How I Make Espresso: Tools and Techniques

Get Surfshark VPN at surfshark.deals/jameshoffmann and enter code ‘jameshoffmann’ for 83% off and 3 extra months free!
"Coffee Is An Act of Kindness" Print & Tees: geni.us/coffeeactkindness
Videos mentioned:
@Sprometheus On the Porcupress: • PORCUPRESS - The Most ...
Eulogy For The Tamper: • Eulogy For The Tamper?
@jkimmakes Is Beautiful Espresso Worth It?*: • Is Beautiful Espresso ...
* This one didn't actually make it into the video, but I meant for it to. It's a great video, and why we didn't focus too much on naked extractions today.
Things mentioned:
2.25in EK Paper Punch (affiliate link): geni.us/basketpaperpunch
2.25in EK Paper Punch (non-affiliate link): amzn.to/3JROW2S
Sworks Design WDT Tool (non-affiliate): sworksdesign.com/Aluminum-WDT...
Decent Dosing Funnel (non-affiliate): decentespresso.com/funnel
Sworks Design Porcupress (non-affiliate): sworksdesign.com/PorcuPress-p...
Duomo The Eight (non-affiliate): coffeez.kr/33
Chapters:
0:00 Intro to espresso puck prep
1:57 Bean prep
2:00 Weighing grinder input & output
2:24 Ross Droplet Technique (RDT) and spray bottle
3:04 Drying the basket
3:29 Distribution
3:39 Dosing funnel
3:59 Why distribution is important
4:50 Weiss Distribution Technique (WDT) tools: DIY & needles vs loops
5:20 Commercial setting WDT
6:02 Using the WDT
6:38 Wedge distributors
7:52 Manual distribution
8:57 Vibration distribution
9:56 The Porcupress
10:52 Paper filters
13:46 Puck screens
14:59 Tamping
17:36 Surfsharf ad break
18:47 My puck prep routine
20:37 Outro - Coffee Is An Act of Kindness & questions
Links:
Patreon: / jameshoffmann
Limited Edition Merch: www.tenshundredsthousands.com
My Books:
The World Atlas of Coffee: geni.us/atlasofcoffee
The World Atlas of Coffee Audiobook: bit.ly/worldatlasofcoffeeaudio
The Best of Jimseven: geni.us/bestofjimseven
Find me here:
Instagram: / jimseven
Twitter: / jimseven
Things I use and like:
My video kit: kit.co/jimseven/video-making-...
My current studio coffee kit: kit.co/jimseven/studio-coffee...
My glasses: bit.ly/boldlondon
My hair product of choice: geni.us/forthehair

[@jasonboomgarden4480]

Honestly, the whole maximize your setup speech is why James is my favorite KZbinr. Thanks for watching out for us man.

[@tommos1]

When he talks about solving a problem I have it doesnt help that much since my problem is i dont have that thing that i now want because he's shown it in a video.

[@Numl0k]

I love his philosophy on that. I've had my Gaggia Classic for probably 12 years, and I think I'm finally at the point where I've maximized my setup. I'm making good shots pretty consistently, but I'm finally at the point where I want to spend some money on a new machine. But, since I'm making good espresso already, I don't feel rushed, and I don't feel like I need to go out and spend $1500 on a new machine right this minute, so I have the luxury of waiting until the right deal falls at my feet. I had a great deal lined up on a gently used machine, but it didn't go through. But you know what? Oh well. I can wait for the next one, because I can still drink good espresso while I wait.

[@laowai2000]

So glad to have just found this channel. Within days of finding now making much improved coffee at home.

[@ubaldo7227]

Motion seconded.

[@christophertaylor8166]

I certainly *agree* with everything he said there, but I don't think that James can actually cure people of upgradeitis simply by saying it. In my experience, you're either in a place with a hobby where you're still trying to figure out what you like, and you're really open to trying just about anything new to get there, OR you have a pretty good idea of what you want and like, and you're really just looking to min-max your setup. To an extent, I think that personality factors into this quite a lot as well. I tend to try and get in and out of hobbyist spaces long enough to understand them pretty well, and come away with a setup that works really well for me. Once I achieve that, I tend to drift away from the community until and unless I have a problem with that hobby I'm trying to fix. For this reason, my contributions to these communities tend to be evangelizing for them in gen pop rather than hanging around chatting directly with my fellow hobbyists.

[@Director-M]

This year I learned why even "Pro" coffee shops struggle with keeping their espresso consistent. My mom laughs out loud when she sees all these tools I bought alongside my new espresso machine, but after her first sip she understood. Thanks for all that you do, James!

[@jamesgarner2103]

why did i just watch this? i dont even like espresso.

[@dariusshojaei5036]

@@jamesgarner2103 Espresso is life

[@frogstock2597]

Sunken cost fallacy

[@philberthabi6867]

@@frogstock2597 Mormon

[@quentins8165]

​@@frogstock2597For distribution you can probably use a fork.

[@nickcifarelli8887]

You have the vanishingly rare ability to speak clearly and eloquently whilst providing so much information. I could watch your videos all day. Honestly, they are brilliant. I can see why you are so successful.

[@LIPOHIKE]

Bet he learnt alot about it

[@DmitryBabanov]

I don't do espresso myself (only V60) but watching all your videos is so much pleasure. The amount of effort you put into production (video quality, sound quality) is above all expectations.

[@spiritualbeancoffee1031]

Yes. I’m a V60 guy too but really enjoy the nuances of everything in life. Questioning everything is our birthright.

[@Masjo16]

With respect to the vibration distribution method and migration of fines - this is a well known topic in sediment science and hydrology. The smaller particles can more easily find small gaps to move down, while the larger particles cannot and appear to migrate up to the top. It's the same reason why if you shake a jar of sugar that has sat out for a while, the clumps move to the top.

[@Acceleronics]

One of the steps I took to decrease "spurting" was to grind directly into the portafilter rather than a dosing cup. My DF64 grinder has a bellows that blows out very fine particles. My guess is that those fine particles formed "dams" at the bottom of the basket (when I used the dosing cup) that the water had to burst through. Grinding into the portafilter puts the fines at the top of the coffee bed, which has resulted in less spurting. That's my current theory...

[@tomvandongen8075]

Anyone who's stored Lego in a box knows this phenomenon too

[@KrivTheBard]

@@tomvandongen8075 I worked in construction, and every time I had to look through a box of random, loose screws, the tiny ones I needed were always at the bottom lol

[@HauntedSheppard]

Works in avalanches as well, as long as you're the biggest piece you have a high chance of riding it out on top. Hence the airbags are a thing

[@lukipedia]

Granular convection is a term I’ve used to describe this phenomenon. Also known as the Brazil nut effect.

[@JohnTheBrewer]

"...a sign of obsession?" That ship sailed when I bought my first espresso machine. Nice presentation. Thank you.

[@jin_dj]

In addition to better extraction, the metal disc on the coffee tablet allows you not to clean the mesh of the group from coffee grains. So I choose to clean the disc rather than the grid group. This is a subtle but important advantage for me over paper filters

[@dominickarpf1081]

but with the paper filter on top you dont have to clean the shower either… no?

[@arturotinajero11]

@@dominickarpf1081 There's still reason to clean the shower group. Altough you won't see coffee grains after extracting, there are still coffee oils that make contact with the group, so yeah, "less mess" but still a regular cleaning will protect your expensive gear.

[@2NDFLB-CLERK]

​@@arturotinajero11▪️ You forgot the H!!! A dog is a man's best friend!!! 🟥

[@TheBaconVanMan]

I don’t even drink coffee hardly ever. But I love the way you talk about things and make a big point that some things are expensive and unnecessary and you do a great job of helping people not feel left behind who may not be able to afford things. I’m planning to make my first video in cocktail making in the next few days once I finish building my backdrop and I love watching your videos because I find they’re a great resource about how to talk to the public and teach in a way that isn’t overbearing, or condescending. I think a video like this could get a lot of “this is insane all you need is a good old cup of drip coffee” but with you, you make a great point of making everyone feel valid for what they do and at the same time saying “if you want to take things to the extreme in attention to detail, here’s how to do it, but you don’t need to, and you’re valid for wanting something quick and easy. There’s something so wonderful about watching a master share their love of something without putting down the people who do things differently or who can’t afford or don’t want to deal with the “best” or “proper” way of doing things. Love your content mate! You’re an inspiration to me! I really can’t speak highly enough of how good a teacher you are!

[@jandlovec1181]

I find it amazing that when I started in coffee 15 years ago the purpose of going to a Third Wave coffee shop was to get better coffee than you can make at home. Today the very opposite seems true. With enough time, resources, and a pinch of obsession you can make better espresso at home than almost any cafe in the world, and us in the coffee industry have yet to reckon with that reality.

[@Leapoffaith4]

I agree, coming to the reality of wanting to make espresso with my $3k setup at home more than with the $40k setup we have at work baffles me.

[@flitcroftLA]

@@Leapoffaith4 I was telling someone recently that I make better espresso with a Gaggia Classic Pro than any espresso I've had in a coffee shop, at any price. 1) I'm buying very good, very fresh beans 2) I have a good grinder in the Euruka Mignon Specialita and 3) I've messed around enough with all the small things covered in this video to get repeatedly great results. My $1K+ setup has a fairly steep learning curve and consistency isn't perfect but it can reach high highs. (The downside of this machine is the steam -- you really can't produce 3 quality milk drinks in a row and even two takes some technique).

[@Weeem]

True. I remember a slightly embarrassing tweet by a smallish boutique coffee chain asking "Which barista makes the best coffee?" The majority of replies came back that they (the public) make better coffee at home and any shop they've tried. oops 😄

[@jandlovec1181]

@@Weeem and to be honest it used to be really hard to make good coffee back in the mid-Aughts. We had very little real knowledge about extraction, and therefore you needed more hands-on experience to get things right. What we have now is the natural end of the Third Wave, ironically, and the industry needs to figure out what we can now offer that is better than what the public can make at home.

[@PandaMyCo]

I used to work for some high end cafes in Chicago and remember the same thing. Now that I've been out for over 6 years and just bought my first espresso machine, I'm realizing I am way behind the game! I'm still using Stockfleth's and didn't realize that was old news.

[@danielchipper6781]

In no way am I interested in speciality coffee, mostly because I don’t have the money but my god when im stressed or feel just shit I watch your videos and am calmed by your voice and your clear expertise! Thank you James!

[@losingitrush]

Awesome comment, but I bet you're lying to yourself about not being interested! Get into it, bud! 😋

[@danielchipper6781]

@@losingitrush I am interested I suppose but I am a chimp when it comes to addictions; If I take interest in something it become my single focus and pff goes all my money 🤣

[@franciscoweitzman8892]

@@danielchipper6781 i thought the same, but then I met my life passion and an income source:)

[@danielchipper6781]

@@franciscoweitzman8892 Thats awesome! Perhaps I should put the chimp-like obsession to a passion :)

[@paritybit7830]

If you make price-efficiency part of your obsession, it may not be nearly as bad as you think. I have replaced auto-drip and blade grinder with a V60 and a 1zpresso JX Pro ... Pourover devices are pretty cheap, and while a metal-burr hand grinder is a *lot* more expensive than a blade grinder, it's not nightmarishly expensive and should last a long time. This and technique has strongly upped my filter coffee game. I don't have espresso yet, but strongly contemplating the Nomad, a finicky plastic contraption kind of manual espresso machine, but for affordability it's hard to beat (have not seen James do a review of it, I'd like his take, although I can already imagine his conclusion will be that it makes lovely espresso but is a less than lovely 'experience', heh); alternatively, I might go with a used Gaggia and mod the heck out of it. If I ever decide I need milk drinks, there's always the nano foamer for pretty cheap or the bellman stovetop steamer for something high grade that doesn't break the bank. Of course, doing it this way does require a bit more time investment and tolerance of what James has been calling 'faff'. Oh, and btw, for scales I just have two cheap ones from walmart... The '2lb' scale does fractions of a gram and I use it just for beans, while the high-poundage scale only does whole grams but can handle the weight of a carafe and I use that just for the water pouring. I already have a stopwatch on my phone so that requires no investment. I don't need an expensive scale that can do both precision and volume and stopwatch all at once while simultaneously streaming the data via bluetooth to an app on my phone... I'd only end up just using it as a dumb if high-precision scale anyway.

[@TheDennzio]

Yes I like all these prep procedures...they give a sense of ceremony, meaning and intimacy to an otherwise mundane activity

[@FartPanther]

... Including the vibrator?

[@ihopethisnameisfree]

The motion under vibration of small particles to the bottom and large particles to the top is called the Brazil nut effect because it explains why the (large) Brazil nuts are always on top of a can of mixed nuts. It’s common in granular materials.

[@bbjazzmanjazzman7721]

Bullshit!!

[@willbower1839]

Also known as granular convection

[@djabroni_brochacho4644]

@@willbower1839 I prefer Brazil Nut Effect

[@isodoubIet]

Probably the one thing that actually makes a measurable difference when it comes to distribution since similar techniques are used routinely to improve drainage (gravel anyone?). Leveling and needles etc all probably make little to no difference once the thing is tamped -- stuff advects, the coffee is not going to just sit like a compressed little mound in the middle. But short of vibration nothing will create this sort of vertical gradient in average particle size.

[@jakk.7489]

​@@isodoubIet firstly, for that you would need quite a symmetric mountain to distribute evenly while tamping. Secondly, you still have the clumps. I agree that making good espresso is possible, but consistency will be more of a problem without distribution

[@MrFornicater]

I always think about how insane all this would look to the people who actually grow the coffee.

[@fgordon5575]

Imagine how Coca leaf growers must feel...

[@cold_static]

The gods must be crazy.

[@jimthebutcher99]

or to people who just want a cup of espresso.

[@502kicker9]

@@jimthebutcher99 u mean a shot? espressos come in small amounts (shots). Cup of coffee u mean?

[@jimthebutcher99]

@@502kicker9 guess it depends on how much you like it. but yes, a shot.

[@Sprometheus]

Hey James, thanks for the shoutout my friend. The Porcupress is definitely a unique tool, but like you the WDT is my daily driver. I’ve got a similar video in production at the moment comparing extraction numbers between a handful of distribution tools, will be a great addition to this conversation. Cheers!

[@macehead]

The Spro hath been blessed on this the 29th day of March in 2022 the year of our Lord. Amen.

[@aronvandepol]

@@macehead year of our lord 2022? How old is James? 🙃

[@wakeawaken430]

Let the coffee unite us ❤️

[@_kwak]

Thanks to the both of you for pushing open coffee knowledge further! Both cafe baristas and home baristas benefit from this widely, so sincerely thanks to you both!

[@KTOWNK1D]

@@aronvandepol 40s. I think he's 42 or so.

[@sharpedance]

Your final section is perfection. Expresso making as art. Did everyone else also notice James’ reflection on the group head above the filter basket?

[@TjakkoBlaauw]

Thank you for all of your knowledge spreading … just started experimenting sifting the coffee as you would do with baking with flour. Surprisingly high impact on flow rate. Should help with limiting channels, but haven’t been able to taste that yet. Though the new grinder settings lead to a taste difference.

[@PiotrBrykalski]

(funnel magnet pings) (needle distributor stirs) (basket taps) (tamper clicks) (Cup and scales put in place) (machine buzzes) (espresso drips) (machine clicks) (spoon stirs) (spoon taps) (James slurps) It made my day. 😄 Thanks James (and the person who does subtitles)

[@svetlanathomas3521]

Your reputation of “spending other peoples money by making them want things” proceeds you, my friend. 😂 ☕️

[@kupopuffs420]

Precede*

[@nuffim3277]

Precde**

[@leejones30]

pre seeds

[@melkava23]

Ahhahahahah... nailed it.

[@trenton8998]

Pre-C'd*

[@flyingchicken33]

i just bought a Breville barista pro. Ive never made an espresso, and very rarely do I go out and buy one. I usually drink regular coffee from Tim hortons. Ive learned all my techniques through James's videos, and since there's so many tutorials out there that teaches beginners how to use their machine. One thing that ive learned is that each roast, roaster need a different technique to make a great shot; and i learned that from James. No body has taught that so thoroughly, and now a month after owning my machine, I am confident to say, i have perfected the roast i most enjoy. After adjusting grind settings, temp settings, changed portifilter and now a stirrer which I felt was the main item that got my shot tasting exactly the way i wanted. Thank you again

[@crashm161]

The way James is able to provide so much information, so fast, consistent, and clear blows my mind. Other people would take 40 minutes providing the same amount of information. Thank you James!

[@VaticDart]

I want an hour long video of James wordlessly making coffee, different ways, with that same great recoding quality of the sounds. ASMR has never done much for me, but my gods that last 90 seconds was wonderful. Great video overall. Very entertaining and interesting even as a consumer of espresso who has never pulled a shot.

[@Nuck_Gee]

Literally scrolled to find this comment because I knew I wasn’t alone

[@davidhill3043]

yes please!

[@heartdyedpurple]

Look up Peaceful Cuisine, great food/drink related “unintentional” ASMR

[@heartdyedpurple]

Also Chocolate Cacao, if you’re, well, into chocolate

[@eileenfb1948]

@@Nuck_Gee kzbin.infoUgkxlG5MLbwKG3QA9kuGkMFU_vwrS7NOMhdt a Clip on KZbin The Sound of Coffee I just made it using Clip feature below video. Enjoy

[@PavolCeluch]

The final video of a full process was so well done. That camera shot at the end with James turning off the coffee machine, was very cinematic. Great stuff as usual.

[@ncz1-tv8tt]

Totally agree! The camera shot was so satisfying. And don't forget about the techniques James used, it's really helpful for me to make a perfect espresso at home.

[@b1j]

First, I love your vibe. Next, I’m a week into this with Baratza Encore (on 3) and Bambino Plus. As for puck prep, I now create less mess since I got the Matow dosing funnel. I can almost hold the portafilter under the grinder without spilling (many) grounds. While waiting to receive a commercial WDT, I made a stopgap one with a wine cork and two paper clips (straightened and cut in half - four prongs). The prongs are 0.015” thick (!) but they help a bit. Then I tap the portafilter on a cutting board to settle. I use the tamper that came with the Breville. I find this is slightly smaller than the filter basket diameter, though, and it leaves a little outer wall of grounds around the rim. I just ease that back in with my finger. I sometimes use the Breville Razor trimming tool if the level is too high. Not really puck prep, but I discovered pre-infusion yesterday. I suspect this improves (lowers) channeling, because the left and right spouts flow more evenly now. Lots of variables!

[@vrasis]

Loved the video, so informational and watched literally every second with 100% attention. I weigh my beans and grind into a dosing cup. Then aggressively use a needle distributor in the dosing cup to break up all the clumps, pour my grind into the porta filter and use the needle distributor again to just make an even basket. I tamp using using a pre set depth tamper that I can also use to "polish" I then use a mesh puck cover, main reason being it keeps my grinds off the machine for ease of cleaning. I love the paper filter technique and might give this a shot. Thanks again.

[@CoffeeGodAzzy]

I'm only 22 years old, going on 23, and I opened up a coffee shop last July. I've scoured the internet for resources to help me learn some tricks of the trade because culinary school did not teach me how to make proper coffee; I absolutely love your videos (sometimes I play them in my shop and people come and watch) because they've helped me learn quite a lot about how to properly treat and make coffee for people to enjoy! One day I hope in the future that I become as good as you and other people in the Industry that use your content as a refresher or a guide to better hone their skills.

[@segamble1679]

I love that you play his videos in your shop! That's brilliant! I also love cocktail channels on KZbin, and I've always thought liquor stores should have their videos on loop.

[@LeerVrijLeven]

Just want to wish you success with your coffeeshop. Amazing that you're only 22 and already own your own shop. Hope you will become as good as you aspire!

[@pizzarsvideo]

Any favourite roasters in the Montreal region? Id love to come watch some of James' content in your coffee shop.

[@CoffeeGodAzzy]

@@pizzarsvideo personally there aren’t any roasters I’m particularly fond of because they do a bunch of modifications and synthetic garbage to their beans(locally anyway or they get natural imports and ruin them with chemicals or by roasting them to oblivion) Mine are all natural Italian import (a few of my Italian relatives are quite up there in the coffee industry so they make sure that I get what I ask for, which is good natural non modified coffee). You are absolutely welcome any time you’re in the area, my shop is located at 2120 Sherbrooke east H2k 1c3 and you can find our menu on my channel :).

[@CoffeeGodAzzy]

@@LeerVrijLeven I very much appreciate it! I am trying my best to balance my new location and university and it is honestly quite hard but it’s rewarding. I’ve fulfilled all my promises to those dearest to me and I hope one day I’ll get to serve you a cup of my coffee! :)

[@colewalliser]

I took a keycap puller, cut off the connected ends and made my own distribution tool. It works wonders lol.

[@hernancoronel]

Awesome! Two of those glued together and it could probably be the best distribution tool out there!

[@tommihommi1]

@@hernancoronel the needles are quite thick, 0.4-0.3mm needles are more effective, especially with a bottom paper filter you'll want to be more on the lower end of that, with thicker needles it's really easy to lift the paper

[@bartr2888]

Lol!! That's brilliant!

[@andrewchiappetta1262]

This is brilliant. I’ve got maybe 4 extra keycap pullers around. Wish I thought of this before I bought one.

[@haiang6949]

lol, creative

[@AG-cg7lk]

Great video. There is another type of distribution which involves covering the portafilter with a cup shaped device that seals in the coffee and giving one firm downward shake. It breaks up the clumps very well. Not as great in terms of even distribution but then I complete with a stockfleths type move, then tamp. The tool I'm using was 3D printed, so very cheap (if you have access to a printer). It is keyed around the rim to mate with the PF, and just held in place for the shake.

[@danielmiller5521]

Awesome. I've been tinkering around with my espresso shots for a year now. Test after test, tool after tool, and came to a similar conclusion as you. I do everything the same, just no filter and only spray when shooting for near perfect retention. I really struggled with channeling when I first acquired a bottomless portafilter. I was stumped. I was using a WDT then a metal distributer. Every shot had channeling. As soon as I stopped using the metal distributor, and started stirring a level-as-possible puck before tamping, it's been smooth sailing. Very interested in trying out the filter. Awesome video, James. Really appreciate all you do.

[@joytimes4]

As a newbie to espresso making I am binge watching your videos. There is so much to learn and I appreciate all the knowledge and suggestions you provide. I am compiling a list of the basic items necessary and a list for future purchases after I’ve become comfortable with the process and can then decide what I really need. You have opened my eyes to a whole new world and I look forward to exploring it with you.

[@sciencescience9102]

Same here! I have been watching all his videos about expresso machines and grinders. Now down to how to make an espresso. I have some items on my list and can't wait to get them one my one!

[@Dolosxd]

How’re you doing now? I did the same thing :) I’ve gotten quite good but I don’t think I’ve gotten the grind size or milk steaming perfected yet :p

[@trevorromney3589]

To be clear to those who are newer: For a standard espresso machine experience, the only essential pieces are the machine, the bean, the grind, the portafilter, and the tamp. (and a cup to drink it out of.)

[@spiritualbeancoffee1031]

Yes Joytimes4. Tesla says Attention is the currency of the universe. I really enjoy the exploration process.

[@lukejanofski4233]

No cuz literally same

[@tonybernard4444]

I love that James emphasizes spending money to solve specific problems. None of your prep looks in any way excessive; it's low maintenance and easily repeatable. Every espresso machine should come with a link to this video.

[@leonardonavarro9659]

This is one of the more useful and beautiful espresso videos I've ever seen. I love how you explain everything while keeping it objective. Thanks a lot for your time.

[@Naegimaggu]

12:10 I didn't have easy access to Chemex papers so I opted for the scientific papers. To be on the safe side, I used the paper detailing the effects of lipids in espresso on LDL cholesterol levels and it has worked wonders for me personally. It seems none of the lipids can penetrate the hard facts packed into these papers, keeping my heart safe.

[@allycat0612]

This is super interesting! As someone looking to make some changes in my/my partner’s habits to reduce cholesterol, do you have any recommendations for the paper / where do you buy it? Thank you!!

[@Naegimaggu]

​@@allycat0612I used the Trømso study one. You can find it for free from many science journals, The National Library of Medicine or ScienceDirect and just print it out. I also recommend this scientific paper specifically in your case: doi:10.1177/2053951720972735

[@RJ-wx3fh]

​@@allycat0612I think the joke was a pun on 'scientific paper' as in the published research/' lab filter paper' as in the filter paper used in scientific processes

[@andrewbreeden4027]

Everything about James is so wholesome and pure. The fact he posts both his affiliate and non affiliate links to things. While I'm sure he makes a great living on this channel I truly believe his first and foremost goal is to share his love of coffee :)

[@xXshishamastaXx]

I do something I haven't seen very often online: After puck prepping, I spray my coffeebed excessively with cold water(2-4g) and this has changed my Espresso for ever. Never ever did I have a bad coffee since then. This has worked for me especially on machines without real pre-infusion(steady pressure/water-line pressure - not from a vibration pump). It also works on machines with preinfusion, but on pre-infusion machines the difference is less dramatic. So the process goes like this: Puck prep(WDT,RDT, distribute,etc.) Tamp Water spray bottle -> 10-20 pumps of Water droplets Pull your shot The theory behind this is, that the cold pre-wet coffee-powder expands and becomes softer, whereby it can be easily penetrated by the high pressure from the coffeemachine. Because the water is cold, it doesn't extract the coffee powder prior to the planned extraction in the coffee machine. Due to the pre-wet coffeepowder, the high power water pressure is less likely to disturb your puck and helps to distribute the water through your puck. One note: You need to grind a bit finer if you pre-wet for your coffebed, to keep the extraction times equal I hope that helps and I would be happy to here, if you too found it helpful in Espresso making!

[@ishkabibl]

Can you share what kind of sprayer / spraying you are doing? The amount of water getting onto / into the grinds seems important here

[@xXshishamastaXx]

@@ishkabibl I just use a regular small spray bottle (50ml glass spray bottle), but I would say any spray bottle with fine mist should work.

[@shahar85]

I think you and James should have a cup of coffee together...

[@TeKNiQ50]

Very interesting idea. I'll have to give this a shot.

[@Heiko_Cochius]

@@TeKNiQ50 "shot"

[@pietrogigante5930]

This is an amazing video!! So inspiring! I saw coffeetenders making espresso this way in Bucharest and I was fascinated by the care put in and the slowness of the process, as opposed to the quickness usually needed to work in a bar! Hope as many people as possible may experience something like this :)

[@spiritualbeancoffee1031]

Attention is the currency of the universe •Tesla•💜

[@uAdrien]

Could you please tell me the locations that serve such coffee? Thanks!

[@pietrogigante5930]

@@uAdrien In Bucharest, the coffee bar is called Perfect Simplu, there's one next to park Cișmigiu, but there's also others, since it's a franchise!

[@leatherneckprepper4477]

So over the last few years, I’ve had a cheap $$300 Dongi espresso machine. I’ve tried different beans and different things so I bought a year ago. I started grinding my own beans and recently have gotten the grind that I like for the espresso that I like. Now I’m going to up my game and get a mid-level espresso machine to do what you say which is to make the perfect cup of espresso. I spent a lot of time this morning in my grinder, which I’m ashamed to say I did not do before. Grams of beans for a two shot cup of espresso on a medium fine grind.I can’t go to fine because it taste too bitter. Thanks for all your help.

[@WSW0424]

I bought a Gaggia Classic Evo Pro for $500 a year ago (they're $400 now) and I love it because it's a standard size 58MM portafilter so you can get the VST basket and IMS screen to make it legit. The pressure spring is very easy to change to a 9 or 5.5 bar pressure valve spring. I love it because it's so simply designed and easy to upgrade/repair. I recently installed a PID temperature controller with a display screen and shot timer. I'd say I've put $200 into upgrades and it blows away anything you can get for $1,000 or under.

[@LeoRomanusFilms]

I sincerely appreciate the tone of your videos. Aside from them being wonderfully informative, I love the “here are some options for you to consider” delivery model. You demonstrating ALL the toys, and then offering editorial on why one may/may not want to use said toy really offers the viewer the opportunity to weigh the value based on their habits/needs. I always look forward to new content. I love your high quality content!

[@anishborkar9378]

One other underrated method I like to use to distribute is use a dosing cup, put it in the portafilter, and shake it vigorously for a few seconds. Works like a charm with no channeling for me!

[@underscoremouse8771]

I generally find that small batch to batch variations in grinding characteristics of the beans dwarfs most impacts of puck prep, with two exceptions. 1) needling definitely helps even the puck and prevent channeling. 2) over tamping can lead to residual stresses among particles that result in puck cracks and channeling after the grounds get wet. So don’t overtamp.

[@ianmitchell4745]

Oh yeah, above I commented that puck prep was one of the most important things, I guess I just figured that this goes without saying.

[@underscoremouse8771]

@@cartier13 within limits. I think it’s more accurate to say there’s a very wide window of pressures that result in equivalent puck. however, in my experience, if you over press, it becomes harder to have even pressure and you can crack the puck. Also, espresso has a little bit of springiness. so if you press too hard the puck can have anisotropic residual stress that results in cracking as soon as it gets wet. It’s similar to an effect that occurs with pressed ceramic powders prior to sintering.

[@malcolmlea4906]

That was so helpful James - many thanks. I have moved down to 14g from 18g and at the same time to a lighter brighter blend. Result was disaster and confusion and struggled for any kind of consistency. I now have an understanding of what to control. First step is a precision basket for 14 g.

[@ohboyd]

Dilemma, do I 1) Make myself a coffee to enjoy while watching a new James Hoffmann video, or 2) wait until after the video to apply my new knowledge and make a better coffee?

[@thickandthinking]

Make one to go with the video and one after and compare the experience. 😊

[@ExplanatoryApe]

James - I can report that this video has levelled up my espressos! It's incredible that the small changes transformed my espresso to being below "good cafe"-level, to equal or better than "good cafe"-level (depending on the cafe). Again, thanks!

[@labarbovent]

Let’s not forget about the ritual… it can take all the time needed, that’s what make this moment so special.

[@megannason3649]

I finally got my first little second hand espresso machine and this info is golden. I’m hoping with a better grinder and the new portafilter I ordered for it it will produce nice espresso

[@megannason3649]

My update on my setup would be puck prep is everthing for gettinbthe most out of a cheap machine

[@Django44]

Superb James; absolutely superb. Witnessing your 'obsessive' devotion to pulling a delicious shot was worth every minute and, deservedly so. You are a craftsman at your trade and I learn so much every step of the way - and then some. It is time now to watch again and see where I can fine tune my process. Thank you, thank you. In addition, a special Thank You for your efforts to help Ukraine. You have a big heart and every little bit helps.

[@musicmann1967]

For me the biggest boost to my espresso shots was getting a proper WDT tool. It made a big difference in the consitency of my shots. I had sort of a home made affair to save moeny but the needles were too thick and didn't do the declumping properly, although I didn't realize that for a while. When I finally got a proper WDT, I felt foolish for not getting one sooner. I still have plenty to learn, and I always love your videos! Thanks!

[@bekeneel]

But is the quality/taste of your shots than really better than a good bean to cup machine? I'm just wondering. I started to like those semi automatic machines like Breville etc but it seems quite some work to do if you make like 5 cups a day..

[@Beakerbite]

@@bekeneel Most things seen here are extremely small gains made. So small that you really have to empirically test them with a refractometer. Your placebo perception will likely have a larger effect than anything (assuming good beans, good water, good grinder, and adequate technique). In end though, there's no need to change up your coffee routine. These videos are to make you aware of what's out there and to provide answers for those who are looking to step up their game. The only important part of coffee is whether you enjoy it.

[@bekeneel]

@@Beakerbite thanks. I find more fun in trying/finding new/special beans. Like today I found some from Ethiopia that have a very citrus like taste, in an auction.

[@sk8eroy]

I'm happy to see the workflow I arrived at myself is not too far off from yours James. I tried a wedge distributor but the shallow wedge always gave me the nagging feeling it was tamping first and distributing second. Now I strictly use a WDT tool before using a tamper with a ledge that assures a level bed. I've also opted to use mesh screens over paper filters hoping to somewhat reduce paper waste. I don't find cleaning it to be a hassle whatsoever, and I really appreciate how it keeps grounds out of my shower screen. Great content!

[@101leescott]

I'm always keen to see processes in the journey for the perfect extraction: very informative thank you. Also relaxing and meditative to see the slow-motion vibration of the grinds in the vibratory distributor. Bliss :) I haven't been using a needle distributor but now its on the list. Thanks so much!!

[@blackvulcan3]

So impressed with the addition of a filter to my first shot misery with my Breville Oracle (I use the Chemex and bought your recommended hole punch). I had changed burr setting from factory down to 4 and this enabled me to run a lot finer grid at the dial (5 settings lower) and provide a very nice ratio, and delicious smoothness. I add a filter to the top of the first puck of the day to help with channeling but the extraction is noticeably better with one filter underneath, slightly dampened for each subsequent shot. Thank you James.

[@johngilman760]

recommended hole punch and size, missed it, thanks

[@ncz1-tv8tt]

Thanks for sharing your experience with us! It's great to see how small adjustments like changing burr settings and adding filters can make a big difference in the quality of your espresso. Keep experimenting and discovering what works best for you. Happy brewing!

[@supra107]

I love how the entire bit starting from 18:49 is a massive ASMR fest and when James does the slurp at the end it gets cut off abruptly :D

[@planetwasabi]

honestly that whole scene was BEAUTIFUL audio visual and i just want that as a separate video to watch for a daily dose of healing tbh

[@eileenfb1948]

@@planetwasabi You can make a short clip of it for around a minute and it will play in a loop and be saved in your KZbin library - at the very end of the library. Press CLIP then play around with the timing.

[@GTRGTX999]

He knows what he's doing hahahahha

[@riffle91ar]

I laughed a little at that. It was like slur without the p 😅

[@UnjustifiedRecs]

That whole bit........ Great stuff

[@ianmitchell4745]

Being a home barista for about 8 years now, I have a nice prosumer setup about $2500 worth of equipment. Personally I don't think there is any aspect as important as puck prep. I always pull naked (portafilter, not me) so I've watched this very closely. I have it down to grinding whilst tapping the portafilter, stirring down to the bottom with a cake tester that I've cut short, tapping the portafilter again for some better distribution, using a wing type (I'm forgetting what you called it) distribution tool, tamp and go. I like about 19g in, 28 out at between 25 and 30 seconds on my La Spaziale which has a narrow but deeper portafilter. This is pretty consistent for me although occasionally something will go horribly wrong. I wouldn't mind getting a multi-pinned distribution tool. And I think vibration may be underrated. I'd never seen the vibration tool you used, but my feeling is it has not been perfected. I think someone could make one that would be all you would need.

[@ianmitchell4745]

Someone below mentioned batch to batch grind setting as the most important thing, I wrote the above with the assumption that this goes without saying. Within each bag of coffee, I believe puck prep is the most important aspect.

[@uffa00001]

I see some people obsessing with distribution and then almost not tamping at all. I am inclined to think that tamping is more important than distribution itself for distribution. I mean, if you tamp with a certain amount of strength, the particles will have to distribute evenly, they cannot remain more dense in certain spots than in others. It's like the tube during peak hours: when people begin pushing each other, the amount of "space" between squeezed passengers will be equalized; it's only during non-peak hours that the passengers may be distributed unequally. I have nothing against a distribution phase (I have just ordered a WDT tool) but I think it's important to press very firmly after distribution. I have also just ordered a 15 kg calibrated tamper.

[@t0rn]

Great timing as I've very recently embarked on creating great espresso at home! I definitely went a bit crazy, because of FOMO, and bought a few of these already. Thanks, as always, James for inspiring coffee enthusiasm and for making entertaining videos.

[@mostwanted189]

As always loved the whole process. Watching James always reminds me the quote " the more you know the more you know you dont know". One thing i have noticed is that when pressing the tamper down the elbow angle to shoulder is very bad if its wide open. It doesnt really matter at home for brewing around three four shots but for people working at cafe its better to keep the elbow close to your body as to not hurt shoulder..

[@PugetSoundFlyer]

This is an outstanding video on all fronts, including solid instruction/guidance on making espresso. You should win some sort of award for this! Edit: I just came back from the kitchen after implementing several pieces of your methods and it solved some issues I was having with loose/sloppy pulls. Here's what I did... I cut some paper circles from (unbleached) coffee filters. I placed in the portafilter (no spouts, just holes) and wet. Next, I filled my portafilter (no measure - just a bit over the top) I ran a fork through to break up clumps. If I spilled to much to level, I simply added a bit more to top off. Then, level and used the manual method you described with a plain tamper. I pulled about 6 shots with this method and loved the results. My set up is: Expobar Control and Ranchillo Rocky grinder. I've ordered the punch and will DIY a needle/cork stirrer. Many thanks for the great advice.

[@l.u.c.a.s.]

He actually won the World Barista Championship back in the day :)

[@hermanrombouts276]

Excellent video as always.I purchased a Breville Barista Pro.It took quite a bit of time and coffee grounds spattered around my espresso area. But after I started using a bottomless Porta Filter, my espresso started to improve in taste and my cappuccino was vg indeed.Thanks for your dedication into making great espresso.HR.

[@antoniocosta5223]

I don’t even own an espresso machine I just thoroughly enjoy listening to this Brit teaching me about coffee

[@luisvanegas1039]

I love how nerdy this whole espresso world is. The amount of trial and error, countless KZbin videos. Tons of wasted coffee dialing in your grinder. Understanding shot times, temp and pressure. Lots of unnecessary tools and frustrations. Just to properly extract a shot of espresso. Love it.

[@scottklandl488]

The truth is espresso, like beer tastes like garbage, and men have invented all these hoops, games, shows and machismo in order to force down these horrible beverages

[@luisvanegas1039]

@@scottklandl488 don’t know why your talking about. Both beer and coffee are delicious. Lol.

[@jen2318]

I didn’t understand that I’d be wasting coffee when I got into espresso and all that is dialing in, but here I am.

[@im-a-trailblazer]

I feel like I graduated from Espresso University in 20 minutes.

[@233kosta]

I've been an aeropress guy until recently. Now I coexist with an espresso machine amd I'm slowly figuring out how I like it. Until today, I'd always just been careful in spreading the grinds with the tamper (pre-ground, volumeteically measured... ugh...). Today I tried spreading it around and raking it with a fork. What a mess I made! 😂😂😂 I can't really taste much or a difference though, it's all lost in the fog of meh that I get out of this setup 😅 One day I'll try it with my proper grinder and some actually nice coffee beans though.

[@wardenbatdog9868]

I've no interest in coffee making but somehow I found these videos and I can't stop watching..... I think you are hypnotic in the enthusiasm for your craft. Keep mesmerizing sir.

[@shiftyjesusfish]

Love your work James. I used to work in a nice coffee shop and got myself hooked on espresso made on machines I'll never be able to afford but with the content you have put out I really have been able to maximize my broke-ass at home setup. A million thanks 😊

[@carminelombardi9575]

I never imagined that I would get so into brewing coffee, but I have. I am a beginner, so I went online to do my due diligence, to better educate myself and gain from the experience of others. Your channel has giving me the best teaching and honest opinions as to brewing methods and techniques, as well as product reviews. I want to thank you, your making my journey into this fabulous hobby so much easier, and more passionate.

[@missredhead5995]

“…we‘ve covered a lot of grounds…” HA! 😂

[@FlashGeiger]

I've given away my espresso gear, but the novel item I made wasn't in your list. To securely hold my portafilter when tamping, I took an ice hockey puck (I'm Canadian, eh) to the machine shop at work. I drilled a hole through the centre, then a shallow conical hole around that, then milled a groove out to the side to hold the handle. It worked very well, and my daughter likely still uses it when they get out the ROK I gave them, although they seem to be having fun lately getting various coffee gear at thrift shops. (I may be responsible for that after telling them about my 1950s coffee siphon I got for $20 at a thrift store)

[@alexanderschmidt8305]

I've already put hockey grip tape to my handgrinder. I definitly need to do that puck holder you mention for my setup.

[@remnant24]

It's not on the list possibly because it's not a puck prep tool. Same reason he didn't include tamping mats.

[@maxhaibara8828]

20:35 damn he's teasing us with a half slurp now

[@Beakerbite]

Perfectly Cut Slurps

[@jamesbowling9177]

James, if you haven't tried a bellows assisted hopper you really should. Recently got one of those 3d printed single dose hoppers from Etsy with the bellows and bean weight for my little Eureka Mignon and couldn't he happier. Made a huge improvement by not letting the beans bounce around the burrs; and the bellows, wow what a difference it makes by gently puffing out the coffee as it's being ground. It makes for an extremely fluffy grind and clumps are completely gone, even with oily, dark beans. There's zero retention to go stale too. Game changer.

[@LERobbo]

Got yourself a new subbie 🙂 I acquired my Sage Barista Touch yesterday in favour of a fully automatic Jura. Your videos are easy to follow, clear on instructions and keep me inspired to make the best coffee possible with this machine. Thanks James!

[@TheZzaxs]

As a Ukrainian and a long time fan, thank you for your support and thank you for naming things what they are. Many people look for less disturbing words without realizing they are helping obscure the problem by doing that. Thank you again 🧡

[@zlatan_2197]

People are too careful with the words, even when it's obvious what's going on. But war is war, aggression is aggression, and this is very clearly Russian aggression on independent country of Ukraine. I hope you're doing well, Slava Ukraini.

[@TheZzaxs]

@@zlatan_2197 thank you for your kind words 💙💛

[@lollerskatez1]

@@slayjay77 Go away.

[@TheZzaxs]

@@slayjay77 come to Mariupol or close, you can check out some war there.

[@zlatan_2197]

@@slayjay77 You are free to go to Ukraine and check it out, maybe the amount of devastation will bring back some humanity you lost. You're disgraceful.

[@the_interim]

I was thinking "wait, I don't remember watching this video before" and checked the upload date. "14 minutes ago"

[@joecant7147]

Imagine being a builder working on this guy's house and him asking if you want a tea or coffee? I bet it'd taste unreal

[@noxnext]

I wasted kilograms of expensive espresso beans by always struggling with my Sage Smart Grinder Pro. On Monday my new grinder, a Niche Zero will be delivered to me from the UK and in preparation for this happy event, I ordered my first needle distribution tool as well as a leveling tool. I‘m very happy with the needle tool and had the feeling that my coffee really tasted better after using that tool! I‘m so excited for my Niche though and expect a much better coffee experience and to eliminate those coffees that either taste too sour or too bitter. I’m ready to experiment with a lot of different espresso beans in the future! ☺️

[@nodnarbyakcam]

Grinding into a dosing cup (instead of directly into basket) changed my espresso extractions game. Doesn't matter what grinder I use, it is always super beneficial!

[@riyadh1121]

Why is that?

[@nodnarbyakcam]

@@riyadh1121 Static and distribution is the main reasons that I can see. But it works so well for me.

[@Falcon5ive]

I had enough with the tools and inconsistencies so bought a Oracle (non-touch), been very happy and satisfied with the ease and consistency. And after using it for a few months now, I realized I just wanted a good espresso instead of a hobby but I did enjoy all the tinkering when I had the time and energy, it was very fun.

[@dbmayne]

My name is Colonel Sanders, and I'm an enthusiastic beginner aspiring to be an intermediate.This is intermittently helpful (the paper-lined basket yielded a somewhat markedly different product. In order to find out whether that step is necessary, I need to perform more tests) and also one of the most, let's say, challenging things, regardless of subject, that I've seen. That includes the television show "Frasier." While your knowledge is beyond refute, 'm just glad that this video didn't last 23 minutes.

[@luckycharms960]

every time I watch James Hoffman, I start laughing because his passion about coffee is so OCD and truthful, I just love it. I LOVE IT.

[@glleon80517]

Thanks, James, for this survey. When I decided to get a WDT there was a supply shortage of acupuncture needles so I just stuck a paper clip into a wine cork. Yes, the critics say this is horrible. It takes longer, but it was a game changer in improving my shots. I am still waiting for my 4 mm WDT from Etsy which seems to be coming from another planet since shipping cost more than the tool. I also got a dosing funnel which is cleaner but leaves a little edge of coffee grounds around the rim of my portafilter, sigh. I just remove the funnel and give the portafilter a wee tap on the counter as you demonstrated. I use a nice heavy tamper that my son gave me years ago and I keep two fingers on the edge to keep my tamp perpendicular to the portafilter. These three tools are all I need. Sometimes it’s the little things that end up making a big difference.

[@HatariRed]

If you can get your hands on steel guitar string, that works well for me as an upgrade from the paperclip. Takes some work getting the string into the cork, as it isn't as stiff, but I quite like my guitar-string WDT tool.

[@Photosandfood]

As always, I loved the video! Your videos are so polished and informative. My pallet isn’t refined enough to notice those little nuances. I have a lot of respect for people who can tell the difference between shots with the extra effort. I try to balance the effort for my own cups of Java. I want it to be quick and tasty. I have considered the wdt tool. It looks interesting and I feel like it might improve my own experience. I might end up making one with cork and acupuncture needles to test it before investing in one.

[@ret13yrs]

The sound of your espresso machine turning on/warming is so cool! Like the beginning of an 80's rock song. 😎

[@noxnext]

Now my Niche has arrived from the UK, I use a spritz bottle, a needle and levelling tool and I use those little paper screens but not at the bottom of the portafilter but on top of the coffee puck! I find this helped a lot with avoiding channeling! I also got a new tamper with 58,5mm as I always found that the 58mm tamper that came with my Solis was just that little bit too small for the portafilter and so allowed for channeling to happen at the rim.

[@Angarsk100]

Being surrounded by people who just don't care about precision and knowledge, I really wish there were more people like James in my city, I'd be at his store every day, both for the coffee, and for the talk.

[@ChristianTheChicken]

Lovely video, James. One of your most entertaining in a while. I like the unexpected ASMR section at the end. On another note, I have just purchased a ROK Grinder GC and in the process of doing so had discovered their W1 pourover. They claim that the "W" shape will provide a more consistent, even extraction of coffee than the typical "V" shape. I am curious if you could make a video on this or perhaps some other, strange shapes of pourover.

[@Lu_Woods]

The W1 looks interesting

[@Prato321]

Sir, I just want to say, you're my go to for videos on coffee. You're a fortune in knowledge for the coffee world. Thank you for sharing your wealth of knowledge, and for always keeping it classy.

[@ACE7F22_]

I got a palm tamp with the Flair 58, learning how to make the best espresso I can. I spent months with the misunderstanding that there's no such thing as tamping too hard, and flow is controlled by grind size, not tamp force. I have a manual grinder with over 300 increments, and it can adjust for espresso, but I found that the flow was always either choked, or ran straight through on a courser grind. As soon as I started to follow the advice "tamp till no further compression is felt", I noticed my flow was nice and controlled, and the extraction was also more even, where the over tamped would extract more around the edge than the center. As much as it makes sense that you can only compact the coffee so much, I think a slight amount of air, or space is required for proper brewing, and too much tamping force restricts flow too much. I'd like to see more about how tamping affects flow, and especially using a solid palm tamper, cause when I Google "Palm Tamper", I typically only find information on calibrated ones, not solid manual ones. 15:45

[@emidior7948]

This episode improved the quality of the espresso I make as I improvised by mixing the grounds with a fork and tapping the basket with my hands to even out the distribution of the coffee(as well as drying the basket prior to filling it).To my amazement,the resulting espresso was smoother in taste as well as having a lighter volume of crema!

[@gothicwitch19]

I used a skewer

[@ncz1-tv8tt]

感谢您的分享，您的实践和改进与我们的视频主题非常契合，也让大家能够得到更好的成果。请继续保持创新和探索，享受更好的咖啡体验。

[@edipisreks5535]

Great remedial video! I’m a huge fan of revisiting process, as it’s easy to get into bad habits. This is also perfect for new espresso dorks, of course. Just a note; the current version of the Flair 58 uses a screen only. It’s kind of a pain when knocking out the portafilter, but it certainly works to distribute the water. That suggests to me that they work very well to distribute water. :) I just got a Happy Tamper. It’s very nice, and very well designed, and very clever, but it’s absurdly expensive. But “absurdly expensive” is of course the name of the game with home espresso. One last edit! I have quit using a needle distributor or wedge and use the Weber Blind Shaker with my Niche. Putting a 2.5 inch neodymium magnet into the base with double sided tape makes it snap into place like it was made for it. I find I get excellent results with the shaker, and it’s quick and easy.

[@peaches7487]

In our coffee shop we have a fixed routine for espresso prep. 1. We zero out the weight of our portafilter 2. We slap on the dosing collar and dose our grounds. At the same time we use a needle distributor to break up the clumps as the portfilter is being dosed. It saves us a lot of time. 3. We also use the ST anthony Wedge Distributor after the coffee is declumped. 4. We tamp with the ST anthony model S tamper, but there's a calibrated tamp that baristas can also use. I don't use it out of personal preference. All of our baristas are amazing coffee careerists and always love to bring in new experimental toys, but this routine is generally our standard. The only person who doesn't follow the routine ironically is the owner, who simply tamp without any sort of prep

[@MACS-JD-pp9ch]

I absolutely love your videos! I have to say I use a Gaggia Brera bean to cup with one button press. My espresso is the best espresso that I have ever tasted, family and friends agree. I think the secret is relatively expensive coffee. If I had a manual machine I would love to try your techniques described here to see what improvements it gives. Please keep making your videos. They are strangely comforting in this crazy world.

[@bfmv580]

WDT is absolutely worth it, I made my own with a cork and it’s perfect at getting a nice even fluffy bed of grounds.

[@TorschtenLP]

Hi James, awesome video as always! Little hint: I am using the dosing funnel also during the process of grinding - less waste and less coffee powder to clean up afterwards. All the best from Germany!

[@ahmedsial1355]

Very interesting and informative indeed. Nothing short of a scientific experiment, with the exception of white overall and protective glasses, of course. James actually knows how to engage his viewers. I can't skip or stop once I start watching his video.

[@Combat_Wombat1]

I just finished watching the playlist and it was enjoyable, but there is one huge variable missing. The coffee beans and different roasts. I hope that a video of this is some day added to the list to make it complete. Thanks

[@alexisdelgado]

One question i've always had is how impactful are the ridges, specifically regarding the very small space under them that the tamper doesn't reach, how important is it to have a perfect wall to wall tamper, and in the case of ridged baskets have the dose sit above the ridge so the tamper can do it's work

[@maseeukhan]

Dear Mr. Hoffman, I just recently discovered your channel. Thank you so much for sharing all your knowledge so clearly and deeply. I have been drinking coffee for the last 30 years, but finally learned what coffee is. All thanks to you. I adopted all your suggestions as best as I could. Now, feels like I just tasted coffee for the first time in my life! Its a whole new experience. Thank you, thank you so very much, once again.

[@captainjoy8976]

I love this channel. I just recently came across your videos and I am a coffee fanatic - not just because it really tastes good to me, but because making coffee in the morning is a ritual for me that sets me up for a good day :) So yeah, for me all these steps are worth it

[@SamSkorokhodov]

I like how financially conscious Mr. Hoffmann is. Do not rush to buy anything until you get to the best level with what you have. You can not make an amazing cup of coffee if your basic and preliminary steps are not done correctly.

[@AdamDallas]

That espresso prep at the end is possibly the best unintentional (or maybe intentional) ASMR I've ever experienced. Definitely made me want to go and make an espresso right now.

[@TheRflynn]

No, he does that intentionally. Sound is a feature of more than a few videos.

[@Maxime-ho9iv]

One thing you want to do with the force tamper is to hold the top leveling plate secured to your portafilter. When you press it, you’ll see that it has a tendency to jump a little which will mess with the level of your tamp.

[@RJ-wx3fh]

Heaven forbid!

[@wesKEVQJ]

I just wanted to say thank you. The knowledge I gained from watching you has vastly inproved my espresso. I was doing things wrong. Seriously, thank you.

[@keithleung9287]

I am new to drinking expresso (just 1 month), I use all the tools (WDT, distributor, tamper, puck screen), find out how many grams to fit the basket (different beans different grams/grind size), and use 1:2 extraction (e.g. 15g -> 30g coffee) within 24-30 seconds.