How to Adjust Espresso by Taste
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- čas přidán 20. 06. 2024
- To dial in espresso coffee by taste is like a barista superpower. As automated equipment takes over the more repetitive parts of the barista's day-to-day work, one thing that remains fundamentally human is the ability to taste.
In this video, Paul gets into the details of how you can use grind size, coffee dose & the amount of water to influence the balance of Sweetness, Acidity, Body & Bitterness in espresso coffee.
Note: This is the sequel to the video - Espresso Recipe: How to make consistently better tasting coffee (link below), which covers the basics of using an espresso recipe to control espresso extraction. Best to start here if you're new the world of controlling espresso extraction by weight.
Chapters:
0:00 Intro
1:04 Learning how to taste coffee
1:35 Sweetness, Acidity, Bitterness & Body
3:22 Extraction Time
4:36 Coffee Dose
5:40 Amount of Water
6:16 Bringing it together
7:40 Other Factors
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Links:
Espresso Recipe: How to make consistently better tasting coffee (link here 👉 • Espresso Recipe: How t... )
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This video has properly explained these concepts without assuming the person knows a lot already or that they don’t know anything either. A real good explanation of science and yet also being palpable for the common person.
Personally, as a home barista, I believe that you gave me the best information for a perfect espresso. I have been dealing with espresso coffee at home for ten years. I have read hundreds of information and instructions as well as watched hundreds of CZcams videos on the best way to make coffee. However, nothing about how to understand the taste of coffee as you explained. But just yesterday I saw your video, I did some calculations and tests and I can say that today I have tried with my hands the best espresso I have ever drunk in my life. Thank you and congratulations. Keep going.
I just used this video to dial in a shot of new coffee I purchased. It really helped to know that making the grind coarser removed the ashy taste. Then adding more coffee from 19g then up to 21g increased the body and flavour. Thank you for your knowledge.
One of the better explanations of these concepts I've heard, well done.
It really seems that the Aussies have taken the lead in all things espresso…they capture my attention not only through their knowledge and execution, but also through their charming accents and demeanor!👍
So clear! I’ve been reading volumes and watching dozens of videos and this one lays out the basics better than any. More please! It would be great to have videos of you trying out different roasts and differently processed beans. Thanks so much for this one!
In addition to what you mention in the video, another variable I use is temperature. I tend to pull my shots hotter the lighter the bean is roasted, and inversely I pull slightly cooler for beans that are a bit more dark.
this is awesome! just set up an espresso tasting for myself after watching this trying out different profiles
Great video. this is exactly what I am looking for. now i finally have something that i can follow for adjusting my shots.
I have only just started making my own espresso and even though the brewing parameters do not seem overly complicated in theory they somehow end up being a real challenge when trying to brew a decent tasting espresso in reality. That said this video sort of rearranged things a little bit in my brain and I am looking forward to having another go tomorrow, when my caffeine levels are somewhat back down to something resembling normal. Thanks for sharing.
Good video! Insightful. I have a relatively amateur machine at home. After watching this video, I make myself a cup of espresso with adjusting the coffee gram to get that bitterness, it somehow "taste" different to what I drank yesterday but still tasted good. Great job on the video. thank you!
This was SO great to watch! Thank you.
Thank you very much for this well-detailed video explanation. My wife and I just bought a new Calphalon iQ espresso machine and I've been dubbed the house barista. I clearly have found the perfect channel for information, guidance, technique, and tips. Cheers
Absolutely fantastic man, thanks a bunch!! Very helpful this material.
Great video. I was concentrating so much on the grind that I wasn't thinking about adjusting the dose and time. I'm drinking now, ~40g out in 27ish seconds with my 18g dose gives me a much better shot than did 36g out.This blend needed a bit more extraction. Thanks. I feel less incompetent.
Super Video: Out of hundreds this is the best. Thanks a lot
great video! heavy yet informative! at home, i've found the ballpark for the grind size, usable for almost all kinds of coffee, and adjust only on the dose.
Best explanation of dialing in espresso, now just need to put it into action 🙌
You’ve done a fantastic job. This is going to be a huge help to me.
Amazing video. I'm in the coffe world from 3 months. Read everything but this is the best explanation for sure.
Good job Sir, enjoyed the details of your teaching!
Excellent explanation. You’re the best!
The explanation is so easy to understand
These guys are really good on each and every trial we have.
Oh dude, you explained so clear!
Clearly explained with simple sentences...
Thank you so much guys, this is a great video.
I have an entry level machine (with pressurized portafilter only) and grinder at home. I grind at the finest so I play around with dose and how much water passes through the coffee to dial in to my taste. I don't have that much control on my espresso in the end, but I still enjoy it :P
Perfect all in one explanation that I'm looking for 👍👍👍
perfect video, so clear and straight forward, salute to 7miles👏👍
finally a real english explanation and not barista speak. thank you!
Excellent video! Thank you !
Good vid and Australian love it, well done.
This is a brilliant explanation.
Very good explanation 👏🏼
this video is what ive been looking for weeks now
Thank you so much for this solomonic wisdom .....
This was really helpful. I just got a machine and have been struggling to balance my shots due to not having a reference point and there being so many variables with slight changes causing drastic taste differences.
Great vdo as always!! Love it!!
This guide will surely help me extract quality espresso
Fantastic video, thank you 🙏🏽
Just incredible!
Very insightful video. Love this channel ❤️
Thanks Nick!
That was very helpful for me, many thank 🎉❤
thank you for this what a fine explanation 🙏
this is great explanation
Great detailed video
Great explanation :) thank you
thank you so much ,its really helpful
Great video. thanks.
Really good stuff thankyou!!
Very good video thank you. I believe the brewing temperature is also super important and the cup temperature as well.
some good points to think about
Super informative, thanks. Looking forward to covid easing up. Going to buy myself a bday treat once you start running classes again!
The video i was looking for 🙏🏼🙌🏼👨🏻🍳
this is a very nice guide for peopel like me who don't want essays and just want a nice cup of coffee each morning :D
it's short but also very detailed without nonsense. thanks :)
tho I do recommend people to learn about ratios, but for most people with the same amount of pre-set coffee being pulled i think dose makes more sense!
Really well made video
This is great information
This has helped me a lot!
Excellent video and clear instruction!! When you reduce the dose in order to give my shot more body (I feel my shots are slightly too acidic), should I keep my extraction ratio or adjust it? I.E. with a dose of 18g (instead of 20g) should I extract 36g or 40g ?
great info! I use time as a relative variable, I've found that if the bean has high density, grinding finer and adding more seconds results in a better espresso. That's the beauty of coffee, there is no absolute recipe to make it yummy, you can adjust everything to achieve different notes.
so true.
Its one off the best video that i se thanks for youre time.one think that i wond to tell our taste on the palate is also variable.😉 because in the end we will talk about the cup and the only Cretan will be our taste
Brilliant thank you. Using that information I have managed to change what I thought was a 1 star coffee into a 5 star coffee. I was grinding too fine!
Great info thank you!
Glad it was helpful!
great video... will watch a few times
I’m using Breville Oracle, what should I expect investing in an IMS 15 gram basket?
Honestly i am a beginner but i intrinsically know what i like and dont like, and that Starbucks taste so burnt! And this is how i learn what to do by what i like!!! Great video!
Thanks for the video! I love those espresso cups, are they available online?
Thank u. I’m waiting video like this. Explain how to adjust taste not just by grind setting, but also by dose, & yield.
Here it is: czcams.com/video/JvvfDgDJQEk/video.html
Very nice man 👍🏻
great!!
Thank you
Wow so so impress with this explanation. But sir what causes espresso to be cold immediately extracted ??
Hey guys, love the videos. Really helpful. Just wondering, if you do lower the dose. Would you then also lower the yield as well? Or is this something that just comes with practice. As in some coffees you might others you might not? Thanks in advance!
It's generally best to adjust one variable (dose, yield, grind size) at a time, then you can taste the impact of each change. The more you get used to a particular coffee, then you can speed up the process by adjusting multiple at the same time.
This is a great video, thank you!
However i am confused that at the middle of the video (4:59) you mentioned that by adding 1 more gram to the dose we can get more sweetness and more body. But at the end of the video (6:53) you said if the coffee is too sharp and sour we can reduce the coffee from the basket in order to bring out more sweetness.
So if I am adjusting the sweetness of my espresso, should I add or reduce the amount of coffee?
Thanks!
Maybe look at it this way - obtaining sweetness and bringing out sweetness are not necessarily the same. There is quantity and balance.
From my humble experience. bitterness comes with more sweetness. acidity comes with less body. it might differ from different type of beans though. So adding 1 gram will give more sweetness but removing 1 gram will have less sweetness. believe me, dont take anyone words for granted, taste it your self (This what i do from experimenting with my taste buds). have a great day.
Over extraction, bump up your dose. Under extraction, lower your dose. Sweetness, that is a good extraction, happens somewhere in between. It kinda goes both ways but it’s a good place to start when you can tell whether you’re under or over extracting your coffee
Great video, thanks! How much should I worry about the extraction pressure? Often if I reduce the dose, or increase the grind size then the pressure drops during the shot (or doesn't make it to 9 bar at all).
I wouldn't focus on pressure to begin with. It is important to extraction, however the dial on most machines is not particularly accurate & the old '9 bar' rule is not always helpful (possible future video).
Very nice and informative. Thank you! Maybe define additional terms that are being used throughout the video would be even more helpful. Does acidity = sour?
Yes, I can see how the terms might get confusing. It's a good suggestion, we might make a future video to explain these in more detail. To answer your question about 'acidity'. Yes, acidity can be perceived as sour, but it depends on how it's balanced with other components. Think about the difference between straight lemon and lemonade, the extra sweetness in lemonade helps balance the sourness of the lemons.
I leave dose alone - 15g in a 15g VST basket is my go-to formula. However, once I have settled on a grind size, I use brew water temperature to adjust taste.
Makes sense to a point, but what most baristas are completely ignoring is few and far between people are drinking straight espresso that's unsweetened or otherwise unflavored with milk or other flavors; in other words, ignoring the interaction with those other added ingredients. What I mean by that is how these flavors and milk interact with either sweeter or slightly bitter or acidic espresso.
Nice Nice video👍
That was an excellent explanation. Very easy to understand. One question that comes up for me is do you count the pre-infusion as part of the shot? I tend to Allow more pre-infusion time and overall time for a double shot than a single shot.
yes, we measure from when the button is pressed. We don't really go into the impact of pressure / pre-infusion in this video, but it certainly has an impact.
This video was perfect but I would say that your first variable is better described as grind instead of it being a change in time. Although the time will be indirectly affected you are directly adjusting your grind. I only specify this because there’s a misconception that time is one the most important things in a recipe.
Great
Awesome video thanks! I was wondering how do I brew a consistent beverage regardless of my coffee mug size being 6oz, 8oz or 12oz? So I've being pulling one shot for the 6oz and a double shot for the 12oz and that has been working fine. But when it comes to the 8oz with one coffee shot, I've noticed it tasted a lot more milky. I was wondering if there was possibly solution for this. Thanks
yes, it is difficult to get a consistent balance with milk drinks in 6, 8 & 12oz cups. There's no simple solution. In our espresso bar, we only serve 6 & 12 for this reason. Some people get around it by using a double ristretto in the 8, this fixed the strength problem, but it changes the flavour balance. Another option is to use a different size basket for the 8, but this isn't particularly practical in a busy bar.
Tens you :)
What is your view on a coffee roasted over 6 months ago and marked with a 1 year expiration, will the coffee still feel fresh if opened say 8 months after roasting? Also, as you go finer with the grind can standing water on the extracted puck indicate anything useful?
Great video! Just purchased cat in pyjamas whole beans and am I trying to dial in. Can you please advise if pre infusion time is taken into account when dialing in espresso
Really good video and explanation but what about saying espresso machine set up and fine tune and water set up in next video (resp. part 2 of this video) ? :D
Best Vik.
Great review! I have a question. I am a home barista, and have been using the same beans and espresso maker for years. I have the taste of the espresso mostly dialed in, but do notice inconsistencies over time (sometimes too much bitterness). My sense is that it is primarily due to the beans (I have been using the same beans from the same local roaster). What is your opinion about the potential influence of (inconsistencies of) beans (perhaps they are not as fresh) etc. on the taste? Even with a roast you know. Thanks!
yes, freshness certainly has an impact. We have a separate video on that here: czcams.com/video/RGUbCGxQsHs/video.html. You will also get a certain amount of variation in any blend due to seasonal changes to the component coffees as well as batch variations in the roast itself.
Agh why is this so hard 😆 Been trying to pull a good shot for 6 months now and just when I think I have it dialled it in I try a shot from a proper barista and discover mine is terrible 😆
Super
Great advice, a question though. Will tamp pressure have an effect on this also? I upped my dose and extraction was way to slow. Could I have used too much pressure? Or do I need to grind courser? Cheers, Mark.
I'm only repeating what I've heard, but settling the grinds and giving it a good tamp will slow the shot speed up to a certain amount, but there's no benefit in further crushing it. Just give it a good tamp, and ifits too long, grind coarser
you are awesome
Thanks for the video! At 6:38 you’re saying to go coarser if the espresso is a bit bitter or dry. But what about the other (dependent) variables like brew ratio or time? Which should I keep constant and which adapt to the coarser grind?
Great question!!
Brew ratio is just how much coffee to water/coffee in to Espresso out, so that doesn't need to change if you're only hoping to make your coffee less bitter/dry.
Time is definitely what will change if you go 'coarser' grind; it'll run quicker.
Time is never the end goal, flavour is. So get it tasting perfect to you then take note of the time and it becomes your guide :)
Brew Ratio is just an additional variable to play with if you want to affect flavour more, either as a black, as a milk beverage or as both.
I have been experimenting by brewing my coffee with alkaline water vs distilled water.
All very interesting but I find the difference between all those factors when experimenting on my home Gaggia results in pretty much the same flavour unless I grind too fine (then it takes an age to come out), too coarse (then it tastes watery) or put too much water in. Fine grind adjustments makes no difference to the overall taste. The most I can get into my portafilter is 18.2 g anyway. So is it my tastebuds or is it my machine I wonder?
Hey mate good video. What about if you have a coffee that is quite fresh? How would you change your parameters to get better extraction? I find I get little to no Crema and it feels like the group head is choking up (harder to push the water through). Thanks
Yes, very fresh coffee will affect the extraction due to the added resistance created by the Co2 degassing. We recommend allowing the coffee to rest for a few days. If that's not an option, you can compensate by reducing the dose, grinding coarser or both. More on ideal freshness here: czcams.com/video/RGUbCGxQsHs/video.html
Probably a newbie question with a bit of naiveté. Is it possible to profile the different brands of coffee one may purchase? In other words to pull out the sweetness or fruity flavor the package might suggest a number of temperature, time, size of the shot settings, grind to get the expected results for that specific coffee purchased. It seems overwhelming from the prospective one might quickly figure out what works well for a particular coffee. Then decide to try many different coffees from various regions. Without a guide it seems as if one is starting from scratch each time a new coffee is purchased.
Nice video 👍 good info for barista
Hello and thank you for this video , couple of questions, first af all I have a manual lever spring espresso machine , can't find the perfect coffee beans that give a nice coffee taste with body and sweetness . I'm using light roast beans ( 30 % robusta - 70 arabica). Qty is around 6.8 gr ( my filter basket is 45.5 mm smaller than average) brewing time is around 30 sec , coffe puck is not too dry and not too wet , I think I've got perfect balance between grind/dose qty BUT my coffee still taste to bitter and can't find the way to fix it , different beans maybe?
thank you
im curious about which variable to change first. can i change the dose first instead of time?
It’s amazing how one shot can taste so terribly different from the next. I drew a shot which was actually tasting sweet and balanced. I never used to sip freshly extracted shots for flavor but am now doing it. This was my best shot by far. The next day I used the same coffee, used same settings and volume and it was bitter. It really is hard to understand.