How to make a Double Espresso

[@unknownentity222]

Thank you for showing the full extraction shot and not cutting it midway. Makes. Diagnosing my own shots a lot easier.

[@connorsingley5464]

It would be cool to see more espresso videos, I loved your Osmotic flow pour over video.

[@brewinghabits]

That's the plan! Gonna aim to do a short on every beverage one could order from a Cafe 👍

[@alixthefunk]

Wow I've never seen a more even extraction on the naked porta ❤

[@sanndit0095]

we have here, 18,8g in and out is 24g , time is 20-26 its hella strong espresso shot.

[@phutrancong2810]

It's not neccessary strong, its just under extracted which is salty and sour

[@sleepsweetasmr]

will be coming back to this vid when my espresso machine comes in later this week 🥰

[@FollowRevolutionNine]

Which espresso machine did you end up getting and how are you liking it so far?

[@dantegrey743]

​@@FollowRevolutionNinethey never came back

[@matthewng4159]

Why not pull straight into the espresso cup?

[@claytonchambers357]

I’m not really sure. I think that maybe cafe places do it so that the cup might not be as hot but that’s a good question.

[@naima3654]

As u can see there are measurement lines on the glass container. It makes for a cleaner presentation, and the espresso cup used was probably warming on the grates above the groupheads, so the espresso stays warmer when poured. It's just standard procedure, at least at my bar.

[@matthewng4159]

@@naima3654 open discussion here, as u can see at the very end of the video, he poured in back into the espresso with the scale and timer showing 39.8g. My point is, with the equipment (scale and espresso cup he had), why not pour straight to the espresso cup with the scale measuring the shot time and weight of the coffee (I think it is pretty standard in most of the cafe procedure), also by pouring into the cup directly helps to keep the creama undisturbed, plus u won’t need to wash/rinse the measuring cup again after pour hence to have a cleaner/faster work flow. In regards to keep the cup warming prior to serving, I don’t see there will be must heat lost for that 30 secs plus if u refer to the cold extraction (ice ball that sasa used), less heat will slow down the aroma lost in the cup.

[@discbrakefan]

I guess if the shot turns out to be bad they haven’t soiled the cup

[@czaszi]

@@matthewng4159 I think its more about presentation. Depending on the distance of container from the portafilter you can get splashes which in turn might create less presentable coffee.

[@matthewmclean1429]

You see how it started dripping from the outside first then worked it’s way to the center? Improper pack.

[@AZEOforreal]

Finally, someone that doesn’t have 15 steps of workflow followed by a really bad, fast shot.

[@02ditf23]

Well for starters he's using one of those spinning distribution tools which have been shown to negatively effect the end shot. WDT folks, that's all you need.

[@danielf_swe]

Looking really good! 👍

[@ArbathSahadewa]

Skip all those step in the video, the first step is, Owning an Espresso Machine and Espresso Grinder. The Capable one of course.

[@BlubbieFirglan]

I really love your cups, what brand is it?

[@brewinghabits]

Google "Acme cups" and you will find em!

[@greysuit17]

Cool machine!

[@krzysztofbartkowiak6325]

Have a question about timing you sad 30 sec . Did you count from pressing the button or when coffee started pouring ?

[@edoalva48]

From the initial button press. Then around at second 3 to 5 it should begin pouring. Note that this will happen as long as the tamping is done correctly (if too quick expect under-extracted espresso, if it is too long than that expect over-extracted espresso). Also it doesn't always have to be precisely 30 seconds, total time range between 24-31 seconds is acceptable.

[@NoZenith]

I don't recognize your espresso machine, looks pretty snazy, what might it be?

[@brewinghabits]

It's a Mirage Kees Van Der Westen! Snazzy is for sure the word I would use for it too haha. Reminds me of a Harley Davidson bike of sorts. It's quite finicky and I wish it was a tad more barista friendly, fun to work with nonetheless!

[@NoZenith]

@Brewing Habits I've never seen any videos on this brand. Can you tell me why you specifically chose it? Was it just the gorgeous esthetic? I've been doing a lot of deep dives trying to figure out how invested I want to be in espresso but fully realizing that I'm rarely pleased by Midwestern cafes unless you're spending at min $8 for a latte And even then the barista don't think you know what they're doing so the disregard for Any semblance of even outdated puck prep (a freaking finger swipe to level out the mountain please 🙏 i swear i went complain) Wild tamping crooked and obviously having way too much coffee packed in the middle of the puck causing obvious gushers half the time blows my mind... So I need a home set up haha. I've not given myself a budget but I definitely want to not go too far into the weeds while I'm just getting into this . I'm seriously considering the Breville bambino plus For the ability to Get fancy on the weekends but walk out the door with A cappuccino in less than 5 minutes But a gorgeous unit like yours definitely catches the eye!

[@brewinghabits]

When I came to this Cafe, these machines were already chosen so it wasn't my pick! As a barista, I can say that they are quite annoying to work with and are more bells and whistles than they need to be. Sharp metal angles, fragile glass panels, tough to reach buttons, three diferent button types, no LCD etc). If I had the opportunity to pick one it would either be a Slayer or a volumetric La Marzocco like the Linea. As for getting into espresso at home, I personally would stay away from it. My first and only setup was a Rancilio Silvia PID and even though it made great espresso every once in a blue moon. It just took so much time and effort to dial in the coffee making a lot of waste and headaches, which is why I always recommend getting into filter coffee over espresso. With that said, I don't know too much about the Breville Bambino but I do know that the upper end home Breville machines like the Breville Oracle and Breville Barista Pro are great home machines!

[@NoZenith]

@Brewing Habits That's pretty good information. I've stuck with a moka pot for a while but I really love a good latte and living in the Midwest, it's hard to find a cafe that actually pulls a decent shot. I can literally watch them (having only pulled a handful of shots in my entire life) and see where they're going wrong with the basics. When you tamp at an angle it's Definitely promoting channeling. When you don't attempt to even level out the bed a tiny bit and instead just packed down the entire mountain you end up with way too much in the middle which results in a donut shot and it literally looks like it's gushing out the side, even with a spouted portafilter... Breville and Solis are changing the game with home espresso machines around $500 that do a really amazing job! James hoffman was shocked at the automated milk frothing quality of a breville bambino plus And if you're not trying To go for a light roast single origin and get all the bright fruity notes out he thought it was an excellent choice, you know for those traditional shots you might pull using a Niche Zero or similar conical grinder (it's not for lighter roasts where you might need higher Temps to get the most out of it or for "high clarity" is more specifically what he said). He among others has done reviews of $500 espresso machines And across-the-board with Lance Hedrick included, thinks the Breville Bambino and Bambino Plus are pretty amazing as long as you don't need the higher temperatures to extract a light roast (you can't adjust the brew temp). So I'm thinking I'm heading for one of those for my home but I'm still looking into my options. I'm very much interested in that traditional espresso shot and I'm a fan of cortados/piccolo late. The fact it is hot in 3 seconds and if you run a couple of blind shots through, that Porter filter is hot enough to pull a stable shot and makes it a 5 minute or less latte machine with minimal input... yet has the ability to make your own perfect milk for latte art when you have time. H*** if I didn't have time to fiddle with it and I needed to run karma I could just throw a pressurized portafilter and get a better latte than most cafés. I intend to do some road tripping, maybe I'll get out to your side of the country and experience something quality 🤔

[@andrinikola8802]

a single group kdw mirage? damn, one of the things i dont even know exist

[@bagussaputro170]

How about single shot?

[@AnimaeRoseXoXo]

How many espresso shots can you pull from that one take? Just one more or would you have to start the process all over again?

[@laraannabell9879]

every time is a double shot. he would need to pull a fresh shot afterwards

[@user-fz8mk2ty7f]

If it only were that simple

[@mooo13]

Wait, did you speed up the video of the pull? Looked lime the pull only took 15 seconds

[@brewinghabits]

Yup its sped up!

[@adityahr1039]

Your basket filter is double basket??so if single espreso 9gr-20ml output??

[@honeybadger3424]

Just use double porta

[@YJ-7]

This probably tastes better but I ordered one from a bagel shop and my god first time I had an espresso iml how can anyone enjoy it 😂

[@error.418]

That tamp position is gonna blow out your shoulder in a café...

[@laraannabell9879]

actually it’s not. when I became a barista I learned not to tamp through your wrist but with the whole underarm. he did it perfectly and won’t get damaged muscles

[@error.418]

@@laraannabell9879 Yes, it shouldn't be through your wrist, but no, it shouldn't be with your elbow out like this. He did not do it perfectly.

[@brewinghabits]

The elbow position is great if you twist your body to the side, having my body perpendicular to the edge of the table. I also tamp with my non-dominant hand and would say that the counter is slightly too high for me, which is why I have it on the corner with the portafilter on a slight angle. I focus on a straight wrist, with a door knob opening hold on the tamp. The force comes from my elbow and bicep, not wrist or hand. Following a "textbook" tamp position will mess you up more than anything, you need to change to your surroundings and modify your tamp to not get RSI. This comes from a barista who has already messed up their dominant hand with bad form and did a lot of experimentation with my left hand to still tamp, while also not repeating my same mistakes. I've tamped like this for a few years now with minimal stress on my left hand.

[@Nizetche]

no distribution tool?

[@rehannoor4961]

believe me you dont need it when you work at cafe.

[@mayezish]

Im very confused with this new recipes.. I grew up when people called double espresso 60 ml. And single espresso 30 ml. When i started to brew by myself Im always confused and cant brew a good shot :(

[@aozora1999]

😊how many grams is on one shot

[@pumakele1749]

around 14 - 22. Depents on many factors, reciepe, country etc.

[@user-nj1ob8ht3p]

7gr ca

[@huckquinn1853]

40g double shot? Seems a bit light. Should be a. minimum of 50g. And the pour should be between 25-30 seconds. Over 30 is too long.

[@mik5716]

well i would say 22-27, but maybe im a snob😏

[@MuhammadRafikBakhtshiren]

This video make me sleep

[@fantom1108]

Why do you tamp so hard?

[@UncleBenjs]

No such thing as too hard, only too soft

[@eliasmontoya7515]

​​@@UncleBenjs I've heard this as well. Is it true you can't tamp too hard? That you can tamp as hard as you want and the shit will still extract properly? I've only ever used 30 pounds of pressure

[@UncleBenjs]

@@eliasmontoya7515 Yep, you can't tamp too hard, it's just pushing the air pockets out and creating an evenly dense puck

[@eliasmontoya7515]

@@UncleBenjs Wow I had no idea, I was always told that tamping too hard can cause too long of an extraction. Thanks for the info!

[@UncleBenjs]

@@eliasmontoya7515 I'm sure there must be a James Hoffmann coffee myth busters video covering it or something

[@gzzjj5008]

How do i aim for a 1:2 ratio?

[@AliceRose1303]

if you use 1 gram of coffee use 2 grams of water. then in accordance too however much coffee you’re using follow suit, 2 grams coffee, 4 grams water, etc.

[@JKTF476]

What machine?

[@brewinghabits]

Its the Mirage by Kees van der Westen!

[@BasilBerryQueer]

No WDT?

[@brewinghabits]

For a personal home espresso routine I think it's great addition and would recommend it. For a high volume cafe, I personally think that the WDT tool is overkill as it will slow down the flow too much for it to be worth it.

[@TheNoNotReally]

@@brewinghabits If you're not gonna wdt just tap to distribute. The wedge distributor you're using will actually make your extraction (and flavor) worse according to every study that's compared them. Anyway you could just get something like a Duomo Eight or the Normcore needle distributor and the WDT will fit a cafe workflow just fine.

[@hitorideaitai]

But that's not s 1:2. It was a 1:2.5

[@brewinghabits]

The 1:2 ratio is just a gudeline. For these beans, the better tasting ratio is slightly higher, while compensating extraction with grinding coarser. At the end of the day, it's all about taste and not making the metrics fit nicely within a box!

[@user-nj1ob8ht3p]

tamp was too strong

[@lostgoat]

Not possible

[@user-nj1ob8ht3p]

​@@lostgoatsee my reply below... ...meeeeeh!😂

[@nbraca]

The 0.00001 gram you threw out was crucial for a good espresso. do the world a favor, stop filming yourself making espresso coffee

[@matthewhuerta5831]

That'll be $25.99

[@manny3549]

Not a very experienced barista. Nervously moving or hesitant. Something looks odd. The nice equipment and set up makes up for the lack of skill.