Dialing In Espresso By Taste

[@dominickkleinmeyer7009]

This video was really well done. I really liked the presenter and you guys should have him on more dialling in is really not easy for anybody to learn, but this video was super helpful.

[@clivecoffee]

@@dominickkleinmeyer7009 thank you!!

[@stevesteven71]

I’ve been dialling in a new Profitec jump machine with a Eureka Specialita grinder Recipe 17g in 34 out of Lost the will to live ! 19 attempts I was done in 😢 Hadn’t realised just how small you need to adjust the wheel Think I’m almost there now but considering buying a calibrated tamper to keep consistent shots 🤞

[@clivecoffee]

@@stevesteven71 keep at it!

[@topjets5616]

Great video, the problem I have is as the coffee starts to age you need to grind different, plus I like to use 9g Sumatra roast with 9g Ethiopian blend from my local roaster, been having a lot of fun, just bought a Mara X from Clive, I moved up from a Breville Barista Pro so going from pushing buttons to a lever machine makes it seem like you are much more involved in the coffee making process, keep up the great work :)

[@clivecoffee]

Thank you! Happy shot pulling!

[@slasher0455]

Thanks for the video. You didnt talk much about time....does this imply that you should only be driven by ratio for strength and by grind size for taste, and the time will be whatever it is, based on grind size? I thought the ideal was to aim for around 30 seconds?

[@clivecoffee]

It's ideal to aim for an output.

[@djansr021]

I’m using Lucca v2 machine and pulling 18gr in 27-30 seconds but still can’t figure out if it’s too sour or too bitter

[@clivecoffee]

Acidity hits the tongue front and sides of the tongue right away and makes your face pucker. Sourness means too much acidity. Bitterness usually leaves an ashy/woody unpleasant aftertaste or a drying effect on the palate. Check out part one of the video!

[@neilrobins3329]

You and me both😅

[@johnrobie9694]

This video seems to miss the obvious recommended quantities (not just ratios). In my case, I use 20g ground espresso, extracted till I get 30g liquid; which for me ideally takes around 33/34 seconds (but I've gone up to 40 seconds without it going too bitter). Anything under 30 seconds quickly get sour.

[@clivecoffee]

Not following you. We clearly use quantities (we use a consistent dose and a scale to measure both time and liquid yield in the video (and say this). A ratio is a good starting point but our espresso recipe always is: Ground espresso IN // Liquid espresso OUT // Extraction Time. All of this is in the video you watched!

[@johnrobie9694]

@@clivecoffee you mention using a scale, but I don't recall you explicitly mention starting quantities (I guess you're just supposed to infer from what looks like b-roll). Did you mention pressure and I missed it somewhere? Or maybe the watcher is supposed to pause and zoom in on the pressure gauge too?

[@clivecoffee]

@@johnrobie9694 whoops, this is part 2 of a series, we mention what you said in your original comment in the first video. that’s pretty much what the entire video focuses on. this video primarily focuses on making adjustments by taste. check out the first video, which we link to. apologies for the confusion, friend!

[@MrEye4get]

Dose: 16g max will fit in the basket. Any more the grounds touch the extraction screen. Grind is the finest setting for the built-in grinder to reach the proper expresso pressure reading. If the grind is one click larger the coffee will not reach expresso pressure. Extraction is between 21 to 25 secs with a yield of 34g of coffee. The result is unimpressive and tastes bitter. I ordered a pressurized basket to achieve the desired result.

[@clivecoffee]

@@MrEye4get sounds like the built-in grinder isn’t cutting it!

[@deligkaris]

I am having a hard time seeing how you can pull a 1:1, or even 1:1.5 ratio in 25-30s without having a significant amount of channeling.....any thoughts or suggestions?

[@jrcoffeeroaster]

You will need a distributor tool for smooth out the coffee grounds before tamping.

[@clivecoffee]

Are you having a hard time seeing how to do it, or are you actually having a hard time doing it? It could be a lot of things, such as your starting dry dose, the coffee you're using, the size of your grind, etc. Make adjustments based on what the coffee is telling you!

[@alemonalemonalemon]

Oh yes, so much coffee wasted T_T nice video, thanks!

[@clivecoffee]

@@alemonalemonalemon happy shot pulling!

[@naeg2001]

of course everything is easier when you have a very expensive machine and grinder

[@audriusa7005]

Thats why they're expensive, though you can get great results on a budget aswell - good hand grinder and flair pro 2 is the route i'd choose for most bang for you buck setup

[@clivecoffee]

True. Espresso is the most costly way of making coffee. Technique, tasting, and palate development is just as important as your equipment.

[@thicccboyztv]

Not anymore. Picopresso with a wacaco exagrind has you all in on a manual machine and hand grinder for under 300. Easy to add a straight wall basket and other tools that work with normal machines and you have something that can pull very high quality shots for cheap. I can very easily pull better shots than 90+ percent of cafe's I go to with this setup and it isn't close.