Learn how to visually detect the different phases of Espresso shot extraction.
Пікірлер: 90
@RichardDurishin4 жыл бұрын
I have watched scores of videos on how to pull a better shot - and gone through a couple of pounds of Black Cat trying to figure it all out. This is the first one that has been about learning by what's actually going on by seeing it in the shot. It has been a huge help. Thank you.
@MaxRokkatansky2 жыл бұрын
Thank you! Super helpful. I am a beginner and just got a la pavoni professional and I am struggling to get the perfect shot. Thanks for your help!
@pauloamw7 жыл бұрын
Not sure I saw it when overextraction started.
@cappuccinogoodfinger5 жыл бұрын
Getting to the exact point is hard. If you wait until it becomes transparent/translucent, the coffee will usually be overextracted by then. One thing to overcome it is to set a limit eg : time the duration of the extraction process or weigh the espresso using small scale. You still read the color the make sure whether the equipments are set up right or not.
@stephenjenkins11025 жыл бұрын
There was no difference at all
@TheCodeTinkerer5 жыл бұрын
It was hard to see, but it started to ripple more at the top of the sprout hole
@romimuha4 жыл бұрын
Its your monitor/screen.
@kharkaroto94864 жыл бұрын
@@romimuha I have a colour accurate monitor and there isn't any obvious perceptible difference when the stated over extraction begins
@toddseiler3 жыл бұрын
It looks like over extraction is complete when the stream becomes translucent. If you look very closely, the stream turns from opaque light tan to a translucent light tan. It looks like colored water pouring out from that point on. Not coffee.
@al2011032 жыл бұрын
THANK YOU! I needed that bit of information - I could not really see the point of over-extraction. Very much appreciated!
@niccoloaurelius1587 Жыл бұрын
excellent description. I also needed that bit of info, as it's a little hard to distinguish without the terminology.
@stefanodomeni7 жыл бұрын
The flow rate is more important than the color of the crema. I don't get hung up over crema and blonding. I follow the brew ratio, taste the espresso and make any adjustments as needed.
@SimonLeeds7 жыл бұрын
StivenCabrera3 it's cos you're both newbs. Or you like your coffee underextracted which seems to be the new generation way
@tendingtropic77784 жыл бұрын
I see the light tan colour, but he lets this flow for a while, and that interval/period is not clear to me
@wakeawaken430 Жыл бұрын
That was a guide for the past century Today's guide is to weight the yield
@lohh6595 жыл бұрын
This is an immensely useful video for beginners.
@ankachmielinska7 жыл бұрын
Love it! Great resource. There could be more about bottomless (naked) portafilter since coffee geeks use them more often.
@markjosephbacho5652 Жыл бұрын
Would also be great to see a bad shot (light tamp vs hard tamp)
@MsSpider19754 жыл бұрын
Brilliant barista training video!
@HS998764 жыл бұрын
When using the ratio, scale and timer, you miss out on the flow, because your eyes are focused on timer and scale. Next level after you get all those right then you need to watch the flow! It tells you a lot! It is the next level!
@lauragwillim10553 жыл бұрын
That’s what I did. Once I got my time, brew pressure and grams in vs grams out in line I then looked at shot color more closely. I found that it was pretty spot on (color changes) if I got the others on point. The freshness of the beans makes a difference in colors too I’ve noticed. I’m a total newb but pretty happy with my espresso so far.
@freakyfrank1549 Жыл бұрын
I recorded my shots to dial everything in so when they poured I just paid attention to weight. Then I could go back and see the time and flow.
@Abdullah-Alnassrallah Жыл бұрын
that's awesome explanation...well done
@neilrobins3329 Жыл бұрын
Very visually educating. Thanks!
@matthewfliegel70575 жыл бұрын
Great visuals! Thanks!
@felixzimmerling2509Ай бұрын
I use a double spout but it runs unevenly so that I have about 70 % liquid in one espresso cup and 30 % in the other. What can I do about it
@lizarddronedude36172 жыл бұрын
Great info for a duffo like me probably better than all this weighing malarkey
@jeffg51797 жыл бұрын
How many shots died to make this video?
@albertogonzalez015 жыл бұрын
They are in a better place.
@HS998764 жыл бұрын
Great video, very helpful, you learn this by experience.
@cryptonando98727 жыл бұрын
👍Great video. Thank you 🇮🇹☕️💪🏽
@cstavro2 жыл бұрын
this is true for a vibratory pump machine with a constant pressure. what about lever machines with a falling pressure profile? Or what we've learned since 2016?
@Staraway17 жыл бұрын
Great shooting but this background music so anoying, better something relaxing when doing this videos
@JesseRuppell5 жыл бұрын
Step 1: pull many shots for espresso video. Step 2: drink all the shots. Step 3: select music for video.
@jackspresso14467 жыл бұрын
Does Intelligentsia still use the blinding process to judge extraction? More and more coffee shops are using scales. Scales help insure consistency... that being said, I've had some incredible coffee from intelligentsia
@luc_91801gh3 жыл бұрын
Can this kind of shot be done on a cheap expreso machine?
@NateM1546 жыл бұрын
I love the frowny face.
@TheW893 жыл бұрын
Mine starts at completely black, without any streaks. Something wrong about that?
@DrFearCo3 жыл бұрын
Better to time, weigh, and taste rather than “reading” by looking at something subjective like colour.
@nuovosalario5 жыл бұрын
I'm about to give up on the non-pressurised basket...I recently got 1 for my Delonghi dedica 685 but the coffee seems to always come out under-extracted (around 18 seconds exctraction, thin crema that dissipates fast). I tried everything: tamping harder, grinding finer, dosing 7-8-9 grams (I'm using a single basket). The beans are freshly roasted too. I thought the problem could be my grinder (Ariete grinder pro) not being able to grind finde enough, so I asked my local coffee shop to grind it for me: same results. Any last tips before I give up and go back to pressurised basket?
@cappuccinogoodfinger5 жыл бұрын
nuovosalario IF you (and they) don’t mind, bring your machine to your local coffeeshop or invite one of the barista to your place to see if they can pull it off. I brought my machine to my local coffeeshop. Not only baristas/baristi were glad they have a chance to work with it but I went home with upgraded skills.
@nuovosalario5 жыл бұрын
@@cappuccinogoodfinger do you mean both the coffee machine and the grinder? It could be a good idea although I still don't know them very well so I'd be a little embarrassed to ask 😀
@cappuccinogoodfinger5 жыл бұрын
nuovosalario Well, or you can just consult your problems with them until you guys get comfortable together. If they don’t mind helping you grind the beans, they surely won’t mind to share their views.
@jayaychare73184 жыл бұрын
water temp?
@massimilianomarsala3 жыл бұрын
@nuovolasario se da come il tuo nome suggerisce sei di nuovo salario probabilmente anche il tuo bar ha sbagliato qualcosa perchè qua in italia di caffè nessuno ci capisce un cazzo, ti consiglio se sei di roma di chiedere aiuto a quelli del "Faro caffè specialty"
@MrFluero4 жыл бұрын
Perfection of espresso
@rafaelnistor16527 жыл бұрын
Beautiful
@rickracer785 жыл бұрын
Good video, but that naked portafilter shot was terribly distributed and actually should've come through into a single stream through the middle, rather than multiple streams at the same time.
@spyketan723 жыл бұрын
Because it is evenly distributed that’s why the multiple streams, when the basket is fully saturated with water then the streams will culminate and form a single stream as in the video.
@osunightfall3 жыл бұрын
@@spyketan72 I dunno... there's a lot of places you can see bare basket, 'dud spots', usually caused by channelling in the puck causing uneven flow, and it took forever for the various streams to finally come together into something resembling a stream. I'd expect to see the bottom become evenly covered by liquid at the beginning with no gaps, with any multiple streams joining into one in only a second or so. This took forever.
@vkdlvkdl3 жыл бұрын
@@spyketan72 shouldn't take that long for the flow to culminate into a single stream. Definitely a sign of channelling and bad shot.
@bilbyguy23892 жыл бұрын
Great video. Thank you.The possibility of channels can be mitigated by some pre infusion. Preinfusion plus great puck prep will help a single stream to be formed sooner. The final product will also depend on the other factors such as ratios, quality/freshness of bean etc etc and etc !!
@hendysetiawan99674 жыл бұрын
its amazing
@timblackburn62997 жыл бұрын
Very helpful, thank you.
@riverfu8894 жыл бұрын
good info, could use a different music next time, this one is too noisy...
@BaysviewPg3 жыл бұрын
prefer "River" streams sound?
@Calardan9 ай бұрын
The horrific music really accentuates the video
@HigherInfluence5 жыл бұрын
Not enough time to read the comments and watch what was being talked about.
@Luforge7 жыл бұрын
Well produced and informative video...could do without the music...eek!
@umaymazee97344 жыл бұрын
Why do we watch the flow of the espresso? Plz answer me
@coconut20435 жыл бұрын
really, are you sure!
@thiscommentisajoke48105 жыл бұрын
My ears are ringing
@twochaudiomg25785 жыл бұрын
Headache music trying To get proper crema
@bushalfayo62276 жыл бұрын
Great
@coconut20435 жыл бұрын
are you sure you gave us the right thing
@harjunekim44236 жыл бұрын
the background music is distracting and too loud.
@RubenGmez5 жыл бұрын
Volume buttons / mute buttons are your friend
@2104T343 жыл бұрын
I can’t get freshly roasted Intelligensia in my local Whole Food’s It’s always at least a month old Are they too busy making KZbin videos?
@niflag3 ай бұрын
Not an instructional video; it is just a song. Dislike.
@sallunetta73335 жыл бұрын
Good video but music Sucks!
@coconut20435 жыл бұрын
I do not think u quite an efficiency giving us a right way, there are so many unprofessional peoples tried to feed us in another way, which is completely not right