I’ve been trying to get shots on a darker roast at 200 degrees. Going to lower it to 93 degrees and see.

Enjoyable Vid! 😁

Only 1 type of coffee - espresso. Short, strong and rejuvenating. Everything else is shi7.

I am impressed by the level of technicity compared to other videos on the same topic still on YT. Just a question though for a home coffee machine and small jug (350ml at the edge but I only use the 6oz/175ml line). You said that we stop steaming the milk when the jug is too hot to be touched. Fair enough but what happens when I need one jug per cup of coffee and have many coffees to make with the same jug? The jug will already be quite warm when I prepare the 2nd coffee.

I have an air emulsion tube over the wand with a hole on the top where it fits onto the handle an a hole at the bottom of the tube next to the nozzle. The steam actually draws air from the upstream hole downward into the milk by gravity

The cheap grinder ruins the comparison

this test was stupid, why put them in two different coloured cups, why allow art. who put so little thinking in an experiment like that

I think once a machine is dialed in anyone can get make fairly decent espresso with a clear manual after a short amount of time. Steaming milk and especially latte art are much more skill based.

In a world of complex brewing methods, Thanks a lot validating my way of brewing cold brew. I used to used steep coffee grounds in a mason jar, and filter when needed in a V60. (Ginger ale & cold brew was my personal best)

Pineapple on pizza like chocolate on cappuccinos.

You’re a legend. Thanks mate.

Very, very good, 👍😁

Interesting that Pro Barista on a normal home machine cant make a better coffee then non barista on expensive commercial machine can make equivalent flavour. So pro barista isnt a pro but a good expensive machine operator.

The bonus tip is top notch

The tamping is not a myth. Studies show 20 to 30lns give you the greatest taste, extraction, etc. Look it up. This is why adjustable impact tampers go between 15 and 30. Studies show anything higher than 15lbs is a drastic difference than light to no tamping. But the 20 to 30 is the sweet spot.

Where can I see more content with Jade? 😍

Superb

You didn't include Atomic's and Atomic-like in the stovetops.

These things have a big influence. Boiler pressure- 1, 2, 3 or 4 hole steam tips- the size of steam tip holes in relation to how many there are - the spacing pattern of holes and the angle they're on. Jug spouts that have a deep channel coming to a large oversized spout, with a pronounced tip. And steam that isn't too wet.

Came here to learn how to make a Mocha. Ended up learning how to make a Mawka.

Some mistakes in the test: why was his grinder already set? Set his grinder to highest (coarsest) setting and let him find the right setting for espresso. Do the same to her, of course. He had the grinder advantage + grinder settings already dialed in, that’s even more important than the espresso machine! And let her use a bottomless filter.

informative, thanks

There's no way Josh's water temp can be 96 degrees with the equipment he uses. Am I missing something here?

The Nitropress with a cartridge is infusing 100% nitrogen the other is infusing air (78% nitrogen). Did you notice a difference in texture, taste,or how long the bubbles last?

For me French press is the best brew for ...hom.e😊😊

Hello. Are you still making videos ? You have some of the best on the market on coffee related subjects.

lol 400 dollars is not cheap enough. I have one that 63 dollars lol.

Australians love to bash italian coffee culture and think they have the best coffee in the world, yet australian coffee is massively overrated, plus I don't think I should be able to grow a full beard while waiting for my coffee to be ready in Australia. Third wave hipster pretentiousness at its finest.

good discussion points.....crema can be an indicator (or not) of channelling....

I work for a coffee company and we needed to put instructions on a pack of coffee for consumers to use a French Press, popular in our markets. I cupped several methods, including these two, with a Q grader in blind tests. The "slower" method produces slightly more acidity but the faster method had nice balance. Fine ground coffee has more body so we recommend it. Most consumers prefer simplicity so we show the faster, simpler method and suggest 12 grams (one heaping tablespoon) per 250 ml (one normal size coffee mug) of fine ground coffee. The pictogram on our pack shows a tablespoon with coffee and the mug. We found out in consumer surveys that coffee drinkers overwhelmingly like their coffee served as hot as possible. Thus, we aren't recommending letting the coffee cool before serving on the pack. That's up to the individual. At home I use the simple method but stir the coffee with hot boiling water 60 times before pushing down the plunger. I don't let it cool. Like the consumers we researched, I only want coffee served hot. I don't buy coffee in a coffee shop served luke warm. If it isn't hot, I won't go back to that coffee shop.

Coffee art is absolutely meaningless.

john Bon Jovi?

Thanks for the video. As a coffee drinker, what is the different of coffee between cafe and petrol station? Thanks.

skateboarders are great baristas

Entertaining, but rubbish.

I think we must interpretate like the steam push the milk from the edge of mug to create a vortex, like the flowing water push the blades of a mill. A kind of... ^ ^

If the extraction time was longer using a higher tamping pressure, does that mean I can use the higher tamping pressure and increase the grind size to get different, and maybe better results? I'm asking this question because I have a normcore v4 tamper with 15, 25 and 30 pound springs and I don't know which one to use.

Can i just ask. where's your water filter, there's not one in the water tank, or are you in a soft water area?

georgia is so sweet xD

The answer is to get an Espro Press. FIlters out the silt and sludge, lets through the oils. Full bodied yet crisp with great clarity.

get a cheap delonghi, breville or italian and simply buy a non pressurized double shot basket, a grinder and a scale and dial that in and it will meet restaurant grade coffee once you have the right blend and skill. throw away the pressurized filter - its of no use with a grinder. its made for corse already ground coffee.

Traditionally, a cappuccino had a whole lot of fluffy foamed milk on top. If you go to Starbucks, you still get them that way. It’s only on KZbin where I see cappuccinos looking a lot more like lattes.

I was taught foamy milk first then shot in the middle.

I only actually freeze my decaf. For my other coffees just close the container it came in again and make sure I finish it within 6-8 weeks of roast date.

You’re a life saver. after trying so many methods and even methods from the winner of latte art world championship didn’t help me haha. Thank you sooooo much. I hope you have a wonderful day!!

For ice latte, I do 1 shot with ice cream then add milk and honey. Or I will use frenchpress give it some thickness for the milk then add the 2 hots of coffee :)

5:55 did she just blow on the coffee! eww

what about when the pro uses the pro equipment vs the beginner uses the household machine

So what are frozen beans going to do to my grinder?thx 🙏

Найкраще пояснення, яке справді чітке. Одразу зрозуміло що потрібно робити ❤