Advanced Espresso: Dialing in by Roast Level
Vložit
- čas přidán 16. 07. 2024
- The list of variables that affect the taste of espresso can seem endless at times. Understanding those variables comes with time and practice-but, one of the most important variables to control is also one of the easiest: brew ratio. This online class will teach you to find your brew ratio preference and use the roast level of your coffee to choose a recipe.
La Marzocco Home Educator Leah Muhm will be on hand to walk through this advanced espresso technique and answer questions.
Together, we’ll cover:
Brew Ratios & Espresso Styles
Roast Levels and extraction
Dialing In
Experimenting with Brew Ratios
Afterwards, check out the Q&A.... - Jak na to + styl
You don't have a ton of comments here, but I want to say that I really like this format. It's very easy to state all the things to do and to look for, but it's another entirely to actually assist and problem solve real experiences. I'd like to see more of this, and with live teaching.
Thank you for the video and the informative lesson! Math: 16x2.5=40 and 16x2.625=42 😉Cheers! ⬛️
Thanks for that tutorial. The content chimed with what I have learned over many years of making espresso at home, but it was a helpful review. Also, your remarks about rancid coffee oils prompted me to clean my baskets and shower screen in a Cafiza solution for the first time in about six months!
“Battery acid & soy sauce” = under extracted. Got it. You are a good presenter, and this is a good video aimed at teaching and knowledge. I took notes. I use a breville barista express and a baratza 270 currently. One day I hope to be able to afford a La Marzocco and a Mazer. Looking forward to other videos!
Can that baratza grind gine enough for espresso.? Whats your extraction time? Which grind setting are you using?
Very very informative. For those who are interested in pre-infusion and pressure profiling on a cheap side. You can buy La Pavoni Europiccola and add pressure profiling kit to it. Works like a charm with african coffees and all light roasts.
The part where you describe that hitting 9 bars like a fire hose may lead to choking your puck, is exactly what I discovered after couple of days with my La Pavoni. 20s of pre-infusion. 6-8 second rump up. Then I hit it with 9 for 22 seconds. Together 30. 1:2.5 brew ratio for light roasts. Tasty as hell.
Great vid. Very informative and done in an easily understandable manner. Terrific job.
Love the info, and would really like to see a video on preventative maintenance!
Thank you so much for your time and your kindness to share... shout out from indonesia
For the newbies like me, a trick to reduce overly acid espressos I found through trial and error on my gaggia classic is to reduce the amount of grams in the basket. If the basket allows for 17 to 19g, then experiment with 17g or even less.
I saw a huge difference with 14-15g in reducing the acidity.
I'm using a Eureka mignon grinder in case you're wondering so no issue grinding fine enough.
Thank you, your advice finally worked for me :) I'm a beginner myself and found it quite easy to dial in my first dark roast, but wasn't successful with the medium roast at all.
@@marioreissmann7457 glad it helped!
Thanks for sharing all that information. Great video!
Thank you for the great video,Leah! Lots of great info!
That Q&A is gold. And the girl is awesome. Thank you so much
Hi. 16G multiplied by 2.5 is 40G.
Yeah, that kept annoying me too :)
This is suppose to be a master class and she kept making silly mistakes.
@@Straightfromshibuya are you guys seriously nit picking on math errors? Lol you guys need to get a life 😂
If La Marzocco hired her and she works fpor them for close to 3 years.. I think she does a great job and I also think you guys are haters and jealous. 😁
Excellent class! Most coffee youtubers don't make the connection between elevation and temperature, contact time.
If you are purely sticking to a brew ratio, when do you use your actual taste buds to taste what's coming out? When you were talking about the darker roast and just stopping the clock. You just change your grind settings to achieve the ratio however how do you know it's better tasting when you're not tasting along the way?
thanks for all the information!
16*2.5 = 40 not 42 😁 Great video! Thanks.
very appreciate it. thanks leah. :-D
Great video. sadly no one talks about 2-3 old beans and "no name" espresso making issues. Right technique how to get proper espresso from old beans...
Great video.
This was such a great video, very well explained and articulated, I enjoyed it thoroughly! Thank you!
Does longer pre-infusion time help extract better espresso for lighter roast beans?
Awesome video 💯💯💯💯💯
question. for a machine like a breville bambino that does not have a PID, how can I dial a light roast? Should I grind finer, 1:2.3-5, and go for a longer extraction? Thanks for whoever will answer.
I own Linea Mini and I wanted to buy a distribution tool. In the market the best are OCD V3.0 and BT Wedge tool. Which is the best amongst the both and why?. Your input will benefit me alot. Thank you in advance.
great video! To be honest, I tried a lot of extraction and for me the coffee taste a bit better between normal und over extraction. for example 18gr in 30gr out in 30sec.
Isn't this conflating brew ratio and extraction? My understanding is that a ristretto is not less extracted than normale, but is instead more concentrated due to less water content.
Great video but most of the world is brewing with Celsius. If only for the coffee industry, can we agree to settle for the majority standard? :)
This was very good. Also nice to see you use as well as LaMarzoco continue to partners with Mazzer grinders as your first choice. A proper grinder. Sick and tired of seeing those little toy-like grinders pushed on social media for the last few years. Thank you.
The other thing about ratio pulls is on machines with PID but no adjustment such as Breville Infuser changing temperature is not an option what can I do?
So, when you use lets say, a 22g basket. If you want more liquid let's say for like a 16 oz latte vs an 8 oz latte, is it just changing the grind to get a stronger flavor? Or is it more like you need to pull 2 separate shots so that it cuts through milk better?
Here's something of interest, both lavazza and illy make capsule espresso machines similar to nespresso, each capsule contains 7 g of dark roast coffee, they recommend an extraction of 25 g, which seems way too sour.. How does your method apply when there's only 7g To start with? I can change the temperature slightly and extract as much as I want. ultimately I want the sweetest tasting shot i can get so that I can drink it straight without adding cream or sugar. Thanks.
Hello how do i learn more from Leah? Shes frkn awesome!!
At 9:36, do you mean to say 'over extracted' as opposed to 'under extracted'?
Great Q & A! The extraction graph is missing time scale, at how many seconds does salt occur, sugar, etc? Little nit, you didn't really answer question about how to compensate for not being able to adjust temperature?
Hey George! A bit late to the party here, and you may have already received the answer somewhere else, but she did answer the question by mentioning you could adjust your grind to compensate - I don't believe she explicitly said adjust finer though. 🤔
Adjusting your grind finer would have a similar effect as increasing the temperature of the water, since doing so exposes more surface area of the coffee to that same quantity and temperature of water, which extracts more of it.
That said though, doing so also slows down the flow of water through the puck, so going even finer could negatively affect the extraction by slowing the flow that aided in the extraction in the first place.
Increasing temperature without changing the grind would keep your flow relatively the same (ignoring you are extracting more earlier on, which would change flow later in the extraction), but since there's more energy in the water, it'll extract more during that same time period.
Hopefully I didn't ramble and this helps.. 😀
Really enjoy your lesson and presentation skill. The big discussion around pre-infusion is when to start timing extraction. Marc on wholelattelove channel says on 1st drop, James Hoffman says starting pre-infusion. Where do you fall?
Nice question... Would like to see an answer too
Me too! Given it’s a 5-10 second window this is a big deal!
Your pre infusion is starting the extraction so as soon as you hit the button or pull the lever. I think you will find that if you have a pre infusion of 10 sec and start timer after that then pull a 30sec shot to achieve your ratio your grind is slightly to fine and you will have an over extracted shot with a astringent taste. Best thing to do is dial in for types and see wich one tastes better
@@anthonybotonis5841 My machine (breville oracle touch) has a preset 5 second preinfusion I think. I generally see first drops coming out 8-10 seconds. So I’ve been targeting 27 second extractions from the first drop and not counting the pre-infusion. Doing it this way the flow I see is thick and matches most of what I see on good channels. If I count the preinfusion time I have to grind coarser and the flow once it gets started looks too watery. Not sure if that’s the way to do it, but there it is.
@@ystebadvonschlegel3295 what is in? and what is yield?. Its all about the taste and granted we all have different palates. And the great thing is do what suits you best. But you you could not touch the grind count in your pre infusion and its 32 seconds whis is also acceptable but it just depends on what you are tasting and if you are bringing out the roasters intended flavours
May I ask, how do you know when to change the ratio and when to change the time?
Taste of coffee gonna tell to you.
@@racheljo1081 clearly, but that is an unhelpful answer.
With a lighter, denser bean should you prefusion
i am surprised about the explanation regarding elevation characteristics - lower the altitude ie robusta, stronger and harsh the coffee is as lower elevations are tougher to survive in terms pollution , human factor basically survival is actiually a problem so the beans have to work hard hence higher content of caffeine..
It looked so easy so I switched from automatic machine to completely manual process but it gets more complicated everyday :////
Need to know how to fix them because they keep breaking. We have 5 of them and that's to much money we went back buying real cigarettes
Wow enjoy video ☕️
pre infusion?
You touched on it slightly in an answer to another question. Some people will manually stop the shot to confirm to a ratio which to my mind doesn't really meet criteria of ratio pull. But these persons reasoning is if shot A took 30 seconds yielded 1:3 but they want 1:2.5 stopping the pull at the 1:2.5 at 25 seconds is acceptable. Where do you stand?
It is acceptable.. the time is generally 22 to 32 sec to achive your ratio.. sometimes its 28 to 32. It then depends on what you are tasting. A litte to acidic you could just play play with the grind fractionaly and let it run a few extra second which will allow for the sweetness of the bean to come thtough
Great video. Does anyone know how pre infusion changes the time you're shooting for? Say I'm going for 1:2 ratio in 27 seconds. But then I add a 3 second on, 3 second off pre infusion. Is the goal to still complete the shot in 27 seconds? Or are you now shooting for 33 seconds?
Star from first drip in the cup, and dialing in starting with Dose>yeild>time, in that order (I usually lock in the dose and adjust from their to first get the desired yeild, and focusing on time last)
Hold I second, u just said Grindr fiber to expose those lighter roast coffee to more water, but in the experiment I went coarser to make water go thru easy 🧐. Can I understand more plz
I cant have a nice cup of light roast espresso under the 20/22 gr of coffee. Only me? I have “water” with 16/18 gr. Using a Lelit bianca. 95 degree water. Only me?
I am a beginner who want to buy a decent machine
Hello madam I am Saudi Arabia
I apologize for length of this question. My understanding is that Robusta is inherently more bitter and is usually used to increase crema. Is this true and why don't roasters include percentage of Arabica to Robusta? I don't actually drink espresso but I like the long black or americano coffee drink as opposed to a drip or pourover brew. I do however taste the espresso and it always taste bitter no matter the extraction time or weight. For that reason I typically add some sweetener either natural or artificial (all you purist please don't flame me). I am always looking for coffees that say 100% Arabica. However, most roasters or salers don't disclose that information. What can I do to help minimize the bitterness? I've heard adding a pinch of salt will help. Should I add it to dose or after extraction? I've been drinking coffee many years. Before beginning my more serious approach I mostly drank drip and before I purchased my Breville Infuser in 2013, I used a steam espresso maker a Mr. Coffee for several years. Back in my drip only days I really liked Gevalia coffees and found it to be one of few blends I could drink without sweetener. Unfortunately I can't find it in a whole bean. I wish I could so I could try it as espresso or as French press.
When you talk about darker and lighter roast why didn’t you talk about roast levels? (City, full city, +, vienna, french) i recognize that not all roasters label it but you can talk about the characteristics of each level and how to identify them. That way you can talk about how to handle a full city versus french. (Btw, please don’t take this as criticism - i think your classes are the bee’s knees and would love to take one of your classes in person)
24:24 replied that more then 30 times I just can't hear it other than the n word
What's with the potato-cam?
Spanish or subtiltes
love this!!! everything said on this video is super legit :) thank you for sharing your knowledge, does the Educator have an instagram?