☕️ Espresso Mastery: Pro Tips to PERFECT Your Brew at Home!

[@T-Digs-Barista]

☕️ Will you try your own recipes ?

[@Charsept]

My recipe right now is 16.5 / 35 / 34 (or 17 by the way you say it) . I don't think it's over extracted for my milk drinks.

[@T-Digs-Barista]

Try to extract between 20 seconds minimum and 30 seconds maximum. In your case, the grind is too fine, so it needs to be slightly coarser. Yes 34g is too little, it's closer to ristretto. N’abandonnez pas ☕️🙂

[@PositivelyNice]

Love your clarity and straightforward presentation. Beautiful setup as well.

[@T-Digs-Barista]

@@PositivelyNice Thank you very much 🙂 you are welcome.

[@tonybaloney4195]

Sounds like Paul Whitehouse

[@T-Digs-Barista]

Ahah i'll check !

[@kailashyogi4314]

Great setup in the studio, quality channel. 👍😎👍

[@T-Digs-Barista]

Thank you so much 🙂

[@CC-wk6zn]

Hi Tony, do you start timing the extraction including preinfusion or just when the coffee pours from the spouts and hits the cup?

[@T-Digs-Barista]

@@CC-wk6zn Yea good question ! Mine here haven’t preinfusion but if yours have it, included it in your extraction Time. At coffee shop i set one or two seconds of preinfusion included my whole extraction. 🙂

[@CC-wk6zn]

@@T-Digs-Barista Thank you, I have been timing as soon I hit the button but my machine has about 5 seconds or so of preinfusion. and I was afraid it might pour too fast. I will experiment more, good videos BTW! ☕🙂

[@T-Digs-Barista]

@ thanks 🙏🏻 5sec is ok for preinfusion The most important is to make always the same method and experiment. Making a good recipe and adjusting by the taste you feel/want 🙂

[@joszefbelisario5072]

How about the channeling on the edges of the basket?

[@T-Digs-Barista]

@@joszefbelisario5072 Good point. I haven't talked about this subject so as not to make the video too long, but it's important. Technical, because you need a perfectly even grind and a straight tamping inside the basket. I'll do it in a future video 🙂

[@joszefbelisario5072]

@ thank you. It will greatly help me in my coffee ventures and small business as well ❤️😊

[@T-Digs-Barista]

@ you need good grinder to avoid Channelling (to me it’s more important Thant expensive coffee machine) and good beans too (it’s my next video). Try to have always straight tamping

[@joszefbelisario5072]

@ i have one of those spring tampers. But i think i needed the impact tamper for consistent tamping. I think my grinder is good. It's on of those chinese brand ad500

[@T-Digs-Barista]

@ Check if you have some bubbles or an irregular flow you need to adjust your ground or tamping. 🙂

[@anthonygoulot6228]

It’s technical 🙂☕️

[@T-Digs-Barista]

Yep but not so hard 🙂

[@akfisher7138]

what is flushing? Why us this needed before? Can I not just switch machine on?

[@T-Digs-Barista]

flushing is very important to rinse the machine and remove impurities that will add bitterness to the espresso, as there are often residues of roasted coffee. At coffee shop, I always program an automatic flushing after each extraction.

[@CH-yp5by]

18g in 21 g out???? Christ dude its not like your using a extremely dark iItalian roast there. Your ration makes zero sense, it is a complete waste of coffee. If it was 10 or 11g in and 21g out that would make sense.

[@T-Digs-Barista]

@@CH-yp5by 18g for 2 espresso so 9g each. I think I know my job. Try to go to 10g in a 58mm basket for double shots and you’ll see your result 🙂

[@bobby350z]

His instructions are a bit confusing. Actually he is using 18 g and 42 g final and then splitting into two 21 g each. So it is not 18/24/21 but 18/24/42.

[@T-Digs-Barista]

@@bobby350z Right ! Recipes are always for two espresso because we always use double filter, single filter are unsuitable. That’s why is 18g (/2=9) and 21g out for one espresso (x2= 42) My bad here is to use only one cup. Recipes are (g of coffee for 2 espresso/ extraction time / g out for 1) 🙂☕️

[@alicee189]

I never made a coffee like that 🫣. I have a lot to learn about coffee. Thanks for the tips!

[@T-Digs-Barista]

Your welcome 🙂