Absolutely superb job !! Thank you so much for clearly sharing your expertise, after all my years of home roasting and brewing I’m now buying scales with a timer after watching this. I’m looking forward to more consistent results.. keep up the awesome work 👍
@ArtistiCoffeeRoasters3 жыл бұрын
Thank you. We will soon look to do a series around home roasting and link it all together. Cheers luke
@aurtisanminer28272 жыл бұрын
I wish I knew of a local coffee shop with a barista as knowledgable as this guy!
@ArtistiCoffeeRoasters2 жыл бұрын
Head to an Artisti Cafe Partner 👊🏻
@aurtisanminer28272 жыл бұрын
@@ArtistiCoffeeRoasters do you know of any around Anchorage Alaska? We have endless coffee stands but they sure aren’t the same. Lol. Their motto is to hire the prettiest faces they can find regardless of skill.
@anthonybotonis5841 Жыл бұрын
I have had so many people disagree with me when i say preinfusion is part of your shot time, as you and many other pros have mentioned. I may just share this vid next time👍. Keep up the great work👌
@hannabillonid71772 жыл бұрын
I love your videos especially for a beginner and someone who wants to learn more🥺 precise and accurate thank you!!!
@ArtistiCoffeeRoasters2 жыл бұрын
Our pleasure. Thanks for the feedback
@RumoHasIt2 жыл бұрын
So thats why my espresso wobbles at the end! This was so interesting to watch! Thank you so much
@ArtistiCoffeeRoasters2 жыл бұрын
Cheers, glad it helps you.
@rafeekmahroof73209 күн бұрын
Good expaland in coffee knowledge
@Boutit031 Жыл бұрын
Weeks of research summed up in one video. Wish I'd found this sooner - thanks mate 👍🏾
@socrates1954 Жыл бұрын
Omg finally!! Perfect video. I was starting to think there was conspiracy between barista's to never mention whether or not pre infusion was counted in the timing.
@hardsoda3 жыл бұрын
Another great video, thank you very much guys ! I own a Rancilio Silvia for five years and I have started working as a barista recently, your videos help me so much. Greetings from Falkland Islands.
@ArtistiCoffeeRoasters3 жыл бұрын
🙏🏻 congratulations on the job!
@gordonheazlewood306711 ай бұрын
Thank you so much for this great incite into chasing the perfect coffee !!
@ArtistiCoffeeRoasters11 ай бұрын
You're so welcome! Cheers Luke
@bacca713 жыл бұрын
Been watching that transition from mouse-tail to 'wobble' for many years without thinking too much what that meant. Appreciated learning the explanation of that, plus a few other fine points (such as new vs old coffee expansion). All laid out clearly and logically, and very easy to follow. Very useful information that will likely help transition to a new coffee more quickly. Also I've not used the prebrew function of my late model GS3-AV as much as I should have, but will try your 2s 'on' +2s 'off' + 'finish' a try now that I know what to look for (I might have been overdoing it).
@ArtistiCoffeeRoasters3 жыл бұрын
Thank you, let us know how you go with the pre brew! 🤙🏻
@bacca713 жыл бұрын
@@ArtistiCoffeeRoasters Played around with the prebrew functions on my GS/3-AV the last week, using both newer and somewhat older coffees and relating results to what you were discussing here. Understand a bit better what is happening in the coffee aging, grinding, and extraction processes and the role of time. That was a particularly educational video for me. Thanks for that!
@fkrtna3 жыл бұрын
new info to learn today. many thanks for sharing. great machine to have scale built in!
@ArtistiCoffeeRoasters3 жыл бұрын
Cheers thanks. Yes it’s a really nice machine. Very blessed 🙏🏻
@Will146703 жыл бұрын
Thanks for the great video. It's a 4 hour drive for me to your cafe but man, is it tempting.
@ArtistiCoffeeRoasters3 жыл бұрын
Your always welcome! Perhaps we can arrange a session for our YT viewers!
@mahisoni56913 жыл бұрын
Mopkipo
@sjazzp5 ай бұрын
@@ArtistiCoffeeRoasters Although I had a delicious coffee at your shop, I’ll be happy to drive from Brisbane to Coffs Harbour if you schedule that workshop for your viewers
@babackd.6485 Жыл бұрын
concise and accurate on every point 🙏🏻👍🏻🌹. I think I'm going to watch every single video on this channel.
@quokkapirquish68253 жыл бұрын
Great video, and that coffee machine is awesome
@ArtistiCoffeeRoasters3 жыл бұрын
Thanks, yes it sure is, love meaning coffee on it.
@jeffreyschwab53042 жыл бұрын
This was super helpful. Thanks!!
@ArtistiCoffeeRoasters2 жыл бұрын
Glad you enjoyed it. 👍🏻
@allegro482 жыл бұрын
Thank you for posting this great video - for me, it is the most helpful that I have found on this subject. I wish I had found this kind of information years ago ;) I have a set of scales on the way, but already I am starting to adjust my shots based on the information here. Thank you, again!
@ArtistiCoffeeRoasters2 жыл бұрын
Great! Thanks 😊
@rossyhead697 ай бұрын
This is excellent, I’ve only been getting about 18seconds for the extraction but this was from when the droplets appeared as I was “told” I was supposed to wait to time it. This now means I’m probs closer to 27/28seconds for the whole thing for 38g from 18g in which sounds pretty close. Thanks!
@ArtistiCoffeeRoasters7 ай бұрын
Our pleasure. Yes it’s from water contact time. Cheers luke
@MikeServis3 жыл бұрын
sheesh . . . people say I know way too much about coffee - your formula was just like mine too. Nice video
@ArtistiCoffeeRoasters3 жыл бұрын
Thank you, we are always learning and searching for answers. 🤙🏻
@HaekalAlchatieb2 жыл бұрын
Wow what a rich and thick espresso you have
@brucesherborne4083 жыл бұрын
Great tutorial- 😊
@ArtistiCoffeeRoasters3 жыл бұрын
Thank you
@zenadventurer692 жыл бұрын
Your team consistently makes the most useful, informative video on the coffee tubes. Thank you.
@ArtistiCoffeeRoasters2 жыл бұрын
Thank you. We appreciate the positive feedback! More to come!
@wiesawkobylinski9851 Жыл бұрын
Great film, a lot of informations. Thank You, great job.
@vcixi3 жыл бұрын
This is awesome thanks
@ArtistiCoffeeRoasters3 жыл бұрын
Our pleasure 🙏🏻
@lucr1016 Жыл бұрын
Thanks for this video .. Helps me a lot to understand the variation of the same coffee, but of different boxes bought at different moments/shops .. ;-) ... I will try 2 seconds pre-infusion vs no-pre-infusion ... as without pre-infusion, I am at 6-7 seconds before first drop of coffee comes out. Greatings Luxembourg/Europe ..
@Brisbaneview Жыл бұрын
This video is gold! Helped a lot thanks.
@dodongleo7723 жыл бұрын
Thank you for the tips
@ArtistiCoffeeRoasters3 жыл бұрын
👍🏻
@andisea40063 жыл бұрын
Thank you for the video
@ArtistiCoffeeRoasters3 жыл бұрын
Our pleasure
@andrewpratt44813 жыл бұрын
Awesome video! I am learning so much from watching. Thank you!
@ArtistiCoffeeRoasters3 жыл бұрын
Our pleasure!! 🤜🏻
@vladimirsvacko79672 жыл бұрын
Nice and clear :-D. Thank you!
@ArtistiCoffeeRoasters2 жыл бұрын
Thanks 🙏🏻
@Brownnoising Жыл бұрын
You guys are the best 👌
@richardvila311 ай бұрын
Excellent class professor Barista!
@ArtistiCoffeeRoasters11 ай бұрын
Glad you like it!
@kimbridge55924 ай бұрын
awesome thank you
@ArtistiCoffeeRoasters4 ай бұрын
You're welcome! :)
@BEXITER Жыл бұрын
Great! Thanks!
@ntprofman Жыл бұрын
How long do you recommend for a pre-infusion for an 18g shot? Also, what does the "wobble" look like with a bottomless portafilter? Thanks for the excellent tutorial--really helpful!
@ArtistiCoffeeRoasters Жыл бұрын
Only up to 5 seconds until the shot pours out unless you have pressure profiling. Look for the extreme white colours and it speeding up. Cheers Luke
@lloix3 жыл бұрын
As always, a thorough discussion of a topic we've all wondered about. I'm going to be watching out for that wobble! One question: any tips for those mere mortals among us who have to rely on a semi-auto without a pre-infusion option for their daily brews?
@ArtistiCoffeeRoasters3 жыл бұрын
It’s not a shame to have a semi auto, it’s better than instant! 😂 find fresher roasts and allow the beans to expand as they usually can’t grind fine enough so use the puck expansion to your benefit
@lloix3 жыл бұрын
@@ArtistiCoffeeRoasters Yay! I'm regularly getting my roasts within a day or two of the roast date (although I age them exactly as long as each roaster recommends), and I have a Ceado--that must be why my pedestrian palate has been so happy with my home brew!
@stephanc7192 Жыл бұрын
Thank you
@fitzytom3 жыл бұрын
Great video, would have loved if you added in taste when reviewing the shot. Keep up the good work.
@highcarbrider2 жыл бұрын
Great video, I’m still trying to understand taste as in if I need to lengthen or shorten my shots.
@ArtistiCoffeeRoasters2 жыл бұрын
Sure, we can look at doing a video about taste, it’s very subjective but we could give some tips, thanks for the idea. 👍🏻
@jackmesiha9608 ай бұрын
Thx alot
@fabricedevos42732 жыл бұрын
Thanks for this very instructive video. I think I have understood why sometime, after having brew a coffee, the puck is stucked to the grouphead (so when I remove the porta filter, surprise! it is empty...). Probably because there is a too small amount of coffee and the grind size is too small and need to be ground coarser.
@mannyk76342 жыл бұрын
too small amount of coffee usually results in the opposite problem - of the puck breaking up or have dents and holes on the top. Sticking to the group head usually means too much coffee or too shallow tamp
@nguoffroosvelt91332 жыл бұрын
Good time
@ArtistiCoffeeRoasters2 жыл бұрын
👍🏻
@user-zj9hg2gv7z4 ай бұрын
Please note the timer should start when liquid espresso enters the empty cup which has already been tared and is at 0 grams. How can you properly time a shot since different machines may or may not have pre-infusion with a delay following infusion. Also different machines may have different start times due to the type of pump or inherent differences in the machine. I will re-iterate. The timer should start immediately when it detects a change in weight of the auto-tared vessel and end timing when weight change terminates. This is how I time a shot even when using different machines. Weight of coffee grinds in to weight of liquid out determines the ratio while keeping extraction time to 20-35 seconds. Above or below these times adjust grind levels
@jonkjon Жыл бұрын
Should we still see the "wobble" when using a naked? Thanks for the great content!
@ArtistiCoffeeRoasters Жыл бұрын
No as it’s a vortex, look for the blonding and weigh your shot for your recipe end weight
@ksquire13 жыл бұрын
Would it still work to aim for 30-32 seconds, but for a much smaller dose like 15g in, 30g out?
@ArtistiCoffeeRoasters3 жыл бұрын
Yes, you may fine it’s more like 28-30 but if it’s not and acidic coffee you can push the pre infusion a little longer to say 10 sec and get super syrup drips at the start
@robbob14923 жыл бұрын
@@ArtistiCoffeeRoasters Not sure if I understand. For a 15g basket, 30 grams out, in how much time? From when you start the group head or when water hits the cup?
@ProperCh3 жыл бұрын
@@robbob1492 the exact time doesnt matter to be honest. Its just a measure to see how long the water contacts the coffee for propery extraction. If its too fast the extraction will most likely be underextracted if its too slow its most likely to be overextracted. Its more important to watch how ur shot flows and how it taste in the end than shooting for an exact extraction time. Thats why the recommended range for time is 20-30 or 25-35seconds. You can measure from first drip in cup or first button press. When comparing times it will be the same if ur consistent with how you time.
@coyzmann3 жыл бұрын
Great video Question though : If we already dialled in with ratio 1: 2 in 30 secs, If we want lesser ratio, say 1 : 1,5 (ristretto) do we reduced time to around 20 - 23 seconds, or do we grind finer to reach 30 sec for that ratio?
@ArtistiCoffeeRoasters3 жыл бұрын
Keep the same Recipe, don’t change the grind, stop the time at the ratio you desire. 👍🏻
@oracla3 жыл бұрын
Actually a ristretto requires a finer grind. However that would be a nightmare for a cafe, so the don't do it like that.
@nimitzg3 жыл бұрын
@@ArtistiCoffeeRoasters sounds off to me. if you need a lower yield and would like to keep that great taste of recipe you need to re-dial in your shot: lower your dose in,keep ratio,change grind (resistance has changed) wish for the best and taste.re-adjust again by taste. If you just stop the shot earlier you'll get it sawer/salty.
@anthonybotonis5841 Жыл бұрын
Artisti coffee knows whats going on. A ristretto means (restricted) as in restricted espresso. The last part of an espresso extraction gives a watery bitter taste which balances out the espresso taste. A ristretto is a punchy sweet shot with a heap of body which is what a espresso is 2/3 of its extraction so thats where you stop the shot about 22sec in from a 30 sec 1 to 2 ratio espresso
@frizky1012 жыл бұрын
So essentially it all depends on the specific type of brand/blend of coffee you're using as each one has its own ideal recipe? e.g. dose, yield, brew time, brew temp
@PhantxmWitch2 ай бұрын
One thing I’ve been curious about with you guys is you never use any form of wdt distribution only the ncd distributor. Is a wdt tool not necessary for good extraction?
@kcvapor74373 жыл бұрын
As always from Artisti. Great tips from knowledgeable people!!!!!! Question? Are always counting pre- infusion in with the whole time? For example, if I'm aiming for 20gr in to 40gr out in say 30 sec. Am I counting pre-infusion as a part of that 30 secs? Or do you ever say your pre-infusion time then do your 30 secs of regular extraction? Thanks! Troy from Kansas City, Missouri USA!!!!
@ArtistiCoffeeRoasters3 жыл бұрын
It’s counted in the 30 sec, so you can assess the how the coffee is reacting
@kcvapor74373 жыл бұрын
@@ArtistiCoffeeRoasters Thanks so much for answering my question! That makes total sense as far as assessing how the coffee is reacting! Thanks!!!
@ljdelgado Жыл бұрын
Great video, but left me with a couple questions. First, should you have stopped at 1:1 (at 5:25), can you call that a ristretto? Second, is the "wobble" as easily noticeable with bottomless portafilter? TIA for this and all the knowledge I've gotten watching your channel.
@ArtistiCoffeeRoasters Жыл бұрын
A 1:1 is a ristretto, you can stop there if that’s what you want to achieve, seeing the wobble is the bottomless is a bit harder, it will be a faster pour and very pale.
@ljdelgado Жыл бұрын
@@ArtistiCoffeeRoasters Great feedback, much appreciated! Today I "tweaked" my Barista's grinder and pulled a 1:1 on 25 seconds. :)
@jensschubert55513 ай бұрын
Since most folks recommend 25-30 seconds, do you go for 32 to include the short break after pre-infusion? Also, is there a video why you go for 22.5gr and 32s? What I find is mostly around 18gr and 36-45gr yield.
@ArtistiCoffeeRoasters3 ай бұрын
The 18g etc is the lower smaller baskets. We like the larger dose to help with the larger milk volumes.
@MrEye4get17 күн бұрын
All those different extractions with different grinds and times, but how does the coffee actually taste?
@Sandboxoverland8 ай бұрын
I’m hooked on your videos. Love it. I own a EMC Sycronika. Can you recommend a 21 gram basket that will fit my porta-filter. I can’t get it to fit in the brew head the 8mm gasket and definitely not the 8.5mm gasket. Can you help please.
@NapatKitilerd Жыл бұрын
exelence video and i have a questions pls. how much to aged a light roast,medium roast and dark roast for a perfect coffeebean?
@pizzaboywoodfiredoven Жыл бұрын
I felt like this guy was my science teacher, let's do experiment guys, we will hypothesize, record the results and evaluate! 😂
@ArtistiCoffeeRoasters Жыл бұрын
i never liked science class, now i am the teacher 🤣
@KatinkaEnglish2 ай бұрын
How much water do you have programmed to come out of the machine in order to get your 45ml espresso at the end?
@ArtistiCoffeeRoasters2 ай бұрын
It is not about programming the water amount, it more about getting the extraction perfect then you set the volume based on the espresso you get not the amount of water that goes into the espresso
@hangtran490 Жыл бұрын
What coffee brands do you recommend buying to make good espresso?
@heycooley6 ай бұрын
Wobble 👍🏻
@markwilson80192 жыл бұрын
Thank you for the great tips. What machine are you using in this video?
@ArtistiCoffeeRoasters2 жыл бұрын
It’s the new La Marzocco gb5 with scales
@emmanoble54982 жыл бұрын
What is a general rule of thumb when it comes to pre infusion times? Between 5 -10 seconds? From spout to cup? Does running the shot down the side of the cup as opposed to in the centre make any difference to the crema? And the pour,is 30 secs roughly optimal ? What does the perfect start of the pour look like? , (optimal drip to mouse tail ratio?) What is too old for bean age? How Does room temperature changes from colder in the morning to hotter/humid later in the day affect the variation of extraction?( I know it does affect the grind) does it affect dialing in the weight of your shots? with a sometimes 20 degree temp to 80 % humidity shift ? How do you nail the extraction of pre ground decaf, Without losing your dignity and the will to live ? Lol
@ArtistiCoffeeRoasters2 жыл бұрын
Ok, so there are lots of questions here, 7 secs, drip then pour, 30-32 seconds, we preferred side of cup or float in the water if a long black, 25+ days old is too old, drip then mouse tail.
@Likeandshareadv3 жыл бұрын
Thanks for your great videos ,, i have a question, if my double shoot for "14 grams" my yield is 28 , so how many seconds it should take to get good one ??
@ArtistiCoffeeRoasters3 жыл бұрын
It should be about 28- 30 seconds,
@ronaldpiecek3535 Жыл бұрын
including preinfusion and pause after preinfusion ? e.g. 2 pre - 2 pause
@NovolavaBeamish Жыл бұрын
Great video. What is the make and model number of your scale?
@ArtistiCoffeeRoasters Жыл бұрын
We use the acaia Luna scales for the dosing and under our Esprssso cups as they are water proof and it has an app with lots of cool features
@ammarrafiq1535 Жыл бұрын
My question is that what is the major difference between boiler and heat exchanging machine and how we find that which one is boiler and which one is heat exchanging
@ArtistiCoffeeRoasters Жыл бұрын
Sure, we will shoot a full video on this, an easy way to tell this is home machines will have 2 temp settings being displayed or 2 sets of pid gauges. Dual boiler allows you to change the brew temperature seperate to the steam temperature
@SanMartan3 жыл бұрын
I stopped worrying about time along time ago...more what I can get out of each coffee using different pressures throughout the extraction
@Anarchsis3 жыл бұрын
Especially true when you have a manual Lever espresso maker. You can play around a lot more.
@rashidkolpo36833 жыл бұрын
Nova simonelli Apia versions came up with a "Soft infusion" system which throws out these classic look outs out the window. Now usually a gush of liquid comes out as soon as you press, then slows down (even to drops) later. I personally don't like Nova simonelli's approach. How ever I have to admit, the soft infusion, does reduce channeling significantly, that we used to get in VBM.
@ArtistiCoffeeRoasters3 жыл бұрын
Pretty sure the soft infusion has been around on many machines. Any way you can expand the coffee a little is great in my opinion. Cheers luke
@oracla3 жыл бұрын
I would argue the explanation about the puck "floating" is incorrect. What happens with finer grind is you wash out more of soluble material and the puck actually shrinks and reduces its pressure to the walls of the basket (also, the soluble material is inherently sticky and with a good extraction there is less "glue" in the puck left). This is not a problem as the puck only "floats" when the solenoid valve kicks in and there is a moment of reduced pressure in the group head which pulls/lifts the puck.
@MarFor03 жыл бұрын
+1
@ArtistiCoffeeRoasters3 жыл бұрын
Hmm.. thanks for the info, what you are talking about I will assume your have watch the clear naked handles videos on extractions. Yes the exhaustion of pressure from a solenoid valve or a manual leaver closing will such the coffee puck up or show up cracks in a puck. But it will not effect the flow of the coffee (while water is still flowing) which Is presented as a very fast flow at the end or about 2/3 through the extraction.
@oracla3 жыл бұрын
Ok so I guess we agree. The puck is not at any point floating during extraction but after the fact. The reason for the fast flow is simply because the puck erodes. FIlter baskets are usually slightly curved at the bottom and we usually use flat tampers, so the puck is a bit thinner on the outside, that is where extraction (given the technique was generally good) and also over extraction (fast flow) begin. This can be seen on a naked handle.
@Drmunnybear3 жыл бұрын
What size basket do you use for this? Do you need a larger basket to allow room for the coffee to expand/rise?
@ArtistiCoffeeRoasters3 жыл бұрын
We use 21g baskets that you can dose 22.5G in. It will actually hold 28g so we have oleochemicals room for expansion. If you have a ridged basket you can dose 2-3mm under it and it will work well. Cheers luke
@Drmunnybear3 жыл бұрын
@@ArtistiCoffeeRoasters Thanks Luke!
@Helmylovecoffe Жыл бұрын
What is the right brewing time if using a 51 mm portafilter with 15gm of coffe
@DevoutDaily Жыл бұрын
Cool video, I got el savador chocolate flavourful caramel notes that is only two weeks old and it's running too fast, I've tried everything, it's so frustrating🤦🏾♂️I am using 18gram, at finer it taste bitter😢
@ArtistiCoffeeRoasters Жыл бұрын
Have you tried I increasing your dose to 20g and not as fine? Is it a dark or light roast
@DevoutDaily Жыл бұрын
@Artisti Coffee Roasters. it is light roast, I was sticking to the traditional 18gram and within 11-14 secs its all emptied out, I will increase the dose now that you have said it, thank you so much.
@kingbishop2005 Жыл бұрын
❤❤❤
@starknightcronos Жыл бұрын
if i grind my beans finer, i would get the proper time and yield, but my cheap espresso machine would generate very high pressure about 11-13 psi. Is this a common problem for cheap machines?
@ArtistiCoffeeRoasters Жыл бұрын
Yes it is, if it’s a vibration pump they are now changing the pressure to be higher up to 15 bar in some machines. As long as the water makes it’s was thru within the first 10 seconds you should be fine. Cheers luke
@beyondfshn2844 Жыл бұрын
Question so with take out orders since usally three size cups does your coffee dose change for the size of cup so if u want a latte does the does of coffee change per size cup or the milk or both I got a lot dialed in as far info but always lost with watching shops in USA and pretty sure they do it all wrong I would love have coffee cart and add twist of my version of coffee but stuck on ratio for the size cups
@ArtistiCoffeeRoasters Жыл бұрын
The milk changes per size, and the coffee. Do a double ristretto in 8oz, double shot in 12oz and a split double and a double in 16oz
@beyondfshn2844 Жыл бұрын
@@ArtistiCoffeeRoasters thanks kindly you guys and lady’s are the best I have plans for near future so plan keep in touch. I’m huge coffee lover and love teaching what I know and love learning from use!!!! Would love to meet a few of you someday. Lots of caffe in USA in my state do stuff totally wrong and none give that good experience. It may just be me since I like coffee more then most but I like that vibe and learning as I order my coffee etc as what I plan to do in near future. Thanks kindly for all the videos you taught me so much. Was just lost on this part I always understand dose yield etc etc but sometimes in caffe shops I watch them and never seemed like they changed the amount of coffee just milk unless I was not watching good enough. And most don’t seem take price in the work example even on take out order don’t slack not make art on top just bc it’s covered to me that is lazy just dumping milk in. Lol see is Americans do it wrong usually see 12 16 20oz cups not the 8 which i like 8.
@beyondfshn2844 Жыл бұрын
@@ArtistiCoffeeRoasters use should make a video on this what shots to pull and how much milk for each take out cup size for each drink hot cold from latte, cappuccino, macchiato, mocha etc!!!!!!! And I had other question is there a certain name for coffee that has a layer sweet condensed milk on bottom with shot espresso then your pick of milk steam on top espresso foam or latte art On the top that espresso or is that a new drink since using condensed milk I also make my own Verizon of a Vietnamese egg coffee is why I ask I like to use condensed sweet milk bottom layer drizzle Carmel around cup then espresso shot then froth milk close to latte or flat white to be honest then the egg topping foam.
@user-xx8hi2dt4w9 ай бұрын
How do we make good espresso?
@norhaimendayag2813 Жыл бұрын
What was the proper time of heating the milk for latte?
@yusufhiladostream35932 жыл бұрын
hi there, i just want to ask if i can do some coffee menu using french press
@ArtistiCoffeeRoasters2 жыл бұрын
We will play with them one day for sure. 👍🏻
@CraigGoh Жыл бұрын
Hi! I have a uestion, what happens if u pull a shot nicely at 30s, and ratio 1:2 but the coffee still tastes over extracted. What do you adjust next? Do you adjust the yield and try to keep the time?
@ArtistiCoffeeRoasters Жыл бұрын
The yield should still be 1-2, time is flexible so try a longer and a shorter time and then taste, some coffees do change recipes, these are a standard to work from and use taste to adjust. If over extracted taste lessens the time
@CraigGoh Жыл бұрын
@@ArtistiCoffeeRoasters so in this case, i will shorten the extraction time by adjusting grind size (ie coarser)? but keep everything else the same?
@elvispleho5777 Жыл бұрын
So which one did taste the best?
@WanAuria Жыл бұрын
Thank you for the note. Mine is 16g and run only 20s. Is that normal, cuz the finer the bitter. On the contrary, I like the acidic flavors
@ArtistiCoffeeRoasters Жыл бұрын
Brew recipes with doses, yield and weight can vary a lot depending on equipment and coffee being used. They will also vary depending on individual taste. The important thing is to come up with a flavour profile that you enjoy then repeat it using the same method/ recipe.
@slovingsole2 жыл бұрын
Great video! I have a question. I'm doing 17g of coffee with a 1:2 ratio and aim to hit about 25 secs but after my preinfusion which is about 8 secs my shot will pour out fast and then it tends to slow down. Any suggestions that I can maybe change?
@shameelali25492 жыл бұрын
Ur grind needs to be much.more fine,it should run slightly faster around the 18sec mark.
@ersozen2 жыл бұрын
6:22 what is the brand of this cup?
@riaanventer1816 Жыл бұрын
Does it depend on the type of the coffee or how much you put?
@ArtistiCoffeeRoasters Жыл бұрын
its is more about the amount of coffee, as the varying grind amounts slow down or increase the flow giving you more or less time
@JuanPablo-kj9dg3 жыл бұрын
I'm new in this universe, I've been trying to pull a proper shot of espresso, despite I get all the timing right and the espresso looks great I cannot get rid of the sourness. I tried to reduce the dose, grind finer, increase the ratio 1:3 but not getting much different, still sour and tasteless. Any advice to get on the right track? Thanks
@StefanHanrath3 жыл бұрын
Try to get a very freshly roasted bag of beans (ideally roasted a week earlier). If impossible to get a fresh roast, perhaps illy will work in a pinch (their cans are well sealed), and try with a darker roast (with darker roasts, to counter bitterness you may need to adjust grams of ground coffee : water ratio, to less water output, e.g. less than 1:2, more towards 1:1,5) Low temperature may also lead to underextraction (sour / salt) if your machine & filter holder aren't heated up properly.
@ArtistiCoffeeRoasters3 жыл бұрын
What a great reply, thanks Stefan. The coffee your using will play a big part in this. Try find a coffee the is aged between 10-20 days. If coffee is too fresh (under 7 days) it will be more acidic and can be sour. I can only assume your trying this black? If you're drinking it with milk, I'd be questioning the milk too. Sourness is usually representative of under extracted coffee. Going finer isn't always the answer, especially if you've got not a large dose. I'd be trying to increase your dose rather than reduce it. Hopefully this helps, let us know how you go.
@JuanPablo-kj9dg3 жыл бұрын
@@ArtistiCoffeeRoasters I'm using the Illy and it's fine, the other one at the same settings is still acid, I'll try to reduce the dosage and see what happens.
@dazzle122 жыл бұрын
I've watched this twice. Did I miss the punchline? How were the shorter/longer brewtimes worse? Sour/bitter, over/under extracted. Why does time matter?
@kiwumulodavid89242 жыл бұрын
🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰 Better you change your label from Artisti C R to CONTENT ZONE . Thanks alot