How we Make Modern Espresso | Coffee with April
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- čas přidán 10. 10. 2019
- This week, Patrik is breaking down our approach to modern espresso, displaying our techniques and featuring a recent recipe we were very happy with.
Espresso has seen many evolutions over the years, with some trends following on from the ever accelerating technological advancements made within the industry, whereas other trends have been more closely related to processing methods or even WBC routines.
In this weeks recipe, Patrik describes his thoughts and feelings on the topic of modern espresso and provides a recipe for you to try yourselves too.
We're always interested in hearing what topics you're most curious to hear us discuss, and social media is a great way of reaching out to us if you would like to make a request.
We welcome your thoughts and feelings on the topics raised in this weeks video, as well as other ideas you would like to see us discuss in the future. We really appreciate your feedback and support.
You can contact us using any of the channels below:
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Instagram: / aprilcoffeecph
Webshop: aprilcoffeeroasters.com/
CZcams: / @coffeewithapril
Podcast: / coffee-with-april
Email: patrikrolf@aprilcoffeeroastery.com / josephfisher@aprilcoffeeroastery.com
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Produced by April Coffee - 2019
With hindsight, it’s very interesting to see that this is an earlier version of a turbo shot. Obviously not exactly as the turbo shot paper defines it, but the concept is very similar. A long ratio pulled quickly to achieve a clean, balanced cup that doesn’t prioritize body. Always fascinating when innovation happens independently and arrives at similar conclusions. Big fan of the channel!
I'm having great results brewing your filter coffees in a bit of a different way to that described here: 21g in a 20g VST. 90°C brew temp. Pump limited to 6 bar. Grind as fine as I can on Ek43 with SSP burrs. Preinfuse for 12s then pump off until 45s then back on and keep going until 50g in cup. Extractions are coming out super tasty and sweet with no harsh acidity or over extracted bitterness. Usually around 25+% EY. Great job roasting coffees that do not have inherent unpleasant flavours, that this technique would higlight. I can honestly say that I haven't had a bad roast from you guys once. Keep up the good work.!
When you up dose the basket , will the coffee contact the screen? Are there any considerations on the room between the screen head and the coffee puck?
I was wondering how your roast approaches between filter, espresso, and espresso intended for milk differs from each other
I use Ek 43 and do make 12 seconds @ 53g espresso and It is good taste with light roasted one. I do subscibe yours and will test with your brew.
I do not get the point why lighter roasted coffees are easier so extract. There is several information out there that says: light = difficult to extract, high temperature, finer grind, longer ratio. I’m struggling with light roast in espresso.
What was basket size and ground size was course or fine ?
One of the quickest mythos I’ve ever seen!
Really enjoying and informative videos, thank you. I wonder why you don't believe preinfusion. I am also dont like but want to learn your reason, thanks.
Thank you for watching. Our feelings regarding preinfusion are strictly based on the taste experience. To date, I haven't tried an Espresso that tastes better when brewed using preinfusion. Rather the opposite, the increased contact time is causing Espresso to taste "closed".
Hi! I am using a la pavoni lever machine, it brings its own challenges, but I am interested in pursuing this theory. Just curious on how your maintain coffee strength, while brewing espresso in the explained way; it seems like you have to overfill your basket, in order to brew fast and still have acceptable body and strength. Right?
Strength is not our main focus. However, our target TDS is around 8%.
Hi Patrick do you have a certain range of ideal mass loss/weight loss% or development time ratio for your espresso roasts?
Thank you for watching. We are around 11% weight loss and 1:10-20 after the first crack.
Thank you for the info! More good videos to come!
Hi, thx for your video. If I'm understand right, you said 23gr of coffee with a ratio 1:5 in 18sec ? Thx
We recommend 1:3 ratio
@@coffeewithapril I will try tomorrow morning with my New Linea Mini and the E65s
Is it true that you keep the same body if you brew 1:1 and 1:3 ?
Thank you for watching, not according to our experience.
Thank you, very interesting! What EY TDS would you aim for with your current technique?
often around 8.
Woah, this recipe is interesting, I'll give it a go. Thanks. I'm not sure if the up dosing was fully explained, will it be more so in one of the upcoming videos?
Thank you for watching. We are happy to do a more in-depth video in the future.
Declining pressure (lever machines) makes the best espressos there is.
It’s definitively been revisited now that we underhand puck degradation for light roasts. Very good pressure profiles come from lever machines.
A few contradictions/changes in process from Episode 66 (4 months ago). Not quite buying the logic of overfilling the basket. Not saying it won't taste good, just that there's little info provided as to why. Keep pushing coffee forward!
We always aim to do better and improve our brewing, what we say today won't be valid in six months as we most likely have figured out a better way to do it.
no way that was a 17g basket. I cannot fit more than 20g in my 18g VST basket! (does vst even make 17g basket?)
He's using a super light roast, which is denser and more grams can fit in the same volume.
Are you putting 23 grams in an 17g basket?
You can't fit that amount in 17g basket, is either 22g or 24g basket.
That’s why I was confused, but It sounded like he said that.
To updose from 16 to 23 tacking your example, you obviously have to grind a couple of notches corser, Im wright?
thank you for watching. Yes
I despair.
THank you for watching.
I am surprised at the missing preinfusion as this has been an important variable in recent espresso techniques dealing with light espresso roasts.
Thank you for watching. We don't believe in preinfusion.
You also did not believe in blooming filter coffee some time ago. Is that right?
April says: We can change our mind in two weeks if....so.......I will stay with more "traditional" way just in chance:)