Dialing in Espresso by Roast Level

[@adityadennis4252]

this is the best informative video about how to dial in an espresso so far, explain it super perfectly how to dial an espresso based on roast level, brew ratio, water temperature, time and taste. Very good job

[@sebastiansaucedo9965]

I know! Its hard to find a good video here on KZbin explaining this. This was very helpfull

[@SlayPlenty]

@@sebastiansaucedo9965 for me they all explain the same thing in different ways James Hoffmann, whole latte love these two creators approached this subject in different ways comparend to each other and to this video and watching all of them gave me a more complete picture of dialing in, in general i wouldnt say there is a one 'best' video for it

[@danjohnson6292]

/agree!!

[@fahadara]

True! An easy to understand and informative video….. Lance Hedrick does similar great videos too…. His channel worth subscribing if you are making your way in espresso knowledge…

[@FourCornersCoffee]

now I gotta watch

[@SecurityDivision]

When you start espresso journey and start looking for information how to do it properly, what I've found is a huge overload of information from all these big coffee channels. It's always overengineered, overcomplicated, filled with ambiguous information and no clear paths. This video explained the whole thing in half an hour :)

[@danknoize]

nice video. thanks for your take on starting brew ratios for roast level. ( pssssst ... 16 x 2.5 is 40 8D)

[@remnant24]

0:05 Dang, I was really looking forward to see the kitty preparing the espresso.

[@Nazareth434]

cats are notoriously horrible espresso makers- Gerbils o n the other hand...

[@BartoszMakowski-h2i]

This video is amazing, simple to understand and follow when first trying to dial in on your machine. Thank you!

[@dush]

One of the best videos on learning about different parameters, i prefer this one over James Hoffman videos

[@FelipeMontes_Fhilippos]

This is such an amazing video. I've never seen any other as clear and informative as this one. Leah, thank you so much! Love the espresso classes too! Hope we can see you back soon!

[@highcarbrider]

Be watched hundreds of coffee videos and this is by far the best. Thanks so much for sharing

[@disssidi]

Absolutely great work explaining the whole dialing process. Appreciated!

[@Sawmoo]

Best video I have seen about dialing into espresso based on roast level and actually how to do it visually.

[@JavaJakesRoastery]

This was extremely helpful in my opinion one of the best educational coffee videos on KZbin

[@entertainment6630]

Absolutely the best espresso training material on KZbin!

[@carlshaw7993]

Really informative video well presented... after seeing the extraction chart , and explanation of it, I now clearly understand why the taste changes as it does...thankyou

[@ronnyskaar3737]

Really good. Just bought my first machine, and this was fantastic! Thanks a lot for this very good and usefull lesson!

[@reidmartin8469]

This is one of the best videos I have seen yet. Thanks for the info.

[@jrb729]

Absolutely the best coffee extraction video I've seen to date! Thank you for your video

[@ariobintangnugraha1916]

4:42 aah just like battery acid. So familiar, everybody had battery acid every now and then.

[@Dulakx]

made my day :-D

[@gildardoclemenst5101]

🤣

[@hamwarshwany]

I can still remember that taste 😂

[@marcb9015]

This is incredible. This is like University grade education on coffee!

[@preetpatel]

lol hi marc!

[@JureJerebic]

Been into coffee for a few years now but learned a ton from this video. Thank you!

[@e13c7r0nic]

Great video. One of the more informative ones on dialing in espresso. I loved how you explained the WHY and not just the how.

[@shanespruiell93]

I recently bought an Breville Barista Express espresso machine. Through much experimentation and frustration, I discovered that brewing my coffee at the 25 second and 1:2 ratio (parameters most commonly recommended in most other KZbin videos) resulted in shots that were very acidic (under extracted). I started to tinker with brew ratios and brew time and found that a 1:2.5 ratio and 29 seconds achieved a MUCH better shot - more well rounded with more sweet notes (properly extracted). As I started to think more about this, I wondered if this had something to do with the type of coffee that I was brewing, which have mostly been lighter roasts specialty coffees. This video provided a ton of insight into my experience with espresso thus far, and emphasized a point that is not talked about enough when it comes to dialing in a shot - the roast level (and elevation). Very good information that will make me much more prepared to dial in future coffees of different roast levels. Will definitely recommend this video to others who are new to brewing espresso, as adjusting for roast level has made a huge difference in my coffee drinking experience

[@citruslemons5491]

Hi , i have the same machine and light roast coffee as well . Can I know the grind setting for yours ( the one on the outside on the side of the machine ) ? Thank you so much in advance

[@adyp81]

Not only do you make the best coffee machines you also make the best tutorials

[@motardmike6383]

This is so much easier to understand and utilize then many other in dial-in / espresso guides. Thank you.

[@richardchaitt774]

Excellent video describing options I never before considered.

[@arielk.8174]

So much to learn from this video just in time to receive my first espresso machine! TY!

[@johnlambert6403]

This is very helpful. No one else wants to discus darker roast levels. Your communication style is most welcome too. Keep up the good work!

[@babieboi101]

Great video! That curve visual is very helpful. Thanks!

[@ymmf6863]

This is an excellent video and the extraction curve is the light bulb moment. Thank you for the contribution!

[@superstrada6847]

I learned more from this one video than I have in 2 years!

[@garretthutson3658]

"broccoli stalk, kale, paper bag". Amazing. LOL. Very informtive video. Thnks!

[@randomstoragespace]

Excellent video. Very helpful

[@johnhavers]

Thank you. Your explanations and charts are the most informative and easy to comprehend that I’ve found since hunting for my best home brew. Now I understand why I love double ristretto lattes, and better still - I know which settings to tweak in order to arrive at latte nirvana. That will be soon, I hope! Thank you for being awesome.

[@KzLollapalooza]

Thank you for your teachings, keep such content coming please.

[@AndyPanda9]

This is a really wonderful video. You've done such a great job of making this clear and easy to understand!

[@danjohnson6292]

I would love to have you trouble shoot my terrible espresso shots. you make it seem so simple. I completely agree with many of the comments, this is the best info about espresso I have found on KZbin so far. Thank you

[@Eddian18]

She’s amazing. All her videos are great.

[@cvandenhaute]

Fantastic summary, very well laid out. I will put a link to it in my coffee blog.

[@jonperfetti]

Very nice. To the point. Beautiful cat..thanks

[@philgoogle1535]

Thankyou, very enjoyable and informative. It would be useful to know how to adapt the extraction recipe for coffee as it ages.

[@bljteam]

The best Video on the Subject! You helped me a lot! Thank You!!!!

[@After_GF]

Congrats for the video, enjoyable to watch and helpful even for the experts

[@theindynomad]

This was well made. I now clearly understand how extraction works and what flavours you can get at what points of the extraction. I have been seeing so many videos about espresso, and even James Hoffman does not delve into this level of detail in his dialling in videos!

[@Jo-bo1mp]

Woww what a brilliant video! So lucky to have found this channel.

[@kimbridge5592]

both look yum. i have with milk so the dark looks good. i am trying to learn to taste coffee. but not a fan of espresso shots. but am trying

[@manhso5549]

I really learned something from you today, thankyou .

[@yi-chenlee7324]

Very nice video! The thinking process for dialing espresso is super helpful.

[@thetenproject]

Wow so good! Your explanation is crystal clear and amazingly informative, thank you 🙏🏼

[@bluemystic7501]

The coffee in your grinder didn't change between the roasts though (13:16 and 20:38)???

[@johnauld1268]

Excellent content and very well presented. Thanks,

[@Iversonfr1985]

This video is simply awesome! Thank you!

[@expecto10]

Mantap cara explanation. Excelllent explanation. Learn a lot of things from your video. Subscribed!

[@dlk449]

Such a great video. I'm very much looking forward to all the shots I screw up trying to replicate both those awesome pulls!

[@rnchnphtsk]

Great informative video 👍🏻👍🏻👍🏻

[@yanaysova5782]

Such a great video, thank you! Never thought about this concept and it's brilliant! You just made my dark roasted Colombian espresso taste much, much better :)

[@boira31b60]

Great video. Lots of information and very well explained. Thanks!

[@MrKhmer12]

Thanks for education of espresso shot.

[@Poraqui]

Indeed the best video about modern espresso brewing.

[@boira31b60]

Loved the video. Lots of information and very well explained. Thaks!!

[@royidjit]

For your second shot for the lighter roast, why is the channeling because of the coarser grind size? And isn’t making it finer increase your chances of channeling?

[@DesertKnight99]

Amazing video and so well explained! I honestly haven't seen such a great explanation of all of these concepts anywhere yet. So thank you SO much for the talk and putting this together. I've been really taking my espresso process to the next level lately and sort of forced to do so with the Silvia machine I just bought. Now I see how the temp has an important role in the whole process and why you'd want to change it slightly. So interesting! How do I sign up for the live talks that you give? I would love to be a part of them so I can do the Q&A sessions. Thank you again so much!!

[@maminshan]

Does brew time include pre-infusion time? And how does pre-infusion affect extraction curve? Thank you for such great tutorial!! :)

[@infoSchoof]

Wonderful video, thx

[@MrLsaylor]

My god, this was so helpful. Thank you. I look forward to more like this!

[@aidenyang747]

What grinder is that.

[@philindeblanc]

no pre infusion on that nice machine?

[@stevecahill1378]

Agree Aditya... The darker roast seemed to have a better / fuller extraction (based solely on crema). Not what I would have expected.

[@JohnSmith-zy1ur]

Great video. Do you count preinfusion time in your shot time or not?

[@matt-e]

Amazing quality content - rare - thank you!

[@NicklasAittamaa]

Great and detailed video, although i found it wierd to see your adjusting to a courser grind for the lighter beans. Should be toe opposite right?, i think thats why is channeled? Im confused

[@marcfalardeau6058]

When does the pump pressure (9-10 bars) become relevant when achieving the right brewing ratio? I am a beginner with espressos using an Ascaso uno PID. Thanks, Marc, Quebec 🇨🇦 😉☕️

[@QuynhPham-vq3fy]

This is amazing ❤ thank you so much

[@christopherr.wilson8163]

Excellent!

[@FaiLoYut]

This was great, thank you!

[@000GunterGabriel000]

Wow! Excellent content. Thx!

[@diegohernandez1988]

Super informative and helpful! It leads me to brew an excellent lungo espresso of a really light roast geisha. Thank you a lot!

[@yasser22b]

شكراً شكراً جهد كبير ومعلومات مفيدة جدا

[@emil_k]

Very good information, the lighter roast presented looked like a Medium roast. I recently received some whole beans that are roasted light (very light) and have tasting notes of Berry; Toffee; Citrus and elevation of 1400-1800. So I believe that bumping the water temp another notch 4C (total) and a ratio of 1:3 would be advised and the basket used would be 18gr. Looking forward to giving it a go and seeing the outcome. I am having issues with getting very bitter shots with multiple beans, hopefully, this information will provide resolution!

[@philindeblanc]

use lower temp would first guess for less bitter

[@davekerry7856]

Awesome video, great content - thankyou!!

[@bikepackers4648]

I only taste soar and bitterness. I dont know whats the taste of paper or battery lol

[@UncleWee]

Cool for cats too !

[@GoTellJesusSaves]

Great! Thank you!

[@00ddub]

I thought you want to get some of the oils from the coffee to get a proper espresso?

[@annaheya2109]

Very useful 👍

[@z00011001]

If you cannot adjust temperature then is it better to increase time? I find 30ish seconds too fast in my cheap machine that seems to set at low temperature. I usually go much longer at 40 to 1 minute 17 seconds. 40ish seconds for medium roast. I order from bluetokaicoffee though I stick to only organic or another who is in process of getting organic. Former is medium roast and latter is light roast. Both comes out super good at much longer intervals. I have noticed that time can be ruled out. Like I get similar taste at 41 seconds and 50 seconds etc depending on grind size. I don’t have high end grinders… one is hands held that gives me just one usable setting and rancilio gives me just 2 settings…. Depending I run longer or shorter. I also find I don’t have to target anything more than 1:1.5 though sometimes I go up to 1:2 depending on coffee age or outside temp and humidity.

[@-Vee_]

Why every time I switch my beans from light to dark roast I need to grind finer for espresso to be able to build the pressure when everywhere it’s says it’s supposed to be opposite.

[@solidandsoiled]

This has been a really helpful video! I just got my first espresso machine so I'm trying to figure out all the variables. guess I have many espresso days ahead haha

[@metrocaptain]

It's a journey. Have fun! Recipe ratios are a good starting place. I've been making espresso for 9 years and just now am diving into the depths of all of the science and theory behind what I've been doing. Lots of knowledge on here to learn from.

[@BaysviewPg]

I learnt and master the use of pressurized basket for over 2 months, after that it is much easier to master the non-pressurized basket. This is my personal experience,

[@cognacbraun1]

Great video, thanks so much.

[@josdreamhouse48]

Cool. Many many thanks.

[@josho.9530]

How would you apply this to a medium blend in terms of grind and water temp?

[@jba68707]

Ah, I think they meant that 19-22% is the ideal range for extraction yield (EY), not TDS. For those wondering, EY = TDS x (yield/dose). For pour overs, a TDS of 1-2% is standard. And for espresso, 8-12 % is standard. But for both, an EY of 19-22% is what we want.

[@bgoldb21]

Thank you for clarifying this as she may have accidentally confused extraction yield with TDS.

[@Kinnnnnnnnn1]

In this video did they mix up TDS and ExtractionYield? TDS should be in the range 1.1%-1.6%, right? Not like 20% which is said in the video.

[@ekintulga2287]

16g x 2.5 equals 40gram, but other than that I learnt a ton here. I appreciate the share!

[@flatspotting2898]

This would have so many views if the audio was re-recorded

[@thirdreplicator]

Wait a second @4:42 ... You tasted battery acid before?

[@victor.hinojosa]

Where can you get that pad that was placed on the scale?

[@VoicelessScream]

Excellent video, wow ! Any thoughts on pre infusion ? It seems like you are going straight into infusion which is rather surprising considering the excellent flexible machine. Maybe I'm just ruining my experience by fiddling with PI too much and the secret was no PI all along :)

[@philindeblanc]

PI is nice, but many machines dont have it, perhaps why she skipped it? I use it all the time, about 5seconds, THEN time the shot.

[@VoicelessScream]

​@@philindeblanc thanks for replying. 2 years later I've opted to always run my PI until first drop or pressure build up. That usually equates 8 to 15 seconds. Then I loosely time the 20-30. It's been working well for me even with lighter roasts

[@philindeblanc]

Nice. Mine is a preset amount of time, and I dont think I can adjust it. It was a add-on to my La Spaziale Mini Vivaldi(LuccaA54.) One thing I had a issue with , was my mignon grinder not being level. After seeing others with this isse, I tried leveling it, and got close to 90% perfect, and it made all the difference in being able to grind finer. Cheers!@@VoicelessScream

[@SpacePlan10]

Now I’m confused. I’m a beginner to espresso and the articles I’ve read so far have suggested light blends should be ground finer than dark.

[@wiktorinviktoria]

Hello, I have a question as a beginner home barista. I have the Sage barista express and I bought a really dark roast bean (of course fresh and high quality). I weigh my beans, 15-16 g (I started with 18 g but found it to be too much amount to fit in the basket, I read somewhere it's because of the dark roast) and I pull a 1:2 ratio shot ending up with ish 36 g of espresso. I have tried both finer and coarser grind but can't find a good setting that fines my problem. SO HERE IS MY PROBLEM: 1) The time to pull my shot is super super fast... I end up getting 36 g of espresso in like 7 sec... And I understad that I should grind my coffee finer but this doesn't seem to help. The dark roast been becomes extremely fine, like more fine than powder. 2) When I grind the beans at a finer setting I end up with a wet puck. I understand this is a symptom of too fine grind which I guess is the case because grinding my dark roast that fine as I said makes it almost vanish haha... But setting a coarser grind just pulls the shot so fast (like 5 sec??) and I end up with no crema at all. 3) The taste is really strong and has a lot of bitter tones and almost a little sour sometimes. Please help me succeed with my dark roast espresso! Any tips?? What grind setting should I try?

[@mikehaterken4775]

Nice Video :) thanks!

[@mcpulya6890710]

How can I know what time is better for the brew of any roast, 24 sec or 28 sec or 32 sec. How the time change will affect flavour?