Prior to purchasing my new espresso machine, I watched a lot of videos. But because my espresso appeared to be a little on the light side today I decided to watch one more video, then I found you. Your videos make complete sense, are professionally filmed and edited, so I've elected you to be my espresso expert! Thank you! ☕️
@@ibec69I guess, he is right. Density of espresso is less than that of water. Its due to lot of CO2 rich creama. 1 oz of espressos weighs approx 20 to 22 grams.
shailendra walunj Ounce is a measurement of weight, not volume. An ounce is 1/16th of a pound which is another measurement of weight. When measuring weight of something, how much CO2 or the density doesn’t matter. Fluid ounce is a volumetric measurement but if that is what they mean, it still doesn’t make any sense to bring in a volumetric unit into the equation when you’re measuring your input in grams. Apples and oranges if you will.
This is a great video! Simple concise no hype. It clearly states what to do in a clear step by step fashion. All of Clive Coffee’s videos are worth watching!
I'm all about this video and the "Espresso and Coffee basics" playlist that Clive coffee have created! Thanks team, amazing work and really easy to implement.
Just tried this today using your recipe. Mind you I don't have a fancy machine. I use an old Starbucks Via Venezia. I did buy a decent Breville grinder though to get some really nice grinds. I weighed 18 grams into my portafilter and it looked like it was overflowing. After giving it two taps everything settled in nicely. I tamped and guesstimated and I don'g have a tamping mat. The Breville grinder also comes with this small tool to level out your ground espresso and I used that again because some espresso was sitting on the side of the portafilter. I tamped again lightly. I did all the rest of the technique mentioned and literally got 25grams of espresso in 30 seconds on my first try. I added that to my already steamed milk and wow. My espresso has never tasted like that before. Delicious!! I am seriously impressed. Ty so kindly for your wealth of knowledge :)
This is a really great quick review of all the important points of making espresso. I feel like it took me months of research on forums to get this information, and here it is in a 5 min video.
Best video ive seen simply explaining Doses, Yields, and Time (which is the least important of the three) I now understand that Dose and Yield are what you should focus on and adjust to reach desired time and not time to get desired yield or espresso taste/quality. Ive wasted alot of coffee looking at it all wrong.
I would recommend using Milliliters for volumetric, since you're using Grams for weight. Keeps things in the same units. The use of Ounces, can be confused for Volume or Weight.
As soon as you press the button. A good rule of thumb with any coffee brewing method is that you start your timer as soon as water touches coffee, which in this case is the moment you press the button. And thanks!
@@clivecoffee Thanks for the clarification. I asked because my machine actually does not purge or extract the espresso immediately after the button is pressed. There is about 3-4 seconds delay. Not sure if all machines are designed this way. Regsrdless, it seems this delay does not really matter because apparently when the button is pressed the water touches the coffee and start the brewing process.
That's entirely normal! That gap between pressing the button and seeing the first drops of espresso is referred to as "drop time," and you'll generally want it to be somewhere in the range of 4-7 seconds. This exists simply because it takes some time for the water to penetrate the compacted puck of coffee.
After much experimenting I now have level marks on a couple of glasses that I express into, removing the need for scales....after sampling a mahoosive range of beans I found the perfect (incredible value) blend of Arabica & Robusta whole beans (for me & my partner anyway) at a local supermarket that pulls a rich, strong & creamy flavour that isn't at all astringent, remarkably better than all but one of the way more expensive brands - that being Blue Mountain.
Fantastic video, but he didn't talk about pre-infusion, and the machine he was using I believe had mechanical (i.e. not automatic) pre-infusion. So if you wanted to pre-infuse with that, you would lift the lever slightly for a few seconds or so, then you would lift it all the way. I'm wondering if running water through the group head would leave it moist, thus playing that role? Doesn't sound right. I always dry the group head after doing that, but that's just me - I want it hot but dry when it gets contact with the portafilter and the espresso. He also didn't use a distributor, maybe with a really quality grinder, it's not needed. Still, I loved how he summed it up so simply.
Lots of shops would consider a ristretto 1:1 - 1:1.5. And an espresso 1:2 - 1:3. So this seems to be an odd middle ground. But I find that I like this ratio. When you’re brewing at home you can make what you like.
Someone please explain to me why this professional/expert video recommends 1:1.5 while so many commenters, presumably experts themselves, recommend 1:2? Help! Conflicting defaults confuse me
Thanks for this short and concise video - appreciated. Just a suggestion though - please consider expanding this advice to cater for machines that do not have pressure regulation. For example, my Sunbeam EM6910 doesn't, and the only way I would be able to achieve the requisite shot time would be to grind such that the pressure at the pump outlet would be about 12 bar (at the head it would be a bit less, but certainly still much higher than 9 bar). Should I just pull the shots at that higher pressure, or use a lower pressure but a faster shot time? Btw, pump is the ubiquitous Ulka EP5. Edit: I guess in summary you should perhaps preface this presentation by stating that many home machines simply will not be able to achieve your recipe, assuming of course your recipe calls for the standard 9 bar shot pressure.
Hey Greg, that's a perfectly valid point. Machines that do not have pressure regulation are, in a way, a different beast entirely. We only sell pressure regulated machines and this video is meant for our customers first and foremost. In fact, it's in one of the first automated emails they receive after purchasing a machine from us so, for simplicity, it only addresses the pertinent information. When it comes to your machine, we would suggest using taste as your barometer. If your shots are coming out a bit sour, go for a longer shot time at higher pressure. If bitter, vis versa. If you ask us, experimentation is the best part of making coffee at home, so push your recipe to both ends of the spectrum and see what happens!
You said start the timer when the pump starts. Some scales I’ve seen start timing the moment they sense weight. That’s a few second difference. What do you think?
Just one of the many confusing and conflicts aspects of espresso... if your machine has pre-infusion then you're not supposed to count that, so you go by when the first drip of coffee hits the cup. However some machines, like mine, have built-in timers that time the shot, with the view that the timed scales are for pour-over, not espresso. Basically find what works for you and ignore the snobs, but like you I'm trying to find a basic foundation to experiment from...
@@bigglyguy8429 mine Does not pre-infuse. I do have flow control but I have only scratched the surface. So yes I start my timer as soon as drips hit the cup
I just bought a Sette 30 grinder and I'm brewing on a Gaggia Classic Pro. I'm struggling to get dialed in. I'm using Heart Coffee, from Portland...their 'Stereo Blend.' It's what my favorite local coffee shop using, but I can't get my shot to taste anything like there. The closest I could get to the timing being right (where drop time of 7 seconds and reaching 30ml output around 27 seconds) was using 17grams of newly ground beans on a setting of 12 on my grinder. The timing fits in within all the suggested times, but the taste was thin and bitter. I went up to 18grams of coffee at 12 grind setting and the times were faster (4 second drop time and 22 seconds for 30ml output) and it still tasted sour and thin. It seems like if I go any finer on the grind, the drop time and the time to get to 30ml goes way longer the suggested times. Like the machine is getting choked by the coffee. Any suggestions? Seems it shouldn't be so tough! There doesn't seem to be a middle ground and this is a great grinder and great machine. Thoughts?
I appreciate your methodical testing! The first thing I'd recommend trying is really exploring that space between 22 and 27 seconds by incrementally adjusting your grind coarser. Generally, under-extracted coffee will taste sour and over-extracted coffee will taste bitter, which suggests the sweet spot might be between your two samples. If you try shots around 24 or 25 seconds and you still think they're not quite right the next thing to test would be different ratios. If I were pulling Stereo I'd likely go for a larger ratio. This is partly because it's a lighter blend (and that tends to work well) and partly because Heart definitely pulls larger shots in their cafes. I would try doing 40g or even 50g in that same 25 seconds and tasting it. Inversely, if you find you want something with a richer mouthfeel, try a 1:1 ratio with just a 20g output in the same time. Once you've tried all these options you should have a pretty clear idea of precisely how you like your coffee. Hope this helps you get there. - Charles
@@clivecoffee Thank you Charles. I appreciate it. I'm currently getting pretty good results at 17g of coffee at a 10 grind, but the drop time and total time to get to 30ml is way more than you suggest. I've read elsewhere that as long as you're happy with how it tastes, the numbers don't so much matter. It still doesn't taste as deep and creamy as it could but the bitterness and sourness is gone. Im thinking I should maybe go back up to 18g and try maybe an 11 grind again. The grinder is brand new and seems it takes a bit to break it in. Grinding it at 12 on the first day seems to not be what it yields now that it's ground enough through it. Thanks for your help. I'm play with the ratios! In general, I should be able to get the right grind from this Sette 30 right? Some praise it for espresso and some say the Sette 270 is the only way to go for espresso in that line of grinders.
This topic is highly debated. I teach to start the timer as soon as you press the button because water and coffee are interacting and extraction is happening. However, the timing of a shot of espresso doesn't matter as much as taste. The time will be a reference point for you in the future when you create the perfect shot, you'll know what you're aiming for!
If you're new to home espresso making, he's talking about a double shot espresso. It's impossible to get more than about 10 grams of grounds into a single shot screen. As I start in this field it's apparent the "Expert" barista's don't speak our language. As I try to make a better Latte, I've often had to ignore the presenters voice and concentrate on the video.
Even more important is the secret to amazing cold served espresso drinks. In all my years and too many states and countries to even count.... I've only known of ONE place that really knew how to make and serve proper COLD espresso and gelato based beverages. Edited for: hello summer.
Is it possible to put a note/correction on your video? You state it should be 30g out but also 1.5 Oz. 1.5 Oz is roughly 40g with is far more in keeping with the traditional 2:1 ratio. 30g out from 20 in is somewhere between a ristretto and an espresso
Most of the coffee used to dial-in will be spent the first time you dial in the coffee. Assuming you had another coffee dialed in previously, you can expect to pull around 2-5 shots (with adjustments) finding the right grind size and shot time to get a shot you're really happy with. From there, depending on your grinder you may not need to dial in at all each morning. From one day to the next you generally don't need to make much of an adjustment if any. More important is making sure you do a small purge before your first shot. Grinding just a couple grams of beans through will flush out the stale grounds from the day before which will ensure your first shot is excellent. It's also worth noting: the more practice you get the less you'll waste. Nothing is more satisfying than guessing the necessary adjustment and getting a hole-in-one! - Charles
hi, no matter how fine i set the grinder the coffee still comes out too quick, i think i'm following everything else correct, using a needle to break down larger parts etc. then tamping perfectly - i've tried two types of beans and it's always the same result - i'm using a barista pro - can you let me know where i might be going wrong - thank you :)
This is just confusing as heck, as a double shot (18 grams or so) should yield 57 grams or 2 oz. This vid is basically saying a double dose should produce a single shot?
Actually this is confusing, I found elsewhere that 18g of coffee should give you around 2.5 ounce (70g) liquid, in your video you explain it should give 1.5 ratio = 27g liquid that is approximately 1 ounce only!
whatever happened to 7 gram espressos? where I live every coffee shop uses 7 grams for a cup of espresso (Croatia). now everybody talks about 18-20 grams. how did this happen? from 7 grams to 20??
From what I understand 7 grams was an old measurement to pull a single shot of espresso. Since then the specialty coffee industry has begun to pull shots in doubles, almost all the time and that's what you're seeing Ben explain in this video. On top of that, the traditional 14g double shot dose is usually 18-20g now. This is due to the increased size of portafilters/groupheads from 51mm to 58mm, as well as the dosing technique used in the late 90s/early 2000s. Around that time, people would dose their espressos by completely filling their portafilters and the swiping off the excess grounds, this led to higher doses of coffee. So if you hear people talking about "a shot of espresso" they're usually talking about a double shot.
Hey there! You do want to start your timer as soon as you engage the pump. First drop time can vary depending on grind consistency, temperature etc. You'll want to start counting from the time water comes into contact with the bed of coffee to understand exactly how your shot is performing.
This is really great video for the complete beginner like me! But I had same confusion as other people on the comments, which I thought 20g on double basket should yield about 2oz of espresso? After reading the replies, I guess your recipe is better for darker roasted coffee? And for lighter roasted coffee, increase the ratio to 1:2?
A 2oz shot from a 20 gram dose it absolutely an acceptable recipe. We do recommend sticking to weighted measurements for both input and output as crema and dissolved CO2 can case weight the weight of shots with the same volume to vary by up to 10 grams. With that in mind, ratios from 1:1 all the way to 1:3 are used in the world of specialty coffee. 1:1.5 is our recommended recipe but we definitely recommend experimenting to find what recipe tastes best to you, because that's what really counts.
I am so confused. Some ppl said ratio is 1:2 or 1:2.2 for coffee weight and liquid espresso produced. Taking 1:2 then a 7g should produce 14g of liquid, 14g should produce 28g, 20 shld produce 40g. While some people say single shot is 7-14 and should produce 30g, Double shot is 18-20 and since its double then it is 60g. Me personally, my machine comes with a 20g basket but I hate making a lot of coffee in one go, so I bought a single 7-14g basket, but 7g doesn't really work, there isn't enough pressure and it will produce 90g of espresso liquid. So I use 14g, it can reach 10+ pressure bar, and depending on how fine I ground my coffee it can go from little liquid to 40-60 gram. Since I prefer less coffee per brew my dose is 7 single 14 double, so I'm ok with producing 30-60g of espresso liquid for a 14gram of ground coffee. Depending of how fine and different coffee that I use, I usually can brew 24-60gram of espresso liquid. But if I ground too fine the taste is very bitter and kinda weird. I ever tried max finest and there was very very little liquid and even almost oily lol and the pressure was very high, it even made a bit of weird sound I was afraid the machine was gonna explode xD. The milk I use I never steam it , and I usually use 100-125gram of milk. *And here's the thing, in the espresso milk that I made, I usually can taste this very pleasant taste/aroma when sipping it and it can linger in my mouth. BUT that taste isn't always there, it's random in every sip sometimes its there sometimes its not, does anyone know what I'm talking here ???? I'm trying to get a consistent taste specificly for this pleasant taste, but I can't, so everytime I make my espresso milk, I'm looking for this taste in every sip, it comes and goes but it's always there in every brew. This taste is very good it makes me smile inside. So if anyone knows what I'm talking about and understand how to consistently make it, please tell me, or if Ben knows, please make a video about it* It's like when eating a mango, there is a veryy veryy pleasant aroma eating the meat closer to the spur. but not all part of the mango have that aroma.
If you wan to always feel that taste in your mouth then, ensure that your first drop of coffee into your cup is 6 seconds and that you get 30ml between 28 seconds and 30 seconds
I finally got an espresso machine at a thrift store the other day (am poor and on disability, so i had to find one used lol) - It doesn't have a lever thing you pull though - after you put the coffee in the metal porta-filter, and connect the filter to the machine, the water just pumps through it automatically... Anyhow, it seems to work mostly well, but i've noticed the espresso shots never really have a crema. Is there something i could be doing wrong?
Glad to hear you're getting into home espresso! Not knowing the specifics of your machine I can at least give you general advice: The most common reason for a lack of crema is coffee that isn't very fresh. The second most common cause is that the grind is too coarse, resulting in a high flow rate and lower pressure at the puck. Ensure you're using coffee that isn't more than a couple weeks past its roast date. Further, ensure that you're hitting the parameters we listed for shot time and yield. If you're able to nail down those two things you'll either solve the problem or, at least, rule out the two most likely causes. I also recommend watching out video on crema here: th-cam.com/video/Pj8pWAXV82E/w-d-xo.html While it won't directly address your issue, it'll offer some good insight into what crema really means. - Charles
@@clivecoffee Thank you so much for all your advice. Look forward to looking through your videos. I've always loved espresso based coffees, but being on such a limited budget, it's always been something I had to splurge a bit on. I look forward to being able to drink lattes without paying an arm and a leg lol
that is completely incorrect. 15 ml is only 1 tablespoon. traditionally an espresso contains 30 to 35 ml of liquid from 7.5 grams of ground coffee. if we are brewing a ristretto, the yield drops to 25 mls.
@@beetole a shot glass normally holds between 25-30ml of liquid, in the video they show theirs about half full, so makes sense that it would be 15ml per glass. also this is not a traditional recipe: more like a third wave recipe where big doses and small ratios are all the rage.
i watched video on coffee grinders around 500$ but what grinder would you suggest for the rocket. if i buy coffee thats to fine it wont extract or is it my machine?
Buying pre-ground coffee isn't advisable because it doesn't give you any control over the grinder size. So if it's ground too fine, and it's choking up the machine, it's because the coffee is too fine. If you're looking for a grinder around $500, I would check this one out: clivecoffee.com/products/df64-v5-single-dose-espresso-grinder?_pos=2&_psq=Df64&_ss=e&_v=1.0
Can someone offer any help/ advice on my problem while extracting a double shot please? I have the Barista Express machine by the way. I measure out 18g of beans, grind it into the portafilter - use a distrubutor and then tamp. I then insert the portafilter, and then place my glass on top of the scales underneath it. After I then begin pouring, I begin the timer when the liquid first appears. I let it run and stop the espresso and also the timer when the weight of my shot (excluding the cup of course) reaches 36g. Now the issue I have is that despite the espresso flowing really nicely, with a great crema and taste (including the red arrow in the pressure dial being in the grey zone which indicates a good shot) - this process is done in like 15 seconds, sometimes less. It confuses me because I'm way out of the timing of 25-30 seconds as is recommended. After this, I tried both grinding finer, and also increasing the coffee to 19g in the hope of slowing the flow down. Both times the shot was over extracted and barely any liquid came out. Clearly not the correct settings. How come my coffee tastes so good, and appears to be completely fine, but extracts some 10 seconds faster than what it apparently should be? Am I doing something wrong or is it just the coffee I'm using? It's freshly ground coffee. I don't get it.
Start timer when you start your shot. It should take about 6-9 seconds to see drip/flow. There is your time difference. If it takes good to you that’s what is important.
Great video. I am using a flow control valve which begins the shot with a slow infusion. It takes about 5 to 7 seconds to get the first drip into my cup. Does this alter the brew time and perfect shot formula?
Yes, remember when he says something like "wait until you hear the pump to start your timer". I took this to mean your 235-30 seconds starts once pre-infusion is complete.
On other sites, I have noticed a recommendation for 18 g in, 36 g out vs your recommendation here of 18 in, 30 out. Given the same amount of milk in your drink, which ratio do you feel delivers a stronger espresso flavor? Thank you.
In this case we're using ounces as a purely volumetric measurement. While a shot is pulling the crema will make the shot volume greater, so stopping when the shot reaches 1.5oz on the shot glass will generally equate to a 30g shot. After the shot is pulled and the crema begins to dissipate the volume will fall closer to 1oz, yielding the 30g output we're shooting for. Hope this helps clarify the discrepancy!
Did you not get the grind adjustment backwards if it takes less then 25sec go a little courser and if it was longer then 30sec go a little finer. I'm pretty sure this is what you meant because if it ran at 18sec and like you said go courser it would run faster at maybe 13secs. Maybe correct your self in the description. Sorry if I sound like a ass hole but I couldn't not leave they comment to correct the mistake
Absolutely... thought I was going mad... how are so many people agreeing with this video when it is fundamentally wrong, finer grind = slower shot and vice versa. Don't even get me started on volumetric measurements... oh my... please, anyone who wants to go into detail on all aspects of coffee just look up James Hoffmann. How is this video still up?
@@simonhatto4392 yeh I have to 100% agree also anyone reading and who does not know who Jame Hoffman is I also highly highly recommend you go and have a look at his channel. He is extremely knowledgeable and also a WBC (world Batista championship) winner I believe in 2007 so he is most definitely someone who knows a thing or 2 about coffee. Also he is one if the only people on TH-cam I whole heatedly trust
Generally, a single basket will hold a dose of about 14g and you'll use the same range of brew ratios, so an output of anywhere from 14g - 28g should be suitable.
I don't think he was making two espressos. He was likely making a double espresso and would pour both shots into a single cup. It is extremely difficult to extract a single shot well because of the thinness of a 9-10g puck. If a drink calls for only only a single shot, most baristas will make a dopio and toss the second one. Just what I have observed...
Hi Clive I’m pulling the exact in and out But the stream of the coffee is weak Any reason for this ? As a result I get drops of coffee messing up the espresso cup Thx Rabee
If you're getting the output in the proper amount of time with the recommended input, then it may well be the coffee you're using. Read this article for more on that: clivecoffee.zendesk.com/hc/en-us/articles/115005765308-When-is-coffee-fresh-and-how-can-I-keep-it-that-way- Is this coffee you're using fresh ground? Ground coffee goes stale after about a day, so it's incredibly important to grind coffee right before pulling your shots.
What's happening if my shot is not pulling 2 oz? I am getting much less volume then that but I am using a beginner espresso machine that programmed on its own (I don't want to add manual extraction as another variable to pulling a shot as a beginner - using breville infuser). My shots are usually 25-30 seconds. Any suggestions you have would be great.
If your shots are pulling for 25-30 seconds but you're not getting 2 oz out then you'll want to adjust your grind coarser so that the flow of water through the puck of coffee is faster. Grind adjustment is the primary way that you'll adjust your espresso recipe.
@@clivecoffee it contradicts the common thing of larger ratios for medium roasts and smaller like your 1:1.6 for darker. Why do you recommend this receipe and not the common 1:2 ratio?
This is for 2 espressos. 20 g for this amount? Just you to know the Dedica DeLuxe Manual Espresso Machine single shot, this biggest container have a max of 14-15 g.
Hi there! We recommend a total shot time of 25-35 seconds for any roast level. With dark roasts specifically, I try to stick to 25-30 seconds for a 30g yield. -Amanda
Depending on who you ask you'll see recipes between a 1:1 ratio and a 1:3 ratio, which means a yield anywhere between 18 and 60 ml (or 30g for each shot, should you split them). A lot of it depends on your coffee of choice and your own personal preferences. This is our preferred standard recipe, but we deviate from it frequently for different coffees. Our newest video is great for explaining how we decide what recipe to use! th-cam.com/video/nd_J3ztFMJc/w-d-xo.html - Charles
2019 but still, in my opinion, the best and most easy to understand, video on how to pull the perfect shot.
Thank you Ben! :)
Trruuueee
2022 and not much has changed!
@@ross4 a lot has changed: WDT needle fluffing has changed the game.
Prior to purchasing my new espresso machine, I watched a lot of videos. But because my espresso appeared to be a little on the light side today I decided to watch one more video, then I found you. Your videos make complete sense, are professionally filmed and edited, so I've elected you to be my espresso expert! Thank you! ☕️
Great video! Also, refreshing to hear an American talk grams ;-)
We're glad you liked it! And we'll take metric over imperial any day.
I'm sorry but it looks like you messed it up. It says the target output is 1.5oz/30g. 1.5oz is 42 grams so which one did you mean?
@@ibec69I guess, he is right. Density of espresso is less than that of water. Its due to lot of CO2 rich creama. 1 oz of espressos weighs approx 20 to 22 grams.
shailendra walunj Ounce is a measurement of weight, not volume. An ounce is 1/16th of a pound which is another measurement of weight. When measuring weight of something, how much CO2 or the density doesn’t matter. Fluid ounce is a volumetric measurement but if that is what they mean, it still doesn’t make any sense to bring in a volumetric unit into the equation when you’re measuring your input in grams. Apples and oranges if you will.
@@ibec69 I mean to say 30 ml of espresso weighs 20 to 22 grams.
Finally a decent video about grind checking. I can't believe how many 'artisan' coffee shops I've been to where they do not do this.
This is a great video!
Simple concise no hype. It clearly states what to do in a clear step by step fashion.
All of Clive Coffee’s videos are worth watching!
I'm all about this video and the "Espresso and Coffee basics" playlist that Clive coffee have created! Thanks team, amazing work and really easy to implement.
This is the best video I've seen on getting the perfect shot having spent a lot of time looking at other videos. Excellent work and thank you!
Just tried this today using your recipe. Mind you I don't have a fancy machine. I use an old Starbucks Via Venezia. I did buy a decent Breville grinder though to get some really nice grinds. I weighed 18 grams into my portafilter and it looked like it was overflowing. After giving it two taps everything settled in nicely. I tamped and guesstimated and I don'g have a tamping mat. The Breville grinder also comes with this small tool to level out your ground espresso and I used that again because some espresso was sitting on the side of the portafilter. I tamped again lightly. I did all the rest of the technique mentioned and literally got 25grams of espresso in 30 seconds on my first try. I added that to my already steamed milk and wow. My espresso has never tasted like that before. Delicious!! I am seriously impressed. Ty so kindly for your wealth of knowledge :)
Wow! Amazing.
VERY useful. Thank you, Ben. Easy to understand, easy to eliminate variables, easy to implement, easy to get good results fast.
This is a really great quick review of all the important points of making espresso. I feel like it took me months of research on forums to get this information, and here it is in a 5 min video.
Best video ive seen simply explaining Doses, Yields, and Time (which is the least important of the three) I now understand that Dose and Yield are what you should focus on and adjust to reach desired time and not time to get desired yield or espresso taste/quality. Ive wasted alot of coffee looking at it all wrong.
That was super helpful! I've been so confused about this. Now, I'm so excited to implement your instructions and see what happens.
Veeery good, non-annoying background music! Seldom heard on youtube. This renders you a subscriber.
I would recommend using Milliliters for volumetric, since you're using Grams for weight. Keeps things in the same units. The use of Ounces, can be confused for Volume or Weight.
Question: When do i start timing my shot? as soon as i hit the button? or as soon as the water start to come out? Great video btw!
As soon as you press the button. A good rule of thumb with any coffee brewing method is that you start your timer as soon as water touches coffee, which in this case is the moment you press the button. And thanks!
@@clivecoffee Thanks for the clarification. I asked because my machine actually does not purge or extract the espresso immediately after the button is pressed. There is about 3-4 seconds delay. Not sure if all machines are designed this way. Regsrdless, it seems this delay does not really matter because apparently when the button is pressed the water touches the coffee and start the brewing process.
That's entirely normal! That gap between pressing the button and seeing the first drops of espresso is referred to as "drop time," and you'll generally want it to be somewhere in the range of 4-7 seconds. This exists simply because it takes some time for the water to penetrate the compacted puck of coffee.
Thank you very much :) This is the only channel that was able to clarify milk frothing and espresso extraction in super clear terms!
Thank you very much. This is the best video about how to make the perfect espresso. Very helpful
After much experimenting I now have level marks on a couple of glasses that I express into, removing the need for scales....after sampling a mahoosive range of beans I found the perfect (incredible value) blend of Arabica & Robusta whole beans (for me & my partner anyway) at a local supermarket that pulls a rich, strong & creamy flavour that isn't at all astringent, remarkably better than all but one of the way more expensive brands - that being Blue Mountain.
Wow. This is so nice and very informative. Smooth and clean presentation.
Easiest way to nail it is get 2oz espresso shot glasses for the extraction. Then 18g of a double shot should fill that exactly in 20-25 secs.
Excellent video, thank you for taking the time!
Good technique, good recipe and Good quality of coffee beans..
great info ☕️☕️☕️
Fantastic video, but he didn't talk about pre-infusion, and the machine he was using I believe had mechanical (i.e. not automatic) pre-infusion. So if you wanted to pre-infuse with that, you would lift the lever slightly for a few seconds or so, then you would lift it all the way. I'm wondering if running water through the group head would leave it moist, thus playing that role? Doesn't sound right. I always dry the group head after doing that, but that's just me - I want it hot but dry when it gets contact with the portafilter and the espresso. He also didn't use a distributor, maybe with a really quality grinder, it's not needed. Still, I loved how he summed it up so simply.
What a great explanation... Thanks!
18g for 30g out?! Isn't it a ristretto?
It is. Should be 2:1 ratio, therefore 36g out for 18g of coffee in 25-30 sec.
Lots of shops would consider a ristretto 1:1 - 1:1.5. And an espresso 1:2 - 1:3. So this seems to be an odd middle ground. But I find that I like this ratio. When you’re brewing at home you can make what you like.
Yes, a double ristretto.
... and 1.5 oz liquid weight is 42.5 grams, not 30 grams as shown on the video
Someone please explain to me why this professional/expert video recommends 1:1.5 while so many commenters, presumably experts themselves, recommend 1:2? Help! Conflicting defaults confuse me
Why do I feel like I was being interrogated with this music and the guy across the table? 😂
Great vid. Subbed👍🏼
Very nice information, thanks you so much 😀 God bless you...
For double shot best 18 gram for 30ml in time 25-30second. When time too long or too fast, change size grind coffee.
You’re the best teacher ever. I really needed someone to break it down for me perfectly thank you so much.
Thanks for this short and concise video - appreciated. Just a suggestion though - please consider expanding this advice to cater for machines that do not have pressure regulation. For example, my Sunbeam EM6910 doesn't, and the only way I would be able to achieve the requisite shot time would be to grind such that the pressure at the pump outlet would be about 12 bar (at the head it would be a bit less, but certainly still much higher than 9 bar). Should I just pull the shots at that higher pressure, or use a lower pressure but a faster shot time? Btw, pump is the ubiquitous Ulka EP5. Edit: I guess in summary you should perhaps preface this presentation by stating that many home machines simply will not be able to achieve your recipe, assuming of course your recipe calls for the standard 9 bar shot pressure.
Hey Greg, that's a perfectly valid point. Machines that do not have pressure regulation are, in a way, a different beast entirely. We only sell pressure regulated machines and this video is meant for our customers first and foremost. In fact, it's in one of the first automated emails they receive after purchasing a machine from us so, for simplicity, it only addresses the pertinent information.
When it comes to your machine, we would suggest using taste as your barometer. If your shots are coming out a bit sour, go for a longer shot time at higher pressure. If bitter, vis versa. If you ask us, experimentation is the best part of making coffee at home, so push your recipe to both ends of the spectrum and see what happens!
Clive Coffee thanks for your advice - much appreciated.
Thank you Ben for breaking that down so well! I noticed you referenced double and triple baskets, what would the measurements be for a single basket?
Distributing coffee with WDT might be the most critical part, especially for naked portafilter.
Nice shot of espresso 😁👌
You said start the timer when the pump starts. Some scales I’ve seen start timing the moment they sense weight. That’s a few second difference. What do you think?
Just one of the many confusing and conflicts aspects of espresso... if your machine has pre-infusion then you're not supposed to count that, so you go by when the first drip of coffee hits the cup. However some machines, like mine, have built-in timers that time the shot, with the view that the timed scales are for pour-over, not espresso. Basically find what works for you and ignore the snobs, but like you I'm trying to find a basic foundation to experiment from...
@@bigglyguy8429 mine Does not pre-infuse. I do have flow control but I have only scratched the surface. So yes I start my timer as soon as drips hit the cup
Love this and love Clive!
I just bought a Sette 30 grinder and I'm brewing on a Gaggia Classic Pro. I'm struggling to get dialed in. I'm using Heart Coffee, from Portland...their 'Stereo Blend.' It's what my favorite local coffee shop using, but I can't get my shot to taste anything like there. The closest I could get to the timing being right (where drop time of 7 seconds and reaching 30ml output around 27 seconds) was using 17grams of newly ground beans on a setting of 12 on my grinder. The timing fits in within all the suggested times, but the taste was thin and bitter. I went up to 18grams of coffee at 12 grind setting and the times were faster (4 second drop time and 22 seconds for 30ml output) and it still tasted sour and thin. It seems like if I go any finer on the grind, the drop time and the time to get to 30ml goes way longer the suggested times. Like the machine is getting choked by the coffee. Any suggestions? Seems it shouldn't be so tough! There doesn't seem to be a middle ground and this is a great grinder and great machine. Thoughts?
I appreciate your methodical testing! The first thing I'd recommend trying is really exploring that space between 22 and 27 seconds by incrementally adjusting your grind coarser. Generally, under-extracted coffee will taste sour and over-extracted coffee will taste bitter, which suggests the sweet spot might be between your two samples. If you try shots around 24 or 25 seconds and you still think they're not quite right the next thing to test would be different ratios.
If I were pulling Stereo I'd likely go for a larger ratio. This is partly because it's a lighter blend (and that tends to work well) and partly because Heart definitely pulls larger shots in their cafes. I would try doing 40g or even 50g in that same 25 seconds and tasting it. Inversely, if you find you want something with a richer mouthfeel, try a 1:1 ratio with just a 20g output in the same time.
Once you've tried all these options you should have a pretty clear idea of precisely how you like your coffee. Hope this helps you get there.
- Charles
@@clivecoffee Thank you Charles. I appreciate it. I'm currently getting pretty good results at 17g of coffee at a 10 grind, but the drop time and total time to get to 30ml is way more than you suggest. I've read elsewhere that as long as you're happy with how it tastes, the numbers don't so much matter. It still doesn't taste as deep and creamy as it could but the bitterness and sourness is gone. Im thinking I should maybe go back up to 18g and try maybe an 11 grind again. The grinder is brand new and seems it takes a bit to break it in. Grinding it at 12 on the first day seems to not be what it yields now that it's ground enough through it. Thanks for your help. I'm play with the ratios! In general, I should be able to get the right grind from this Sette 30 right? Some praise it for espresso and some say the Sette 270 is the only way to go for espresso in that line of grinders.
When would you start the timer? At first drip of coffee or as soon as you press the button?
This topic is highly debated. I teach to start the timer as soon as you press the button because water and coffee are interacting and extraction is happening. However, the timing of a shot of espresso doesn't matter as much as taste. The time will be a reference point for you in the future when you create the perfect shot, you'll know what you're aiming for!
If you're new to home espresso making, he's talking about a double shot espresso. It's impossible to get more than about 10 grams of grounds into a single shot screen. As I start in this field it's apparent the "Expert" barista's don't speak our language. As I try to make a better Latte, I've often had to ignore the presenters voice and concentrate on the video.
Even more important is the secret to amazing cold served espresso drinks. In all my years and too many states and countries to even count.... I've only known of ONE place that really knew how to make and serve proper COLD espresso and gelato based beverages.
Edited for: hello summer.
Is it possible to put a note/correction on your video? You state it should be 30g out but also 1.5 Oz. 1.5 Oz is roughly 40g with is far more in keeping with the traditional 2:1 ratio. 30g out from 20 in is somewhere between a ristretto and an espresso
Great video. What equipment brands and models are being used to make this video. They look aaaamaaaaziiiiiing!
What about the machines that grind the coffee like Breville Barista Pro
Given a 12oz bag of coffee and a home espresso setup, how much total coffee would one waste dialing-in every morning?
Most of the coffee used to dial-in will be spent the first time you dial in the coffee. Assuming you had another coffee dialed in previously, you can expect to pull around 2-5 shots (with adjustments) finding the right grind size and shot time to get a shot you're really happy with.
From there, depending on your grinder you may not need to dial in at all each morning. From one day to the next you generally don't need to make much of an adjustment if any. More important is making sure you do a small purge before your first shot. Grinding just a couple grams of beans through will flush out the stale grounds from the day before which will ensure your first shot is excellent.
It's also worth noting: the more practice you get the less you'll waste. Nothing is more satisfying than guessing the necessary adjustment and getting a hole-in-one!
- Charles
hi, no matter how fine i set the grinder the coffee still comes out too quick, i think i'm following everything else correct, using a needle to break down larger parts etc. then tamping perfectly - i've tried two types of beans and it's always the same result - i'm using a barista pro - can you let me know where i might be going wrong - thank you :)
when do you start the timer activation of pump or first sign of liquid ?
We recommend starting it at the activation of the pump.
This is just confusing as heck, as a double shot (18 grams or so) should yield 57 grams or 2 oz. This vid is basically saying a double dose should produce a single shot?
Hi, I'm trying to figure out how to get 18mg on the grinder??Help please..
Thank you
How much water do you put into the expresso machine to get the 1.5 ounce of liquid expresso?
Actually this is confusing, I found elsewhere that 18g of coffee should give you around 2.5 ounce (70g) liquid, in your video you explain it should give 1.5 ratio = 27g liquid that is approximately 1 ounce only!
Abdul Alkaabi i wonder the same. 1.5oz is 42grams
@@knguyen9371 ok I see your point 1.5oz is 42g I was thinking 1.5 ratio of 18g is 27g.
It should be ml... Use grams for weight and ml for liquid
30g for each 2 cup
60g got 1 cup at 30 sec right?:)
thanks brother
How many beans use a single short
hi
i've had some isuues with pressurized portafilter with my delonghi coffee machine. can i do this rulls with pressurized portafilter?
whatever happened to 7 gram espressos? where I live every coffee shop uses 7 grams for a cup of espresso (Croatia). now everybody talks about 18-20 grams. how did this happen? from 7 grams to 20??
From what I understand 7 grams was an old measurement to pull a single shot of espresso. Since then the specialty coffee industry has begun to pull shots in doubles, almost all the time and that's what you're seeing Ben explain in this video. On top of that, the traditional 14g double shot dose is usually 18-20g now. This is due to the increased size of portafilters/groupheads from 51mm to 58mm, as well as the dosing technique used in the late 90s/early 2000s. Around that time, people would dose their espressos by completely filling their portafilters and the swiping off the excess grounds, this led to higher doses of coffee.
So if you hear people talking about "a shot of espresso" they're usually talking about a double shot.
Have u got any technique for Greek or Turkish Coffee recipe?
Is this relevant if you own a machine with a 51mm basket size? Is the ratio the same with the larger baskets? Thank you.
Why start the timer when hearing the pump ? Machines would differ ? I assumed you start from the moment the coffee starts to drip
Hey there! You do want to start your timer as soon as you engage the pump. First drop time can vary depending on grind consistency, temperature etc. You'll want to start counting from the time water comes into contact with the bed of coffee to understand exactly how your shot is performing.
@@clivecoffee thanks, thats helped me have a better understanding. Appreciate your response
hello, for the single shot what is the basic recipe ?
If I want a 60g yield, what should my dose be?
Thank you so much for sharing
Happy shot pulling!
Thanks for sharing 🙏🏽
Great video easy to understand 👍...18-20 grams is for a single shit of espresso 1.5 one? Thx
This is really great video for the complete beginner like me! But I had same confusion as other people on the comments, which I thought 20g on double basket should yield about 2oz of espresso? After reading the replies, I guess your recipe is better for darker roasted coffee? And for lighter roasted coffee, increase the ratio to 1:2?
A 2oz shot from a 20 gram dose it absolutely an acceptable recipe. We do recommend sticking to weighted measurements for both input and output as crema and dissolved CO2 can case weight the weight of shots with the same volume to vary by up to 10 grams.
With that in mind, ratios from 1:1 all the way to 1:3 are used in the world of specialty coffee. 1:1.5 is our recommended recipe but we definitely recommend experimenting to find what recipe tastes best to you, because that's what really counts.
I am so confused. Some ppl said ratio is 1:2 or 1:2.2 for coffee weight and liquid espresso produced. Taking 1:2 then a 7g should produce 14g of liquid, 14g should produce 28g, 20 shld produce 40g. While some people say single shot is 7-14 and should produce 30g, Double shot is 18-20 and since its double then it is 60g.
Me personally, my machine comes with a 20g basket but I hate making a lot of coffee in one go, so I bought a single 7-14g basket, but 7g doesn't really work, there isn't enough pressure and it will produce 90g of espresso liquid. So I use 14g, it can reach 10+ pressure bar, and depending on how fine I ground my coffee it can go from little liquid to 40-60 gram.
Since I prefer less coffee per brew my dose is 7 single 14 double, so I'm ok with producing 30-60g of espresso liquid for a 14gram of ground coffee. Depending of how fine and different coffee that I use, I usually can brew 24-60gram of espresso liquid. But if I ground too fine the taste is very bitter and kinda weird. I ever tried max finest and there was very very little liquid and even almost oily lol and the pressure was very high, it even made a bit of weird sound I was afraid the machine was gonna explode xD. The milk I use I never steam it , and I usually use 100-125gram of milk.
*And here's the thing, in the espresso milk that I made, I usually can taste this very pleasant taste/aroma when sipping it and it can linger in my mouth. BUT that taste isn't always there, it's random in every sip sometimes its there sometimes its not, does anyone know what I'm talking here ???? I'm trying to get a consistent taste specificly for this pleasant taste, but I can't, so everytime I make my espresso milk, I'm looking for this taste in every sip, it comes and goes but it's always there in every brew. This taste is very good it makes me smile inside. So if anyone knows what I'm talking about and understand how to consistently make it, please tell me, or if Ben knows, please make a video about it*
It's like when eating a mango, there is a veryy veryy pleasant aroma eating the meat closer to the spur. but not all part of the mango have that aroma.
If you wan to always feel that taste in your mouth then, ensure that your first drop of coffee into your cup is 6 seconds and that you get 30ml between 28 seconds and 30 seconds
Time is from pulling lever or first drop?
your shot time begins right when you start your shot.
30ml per cup or 15 ml per cup a total of 30?
I finally got an espresso machine at a thrift store the other day (am poor and on disability, so i had to find one used lol) - It doesn't have a lever thing you pull though - after you put the coffee in the metal porta-filter, and connect the filter to the machine, the water just pumps through it automatically... Anyhow, it seems to work mostly well, but i've noticed the espresso shots never really have a crema. Is there something i could be doing wrong?
Glad to hear you're getting into home espresso! Not knowing the specifics of your machine I can at least give you general advice: The most common reason for a lack of crema is coffee that isn't very fresh. The second most common cause is that the grind is too coarse, resulting in a high flow rate and lower pressure at the puck.
Ensure you're using coffee that isn't more than a couple weeks past its roast date. Further, ensure that you're hitting the parameters we listed for shot time and yield. If you're able to nail down those two things you'll either solve the problem or, at least, rule out the two most likely causes.
I also recommend watching out video on crema here:
th-cam.com/video/Pj8pWAXV82E/w-d-xo.html
While it won't directly address your issue, it'll offer some good insight into what crema really means.
- Charles
@@clivecoffee Thank you so much for all your advice. Look forward to looking through your videos. I've always loved espresso based coffees, but being on such a limited budget, it's always been something I had to splurge a bit on. I look forward to being able to drink lattes without paying an arm and a leg lol
So when you say 18 grams for one shot is equal to 2 espresso cups?
When do we start timing the shot? Pump start or first drop?
Pump.
To add to the confusion, I've heard it both ways now.
I am curious as to how many ml. of liquid are in each of glass...… is it 2 X 30 ml. , 2 X 40ml.
I believe is 15ml X2
that is completely incorrect. 15 ml is only 1 tablespoon. traditionally an espresso contains 30 to 35 ml of liquid from 7.5 grams of ground coffee. if we are brewing a ristretto, the yield drops to 25 mls.
@@beetole a shot glass normally holds between 25-30ml of liquid, in the video they show theirs about half full, so makes sense that it would be 15ml per glass.
also this is not a traditional recipe: more like a third wave recipe where big doses and small ratios are all the rage.
i watched video on coffee grinders around 500$ but what grinder would you suggest for the rocket. if i buy coffee thats to fine it wont extract or is it my machine?
Buying pre-ground coffee isn't advisable because it doesn't give you any control over the grinder size. So if it's ground too fine, and it's choking up the machine, it's because the coffee is too fine. If you're looking for a grinder around $500, I would check this one out: clivecoffee.com/products/df64-v5-single-dose-espresso-grinder?_pos=2&_psq=Df64&_ss=e&_v=1.0
covered everything except the recommended temperature for a shot. how do you miss that?
Can someone offer any help/ advice on my problem while extracting a double shot please? I have the Barista Express machine by the way.
I measure out 18g of beans, grind it into the portafilter - use a distrubutor and then tamp.
I then insert the portafilter, and then place my glass on top of the scales underneath it. After I then begin pouring, I begin the timer when the liquid first appears.
I let it run and stop the espresso and also the timer when the weight of my shot (excluding the cup of course) reaches 36g.
Now the issue I have is that despite the espresso flowing really nicely, with a great crema and taste (including the red arrow in the pressure dial being in the grey zone which indicates a good shot) - this process is done in like 15 seconds, sometimes less.
It confuses me because I'm way out of the timing of 25-30 seconds as is recommended.
After this, I tried both grinding finer, and also increasing the coffee to 19g in the hope of slowing the flow down. Both times the shot was over extracted and barely any liquid came out. Clearly not the correct settings.
How come my coffee tastes so good, and appears to be completely fine, but extracts some 10 seconds faster than what it apparently should be?
Am I doing something wrong or is it just the coffee I'm using? It's freshly ground coffee. I don't get it.
Start timer when you start your shot. It should take about 6-9 seconds to see drip/flow. There is your time difference. If it takes good to you that’s what is important.
Is that 30g total or 30g per shot?
Hi! 30g in total for your liquid yield in this recipe.
Great video. I am using a flow control valve which begins the shot with a slow infusion. It takes about 5 to 7 seconds to get the first drip into my cup. Does this alter the brew time and perfect shot formula?
Yes, remember when he says something like "wait until you hear the pump to start your timer". I took this to mean your 235-30 seconds starts once pre-infusion is complete.
No it doesn't utter your 25 to 30 seconds....the time for your first drop into your cup should be 6 seconds and it works wonders for me
was that 30g per/ single shot glass? thank u
Hi there! 30g total, which would be the weight of both glasses combined.
This is good.
Thanks Antonio!
On other sites, I have noticed a recommendation for 18 g in, 36 g out vs your recommendation here of 18 in, 30 out. Given the same amount of milk in your drink, which ratio do you feel delivers a stronger espresso flavor? Thank you.
If you are adding milk, the ratio is less critical. The sweetness and flavor of the milk hides a variety of extraction sins.
i think 36 better
1.5 oz in 45g not 30g
In this case we're using ounces as a purely volumetric measurement. While a shot is pulling the crema will make the shot volume greater, so stopping when the shot reaches 1.5oz on the shot glass will generally equate to a 30g shot. After the shot is pulled and the crema begins to dissipate the volume will fall closer to 1oz, yielding the 30g output we're shooting for. Hope this helps clarify the discrepancy!
Wow this Ben guy sure is dreamy
Did you not get the grind adjustment backwards if it takes less then 25sec go a little courser and if it was longer then 30sec go a little finer. I'm pretty sure this is what you meant because if it ran at 18sec and like you said go courser it would run faster at maybe 13secs. Maybe correct your self in the description. Sorry if I sound like a ass hole but I couldn't not leave they comment to correct the mistake
Absolutely... thought I was going mad... how are so many people agreeing with this video when it is fundamentally wrong, finer grind = slower shot and vice versa. Don't even get me started on volumetric measurements... oh my... please, anyone who wants to go into detail on all aspects of coffee just look up James Hoffmann. How is this video still up?
@@simonhatto4392 yeh I have to 100% agree also anyone reading and who does not know who Jame Hoffman is I also highly highly recommend you go and have a look at his channel. He is extremely knowledgeable and also a WBC (world Batista championship) winner I believe in 2007 so he is most definitely someone who knows a thing or 2 about coffee. Also he is one if the only people on TH-cam I whole heatedly trust
I want to change my gasket in my ECM casa v do you need to take the screen out or can you just pry out the gasket and replace it
We recommend removing the screen first as it makes the process much easier.
And how much for a single basket? recipe?
What about preferred single basket.. Which gram should i take?
Generally, a single basket will hold a dose of about 14g and you'll use the same range of brew ratios, so an output of anywhere from 14g - 28g should be suitable.
So this made two espressos, how about if I’m just making one? Do I then use 9g of coffee?
I don't think he was making two espressos. He was likely making a double espresso and would pour both shots into a single cup. It is extremely difficult to extract a single shot well because of the thinness of a 9-10g puck. If a drink calls for only only a single shot, most baristas will make a dopio and toss the second one. Just what I have observed...
Hi Clive
I’m pulling the exact in and out
But the stream of the coffee is weak
Any reason for this ? As a result I get drops of coffee messing up the espresso cup
Thx
Rabee
If you're getting the output in the proper amount of time with the recommended input, then it may well be the coffee you're using. Read this article for more on that: clivecoffee.zendesk.com/hc/en-us/articles/115005765308-When-is-coffee-fresh-and-how-can-I-keep-it-that-way-
Is this coffee you're using fresh ground? Ground coffee goes stale after about a day, so it's incredibly important to grind coffee right before pulling your shots.
What's happening if my shot is not pulling 2 oz? I am getting much less volume then that but I am using a beginner espresso machine that programmed on its own (I don't want to add manual extraction as another variable to pulling a shot as a beginner - using breville infuser). My shots are usually 25-30 seconds. Any suggestions you have would be great.
If your shots are pulling for 25-30 seconds but you're not getting 2 oz out then you'll want to adjust your grind coarser so that the flow of water through the puck of coffee is faster. Grind adjustment is the primary way that you'll adjust your espresso recipe.
Sound advice
Is this recipe good for medium roast beans?
Absolutely! It's perfect for medium roasts.
@@clivecoffee it contradicts the common thing of larger ratios for medium roasts and smaller like your 1:1.6 for darker.
Why do you recommend this receipe and not the common 1:2 ratio?
This doesn’t make sense, 1.5oz liquid espresso target is 42.53g instead of 30g, which one , 30g or 1.5oz, is your target?
This is for 2 espressos. 20 g for this amount? Just you to know the Dedica DeLuxe Manual Espresso Machine single shot, this biggest container have a max of 14-15 g.
Hi there! For your basket size, try 14g of ground coffee to 28g of liquid espresso out. That should be a decent brew ratio for what you're aiming for.
nice!!!
Why does this expert recommend 1:1.5 while so many commenters recommend 1:2 and say he's far off? Help! Conflicting defaults confuse me.
im so confused i thought there was only single and double basket why did i buy this machine im tired of my rocket appar what ever
clivecoffee.com/blogs/learn/brew-ratios-basket-sizes-and-the-confusion-over-a-double-shot?_pos=1&_psq=basket+size&_ss=e&_v=1.0
Arent dark roast time 20-23 sec for 30 grams?
Hi there! We recommend a total shot time of 25-35 seconds for any roast level. With dark roasts specifically, I try to stick to 25-30 seconds for a 30g yield.
-Amanda
@@clivecoffee thank you :)
Clive Coffee your clever .summary duty
So it’s just 15ml per shot? I usually grind 18 gramms for a double of 25ml each.
Depending on who you ask you'll see recipes between a 1:1 ratio and a 1:3 ratio, which means a yield anywhere between 18 and 60 ml (or 30g for each shot, should you split them). A lot of it depends on your coffee of choice and your own personal preferences. This is our preferred standard recipe, but we deviate from it frequently for different coffees. Our newest video is great for explaining how we decide what recipe to use! th-cam.com/video/nd_J3ztFMJc/w-d-xo.html
- Charles
Love the music. I recognized it right away. chris zabriskie.
ok..what if I want just a single shot?..Do I use 9 grams.. it seems a waste to use 18 if I only want a one shot espresso.
use a single size portafilter basket
This is rocket science. Wait, no, that's what the tattooed hippie coffee guy told me at the coffee shop. Arrogant youngster.