Understanding Espresso - Ratio (Episode #2)

[@advplk]

To anyone wondering why you're watching this when you don't have an espresso machine, You will buy one in the future just like i did

[@flamebolton]

Im at the stage, was it worth it i need to know haha

[@thespark_mtg3857]

I feel attacked. (sips latte from newly purchased espresso machine)

[@Kat_er_nina]

I love this comment hahaha

[@notbatman1001]

Yes but where will I hide it?

[@stefancoban59]

Lol. Nooo😭😭😭I feel this is gonna be mme in a couple of weeks if I keep watching this channel. But I can't stop.

[@lugaretzia]

James talks with perfect punctuation. You can hear the commas as he talks.

[@gaatjeniksaan336]

wtf you translated this into actual words

[@xiola]

Sorry to be That Person, but his pauses aren't actually in the spots where commas go. :p (Not saying that his speaking isn't very clear or that his pauses are in the wrong places, just that public speaking and text have different rules for clarity.)

[@KrishnenduKes]

@@xiola So you are into publishing! 😀😀

[@Nootlest]

Lol amazing

[@EricPetersen2922]

Because he isn’t American.

[@tobbse4ever]

Can we please take a moment and acknowledge not only this amazing content but the beautiful comment sections as well? It's so refreshing browsing non toxic comments on a topic you love 💕

[@drmedwuast]

*watching this video sipping on Nescafé* "Aaaah, yes, espresso brew ratios!"

[@ExcaliburTheOnlyOne]

18g in 250g out, thats all u need to know

[@user-ul3qk7is4g]

@@ExcaliburTheOnlyOne thats some drip coffee shit

[@Radio4ManLeics]

Sacrilege! You're going straight to hell! Well, maybe purgatory. Hell is for Mellow Birds drinkers.

[@TerryLawrence001]

@@user-ul3qk7is4g Worse! That's Instant :-)

[@flowthsnnh]

good one.

[@bellini98-1]

As an Italian particularly keen on coffe this channel is like therapy for me: amazing high quality contents to begin with, plus his voice and wordings are delightful at the very least!

[@Alsojepeodiwl]

I agree

[@nickmarinakis2079]

James your analysis, thoughts and advice on coffee thus far are beyond this world. As objective as you are, I hope everyone follows your philosophy and approach as how one should look at coffee. It’s always a pleasure seeing your videos and your practical approach on what you are presenting to the viewers. Keep up the good work and thank you once again.

[@jhb2376]

100% cut his hair using a re-purposed burr grinder. Unstoppable.

[@jameshoffmann]

Probably would have done a better job...

[@setemic]

Now I have to go and watch James brewing coffee with a repurposed fûnnël..

[@SeanoHermano]

Setemic You’ll find that in his “every coffee thing at IKEA” video.

[@Sregnos]

You know it was a flat burr grinder at that

[@dwho18]

@@jameshoffmann posh! It looks great :)

[@AlexSchmittCinematography]

I love how focused this guy is. He knows exactly what he's great at talking about, and gives everyone great information. The best of KZbin!

[@jnattress]

I usually keep trying to dial in my grind until I finish the 250g bag of beans. Swear a bit, then start again on the next bag.

[@phosphor8416]

Thank you Sir or Madam. This made me grin and laugh.

[@Whammoth]

Spot on

[@johannesklein6058]

Same wow.

[@Sulthonsful]

Well i kinda know that feeling

[@mitsuman007]

Are you me?

[@JackOusley]

So, I got my first espresso machine a few months back (Breville Dual Boiler), and I learned immediately that it was going to be impossible for me to hit all the magic numbers (9 bar, 2 ounces, 25-30 seconds) that you hear about in all the KZbin videos without a lot more experience. I felt overwhelmed at first, so I tried to eliminate variables. I set my machine to volumetric dosing, temp control is on by default, I exclusively use a distribution tool with no additional tamping for consistency, and I happened to have a grinder with a built in scale (Sette 270wi). I made it so that all I cared about was adjusting the grind based on taste and brew time alone. I have found that it doesn’t have to be perfect to get a good cup, and I typically adjust my grind every couple of days based on the flavor and brew time (as the beans age). I have been experimenting with 1-2lb bags of coffee, something different each time, and I’m developing a pallet for coffee along the way. I’m starting to know which flavors I like and which I don’t. I even bought some beans that smelled sour and tasted mushroomy and disgusting despite being from a local respected toaster. It has been a fun hobby, and I can definitely say that I’m now drinking the best coffee of my life. I have also come to the realization that the machine I bought was total overkill, despite being a great deal on what I got. If I could turn back time I probably could have saved $2-300 getting a single boiler equivalent machine. I think the better my pallet gets the more I will be able to refine my adjustments and notice the difference. Thanks for your videos :) I look forward to trying your coffee someday soon!

[@ifyouloveChristyouwillobeyhim]

Sounds awesome, thanks for sharing your journey with us. :)

[@ezralimm]

the BDB is an adequate machine. Im sure you found that fresh coffee is very very forgiving. I use beans roasted under 1 month ago, and they are always very forgiving. I have no problems using the BDB with a really cheap domestic grinder that would make espresso geeks blush. Perfect 9bar almost every shot - best upgrades were the naked portafilter, straight walled synesso basket, and a Pullman tamper. Fresh coffee is very very forgiving for making perfect 9bar even (on a naked portafilter) tiger stripey syrupy shots.

[@Rockedott]

I'm on the overwhelmed fase at the moment..

[@JackOusley]

@@ezralimm I totally agree regarding upgrading the basket, portafter, and tamper. I got different ones than you did, but I’m happy. Unfortunately my BDB was just not calibrated to 9 bar from the factory and I have not wanted to bother taking it apart to make the adjustment. I think I get around 7-7.5 bar, which luckily James has mentioned is totally O.K. and a plus that the lower pressure helps to prevent channeling. I used to use a distributor only, but now I use one of those stirring tools and a level calibrated tamp as well. I agree about the forgiveness of the fresh beans. Unfortunately I don’t always know the roast date of the beans I’m buying, I tend to go for popular roasts at a good price instead. Have a good one

[@JackOusley]

@@Rockedott No worries, you probabaly know what you are doing from all the KZbin videos. Focus on one variable, like grind to adjust for brew time and for taste, and then go from there. I time from first drop and as long as I’m in the 20-35 second ball park I’ll drink it and make an adjustment for next time, generally targeting 25-30 then adjusting to taste. I don’t change other variables very often, especially with dark roasts. Have a good weekend

[@sheinkninja]

Ratio does have a big impact in how i dial at work! We use beans from Brasil - mina gerais (and they´re good, but not specialty), and using a traditional 1:2 gives us a heavier cup with almost no acidity. So I decided to use a bigger dose, grinding a lil bit finer and cutting down the ratio, ending with 20g in and 32g out in about 24 seconds. It's so cool how the taste changed quite drastically! It managed to pull out a more bright shot with a note of orange and a sweetness similar to chocolate

[@penguindojo]

So glad to see this!! When I first started as a barista, we were trained to measure liquid output by volume only. Once I realized you could get way more accurate by weighing your ratios, my dialing-in finally stopped feeling like I was just pretending to understand the changes I made. I could actually affect coffee how I wanted to. Great advice!

[@MirrorCoffeeRoasters]

This is very relatable!

[@overlydesaturated2360]

im working as a barista in my local hometown, and i found ur video made me understand more about coffee and it really helps me out thanks man, keep up, love ur video :) sorry im a bad english user.

[@bluekid121]

Your English is great! The message was clear and punctuation was proper, don’t feel bad!

[@tugbatas8330]

You found the coffee god of KZbin 😄😍

[@OneTB]

I agree with Adversith. Your English is excellent!

[@zyghom]

times when professionals learn from YT.... end of the world! ;-)

[@Jdemonify]

I am a chef in background and thinking switch to barista too. These are so helpful

[@JeffJacquesmd]

I’ve been a coffee drinker for going on 24 years. I’ve learned a more about coffee since I subscribed to this channel and began to apply the lessons learned here practically to my coffee making at home, then during to the entirety of the previous 23.5 years. Cheers James, there can’t be much better than loving a subject, having an inquisitive mind and enjoying making the complex simple to those with interest. We, your audience and students, salute you.

[@rickastley885]

Just noticed you hit 400k subscribers! Well done James, very much deserved

[@jameshoffmann]

Oh yeah! Amazing! Thank you!

[@Scott_C]

Next up 800k!

[@eoallan1]

Hopefully none of them ever give you up...

[@Scott_C]

And none of them let you down.

[@valourstadt338]

James will never gonna tell a lie

[@rpsota23]

hi James, it makes you laughing for sure, but my coffee journey reached the point, where I switched from instant coffee I drank for years (it is so easy...) to old cheap presso machine where coffee mug is filled by liquid flowing through portafilter till the 2dc mug is full and finally yesterday I bought more expensive Sage Barista Pro. And found you. I wanted to stay happily at the "filling the mug by liquid flowing through portafilter". Your voice doesn't allow me to stay. I keep listening and ready to spend part of my morning routine by wandering around kitchen with hot milk, dirty portafilter and annoyed wife. Thank you. :-)

[@martuney]

I love the fact that you talk about the importance of having a ratio, or as I like to call it a recipe, and the fact that they’re guidelines, not carved in stone! They are, however very good guidelines, and straying to far will begin to detract from a true balanced extraction! Thank you!

[@johnroyakumu7154]

As a Civil Engineer, batching concrete by weight over volume makes a some difference, so glad you demonstrated that with Espresso!

[@YuGoXDD]

Netflix should sign you and open a new category called "Hoff"

[@wtflolhahe]

Why not Hoffee?

[@alexvpaq]

James Hoffman and David hasslehoff in the same category. Interesting choice lol

[@thesimplecommenter2377]

As a barista and a espresso lover, this video is very informative and detailed. Will recommend this video to my team as a refresher.

[@StillMovingMedia]

Impeccable timing, just made a coffee, opened youtube and hark a new understanding espresso 👌

[@HetThakkar809]

Same here

[@StillMovingMedia]

Het Thakkar coffee makes the world go round 🙌

[@FrankSD76]

Thanks for all the great videos that have taught me so much!

[@solidandsoiled]

I'm still considering an espresso machine and trying to understand all the new information that is different from filter coffee. Thank you for the informative video!!

[@calc1588]

Thanks

[@trentbosnic]

I got an espresso scale last week after using volumetric measurement for the last 6 months - total game changer. My shots were way off before, what I thought was 40ml of espresso coming out was actually around 60ml. Shots are tasting far better now that I'm getting precisely 40ml out.

[@JOHNREYCOMPAYAN]

I've learned too much of this video, hope can help me for more information about coffee and i am just a beginner who loves to know more about coffee. ❤ thanks

[@jbrains]

I've been pulling shots the last few days aiming for a consistent ratio in place of eyeballing volume or consistent time. I already notice the difference, both in consistency of flavor and the opportunity to make fine adjustments. Now I'm learning how much liquid comes out of my machine on average after I turn the brew switch off. 😜

[@Gildaaaaaaas]

I love that you give away coffee, I never applied because I hate my coffee grinder to the point I went back to buying cheap ground coffee but I'm so happy to hear you're doing that in every video

[@davtona]

Hadn’t thought of letting it run for a few more grams as I didn’t want risk bitter over extraction, but I’ll give it a try, coincidently I’m low on coffee!

[@Scotty_in_Ohio]

EVERY TIME I think that volume is an okay measure to use for making coffee - James changes my mind and I use my scale more and more. As a benefit though I'm making better and better coffee (of all types). I honestly used to believe that a scale was something a coffee nerd used to be more "consistent" - now I HAVE TO weigh my coffee and water going into my first cup made in my AeroPress - now it's perfect every time.

[@boozeontherocks]

That is a great distinction between volumetric measurement and mass measurement. and Congratulations on 400K.

[@beklogs1441]

Your content keeps my passion for coffee alive. I'm a former barista, dreaming of putting up my own small coffee shop. The info and knowledge you're sharing is very i useful. Thanks!

[@kimiaaa]

Espresso is my favourite type of coffee, love the crema and the taste and it’s actually the only type of coffee that keeps me awake!

[@hamburger-fries]

American coffee roaster living in Japan and this video is awesome! I never weighed out my shots but will start now :-) Leased the best Rachillio Espresso Machine and their top of the line dose grinder to practice my shots so I can confidently tell cafe's which bean will produce the smoothest espresso (yes, I know not everyone's favorite brand but I love the brand and having a $30k espresso machine at home is so fun). Japanese customers love the smooth chocolaty espresso shots.

[@AttaboyIII]

I tend to use dose and grind to get me to a ballpark where I'm broadly happy with the espresso, and then reduce ratio if I want more sweetness or increase for more "dark" flavours... I might be entirely wrong with that method - but it seems to work for me, and I end up with good coffee which is probably the most important thing of all.

[@georgejackson9763]

Coffee giveaway for people who can't afford great coffee.... using your sponsor to allow you to do this - very admirable, well done

[@MikeOBrien1945]

I don’t make espresso at home, and all of this probably won’t encourage me to do so. BUT, this detailed analysis is utterly fascinating and I can’t wait for the next update.

[@MikeOBrien1945]

@doodo478 No…still just doing the old drip on various African beans.

[@SamboC177]

Thanks James...very useful information. I just brought a La Pavoni Professional expresso machine.and have made around 20 shots so far. Every shot has been different as I am practicing with the coffee grind, heating of the brewing head, water temperature, amount of coffee, amount of water, time in brewing, elapsed time before I depress the lever etc. As you say there are so many variables, so getting the right expresso to suit you requires a huge amount of practice. I find that I am getting up at 2am just to practice a new method in getting my caffine hit. It’s addictive and fun. Don’t buy a manual expresso machine if you do not have time to experiment...you will get totally frustrated and turn to tea.😂😂😂

[@coryarmstrong720]

I have dreams about James in this sweater

[@Toogoodxoxo]

This man cares too much for coffee. We needed someone to care too much so I appreciate it.

[@anti1337speak]

Congrats on 400k subscribers James! I just got an LP Europiccola as my first machine sometime last week and your videos have been tremendously helping in helping me diagnose shots as a total home espresso beginner.

[@loko8863]

The delivery, enunciation and tone of your voice is exquisite. Bravo.

[@SebXD1]

I'm still hoping my question about the difference between single, double and triple shot pull timing I posted in part 1 is explained in an upcoming video. According to my research, the timing of a pull for a double shot is the same as for a single shot but the dose and yield is double. Would two single shots not be superior to one double shot? I'm really interested in having a discussion on this topic.

[@danielpittman2059]

If all the variables are constant, a single shot should taste exactly the same as a double. There should not be any difference in the quality of the espresso at all. For a drink that has two shots in it you should always pull a double instead of two single because the first shot will have burnt by the time the second one is pulled.

[@TerryCioni]

James this was very helpful. Especially the fact that a slight change in ratio can really impact the drinking experience. I appreciated you sharing your considerable expertise in such a clear concise manner. Thank you. Stay well and safe.

[@PedroJohnston1]

This is so fascinating to me. In portugal, the standard espresso is 7 grams of ground coffee to 30g of espresso. It's like this everywhere. Delta, the main cofee brand in portugal, actually dials in the machine and grinder for you, if you buy their coffee and this is what they do. The other day, I decided to make, what in my mind was a crazy strong espresso, doubling the amount of coffee and mantaining 30g of liquid, and the flavour and intensity was just mind blowing. Apparently this is what the normal espresso experience should be? I'd really like to sell this kind of espresso in my place but: 1. It would make the espresso double the price, thus being difficult to compete 2. the locals wouldn't be used to the taste? Maybe i'll add a second espresso option!

[@davidf2244]

Add it on the menu. Charge more. .....first one's free 😉

[@paryzfilip]

"Global Espresso", "Standard Espresso" or something like this :D With "Portugal espresso" being your local recipe with the same price as always. Maybe some people will convert to the better standard one :d

[@ric8868]

The reason why there aren’t many home Batistas in Portugal is because the espresso is very good and cheap everywhere. I got in to home espresso because I had to move to another country and can’t stand the coffee (even in fancy coffee places). The only exception are the Italian cafes. I started following this videos about increased doses, but ended up with the 7g Delta recommends. Dialing for 7g is not so easy, but the results pay off. The beans last longer, I get to prepare more espressos every day, and taste very good. I don’t understand why Portuguese coffee is not more popular. After some time going to speciality roasters, I came back to the good old Delta alternating with the Italian 0039espresso.

[@riccosauve2827]

James I wanted to take a moment to tell you of all the people I have been following on my you tube channel you are far and away the most informative I'm fairly new to brewing my coffee using whole beans I recently purchased my own espresso maker and watching and listening to you has helped tremendously thank you for helping to make this a bit easier please keep making such wonderful videos it's much appreciated thanks

[@marvinduncan5832]

I also found that when dealing with highly acidic lighter roasted coffees longer ratios, like you said, can balance out the extractions and make for a sweeter shot!

[@000GunterGabriel000]

Or raise the temp.

[@usafan96soren20]

In Italy traditional coffees are all with 7g of coffee input Ristretto 20g in 20 seconds output Espresso 25g in 25 seconds output Lungo 30g in 30 seconds output Almost nobody weights in or out...it's always done by feel. It's really really different from the 1:1, 1:2, 1:3. This method I way better, the classic Italian espresso is really bitter cause is done with really dark roast and is always intended to be drank with sugar (I don't like sugar in any of my coffee). An espresso is considered good if sugar slowly falls through. Btw James thank you so much and much love from Italy ❤️

[@tomhanson6041]

Damn that haircut's fresher than the beans out of the Niche grinder

[@thesavage2054]

This is the video I needed to see! Everything else had clicked but having the ratios changing the body AND flavour is what I needed to know. I am now really looking forward to fine tuning the taste and body of my shots. Thank you again for your entertaining and informative videos.

[@cobbertraiyawong4094]

I’m curious as to know how important the extraction time for each of the ratio? What is the perfect time for each one?

[@federicorivas4856]

I just got an Oscar II and a Baratza Sette 270 last week and I find all your videos very usefull. Actually one of the baristas that taught me how to dial in my espresso changed Ratio to help me find the desire extraction. Anyway, i just wanted to thank you as this videos are helping me A LOT understanding how to improve my espresso at home.

[@mr_glasses]

was right in the middle of making a coffee when you popped up in the corner of my screen. Nice timing. :)

[@stephenbriggs1736]

This guy is just the best. If you don’t think it’s worth it to get up 30 minutes early to make espresso....just keep watching, you will.

[@dsharp088]

James, you mentioned lungos in the larger ratio settings. Does anyone drink lungos, and, if so, when? Is a lungo called for in certain circumstances? Could this be another video sometime???

[@traal]

Yes! Please talk about lungo, James! ☕️

[@noahdolce3070]

I’ve been working at a cafe as a barista for 4 years. We use Verve Coffee (roasted in Santa Cruz, California) The particular espresso blend and ratio I’ve been using for a few years now is actually a lungo technically. I dose in at *usually* 19.8 and aim to get 29-30 grams out: landing me at a 1.46-1.51 ratio. This espresso still has a very juicy, punchy, Citrus like taste even with larger yield size of a lungo, but I credit that a lot to how well Verve curates their Streetlevel espresso blend. Sometimes I will use their single origin coffees for espresso, and every once in a while, just depending on the natural flavors of the coffee, I like the coffee better as a mellowed out, smooth, 1:2 ratio. That’s pretty much the largest espresso ratio I personally would ever use, but hey, whatever you think tastes best and works for you is great! Hope my insight helped 😁

[@samroesch]

Noah Dolce Didn’t you just describe a ristretto?

[@katherinelandreth2191]

@@noahdolce3070 I think you misinterpreted the way the ratios were written. What you're describing is a 1:1.4 or 1:1.5 ratio. Essentially one part coffee in to one and a half parts espresso out. That's in the ristretto range James described. The lungo James described is anywhere from 1:2.5 to 1:4 or more - one part coffee in to two and a half parts espresso out, all the way up to 4 parts espresso out. With your starting weight of coffee, that would be anywhere from 49.5 grams of espresso out (1:2.5 ratio), all the way up to 79.2 grams of espresso out (1:4 ratio).

[@arr21000]

100% would like to see a video on lungo and ristretto. I was going to comment the same question: when would you advise/ prefer to go lungo? A light roast and unwashed coffee?

[@ric8868]

In the 2 countries I know with the widest oldest traditional espresso culture, Italy and Portugal, the usual dose is 7g. It is not so easy to replicate at home, it requires a good grinder, but the results are very good. I dial in mine having as reference the taste of the coffee I grew up with in Lisbon, and the espresso from good Italian places, and find it hard to enjoy the taste that most “barista places” go after. But it is all a matter of taste, so what really matters is that each one enjoys the pleasure of a nice cup.

[@fadzilcheman4613]

James is the Attenburrough of coffee. I literally fell asleep listening to his voice 😂

[@adamscotera2378]

I have finally been convinced. I will start weighing the input and the output, and fixing my extraction issues. Thanks James!

[@adamscotera2378]

Update-been weighing my water and my coffee and using James' aeropress technique. I've always been a fan of dark roasts but I think I'm starting to like the lighter roasts more, thanks to better extraction.

[@support4dub]

Hey James, great video! I was curious, as a newcomer to coffee making, how do the coffee beans impact your coffee making procedure, if at all? When I changed the beans to a different type, i found using the same ratio to result in better or sometimes worse taste. If you already made a video on that or explained it somewhere could you link it? Otherwise id love to know more on how the beans might impact your coffee making procedure.

[@jameshoffmann]

It's a good question - worthy of a proper answer. Maybe another video for this series!

[@Amber311]

@@jameshoffmann Yes, please!

[@lpsmaduk]

Not sure if this is related, but would a darker roast have less CO2, which means a finer grind, so more bitter taste?

[@willob515]

@@lpsmaduk dark roasts do tend to degas more quickly and so would usually have less CO2 ( freshness also factors into this) but grind is something you can decide, regardless of the roast. Typically light roasts do tend to be more acidic and dark can tend toward being more bitter, but bitter or sourness is more often down to it being over or under extracted respectively. So yes, if you go for too fine a grind, that can lead to bitterness, but that can happen with any coffee!

[@jeromev3578]

@@jameshoffmann DO IT! (please)

[@BigPoppa-t3z]

All of your points are great. I’m a dose out and flow type. I don’t look for 18 in 36 out. I’m more like 18 in ground nice at about 28 to 30 seconds leaving about 5 or 6 shots pre infusion and about 25 secs in the glass, but I’m going to dial in by how many grams in the glass to see if my flavor changes. It might be better for me. Great vid.

[@UNSERALVUJUDE]

Hi! My machine has 10 sec of pre-infusion. So when should I measure time and weight to accomplish 1:3 ratio? At first drop in cup ? Or when pump starts ? Thank You!

[@Ioannis949]

Hey, have you find the a answer?

[@nelson2812]

Hi James! I'm over 50 and a coffee drinker for 4 decades, but only now I've turned to... Well, coffee! I've traded my 3rd or 4th (really don't know) Nespresso for a Super-automatic De'Longhi which I had for 3 months, trying to dial that puzzle of a machine with no experience on my end whatsoever, and thinking that the resulting awful coffee was an issue of mine! It was only when I saw your video about this type of machines that I started to think that the issue could not be entirely on my end, returned the machine since it never worked properly and I'm now thinking on buying a Sage/Breville Barista Express Impress. Turned out to be a big fan of your videos :) Have to say that, as a filmmaker and cinema teacher myself I have laugh a lot on your Brad Pitt coffee add review :) :) :) Trying to understand some more about pulling expressos, here I am seeing yet another cool and insightful video from you, but if until now I kept my silence, now is the time to make you a question that's keeping my mind spinning: Even if I drink "short" expressos mainly, my first morning coffee is what Nespresso calls the "lungo". I really don't know how it's call in the Imperial measure chart, but let's say that's a coffee which has about 3 or 4 times the volume of a single expresso. In this case, that means that this no longer will have the characteristics of the shorter shot (of course), but I can see that the Barista has 2 sets of buttons, what it seems a single and a double. Curious thing is... that I see everyone pulling expressos with the double button and no one pulling then with the single so... Is it possible to dial in the Barista for both short and long coffees (which I can't see anyone doing), or is this a case where I have to just pull more water trough the same amount of coffee in the puck? Hope you see and can reply to this! Continue the great work and wish you the best!

[@flight_dimatera]

Is it just me who misses making espresso based drinks at work? Been too long now. 😭 Also great content as always James! 👍🏼

[@dashingdave2665]

I take a Vietnamese filter with me when all I have is hot water. It gets me through no problem!

[@flight_dimatera]

Sounds cool. I’m actually thinking of getting one or the mokapot. Did a few home cafe vids already with other brewing equipments.

[@dashingdave2665]

Yeah, moka is rather close to espresso in some ways, very portable too. If u have heat it is perfect. Hmm, I'm going to make one now...

[@MirrorCoffeeRoasters]

No, no... You're definitely not alone on this one!

[@OneTB]

I've not seen your videos before this and wanted to share an immediate impression. This video looks and sounds lovely, and your presentation of the concept was spot on. Even knowing a decent amount of this, I felt I learned a lot. You also seem to have lovely fans, and I must agree with them that you hair looks excellent.

[@aixzeta]

Hey James, as an Italian, I always thought that "ristretto" referred to it being a "shrunken/shortened" version of espresso, this being what the normal translation of "ristretto" is. A random example, the italian title for Honey I _shrunk_ the kids is Tesoro mi si sono _ristretti_ i ragazzi. I am now confused, because your translation seems to be the commonly accepted one.

[@pimacanyon6208]

italian dictionary: ristretto , a 1 pp - restringere 2 agg a (limitato) limited, restricted , (angusto) narrow, (racchiuso) enclosed, hemmed in ristretto a restricted o limited to di idee ristrette (fig) narrow-minded b (concentrato, brodo) thick , (caffè) extra strong

[@petrthingsilike8487]

Today I have discovered your channel and after getting through the initial shock of trying to establish your age, whether you are 25 or 55, I have to say I have learned more about coffee from you in those few videos I had watched than I have learned in last three years as a barista. You have logical and pragmatic approach to making an espresso, as it should be. Thank you for your videos, I am going to keep watching. Ps: I like your unique character and style of videos. Good job.

[@juros1545]

James, you completely left out the extraction time aspect - I assume your explanation of ratios is based on equal extraction time, right?

[@jameshoffmann]

I'm going variable by variable in this series. There'll be a full video on time towards the end. (Grind is next, then temperature)

[@dashingdave2665]

Coming from photography, this is vaguely familiar...

[@izoard77]

@@jameshoffmann I think the question (that i have too) is "Do I increase ratio and leave time constant or increase ratio and time too?" I guess the second, but not 100% sure

[@alexanderschmidt8305]

When I'm lazy, the extraction time is the most important variable. Just let it run for 25 seconds and you'll get ratios all over the place but it always tastes balanced.

[@pxlaidan]

James, I’m loving your content. Thank you YT algorithm for feeding me a great new channel. Thank you James for levelling up my barista knowledge!

[@nzia19]

This really is a great explanation. I would love to see you take a coffee with kinda neutral tasting notes (i.e. not super chocolatey or super fruity/acidic) and make not just the three ratios listed but as you explained, those 2-3 g differences and write down how it's changed. Maybe going all the way from 1:1 through 1:1.3, 1:1.6, etc all the way to 1:2.5 or 1:3 even. Maybe even a version with the iconic styles of espresso i.e. a fruity light roast and a nutty/chocolatey medium/medium dark roast. Would be a really great deep dive into ratio. Your dose video in this series really opened my eyes to not overdosing and as a 1:1.6-1.7 ratio person, I'd love to understand better what moving past 1:2 gets me. Thanks for your awesome content!

[@tomknight]

Hi James, just to say I’ve watched these videos and invested in a couple of bits of kit to add to my relatively basic machine (non pressurised basket, proper scales, proper grinder) and started trying to dial in my current beans...I’ve been writing it down as i go and this morning I finally successfully dialled an espresso that pulled to the metrics you described in this series, with crema and a great taste. Thank you so much for all your (free!!) guidance.

[@kstessel1]

So if you're dialing in for a 1:1.2 restretto shot. What measurements of coffee would you use? 19 G? And does the bars of the machine affect that?

[@IAmSaveRio]

It seems to me like the most straightforward way to do it would be to determine how much you want out, what length defines that restretto for you, and then work backwards to dose based on the weight of your desired output.

[@Timbollew]

Take your amount of coffee (19g) and multiply it by the right hand side of your ratio. In your case 19 x 1.2 = 22.8. So weigh your coffee as it's coming out and aim to get 22.8g of coffee out of your machine in around 20-35 seconds. If you're getting 22.8g too fast then try a finer grind, too slowly try a coarser grind.

[@Nootlest]

Honestly my favorite channel on KZbin

[@LOZ8619]

I´m using a 6 espressi/day ratio

[@oracla]

I needed a lot of time to really figure this out, but it is so powerful for the home user. The part about adjusting ratio to improve the taste. For some reason, my setup and/or technique is not 100% consistent, so when the shot starts I immediately know if I need to make a shot longer or shorter (and for how much). It takes a bit of experience. And that makes ALL the difference and now I only get shots that are very close to perfect.

[@battleblades]

2:38 - shout-out to your favorite Delonghi machine? :)

[@cykelmyg]

the importance of a scale ! have been using a scale for 3 years -to do these mad tricks, thank you James. Always use spoon for espresso drink ..yes

[@jxpowers]

I just put my tassimo pod in and press go. Perfect coffee 60% of the time, everytime.

[@nils8485]

So why is everyone then talking about a doulbe espresso is about 50-60 ml which is, even with on a 50ml shot with a lot crema like you see on the left at 1:56, 40ml of fluid plus the crema so we end up on the highest end of the ratio (18gr*2,5=44gr) while beeing on the low end of the 50-60ml range. How can the "standard" shot be so far off? And which one is the true truth? I am a still a little confused by these basics of espresso, the are the first things you learn, 50ml and a ratio of 1:2, but they just don't really match...

[@qwertyno3]

For some reason all I could hear was "Horatio"

[@CertifiedSlamboy]

**Rule Britannia plays faintly in the background**

[@alanredversangel]

Alas poor Yorick, i knew him, poor ratio....

[@DarkOri3nt]

I have a sage barista express machine. All I do it dial in the grind until I'm getting an even pressure measurement on the machine itself. I don't weight the output so may be a consideration in the future to see how much im getting. Only tend to do single shots though so it can be annoying changing to double when the machine is dialed to single shot. You can waste so much coffee when this is the case. Thanks for your videos James your a guru! ☕

[@Nene-lr9ij]

형 뭐라는지 모르겠는데 암튼 고마워

[@jameshoffmann]

걱정하지 마십시오-어쨌든 즐기시기 바랍니다!

[@Lachlan.Wright]

Exactly what I was thinking.

[@kamikaza3334]

@@jameshoffmann 진짜 게이를 위해 한국말을하면 게이가 되겠 어 제임스

[@kamikaza3334]

Damn, that translation when i reverse translate it :D

[@stonedwookie9916]

Iv been watching your videos for months and not really fully understood what you were saying at some points. i am so glad to have found this series :) not progressed to a machine yet it is my lifetime goal right now but the coffee i make in my press is pretty good since i watched your guide. great channel!

[@vickzin]

That moment when you realise, you've been doing it wrong, all this while!

[@blizzbee]

If it tasted so right and you love it, will you change??

[@vickzin]

@@blizzbee probably, if it's the right way and tastes better.

[@christians6843]

3:23 Hey James, traditional italian coffee (IEI certified) should have a brewing ratio roughly between 1:3.2 - 1:3.8 (7g > 25ml +/- 2.5). Does the usage of milliliters instead of gramms explain that huge difference or are there other reasons why people choose this way lower brew ratio?

[@sahilagar]

Here I am sitting in india where espresso machines are imported for £2500 minimum and the only coffee we have is instant robusta coffee Nesafé and Bru and other shitty ones. Not one person i know has heard of ground coffee. Everyone here thinks coffee = instant coffee

[@David7pm]

Yikes 😃

[@shrikesavadhitya3841]

Or it's filter coffee which can be good but no consistency and most robusta is far too acidic and bitter and harsh.

[@Sn0wman5]

Oof! That‘s harsh.

[@joepangean6770]

Yet India produces some of most flavorful beans. Monsoon Malabar and Mysore both are arabica. Why can't you use those at home?

[@tinypanther27]

there are lots of good roasters that sell beans online

[@allenrpn]

He is just an extraordinary British gentleman overly educated and full knowledge .

[@levihssh]

Ah you got a haircut. Well I suppose it's time for me too.

[@markdeakers3031]

Thanks James. Can’t stop watching your videos.

[@ftchernishov]

Hi James, thank you for your video! Sophisticated and informative as always. By the way, I have noticed an interesting thing, as I guess for experienced baristas who are into alternative coffee brewing, it’s not something new, but for me, I’ve always been into espresso and moka, so for me, it was something whole new, I’d say groundbreaking information. It was such a discovery, I’ve brewed 18 grams of Ethiopia Gelana Abaya or Honduras Maragogype (San Rafael) coffee, in 1:2.5 ratio, with 46 grams out, and figured out that if I’ll taste it right away, the taste will be unpleasantly sourish and bitter, just awful. But, if I’ll leave coffee to stay for 2 to 4 minutes the result will be just amazing, with whole lots of flavour, flowers, sugar and chocolate, such a rich picture! So, basically right now, I measure not only the standard brew parameters, including ratio, but also the amount of time, after stirring. Do you have video about this of do you plan to do one?

[@telekaster4212]

Nice! Thank you very much, these videos are very useful. Although for me, making espresso still gives the feeling of playing roulette. By the way, a little life hack, maybe you haven’t heard: if you put a cotton disk on a coffee cake before installing a portafilter in a group, the shower head will not get dirty. Recently checked my group. Clean as the first day! Only cotton discs should be deodorized (pure cotton without processing). Paper filters for aeropress are also suitable.

[@wetcat833]

You have some great videos but this is, for me, the best ever. So many pennies dropped. I finally think I got it. You have just become my Coffee Guru.

[@dangrealy6455]

Excellent video James. Been playing with brew ratios for a while now and I love it. Feel like I have a lot more control and can repeat the same shot over and over

[@charliecox8208]

He’s so good at making words with his mouth

[@Ivoux]

Some pretty amazing information. To the point, well explained. Thanks for showing your technique, but also what to feel. What to look for and hear for. These are some of the real nuggets that really pulled me into sensing when the foam was ready. Thank you!!!

[@Jfarmdog]

I love your intros so much! Also, thank you for your help.

[@alexanderschmidt8305]

thanks for that video. I change the brew ratio if I see that the shot is running too quickly and I dont want to throw away the shot. If I let it run a bit longer usually It ends up beeing a balanced beverage although no espresso of course

[@jas_2067]

Hi, James, everything you do is so professional and precisely accurate. I am in Sydney, Australia. Over here, traditional coffee roasters and cafes still use 18 gram dosage while the new and boutique cafes use 24 grams, actually, most of the cafes in Australia nowadays using 24 grams dosage for 2 either 8oz takeaway paper cup coffee or 6oz dine in ceramic cup coffee(therefore, the taste for takeaway and dine in is quite different, especially when it comes to next size up, a 12 oz paper cup with double shots, the ratio is so different to 8oz small cup, etc.). It’s interesting you mentioned weight rather than volume as the crema can make things complicated. Here, we put more emphasis on the length of the pull, ie it should be 30 seconds pull. So, when I have 24 grams in with 30 seconds extracting time, the liquid out in the cup is around 50 to 60 ml. But I will find out the weight next time.

[@danielyel6843]

I just did. I just purchased a breville And it has become a second job trying to get that elusive perfect shot. Always looks easier in the videos Lol 😂😱

[@marcireale]

Where I live (Oklahoma, USA) just wanting your beans left whole when purchasing is often greeted with surprise. Before watching your channel, I had no idea coffee could be so complex!

[@wojtek26219]

Hello there James! Kraków, Poland here! I have worked as a barista since 2012. That’s my first and beloved job. Some competitions behind me, some coffee shops too. But lastly I have work at roastery as a barista and trainer and now due to pandemic I lost my job. Roastery closed down entire branch here in Krk. But I didn’t give up so ever 😊 Although I haven’t done all my experiments for my master thesis I work at home to made it. It’s my own biochemical thesis about how roasting process affects levels of chemical and biochemical compounds such as proteins, lipids, carbohydrates, caffeine (and her derivatives) and some more. I’m half way done, like I said not all of my experiments are done though I have turned my thesis to be more like grant proposal to in a year and maybe more! I’m still looking for job but they said “your CV is too good” 😔 I really like your book and your YT channel and I’m into my own blog ab. coffee, tea and all of cooking things seen from both scientific and historical sides and some good coffee is what I miss since lockdown 😔 Best greetings from cloudy and cold Kraków!