Extract Everything 000: Stockfleth's Move Tutorial | Espresso Redistribution
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- čas přidán 20. 09. 2016
- In depth Stockfleth's Move tutorial. Three different spins on this espresso redistribution method - plus a look at a few common problem areas to help you redistribute as consistently as possible.
This video predates the Extract Everything series but it meets the criteria so it gets honorary membership.
Vlog Playlist: bit.ly/2d5kVNz
So rad that someone finally did a tutorial on this. I feel like Stockfleth's was one of those mythical barista things that was often talked about, but rarely described. Thanks for putting in on the map!
My pleasure.
just grab an OCD and save 20-30s each shot:), but i feel that this is something neat to learn, kind of a trade that all baristas should know haha
VA FUN Cool baca worked lots of bar, I’m sure the customers could spare the time. Besides, jostling around the PF and shaking it about trying to get even distribution for a proper tamp looks a bit unprofessional and is also time consuming. It’s an art, once you get it down you do it so quickly that it really isn’t a work flow inhibitor
Easy to understand and well filmed. Great work
Thanks Tim.
Great videos. Keep sharing your knowledge, experiences and thoughts. We need it!
Hey! Thank you so much, I love your enthusiasm, thanks for sharing your knowledge. I found your channel and I'm learning a lot ✌❤😊
Thanks for taking time each week to make us a video!! Would appreciate a video on how to milk share, when making two capps!
A BIG thank you for your great tutorial. I must have a lots learn from you!
Thanks Toruu!
keep up the good work Chris ; ) loving it
Thank you for another wonderful video!
Hey man! Shoutout from San Diego! I love your videos! Keep up the good work!
Thanks Edgar!
I noticed, I started to do this the way you do it but I honestly didn’t know that there was a term for it. Haha. Good to know, I’m doing something right. Hey! You learn something everyday. 🤙🏽
Thx Chris. Awesome explanation!
Great video Chris!
I did the same way as your way instead the Stockfleth's move. I found out, its distracted my elbow LOL..
Good tutorial broo and keep it up :)
I agree that distribution is super important but actually there are other more hygienic ways to do this. The less you can keep your hands out of a person's coffee the better.
Interesting! Will give it a try. Thanks man
really great guide! will give it a share on my Facebook page ✌
Awesome. Thanks so much! ^__^
I will give it a try. Thx for the guide.
For sure!
Impressive how I get less and less squirts from naked portafilters after watching this like 10 times. Big thank you!
Nice. So glad it could help!
Thanks for showing some alternative techniques to things other than just the new school taste makers. That said, I'm a "no touch" guy, but this is still a good technique for new baristas to have in their toolbox. Been pumped on these videos mate, really good work.
Yeah I feel like the more tools you have the better, then you can pick and choose what works for you. Thanks Maxwell!
Can't stop, won't stop!
You know!
Good job. This does makes the coffee extraction more consistent and richer. l hate it when barista pulling a mountain of coffee grind on one side, and leaving a giant gap on the other side, then having their customers complain that the coffee isnt consistent or poor.
Thank you for this video. Now I finally see the crema. I use DeLonghi La Specialista, and without turning the dose level control to the left then making Stockfleth's Move then putting the portafilter back for tampering there is no crema at all due to the canals.
Thank you for your video
Thanks for sharing. ☕️
Oh my! Your my hero!
Super tutorial!
Nice video, just subscribed! keep up your good work
Thanks Alex! Appreciate it.
Hey Chris, I remove all retainer clips from my PFs so my vari on the Stockfleth move is to plant my finger on the rim and rotate the basket under. Doesn't look as badass as your move but do you think it should work just as well?
yup that should work!
thanks ur amazing
plz do more videos ☺
Great tutoriall!!!
This is great!
gonna try this teqnique tomorrow morning on my Gaggia Baby Classic! I think I miss this one point!
Reading some books like the Professional Barista Handbook for example explains you want to dose exact amounts into the portafilter. If I am shooting for 20g do I want to dose 21-22 grams before grooming with the stockfleth? I think you explained this, but can you clarify? Thanks for the amazing video.
what is the size of that portafilter? La marzocco 17 or 21 gram? Thanks !
Hey there Baca! I was wondering, I have a 21g basket, and when i put 21g coffee in there (with a grind setting to aim 30sec extraction for 42g espresso), my basket doesn't fill up enough to be able to touch the coffee with the stockfleths. do you have any advice either how i could fill up the basket (eg more than 18 g coffee in the 18g basket, is that even acceptable? more than 21g for one espresso also seems bit too much) or how i could redistribute the coffee otherwise if i can't reach out to the coffee? I have a bottomless portafilter, so with simply tapping, i do see all the channeling and sometimes it splashes out water, just like how you described the errors of using bottomless portafilters the other day.
You could stir it with a paperclip or pin i.e. the Weiss Distribution technique or try a redistribution tool (we've been using the Pullman Chisel with good results). You could updose an 18g basket with 21 grams. Generally the baskets will hold quite a bit more than they're advertised to. You will lose some headroom (space between the top of the puck and the bottom of the dispersion screen) which could possibly lead to some potential channeling depending on who you ask. I would use whatever basket/dose combination tastes the best and then find a redistribution technique to work with that.
You are contaminating the entire coffee
Hi. Which are the best small coffee grinder brands that you can suggest? Thanks
Thank you! 💕💕💕💕💕💕
you're so welcome!
Dude BACA! I just got my first job at a shop and I’m loving chucking spro and I’ve brought some new ideals to the small shop!
But this works great at home, my first shot of the day is easy and I always use stockfleths
But at work, the hot ass portafilters burn the hell out of my hand when I redistribute, any way around this? Or just stop being a pansy??
My method is similar to yours. It’s not just rotating the grounds in a circle. I found the key is... as I rotate my finger around the basket, I always angle the direction of the move slightly towards the edge of the basket. This automatically closes up any gaps around the edge.
Great video! Thanks Chris. Never seen Stockfleth's explained so well! What I don't understand is how you fill the portafilter prior to the move. I grind exactly 18gms of beans into my PF because I know that is what fills it, I am also super neorotic about not wasting any coffee. So, I wonder about flicking off the coffee at the end......it seems a little less than precise? Does it assume that you are purposefully overfilling your PF rather than weinghing out the beans?
Wouldn't laying the tamper softly on the mountain and rotating gently achieve the same result? It certainly seems to in my portafilter - or am I imagining this?
Hey man thanks for the videos and podcasts! You guys rock.
How do you handle the heat from the portafilter doing this? I feel like I burn the shit out of my finger when I lay it on that baby
part going really fast in real life and part some kind of immunity from doing it for so long! ^__^
How do you feel about this vs. the palm tapping popularized by matt perger?
+Lawrence Cheung I think it depends on the grinder. If you have a more clumpy grinder this may be the way to go.
how many grams is good for a double shot?
hey Chris, do you have any videos on tamping?
I have plans to make one very, very soon!
Yo Chris, would you be able to make a video showing how you removed the static thingy from your Robur?
True that.
I'll put it on the list for sure!
Hi
I know this video had been done last 3 years ago but I got a question about on how to even espresso on porta filter without using hands/fingers? Because our bosses/manager/some customers doesn't like to see us using this kind of method, they're saying it's kinda unsanitized way, now, im looking a way to even the espresso near perfect to this method... thanks in advance for any helpful info/advice on this... :)
There are 2 methods. First is bumming the portafilter. You just kinda tap it where you need the coffee. Its not that precise, but it works and i use it when i need to be fast. Second one is buying a leveler. That thing works well, you just place it on top of the portafilter and spin it.
I'm new to brewing coffee at home , plz tell me what's so good about this ? How can this be more effective or better than using a tamper ?
this is just distributing coffee, the tamp compacts the coffee ready for extraction- both of them go hand in hand
Hi Chris! I just got hired at Stockfleths, and been on some courses in Oslo at Stockfleths Lab. They don't use this technique anymore btw, they told me they said they used this in 2003, and Tim Wendelboe around 03/04.
That's awesome. Good knowledge! The legend will live forever ^__^
What do they do now? I just use my shlong.
Doesn't the swipe make weighing useless?
How many coffees you can do with one porta filtre?
Do you prefer this redistribution method over other tools such as the OCD? I guess it's a mater of preference, and whichever you find to be most consistent.
I think this method is known to be more effective than using expensive distribution tools. Also it's free, so win win.
I find that if I tap my portafilter on the work surface it all seems to settle evenly. This seems too easy ?
I can't believe there is a video on this. Are people that stupid? "How to evenly spread out coffee".... Christ!
Is there a way I can make sure I have a proper espresso redistribution without touching the coffee? I just started learning, and the boss hates it when we touch the coffee. I'm tryig to get better at tamping the coffee and steaming milk for lattes. [I burnt my hand today]
baristahustle.com/blogs/barista-hustle/how-to-distribute-by-tapping
What are your views an or do you use distributing tools? Like the O.C.D?
He has a video on this!
Why touch the coffee with your finger rather than using a distributor?
This technique only applies to weighted filters baskets. So for us home, amateur baristas it doesn’t apply. The “heap” might be too low to apply the technique if you’re changing to a lower dose on a fixed double espresso basket, for example.
Luckily, distribution tools do the job perfectly well.
Love it!
Thanks Wilford! Hope all is well in Panama!
i gotta know. When and where did you come across this "Stockfleth" teq (i think somebody has been telling you pork pies) for the first time. I've been a barista for 20 years and was shown this in 2004 and have used it ever since. The entire process takes 10 seconds and is by far the most efficient polishing method with the best results for high volume baristas (that is to say cafes with 300 shots in a morning shift :) )
Tim Wendelboe won the WBC in 2004, so it makes sense that you discovered it the same year. I don't think anyone was lying here.
Peepin those Harry Potter books in the background!!
You're a wizard Harry!
You still use the tamper after this, right?
of course!
👌🏼👌🏼👌🏼
Glad someone else asked haha
😊😊😊
Probably the coolest move, ain't no poking around with some pins...
The technique looks nice, though in my basket I can not load it with coffee up to the top because there is a limit in grams and it would touch the shower screen. So using this technique is not possible unfortunately.
Use a tamper my dude.
This is all done before using a tamper and compressing it, it helps because the distribution of coffee is more even / level giving you a better chance of an even tamp without more and less dense areas which will result in channeling during extraction.
Talking about consistency... isn't just better to weight in, tap the portafilter and not sweep coffee away?...
Depends. We use a redistribution tool at the shop, but having this technique in my back pocket is useful when I'm somewhere with an excessively clumpy grinder, or maybe even no scale and I need to get a feel to estimate my dose. I definitely subscribe to the idea that the more techniques you have at your disposal, the better.
Super! Привет из РОССИИ.
Feels very satisfying to distribute like this. However I wouldn't dose like this. Seems unnecessarily inconsistent.
Seems little pointless but I guess I'll give it a try? It just seems a little excessive, I guess it might be good if you don't have a leveler on hand but then again it's not that hard to just give it a few taps. It certainly looks fancy and professional, maybe that's the only purpose
i just smash as much as fresh ground death wish i can in there with the tamp that came with my esspesso machine...
Hey Baca, I've been enjoying your vids. You do a great job. Have you done a video about how big a difference the grinder can make? I mean like, not even cheap vs expensive, but blunt burrs vs sharp... I just did this vid showing my bad channeling problems and how I was able to figure out what it was in the end czcams.com/video/0unwgkTKmd4/video.html
Dunno if you'd have time to check it out but I think that something this bad should be brought to the attention of the community - my Super Jolly has not even done 90kg of coffee yet and it's already doing this to my shots. It's unacceptable.
With so many cheap Coffee distributors around this technique will become obsolete unless you want more work for yourself.
Nice tutorial. Hard to look past the Opie hat.
Fast and loose
This might work for home baristas for themselves but would be considered a health violation in most States in the US. If I saw a Barista rub his hands in my espresso shot, I would not drink that for anything. Realistically no busy coffee shop would allow this to happen for time and also health violations.
Question is, would 200f water kill most bacteria? Most meat is recommended to be cooked at 165f, but that's generally at that temperature for longer than 30ish seconds.
Fun fact: guys don't wash their hands after pissing. Enjoy your coffee.
Is generalizing your favourite hobby?
@@MichielStegen No. But I do enjoy passing on pertinent info.
@@porkchopspapi5757 I think you misspelled wrong there
Image a Karen looking him doing this at the corona pandemic 😂 I'll adapt this technique thanks for sharing!
I’d rather my espresso shot not be touched with the same hand that gratifies the body.
you need a smaller size cap bro
I just let it ride loose ya feel me?!
you dont think perhaps you are overthinking this?
Why though?
Just get a leveling tool, seriously. You don’t spill coffee anywhere, does the job better and quicker and way less energy and time...
Just style. Cool techniques and efficiency can be mutually exclusive.
music too loud
Stockfleth > OCD, Jack, etc.
Great info... but fix your hat!
Isn't this a piss take! It must be
I don't see how this, in principle, does anything. This is just some guy who got caught using his fingers in coffee and invented a name for it and called it a ''technique''. It ain't a ''technique''. It doesn't deserve a name. And keep your dirty fingers out of my coffee.
Fuck off
Argue with your buddy James Hoffman about it :D
sad
Wow espresso research has come a long way since the days of this kind of nonsense.
Ok, this is OCD BS! just use a flat edge and be done with it.
Too much talking head, not enough technique shown. In a 6:45 clip full of quick cuts I don't think there was single take that showed the entire move from dosing the pf to the final tamp. The commentary is useful but it would make a perfectly good voiceover on top of the video of the actual moves you're describing.
He showed everyone how to redistribute in the original method and his own all throughout the video.
PLEASE never do this in a coffee shop! Do you think your customers would be OK with you setting their drink on the counter in front of them and sticking your finger into it? No? Then why would you think it's OK to stick your finger into the coffee grounds that made their drink? It's alright if you want to try it at home with your own brew, but no professional barista should ever be doing this!
thats great and all....but its a frickin coffee. get over it
bad video man
Invented? in Oslo? no. people -- myself included -- have been doing this for years on their own through trial and error. this little movement is also hardly an "invention." its something like a gesture -- you should look into gestures and french cooking. invented. Oslo. lol. what will you millennials misunderstand next?