I have watched scores of videos on how to pull a better shot - and gone through a couple of pounds of Black Cat trying to figure it all out. This is the first one that has been about learning by what's actually going on by seeing it in the shot. It has been a huge help. Thank you.
It looks like over extraction is complete when the stream becomes translucent. If you look very closely, the stream turns from opaque light tan to a translucent light tan. It looks like colored water pouring out from that point on. Not coffee.
Getting to the exact point is hard. If you wait until it becomes transparent/translucent, the coffee will usually be overextracted by then. One thing to overcome it is to set a limit eg : time the duration of the extraction process or weigh the espresso using small scale. You still read the color the make sure whether the equipments are set up right or not.
The flow rate is more important than the color of the crema. I don't get hung up over crema and blonding. I follow the brew ratio, taste the espresso and make any adjustments as needed.
When using the ratio, scale and timer, you miss out on the flow, because your eyes are focused on timer and scale. Next level after you get all those right then you need to watch the flow! It tells you a lot! It is the next level!
That’s what I did. Once I got my time, brew pressure and grams in vs grams out in line I then looked at shot color more closely. I found that it was pretty spot on (color changes) if I got the others on point. The freshness of the beans makes a difference in colors too I’ve noticed. I’m a total newb but pretty happy with my espresso so far.
this is true for a vibratory pump machine with a constant pressure. what about lever machines with a falling pressure profile? Or what we've learned since 2016?
Does Intelligentsia still use the blinding process to judge extraction? More and more coffee shops are using scales. Scales help insure consistency... that being said, I've had some incredible coffee from intelligentsia
I'm about to give up on the non-pressurised basket...I recently got 1 for my Delonghi dedica 685 but the coffee seems to always come out under-extracted (around 18 seconds exctraction, thin crema that dissipates fast). I tried everything: tamping harder, grinding finer, dosing 7-8-9 grams (I'm using a single basket). The beans are freshly roasted too. I thought the problem could be my grinder (Ariete grinder pro) not being able to grind finde enough, so I asked my local coffee shop to grind it for me: same results. Any last tips before I give up and go back to pressurised basket?
nuovosalario IF you (and they) don’t mind, bring your machine to your local coffeeshop or invite one of the barista to your place to see if they can pull it off. I brought my machine to my local coffeeshop. Not only baristas/baristi were glad they have a chance to work with it but I went home with upgraded skills.
@@cappuccinogoodfinger do you mean both the coffee machine and the grinder? It could be a good idea although I still don't know them very well so I'd be a little embarrassed to ask 😀
nuovosalario Well, or you can just consult your problems with them until you guys get comfortable together. If they don’t mind helping you grind the beans, they surely won’t mind to share their views.
@nuovolasario se da come il tuo nome suggerisce sei di nuovo salario probabilmente anche il tuo bar ha sbagliato qualcosa perchè qua in italia di caffè nessuno ci capisce un cazzo, ti consiglio se sei di roma di chiedere aiuto a quelli del "Faro caffè specialty"
Good video, but that naked portafilter shot was terribly distributed and actually should've come through into a single stream through the middle, rather than multiple streams at the same time.
Because it is evenly distributed that’s why the multiple streams, when the basket is fully saturated with water then the streams will culminate and form a single stream as in the video.
@@spyketan72 I dunno... there's a lot of places you can see bare basket, 'dud spots', usually caused by channelling in the puck causing uneven flow, and it took forever for the various streams to finally come together into something resembling a stream. I'd expect to see the bottom become evenly covered by liquid at the beginning with no gaps, with any multiple streams joining into one in only a second or so. This took forever.
Great video. Thank you.The possibility of channels can be mitigated by some pre infusion. Preinfusion plus great puck prep will help a single stream to be formed sooner. The final product will also depend on the other factors such as ratios, quality/freshness of bean etc etc and etc !!
I do not think u quite an efficiency giving us a right way, there are so many unprofessional peoples tried to feed us in another way, which is completely not right
I have watched scores of videos on how to pull a better shot - and gone through a couple of pounds of Black Cat trying to figure it all out. This is the first one that has been about learning by what's actually going on by seeing it in the shot. It has been a huge help. Thank you.
It looks like over extraction is complete when the stream becomes translucent. If you look very closely, the stream turns from opaque light tan to a translucent light tan. It looks like colored water pouring out from that point on. Not coffee.
THANK YOU! I needed that bit of information - I could not really see the point of over-extraction. Very much appreciated!
excellent description. I also needed that bit of info, as it's a little hard to distinguish without the terminology.
Thank you! Super helpful. I am a beginner and just got a la pavoni professional and I am struggling to get the perfect shot. Thanks for your help!
Not sure I saw it when overextraction started.
Getting to the exact point is hard. If you wait until it becomes transparent/translucent, the coffee will usually be overextracted by then.
One thing to overcome it is to set a limit eg : time the duration of the extraction process or weigh the espresso using small scale.
You still read the color the make sure whether the equipments are set up right or not.
There was no difference at all
It was hard to see, but it started to ripple more at the top of the sprout hole
Its your monitor/screen.
@@romimuha I have a colour accurate monitor and there isn't any obvious perceptible difference when the stated over extraction begins
The flow rate is more important than the color of the crema. I don't get hung up over crema and blonding. I follow the brew ratio, taste the espresso and make any adjustments as needed.
StivenCabrera3 it's cos you're both newbs. Or you like your coffee underextracted which seems to be the new generation way
This is an immensely useful video for beginners.
That was a guide for the past century
Today's guide is to weight the yield
When using the ratio, scale and timer, you miss out on the flow, because your eyes are focused on timer and scale. Next level after you get all those right then you need to watch the flow! It tells you a lot! It is the next level!
That’s what I did. Once I got my time, brew pressure and grams in vs grams out in line I then looked at shot color more closely. I found that it was pretty spot on (color changes) if I got the others on point. The freshness of the beans makes a difference in colors too I’ve noticed. I’m a total newb but pretty happy with my espresso so far.
I recorded my shots to dial everything in so when they poured I just paid attention to weight. Then I could go back and see the time and flow.
I see the light tan colour, but he lets this flow for a while, and that interval/period is not clear to me
Love it! Great resource. There could be more about bottomless (naked) portafilter since coffee geeks use them more often.
Very visually educating. Thanks!
Brilliant barista training video!
Great visuals! Thanks!
Great video, very helpful, you learn this by experience.
Great shooting but this background music so anoying, better something relaxing when doing this videos
Step 1: pull many shots for espresso video. Step 2: drink all the shots. Step 3: select music for video.
that's awesome explanation...well done
Would also be great to see a bad shot (light tamp vs hard tamp)
👍Great video. Thank you 🇮🇹☕️💪🏽
Better to time, weigh, and taste rather than “reading” by looking at something subjective like colour.
I use a double spout but it runs unevenly so that I have about 70 % liquid in one espresso cup and 30 % in the other. What can I do about it
Great info for a duffo like me probably better than all this weighing malarkey
How many shots died to make this video?
They are in a better place.
this is true for a vibratory pump machine with a constant pressure. what about lever machines with a falling pressure profile? Or what we've learned since 2016?
I love the frowny face.
Does Intelligentsia still use the blinding process to judge extraction? More and more coffee shops are using scales. Scales help insure consistency... that being said, I've had some incredible coffee from intelligentsia
Can this kind of shot be done on a cheap expreso machine?
I'm about to give up on the non-pressurised basket...I recently got 1 for my Delonghi dedica 685 but the coffee seems to always come out under-extracted (around 18 seconds exctraction, thin crema that dissipates fast). I tried everything: tamping harder, grinding finer, dosing 7-8-9 grams (I'm using a single basket). The beans are freshly roasted too. I thought the problem could be my grinder (Ariete grinder pro) not being able to grind finde enough, so I asked my local coffee shop to grind it for me: same results. Any last tips before I give up and go back to pressurised basket?
nuovosalario IF you (and they) don’t mind, bring your machine to your local coffeeshop or invite one of the barista to your place to see if they can pull it off.
I brought my machine to my local coffeeshop. Not only baristas/baristi were glad they have a chance to work with it but I went home with upgraded skills.
@@cappuccinogoodfinger do you mean both the coffee machine and the grinder? It could be a good idea although I still don't know them very well so I'd be a little embarrassed to ask 😀
nuovosalario Well, or you can just consult your problems with them until you guys get comfortable together. If they don’t mind helping you grind the beans, they surely won’t mind to share their views.
water temp?
@nuovolasario se da come il tuo nome suggerisce sei di nuovo salario probabilmente anche il tuo bar ha sbagliato qualcosa perchè qua in italia di caffè nessuno ci capisce un cazzo, ti consiglio se sei di roma di chiedere aiuto a quelli del "Faro caffè specialty"
Mine starts at completely black, without any streaks. Something wrong about that?
Good video, but that naked portafilter shot was terribly distributed and actually should've come through into a single stream through the middle, rather than multiple streams at the same time.
Because it is evenly distributed that’s why the multiple streams, when the basket is fully saturated with water then the streams will culminate and form a single stream as in the video.
@@spyketan72 I dunno... there's a lot of places you can see bare basket, 'dud spots', usually caused by channelling in the puck causing uneven flow, and it took forever for the various streams to finally come together into something resembling a stream. I'd expect to see the bottom become evenly covered by liquid at the beginning with no gaps, with any multiple streams joining into one in only a second or so. This took forever.
@@spyketan72 shouldn't take that long for the flow to culminate into a single stream. Definitely a sign of channelling and bad shot.
Great video. Thank you.The possibility of channels can be mitigated by some pre infusion. Preinfusion plus great puck prep will help a single stream to be formed sooner. The final product will also depend on the other factors such as ratios, quality/freshness of bean etc etc and etc !!
Perfection of espresso
Beautiful
Very helpful, thank you.
good info, could use a different music next time, this one is too noisy...
prefer "River" streams sound?
The horrific music really accentuates the video
Not enough time to read the comments and watch what was being talked about.
Well produced and informative video...could do without the music...eek!
its amazing
My ears are ringing
Why do we watch the flow of the espresso? Plz answer me
really, are you sure!
Headache music trying
To get proper crema
Great
are you sure you gave us the right thing
the background music is distracting and too loud.
Volume buttons / mute buttons are your friend
I can’t get freshly roasted Intelligensia in my local Whole Food’s It’s always at least a month old Are they too busy making CZcams videos?
Not an instructional video; it is just a song. Dislike.
I do not think u quite an efficiency giving us a right way, there are so many unprofessional peoples tried to feed us in another way, which is completely not right
Good video but music Sucks!
awful musica ! les informatif video