Effortlessly Dial In Espresso Quick Tutorial
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- čas přidán 30. 05. 2024
- If your espresso is spraying out and tasting like sour lemons, let me help you fix it in under 3 shots.
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That last shot was 20g in, 30g out in 28 seconds. I didn't change anything else in the dose up, the extra weight slowed down the extraction.
Ask any questions about dialling in and I'll help if I can.
Hi, When going for a 1:1(Ristretto) should I half my shot time or still aim for around the 30s mark.? Thanks.
You can try both, and you will get different extractions. For this one I was aiming for a very slow extraction, but you can also try a shot with normal flow rate and just cut it at 15 seconds or so, and you will get a stronger flavour (smaller drink). It's fun to experiment with this, and I was thinking of doing some fun recipe videos (or maybe shorts) about it.
I sometimes get dry spots where coffee doesn't come out. Going coarser makes it gush and finer makes the dry spots worse. How do i solve that?
Great video Charlie
Glad you enjoyed it!
Beautiful espresso shot 😁👌
Always a joy to see it!
New follower here - thanks for sharing such as great coffee content @
Thank you so much! 😍
Those KRUVE glasses tho!
They just look so gorgeous, I love using them 😍
My go to is 15g in to 40ish out on my Flair Signature maxing at 6 bars in around 25-35 seconds, to get whatever tastes good. I am really enjoying these shots with my DF 64 with SSP Multipurpose burrs.
Nice setup!
Good video for espresso drinkers. I've had a few people who've gotta into making coffee at home but they mostly drink cappuccinos and latte's so they don't really know what is a good shot or a bad shot. A lot of coffees come with a brew recipe so I get them to aim for that to begin with and experiment from there. Another tip if you don't know the espresso range for your grinder would be to grind a little and see if it can hold your fingerprint and that's a good place to start.
Interesting, never tried to break into a biometric safe with coffee grinds before 🤣
Sorry for the delay in commenting on this video-I just watched for the first time. You mentioned wanting there to be more water flowing through the puck to get better flavor, but didn’t that last shot last 4 seconds shorter than the previous? Or since your dose is +2g, there’s more of a puck to push the water through, which compensates for the shorter pull? I’m a bit confused.
I searched for Charlie brewing coffee in Japan and voilà!😜
Haha you discovered me 😝
interesting paper dial for the DF, need any help making a diy indicator by any chance?
Haha I was thinking to 3D print one. The paper dial is starting to look a bit tragic 😅
Does 1:1 and 1:3 rationor whatever ratio it is still maintaining the duration between 25-30~ seconds?
Very nice. Can you tell us what made you buy the Silvia Pro X rather than say Lelit Elizabeth or any others like Profitec? Thanks
Oohh, that's a hard one. Biggest part at the time was availability and price in Japan. Espresso machines over there are insanely expensive. Now that I'm back in the UK I have a lot more options and can get more machines at more reasonable prices. I still love the machine, and the thermal stability and soft preinfusion make some of the best espresso I've ever had.
i dont know if my burr is not aligned properly, but i am using ~8 to 9 on my DF64 to get espresso shots. Maybe also because my cheap brewer is a 15 bar pump and the OPV is not aligned to leak on 9 bar onwards. So far i only have a couple of successful shots that I would enjoy the espresso, but it does work somewhat okay with milked coffee
Every grinder is gonna have slight differences so I wouldn't worry if yours is different to mine. It's only a problem if the burrs are touching if you go any lower, in which case your discs might not be aligned properly.
As for the brewer, 15 bar is way too high and is probably making your espresso harder to pull and less tasty. If you can switch it up and get a different machine that would be ideal, and if not I'd say good puck prep and dosing up to control the flow a bit more might be helpful. Higher dose will give you more wiggle room with the grind size and you can go a bit coarser so the extra pressure effect is muted. Tough to say as I've never used such a machine, but theoretically it could work. Let me know if that helps you or if I'm totally off base.
@@homecafecharlie yeah I've been playing with it a bit, the OPV in my brewer is actually adjustable, but it requires me to void my warranty so I'm not touching it at the moment. I have ways to hit 9-11 bar with decent brew time (around 30 seconds) anyhow. Perhaps it's really because my blend is medium dark and 30 seconds is too much for it resulting my shots being generally bitter, I'll experiment a bit with the brew time and see if I can improve my quality.
Thanks, would love some recipes too using AeroPress & your thoughts on Tuomas Merikanto recipe (Aeropress trophy Q1 2022)
I don't really make aeropress very often. I'm really an espresso guy 😍
@@homecafecharlie Me too, but it's for my suitcase & travel - can I appeal via Isabel? 😉
Nice Video Charlie. BTW how do you control pulling shots to make it longer or shorter?
Great question. It's a balancing act you gotta try for yourself, but in general I adjust grind to change shot timings, and I adjust the dose only to adjust the ratio of extraction. 18g in and 36g out is a standard shot but changing it up or down to get the right timings is a bad idea, do it to get a different ratio. I often dose up to 20g when I want to pull a ristretto so I get a decent amount of coffee in the end. A perfect way to use this is for a cortado, where a ristretto makes the shot taste much sweeter, and a 20:30 ratio gives you enough espresso so it isn't washed out by the milk. I hope that helps!
Thank you , will definitely try that. More power to your channel.
Thank you for this video, its helped me a lot! I'm trying to learn how to pull a good shot and I'm kinda stuck. When you say 18g in or 20g in - are you referring to ground up beans in your portafilter? Then when you say 36g out, is that 36g out for a double shot? I'm wondering cus right now I just stop pulling at exactly 2 oz of liquid using 17g of ground up beans in my portafilter. (2 oz usually measures out to like 50g or something of liquid.) which is taking about 24sec to pull that 2 oz. Any help is greatly appreciated! Thanks!
Hey Spencer, yes I'm talking about grams in and out. I always measure what comes out with a scale and not by volume because after the crema dissipates you'll find it's probably 20% lower in the glass than it looked when you stopped the shot. Try different ratios and see what you like, so perhaps pulling the same shot but let it go a little longer and see if you like a lungo for a particular bean. I often find that lighter beans could do with a bit more extraction, so maybe going for a 1:2.5 ratio (20g in and 50 out) might taste a lot better than 40g out. It's all about adjusting based on taste, so give your palate plenty of opportunities to try different things.
@@homecafecharlie super helpful. Thanks so much - I will keep testing/practicing.
My go to recipe is 1:2 for about 30" for medium-light roasts and for very low grown coffee, 1:1.75 to 1:2
I don't go over 1:2 cause I don't want to lose texture
Plus, I don't dial in at temperature cause I believe that thing is relevant
For example, If I get a little bit overextracted taste, it's better to grind a little bit coarser, about 2" faster extraction, and not change temperature, which is fixed at 93°C
Don't forget, all the extraction is a matter of "how much I take from coffee", you can use pressure for that, grind size and temperature
I prefer not to change temperature
I only raise the temp for the occasional very light roast, but mostly I roast to city level so I stick at around 93-94.
17 in 42.5 out with flow rate set at around 2.5ml/s, I aim for the pressure at the brew group to max out at 5-7 bar aiming for 35 seconds. Flawless sweet and vibrant shots every time, try this with any heirloom or JARC Ethiopian light roast, berries berries berries.
Awesome! That's the key, not always just 1:2 in 25-30 seconds. The Italian espresso is just too narrow a flavour profile for modern espresso!
Below 9bar is not an espresso, and sure.. it can still taste good.
@@robertocarmeli3289 We've moved on from that arbitrary figure, not espresso? Oh dear.
@@AdastraRecordings well yes, there’s a “disciplinare” for espresso like for wines or cheese, but sure you can still call your shot coffee and enjoy it!
@@robertocarmeli3289 You mean like the Neopolitan pizza mafia?
They're hilariously over protective to the point that they stifle their own industry, DOCG restrictions are so extreme they had to create IGT to overcome them, now they have a PR disaster as most people believe IGT means it crap.
I can buy canned heirloom tomatoes for 1/3 the price of DOP San Marzanos that come from the adjacent field but they can't be called San Marzano because they're not canned there.
Respectfully the Italians can suck it, as an Italian descendant myself they are idiotic at the best of times, I can only imagine the grief Sprometheus has been getting.
They'll be telling the Chinese how to make noodles next.
Forza Sampdoria!
You said that it needed more extraction time, and longer contact. If the change was reducing the yield and pulling a shorter shot, that would be reducing the extraction? Have I misunderstood?
As a percentage the extraction will be higher earlier on in the shot because once the coffee solids are extracted, less coffee solids will come out. So stopping earlier will have a higher extraction percentage (though less total volume extracted)
@@homecafecharlie but you said it needed more extraction time and longer contact - pulling less liquid through at the same grind would do the opposite. Less liquid / less extraction.
@@Kingsmanly yes, less extraction, but the liquid in the cup will have a higher extraction percentage because more is extracted early. Later it's mostly water because all the coffee solids have already been extracted.
I followed ok until shot 3. You said change one variable at a time but changed both the dose and the ratio? You also mentioned more time / longer extraction but if changing yield from 36g down to 30g surely the extraction time would be less than shot 2? Don’t mean to sound picky, just want to make sure I am understanding as I have yet to pull what I would call a great shot 😞
We can change dose, yield, or grind size. But we can’t change time without changing that 3. Time will be changed following the changes of dose, yield or grind size.
So if you wanna change time variabel only, you can change the grind size, but keep the ratio (dose & yield).
But if you wanna change up the dose, time will be slower. Lower the dose, time will be faster.
More yield lower the time, less yield faster time.
If you change the dose but keep the ratio, it means you change the dose and the yield too, also the time. That’s change the whole recipe.
Endless Ocean is right, When I raised the dose I slowed down the shot, so I got a different ratio in the same(ish) time. I should have been more transparent with the numbers but the point for the third shot was to say not to just stick to the 1:2 ratio if you're getting good timings but it tastes flat.
@@homecafecharlie Thanks both. I guess I did not think that such a small change in dose would slow things down that much. I have pretty much kept at 1:2 no matter what dose. My current bean has annoyed me as starts very slow (as if I grind coarser it just gushes) but soon speeds up. Thats with 20g in an IMS 20g basket and using WDT.
Any idea what is happening if every bean on the darker side I've had turns out bitter despite having tried all sorts of ratios, timing etc? It's like.. as soon as you taste it your mouth is filled with this disgusting bitter flavor. I haven't tried light to medium roasts yet but this cannot be right. Are dark roasts supposed to have this unpleasant taste? I'm puck prepping correctly & I'm on the Lelit Bianca with a Mignon Specialita grinder. Note that it's not dark dark like Italian dark roast.. thank you!
Darker is more bitter, yes, and reaches bitterness faster too. Some people like it, and it goes well with milk drinks.
Maybe lower your temperature (by 3°C or more), and flush just before pulling a shot (in case water got hotter in the group).
Also, try other beans, from a different (better ?) roaster. Make sure they are fresh too.
Great question - bitterness is definitely gonna be higher with dark roasts, no way around that. To make it more "sweet" and caramelly, you might want to underextract the shot. The longer your shot, the more of those bitter flavours get pulled out. Try a ristretto and let us know how it tastes.
@@homecafecharlie Thank you, I'll start experimenting with ristrettos!
I get 36g out from 18g in on breville BP in 24 sec for a very dark roast. I'm happy with the taste even tho it doesnt fall in the guidelines of 25-30sec
That's perfect! If you like it that's all that counts. The guidelines are just guidelines but experimentation is king! 👑
@@homecafecharlie thanks. I've seen people recommending coarser grind for dark roast but my coffee brand recommends very finer grind. Lol it's confusing
@@justaprivateuser Light roasts are almost always finer than dark roasts, but "very fine" just means fine enough for espresso I would expect. You always have to adjust for individual beans.
@@homecafecharlie thanks
Why didn't you put up the details about the last perfect shot?
Thanks for pointing this out. I pinned it in a comment.
I dose 20grm in 40grm out in an 18grm basket
That'll work. With some not-dense coffees you might press up against the shower screen, but for most coffees you're good to dose up.
Wow 36g i think thats too much for Honduras beans and 52s thats crazy