine in the freezer to speed up the process.
I thought I was missing out on alot by my Philips Lattego not having a cup heater , just a place to put cups. Now I don't mind. Maybey will even try putting my Ember Cup in the fridge, if not in the freezer. Thanks.
First time watching a full length video and I'm interested in coffee more than I thought lol
I love the part when Morgan said "Okie dokie"
2:53 that songs giving me flashbacks
I have no idea why my espressos are always so bitter? I can't even taste the sweetness people talk about. If I mix it with milk for a latte it's great, but by itself I can't drink it.
Next up: An espresso machine with built in cup freezer.
Hey, who's Lance? The coffee culture here has been changing and improving, but do we have a master barista here in Portugal?
Speaking of which, the cool cups are a super old, super common ask in Portugal!
😍😍😍😍 wow.....
Greetings from İstanbul, Türkiye.
Usually after making my espresso I clean up which takes a minute or 2 and by that time my drink temp is just right.
I can just imagine her charging up and running into the slide off cam…😂😂😂😂
Huh. I wonder what the temp would be if you just used room temp not warmed or cold cups. Kind of an easier method that works well enough, but doesn't bugger the shock
Very cool
Идеальный бариста ☕
Look at thumbnail: Aah shi- Im in love again.