Learn How to Make Espresso!
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- เผยแพร่เมื่อ 1 ต.ค. 2024
- In this video I go over some of the most important aspects of creating an espresso from start to finish. I also like to go over the “why” when it comes to espresso preparation, as this makes it easier to understand the overall theory of espresso and extraction of coffee. My hope is that (whether you use my methods or not) everyone has a solid foundation to start making great espresso at home or in a cafe.
Please also note that this video focuses on the “form” and preparation of espresso, rather than tasting, troubleshooting, and adjusting variables. I may go in to all of this in a different video!
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Are you a home barista? Do you work in a cafe? Share your espresso tips below!
I don't understand. In Italy they just make the coffee by 7g powder, why in US changed to 18g..
Great question. I don't quite know the history, but I think people in the US liked larger drink sizes. With 7g you could make a small cappuccino and still taste the coffee. But I think a trend in coffee was to go to bigger sizes and you still needed to taste it, so more coffee is needed.
You know what follows the path of least resistance apart from water? Force. When you unlock/lock the portafilter, or tamp the puck, pack your shoulder so as the force travels down your spine to your legs.
Great advice ! There is a lot you can do to hurt your body as a barista. Certainly worth keeping an eye on
What changes if making an Italian espresso? More or less grounds?
Great question! Italian espresso styles typically use very low dose, often 7g for a single, and 14g for a double. You grind fine, use a roast on the darker end, and typically keep the brew ratio (coffee to water) pretty low. Either a simple 1:2 or even less like a 1:1 if you want to try out ristretto styles that give massive texture and body.
very comprehensive!
Thanks for watching!
i tell u what. this guys gonna blow up sooner or later.
Great video! Thanks
A quick question if I may. While using a pressurized basket, when after the extraction some water remains on top of the puck, this is a sign of too fine of a grind or too much force upon tampering or maybe both? Thanks and excellent videos.
Hey! Great question. When there is water on top of the puck, it is actually more likely a sign of these 2 things:
1. You could be using too little coffee. Try increasing the dose.
2. Your machine may need more time to remove that moisture, as there is typically a built in function for this that sends excess moisture down the drip tray. Leave the puck in there for a little longer and see if it helps.
I would say it is almost certainly nothing to do with your tamping. it could be related to grind, but not usually
Great video
Thanks. You did a great job. My question is more in general. Would you ever consider a gravimetric grinder that dispenses by weight? Eliminating the weighing step would make the workflow much more efficient. At least I have found that to be the case at home. Again, great video. Sharing and hoping you many subscribers.. #74
Hey thanks for watching! Certainly, a grinder that doses by weight would be a great option to increase efficiency (assuming the grinder is accurate). I would also want to check though that the grinders offering that feature would be as good quality as some of the top grinders out there that don't. Worth considering!
One compromise some people make is also to not weigh any espresso going in to milk drinks. The assumption is that the grinder (dosing in seconds) is going to get you close enough to your target +/- 0.5g without you being able to taste the difference once it's dumped in milk. But I love consistency, so I often can't help myself and weigh every shot haha
Really good video, I appreciate it very much!
Thank you so much! You were one of the people who encouraged me to make this :D I'm so glad I could provide good info!