Make coffee to taste bold, rich & robust - Not Bitter!

[@michaelwilliams5110]

To further confuse things, the word strength is a technical term in coffee brewing, which describes the amount of coffee material in the beverage versus the amount of water. James Hoffmann touches on this in a recent video, describing how you can get a stronger milk drink counterintuitively by Brewing with more water, which extracts the grounds more.

[@theycallmegomez]

Also the machine might brew with hotter water

[@muhindoderek2219]

I watched that video of James talking about it

[@EsotericArctos]

James Hoffmann is a great resource and he has spoken about "strength" in a few videos, even one that popped up as a recommendation when I was watching this one that was titled " There is no "worlds strongest coffee"" which I am going to watch after this as it has my curiostiy piqued. Strength is not a technical term as such, as strength is subjective. You can determine TDS in the final brew, but for the same TDS, 100 people will call it 100 different strength levels. Strength is subjective in ALL categories. I can bench press 100kg, but does that make me strong? To some people, yes, to others no. Subjective.

[@mrdobalina3451]

You start out by saying that you think the word strong is a strange one to use when describing coffee taste but your own website uses the word to describe at least two of your coffee beans (e.g The Fix and Champion). Just say’n. Good content though, I learnt a lot.

[@balmatian]

Let’s not talk about using the term ‘strong’ but your web site uses the exact term

[@margaretriverroasting]

Great Video lads!

[@mbrylewski]

Will I be able to achieve this on my Gaggia classic 2019

[@EsotericArctos]

I find it interesting you say not to keep coffee in the freezer, as a lot of highly regarded barista's will say coffee beans actually freeze well and keep very well in the freezer. Not in the fridge, but in freezer :). What's your reasoning for saying not to freeze coffee beans? I am curious because it seems contrary to other advice. Also, what would be the best water filter to use, without breaking the budget?

[@TuoInside]

I am always on the hunt for those blueberries!

[@arbousiersles7381]

thanks for this reminder;)

[@O.G.LIL-MAN]

How you saying not to use the term 'Strong' you used the term in the video talking about Cortados and Piccolos ( kzbin.info/www/bejne/pJSnppSaq9mgeK8si=UL5YTSLxK-LjfqgQ ) 3 weeks ago at the 1:25 mark ? As a coffee company exec and former barista that you know we cant be out here not following our own advice. Consistency mate...

[@Presidentialrun2028]

I’m waiting on a scale, a wdt and a few other tools for consistency. We have a local roaster here in town that I’ll be using their coffee specifically, My goal is to be a robotic consistent with the tools. Then i can switch grind size, grind amount. I’ve tried to do espresso with a grinder, the Breville machine and the tools they provide and no scale, its not working out

[@battlemorph]

The temp. that the roasted bean has already been through means you can't scorch coffee during extraction to the cup.

[@Conservator.]

Hi Artisti! Here’s a question: Why does coffee made with a pressurised filter or with a full automatic machine tastes so different (and bad)? I understand the different techniques but I’m interested why the extracted coffee is so different. Maybe it’s an idea for a video, explaining to people why a bean to cup coffee will never taste as good as a real espresso. (I’m just curious)

[@ts1881x]

please make a video about grind size, at which setting to start grinding for each roast type..

[@JohnSmith-zy1ur]

The best way of answering this is to have some samples of ground coffee so you can look at it and compare the samples between too coarse, good, too fine. What is “good” will be slightly different for each setup. How do you make coffee? If you weigh the coffee coming out and you time it, you’ll work out a grind setting that hits your target weight & time. Then experiment from there. My first coffee grinder had steps. Sometimes it was hard to find a perfect grind setting, either it was coarse or fine. Coffee was sour and acidic or was bitter and astringent. You can change other things to try to compensate. Grind more or less coffee, change the water temperature, try a longer bloom phase etc. Just gotta keep experimenting.

[@MamouDiarra-r6g]

🎉 bonjour monsieur

[@genericusername5909]

Robusta tastes robust?

[@jensschubert5551]

What’s your opinion on making a ristretto-type coffee for cappuccinos? So more like a 1:1 ratio?

[@RicMorn]

In Italy is 13/15 grams out of 7/9 grams of coffee (espresso is up to 26 grams, always starting from 7/9 grams). I guess this quantities are too small outside Italy, but if you double them the ratio should be ok as well…

[@harindavid]

I think they do 22.5 dose and 22.5 yield in about 23-25 seconds for their ristrettos

[@MrPrizziceless]

Water doping?

[@ericbaluya361]

As always very informative.

[@rmaxwell3294]

Thank you Artisti your always on top of things, very helpful! I have a question about making cold brew. If i use a decaf blend should i brew for less than 17 or 18 hours to avoid any bitter taste or use the same as caffinated coffee.? Thanks..

[@karasong7701]

Good talking point. Not everyone gets that strong/bold is not necessarily bitter.

[@Alkin82M]

why don't to put to a freezer? it helps preserve beans

[@jeffkirk4761]

I no longer freeze my coffee beans per a recommendation from my local roaster. I was skeptical, but did a side by side comparison. To my surprise coffee from the beans that were frozen for 14 days was not as good as the same beans that I left sealed in a bag on my kitchen counter for that same 14 days.

[@ThePled9e]

Robuster? Hmmmmmm you mean more robust ❤

[@JohnSmith-zy1ur]

Not sure if this is a joke

[@marianoxajil-dt7oh]

Lo malo es que no tiene video en español

[@be5tw4]

So for a single shot of espresso, 1 oz, (30 ml/grams) i should be using 15 grams of coffee? Well let's try this...

[@sedelstein]

Why is 'weak' ok and 'strong' not ok? They are antonyms. Why is 'robust' ok and 'strong' not ok? They are synonyms. The informational part is very good. The word policing not so much. Everyone in the world understands what a strong coffee is.

[@lizjamri8231]

Usually I would use the word "intense" , like say a coffee blend has high intensity, low intensity etc. that's alright ain't it?

[@אספרסוטק]

if you make 1:2 from medium dark roast and do not fill bitterness you might be not sensitive to bitterness for ,medium roast I would suggest no more then 1:1.5 ratio

[@bbvenancio]

I really enjoy expressos, learned one thing or two with this vids... are guys interested on hiring an editor? I fell like my work could improve even more the channel!

[@balmatian]

A very poor review about strength

[@BestxBelieve]

I hate how the coffee industry has pushed dark roast into a "bold" flavor profile. Essentially making full city roasts sold as Dark because the masses think if they taste any "bitter" flavor its a cheap or bad cup. Dark roast espresso should have a bite and if its "bold" prior to any milk being added its going to be a bland plain mess that most coffee shops are pumping out these days. KZbin baristas recommending weird standard ratios instead of informing the audience about volume because they learned it from other KZbin content is the death of actually good tasting coffee.

[@kevvsu]

For our coffee shop we are using a medium dark roast blend from my country Indonesia. We choose Sumatran coffee from Gayo & Mandheling which is very rich n bold character. Our recipe 17gr to 28ml in 22-24sec. We use this yield for black / white even for sweet milk coffee. The key for the consistency is keep everything clean. Good gears without cleaning them is 0. Happy brewing!🎉

[@BigBenAdv]

Must be a fairly dark roast of the Mandheling - the medium roast tends towards earthy/ muddy and doesn't do well when blended with more floral/ berry types (Muhlisin/ Guji/ Gayo).

[@kevvsu]

@ Not as you think, I can get very sweet n dark choco aftertaste. Blend very well with milk. Good coffee feat great roaster turns out great flavour👍🏻

[@BigBenAdv]

@@kevvsu You must be roasting pretty dark then.. Been forcing myself to finish off a (lighter side of) medium roast blend of Mandheling & Guji earlier and that was just... I have to actually deliberately raise the temperatures and overextract to make it drinkable.

[@2_pelicans]

can you re-record clips when you cant even put two words together?