Espresso Recipes with Barista Hustle

[@cks993]

This is the single most important video about espresso on KZbin

[@tendingtropic7778]

now you made me curious, whats the most important one

[@cleofida1]

@@tendingtropic7778 He said single not second...

[@ayad77777]

agree

[@zenjamin6983]

What I was thinking

[@shanespruiell93]

I like to consider myself an experienced home barista, but I find myself coming back to this video frequently because it is the perfect example of dialing in espresso. Simplifying something as complicated as espresso is no easy task, so bravo to Matt for finding a way to make it simple and methodical

[@rickmccomb6184]

Best espresso video on KZbin. People don't realize the time a real Barista invests in making awesome espresso.

[@snjspring]

I know I didn't. 7 years later I'm still not sure how people pull routinely amazing shots.

[@danielmusi6098]

How can I really do to understand this video well

[@CorrupteddSanity]

@@danielmusi6098 practice. Maneuver around yield / time

[@krystleroy3068]

Yes you are so right I just bought a double boiler machine and ceado j espresso Grinder as a newbie I’m failing all my shots ☹️ it’s not as easy as it looks to do in real life

[@johnwet6969]

@@krystleroy3068 Same to me. 😢 New grinder and Sage/Breville Dual boiler and all my shots are horrible. I’m a technically skilled guy but nothing helps. I’m changing dose, yield, time, temperature and coffee as well. I’m also playing with pre infusion and again. No drinkable shot. Previous simple DeLonghi 685 give me sweet clear shots with pressurized basket 51mm. Here with single wall basket 58,8mm I’m not able to get good coffee. I’m good in distribution too. No channeling. Coffee looks nice with crema, but taste horrible sour with astringency. Which sits on opposite sides of techniques. 🤯

[@nachogonzalez01]

The fact that this is FREE is just amazing.

[@AstroNautRitual]

This should be required viewing for every coffee education program. Concise, methodical, while also giving the barista flexibility. Thanks Matt!

[@ytuat]

Thank you. One of the most actionable espresso videos I’ve seen on youtube.

[@jackspresso1446]

Most informative video about dialing in espresso on KZbin! Please make more, possibly ones based on actual coffees that you are dialing in!

[@onnoschroder1904]

Jackspresso t

[@Chungy96]

9:13 "Curved tampers are silly and reduce extraction evenness." - That made me laugh a little. Awesome stuff Matt. Loving the time you're putting into the hustle for the greater good of the industry. Really consolidates and brings together your espresso recipe series.

[@flyman123455]

This has been the best video I have seen on brew recipes. It made everything crystal clear. Thank you!

[@NapoleonRinconHomeBarista]

Matt you are a hero! I've watched this video several times and I find myself learning something new each time. Thanks for all that you do, Napo

[@qqiub6721]

In 11.30 minutes you aswered for my all questions about creating perfect espresso recipe. Thank you man. Huge respect. All the best , cheers :)

[@mario08133]

This man is explaining dialling espresso and providing ASMR simultaneously

[@anthonyzouki]

I was referred by james hoffman, and this a great video, thanks so much matt!

[@lawrence1884]

as someone who has just got into espresso and have wasted a 2lbs pound bag of coffee trying to dial in, this video really helps. the hierarchy point of the video really helped me dial in within 3 shots of my newest bag of coffee. Thank you so much for this video

[@vladimirbabamov8480]

The best video lesson I have ever seen on KZbin!

[@chris9923]

Incredibly useful. I keep coming back to this video. Thank you!

[@Apazubza]

I´m still learning how to make a home espresso and this video is great. It let me understand the variables and what happen if I choose to lock a specific one. Thank you

[@daytontryst]

This is the most succinct and methodical extraction guide I've seen. Thank you so much for making this!

[@oracla]

Sir, you are a genius! I've been struggling with my new machine, feeling like an idiot. Watched literally hours and hours of tutorials on youtube. Long story short, my shots were always VERY strong and VERY sour. Also, the extraction time was short. With your help it seems crystal clear now. My yield was way to low. My machine has a preset shot volume, so anytime I was in the right pressure range, the taste was super sour. Only when my pressure was extremely low did the sournes go away, but at the expense of a super fast extraction (few seconds) and nearly no crema. It seems the solution for me is to increase the yeald, only to lock the dose first. Thank you so much, I will report my progress in case someone is interesterd.

[@oracla]

Since yesterday I've had great succes. First, I made a big improvement by only increasing the yield. The crema was there and the strength was fine, also the acidity and bitterness were kind of balanced, but the overall taste was not good, not really complex (still drinkable). I have quality beans so I knew this is not it. Today, after confirmimg the same shot, I made a small adjustment for the next shot. Granted, I did two variables at the same time, but I was kind of confident both needed to be done (increasing grind size and increasing dose). This was also the first time I did weighing. More or less by pure luck I hit the sweet spot. Since I didn't have any idea what the yield should be, I just used visual clues (which are not covered in this video). The shot came out SOOO good (really creamy and complex, balanced). It is unbelievable how small changes make such a big impact. So for me, the recipe is as follows: dose 15 g (my portafilter is 54 mm with a spec of 15-18g), yield of 45 g (seems to be on the high side but the taste is great, not weak at all) and extraction time of about 27 s including 3 s preinfusion. I was focused on the producing "mousetails", which was succesfull and also the pressure was in the correct range. I am very carefull with the tamp (leveling of the grinds), I believe I press in the 5-10 kg range which is a bit low (because I've had the pressure going to high with a lot of my shots). Sorry for the long story, but maybe this will help someone struggling with similar problems.

[@imalamboman12]

@@oracla awesome!

[@ateiviz]

@@oracla That's great to hear! I'm having similar issues where I'm getting a sour and bitter coffee at the same time but went a little longer on the extraction to get a yield close to 3:1 which made the coffee less strong but still not balanced. One thing I'm trying to figure out though, there's a 7 second pre-infusion on my espresso machine, is this included in the overall extraction time?

[@oracla]

@@ateiviz preinfusion should be added to the "normal time" plus any lag that the machine has. On my machine the water comes a few seconds after the start of the pump. What I have found since then is that the most important factor for me is flow. If the flow is slow, I make a smaller yield. Just today for some reason I had a very slow flow and decided to make it short (2:1 ratio instead of the usual 2,5:1) and it turned out great. If the flow for some reason is fast I make it longer, but it usually is not too good. I think maybe the reason is channeling.

[@ateiviz]

@@oracla thanks for the reply 😊 so that I have it 100% right if I want the shot timing to be 25 seconds and my pre infusion is 7 I should be shooting for 32 seconds overall. Also what i have found is that my shot will start dark and slow and at 9 bar, once it starts to blonde I can see the flow getting quite a bit faster and I can see a slight pressure drop to about 8 bar, I'm thinking could that be channeling or the Puck unseating in any way. 🤔

[@allesleiwand]

This video explains everything you need to know the best and most logical way possible. On top, it's quite easy to understand. Thanks a ton for putting this together!

[@Taurui]

Awesome explanation. But one should keep in mind, that at some point, higher extraction will just add bitterness to the cup. So higher extraction will not always lead to a better tasting coffee :)

[@DonSWG]

Hi Matt, great video. I would definitely love to see more videos like this (and in this style) in the future. As a non-professional home barista, this is immensely helpful in dialing in shots and wasting less coffee.

[@ninjatuna5431]

Hands down best espresso video I have ever watched

[@stratosssify]

very insightful video, i will definitely try to follow this process! thanks a lot!

[@bryanbondad6669]

I am so thankful i bump into this video, this very helpful for me as a newbie in the espresso world.

[@bleonciofs]

awesome video man! I finally understand now how I can control the variables to dial in my espresso

[@fantasyb0t]

Love this video! Thank you so much!

[@GadgetsGearCoffee]

I feel I need to watch this 10 times before truly understand it and apply it

[@mklein511]

Great video. I've watched a lot, but this simple algorithm really helped clarify how to approach recipes for better espresso.

[@r4vis]

Im trying to set up a cafeteria soon and oh god, I have learned a whole new world about coffee. It's not just something you learn .. its a culture and it's amazing :) . Thanks for this great enlightening video.

[@Sherminator2010]

Amazing video. Quick question do you start the timer at the point that the coffee liquid lands in the cup or do you include the infusion stage?

[@Smirnoff44]

matt that was a fantastic explanation and the best i have seen so far this information should be glued to every espresso machine so people can self diagnose better nice job

[@watchingyoutube7330]

I'm so happy I stumbled upon this video. Thank you.

[@macsarcule]

Excellent video. It’d be neat if you linked to the articles you reference.

[@djalexxxgr]

This was one of the best videos on how to dialling espresso and its 8 years old! Just a quick question the time is pump or drop based? thanks in advance

[@Mike.Palangio]

Wow, this is easily the best explanation to help a new espresso enthusiast understand extraction. Thanks!

[@aig0039]

I am about to have my first budget manual espresso machine, but I dont have a grinder right now(too expensive). I hope that pre ground espresso coffee will work fine and I can change the extraction time by tamper force. If I will be ok with the idea of manual espresso, I will buy a Lelit with incorporated grinder.

[@PeterAdamsCoach]

Awesome video dude! thanks! would you consider doing one based around dialling in a espresso taking into account temperature and/or pressure profiling / preinfusion? with thanks!

[@tom_nuyts]

Great description and simple explanation... no Blabla: more scientifically, but also sensible 👌👌👌

[@master_burn]

This is the best dialling in - coffee recipe guide I come a across ever! Thank you very much 🙏🏻 😊

[@Funkbutterfly]

At 40gs, would you not simply try to increase extraction by grinding finer first? Or you should aim for a balanced but boring cup before grinding finer? Deciding factors for yield seem to be the least clear to me.

[@zac2641]

Sorry, I'm very new at this. So around 4:00 the espresso is under-extracted and the yield is increased in order to extract more. Couldn't one also make the grinds finer for more extraction keep the yield at 40g?

[@cappuccinogoodfinger]

Zac yes, you can. If you do what you said, though, you will automatically lock Dose and Yield too early. What Matt did was to find the best setting step-by-step systemically. And he did this by locking his Dose, then find best possible Yield, then lock Yield and then move on to find Time - which is by changing grind size.

[@GadgetsGearCoffee]

Why wouldn't you make a even bed from. The get go? How would that be an adjustment at the end when dose, yield and time are locked in? Wouldn't playing with the bed affect time in some way due to reduced channeling, slowing time down slightly and adding 1-2sec?

[@CWunderA]

Fantastic! Now I would love to see the same analysis for other brew methods such as pour over, French press, or aeropress

[@joshd.5269]

Great video, thanks for making it. Im very new to this so hope my question isnt too stupid. How comes you increase the yield at the start to combat the underextraction, rather than grind finer straight away? Thanks

[@ionutmihaimoldovan6258]

well,this made me small again and i love to learn more and more! sure one of the best and easy explained espresso methods. thank s for the time to make this available for all! respect!

[@dcenterpoint]

thank you very much from Thailand

[@Jorgeelizondom]

Hi Matt, This is a super informative video. It put everything I’ve learned about recipients in perfect perspective and clearly explains the effects of fiddling with the variables. Thanks for sharing. One question though: I am intrigued as to why you chose to name the steps “dose, yield and time” instead of “dose, yield and GRIND”. You select the DOSE by amount of coffee in the basket. Then you select the YIELD by stoping the shot when it reaches the specific weight. And then you select the GRIND; not the time. Time is the result of choosing a specific grind setting; and not the other way around. I may be missing something that your answer might clarify. Thanks again

[@Jragoonx]

It's probably because grind size/setting is hard to specify universally. Each grinder has a different setting to get to a particular grind size, and probably not a lot of people have the ability to measure the microns that their grinds are. Since time is correlated to grind, using time instead is more helpful to everyone.

[@Franuka]

@@Jragoonx Good explanation. While grind size seems more specific, time is much more clear for everyone out here (while understanding it correlates to grind size).

[@aarontharris]

The scientific method applied to espresso. Excellent.

[@khalid0790]

Great information and concept on paper, wish if it was a practical video going throw this process.

[@yapster804]

Love it! All dialled in now but I've ran out of coffee 🤣

[@thibodaux3424]

This is it... this is what I've been looking for. Ratios are just the beginning

[@IMAWriterRobJ]

Matt, this is a WONDERFUL presentation. Many thanks!

[@amiirsiamian4284]

Thanks for this useful video. Please make a recipe for espresso of Columbia's bean.

[@dan138zig]

The concept is the same

[@ekopurnomo846]

an amazing explanation of recipes, my question: when the dose is decrease from 20gr , the yield should be still on 2,5x and time is still 34s ? please your advice

[@triariyanto19]

should bro..

[@CoffeeJsawz]

Do you need to purge after changing grind size even for the same beans

[@sorooshsaghebi9465]

i think i learned more than my personal experiences and short post i had been reading for the last 6 months, thx matt super awesome, flawless video

[@joconnell]

This answered a tonne of questions I had, thank you so much Matt!

[@kerrylegeard4488]

GREAT Video Matt!! Can you comment on the effect of Tamping pressure and water temperature on the 'optimized' final curve?

[@YouSydneyTube]

Just wondering if you could comment on changing the temperature as well? What effect would it have?

[@belalang90]

Very technical but I do get the idea. Just the last point, what does the focus "extraction evennes" means?

[@deo.strengthspan.project]

Very helpful! Thank you for your efforts in making all this educational material

[@chrisg1631]

Hi Matt, thanks very informative. However one thing really confused me. In your example, locked in dose: 20g yeild: 40g time: 27sec which was sour sharp and heavy. So you concluded it was under extracted. How would one determine, to increase extraction by increasing yield instead of leaving the same yield and just grinding finer ? This also confused me in some of your articles, such as the 80/20. When is it appropriate to increase extraction by grinding finer vs. simply increasing yield (both of which would also increase time). appreciate any help you could offer on this.

[@cars_and_coffee_by_bruno]

Chris G in this case, grind size will only directly vary the Time. Assuming your grind is at a reasonable setting, you can hunt for a recipe(dose/yield) that works, then fine tune you grind size to suit your tamping weight.

[@JordanHershberger]

Bruno Danese you shouldn't be using tamping weight as a variable (unless you have a machine where you can dial in the pressure)

[@mepnababan]

Chris G because sharp and heavy means intense. Adding more yield means more dilution. That way you can reduce the intensity, dressing down the heaviness and sharpness. Grinding finer is extracting more, but not squeezing more yield. You expose more ground to water means increasing dissolution instead of dilution.

[@l.l.coolray]

I am using a distilled water recipe in my espresso machine, should i still use the carbon water filter provided or remove it.great vid i am leaning every day. I can not find an answer to the above question hope you can help thanks.

[@mcpulya6890710]

does it apply to all coffee sorts? can I use this recipe always or I hhave to play with variants with each coffee I buy?

[@minkojamieson8563]

Thank you Matt, I found this to be an exceptionally informative and helpful video(more like this would be great). Here’s one thing I’m interested in; in this graph what would be the effect of a change in pump pressure, and would an increase in time caused by a reduction in bar pressure(I.e 6 bars) consequently increase extraction and strength?

[@skulu]

Best video on this topic

[@wilsonline90]

I'm using a Normcore grooved tamper. Would that be the curved tamper that leads to uneven extraction? Sorry, I'm kind of lost here.

[@sebastianstarklink9438]

Hands down the best video on how to come up with the perfect espresso recipe, really also appreciate the scientific approach. :-) Thank you so much.

[@tendingtropic7778]

Very good video. are there more like this?

[@fouriejosh]

Hi, Really struggling to dail in my grinder. I am currently on the finest setting that allows my espresso machine to push water through without it stalling. I am trying to solve sour shots. I tried reducing puck size down from 18g to 15g to lower pressure and that worked but any less and tamping does not help. I read that you must not reduce puck size and MUST stick with puck that fits basket plus or minus 1g. latest is 15g in, 37g out, 30sec from first drip but still sour. Any advise?

[@davidr990]

Thanks Matt! Now I can explain better to my baristas what seemed kind of abstract before...

[@christopherallison3665]

Thank you so much for the tips and tricks! This is super easy to understand and I can't wait to implement this back at work where I'm just starting to learn.

[@verluc]

Hello, I have a question about the shape of the yeald-extraction chart. From the barista institute: Extraction Yield % = Brewed Coffee (g) x TDS (%) / Dose (g) Now, the ratio Brewed Coffee (g) / Dose (g) is the "Brew Ratio" so we can write: Extraction Yield % = Brew Ratio x TDS (%) Brew Ratio is a value that, in the context of a given shot, is defined upfront, that is it's constant. So, given the above, the relationship between Yeld and TDS should be linear and the same is true if we calculate TDS from Yield TDS (%) = Extraction Yield % / Brew Ratio From a mathmatical perspective, the above formula is actually a line starting from 0,0 and a slope that depends on the Brew Ratio. However, in the video, TDS-Extraction chart is definitely not a line... Am I missing something? Thanks Luciano

[@matthiaskrisa3145]

Thanks for the video. But why does extraction drop backwards at a certain point, when grinding to fine? Shouldn‘t it stay the same? I dont get it.

[@jordanvangulick1348]

amazing video. finally, it doesn't feel so intimidating to try and make a good espresso.

[@suntoxx9667]

A lower yield will lead to a stronger espresso it says at 3:15 . That does not seem to make any sense. A lower yield means less contact to water, which means lower extraction and lower strength if the other variables remain constant. You might want to supply links for the mentioned posts on Dose, Yield and Time on that website. They are not easy to find, there are no visible links to it .

[@noob19087]

Having a low yield will infact give a stronger espresso, since the extraction rate starts high and goes down as the shot progresses. The rate isn't constant. Take 10 grams off a shot at the very beginning and 10 grams at the very end of the same shot and you'll see a big difference.

[@JacobSalamon]

Quick question: generally when mentioning extraction time, is that inclusive or exclusive of a pre-infusion? I know this is a theoretical example, but in practice, do you start your timer at pre-infusion or during full-pressure extraction (or do you not bother with pre-infusion at all)?

[@TobiSan]

Shouldn't matter as Einstein said: "time is relative". Just be consistent: use the same tools and the same counting/timing strategy for every shot you pull.

[@seanwolfe9321]

I’d love to know how temp can change all this. Sometimes I think 198*, same exact everything and I lean more towards 203*. I really don’t know how temp plays into extraction…what is sign of too hot & too cold when you think you have all other variables locked down?

[@aminnasri1892]

Great Great Great Video ! Very informative . I'm going to demonstrate espresso in the cafe tomorrow! The Graphics was great , too. Please Please Please make more videos like this.

[@timgerber5563]

Thanks so much for this really well structured video. I understand that dose is the starting point that should be locked in dependend on the filter basket. As a follow-up I would be interested in a video on why a barista would chose a certain dose over another for reasons other than the amount of coffee you want to receive.

[@crietzsche]

It's all right here- www.baristahustle.com/blog/espresso-recipes-putting-it-all-together/ It comes down to two things: how much espresso do you want and how much is your basket rated for?

[@TrebleWing]

This is exactly what I needed.

[@aaronkahn-bork1120]

This is a super helpful video, thanks. What happens if in the process of adjusting the grind to get more strength, you wind up with too much extraction? Would you ever backtrack and change the yield?

[@BrandonDSherwood]

Great and informative video! Hoping to become a barista and this is very helpful. I will definitely be able to use this!

[@raffloresjr]

Currently using a flair pro 2, made a couple of shots which were extremely sour and played around with the dose, yield, and time during extraction. I wish I’ve seen this video before wasting almost 100g of beans 😅😢. Anyways, thank you for this video, it’s highly informative.

[@balongfish]

Is it possible that the sharp sourness happened due to channeling by uneven tamping or distribution?

[@vegahimsa3057]

Excellent, although evenness wouldn't be the final adjustment, but rather a constant prerequisite. I suppose finer grind makes even distribution and tamping trickier (channeling more likely) and thus more worthy of reconsideration.

[@tiodeniz]

Why did we decide to lock the yield? In which aspects we were satisfied with the yield? The body or the viscosity of the coffee?

[@JensDriesen-e9b]

wow i'm a newbie and this is the best information on the whole internet THANK U!!! Need to watch this a couple times to get it in my head.

[@cmscss]

Like others have said, best dialling-in video on KZbin, especially once you've read his awesome blogs: 1. HOW TO TASTE EXTRACTION: www.baristahustle.com/blog/coffee-extraction-and-how-to-taste-it/ 2. DOSE: www.baristahustle.com/blog/espresso-recipes-analyzing-dose/ 3. STRENGTH: www.baristahustle.com/blog/espresso-recipes-strength/ 4. YIELD: www.baristahustle.com/blog/espresso-recipes-understanding-yield/ 5. TIME: www.baristahustle.com/blog/espresso-recipes-time/

[@noob19087]

Great video, though I do have one question. Is there a reason why the distribution was only applied to the last shot? Wouldn't it be better to evenly distribute your coffee right from the start?

[@XMalleus]

That was just an example to show how distributing more evenly increases both strength and extraction when all other variables are constant. Of course you would always want to distribute evenly.

[@philave5482]

That's the best explanation I've ever had in my life!) Thank's a lot!

[@bananajoe275]

Wow, that was extremly helpful for me as a beginner.

[@s3p3rn]

Great explanation and example. Would temperature be in the equation as well?

[@alarcilam]

Hi Matt, awesome video, Thanks for uploading it, have learnt a lot. Quick question, does this apply for milk based drinks? I meant, using the same dose, scales, yield, ratio etc. thanks.

[@jm7720]

This is a fantastic video

[@paouvous]

What about pressure? Should not one tamper with it as well? Especially with the manual espresso "machines"? Or is there an one and only best pressure as it is I guess with water temperature?

[@dan138zig]

Does this apply to pourover?

[@stefanociamarra2505]

Hey Matt. I work at the barn in Berlin and I met you last time you came here. Wanted to ask you about dryness... it is associated usually just as over extraction, but I've realized that it comes also in under extraction in a different form. Have you ever experienced it in under extraction?

[@coma-body-stilllife]

From what i've read, you're probably unevenly extracting your shot? I've encountered this "sour + astringency" before in my extractions, but always when there was subtle sourness and subtle bitterness.

[@CarnivorousAnt]

How would temperature play into this?