I'm just starting on the coffee making journey, but I've been in love with coffee for majority of my life. You have a way of making people want to make coffee, great coffee. Bloody excellent video mate
@ArtistiCoffeeRoasters6 ай бұрын
Awesome! Thank you!
@EDGARMPIKAMEZO2 ай бұрын
You are such a genius and a man of no jelousy. I have collected more than three points that I lived being confused. Thanks
@annw-fitz44127 ай бұрын
Thank you! I especially found helpful near the end when you said if your coffee taste good, don’t worry about the puck! L O L
@ArtistiCoffeeRoasters7 ай бұрын
Glad it was helpful!
@brad4077 ай бұрын
I have noticed depending on how quickly you're taking out the group handle after extraction is also a factor too fast after extraction finishes water will still be on top of the pick, roughly 3-5 seconds after it's usually dry
@ArtistiCoffeeRoasters6 ай бұрын
yes for sure. I missed this. Thanks
@AzizIzginАй бұрын
Did it like a pro ! 👌🏻 I get wet puck and a lot of bitterness. I see a lot of grinded coffee inside the cup… comes out during extraction. I’ve even changed basket etc. Ill try to clean both grinder and machine more.
@3rd-Wave_Rebel2 ай бұрын
I roasted my own coffee and it’s 5 days old. So it’s very fresh. But the puck came out sloppy and wet! But it had a great extraction time around 28.9 seconds with 35.6g out. The dosage was 17.9g in a 17g size basket. So in theory. It can’t be under dosed.
@ArtistiCoffeeRoasters2 ай бұрын
Yes correct, the Grind was fine enough for the expansion to brew and not let it open up and flow fast. Well done
@helenconstantinou87217 ай бұрын
thanks for the help. I have a coffee shop in Greece and your videos helped me❤❤
@StevenCudnoch-oo9gp6 ай бұрын
What is the name of the Cafe?
@helenconstantinou87216 ай бұрын
Route 66
@ArtistiCoffeeRoasters6 ай бұрын
Amazing. Thanks for watching.
@Presso996 ай бұрын
I am 100% agreed with your comments and suggestions. I owned a Breville Bambino Plus espresso machine. Often we are seeing puck was stuck on the grouphead most of the time. There are numerous factors that causing this. First, we need to perform regular grouphead maintenance, despite that the machine will promoting you for maintenance, but it is always a good practice to perform more regular maintenance that being defined by the machine. Based on my years of experience with this machine, although this machine has 3 way solenoid valve, but it doesn't really help much. So, my solution is, the moment machine produce the last drop of the coffee, you need to pull out the basket immediately, which means the machine hasn't completely suck back the water. This way you won't get puck stuck on the grouphead. I had tried many times, most of the time i don't have any issues.
@ArtistiCoffeeRoasters6 ай бұрын
Great tip, thanks
@carrscoffee7 ай бұрын
This is a great tip for people . ! I like your videos! Especially the ones about the coffee buisness. Running a shop i find them very helpful. I hope yall continue to have success!!!
@ArtistiCoffeeRoasters7 ай бұрын
Thank you for your kind words and support.
@Saecoffeeandgifts7 ай бұрын
So interesting! At home I mostly get solid pucks, sometimes sticks to the group head! At work I get the occasional sloppy one or two during a shift in the morning! Love the video!
@ArtistiCoffeeRoasters7 ай бұрын
Thanks Amy ☺️ you’re always learning, love it!
@mermaid067 ай бұрын
Very helpful - knowledge and presentation is phenomenal! To perfect our coffees ☕️ with your guidance is second to none. NSW
@ArtistiCoffeeRoasters7 ай бұрын
Such kind words. Thank you 🙏🏻
@SubaruRob15 ай бұрын
Thank you for these very helpful videos! Excellent info with no fluff or useless info.
@ArtistiCoffeeRoasters4 ай бұрын
Glad it was helpful!
@TomJones-tx7pb7 ай бұрын
I use a Flair, so always have a dry puck. The main failure I struggled with was the puck not being a uniform thickness. This would show up in the flavor and strength of the extraction. I finally figured out that it came from the density of the coffee not being uniform before tamping. Using a spinny thing can help with that but produces a shear line in the puck integrity which can lesson extraction. Also, if the low density was below the grounds that the spinny thing moves, it did not fix the issue. WDT does not fix this issue either. I would not even know that was my issue if I had a wet puck.
@ArtistiCoffeeRoasters6 ай бұрын
mmmm suprised the WDT doesn't help. Hopefully you're happy with the end outcome.
@TomJones-tx7pb6 ай бұрын
@@ArtistiCoffeeRoasters With the Flair I get a dry puck and can inspect the coffee distribution in the puck and where coffee was extracted in the puck. If the coffee put into the puck is not evenly distributed, including density, voids, and volume then a WDT does not fix it. I have time efficient ways to ensure that none of these happen that are way better than a Weber shaker and an expensive grinder. The only time I use WDT these days is if the coffee is grossly uneven at the surface of the puck, and that hardly ever. WDT can produce holes running through the length of the puck if done poorly which introduces channeling. My house is at 50% humidity, and I also have no issues with static, without spritzing. I am starting to suspect that a lot of information being given to consumer coffee makers (not cafes) is to sell stuff rather than teach them how to make a nice espresso. I see no reason for a properly trained cafe to WDT. I am not talking about your channel here, BTW, which I find very interesting.
@howardbecdove97807 ай бұрын
Great advice thanks. I know my beans are definitely within the roasting date that you specify. However, I usually store them in the freezer, only to take them out to use what I need for the day, pushing the air out of the resealable bag, then quickly returning them to the freezer. What are your thoughts on this practice.
@ArtistiCoffeeRoasters6 ай бұрын
The best way to freeze coffee is to freeze individual doses. So get small containers, portion your dose into these, then only take out what you need and grind it frozen through a single dose grinder. Pulling the bag out everyday will still create condensation adding moisture back into the beans, not ideal.
@sorinberceanu23 күн бұрын
Great video ! Thank you !
@jamesec1949Күн бұрын
Jimmy, what is the pressure of your auto tamper? Thx. James
@makerl1fe3883 ай бұрын
So my puck was working perfectly before, changed my coffee. At 17 grams i still have a little water on top even though it was overdosed, when tamping i had coffee grounds coming out around it. Lowered my dose to 15 grams, had a lot more water on top. I need to mention that this grind size gives me 1:4 ratio in 25 seconds. Can’t tell what is wrong as with a previous coffee it was the same ratio but the pucks were really clean.
@richardaristeo83947 ай бұрын
Thank you guys, I love your educational videos. From Kingman arizona USA.
@ArtistiCoffeeRoasters6 ай бұрын
Thanks for watching!
@rebekahclevenger34846 ай бұрын
Very thankful for your videos. There's no specialty coffee where I live and no access to practice or education so I literally only have KZbin. I've CONSISTENTLY had issues with my picks being soupy, having a screen screw indent in the top, and puck floating no matter if I had a 21g dose or a 16 g dose. Just started using a puck screen which has helped improve the taste drastically. But I cannot get a sweet coffee for my life and it's so infuriating. I don't know if I should start by picking a random ration (1:2 right now) or if I should decide my ratio by something else, or if I should attempt something new? I've been trying all kinds of recipes. Where do I begin when trying to decide our cafe recipe? All our baristas just hit the button and dial into the time I tell them and I preset everything for them to follow. I just don't know which direction to run.
@ArtistiCoffeeRoasters5 ай бұрын
Mmmm. How long past the roast date is the coffee?
@gailoakley40107 ай бұрын
Thank you so much for making this video! A lot of information that I never knew!
@ArtistiCoffeeRoasters7 ай бұрын
Awesome. Your welcome
@sohammodi936728 күн бұрын
My basket is 22gm, so how much approximate amount of coffee I should use?
@tomaskasparoff7 ай бұрын
Great video, thanks you! Is there any connection between wet puck and crema?
@ArtistiCoffeeRoasters7 ай бұрын
I read somewhere it can but from my experience no. Crema is a result of pressure through gas filled coffee. So it’s likely connected to my first point about using fresh coffee.
@sjazzp7 ай бұрын
Great video, very helpful. I aim for no more than 30-32 seconds as larger times leave water on top of the puck or the puck screen. 22.5g is great with Champion and other medium dark roasts but would it be a similar recipe with The Fix?
@ArtistiCoffeeRoasters7 ай бұрын
Glad you’re enjoying champ. Yes, if you run the same recipe for The Fix it’ll give it the punch and flavour we’re designed it for. If it’s too intense, just run it more like 28-30
@dannyo33176 ай бұрын
I used two identical baskets and dosed at 18 grams. One basket of the two would frequently get pucks stuck to the shower screen. Not knowing what to do, I started dosing both at 17 grams. No more stuck pucks since then.
@ArtistiCoffeeRoasters6 ай бұрын
You've done exactly what you need to, trial and error to see what helps.
@hadiwid0d02 ай бұрын
One question do you guys count preinfusion time when brewing? Or start the timer when the pre infusion finish? Cause in my case it taste better if i starting to count after the pre infusion. How about you guys thought? Thanks
@YeaBruv6 ай бұрын
How do you make the chocolate syrup for hot chocolates? I noticed in one of your videos you use a pre-made syrup in a bottle. Is it just choc powder + hot water? If so does it need to be stored in the fridge overnight?
@ArtistiCoffeeRoasters5 ай бұрын
It’s just 50% choc powder and 50% boiling water. Yes, store it in the fridge overnight and leave out for the day. Will only last 2 days.
@EDGARMPIKAMEZO2 ай бұрын
The funny part i most failed to convince my customers as being their Espresso coffee machine technician 🤣🤣 once the Coffee cake remains wet after i do all my little best, my customers always gets un satisfied. There is one technical reason that I have been corrected from your explanation, that sometimes it can be the solenoid valve that might be leaking and not closing immediately, thanks. But mostly is on the customer's side by using old Coffee or hard tampering. Get my thump up 👍🏾👍🏾♥️
@ArtistiCoffeeRoasters2 ай бұрын
Glad you liked it and it helped you answer some questions. Thanks for watching :)
@PhantxmWitch6 ай бұрын
I have a serious question. I’ve got a chefman espresso machine, pretty basic machine it comes with a 7 gram basket and a 14 gram basket every time I brew espresso my shot times are always around 25-26 seconds. Not sure if this is a grind issues, dose issue, or water pressure issue. I believe the bar pressure on my machine is only about 15 any tips?
@davidmaresca66956 ай бұрын
Thank you, great video!
@jensschubert55517 ай бұрын
I got myself a new naked portafilter and 18-20gr competition basket from ECM. I feel like it’s more a 20-22gr basket. I struggle if I only put 18gr in it. With 19gr. and a puck screen the puck is wet and the screen sticks to the puck quite a bit.
@ArtistiCoffeeRoasters7 ай бұрын
Medium to dark roasts need the extra dose I feel. Lighter roasts are better with low doses because of the slower solubility of the coffee. Try that next time.
@jensschubert55517 ай бұрын
@@ArtistiCoffeeRoasters I‘ll try your 22.5/45 recipe next!
@arkadiyyaslynsky92947 ай бұрын
es bueno that after coma I remembered that for espresso it’s gotta be ground finer and that coffee has more caffeine than espresso and at any cafeteria the beverage with most caffeine is the cold-brew. and I also remember how to make vanilla syrup mocha mix and chai mix.
@ArtistiCoffeeRoasters6 ай бұрын
Great. Thanks
@jeffreywetzel5586 ай бұрын
Can you do a video about the difference between using fresh vs stale coffee?
@ArtistiCoffeeRoasters6 ай бұрын
Yes we can for sure. It's on the list
@brucesherborne4087 ай бұрын
Great session 👍
@ArtistiCoffeeRoasters7 ай бұрын
Thank you
@richierich.19826 ай бұрын
Espresso grind too fine for my machine had to go back to aeropress grind, perfect every time.
@ArtistiCoffeeRoasters6 ай бұрын
Surprised the course grind works so well but if it tastes good, then that's all that matters.
@jmoore98067 ай бұрын
Anyone know why my coffee puck explodes and channels bad ? Coffee machine belleza Chiara....coffee preparation is leveld them tempered and before shot coffee puck isn't touching shower screen
@ArtistiCoffeeRoasters6 ай бұрын
Sounds like you may be under dosing.
@jmoore98066 ай бұрын
@@ArtistiCoffeeRoasters what does under doesing mean ?
@KellyanneGill7 ай бұрын
I find that the really cheap appiance machines, do give really bad pucks, even some of the newer Breville machines can as well, with the two E61 machines I had three at the most and that was due to very poor puck prep
@ArtistiCoffeeRoasters7 ай бұрын
Agreed, they just done manage water so well.
@EdwardPedere7 ай бұрын
Breville is good?
@IchsehmirFilmean7 ай бұрын
With the right beans I don't have these problems with my Barista Touch Impress. And yes, I think it's a good machine.
@steveostiguy95194 ай бұрын
I cannot knock the puck out of the portafiler! it is moist and stuck in there? what gives?
@polllopp98997 ай бұрын
This man is seriously handsome - no gay stuff but this man has the juice
@ArtistiCoffeeRoasters7 ай бұрын
Shucks 🤭
@dannyo33176 ай бұрын
Uhhhhhh. Are you certain???
@lisafeeney54955 ай бұрын
Agree!
@StefanKamer5 ай бұрын
It's not necessary to "protect your masculinity" by stating you're not gay. People can simply be good looking and appreciate a compliment on its own. It's that simple.
@polllopp98995 ай бұрын
@@StefanKamer Are you also gay for Jimmy my friend?