This is the single most important video about espresso on KZread

@tendingtropic7778

4 жыл бұрын

now you made me curious, whats the most important one

@cleofida1

4 жыл бұрын

@@tendingtropic7778 He said single not second...

@ayad77777

2 жыл бұрын

agree

@zenjamin6983

2 жыл бұрын

What I was thinking

I like to consider myself an experienced home barista, but I find myself coming back to this video frequently because it is the perfect example of dialing in espresso. Simplifying something as complicated as espresso is no easy task, so bravo to Matt for finding a way to make it simple and methodical

The fact that this is FREE is just amazing.

Best espresso video on KZread. People don't realize the time a real Barista invests in making awesome espresso.

@snjspring

4 жыл бұрын

I know I didn't. 7 years later I'm still not sure how people pull routinely amazing shots.

@danielmusi6098

4 жыл бұрын

How can I really do to understand this video well

@CorrupteddSanity

4 жыл бұрын

@@danielmusi6098 practice. Maneuver around yield / time

@krystleroy3068

3 жыл бұрын

Yes you are so right I just bought a double boiler machine and ceado j espresso Grinder as a newbie I’m failing all my shots ☹️ it’s not as easy as it looks to do in real life

@johnwet6969

2 жыл бұрын

@@krystleroy3068 Same to me. 😢 New grinder and Sage/Breville Dual boiler and all my shots are horrible. I’m a technically skilled guy but nothing helps. I’m changing dose, yield, time, temperature and coffee as well. I’m also playing with pre infusion and again. No drinkable shot. Previous simple DeLonghi 685 give me sweet clear shots with pressurized basket 51mm. Here with single wall basket 58,8mm I’m not able to get good coffee. I’m good in distribution too. No channeling. Coffee looks nice with crema, but taste horrible sour with astringency. Which sits on opposite sides of techniques. 🤯

This should be required viewing for every coffee education program. Concise, methodical, while also giving the barista flexibility. Thanks Matt!

I feel I need to watch this 10 times before truly understand it and apply it

wow i'm a newbie and this is the best information on the whole internet THANK U!!! Need to watch this a couple times to get it in my head.

Matt you are a hero! I've watched this video several times and I find myself learning something new each time. Thanks for all that you do, Napo

This is the most succinct and methodical extraction guide I've seen. Thank you so much for making this!

This is the best dialling in - coffee recipe guide I come a across ever! Thank you very much 🙏🏻 😊

9:13 "Curved tampers are silly and reduce extraction evenness." - That made me laugh a little. Awesome stuff Matt. Loving the time you're putting into the hustle for the greater good of the industry. Really consolidates and brings together your espresso recipe series.

Most informative video about dialing in espresso on KZread! Please make more, possibly ones based on actual coffees that you are dialing in!

@onnoschroder1904

5 жыл бұрын

Jackspresso t

Hi Matt, great video. I would definitely love to see more videos like this (and in this style) in the future. As a non-professional home barista, this is immensely helpful in dialing in shots and wasting less coffee.

This video explains everything you need to know the best and most logical way possible. On top, it's quite easy to understand. Thanks a ton for putting this together!

In 11.30 minutes you aswered for my all questions about creating perfect espresso recipe. Thank you man. Huge respect. All the best , cheers :)

This has been the best video I have seen on brew recipes. It made everything crystal clear. Thank you!

Awesome explanation. But one should keep in mind, that at some point, higher extraction will just add bitterness to the cup. So higher extraction will not always lead to a better tasting coffee :)

Thank you. One of the most actionable espresso videos I’ve seen on youtube.

Matt, this is a WONDERFUL presentation. Many thanks!

well,this made me small again and i love to learn more and more! sure one of the best and easy explained espresso methods. thank s for the time to make this available for all! respect!

I am so thankful i bump into this video, this very helpful for me as a newbie in the espresso world.

The best video lesson I have ever seen on KZread!

matt that was a fantastic explanation and the best i have seen so far this information should be glued to every espresso machine so people can self diagnose better nice job

Thank you so much for the tips and tricks! This is super easy to understand and I can't wait to implement this back at work where I'm just starting to learn.

Im trying to set up a cafeteria soon and oh god, I have learned a whole new world about coffee. It's not just something you learn .. its a culture and it's amazing :) . Thanks for this great enlightening video.

Wow, this is easily the best explanation to help a new espresso enthusiast understand extraction. Thanks!

as someone who has just got into espresso and have wasted a 2lbs pound bag of coffee trying to dial in, this video really helps. the hierarchy point of the video really helped me dial in within 3 shots of my newest bag of coffee. Thank you so much for this video

This man is explaining dialling espresso and providing ASMR simultaneously

i think i learned more than my personal experiences and short post i had been reading for the last 6 months, thx matt super awesome, flawless video

This answered a tonne of questions I had, thank you so much Matt!

As a beginner, I have read many blogs and watched many videos. This is the best one out there and has turned me into an advanced beginner (says me!)

Fantastic! Now I would love to see the same analysis for other brew methods such as pour over, French press, or aeropress

I´m still learning how to make a home espresso and this video is great. It let me understand the variables and what happen if I choose to lock a specific one. Thank you

Very helpful! Thank you for your efforts in making all this educational material

That's the best explanation I've ever had in my life!) Thank's a lot!

Lovely installation video that put things to order. We recommend it!

I learned a ton, thank you for this video!

super clear explanation.. thanks Matt. this helps alot...

I'm so happy I stumbled upon this video. Thank you.

Hands down best espresso video I have ever watched

Great video. I've watched a lot, but this simple algorithm really helped clarify how to approach recipes for better espresso.

awesome video man! I finally understand now how I can control the variables to dial in my espresso

Am a coffee lover. I've been looking for good informative videos in how to setup your coffee machine and WOW thank you so much. Keep it going. I've subscribed & gave a well deserved like 🤓

I learned a lot from this video. Thanks so much.

Thanks Matt! Now I can explain better to my baristas what seemed kind of abstract before...

Absolutely brilliant. Please make more such videos.

Thnx legen for the awesome video. We need more of those tutorials

Love this video! Thank you so much!

Thank you Matt, I found this to be an exceptionally informative and helpful video(more like this would be great). Here’s one thing I’m interested in; in this graph what would be the effect of a change in pump pressure, and would an increase in time caused by a reduction in bar pressure(I.e 6 bars) consequently increase extraction and strength?

Awesome video dude! thanks! would you consider doing one based around dialling in a espresso taking into account temperature and/or pressure profiling / preinfusion? with thanks!

Great and informative video! Hoping to become a barista and this is very helpful. I will definitely be able to use this!

Thank you for this great video!

This is exactly what I needed.

Wow, that was extremly helpful for me as a beginner.

thank you very much from Thailand

This is it... this is what I've been looking for. Ratios are just the beginning

Very helpful. Would love more vids like this 👍👍👍

very insightful video, i will definitely try to follow this process! thanks a lot!

Love it! All dialled in now but I've ran out of coffee 🤣

Amazing video. I'm learning a lot.

Excellent video. Thank you

Thank you! Was finally able to get rid of sour taste.

Great Great Great Video ! Very informative . I'm going to demonstrate espresso in the cafe tomorrow! The Graphics was great , too. Please Please Please make more videos like this.

Incredible video, very helpful

Love it! So clear

it is very helpful. thank you so much !

Thanks so much for this really well structured video. I understand that dose is the starting point that should be locked in dependend on the filter basket. As a follow-up I would be interested in a video on why a barista would chose a certain dose over another for reasons other than the amount of coffee you want to receive.

@crietzsche

3 жыл бұрын

It's all right here- www.baristahustle.com/blog/espresso-recipes-putting-it-all-together/ It comes down to two things: how much espresso do you want and how much is your basket rated for?

Thank you Matt

incredible explanation!

Perfect! Thanks

This is a super helpful video, thanks. What happens if in the process of adjusting the grind to get more strength, you wind up with too much extraction? Would you ever backtrack and change the yield?

Really really really good video, god that helps! Merci

GREAT Video Matt!! Can you comment on the effect of Tamping pressure and water temperature on the 'optimized' final curve?

I love the passion of sharing information

Fantastically clear

Great information and concept on paper, wish if it was a practical video going throw this process.

Great video!

finally someone with the real "how to" video

Great description and simple explanation... no Blabla: more scientifically, but also sensible 👌👌👌

Thank you for speaking louder then I can speak👍 👍👍 What happens if someone, how about we call it "open door effect" - room temp drops drastically within 15 degrees.

Hi Matt, awesome video, Thanks for uploading it, have learnt a lot. Quick question, does this apply for milk based drinks? I meant, using the same dose, scales, yield, ratio etc. thanks.

Hands down the best video on how to come up with the perfect espresso recipe, really also appreciate the scientific approach. :-) Thank you so much.

Great video, thanks for making it. Im very new to this so hope my question isnt too stupid. How comes you increase the yield at the start to combat the underextraction, rather than grind finer straight away? Thanks

Great explanation and example. Would temperature be in the equation as well?

amazing video. finally, it doesn't feel so intimidating to try and make a good espresso.

Really interesting video! Have watched it twice now - very informative. Using a moka pot and blade grinder that I got for Christmas to try and make some morning coffee (using a sieve and tissue paper as well to make the grins as uniform as possible). Cant do much with grind size with this setup, but will have to try apply these concepts to try and dial in a new bag of coffee my friends sent me from Australia (want to do it justice). Any pointers, feel free!

Best video on this topic

The scientific method applied to espresso. Excellent.

Excellent video. It’d be neat if you linked to the articles you reference.

super stoked to find this channel. thanks matt. clear and concise. instant improvement on my home machine :)

great workout!

Currently using a flair pro 2, made a couple of shots which were extremely sour and played around with the dose, yield, and time during extraction. I wish I’ve seen this video before wasting almost 100g of beans 😅😢. Anyways, thank you for this video, it’s highly informative.

Amazing!!

I am about to have my first budget manual espresso machine, but I dont have a grinder right now(too expensive). I hope that pre ground espresso coffee will work fine and I can change the extraction time by tamper force. If I will be ok with the idea of manual espresso, I will buy a Lelit with incorporated grinder.

This is excellent

This is gold, thank you so much! Do you always start with a locked in amount of dose? Even if you change the beans? Because with my Espresso I found out that when I go from 8g to 9g with the same brew ratio but with the same extraction time, the espresso tastes way better

@greg5892

Жыл бұрын

With the knowledge I’m reviving an old comment, it sounds like the issue here is that your initial dose could be too low for the basket so it makes channeling more likely. Determining what dose works for whatever roast level of coffee with your basket will be critical. The “locking in,” in my understanding, is about during the dialing-in process for establishing a recipe. Some baristas will instead up or down dose on the fly because it’s the easiest thing to adjust in a cafe environment where machines are programmed to put a certain amount of water through and adjusting grind continuously is a pain in the ass. But when the goal is establishing a base recipe for a given coffee with your gear and environment, leaving those free to vary will work against you.

Sir, you are a genius! I've been struggling with my new machine, feeling like an idiot. Watched literally hours and hours of tutorials on youtube. Long story short, my shots were always VERY strong and VERY sour. Also, the extraction time was short. With your help it seems crystal clear now. My yield was way to low. My machine has a preset shot volume, so anytime I was in the right pressure range, the taste was super sour. Only when my pressure was extremely low did the sournes go away, but at the expense of a super fast extraction (few seconds) and nearly no crema. It seems the solution for me is to increase the yeald, only to lock the dose first. Thank you so much, I will report my progress in case someone is interesterd.

@oracla

6 жыл бұрын

Since yesterday I've had great succes. First, I made a big improvement by only increasing the yield. The crema was there and the strength was fine, also the acidity and bitterness were kind of balanced, but the overall taste was not good, not really complex (still drinkable). I have quality beans so I knew this is not it. Today, after confirmimg the same shot, I made a small adjustment for the next shot. Granted, I did two variables at the same time, but I was kind of confident both needed to be done (increasing grind size and increasing dose). This was also the first time I did weighing. More or less by pure luck I hit the sweet spot. Since I didn't have any idea what the yield should be, I just used visual clues (which are not covered in this video). The shot came out SOOO good (really creamy and complex, balanced). It is unbelievable how small changes make such a big impact. So for me, the recipe is as follows: dose 15 g (my portafilter is 54 mm with a spec of 15-18g), yield of 45 g (seems to be on the high side but the taste is great, not weak at all) and extraction time of about 27 s including 3 s preinfusion. I was focused on the producing "mousetails", which was succesfull and also the pressure was in the correct range. I am very carefull with the tamp (leveling of the grinds), I believe I press in the 5-10 kg range which is a bit low (because I've had the pressure going to high with a lot of my shots). Sorry for the long story, but maybe this will help someone struggling with similar problems.

@imalamboman12

5 жыл бұрын

@@oracla awesome!

@ateiviz

4 жыл бұрын

@@oracla That's great to hear! I'm having similar issues where I'm getting a sour and bitter coffee at the same time but went a little longer on the extraction to get a yield close to 3:1 which made the coffee less strong but still not balanced. One thing I'm trying to figure out though, there's a 7 second pre-infusion on my espresso machine, is this included in the overall extraction time?

@oracla

4 жыл бұрын

@@ateiviz preinfusion should be added to the "normal time" plus any lag that the machine has. On my machine the water comes a few seconds after the start of the pump. What I have found since then is that the most important factor for me is flow. If the flow is slow, I make a smaller yield. Just today for some reason I had a very slow flow and decided to make it short (2:1 ratio instead of the usual 2,5:1) and it turned out great. If the flow for some reason is fast I make it longer, but it usually is not too good. I think maybe the reason is channeling.

@ateiviz

4 жыл бұрын

@@oracla thanks for the reply 😊 so that I have it 100% right if I want the shot timing to be 25 seconds and my pre infusion is 7 I should be shooting for 32 seconds overall. Also what i have found is that my shot will start dark and slow and at 9 bar, once it starts to blonde I can see the flow getting quite a bit faster and I can see a slight pressure drop to about 8 bar, I'm thinking could that be channeling or the Puck unseating in any way. 🤔

This is a fantastic video

Hi Matt! Thank you for your excellent content, big fan! My question It’s about the last step in your video. How are we able to lock in time, when we are still changing the prep? Wouldn’t the time change if we distribute more evenly?

Dude I can almost taste that perfect shot.