The perfect espresso ... made in Naples!

All baristas of the world come here ... watch ... and learn!

[@ccuellar6212]

No expensive scales or other toys. Just a man and his espresso machine.

[@cerberus3426]

That machine is literally lile 15-20k, what do you mean no expensive toys?😂

[@JohnSmith-kp5kt]

Exactly! You're got what the point is here.

[@JohnSmith-kp5kt]

@@cerberus3426 This is a La San Marco 85 around 10K a new. This is a minimum requirement here no more hassle

[@atticustay1]

Oh shut up. I’m so tired of this attitude. If you want to make good espresso you need scales. What this guy is making is not “the perfect espresso”. Sure, some people on tik tok take all the gadgets too far. But you’re going too far the other way. It’s the “back in the good old days” attitude. Nah, back in “the good old days” speciality coffee didn’t exist. You’re stuck in the past

[@Nole2701]

@@JohnSmith-kp5kt have you heard about the flair neo flex for $99

[@Gk2003m]

0:34 to 0:55: pre-infusion. 21 seconds of it! 0:55 to 1:51: classic spring lever shot. Gradually decreasing pressure, flow and temperature. 2:00: served. To those finding fault: first off, I’m seeing no blonding. Blonding is where the bitterness would arise. Secondly, the crema - though very thick - is neither bubbly nor burnt. It is smooth as silk. Lastly, despite the lack of distribution I’m seeing no real evidence of channeling. It looks like a good shot, not over-extracted at all. And in a high-volume commercial environment, there just is t time for distribution…. some of the best shots I’ve ever had have just been ground, tamped, and brewed without other fuss

[@Fear_the_Nog]

I've always found that with southern Italian blends with high Robusta content roasted dark, the beans are so porous that channeling isn't really a thing. I've also found that sometimes, counterintuitively, pulling a long ratio (closer to 1:3) makes the shot smoother and less bitter, not more. Low temp is the key. Alternatively, a super ristretto like a 1:1 ratio (18g in, 18g out in 25s) is also good, but your brain might explode from amount of caffeine...

[@atticustay1]

Of course there’s time for a quick couple of palm taps of the portafilter to level the grounds. I’m sure the approach in the video might work with dark roasts but it won’t work with light roasts

[@iloveslideking]

The machine is a La San Marco 85 Leva 3 groups.

[@thebarak]

I would love to taste that shot, without that sugar though.

[@cerberus3426]

Why? It taste better that way.

[@tkudoh4138]

ナポリ行きたい！本場のエスプレッソ飲みたい!!!!!!

[@Ishitonyou666]

Looks good

[@1967davidfitness]

How did it taste?

[@AlanMedina314]

Did he add sugar to the cup before he pulled the shot?

[@benjaminrojas3166]

It's a sin out sugar in coffee like that the old times will get up and walk off if they see you doing it it's sign if disrespect

[@jrb9763]

@@benjaminrojas3166 it’s sugar bro, he’s not shitting in their graves Jesus

[@user-yp6yr9te7l]

Yes, in Naples, they often pull shots over sugar. There is also a practice where they season the rim of the cup with sugar as well.

[@kierannee528]

@@benjaminrojas3166 everyone in naples takes sugar in their coffee

[@gmeincoronato5807]

@@benjaminrojas3166 you could not be more wrong. Having sugar in neapolitan coffee is a tradition. I even know three classic neapolitan songs where they have verses singing about sugar in coffee.

[@Sandboxoverland]

1. 3-1 ratio. So not as strong 2. Always sugar 3. 2nd wave coffee coulter 4. 3rd wave is better. In short the coffee is good but not complex. Australia has become the coffee Mecca.

[@Lifting-d2d]

Divo Antonio calsolaro

[@robmatpol]

a bit obscene, right?

[@atticustay1]

People need to stop claiming that Italian espresso is the best just because they invented it.

[@JoeS-NY]

What's the best to you is always allowed to be different than others. Taste is too personal to label what is the best. That said they did invent it, they have perfected how they make it, and you can make it differently if you'd like. Or use different roast levels. Who cares? The thing that can be accepted is the respect for the culture that invited it and brought it to the world. You lack respect, which is fine if you want to be a cafone.

[@alessiamathers2016]

Invece si, il migliore è quello napoletano, gli altri sono solo acqua

[@petertatar2509]

Látom Unicum is van...rossz hely nem lehet :)

[@derya7603]

all the wannabe espresso experts here giving their "valuable" opinions on an authentic italian espresso... As if your opinion has anything to do with what an espresso is...😂

[@atticustay1]

As if Italian espresso is the pinnacle. It’s not. Coffee has advanced a lot because of third wave coffee. Italy is stuck in the past.

[@Conan_1997]

@@atticustay1exactly…this shot probably tastes like charcoal

[@claudia9.]

Come si chiama il bar? E dove si trova?

[@JohnSmith-kp5kt]

This is the caffeteria. I think the guy makes our coffe stands in fornt of the shop on the streetview. www.google.com/maps/@40.8465093,14.2475833,3a,75y,341.5h,90.44t/data=!3m7!1e1!3m5!1sNQvCzgn3Z5LVp2v5rCN3uw!2e0!6s%2F%2Fgeo3.ggpht.com%2Fcbk%3Fpanoid%3DNQvCzgn3Z5LVp2v5rCN3uw%26output%3Dthumbnail%26cb_client%3Dmaps_sv.tactile.gps%26thumb%3D2%26w%3D203%26h%3D100%26yaw%3D339.2578%26pitch%3D0%26thumbfov%3D100!7i13312!8i6656

[@rinky_dinky]

"1:2 20-30 seconds " Ok throw that guideline out the window

[@xzseng4524]

Now who the fk said that 20 to 30 sec shots were bad. Grow up kid

[@rinky_dinky]

@@xzseng4524 I didn't mean to say those shots were bad , I meant to say I can throw that guideline out the window when it comes to a lever machine

[@matijatatomirovic3351]

Exactly. I really have no idea who came up with that stuff. Been drinking killer espresso my whole life all around the world, no one follows these stupid rules.

[@petermueller7407]

not perfect, shot channeling

[@petermueller7407]

@wil v you can tell by the visible flow rate that channeling most likely has happened.

[@petermueller7407]

@wil v 1:35 provides with the best impression on what might have happened

[@mariosiaven2965]

The result is not the best as the crema is too dark and that makes for a burnt, not pleasantly tasting espresso.

[@gerasimospilarinos6413]

No its not correct , the coffee in Naples is too brew that's why is so dark.

[@xzseng4524]

Not really. This is Italy man not some sophisticated chem coffee lab

[@gaetanogrova7725]

What are u talking about? Go and drink your de longhi automatic caffee if u dont know what good is.

[@MAXXFIGO]

the worst espresso in the world...this is like getting all wrong...this is not the way yu should make an espresso...for a lot of reason...awful!disgusting!

[@DRVOWP]

Hahaha mate, Napoli is the best place to learn how to prepare espresso! This espresso was perfect for sure!

[@MAXXFIGO]

@@DRVOWP I'm talking really how to do the espresso, look like Australia coffee shops, look James Hoffman videos and talking really how to do espresso properly with knowledge, you know what is brew ratio? TDS? Specialty coffe? Tamping, having the perfect distribution having a perfect extraction, strength, balance, roast profile of coffee? What you saw is the '40 of coffee and now we are in 2020, coffee made progress you cannot pretend to make coffee, especially tasty coffee without having knowledge... Did you saw a World Barista Champion? Last but not least the hygienic condition are awful... Peace and enlarge your knowledge, think outside the box...

[@DRVOWP]

NO.SUGARINMY.COFFEE Neapolitan espresso is a only proper espresso...are you serious when you compare Australian and Italian espresso 😂😆 Aussies are good for kangaroo hunting only 😆

[@MAXXFIGO]

@@DRVOWP kzbin.info/www/bejne/eaCmnnSqoJmfeas

[@MAXXFIGO]

@@DRVOWP kzbin.info/www/bejne/amatkmumf7pqadU