How I Dial-In Espresso - Part #1

The first in a series, in the future top tier Patreon backers will get to pick the coffee I dial in. For 2 months of Skillshare free, click here: skl.sh/jamesho...
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[@JordanMorphew]

Great video! Strangely I feel like there is a market for a pack of cards with your facial expressions on after tasting each shot, that could be used as comparators for when we're dialling in.

[@jameshoffmann]

Hahaha!

[@jamesb.ofdesertdistrict567]

Jordan Morphew Still waiting for this, it’s been a month.

[@mattmattymattmatt]

Agreed, or how about James Hoffman emoticons!

[@amanbeerkhanduja6490]

Still waiting for this

[@stevep4174]

Or a coveted sticker of his facial expression when he likes a coffee. Such a sticker could be placed on only the best beans which meet with his approval; kind of like a number of stars rating but based on facial expressions!

[@eknib]

i appreciate james is looking as sleepy as i am watching this video in the morning.

[@jameshoffmann]

I was still recovering from the World's Largest Cupping

[@00nix87]

@@jameshoffmann that cupping was aaawesome!! Finally my Girlfriend is into coffee :D So thanks you so much!!!

[@arjankindermans]

James, for over 10 years I have been making espresso on a good machine with a good grinder, even roasting my own coffee because freshness was so key I found, yet I was rarely happy with how my espresso came out. Through your videos, I am finally starting to see how much I don't know and how much I can do to improve the flavour of my espresso. I appreciate your knowledge but even more than that, the clarity with which you are able to bring that knowledge across, thank you!

[@lolo83400]

How calming it is to see one of your videos in the morning, paired with some coffee. Excellent work James !

[@cedrikleblanc7579]

OMG this has got to be the most concise well presented easy to follow espresso dialing video I've watched. I've been pulling shots at home for 3 years now and I have this video is exactly what I had been looking for this whole time! Thanks James for the quality content.

[@chrishamillis]

Thanks James , as a self taught amateur Batista who owns a restaurant, these kind of videos are invaluable for me to gain insights from a professional, I struggle sometimes to diall in light roasts so will use this technique. Tks again

[@willshapley9316]

This is fascinating, I'm coming close to a decade of coffee making. I have recently found that dialing in yield first via taste and then adjusting the time gives me better results. I love how diverse coffee making is. I havent had a machine with volumetrics for a while, but in the last venue we worked in, we did. I always tell my staff "Time is good, yield is better."

[@espresMod]

:-) "Time is good, yield is better." :-)

[@tomb5413]

An espresso series? Woohoo!

[@willd2609]

Tom B hell yeah!

[@Simon_Said]

This is the series I've always needed! Watching a master work through a dialling in is just enormously helpful. Thank you James, can't wait for the next installment!

[@TheGeneralJos]

As a manager teaching others to dial in, I appreciate this video a lot. For my personal gratitude, I feel satisfied and justified in my training methods watching this. The language used to describe flavor and the explanations of adjustment based off of that language is almost exact to mine. Knowing I can convey similar to identical messages about dialing is so reassuring. I also appreciate this video isn't a cover-all for dialing espresso. Every coffee is different, and requires a case-by-case analysis for adjustment. I literally had an employee ask me today, "Josh, how can I get better at this?" I replied with "Tasting lots of coffee and practicing," which this video emphasizes simply by being a series. Awesome first video

[@SoumyaBardhanRahul]

U single handedly made me get back into coffee after20 years. Even though my tolerance for coffee is weak, still love it. Wake up excited

[@brewbudsclub]

Beautifully shot! One thing I'd like to see here is information about adjusting the grind and grind retention depending on the grinder you're using. A lot of beginners make the mistake of adjusting the grind but then not Seeing the result of that adjustment in their next shot, due to grind retention. Might be helpful to talk about how much coffee you waste during dialing in, when to waste coffee, and how to limit that waste. Keep Frothin'✌️

[@MattHowellOD]

Hey James, love this series already! My one critique would be how quickly you presented and took away information. I needed a few more seconds to process the info you were sharing about each shot AND how/why you were changing the next shot based on that data. If you could talk a little slower and talk through your reasoning a bit, I think it’d be very helpful! Thanks so much!

[@jameshoffmann]

Good feedback - thank you!

[@jerryadams54]

@@jameshoffmann YES I totally agree with Matt's constructive feedback. Obviously, and understandably, this is all second nature to your brain and so you process the information and decisions very quickly. As someone who is not quite as fluent, a slower presentation with a bit more on explainations would help my brain to learn the whys and the hows of this very interesting process. I am grateful to be able to watch these teachings as I finally ordered my Flair Pro 2 today!

[@dm2781632]

Agree 100%. Need to stop the video and write down the info

[@bpetrikovics]

Just got a (admittedly a probably too simple) espresso machine and working my way through to get something enjoyable out of it. I appreciate what you're doing here, really helpful.

[@spaghetticode3107]

I don't have an espresso machine but I just love watching James talk about coffee

[@BespokeGroupUK]

it is delightfully meditative and a relaxing way to escape the troubles of this era

[@mlmontalvo]

So satisfying when you finally dial in your espresso, roast, grind, pressure, flow, perfect puck, start the brew and watch magic come out.

[@deliciousmentalfudge]

The video title threw me for a moment as I work for the cafe chain Coffee #1! Really interesting video James, thank you as ever for sharing your bountiful knowledge.

[@janosmario]

FINALY James! Series I was waiting for! Thank you! Please speak in more depth about: - connections beteen volume out & extraction in taste - relationship b. Concentration vs. Extraction - flaws in tastes, corrections, how & why it works - tempreture & effect - if need to change light vs. dark roasts - single dose grinding (more prevelent in home-barista settings I think) Looking forward for more from you! Thx

[@TouchofFlairCards]

Thank you for sharing this, James. For the last year I've pretty much only had filter at home and my espresso setup has been languishing in a corner untouched as a result. This has spurred me to fire up the machine and grinder again and pour some shots.

[@ryanwerner1571]

Thanks James for this series, I'm diving more into straight espresso. I'm still developing my palate so I'm still figuring out what good espresso should taste like. Really looking forward to this series.

[@nicholasgarza951]

Same! I tried doing a "salami shot" to get a better idea of what the range in flavors, from weak & bitter to intensely sour can taste like, but still trying to pick them up when actually tasting! I wish I could get someone to make me a "perfect shot" and then guide me to matching that taste.

[@westwyc]

@@nicholasgarza951 Yeah that's my struggle, not really sure what good tastes like. I usually drink long black drinks or some milky boys which helps tame a bad shot. I think your best bet is to try espresso from lots of different places and see what they are like. Even from some of the chains.

[@aaronboggs5799]

I’m in this same position now. Would be curious to hear how you’re doing 3 years later. What have you learned?

[@ryanwerner1571]

@Aaron Boggs I think the biggest thing I learned is to not necessarily worry what a "good" shot tastes like, but find the flavors that you really like in the espresso by trying many different beans. With each of those beans, get your basic dial-in and then experiment from there, grind a little finer, then coarser, was one of those better? Try different ratios and see how that affects things. I don't necessarily taste the things they say on the bag but I've found the types of beans I like, and I like the funky flavors. Light roasted naturals especially Ethiopians, and other odd processing. I tend to stay away from traditional espresso roasts (too dark)

[@charliesadler9223]

Finally. An amazing video about dialling espresso in on KZbin.

[@lindhmusic]

Brilliant!! No nonsens, straight to the point, easy to transfer and take back home to explore. Appreciate your efforts.

[@bendikstenberg]

As a student, i could never afford this! Finally dialed in, and I’ve already used up all the coffee! 😅

[@jameshoffmann]

Yeah, I took a slightly longer route so I'd have more to teach - but I ought to be able to do it in half the time/coffee!

[@hulyefasz7043]

as a student i couldn't even afford an espresso machine lol....

[@KingBeef726]

Bendik, that was one of my first thoughts. I'm on a budget myself, so I typically buy bulk coffee bags, not the specialty stuff. Dialing in was a part of that decision.

[@knickly]

I paid $70 each for my Saeco and my Solis (SBDU). They each are capable of pulling decent shots with a depressurized portafilter.

[@SoloC852]

One time I tried to dial in for 2 hours, and find out the 5lbs bag of coffee beans were defective.

[@musicmann1967]

Fascinating. There's so much I don't know. I just started getting a little more serious about my espresso game because I wasn't satisfied with the taste of my coffee. All this info truly helps.

[@jaredsurnamer]

First time seeing this video and I’m really excited. My wife got me a breville barista express for my birthday. Never had any interest in espresso but she knew me - now I’m hooked. There’s a lot of basic info out there but this is the material that is hard to find.

[@jaredsurnamer]

Let me add - if you made a skill share on this topic I would pay for it.

[@niqvuk]

We need more of this series!!!! This is everything! Thank youuuuu

[@Roaster-Hanford]

How apt that you put this up just as I’m dialing in a new coffee. Thanks👍 also great cupping last Sunday, now enjoying a different pour over every day with the left overs. 😁

[@vlravn2358]

I've just got my flairespresso and this series arrives right on time! Always a pleasure to watch your videos !

[@ozzy1280]

Thanks so much for an espresso video! I'm still a bit confused on level of extraction. On Shot 1 (1:57) you mentioned that this slow shot was a bit under-extracted and on Shot 2 (2:32) you mentioned that this fast shot was was definitely under-extracted. I thought Shot 1 would be over-extracted because the grind size was too fine and more of the coffee is coming into contact with the water, and more coffee is being extracted into the water. These extraction shenanigans have always gone over my head. Btw, the slow mo shots of espresso make me feel funny in my pants.

[@Schnabulation]

Mr. Meeseeks I agree with you. This was a bit confusing. Looking forward what James says about this.

[@iteese]

I thought the same... An underextracted coffee will usually mean the coffee is too coarse, or there is not enough, or the tamp pressure is too low, causing the water flow to be too quick over the grinds.

[@insomniafuel000]

IMHO, the too fine grinding could be as hard as brick when get tamped, and that's why water taking a hard time to go through the coffee puck, instead it will find another way such as between the coffee puck and the portafilter wall. So the water actually less contact with the coffee powder. It's hard to see that thing in video, but if james using naked portafilter maybe we will see how the espresso flow through the porta... just my 2cent

[@travelrasmus]

Have a look at Matt Pergers video ”Espresso Recipes with Barista Hustle” there he explains diminishing returns 🙂👍🏻

[@zetcelsiuss]

@@insomniafuel000 exactly the right response, it starts slows but then ramps up too quick and rapidly the color gets light brown,,voilà under-extracted.

[@kenshinjenna]

Thanks for this video... I know it's been out for a while, but I just got a Flair 58x and realized that there were some things I needed to learn about dialing in a shot with the coffee I'm using. This answered a lot of questions for me, and gave me a couple that I didn't have before.

[@Dodedodo33]

Thought I'd seen enough dialing in and recipes videos (like barista hustle's). But as always I had no regrets clicking the video in my feed :)

[@wincav]

THIS is the video I have been looking for! i am brand new to espresso and now get a good idea of how to “search” for the best tasting shot. Well done.

[@classica1fungus]

This is my favorite KZbin channel at the moment. You are fantastic Sir

[@discovery91]

Never heard of this „dropping the dose“ method you did with the last shot . got me really really excited, got to try it out after work!

[@justicesky9978]

It looks like he did this because he got to a point where he couldn’t get more extraction by going finer. Because the water would have trouble traveling through the puck and it would likely channel and create a bad shot. By lowering the dose a little he could go finer because with less coffee you can go finer without those same channeling issues. The trade off to more flavor extraction though is a “weaker” coffee with less body. So be careful doing this as you can end up with something too watery if you aren’t careful.

[@timgerber5563]

I have heard of this with following analogy: less clothing in the washing machine will lead to cleaner cloths. Same happens here: you can wash out more particles given you keep everything else the same. I heard that with lighter coffee though you should stick with higher dosages to get a more bodied coffee, whereas darker roasts deliver good body even at lower dosages around 15/16 grams.

[@justicesky9978]

Tim Gerber I like that analogy a lot. As far as the correlation between body and dose, I think it has more to do with your brew ratio than anything. In other words a smaller ratio, when properly extracted at that ratio, will have more body than a larger ratio. However a larger ratio, when properly extracted, will have more flavor extraction at the expense of body. The reason that a darker coffee can be dosed lighter is because it is much easier to extract a darker coffee, and therefore there’s a lot less compromise when it comes to the body and flavor trade off. So a darker roast doesn’t need as much coffee because it’s easier to take more from less.

[@discovery91]

that makes perfect sense, I think you guys nailed it

[@jamesb.ofdesertdistrict567]

This video is amazing. A NEW ESPRESSO SERIES!

[@OddJob728]

It would be incredibly helpful to have a series like this for pour-over / drip coffee. Ever since I picked up my Moccamaster, I've been underwhelmed by the results. Keeping a journal has helped me iterate in the right direction, but some days feel completely lost. Is it my grinder? Water? Coffee? Maybe those like me would benefit from a "how to taste" video to better understand the nuances of flavor. I am challenged when my cup is both sour and bitter at the same time. A separate oddity is the radical change of flavor during the brew. Tasting (by catching the drops with a spoon) at minutes 1, 3, and 5 will result in overwhelming different flavors, further complicating the choice of next step.

[@noahmn4985]

I was struggling to extract a light roast and this video was super useful to me thanks alot james

[@Speedster2707]

Excellent video. FINALLY something past "grind", "distribute", "tamp", "brew", "...and that's how you make espresso..." I have been looking for something more in depth like this. Please continue. Just subscribed!

[@cadynjarrett838]

This is really good! I’m a relatively new barista at a shop in the Dallas, Texas area and dialing in is not my strong suit. I always have to wait on someone else to really look at it. This helps me at least understand it in theory!

[@Pandash1]

What a great idea! for next episodes, I would like to see all the individual charts of modifications and results in one frame. This way, I can better see what adjustments were made at the end! Thank you

[@pbajaj]

amongst all videos, this one seemed most informative & necessary as home buyers learn to use different coffee beans/grounds - and that one can productively strive to setup and make an ideal tasting espresso from most beans/grounds.. Thanks a much.. hopefully will make me a better home-barrista

[@GlenHefner]

I'm quite looking forward to the next video. There's never too much learning and sharing to be done. Knowledge is immensely powerful

[@hjfragrances]

I would like to hear your tips and thoughts on a coffee, once dialed in for your machine, if you make any changes as it ages. Say, we dial it in on day 5 after roast, what are you doing differently on day 14 after roast?

[@ottoernstsen]

This!

[@eltonnoway7864]

Great question... also waiting for James to reply...

[@WillowWontonBernese]

@@eltonnoway7864 it's been about 8 months lol, he ain't responding

[@eugeniusgentapradana8256]

Thank you for sharing your method mr. Hoffman

[@shoom91]

Thank you, finally! I was waiting for this kind of video for a long time. But you've picked the worst moment ever since I'm ~1500 km away from my espresso machine at home for the next five months 😭

[@jameshoffmann]

Nooooo! (Sorry!)

[@iconindexsymbol]

Changing two things in between shots like a badass.

[@coffeeblogua]

Name of episode should also contain "Every barista should know this"

[@christopherpape4823]

True I wish I understood this stuff, but I work at a place that's kinda similar to Starbucks, and my training didn't include anything about this.

[@TronKyLam]

@@christopherpape4823 I worked at places like that too, and believe me, I had to do a lot of self learning. Most of what I learned were from online, since the only thing they taught me back then was how to actually put the coffee in, press the button and steam the milk. It was only through constant effort of self learning and job trialing that I was able to improve myself and get a greater job, in which I could learn more.

[@FrogRider]

Thanks James! Great timing too, I just started roasting my own coffee yesterday. Hopefully this will help me get the most out of it.

[@dekavelentino5401]

As a barista, i found this video is a very useful reference for me to dial in new single origin. Its always a challenge when you are dialing in new beans but watching this video has given me some ideas of what to do

[@sheminn460]

love coffee, love espresso and love James ...

[@pacman22XD]

What I love about Aeropress is you can get very concentrated with good extraction because of the control over the brew time

[@gsparrowpepin]

A while back you mentioned that you might do this video/series and I am so stoked that it is finally happening. So many videos about dialing in don't take roast level into account and all they do is talk about the basics of using a scale, dosing by weight, and weighing/timing your shots. I am very excited to see the rest of this series actually talking about results, adjusting ratio's, brew time, and grind levels. I would also be interested to hear what kinds of temperature your are using for the various shots and if you think it has a significant impact on brewing or if you think it doesn't really affect things. It was fascinating to me to see your ratio of almost 1:2.5 for a light roast, where I usually am closer to 1:1.5 for lighter roast. Thanks again, this is going to be a great series.

[@NicRobertsNerd]

This is exactly what I was looking for! I've only just recently taken the dive into an espresso machine at home, after being guided by your advice, "if you are looking for a new hobby, buy an espresso machine, if you just want good coffee, $3 for a coffee is pretty good value". The process of adjustment, what you are looking for, what you are changing, all perfect. I'd love to see you hit up the other extreme, some super-dark roasted blended coffee, what does the other end of spectrum mean?

[@matthewtaylor8727]

Yeah bring on the series

[@archibaldtuttle3803]

That’s an amazing series you’ve started there, well done!

[@mariyap90]

I have a breville esspreso machine and I could say this was best video I ever watched . So informative. For 3 years I had this machine I never had a single good esspreso shot . I tried lots of different coffees and I never understood what I was doing wrong. But this dialing is so important. What is your favorite roast of coffee for esspreso??

[@slam854]

New machine arrived today. I am using both light & med roast, shoot for med 1st. Ceado E64 grinder, Crossland CC1 machine. Best espresso ever was from this machine.

[@vincegrantham6831]

So glad this is a series you're doing. Always trying to teach my baristas how to taste and adjust, you summed a lot of what I teach into a lovely vid. Thank you James

[@維根斯坦路維汀]

Cool, can't wait for it to come out

[@Charlie-Mouse]

Nice, is good to see your process and how you’re thinking about the changes. Look forward to the next.

[@dmanning1133]

Really enjoyed this James! Treating myself to a Sage Smart Grinder later this year before I’m moving toward picking up an espresso machine and letting the Aeropress gather a little bit of dust... Look forward to being able to enjoy engaging with these videos more! Thanks!

[@samroesch]

Someone just adjusted their brew ratio to achieve better extraction... guess we can include that in brew recipes after all ;-) Stoked for an espresso series, thanks James!

[@GraemeRobinson]

Now this is great - as a home barista I have a keen awareness of how different coffees can take alternate routes to dial in. Very interested to see your approach to different coffees. I was dismayed the first time I tried dialing in a light roast like this - it was very counter intuitive after the darker roasts I had been doing but no-one had told me it would be that different, I had to learn through a lot of shots and wasted coffee. So doing this series will help waste less coffee in future, a noble objective in itself. Good work Mr Hoffman!

[@vanessawhited5114]

SO THRILLED FOR THIS SERIES!!! It’s what I need!!! Super appreciative!

[@JoshClarkson]

Thanks to KZbin for recommending your videos to me, I got the scales out and discovered that the beverage I was making for myself on a morning, and would have called "an espresso" if someone asked what I was drinking, involved 14-15 grams of coffee producing 80 or so grams of liquid in about 20 seconds.

[@trongs01]

Your contents just keep getting better.

[@AntMelz]

Excellent. Look forward to the next episodes.

[@OMsklv]

Data 1:51 Shot 1 2:33 Shot 2 3:02 Shot 3 3:31 Shot 4 4:16 Shot 5 6:07 Shot 6

[@mkoy1987]

Just bought my first espresso machine after following you for some time. All the best.

[@mylor1066]

Yes! Keep going. Really would like to see the same for homebrew with AeroPress.

[@TaggeMD]

Exactly the video (series!) I have been waiting for. I learned a lot (conceptually) from this short video. Many many questions.

[@daneus10]

Please do more videos in this series. Love it

[@dpie4859]

So happy with my Oracle Touch. I know its not super customizable but the coffee is better then most coffee I get at most coffee chains. Its sweet/tasty, easy to dial in and almost fully automatic. And my wife approves of it. She hates manual machines.

[@devinschmidt1135]

This will be a useful series for me to watch. Great idea.

[@wesleymatthews6356]

Hell yeah I just got a used rancilio silvia for $130 and now youre starting this series, the timing could not be better.

[@LB-lz1ks]

As an engineer, I certainly applaud the systematic and measure approach. It a must for getting accounted with machinery, a specific coffee/roast, etc. Perhaps I am wrong, as I have no where near the experience as James, but after about a decade of pulling decent shots of prosumer equipment, I contend that I can dial in most setups in 2-4 shots by eye. More, this is especially the case when considering the ROI on the extra $, effort, & time to add the extra steps of precision on the daily routine. Humidity, actually tends to be the biggest variable IMO. On most days, I am ok with 85-95% (especially if I am adding milk); moreover, as an espresso freak compared to most, the average person would be even less tuned in to the subtle differences. Side note: I definitely concur with the preference for the light roasts. Baller!

[@jozefnazwisko3433]

Waking up... making coffe in v60; and watching James dial-in on espresso... great one please do more dialing in with espresso

[@DanCatJunior]

Really enjoyed The video with James adding his thought processes throughout the entire dialling process. Learnt a lot, keep up the good work!

[@dakoata121212]

Awesome! Keep ‘em coming. I’m looking into getting a La Marzocco Linea Mini and I need to learn all about dialing in.

[@pbft.j]

I'm a little late to this party but loving your channel for the past two weeks and I loved this series!

[@McMeowFace]

Eye opening to see how just a few grams of difference across the measured variables (1g in, 2g out, 4s brew time) can make a difference between horrible and wonderful shots. Tiny tolerances like that show the importance of making measurements and taking notes if you're really into getting that perfectly balanced cup.

[@anngeliecaa]

This is why I started watching you in the first place. I wanted to pull better espresso drinks- and found a world of information AND entertainment of enjoying the spectrum that embodies the world of coffee 😊

[@sipntools]

This I so needed as a new espresso dialer!

[@ap_walker]

Looking forward to future episodes in this series.

[@RamonMartinez-jz9uv]

Brilliant approach in this video, loved the shot tables with breakdowns of the different elements. Perfect for me since I love bright, light roasts. Awesome to watch a master at work and see Hoffman alter the rules and push the bean further and further out the extraction timeline.

[@RagsToRichesFilms]

Got to work this morning and watched to while dialing in my machine. Great stuff

[@BassFace5000]

Thank you for the step-by-step walk through, and for showing close-up high quality detail. Basically this is the video I prescribe for friends who have espresso machines. Do part 2!

[@reza0gan]

Great educational video and it helps a newbie like me to understand the fundamental aspects of espresso method. If possible, I would like to request a video content of comparing tamping vs no-tamping technique, since I recently came across a well known specialty coffee shop that doesn't tamp their coffee ground. What they usually do, is just to put a light touch of the tamper onto the portafilter only to make a flat surface of coffee ground.

[@burnwithwater]

I'm so glad we're diving into espresso! Thanks for the amazing video James!

[@Skeein]

Would love to see you dial in beans of various ages, particularly beans of unknown age - what to look for, variables to tweak etc

[@jarlaxel]

I second this!

[@oscarlu]

Fantastic idea. Can't wait to see more.

[@cipriandragoi9166]

Definitely looking forward for more roast levels dialing in espresso!!!! Please "keep them coming" thanks!

[@youngamoney1992]

Looking forward to the second one!

[@McMeowFace]

Would be great to see a final side-by-side view of all recipes with tasting notes to see how the variables changed shot to shot. Not sure how you'd best represent the changes in grind size, but that would be valuable too!

[@Joa_Chill_Instructor]

Espresso series is definately a great idea! 😍

[@briers9]

Thank you!!! I do prefer a lighter roast for my espressos and getting it all correct I find particularly challenging. Especially when my pockets are not that deep. Having to go fine on the grind for these lighter roasts leads to clumping and sometimes channeling. Until I can get a better grinder with good distribution I’ll continue to battle with lighter roasts. I’m very keen to try dosing down as suggested in this video. I do tend to aim for a longer extraction which seems to improve things but trying a 16 or 17g basket is something I didn’t think of. Thanks again for this great content. Look forward very much to this series!

[@matthewlanchester1049]

I love this guys voice. Hes like the David Attenborough of explaining coffee machines 😊

[@invisiblekid99]

This is my stumbling block in making my own coffee. This is a lot of good coffee going to waste, then in a few days you need to adjust again and then you run out. Buy another bag, you might not need to adjust as much, but no two bags will be the same, even high-end, fresh stuff. If you have a coffee subscription as many do, it's a completely new coffee and you're back to square one.

[@graphene1487]

Nice bass right off. Thank you

[@jose.anguila]

5:41 James, James, you broke my heart! 💔