To anyone wondering why you're watching this when you don't have an espresso machine, You will buy one in the future just like i did

@flamebolton

3 жыл бұрын

Im at the stage, was it worth it i need to know haha

@thespark_mtg3857

3 жыл бұрын

I feel attacked. (sips latte from newly purchased espresso machine)

@Kat_er_nina

3 жыл бұрын

I love this comment hahaha

@notbatman1001

3 жыл бұрын

Yes but where will I hide it?

@stefancoban59

3 жыл бұрын

Lol. Nooo😭😭😭I feel this is gonna be mme in a couple of weeks if I keep watching this channel. But I can't stop.

James talks with perfect punctuation. You can hear the commas as he talks.

@gaatjeniksaan336

4 жыл бұрын

wtf you translated this into actual words

@xiola

4 жыл бұрын

Sorry to be That Person, but his pauses aren't actually in the spots where commas go. :p (Not saying that his speaking isn't very clear or that his pauses are in the wrong places, just that public speaking and text have different rules for clarity.)

@KrishnenduKes

4 жыл бұрын

@@xiola So you are into publishing! 😀😀

@Nootlest

4 жыл бұрын

Lol amazing

@ericpetersen8155

4 жыл бұрын

Because he isn’t American.

*watching this video sipping on Nescafé* "Aaaah, yes, espresso brew ratios!"

@ExcaliburTheOnlyOne

4 жыл бұрын

18g in 250g out, thats all u need to know

@user-ul3qk7is4g

4 жыл бұрын

@@ExcaliburTheOnlyOne thats some drip coffee shit

@Radio4ManLeics

4 жыл бұрын

Sacrilege! You're going straight to hell! Well, maybe purgatory. Hell is for Mellow Birds drinkers.

@TerryLawrence001

4 жыл бұрын

@@user-ul3qk7is4g Worse! That's Instant :-)

@flowthsnnh

4 жыл бұрын

good one.

100% cut his hair using a re-purposed burr grinder. Unstoppable.

@jameshoffmann

4 жыл бұрын

Probably would have done a better job...

@setemic

4 жыл бұрын

Now I have to go and watch James brewing coffee with a repurposed fûnnël..

@SeanoHermano

4 жыл бұрын

Setemic You’ll find that in his “every coffee thing at IKEA” video.

@Sregnos

4 жыл бұрын

You know it was a flat burr grinder at that

@dwho18

4 жыл бұрын

@@jameshoffmann posh! It looks great :)

James your analysis, thoughts and advice on coffee thus far are beyond this world. As objective as you are, I hope everyone follows your philosophy and approach as how one should look at coffee. It’s always a pleasure seeing your videos and your practical approach on what you are presenting to the viewers. Keep up the good work and thank you once again.

Just noticed you hit 400k subscribers! Well done James, very much deserved

@jameshoffmann

4 жыл бұрын

Oh yeah! Amazing! Thank you!

@Scott_C

4 жыл бұрын

Next up 800k!

@eoallan1

4 жыл бұрын

Hopefully none of them ever give you up...

@Scott_C

4 жыл бұрын

And none of them let you down.

@valourstadt338

4 жыл бұрын

James will never gonna tell a lie

I love how focused this guy is. He knows exactly what he's great at talking about, and gives everyone great information. The best of KZread!

As an Italian particularly keen on coffe this channel is like therapy for me: amazing high quality contents to begin with, plus his voice and wordings are delightful at the very least!

@user-cm7qo9fr9e

Ай бұрын

I agree

I usually keep trying to dial in my grind until I finish the 250g bag of beans. Swear a bit, then start again on the next bag.

@phosphor8416

4 жыл бұрын

Thank you Sir or Madam. This made me grin and laugh.

@Whammoth

4 жыл бұрын

Spot on

@johannesklein6058

4 жыл бұрын

Same wow.

@Sulthonsful

4 жыл бұрын

Well i kinda know that feeling

@mitsuman007

4 жыл бұрын

Are you me?

Can we please take a moment and acknowledge not only this amazing content but the beautiful comment sections as well? It's so refreshing browsing non toxic comments on a topic you love 💕

As a Civil Engineer, batching concrete by weight over volume makes a some difference, so glad you demonstrated that with Espresso!

Impeccable timing, just made a coffee, opened youtube and hark a new understanding espresso 👌

@HetThakkar809

4 жыл бұрын

Same here

@StillMovingMedia

4 жыл бұрын

Het Thakkar coffee makes the world go round 🙌

I’ve been a coffee drinker for going on 24 years. I’ve learned a more about coffee since I subscribed to this channel and began to apply the lessons learned here practically to my coffee making at home, then during to the entirety of the previous 23.5 years. Cheers James, there can’t be much better than loving a subject, having an inquisitive mind and enjoying making the complex simple to those with interest. We, your audience and students, salute you.

I love the fact that you talk about the importance of having a ratio, or as I like to call it a recipe, and the fact that they’re guidelines, not carved in stone! They are, however very good guidelines, and straying to far will begin to detract from a true balanced extraction! Thank you!

im working as a barista in my local hometown, and i found ur video made me understand more about coffee and it really helps me out thanks man, keep up, love ur video :) sorry im a bad english user.

@bluekid121

4 жыл бұрын

Your English is great! The message was clear and punctuation was proper, don’t feel bad!

@tugbatas8330

4 жыл бұрын

You found the coffee god of KZread 😄😍

@OneTB

4 жыл бұрын

I agree with Adversith. Your English is excellent!

@zyghom

4 жыл бұрын

times when professionals learn from YT.... end of the world! ;-)

@Jdemonify

4 жыл бұрын

I am a chef in background and thinking switch to barista too. These are so helpful

Ratio does have a big impact in how i dial at work! We use beans from Brasil - mina gerais (and they´re good, but not specialty), and using a traditional 1:2 gives us a heavier cup with almost no acidity. So I decided to use a bigger dose, grinding a lil bit finer and cutting down the ratio, ending with 20g in and 32g out in about 24 seconds. It's so cool how the taste changed quite drastically! It managed to pull out a more bright shot with a note of orange and a sweetness similar to chocolate

Netflix should sign you and open a new category called "Hoff"

@wtflolhahe

4 жыл бұрын

Why not Hoffee?

@alexvpaq

3 жыл бұрын

James Hoffman and David hasslehoff in the same category. Interesting choice lol

So glad to see this!! When I first started as a barista, we were trained to measure liquid output by volume only. Once I realized you could get way more accurate by weighing your ratios, my dialing-in finally stopped feeling like I was just pretending to understand the changes I made. I could actually affect coffee how I wanted to. Great advice!

@MirrorCoffeeRoasters

4 жыл бұрын

This is very relatable!

That is a great distinction between volumetric measurement and mass measurement. and Congratulations on 400K.

I'm still considering an espresso machine and trying to understand all the new information that is different from filter coffee. Thank you for the informative video!!

So, I got my first espresso machine a few months back (Breville Dual Boiler), and I learned immediately that it was going to be impossible for me to hit all the magic numbers (9 bar, 2 ounces, 25-30 seconds) that you hear about in all the KZread videos without a lot more experience. I felt overwhelmed at first, so I tried to eliminate variables. I set my machine to volumetric dosing, temp control is on by default, I exclusively use a distribution tool with no additional tamping for consistency, and I happened to have a grinder with a built in scale (Sette 270wi). I made it so that all I cared about was adjusting the grind based on taste and brew time alone. I have found that it doesn’t have to be perfect to get a good cup, and I typically adjust my grind every couple of days based on the flavor and brew time (as the beans age). I have been experimenting with 1-2lb bags of coffee, something different each time, and I’m developing a pallet for coffee along the way. I’m starting to know which flavors I like and which I don’t. I even bought some beans that smelled sour and tasted mushroomy and disgusting despite being from a local respected toaster. It has been a fun hobby, and I can definitely say that I’m now drinking the best coffee of my life. I have also come to the realization that the machine I bought was total overkill, despite being a great deal on what I got. If I could turn back time I probably could have saved $2-300 getting a single boiler equivalent machine. I think the better my pallet gets the more I will be able to refine my adjustments and notice the difference. Thanks for your videos :) I look forward to trying your coffee someday soon!

@ifyouloveChristyouwillobeyhim

2 жыл бұрын

Sounds awesome, thanks for sharing your journey with us. :)

@ezralimm

2 жыл бұрын

the BDB is an adequate machine. Im sure you found that fresh coffee is very very forgiving. I use beans roasted under 1 month ago, and they are always very forgiving. I have no problems using the BDB with a really cheap domestic grinder that would make espresso geeks blush. Perfect 9bar almost every shot - best upgrades were the naked portafilter, straight walled synesso basket, and a Pullman tamper. Fresh coffee is very very forgiving for making perfect 9bar even (on a naked portafilter) tiger stripey syrupy shots.

@Rockedott

2 жыл бұрын

I'm on the overwhelmed fase at the moment..

@JackOusley

2 жыл бұрын

@@ezralimm I totally agree regarding upgrading the basket, portafter, and tamper. I got different ones than you did, but I’m happy. Unfortunately my BDB was just not calibrated to 9 bar from the factory and I have not wanted to bother taking it apart to make the adjustment. I think I get around 7-7.5 bar, which luckily James has mentioned is totally O.K. and a plus that the lower pressure helps to prevent channeling. I used to use a distributor only, but now I use one of those stirring tools and a level calibrated tamp as well. I agree about the forgiveness of the fresh beans. Unfortunately I don’t always know the roast date of the beans I’m buying, I tend to go for popular roasts at a good price instead. Have a good one

@JackOusley

2 жыл бұрын

@@Rockedott No worries, you probabaly know what you are doing from all the KZread videos. Focus on one variable, like grind to adjust for brew time and for taste, and then go from there. I time from first drop and as long as I’m in the 20-35 second ball park I’ll drink it and make an adjustment for next time, generally targeting 25-30 then adjusting to taste. I don’t change other variables very often, especially with dark roasts. Have a good weekend

As a barista and a espresso lover, this video is very informative and detailed. Will recommend this video to my team as a refresher.

James this was very helpful. Especially the fact that a slight change in ratio can really impact the drinking experience. I appreciated you sharing your considerable expertise in such a clear concise manner. Thank you. Stay well and safe.

Congrats on 400k subscribers James! I just got an LP Europiccola as my first machine sometime last week and your videos have been tremendously helping in helping me diagnose shots as a total home espresso beginner.

was right in the middle of making a coffee when you popped up in the corner of my screen. Nice timing. :)

Espresso is my favourite type of coffee, love the crema and the taste and it’s actually the only type of coffee that keeps me awake!

Congrats on 400k! Very thankful for your content and I hope you can continue to find enjoyment into it for as long as possible

Thanks James. Can’t stop watching your videos.

I got an espresso scale last week after using volumetric measurement for the last 6 months - total game changer. My shots were way off before, what I thought was 40ml of espresso coming out was actually around 60ml. Shots are tasting far better now that I'm getting precisely 40ml out.

I have dreams about James in this sweater

This is the video I needed to see! Everything else had clicked but having the ratios changing the body AND flavour is what I needed to know. I am now really looking forward to fine tuning the taste and body of my shots. Thank you again for your entertaining and informative videos.

The delivery, enunciation and tone of your voice is exquisite. Bravo.

James is the Attenburrough of coffee. I literally fell asleep listening to his voice 😂

Hadn’t thought of letting it run for a few more grams as I didn’t want risk bitter over extraction, but I’ll give it a try, coincidently I’m low on coffee!

James I wanted to take a moment to tell you of all the people I have been following on my you tube channel you are far and away the most informative I'm fairly new to brewing my coffee using whole beans I recently purchased my own espresso maker and watching and listening to you has helped tremendously thank you for helping to make this a bit easier please keep making such wonderful videos it's much appreciated thanks

James, thanks for all your videos. During this quarantine, my morning routine has been to start my day with one of your videos while sipping coffee. You have helped me elevate the quality of my drip coffee. I have also started experimenting with espresso thanks to you, and would have been lost without your coffee-wisdom.

Damn that haircut's fresher than the beans out of the Niche grinder

I've been pulling shots the last few days aiming for a consistent ratio in place of eyeballing volume or consistent time. I already notice the difference, both in consistency of flavor and the opportunity to make fine adjustments. Now I'm learning how much liquid comes out of my machine on average after I turn the brew switch off. 😜

James, I’m loving your content. Thank you YT algorithm for feeding me a great new channel. Thank you James for levelling up my barista knowledge!

Your content keeps my passion for coffee alive. I'm a former barista, dreaming of putting up my own small coffee shop. The info and knowledge you're sharing is very i useful. Thanks!

I tend to use dose and grind to get me to a ballpark where I'm broadly happy with the espresso, and then reduce ratio if I want more sweetness or increase for more "dark" flavours... I might be entirely wrong with that method - but it seems to work for me, and I end up with good coffee which is probably the most important thing of all.

I don’t make espresso at home, and all of this probably won’t encourage me to do so. BUT, this detailed analysis is utterly fascinating and I can’t wait for the next update.

@MikeOBrien1945

2 жыл бұрын

@doodo478 No…still just doing the old drip on various African beans.

Excellent video James. Been playing with brew ratios for a while now and I love it. Feel like I have a lot more control and can repeat the same shot over and over

Honestly my favorite channel on KZread

This is so fascinating to me. In portugal, the standard espresso is 7 grams of ground coffee to 30g of espresso. It's like this everywhere. Delta, the main cofee brand in portugal, actually dials in the machine and grinder for you, if you buy their coffee and this is what they do. The other day, I decided to make, what in my mind was a crazy strong espresso, doubling the amount of coffee and mantaining 30g of liquid, and the flavour and intensity was just mind blowing. Apparently this is what the normal espresso experience should be? I'd really like to sell this kind of espresso in my place but: 1. It would make the espresso double the price, thus being difficult to compete 2. the locals wouldn't be used to the taste? Maybe i'll add a second espresso option!

@davidf2244

4 жыл бұрын

Add it on the menu. Charge more. .....first one's free 😉

@paryzfilip

4 жыл бұрын

"Global Espresso", "Standard Espresso" or something like this :D With "Portugal espresso" being your local recipe with the same price as always. Maybe some people will convert to the better standard one :d

@ric8868

4 жыл бұрын

The reason why there aren’t many home Batistas in Portugal is because the espresso is very good and cheap everywhere. I got in to home espresso because I had to move to another country and can’t stand the coffee (even in fancy coffee places). The only exception are the Italian cafes. I started following this videos about increased doses, but ended up with the 7g Delta recommends. Dialing for 7g is not so easy, but the results pay off. The beans last longer, I get to prepare more espressos every day, and taste very good. I don’t understand why Portuguese coffee is not more popular. After some time going to speciality roasters, I came back to the good old Delta alternating with the Italian 0039espresso.

I also found that when dealing with highly acidic lighter roasted coffees longer ratios, like you said, can balance out the extractions and make for a sweeter shot!

@000GunterGabriel000

4 жыл бұрын

Or raise the temp.

Im new to James' videos, and im enjoying it so far, his voice is really calming and really modulated, the content for coffee is really great too!

I love that you give away coffee, I never applied because I hate my coffee grinder to the point I went back to buying cheap ground coffee but I'm so happy to hear you're doing that in every video

This really is a great explanation. I would love to see you take a coffee with kinda neutral tasting notes (i.e. not super chocolatey or super fruity/acidic) and make not just the three ratios listed but as you explained, those 2-3 g differences and write down how it's changed. Maybe going all the way from 1:1 through 1:1.3, 1:1.6, etc all the way to 1:2.5 or 1:3 even. Maybe even a version with the iconic styles of espresso i.e. a fruity light roast and a nutty/chocolatey medium/medium dark roast. Would be a really great deep dive into ratio. Your dose video in this series really opened my eyes to not overdosing and as a 1:1.6-1.7 ratio person, I'd love to understand better what moving past 1:2 gets me. Thanks for your awesome content!

Is it just me who misses making espresso based drinks at work? Been too long now. 😭 Also great content as always James! 👍🏼

@dashingdave2665

4 жыл бұрын

I take a Vietnamese filter with me when all I have is hot water. It gets me through no problem!

@flight_dimatera

4 жыл бұрын

Sounds cool. I’m actually thinking of getting one or the mokapot. Did a few home cafe vids already with other brewing equipments.

@dashingdave2665

4 жыл бұрын

Yeah, moka is rather close to espresso in some ways, very portable too. If u have heat it is perfect. Hmm, I'm going to make one now...

@MirrorCoffeeRoasters

4 жыл бұрын

No, no... You're definitely not alone on this one!

I’ve been waiting for this! Thanks James

Loving this series on understanding espresso. Thanks, James!

I’m curious as to know how important the extraction time for each of the ratio? What is the perfect time for each one?

I'm still hoping my question about the difference between single, double and triple shot pull timing I posted in part 1 is explained in an upcoming video. According to my research, the timing of a pull for a double shot is the same as for a single shot but the dose and yield is double. Would two single shots not be superior to one double shot? I'm really interested in having a discussion on this topic.

@danielpittman2059

Жыл бұрын

If all the variables are constant, a single shot should taste exactly the same as a double. There should not be any difference in the quality of the espresso at all. For a drink that has two shots in it you should always pull a double instead of two single because the first shot will have burnt by the time the second one is pulled.

A wonderful and informative video as always; thank you James!

Glad you solved the ml vs gr problem. I always thought the same. Thanks James! Enjoying your videos. Keep them coming. 😉

I just put my tassimo pod in and press go. Perfect coffee 60% of the time, everytime.

Hey James, great video! I was curious, as a newcomer to coffee making, how do the coffee beans impact your coffee making procedure, if at all? When I changed the beans to a different type, i found using the same ratio to result in better or sometimes worse taste. If you already made a video on that or explained it somewhere could you link it? Otherwise id love to know more on how the beans might impact your coffee making procedure.

@jameshoffmann

4 жыл бұрын

It's a good question - worthy of a proper answer. Maybe another video for this series!

@Amber311

4 жыл бұрын

@@jameshoffmann Yes, please!

@lpsmaduk

4 жыл бұрын

Not sure if this is related, but would a darker roast have less CO2, which means a finer grind, so more bitter taste?

@willob515

4 жыл бұрын

@@lpsmaduk dark roasts do tend to degas more quickly and so would usually have less CO2 ( freshness also factors into this) but grind is something you can decide, regardless of the roast. Typically light roasts do tend to be more acidic and dark can tend toward being more bitter, but bitter or sourness is more often down to it being over or under extracted respectively. So yes, if you go for too fine a grind, that can lead to bitterness, but that can happen with any coffee!

@jeromev3578

4 жыл бұрын

@@jameshoffmann DO IT! (please)

Awesome content James, learned a lot from this one. Keep it up!

Hi James, just to say I’ve watched these videos and invested in a couple of bits of kit to add to my relatively basic machine (non pressurised basket, proper scales, proper grinder) and started trying to dial in my current beans...I’ve been writing it down as i go and this morning I finally successfully dialled an espresso that pulled to the metrics you described in this series, with crema and a great taste. Thank you so much for all your (free!!) guidance.

I´m using a 6 espressi/day ratio

Hi! My machine has 10 sec of pre-infusion. So when should I measure time and weight to accomplish 1:3 ratio? At first drop in cup ? Or when pump starts ? Thank You!

@Ioannis949

7 ай бұрын

Hey, have you find the a answer?

Today I have discovered your channel and after getting through the initial shock of trying to establish your age, whether you are 25 or 55, I have to say I have learned more about coffee from you in those few videos I had watched than I have learned in last three years as a barista. You have logical and pragmatic approach to making an espresso, as it should be. Thank you for your videos, I am going to keep watching. Ps: I like your unique character and style of videos. Good job.

Love this channel! Thanks, James

2:38 - shout-out to your favorite Delonghi machine? :)

Hey James, as an Italian, I always thought that "ristretto" referred to it being a "shrunken/shortened" version of espresso, this being what the normal translation of "ristretto" is. A random example, the italian title for Honey I _shrunk_ the kids is Tesoro mi si sono _ristretti_ i ragazzi. I am now confused, because your translation seems to be the commonly accepted one.

@pimacanyon6208

3 жыл бұрын

italian dictionary: ristretto , a 1 pp - restringere 2 agg a (limitato) limited, restricted , (angusto) narrow, (racchiuso) enclosed, hemmed in ristretto a restricted o limited to di idee ristrette (fig) narrow-minded b (concentrato, brodo) thick , (caffè) extra strong

EVERY TIME I think that volume is an okay measure to use for making coffee - James changes my mind and I use my scale more and more. As a benefit though I'm making better and better coffee (of all types). I honestly used to believe that a scale was something a coffee nerd used to be more "consistent" - now I HAVE TO weigh my coffee and water going into my first cup made in my AeroPress - now it's perfect every time.

Thanks for the useful information, congratulations for 400k!

James, you mentioned lungos in the larger ratio settings. Does anyone drink lungos, and, if so, when? Is a lungo called for in certain circumstances? Could this be another video sometime???

@traal

4 жыл бұрын

Yes! Please talk about lungo, James! ☕️

@noahdolce3070

4 жыл бұрын

I’ve been working at a cafe as a barista for 4 years. We use Verve Coffee (roasted in Santa Cruz, California) The particular espresso blend and ratio I’ve been using for a few years now is actually a lungo technically. I dose in at *usually* 19.8 and aim to get 29-30 grams out: landing me at a 1.46-1.51 ratio. This espresso still has a very juicy, punchy, Citrus like taste even with larger yield size of a lungo, but I credit that a lot to how well Verve curates their Streetlevel espresso blend. Sometimes I will use their single origin coffees for espresso, and every once in a while, just depending on the natural flavors of the coffee, I like the coffee better as a mellowed out, smooth, 1:2 ratio. That’s pretty much the largest espresso ratio I personally would ever use, but hey, whatever you think tastes best and works for you is great! Hope my insight helped 😁

@samroesch

4 жыл бұрын

Noah Dolce Didn’t you just describe a ristretto?

@katherinelandreth2191

4 жыл бұрын

@@noahdolce3070 I think you misinterpreted the way the ratios were written. What you're describing is a 1:1.4 or 1:1.5 ratio. Essentially one part coffee in to one and a half parts espresso out. That's in the ristretto range James described. The lungo James described is anywhere from 1:2.5 to 1:4 or more - one part coffee in to two and a half parts espresso out, all the way up to 4 parts espresso out. With your starting weight of coffee, that would be anywhere from 49.5 grams of espresso out (1:2.5 ratio), all the way up to 79.2 grams of espresso out (1:4 ratio).

@arr21000

4 жыл бұрын

100% would like to see a video on lungo and ristretto. I was going to comment the same question: when would you advise/ prefer to go lungo? A light roast and unwashed coffee?

James, you completely left out the extraction time aspect - I assume your explanation of ratios is based on equal extraction time, right?

@jameshoffmann

4 жыл бұрын

I'm going variable by variable in this series. There'll be a full video on time towards the end. (Grind is next, then temperature)

@dashingdave2665

4 жыл бұрын

Coming from photography, this is vaguely familiar...

@izoard77

4 жыл бұрын

@@jameshoffmann I think the question (that i have too) is "Do I increase ratio and leave time constant or increase ratio and time too?" I guess the second, but not 100% sure

@alexanderschmidt8305

4 жыл бұрын

When I'm lazy, the extraction time is the most important variable. Just let it run for 25 seconds and you'll get ratios all over the place but it always tastes balanced.

He’s so good at making words with his mouth

Thanks James! Your videos have helped me a lot in the recent weeks

So if you're dialing in for a 1:1.2 restretto shot. What measurements of coffee would you use? 19 G? And does the bars of the machine affect that?

@IAmSaveRio

Жыл бұрын

It seems to me like the most straightforward way to do it would be to determine how much you want out, what length defines that restretto for you, and then work backwards to dose based on the weight of your desired output.

@Timbollew

Жыл бұрын

Take your amount of coffee (19g) and multiply it by the right hand side of your ratio. In your case 19 x 1.2 = 22.8. So weigh your coffee as it's coming out and aim to get 22.8g of coffee out of your machine in around 20-35 seconds. If you're getting 22.8g too fast then try a finer grind, too slowly try a coarser grind.

형 뭐라는지 모르겠는데 암튼 고마워

@jameshoffmann

4 жыл бұрын

걱정하지 마십시오-어쨌든 즐기시기 바랍니다!

@Lachlan.Wright

4 жыл бұрын

Exactly what I was thinking.

@kamikaza3334

4 жыл бұрын

@@jameshoffmann 진짜 게이를 위해 한국말을하면 게이가 되겠 어 제임스

@kamikaza3334

4 жыл бұрын

Damn, that translation when i reverse translate it :D

I've not seen your videos before this and wanted to share an immediate impression. This video looks and sounds lovely, and your presentation of the concept was spot on. Even knowing a decent amount of this, I felt I learned a lot. You also seem to have lovely fans, and I must agree with them that you hair looks excellent.

I only recently found this channel, and it’s like my new favorite thing. Suddenly I want to go buy a bunch of stuff to make better espresso

For some reason all I could hear was "Horatio"

@CertifiedSlamboy

4 жыл бұрын

**Rule Britannia plays faintly in the background**

@alanredversangel

4 жыл бұрын

Alas poor Yorick, i knew him, poor ratio....

That moment when you realise, you've been doing it wrong, all this while!

@blizzbee

4 жыл бұрын

If it tasted so right and you love it, will you change??

@vickzin

4 жыл бұрын

@@blizzbee probably, if it's the right way and tastes better.

Espresso episodes are fantastic, thank you

Your voice is SO relaxing

Ah you got a haircut. Well I suppose it's time for me too.

Here I am sitting in india where espresso machines are imported for £2500 minimum and the only coffee we have is instant robusta coffee Nesafé and Bru and other shitty ones. Not one person i know has heard of ground coffee. Everyone here thinks coffee = instant coffee

@David7pm

4 жыл бұрын

Yikes 😃

@shrikesavadhitya3841

4 жыл бұрын

Or it's filter coffee which can be good but no consistency and most robusta is far too acidic and bitter and harsh.

@Sn0wman5

4 жыл бұрын

Oof! That‘s harsh.

@joepangean6770

4 жыл бұрын

Yet India produces some of most flavorful beans. Monsoon Malabar and Mysore both are arabica. Why can't you use those at home?

@tinypanther27

4 жыл бұрын

there are lots of good roasters that sell beans online

Great video as I'd expect nothing less glorious!

Some pretty amazing information. To the point, well explained. Thanks for showing your technique, but also what to feel. What to look for and hear for. These are some of the real nuggets that really pulled me into sensing when the foam was ready. Thank you!!!

Another amazing video. Thank you 🙏🏼

you are amazing. I hope you know how much your information helps us!

I saw the link to this video pop up on my phone while at work. I've been looking forward to watching it all day. Thank you for your videos James. They are always great time invested. I love that facebook suggested your page to me also. Followed over there too.

Thanks James! You enlightened me... Awesome! 🙏🏻

Thanks for all the great videos that have taught me so much!

This man cares too much for coffee. We needed someone to care too much so I appreciate it.

Great as always !

Iv been watching your videos for months and not really fully understood what you were saying at some points. i am so glad to have found this series :) not progressed to a machine yet it is my lifetime goal right now but the coffee i make in my press is pretty good since i watched your guide. great channel!

You have some great videos but this is, for me, the best ever. So many pennies dropped. I finally think I got it. You have just become my Coffee Guru.

Thank you so much for your in depth lessons I have learned so much from you You have seriously enhanced my coffee drinking experience as I continue to learn from you

Just bought my first espresso machine and grinder the other day (a used ECM Casa V and Manuale-S 64 Grinder) and was looking for resources to get into, when I remembered that James has a whole series on this. Thank you for breaking this down and also giving some context to assumptions about how espresso “should” be made.

American coffee roaster living in Japan and this video is awesome! I never weighed out my shots but will start now :-) Leased the best Rachillio Espresso Machine and their top of the line dose grinder to practice my shots so I can confidently tell cafe's which bean will produce the smoothest espresso (yes, I know not everyone's favorite brand but I love the brand and having a $30k espresso machine at home is so fun). Japanese customers love the smooth chocolaty espresso shots.

Hi James thanks for sharing your expertise with the community! I'm still learning to make excellent coffee and your videos have been super helpful to me! I recently got a Kalita wave and I've brewed to best coffee of my life using beans from a local roaster! I would love it if you did a video on the Kalita so I could learn from your experience with a flat-bottom pour-over.

Hey James, discovered your videos recently, and I must say, I'm a big fan on the way you tell your story. The timbre of your voice in combination of the cadende/speed .. it really inspires me "This is how I want to sound and make videos" ;)

Thank you for this

Knowing the science behind brewing coffee is what helps me fully understand why we’re supposed to do things a certain way, which in turn makes me brew it better. Your videos keep my curiosity high and my determination to learn even higher. This was a phenomenal video like always.