Amazing video. Quick question do you start the timer at the point that the coffee liquid lands in the cup or do you include the infusion stage?
@phamscbАй бұрын
thank you for this!
@prabinkhadka77772 ай бұрын
Great 👍 ❤
@skulu3 ай бұрын
Best video on this topic
@djalexxxgr3 ай бұрын
This was one of the best videos on how to dialling espresso and its 8 years old! Just a quick question the time is pump or drop based? thanks in advance
@natan___________4 ай бұрын
i always come back here to remember we know nothing, share the disappointment of our job that we so love (and hope for an update) haha! love from brazil, matt
@user-jp9js9th8o5 ай бұрын
Great description and simple explanation... no Blabla: more scientifically, but also sensible 👌👌👌
@onurorhan86315 ай бұрын
In any method ı have always faced that my water drawn so fast so ı cant create that bloom, i dont why its happened.
@farishafifie212 ай бұрын
Grind your bean finer bro
@onurorhan86312 ай бұрын
15 click comandante ı guess its fine enough
@farishafifie212 ай бұрын
How about the beans that u are using? Is it fresh enough to create the bloom?(around 7days - 1month from roasted date) Blooming happens because they r releasing carbon dioxide thats trapped during roasting
@onurorhan86312 ай бұрын
@@farishafifie21 It was freshed also ı did degassing around 5 days. IMO this V60 is a 1 cup, ı have 2 cup thats why ı dont see a huge bloom
@myturm5 ай бұрын
엄청나신 분이네요, 존경합니다. 저도 먼훗날 나이가 들면 선생님처럼 열정과 집중이 있는 삶을 살고싶네요 39살인데 재미가 없네요 인생도 삶도 ,,,
@plupluplutus5 ай бұрын
3kg of wasted coffee before getting a decent one :D
@dga2235 ай бұрын
Now I know why it’s important to “dial in” grinder and extraction.
@mikaeljohansson8755 ай бұрын
Awesome.
@chuckaddison51346 ай бұрын
So why only one episode?
@mario081336 ай бұрын
This man is explaining dialling espresso and providing ASMR simultaneously
@aarontharris6 ай бұрын
The scientific method applied to espresso. Excellent.
@flyman1234557 ай бұрын
This has been the best video I have seen on brew recipes. It made everything crystal clear. Thank you!
@fantasyb0t7 ай бұрын
Love this video! Thank you so much!
@RedMosquito20097 ай бұрын
As a beginner, I have read many blogs and watched many videos. This is the best one out there and has turned me into an advanced beginner (says me!)
@ferologics7 ай бұрын
idk if the extraction evenness as a last step is a valid point, if anything you should assume an even extraction across all the shots for obvious reasons
@user-md7bf8mc7c7 ай бұрын
wow i'm a newbie and this is the best information on the whole internet THANK U!!! Need to watch this a couple times to get it in my head.
@pathworks7 ай бұрын
This is excellent
@stratosssify8 ай бұрын
very insightful video, i will definitely try to follow this process! thanks a lot!
@CoffeeJsawz9 ай бұрын
Do you need to purge after changing grind size even for the same beans
@seanwolfe93219 ай бұрын
I’d love to know how temp can change all this. Sometimes I think 198*, same exact everything and I lean more towards 203*. I really don’t know how temp plays into extraction…what is sign of too hot & too cold when you think you have all other variables locked down?
@dan138zig9 ай бұрын
Does this apply to pourover?
@dato00710 ай бұрын
I don’t understand how total dissolve solids is not correlated to extraction do tutorial on that?
@verluc10 ай бұрын
Hello, I have a question about the shape of the yeald-extraction chart. From the barista institute: Extraction Yield % = Brewed Coffee (g) x TDS (%) / Dose (g) Now, the ratio Brewed Coffee (g) / Dose (g) is the "Brew Ratio" so we can write: Extraction Yield % = Brew Ratio x TDS (%) Brew Ratio is a value that, in the context of a given shot, is defined upfront, that is it's constant. So, given the above, the relationship between Yeld and TDS should be linear and the same is true if we calculate TDS from Yield TDS (%) = Extraction Yield % / Brew Ratio From a mathmatical perspective, the above formula is actually a line starting from 0,0 and a slope that depends on the Brew Ratio. However, in the video, TDS-Extraction chart is definitely not a line... Am I missing something? Thanks Luciano
@althe10 ай бұрын
No need to taste. I can see that's a superior cup of coffee. No way it could not be.
@corey73610 ай бұрын
Thank you. One of the most actionable espresso videos I’ve seen on youtube.
@giovanniquercia245010 ай бұрын
Stupid question: how do I change the yield?
@ThisAintIt43511 ай бұрын
This is brilliant... as a food scientist I really appreciate the beauty of preserving flavor in this way. Should open something like this myself here in Florida.
@dcenterpoint Жыл бұрын
thank you very much from Thailand
@lomaxlomax2477 Жыл бұрын
Very good video!
@Apazubza Жыл бұрын
I´m still learning how to make a home espresso and this video is great. It let me understand the variables and what happen if I choose to lock a specific one. Thank you
@lailanis1 Жыл бұрын
I'm newbie but no matter what video you see it's still confusing My issue is the taste, I feel if my espresso is not good it's bitter and acidic etc.. Not sure how to differentiate between all these taste. I guess i won't be able to learn unless someone comes and make bitter espresso and make me taste it then acidic and not bitter and again makes me taste it so I could tell the difference between each taste
@ragnvald9224 Жыл бұрын
Sigo esperando la segunda parte de esta serie 😢
@shanespruiell93 Жыл бұрын
I like to consider myself an experienced home barista, but I find myself coming back to this video frequently because it is the perfect example of dialing in espresso. Simplifying something as complicated as espresso is no easy task, so bravo to Matt for finding a way to make it simple and methodical
@amiirsiamian4284 Жыл бұрын
Thanks for this useful video. Please make a recipe for espresso of Columbia's bean.
@dan138zig9 ай бұрын
The concept is the same
@wilsonline90 Жыл бұрын
I'm using a Normcore grooved tamper. Would that be the curved tamper that leads to uneven extraction? Sorry, I'm kind of lost here.
@anyotosetiadi Жыл бұрын
please make the part 2 ! can't wait
@marvidviducich5878 Жыл бұрын
you forgot the most important data point, extraction %
@jordanvangulick1348 Жыл бұрын
amazing video. finally, it doesn't feel so intimidating to try and make a good espresso.
@roryg137 Жыл бұрын
Feel like this video should be inducted into the coffee HOF. This video along with the Thinking Bout You song (which seems to have been muted) is iconic
@angelaslaney1514 Жыл бұрын
No one mention air humidity either. Hot humid air at any given temperature has more heat to give up cooling 1degree than dry air. So following a temperature time curve accurately does not accurately reproduce heat exchanged to the beans.
@intermarer9145 Жыл бұрын
At some point during all of this - thin jets are spraying your whole kitchen and you have no idea what's going on!
@latteARCH Жыл бұрын
What does "balanced" mean here?
@mijnnaamisaaron Жыл бұрын
Roast papa Rao
@alvarobesnier Жыл бұрын
Is there a point to tap the v60 for a flat bed after 2/3 of the water already passed through?