The simple trick for perfect grinding • Barista Training

[@thesidedeck-gamingcafe8679]

Thank you for the video, I appreciate being able to send people to a video thats UNDER 10 minutes to train them on something liek this. I would also stress that tamping exactly the same every time makes consistency and fine tuning possible!!

[@Paddy-And-Scotts]

You're very welcome!

[@FlyingTurtleLP]

So 16g in and you pour for ideally 25 sec? Do I aim for a particular output weigth or do I pour for 25sec no matter what the output weigth is? Edit: btw this is a fantastic video! Well edited and I love the humour :P

[@Paddy-And-Scotts]

That is correct, we use time as our consistent variable. However you could also use scales and define the output weight as that variable. However, a lot of the coffee shops we sell our coffee to don't use scales (or don't even own any) we know it's less exact than using wight. But in our testing the difference is negligible. Hope that helps. P.s. Thanks for the kind words re the video... I guess paying our editors with coffee worked out pretty good haha

[@Millahtime]

The flow is also important. 25 seconds with a 1:2 ratio of beans to output. 16g beans extracting 32g of espresso in that 25-30 second shot time. A finer grind leads to a slower flow, so that 25 seconds could yield less espresso, whereas a coarser grind leads to a faster flow and yields more espresso. Peak flavor comes from 1:2 ratio, extracted in that 25-30 sec time. So you’ll need to adjust your grind size to hit that target

[@epmcgee]

@@Millahtime I would not have thought to find someone this informative in the comments section. Nice

[@1DJSkittles]

What happens to this channel

[@googlamonster5086]

I was wondering that also. One of their videos appeared in my feed, and I enjoyed it. It's disappointing that they stopped doing videos. I hope they are doing well.

[@robertgillingwater]

Great tutorial. What blend/origin are you using? Does this grind size requirement vary by blend e.g. large versus smaller beans

[@Paddy-And-Scotts]

We're using our Muchomba Classic espresso, which is from our own farm in Kenya (kzbin.info/www/bejne/jYTIdKeNrJV9bdU). It's a pretty standard size bean, as we use it across all our coffee shops around the UK. The whole idea of grinding the coffee bean is to ensure one consistent particle size throughout the grind. So it's not affected by the size of the bean you originally put in, as ideally we want all the individual particles of coffee to be the same size. So, the only thing you may have to look out for is if you're using giant beans (like stupidly large beans) you may have to grind twice, if your beans are not small enough to be affected by the burs. But this is very rare... I've never found a bean that large.

[@user-lz2un5uv7o]

i miss u guys

[@aaronb5644]

Chloe's HOT!!

[@KamranGhouri-k4m]

You have a tiktok ID beacause I have more query?

[@Paddy-And-Scotts]

Yes @paddyandscotts on TikTok and Instagram.

[@epmcgee]

Your statement on starting timing doesn't account for machines that have a 'pre-infusion' stage.

[@erikatodorova5068]

I would say 17-19 grams in between 26-31 seconds. 25 is too fast and coffee is too yuky 🤮

[@epmcgee]

So you like acidic coffee. 16 grams is a good dose for a double shot, you can add more if you like it stronger, but you're also changing the flow through the puck. It should specifically be a weight ratio of 1:2 at 25 seconds a pull, not just simply 25 seconds a pull. If you use 19 grams of coffee, you want 38 grams of liquid at a 25 second pull.

[@Theobrandline]

How can I operate the grinder with a chamber? plz make a video😊

[@Sheffield6688]

Love Chloe's eyes. 😁

[@ectoplasmicentity]

Do you guys have a cafe in Los Angeles?

[@williamsdonkor3278]

Thanks alot

[@AlexDonnett]

Covid claim another shop?

[@AdaLifestyle]

Nice, thank you for sharing

[@rkmoss04]

Is it 25 seconds from when you see liquid pouring or from when you hit the button?

[@epmcgee]

Watch the video again

[@williamsdonkor3278]

Thanks alot

[@williamsdonkor3278]

Thanks alot

[@salvadorjacome2694]

Is there a less wastefull way to calibrate?

[@epmcgee]

Drink the coffee you make. Calibrate only when you're making a coffee you're going to drink. Since the only variable is grind size you just have to adjust to a finer or coarser gradient the next time you go make your coffee.