Understanding the Role of Time in a Brew Recipe - Chasing Perfect Coffee Extractions

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Artisti Coffee Roasters.

Artisti Coffee Roasters.

Күн бұрын

Пікірлер: 165
@andrewcaithness9937
@andrewcaithness9937 3 жыл бұрын
Absolutely superb job !! Thank you so much for clearly sharing your expertise, after all my years of home roasting and brewing I’m now buying scales with a timer after watching this. I’m looking forward to more consistent results.. keep up the awesome work 👍
@ArtistiCoffeeRoasters
@ArtistiCoffeeRoasters 3 жыл бұрын
Thank you. We will soon look to do a series around home roasting and link it all together. Cheers luke
@aurtisanminer2827
@aurtisanminer2827 2 жыл бұрын
I wish I knew of a local coffee shop with a barista as knowledgable as this guy!
@ArtistiCoffeeRoasters
@ArtistiCoffeeRoasters 2 жыл бұрын
Head to an Artisti Cafe Partner 👊🏻
@aurtisanminer2827
@aurtisanminer2827 2 жыл бұрын
@@ArtistiCoffeeRoasters do you know of any around Anchorage Alaska? We have endless coffee stands but they sure aren’t the same. Lol. Their motto is to hire the prettiest faces they can find regardless of skill.
@RumoHasIt
@RumoHasIt 3 жыл бұрын
So thats why my espresso wobbles at the end! This was so interesting to watch! Thank you so much
@ArtistiCoffeeRoasters
@ArtistiCoffeeRoasters 3 жыл бұрын
Cheers, glad it helps you.
@anthonybotonis5841
@anthonybotonis5841 2 жыл бұрын
I have had so many people disagree with me when i say preinfusion is part of your shot time, as you and many other pros have mentioned. I may just share this vid next time👍. Keep up the great work👌
@hannabillonid7177
@hannabillonid7177 3 жыл бұрын
I love your videos especially for a beginner and someone who wants to learn more🥺 precise and accurate thank you!!!
@ArtistiCoffeeRoasters
@ArtistiCoffeeRoasters 3 жыл бұрын
Our pleasure. Thanks for the feedback
@Phoneman635
@Phoneman635 2 ай бұрын
Love the ‘wobble’ tip 🥳
@ArtistiCoffeeRoasters
@ArtistiCoffeeRoasters 2 ай бұрын
Happy to hear :) Thanks for watching!
@Will14670
@Will14670 3 жыл бұрын
Thanks for the great video. It's a 4 hour drive for me to your cafe but man, is it tempting.
@ArtistiCoffeeRoasters
@ArtistiCoffeeRoasters 3 жыл бұрын
Your always welcome! Perhaps we can arrange a session for our YT viewers!
@mahisoni5691
@mahisoni5691 3 жыл бұрын
Mopkipo
@sjazzp
@sjazzp 9 ай бұрын
@@ArtistiCoffeeRoasters Although I had a delicious coffee at your shop, I’ll be happy to drive from Brisbane to Coffs Harbour if you schedule that workshop for your viewers
@Boutit031
@Boutit031 2 жыл бұрын
Weeks of research summed up in one video. Wish I'd found this sooner - thanks mate 👍🏾
@gordonheazlewood3067
@gordonheazlewood3067 Жыл бұрын
Thank you so much for this great incite into chasing the perfect coffee !!
@ArtistiCoffeeRoasters
@ArtistiCoffeeRoasters Жыл бұрын
You're so welcome! Cheers Luke
@rossyhead69
@rossyhead69 11 ай бұрын
This is excellent, I’ve only been getting about 18seconds for the extraction but this was from when the droplets appeared as I was “told” I was supposed to wait to time it. This now means I’m probs closer to 27/28seconds for the whole thing for 38g from 18g in which sounds pretty close. Thanks!
@ArtistiCoffeeRoasters
@ArtistiCoffeeRoasters 11 ай бұрын
Our pleasure. Yes it’s from water contact time. Cheers luke
@socrates1954
@socrates1954 Жыл бұрын
Omg finally!! Perfect video. I was starting to think there was conspiracy between barista's to never mention whether or not pre infusion was counted in the timing.
@zenadventurer69
@zenadventurer69 2 жыл бұрын
Your team consistently makes the most useful, informative video on the coffee tubes. Thank you.
@ArtistiCoffeeRoasters
@ArtistiCoffeeRoasters 2 жыл бұрын
Thank you. We appreciate the positive feedback! More to come!
@babackd.6485
@babackd.6485 Жыл бұрын
concise and accurate on every point 🙏🏻👍🏻🌹. I think I'm going to watch every single video on this channel.
@MikeServis
@MikeServis 3 жыл бұрын
sheesh . . . people say I know way too much about coffee - your formula was just like mine too. Nice video
@ArtistiCoffeeRoasters
@ArtistiCoffeeRoasters 3 жыл бұрын
Thank you, we are always learning and searching for answers. 🤙🏻
@bacca71
@bacca71 3 жыл бұрын
Been watching that transition from mouse-tail to 'wobble' for many years without thinking too much what that meant. Appreciated learning the explanation of that, plus a few other fine points (such as new vs old coffee expansion). All laid out clearly and logically, and very easy to follow. Very useful information that will likely help transition to a new coffee more quickly. Also I've not used the prebrew function of my late model GS3-AV as much as I should have, but will try your 2s 'on' +2s 'off' + 'finish' a try now that I know what to look for (I might have been overdoing it).
@ArtistiCoffeeRoasters
@ArtistiCoffeeRoasters 3 жыл бұрын
Thank you, let us know how you go with the pre brew! 🤙🏻
@bacca71
@bacca71 3 жыл бұрын
@@ArtistiCoffeeRoasters Played around with the prebrew functions on my GS/3-AV the last week, using both newer and somewhat older coffees and relating results to what you were discussing here. Understand a bit better what is happening in the coffee aging, grinding, and extraction processes and the role of time. That was a particularly educational video for me. Thanks for that!
@ntprofman
@ntprofman Жыл бұрын
How long do you recommend for a pre-infusion for an 18g shot? Also, what does the "wobble" look like with a bottomless portafilter? Thanks for the excellent tutorial--really helpful!
@ArtistiCoffeeRoasters
@ArtistiCoffeeRoasters Жыл бұрын
Only up to 5 seconds until the shot pours out unless you have pressure profiling. Look for the extreme white colours and it speeding up. Cheers Luke
@fkrtna
@fkrtna 3 жыл бұрын
new info to learn today. many thanks for sharing. great machine to have scale built in!
@ArtistiCoffeeRoasters
@ArtistiCoffeeRoasters 3 жыл бұрын
Cheers thanks. Yes it’s a really nice machine. Very blessed 🙏🏻
@hardsoda
@hardsoda 3 жыл бұрын
Another great video, thank you very much guys ! I own a Rancilio Silvia for five years and I have started working as a barista recently, your videos help me so much. Greetings from Falkland Islands.
@ArtistiCoffeeRoasters
@ArtistiCoffeeRoasters 3 жыл бұрын
🙏🏻 congratulations on the job!
@allegro48
@allegro48 3 жыл бұрын
Thank you for posting this great video - for me, it is the most helpful that I have found on this subject. I wish I had found this kind of information years ago ;) I have a set of scales on the way, but already I am starting to adjust my shots based on the information here. Thank you, again!
@ArtistiCoffeeRoasters
@ArtistiCoffeeRoasters 3 жыл бұрын
Great! Thanks 😊
@quokkapirquish6825
@quokkapirquish6825 3 жыл бұрын
Great video, and that coffee machine is awesome
@ArtistiCoffeeRoasters
@ArtistiCoffeeRoasters 3 жыл бұрын
Thanks, yes it sure is, love meaning coffee on it.
@jeffreyschwab5304
@jeffreyschwab5304 2 жыл бұрын
This was super helpful. Thanks!!
@ArtistiCoffeeRoasters
@ArtistiCoffeeRoasters 2 жыл бұрын
Glad you enjoyed it. 👍🏻
@ljdelgado
@ljdelgado Жыл бұрын
Great video, but left me with a couple questions. First, should you have stopped at 1:1 (at 5:25), can you call that a ristretto? Second, is the "wobble" as easily noticeable with bottomless portafilter? TIA for this and all the knowledge I've gotten watching your channel.
@ArtistiCoffeeRoasters
@ArtistiCoffeeRoasters Жыл бұрын
A 1:1 is a ristretto, you can stop there if that’s what you want to achieve, seeing the wobble is the bottomless is a bit harder, it will be a faster pour and very pale.
@ljdelgado
@ljdelgado Жыл бұрын
@@ArtistiCoffeeRoasters Great feedback, much appreciated! Today I "tweaked" my Barista's grinder and pulled a 1:1 on 25 seconds. :)
@HaekalAlchatieb
@HaekalAlchatieb 2 жыл бұрын
Wow what a rich and thick espresso you have
@lucr1016
@lucr1016 2 жыл бұрын
Thanks for this video .. Helps me a lot to understand the variation of the same coffee, but of different boxes bought at different moments/shops .. ;-) ... I will try 2 seconds pre-infusion vs no-pre-infusion ... as without pre-infusion, I am at 6-7 seconds before first drop of coffee comes out. Greatings Luxembourg/Europe ..
@wiesawkobylinski9851
@wiesawkobylinski9851 Жыл бұрын
Great film, a lot of informations. Thank You, great job.
@andrewpratt4481
@andrewpratt4481 3 жыл бұрын
Awesome video! I am learning so much from watching. Thank you!
@ArtistiCoffeeRoasters
@ArtistiCoffeeRoasters 3 жыл бұрын
Our pleasure!! 🤜🏻
@richardvila3
@richardvila3 Жыл бұрын
Excellent class professor Barista!
@ArtistiCoffeeRoasters
@ArtistiCoffeeRoasters Жыл бұрын
Glad you like it!
@jonkjon
@jonkjon 2 жыл бұрын
Should we still see the "wobble" when using a naked? Thanks for the great content!
@ArtistiCoffeeRoasters
@ArtistiCoffeeRoasters Жыл бұрын
No as it’s a vortex, look for the blonding and weigh your shot for your recipe end weight
@coyzmann
@coyzmann 3 жыл бұрын
Great video Question though : If we already dialled in with ratio 1: 2 in 30 secs, If we want lesser ratio, say 1 : 1,5 (ristretto) do we reduced time to around 20 - 23 seconds, or do we grind finer to reach 30 sec for that ratio?
@ArtistiCoffeeRoasters
@ArtistiCoffeeRoasters 3 жыл бұрын
Keep the same Recipe, don’t change the grind, stop the time at the ratio you desire. 👍🏻
@oracla
@oracla 3 жыл бұрын
Actually a ristretto requires a finer grind. However that would be a nightmare for a cafe, so the don't do it like that.
@nimitzg
@nimitzg 3 жыл бұрын
@@ArtistiCoffeeRoasters sounds off to me. if you need a lower yield and would like to keep that great taste of recipe you need to re-dial in your shot: lower your dose in,keep ratio,change grind (resistance has changed) wish for the best and taste.re-adjust again by taste. If you just stop the shot earlier you'll get it sawer/salty.
@anthonybotonis5841
@anthonybotonis5841 2 жыл бұрын
Artisti coffee knows whats going on. A ristretto means (restricted) as in restricted espresso. The last part of an espresso extraction gives a watery bitter taste which balances out the espresso taste. A ristretto is a punchy sweet shot with a heap of body which is what a espresso is 2/3 of its extraction so thats where you stop the shot about 22sec in from a 30 sec 1 to 2 ratio espresso
@lloix
@lloix 3 жыл бұрын
As always, a thorough discussion of a topic we've all wondered about. I'm going to be watching out for that wobble! One question: any tips for those mere mortals among us who have to rely on a semi-auto without a pre-infusion option for their daily brews?
@ArtistiCoffeeRoasters
@ArtistiCoffeeRoasters 3 жыл бұрын
It’s not a shame to have a semi auto, it’s better than instant! 😂 find fresher roasts and allow the beans to expand as they usually can’t grind fine enough so use the puck expansion to your benefit
@lloix
@lloix 3 жыл бұрын
@@ArtistiCoffeeRoasters Yay! I'm regularly getting my roasts within a day or two of the roast date (although I age them exactly as long as each roaster recommends), and I have a Ceado--that must be why my pedestrian palate has been so happy with my home brew!
@Brownnoising
@Brownnoising 2 жыл бұрын
You guys are the best 👌
@ksquire1
@ksquire1 3 жыл бұрын
Would it still work to aim for 30-32 seconds, but for a much smaller dose like 15g in, 30g out?
@ArtistiCoffeeRoasters
@ArtistiCoffeeRoasters 3 жыл бұрын
Yes, you may fine it’s more like 28-30 but if it’s not and acidic coffee you can push the pre infusion a little longer to say 10 sec and get super syrup drips at the start
@robbob1492
@robbob1492 3 жыл бұрын
@@ArtistiCoffeeRoasters Not sure if I understand. For a 15g basket, 30 grams out, in how much time? From when you start the group head or when water hits the cup?
@ProperCh
@ProperCh 3 жыл бұрын
@@robbob1492 the exact time doesnt matter to be honest. Its just a measure to see how long the water contacts the coffee for propery extraction. If its too fast the extraction will most likely be underextracted if its too slow its most likely to be overextracted. Its more important to watch how ur shot flows and how it taste in the end than shooting for an exact extraction time. Thats why the recommended range for time is 20-30 or 25-35seconds. You can measure from first drip in cup or first button press. When comparing times it will be the same if ur consistent with how you time.
@brucesherborne408
@brucesherborne408 3 жыл бұрын
Great tutorial- 😊
@ArtistiCoffeeRoasters
@ArtistiCoffeeRoasters 3 жыл бұрын
Thank you
@highcarbrider
@highcarbrider 2 жыл бұрын
Great video, I’m still trying to understand taste as in if I need to lengthen or shorten my shots.
@ArtistiCoffeeRoasters
@ArtistiCoffeeRoasters 2 жыл бұрын
Sure, we can look at doing a video about taste, it’s very subjective but we could give some tips, thanks for the idea. 👍🏻
@Brisbaneview
@Brisbaneview Жыл бұрын
This video is gold! Helped a lot thanks.
@rafeekmahroof7320
@rafeekmahroof7320 4 ай бұрын
Good expaland in coffee knowledge
@vcixi
@vcixi 3 жыл бұрын
This is awesome thanks
@ArtistiCoffeeRoasters
@ArtistiCoffeeRoasters 3 жыл бұрын
Our pleasure 🙏🏻
@jensschubert5551
@jensschubert5551 7 ай бұрын
Since most folks recommend 25-30 seconds, do you go for 32 to include the short break after pre-infusion? Also, is there a video why you go for 22.5gr and 32s? What I find is mostly around 18gr and 36-45gr yield.
@ArtistiCoffeeRoasters
@ArtistiCoffeeRoasters 7 ай бұрын
The 18g etc is the lower smaller baskets. We like the larger dose to help with the larger milk volumes.
@vladimirsvacko7967
@vladimirsvacko7967 2 жыл бұрын
Nice and clear :-D. Thank you!
@ArtistiCoffeeRoasters
@ArtistiCoffeeRoasters 2 жыл бұрын
Thanks 🙏🏻
@fabricedevos4273
@fabricedevos4273 2 жыл бұрын
Thanks for this very instructive video. I think I have understood why sometime, after having brew a coffee, the puck is stucked to the grouphead (so when I remove the porta filter, surprise! it is empty...). Probably because there is a too small amount of coffee and the grind size is too small and need to be ground coarser.
@mannyk7634
@mannyk7634 2 жыл бұрын
too small amount of coffee usually results in the opposite problem - of the puck breaking up or have dents and holes on the top. Sticking to the group head usually means too much coffee or too shallow tamp
@Sandboxoverland
@Sandboxoverland Жыл бұрын
I’m hooked on your videos. Love it. I own a EMC Sycronika. Can you recommend a 21 gram basket that will fit my porta-filter. I can’t get it to fit in the brew head the 8mm gasket and definitely not the 8.5mm gasket. Can you help please.
@dodongleo772
@dodongleo772 3 жыл бұрын
Thank you for the tips
@ArtistiCoffeeRoasters
@ArtistiCoffeeRoasters 3 жыл бұрын
👍🏻
@andisea4006
@andisea4006 3 жыл бұрын
Thank you for the video
@ArtistiCoffeeRoasters
@ArtistiCoffeeRoasters 3 жыл бұрын
Our pleasure
@kcvapor7437
@kcvapor7437 3 жыл бұрын
As always from Artisti. Great tips from knowledgeable people!!!!!! Question? Are always counting pre- infusion in with the whole time? For example, if I'm aiming for 20gr in to 40gr out in say 30 sec. Am I counting pre-infusion as a part of that 30 secs? Or do you ever say your pre-infusion time then do your 30 secs of regular extraction? Thanks! Troy from Kansas City, Missouri USA!!!!
@ArtistiCoffeeRoasters
@ArtistiCoffeeRoasters 3 жыл бұрын
It’s counted in the 30 sec, so you can assess the how the coffee is reacting
@kcvapor7437
@kcvapor7437 3 жыл бұрын
@@ArtistiCoffeeRoasters Thanks so much for answering my question! That makes total sense as far as assessing how the coffee is reacting! Thanks!!!
@BEXITER
@BEXITER Жыл бұрын
Great! Thanks!
@NapatKitilerd
@NapatKitilerd Жыл бұрын
exelence video and i have a questions pls. how much to aged a light roast,medium roast and dark roast for a perfect coffeebean?
@NovolavaBeamish
@NovolavaBeamish 2 жыл бұрын
Great video. What is the make and model number of your scale?
@ArtistiCoffeeRoasters
@ArtistiCoffeeRoasters 2 жыл бұрын
We use the acaia Luna scales for the dosing and under our Esprssso cups as they are water proof and it has an app with lots of cool features
@markwilson8019
@markwilson8019 2 жыл бұрын
Thank you for the great tips. What machine are you using in this video?
@ArtistiCoffeeRoasters
@ArtistiCoffeeRoasters 2 жыл бұрын
It’s the new La Marzocco gb5 with scales
@Likeandshareadv
@Likeandshareadv 3 жыл бұрын
Thanks for your great videos ,, i have a question, if my double shoot for "14 grams" my yield is 28 , so how many seconds it should take to get good one ??
@ArtistiCoffeeRoasters
@ArtistiCoffeeRoasters 3 жыл бұрын
It should be about 28- 30 seconds,
@ronaldpiecek3535
@ronaldpiecek3535 Жыл бұрын
including preinfusion and pause after preinfusion ? e.g. 2 pre - 2 pause
@PhantxmWitch
@PhantxmWitch 6 ай бұрын
One thing I’ve been curious about with you guys is you never use any form of wdt distribution only the ncd distributor. Is a wdt tool not necessary for good extraction?
@fitzytom
@fitzytom 3 жыл бұрын
Great video, would have loved if you added in taste when reviewing the shot. Keep up the good work.
@KatinkaEnglish
@KatinkaEnglish 6 ай бұрын
How much water do you have programmed to come out of the machine in order to get your 45ml espresso at the end?
@ArtistiCoffeeRoasters
@ArtistiCoffeeRoasters 6 ай бұрын
It is not about programming the water amount, it more about getting the extraction perfect then you set the volume based on the espresso you get not the amount of water that goes into the espresso
@frizky101
@frizky101 2 жыл бұрын
So essentially it all depends on the specific type of brand/blend of coffee you're using as each one has its own ideal recipe? e.g. dose, yield, brew time, brew temp
@Drmunnybear
@Drmunnybear 3 жыл бұрын
What size basket do you use for this? Do you need a larger basket to allow room for the coffee to expand/rise?
@ArtistiCoffeeRoasters
@ArtistiCoffeeRoasters 3 жыл бұрын
We use 21g baskets that you can dose 22.5G in. It will actually hold 28g so we have oleochemicals room for expansion. If you have a ridged basket you can dose 2-3mm under it and it will work well. Cheers luke
@Drmunnybear
@Drmunnybear 3 жыл бұрын
@@ArtistiCoffeeRoasters Thanks Luke!
@hangtran490
@hangtran490 Жыл бұрын
What coffee brands do you recommend buying to make good espresso?
@beyondfshn2844
@beyondfshn2844 2 жыл бұрын
Question so with take out orders since usally three size cups does your coffee dose change for the size of cup so if u want a latte does the does of coffee change per size cup or the milk or both I got a lot dialed in as far info but always lost with watching shops in USA and pretty sure they do it all wrong I would love have coffee cart and add twist of my version of coffee but stuck on ratio for the size cups
@ArtistiCoffeeRoasters
@ArtistiCoffeeRoasters 2 жыл бұрын
The milk changes per size, and the coffee. Do a double ristretto in 8oz, double shot in 12oz and a split double and a double in 16oz
@beyondfshn2844
@beyondfshn2844 2 жыл бұрын
@@ArtistiCoffeeRoasters thanks kindly you guys and lady’s are the best I have plans for near future so plan keep in touch. I’m huge coffee lover and love teaching what I know and love learning from use!!!! Would love to meet a few of you someday. Lots of caffe in USA in my state do stuff totally wrong and none give that good experience. It may just be me since I like coffee more then most but I like that vibe and learning as I order my coffee etc as what I plan to do in near future. Thanks kindly for all the videos you taught me so much. Was just lost on this part I always understand dose yield etc etc but sometimes in caffe shops I watch them and never seemed like they changed the amount of coffee just milk unless I was not watching good enough. And most don’t seem take price in the work example even on take out order don’t slack not make art on top just bc it’s covered to me that is lazy just dumping milk in. Lol see is Americans do it wrong usually see 12 16 20oz cups not the 8 which i like 8.
@beyondfshn2844
@beyondfshn2844 2 жыл бұрын
@@ArtistiCoffeeRoasters use should make a video on this what shots to pull and how much milk for each take out cup size for each drink hot cold from latte, cappuccino, macchiato, mocha etc!!!!!!! And I had other question is there a certain name for coffee that has a layer sweet condensed milk on bottom with shot espresso then your pick of milk steam on top espresso foam or latte art On the top that espresso or is that a new drink since using condensed milk I also make my own Verizon of a Vietnamese egg coffee is why I ask I like to use condensed sweet milk bottom layer drizzle Carmel around cup then espresso shot then froth milk close to latte or flat white to be honest then the egg topping foam.
@CraigGoh
@CraigGoh Жыл бұрын
Hi! I have a uestion, what happens if u pull a shot nicely at 30s, and ratio 1:2 but the coffee still tastes over extracted. What do you adjust next? Do you adjust the yield and try to keep the time?
@ArtistiCoffeeRoasters
@ArtistiCoffeeRoasters Жыл бұрын
The yield should still be 1-2, time is flexible so try a longer and a shorter time and then taste, some coffees do change recipes, these are a standard to work from and use taste to adjust. If over extracted taste lessens the time
@CraigGoh
@CraigGoh Жыл бұрын
@@ArtistiCoffeeRoasters so in this case, i will shorten the extraction time by adjusting grind size (ie coarser)? but keep everything else the same?
@yusufhiladostream3593
@yusufhiladostream3593 2 жыл бұрын
hi there, i just want to ask if i can do some coffee menu using french press
@ArtistiCoffeeRoasters
@ArtistiCoffeeRoasters 2 жыл бұрын
We will play with them one day for sure. 👍🏻
@WanAuria
@WanAuria Жыл бұрын
Thank you for the note. Mine is 16g and run only 20s. Is that normal, cuz the finer the bitter. On the contrary, I like the acidic flavors
@ArtistiCoffeeRoasters
@ArtistiCoffeeRoasters Жыл бұрын
Brew recipes with doses, yield and weight can vary a lot depending on equipment and coffee being used. They will also vary depending on individual taste. The important thing is to come up with a flavour profile that you enjoy then repeat it using the same method/ recipe.
@emmanoble5498
@emmanoble5498 2 жыл бұрын
What is a general rule of thumb when it comes to pre infusion times? Between 5 -10 seconds? From spout to cup? Does running the shot down the side of the cup as opposed to in the centre make any difference to the crema? And the pour,is 30 secs roughly optimal ? What does the perfect start of the pour look like? , (optimal drip to mouse tail ratio?) What is too old for bean age? How Does room temperature changes from colder in the morning to hotter/humid later in the day affect the variation of extraction?( I know it does affect the grind) does it affect dialing in the weight of your shots? with a sometimes 20 degree temp to 80 % humidity shift ? How do you nail the extraction of pre ground decaf, Without losing your dignity and the will to live ? Lol
@ArtistiCoffeeRoasters
@ArtistiCoffeeRoasters 2 жыл бұрын
Ok, so there are lots of questions here, 7 secs, drip then pour, 30-32 seconds, we preferred side of cup or float in the water if a long black, 25+ days old is too old, drip then mouse tail.
@Helmylovecoffe
@Helmylovecoffe Жыл бұрын
What is the right brewing time if using a 51 mm portafilter with 15gm of coffe
@stephanc7192
@stephanc7192 Жыл бұрын
Thank you
@ersozen
@ersozen 2 жыл бұрын
6:22 what is the brand of this cup?
@starknightcronos
@starknightcronos Жыл бұрын
if i grind my beans finer, i would get the proper time and yield, but my cheap espresso machine would generate very high pressure about 11-13 psi. Is this a common problem for cheap machines?
@ArtistiCoffeeRoasters
@ArtistiCoffeeRoasters Жыл бұрын
Yes it is, if it’s a vibration pump they are now changing the pressure to be higher up to 15 bar in some machines. As long as the water makes it’s was thru within the first 10 seconds you should be fine. Cheers luke
@DevoutDaily
@DevoutDaily Жыл бұрын
Cool video, I got el savador chocolate flavourful caramel notes that is only two weeks old and it's running too fast, I've tried everything, it's so frustrating🤦🏾‍♂️I am using 18gram, at finer it taste bitter😢
@ArtistiCoffeeRoasters
@ArtistiCoffeeRoasters Жыл бұрын
Have you tried I increasing your dose to 20g and not as fine? Is it a dark or light roast
@DevoutDaily
@DevoutDaily Жыл бұрын
@Artisti Coffee Roasters. it is light roast, I was sticking to the traditional 18gram and within 11-14 secs its all emptied out, I will increase the dose now that you have said it, thank you so much.
@ammarrafiq1535
@ammarrafiq1535 Жыл бұрын
My question is that what is the major difference between boiler and heat exchanging machine and how we find that which one is boiler and which one is heat exchanging
@ArtistiCoffeeRoasters
@ArtistiCoffeeRoasters Жыл бұрын
Sure, we will shoot a full video on this, an easy way to tell this is home machines will have 2 temp settings being displayed or 2 sets of pid gauges. Dual boiler allows you to change the brew temperature seperate to the steam temperature
@norhaimendayag2813
@norhaimendayag2813 2 жыл бұрын
What was the proper time of heating the milk for latte?
@kimbridge5592
@kimbridge5592 8 ай бұрын
awesome thank you
@ArtistiCoffeeRoasters
@ArtistiCoffeeRoasters 8 ай бұрын
You're welcome! :)
@MrEye4get
@MrEye4get 4 ай бұрын
All those different extractions with different grinds and times, but how does the coffee actually taste?
@TheSolvingg
@TheSolvingg 2 жыл бұрын
Great video! I have a question. I'm doing 17g of coffee with a 1:2 ratio and aim to hit about 25 secs but after my preinfusion which is about 8 secs my shot will pour out fast and then it tends to slow down. Any suggestions that I can maybe change?
@shameelali2549
@shameelali2549 2 жыл бұрын
Ur grind needs to be much.more fine,it should run slightly faster around the 18sec mark.
@epleho
@epleho Жыл бұрын
So which one did taste the best?
@tzetv
@tzetv 2 ай бұрын
Would have been good for you to taste the 3 and explain the differences since they were all marginally overextracted - was the coarser grind more sour and the finer grind more astringent?
@rashidkolpo3683
@rashidkolpo3683 3 жыл бұрын
Nova simonelli Apia versions came up with a "Soft infusion" system which throws out these classic look outs out the window. Now usually a gush of liquid comes out as soon as you press, then slows down (even to drops) later. I personally don't like Nova simonelli's approach. How ever I have to admit, the soft infusion, does reduce channeling significantly, that we used to get in VBM.
@ArtistiCoffeeRoasters
@ArtistiCoffeeRoasters 3 жыл бұрын
Pretty sure the soft infusion has been around on many machines. Any way you can expand the coffee a little is great in my opinion. Cheers luke
@JuanPablo-kj9dg
@JuanPablo-kj9dg 3 жыл бұрын
I'm new in this universe, I've been trying to pull a proper shot of espresso, despite I get all the timing right and the espresso looks great I cannot get rid of the sourness. I tried to reduce the dose, grind finer, increase the ratio 1:3 but not getting much different, still sour and tasteless. Any advice to get on the right track? Thanks
@StefanHanrath
@StefanHanrath 3 жыл бұрын
Try to get a very freshly roasted bag of beans (ideally roasted a week earlier). If impossible to get a fresh roast, perhaps illy will work in a pinch (their cans are well sealed), and try with a darker roast (with darker roasts, to counter bitterness you may need to adjust grams of ground coffee : water ratio, to less water output, e.g. less than 1:2, more towards 1:1,5) Low temperature may also lead to underextraction (sour / salt) if your machine & filter holder aren't heated up properly.
@ArtistiCoffeeRoasters
@ArtistiCoffeeRoasters 3 жыл бұрын
What a great reply, thanks Stefan. The coffee your using will play a big part in this. Try find a coffee the is aged between 10-20 days. If coffee is too fresh (under 7 days) it will be more acidic and can be sour. I can only assume your trying this black? If you're drinking it with milk, I'd be questioning the milk too. Sourness is usually representative of under extracted coffee. Going finer isn't always the answer, especially if you've got not a large dose. I'd be trying to increase your dose rather than reduce it. Hopefully this helps, let us know how you go.
@JuanPablo-kj9dg
@JuanPablo-kj9dg 3 жыл бұрын
@@ArtistiCoffeeRoasters I'm using the Illy and it's fine, the other one at the same settings is still acid, I'll try to reduce the dosage and see what happens.
@riaanventer1816
@riaanventer1816 2 жыл бұрын
Does it depend on the type of the coffee or how much you put?
@ArtistiCoffeeRoasters
@ArtistiCoffeeRoasters 2 жыл бұрын
its is more about the amount of coffee, as the varying grind amounts slow down or increase the flow giving you more or less time
@jackmesiha960
@jackmesiha960 Жыл бұрын
Thx alot
@nguoffroosvelt9133
@nguoffroosvelt9133 3 жыл бұрын
Good time
@ArtistiCoffeeRoasters
@ArtistiCoffeeRoasters 3 жыл бұрын
👍🏻
@Bernard-p5y
@Bernard-p5y 8 ай бұрын
Please note the timer should start when liquid espresso enters the empty cup which has already been tared and is at 0 grams. How can you properly time a shot since different machines may or may not have pre-infusion with a delay following infusion. Also different machines may have different start times due to the type of pump or inherent differences in the machine. I will re-iterate. The timer should start immediately when it detects a change in weight of the auto-tared vessel and end timing when weight change terminates. This is how I time a shot even when using different machines. Weight of coffee grinds in to weight of liquid out determines the ratio while keeping extraction time to 20-35 seconds. Above or below these times adjust grind levels
@oracla
@oracla 3 жыл бұрын
I would argue the explanation about the puck "floating" is incorrect. What happens with finer grind is you wash out more of soluble material and the puck actually shrinks and reduces its pressure to the walls of the basket (also, the soluble material is inherently sticky and with a good extraction there is less "glue" in the puck left). This is not a problem as the puck only "floats" when the solenoid valve kicks in and there is a moment of reduced pressure in the group head which pulls/lifts the puck.
@MarFor0
@MarFor0 3 жыл бұрын
+1
@ArtistiCoffeeRoasters
@ArtistiCoffeeRoasters 3 жыл бұрын
Hmm.. thanks for the info, what you are talking about I will assume your have watch the clear naked handles videos on extractions. Yes the exhaustion of pressure from a solenoid valve or a manual leaver closing will such the coffee puck up or show up cracks in a puck. But it will not effect the flow of the coffee (while water is still flowing) which Is presented as a very fast flow at the end or about 2/3 through the extraction.
@oracla
@oracla 3 жыл бұрын
Ok so I guess we agree. The puck is not at any point floating during extraction but after the fact. The reason for the fast flow is simply because the puck erodes. FIlter baskets are usually slightly curved at the bottom and we usually use flat tampers, so the puck is a bit thinner on the outside, that is where extraction (given the technique was generally good) and also over extraction (fast flow) begin. This can be seen on a naked handle.
@SanMartan
@SanMartan 3 жыл бұрын
I stopped worrying about time along time ago...more what I can get out of each coffee using different pressures throughout the extraction
@Anarchsis
@Anarchsis 3 жыл бұрын
Especially true when you have a manual Lever espresso maker. You can play around a lot more.
@EliasSserunkuma
@EliasSserunkuma Жыл бұрын
How do we make good espresso?
@pizzaboywoodfiredoven
@pizzaboywoodfiredoven 2 жыл бұрын
I felt like this guy was my science teacher, let's do experiment guys, we will hypothesize, record the results and evaluate! 😂
@ArtistiCoffeeRoasters
@ArtistiCoffeeRoasters 2 жыл бұрын
i never liked science class, now i am the teacher 🤣
@kingbishop2005
@kingbishop2005 Жыл бұрын
❤❤❤
@heycooley
@heycooley 9 ай бұрын
Wobble 👍🏻
@dazzle12
@dazzle12 2 жыл бұрын
I've watched this twice. Did I miss the punchline? How were the shorter/longer brewtimes worse? Sour/bitter, over/under extracted. Why does time matter?
@BobbieGWhiz
@BobbieGWhiz Жыл бұрын
How about a blind taste test?
@kiwumulodavid8924
@kiwumulodavid8924 2 жыл бұрын
🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰 Better you change your label from Artisti C R to CONTENT ZONE . Thanks alot
@neo8108
@neo8108 4 ай бұрын
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