How to Make Espresso Like A World Barista Champion - ft. BORAM UM
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- เผยแพร่เมื่อ 26 ก.ย. 2024
- 2023 Barista Champion Boram Um - How to make espresso at home: guide, tips and tricks.
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Let’s thank Boram for making this video possible. I wanted to chat further and about more but he had to catch a flight. So if we get enough likes and comments, maybe we’ll make a part two - at his farm? 🤔
I would have liked more specifics to understand his process better. What was the initial pull time & yield compared to his second shot? Did he change the grind setting or kept it the same? Seems like he kepts the grind setting identical and only allowed more water to flow out (40 gram to 45 second shot) so probably the first shot was shorter than that second shot of 29 seconds?? Could even add a overview table comparing variables between shot 1 and 2.
When I'm dialling in a new bean, I pull the cup at the planned ratio but place a second cup under the flow and collect for another 5-10 seconds. Then if it's too acidic I can mix the two to see if a longer shot sorts it or if I need to vary something else. Saves wasting quite as much coffee.
Instead of having this be the Boram Show, it would have helped if you were included in the process and trying each version, so you knew what he was discussing. This was you just introducing him and stepping aside the whole time.
Thanks for not talking over him or hammering him with questions and just letting him talk us through what he's thinking
Boram is impecable. Brazil is very proud of our baristas and coffee culture 🇧🇷🇧🇷🇧🇷🇧🇷
As they should be!
Me pegou de surpresa, não acompanho tão de perto esse mundo, mas do nada ele falou que é BR fiquei feliz pra krl kkkk VAI BRASIL
show, fantástico saber que a nossa cultura do café chega a esse patamar, como Boram no topo e triste por não ser algo de pleno conhecimento dos BR, precisamos tornar os cafés especiais mais conhecidos no nosso país, chega de café com gosto de carvão! Dá-lhe!
How to dial in an espresso shot: 1) Nail your extraction on the first try. 2) Make a tiny change to make it completely perfect on your second try. Easy.
If only it were so simple for all of us! The WBC touch
I thought the same :D He skipped a little bit on how to nail the starting grind position.
I think it’s cause ye has a consistent recipe
Really goes to show that a good teacher is more than just being good at your craft.
@@KyleRowsellwhat porta basket did Boram used in this video?
Dang massive kudos to the entire family and their work ethics and flow. I mean just that intro of who he is not only can you gauge just how much he cares for coffee but also how involved in all of the process and work he puts in. What a cool opportunity.
Wow. Boram is in the coffee world with both feet! Hoping he can elevate the Specialty Coffee world's perception past Brazilian commodity coffees.
He already has!
Also, the background was perfect. It wasn’t distracting nor did it drown out the dialogue. Bravo.
Always enjoy seeing an expert dail-in a shot. I have gone through 3 grinders and 2 espresso machines, but now have to perfect my pallet to be able to distinguish the subtle differences of a recipe.
Thanks for watching!
Orgulho demais em ter um brasileiro representando nossa essencia, o café, no mundo todo!! em breve quero participar do barista champion também!!
Thanks Boram 🎉🎉 bet it was great honor to have such guest, when I make a roastery and coffee lab, it would be the great honor to make you Kyle a guest 🤩🤩
The stuff Boram said in the video is generally widely accepted among most people from a certain group which is great!
Thanks Boram! I'll see you at worlds next year with my Peru Gesha
What an awesome video. Thanks Borum! And as always, big thanks to Kyle and September.
Glad you enjoyed it!
Great to see another brazilian Barista, incredible work Kyle!
Thanks!
He's very insightful to someone already in the know of how to make espresso but to an absolute beginner they'd be lost as to what he's talking about
Very inspiring video, mostly for us brazilians. Agora é usar essa motivação para melhor o espresso aqui em casa, tkx!
Met Boram at the 2022 Semana Internacional do Café. Very humble guy and amazing barista!
Truly!
Boram taught something of import in the few minutes he had to convey his art and profession. I learned an insight that eludes the amateur. Thank you Boram and thank you Kyle for sharing your platform. Best to you all…
Honestly saying I really like the background layout and it looks great on wide panoramic view.
Thanks Boram. That was really cool. Thanks for organizing this Kyle.
Thanks for watching!
Awesome❤ congrats to the champs ! Btw what’s that grinder looks cool
Mxcool Aries. I’ll have a review soon.
Thanks, Boram for an in-depth explanation on things to consider to pullling a great-tasting espresso.
Great video! Thanks Boram!
Glad you liked it!
Boram thank you for making espresso so simple and approachable.
Thanks Boram! Loved this video. Kyle would be great to have more dialing in videos if possible. Helpful to hear more about then process :)
Thank you Boram and Kyle, learning is a continuous process.
thank you. Boram. just starting my new home coffe with new machine. experience.
Vai Brasil!!!!
Did they discuss the grind size at all and ways to identify a decent starting point?
I feel like that's probably one of the most important things for people just getting started, especially if they're not sure what to actually look for in the grinds
Nope, there would be other ones more helpful for that
Yes, still happy with the grinder you've advised me to buy ❤ thanks to you I'm enjoying my cup every morning
It would have been good had you explained that for a single origin coffee you go for a larger ration that being a 1:2 of 1:2.5 and for a dark roast or median dark you choose a smaller ration like 1:1 or 1:1.5. Moreover, temperature should be 88 to 90 for Dark roast, 91 to 93 on median dark and 94 to 96 on light roast and a higher temp helps achieve a greater extraction.
Wow! Goes to show how much I still have to learn. I would have already changed the grind size and not even think about a longer extraction.
Ahhhh, that’s amazing! So glad this video was helpful in getting you thinking differently about your extraction!
My thoughts... I thought he would go a bit finer for more contact time.
@@b0nes95 changing grind size is more work than pulling it longer
@@SpektrikMusic yes, on the other hand pulling more water sacrifices some body that you might be interested in if you like traditional espresso.
@@b0nes95 the body of the coffee shouldn't change dramatically if you pull it slightly longer
I want to hear more about what his family is doing, more in-depth tips like the ice balls, and what are his preferences for beans and equipment-wise. Obrigado.
We stayed clear of competition talk as we wanted to focus on the home barista, for this video.
Here we have one of biggest and best coffee production and farms. And even better than this , with such an amazing paradise views . I love brazil from all of my heart . One of best country in the world no doubt . Thank you for the amazing video
Thanks Boram!
Hey! We know that Peruvian Gesha 👀
Thank you so much to you both Kyle & Boram
Thanks for sourcing delicious coffees!
Awesome episode! Thanks Borum!
I don’t even drink coffee, yet I enjoyed this and learned that if you extend the shot it reduces the acidity.
This is the best coffee video of the summer...
Glad you think so!
This video is exceptionally helpful for brewing expresso at home
Great short movie and thanks for making it to Boram
Senor Boram just singlehandedly erased the smiles off the flat burr aficionados. Viva Brasil, great coffee, great surfers, great cirujanos plasticos, y senoritas simpaticas.
Thanks, Boram!
Wonderfully detailed presentation. Can someone please confirm the numbers for me. He dosed 20g of grinds in, and, after 29 seconds, he ended with a 46g of liquid espresso in the cup. Am I correct that 46g out = 1.6oz. What is the approximate size in ounces of a typical espresso in the cup/glass? MANY THANKS!
It's down to the coffee beans used and his expert palate. He detected acidity in the first cup so extended the timing of the 2nd with obviously more volume for best results. For that bag of beans only. There is no set rule 20/40. If you want exotica. The gear being used was v expensive also.
Thanks for this fantastic video
what RPM and Grind size did you use?
Thanks Boram! I feel that recipe is overemphasized as a variable, compared to for example flow, distribution, cooling (also shown in the above video) or puck aspect ratio. These things have really changed the sweetness and notes in the first 20ml of espresso for me, whereas changing the recipe in terms of “letting it run” only adds brown water. To my taste.
It would be great if I could make espresso like a world barista competitor at the least 😆 but I'll start here!
Best place to start
Thank you Boram! Awesome video. Great tips
Great video but honestly what would have been amazing is if you put some everyday average espresso machine like a Barista express in front of him to truly engage with the average consumer and those getting into espresso world. maybe another video in the near future?
Question from a newbie. If you make Americano brews from Espresso - is the process the same, nail the Expresso first then dilute or do you need to do something different?
Thanks for the video and thanks Boram !!!
Watching this whilst sipping on my latte from Costa 😂
Great fun video, but all I learned was that if your shot is a little sour, you can run it a little longer to smooth it out 😊
great knowledge. great learning. cheers.
Thanks Boram!! Just got a new grinder!!
Wow😮
Nice🎉
Thailand🇹🇭🙏👍☕️
Grande campeão! Great champion!
Thanks very much.
I stumbled onto this video as I am in the process of trying to decide between the Lelit Bianca V3 and Bezzera Aria PID/flow control.
Both are about the same price in Australia. I'll be using some of the excellent roasted beans available from tropical Queensland.
Thank you Boram!
I agree that the grinder is key, I have a Breville Barista Pro using built in grinder was ok but when I got a Eureka mignon grinder what a difference a grinder can make in flavor :)
Good job, Boram! 🇧🇷🇧🇷🇧🇷
Would of luved for the him or the episode to have shown what the grinder dialed in settings were or how he came up with them
Hi, I already bought a Lelit Marax, I am in love with it but I have a problem. I do a correct simple puck prep with a fine ground (I tried multiple settings with a eureka mignon oro sd) but I cant get the pressure of the machine high. It just extracts the coffee the whole time pretty fast and with 3 bars of pressure. I blind tested it and it gets just fine to 9 bars, which is what I am hoping for. Any suggestions?
Thanks Boram! And thanks Kyle too!
Our pleasure!
Thanks Boram! Great info.
Glad it was helpful!
Would you consider increasing the yield from a 1:2 ratio only when the output seems more acidic? What would be some variables to increase the yield ratio?
Sure thank you Boram 😊
Thanks Borum.
Most definitely
So there are 4 variables: dose, yield, brew time and grind. Obviously only change one at a time when tweaking.
But, how do you know which to change?
Thanks Boram, cool guy!
Grinder and grind was the most important part of this, but he never changed the grind.. Guess he got it right first time.
Great video!
Obrigado! 🇧🇷
Great vid - Quick tip…Dont put white text on a grey background when a video is going to be played on a mobile phone screen!
Thanks Boram!!
Thanks for watching!
O cara é brabo!
Whoa starting with 20g to dial in is a bold move, Cotton!
That September coffee is out off my price range!!
Vai Brasil! ❤
did he start the time after first drops or beginning of pre infusion?
Awesome video!
Thanks for watching
Hello thanks for the video. Which is the brand and model of the grinder please?
So glad you finally collaborated with James Hoffman
Some day
Would be epic
Okay!
Nice Super Guest can come to your chanel and also nice to know how Boram Approach for Pulled the Espresso to maximum taste. Awesome
Thanks for watching
What porta basket did Boram used in this video?
Alright I am on my way to being a champ if not step a foot into the a barista comp as I have the same machine! haha😆
Hello ! What kind of coffee grinder you use ?
I wanted to hear his SLURP! Why did you mute his slurp behind the music? Slurping is part of the tasting/drinking process!
Boram é Brasil 👍🏻
what grider is the one in the video?
Great video
Thanks!
What type is the grinder?
what grinder are you using here ?
pls help!
i have the barista express
all programmed out
18 g in 37 out in 27 sec.....
still my exprsso tast bitter :(
what can i do? other beans? cause i hear my program is ok....
but why my shots keep tasting bitter :(
sensacionallll
Thanks for watching
How to make espresso like a world barista champion: Just git gud, bro.
🇧🇷 Brazilllll
i was expecting more detail on adjusting the grinder where to start how hard to tamp not much detail other than just buy good equipment.
Maybe I missed it but how did he adjust for the second shot? He mentioned acidity and wanting to go longer so I’m guessing he ground a bit finer?
Nope! He ran the shot for a longer ratio.
Ah…interesting. Would have been, or would be good to know why he adjusted that variable rather than the grind size. Maybe in a future video!
changing grind size changes a lot of things at once. Just letting the shot run a little bit longer is a easy adjustment that can tell you a lot about what's going on.
Sometimes it works, sometimes it doesn't. Not changing grind size a lot is a common technique especially when dialing in with commercial grinders
@@camaperture8116 he mentioned this. He said it was near perfect, but wanted to balance acidity and thought extended the shot would achieve this best.
@@KyleRowsell I did catch that but with my machine, which is very different, grind size can affect extraction time.