3:22 "as coffee ages, your shot will pull faster, encouraging you to grind finer." The statement I was looking for. No wonder I keep on set the grind setting finer once in a while for the same coffee bag.
@danchan5620 Жыл бұрын
very good and concise lesson. no pretentious rambling.
@HCL99110 ай бұрын
Well explained! Thanks! One thing though: you could add a video on what change in your recipe will influence the taste.
@StoyanStoitsev Жыл бұрын
rarely straightforward and no nonsense video. bravo.
@persianwingman3 жыл бұрын
One thing I’ve learnt pulling shots at home is that espresso is an incredibly finicky little beast! Sometimes you hit a home run, sometimes you don’t.
@clivecoffee3 жыл бұрын
Isn't that the truth! Thankfully, a bit of milk can save just about any shot.
@stratulatus9 ай бұрын
Finally!! Simple concise descriptive logical explanation and relation / ration between quantity, timing, grinding etc. Thank you !!!
@FrancescoDAndreaАй бұрын
I'm a novice, and this is a great video: concise, easy to understand and comprehensive of several factors. Great stuff!
@clivecoffeeАй бұрын
Happy shot pulling!
@ut43213 жыл бұрын
Excellent guide! I'm just now starting out with home espresso and this video REALLY helped me understand the relationship between dose, yield, grind size, and time. Looking forward to a fun hobby, thanks again for the video!
@morgaj212 жыл бұрын
That all made real sense! It has helped me to start using my new gaggia in a much more precise and repeatable way- well done for an excellent video.
@7sevens6 ай бұрын
This was one of the clearest videos without much fillers .. a well tamped video - thanks for the effort put into this, I’ve gained loads :)
@clivecoffee6 ай бұрын
Glad you enjoyed it!
@billycurrys6 ай бұрын
Brilliant video, thank you
@clivecoffee6 ай бұрын
Thanks!
@lauraveronicapezzi8056 Жыл бұрын
This video is amazing. I thought it was to fast but then I saw on the extended description de feature of choosing a specific subject. Thank you for that.
@theronware Жыл бұрын
Thank you for this informative and well presented video. As a beginner, I'm enjoying going down the espresso rabbit hole!
@clivecoffee Жыл бұрын
Cheers!
@sarunyunadee9384 Жыл бұрын
Thorightly explained for a beginner. Thank you 🙏
@clivecoffee Жыл бұрын
Happy shot pulling!
@user-sx9kj9yc6wАй бұрын
You just got a subscriber No nonsense video Thank you my friend
@clivecoffeeАй бұрын
Cheers!
@orrinbelcher65933 жыл бұрын
Nice video fun and informative thank you
@kekaganga5602 Жыл бұрын
Excellent video!! My new espresso machine is coming today. I have a lot of learning to do. This helps tremendously! Thank you!
@LisaHarrison7 ай бұрын
Wonderful video. Very informative and to the point.
@samsimmons45938 ай бұрын
Great video, thanks August!
@wild-radio7373 Жыл бұрын
Feeling very grateful that I found you :)
@daniellanzotti23912 жыл бұрын
Biggest recommendation I cant stress enough. If you normally drink cappuccinos or lattes, ask your barista at your hopefully local café not strong bux, to taste just the espresso. When I first started home espresso everything I made tasted horrible and I couldn't figure out why. New grinder, great coffee, great machine, and still terrible tasting espresso. Guess what? to me espresso taste terrible lol I asked for a shot at my café and almost spit it out, then drank my normal cappuccino and it was fantastic. All this can be great if you truly like just espresso but if you drink your espresso with milk then try making a full drink before saying it taste bad. Yes you waste more milk but you may save yourself tons of beans if you realize straight espresso is not up your alley. Just my two cents.
@clivecoffee2 жыл бұрын
Great advice!
@i.8885 Жыл бұрын
Yeah I don't like black coffee so I always put sugar in the shot before tasting. But I also taste without sugar to see if it's exceptionally acidic or bitter
@mikedelaney9669 Жыл бұрын
Such a good guide! And I’ve watched like 3 hours of guides on yt !
@clivecoffee Жыл бұрын
Glad you enjoyed it! Happy shot pulling.
@nomadsolos3 жыл бұрын
Today I found that my shots were pulling faster BUT - was getting a restrettio instead of a expresso with the same grind/dose . Coffee is 3 weeks old, so it should have been going the other way. OK - I learned something new - coffee is like a woman, hard to predict, and often not easy to please. :)
@noaskordeman54032 жыл бұрын
Such a high quality video! Love it!
@krihanek1172 жыл бұрын
Thank you, this video was very good for an espresso novice like me.
@clivecoffee2 жыл бұрын
Glad it was helpful!
@christyjackson76683 жыл бұрын
Thank you! Very helpful. One question...other than timing & weighing your shot, how do you know when it's finished extracting? Sometimes it still seems like good stuff is coming out so it feels like I'm wasting product if I stop too early. But I don't want a bitter shot either. I fear my palette isn't very seasoned to know this on my own yet (by taste).
@jeftesantiago3 жыл бұрын
Awesome work, like always.
@mrchriz10003 жыл бұрын
dude i really needed this video
@clivecoffee3 жыл бұрын
Saving lives - one home barista at a time.
@mrchriz10003 жыл бұрын
@@clivecoffee so im using 15G's but for some reason at the 30seconds mark im at 70 to 80 grams of liquid in my cup. what can I adjust?
@Rambunctious-Dinosaur3 жыл бұрын
@@mrchriz1000 make the grind finer, that will slow the liquid output
@ColmHarling2 жыл бұрын
Absolutely brilliant content and presenter !
@AlokeshBagchi6 ай бұрын
Brilliant… Thank you.
@richardkramolis86023 жыл бұрын
perfect work !
@stanleyslupie461811 ай бұрын
Excellent explanation, practical knowledge. I have a simple question. I love Starbucks Italian or French dark roast coffee (very oily beans). I cannot use any home fully automatic espresso machine available on today’s market for oily beans including Jura espresso. Oily beans can damage the machine. To avoid any problem only solution is to use a separate good quality coffee grinder and espresso machine. Which brand of grinder and espresso are the best for the oily coffee beans (dark roast) for the home use?
@clivecoffee11 ай бұрын
Honestly, oily beans are tough on any grinder. You can absolutely use any grinder we sell, but you will find it necessary to deep-clean the grinder more often than not.
@TheKatarb3 жыл бұрын
Very helpful! Can't wait to make espresso tomorrow!
@AydanJane Жыл бұрын
Thank you for making this!
@ishantsingh33663 жыл бұрын
Simple and easy explanation but I think 1:1.5 is towards the ristretto range than the espresso range . I prefer it at 1:2 or 2.2 for medium dark roasts.
@suchdevelopments3 жыл бұрын
I have three mugs of espresso coffee in the morning, Lismore NSW Australia.
@KevinMartin-mo4lw Жыл бұрын
this is sooo helpful
@chenchingwang Жыл бұрын
Great video!
@clivecoffee Жыл бұрын
Glad you enjoyed it!
@Streamiee3 жыл бұрын
Great job on this. Nice to see an update to the older guide from 4 years ago. Interesting that this one lists double shot basket weights as 16-18g and the old one (which doesn't discuss basket sizes says 18-20g). 👍🏼for the produciton value and levity. Curious to know what that machine is with the built in timer!
@HaekalAlchatieb2 жыл бұрын
Thank you very much man
@slackstar3 жыл бұрын
Thx a lot for this video! I was kind of stuck at the 1:2 ratio and I am not very happy with it. Going to try 1:1.5 tomorrow!
@clivecoffee3 жыл бұрын
The 1:1.5 seems to be a solid starting point for most roasts, give it a shot! (yes, pun intended)
@65mkhulu Жыл бұрын
Excellent
@clivecoffee Жыл бұрын
Thank you! Cheers!
@rodrigodepazos37713 жыл бұрын
Simple and perfect explanation, great video!
@Orkunmovic4 ай бұрын
When start counting? I use a scaler Have also timer on my espressomachine So which one prefer?
@clivecoffee4 ай бұрын
Right when you start your shot.
@jimheckman8323 Жыл бұрын
Excellent video. Hopefully, this will shorten my already painful learning curve. Quick question: what is the brand and model of the small, round scale you used? Thanks!
@clivecoffee Жыл бұрын
the Acaia Lunar-clivecoffee.com/products/acaia-lunar-scale
@jimheckman8323 Жыл бұрын
@@clivecoffee Thank you!
@SteveHofsaess2 жыл бұрын
I am also a beginner ,, is the 1.5 ratio the same for double or single,, is 30 seconds also the same for single of double ratios
@kimbridge559225 күн бұрын
thank you. i am going to try 20 grams today
@kimbridge559224 күн бұрын
20 grams was nice very nice.
@ksenokratis9 ай бұрын
Hello, what manual grinder would you suggest? I see some reviews mentioning that Commandante is not good enough meaning it doesn't have enough steps. What do you think?
@clivecoffee9 ай бұрын
This is the only one we stock and we love it! clivecoffee.com/products/eureka-baby-hand-grinder. However, we try and avoid using a hand grinder for espresso. Way too much work.
@Daria-no9hj Жыл бұрын
I have this question after watching many home espresso guides. Why is it always the time (30s something) that determines how we should adjust the grind size? What is the rationale behind this standard? Can anyone help me?
@jwb1227 Жыл бұрын
It is a general standard developed over the years so when different people get together to assess what is going on we can all understand what is going on with the extraction. Think of it this way, we use either MPH or KPH for speed depending on whether we follow metric or not. A standard of 25-30 seconds is what we all start with. Of course depending on the roast (light or dark) you can fine tune the extraction shot goal to 20-22 seconds (light roast) or 28-30 or more for darker roast. The overall concept is to fix/nail down all other variables (dose, grind size, etc,) and to use the time as a moving variable to understand what is going on to see how all variables are interacting. You should take a memo pad or index card and right down all your data. You start to see the relationship between dose, grind setting, tamp, water temp, shot clock, yield, etc. as you analyze shot after shot.
@i.8885 Жыл бұрын
The idea is that if water flows too fast then the coffee won't be able to give all it has so it's going to taste weak and acidic. If it flows too slow then it's going to be very bitter. I notice that shots pulled at 25" are much less bitter than 30" ones. I also couldn't understand the reasoning but I tasted sour shots that went too fast and bitter ones
@painpeace3619 Жыл бұрын
If I use 10 gram of coffee, and I brew 20 gram of yeild, what time should I consider the perfect time dialing? Or my question is, Is time(25s-30s) perfect for any type of ration espresso shots.
@karentemecula8 ай бұрын
Loved the video! I am new to espresso.. I bought the Breville Bambino plus and the Capreso Infinity plus conical grinder.. What would you advise I set the grinder at? Thank you!
@clivecoffee8 ай бұрын
no way to know until you pull a shot! every coffee is different so there is no starting grind setting.
@kenroman7776 ай бұрын
I have the bambino but my infinity plus is not able to gind fine enough.. perhaps because it is a 10 yr old grinder??
@clivecoffee6 ай бұрын
That could be it. the burrs could be worn through. May be time to upgrade the grinder!@@kenroman777
@HenryStarling5 ай бұрын
Hi. At 4:11 seconds you state the amount of pressure is not as important as repetition and consistency, but I've found the amount of pressure greatly effects how the water permeates the coffee grinds and ultimately passes through the portafilter. it isn't always possible for me to have beans roasted within a week, I am for the most part, limited to beans I can buy on Amazon or Wegmans such as Lavazza or Illy. They only state "best by" dates so I can be assured they were roasted weeks if not months ago. How can I limit/reduce the bitterness with beans like this? Or is it just not possible?
@clivecoffee5 ай бұрын
Highly recommend checking out a coffee subscription service like www.mistobox.com/ so you're not as limited! You may be experiencing issues with pressure exactly because the coffee you're using is too old. We don't discount pressure as a non-variable because it totally is, but if you're typically using coffee with a "best-by" date, there's really no way to know when the coffee was roasted....could be a year ago. Once you open the bag, coffee beans start to degrade immediately, so, the best-by date ends up being pretty much moot. Older coffee and darker roasts tend to be more bitter because of the roasting process, the age of the coffee, and the roaster's use and sourcing of lesser-quality beans. which tends to characterize coffee without a roast date or for companies like Illy and Lavazza that mainly get their coffee from the cheap commodities market.
@rebekahclevenger34842 ай бұрын
Pucking a brew recipe is making me pull out my hair. Are you saying the ratio is more or less your choice? So i just choose? Cuz ive vhanged this ratio 3 times now and im not able yo get something as sweet and creamy as ive had at other cafes
@clivecoffee2 ай бұрын
Yep! You choose your brew ratio. It's best to not change so many variables and just change one at a time, for instance, your extraction time. Or make grind adjustments. It could be that you don't really like the coffee.
@actylise2 жыл бұрын
hey, great video , what espresso machine do you use in the video ?
@clivecoffee2 жыл бұрын
That is the LUCCA X58 Espresso Machine - clivecoffee.com/products/lucca-x58-espresso-machine-by-quick-mill
@actylise2 жыл бұрын
@@clivecoffee thank you ! Is the Machine developed by you ?
@domdevanna19762 жыл бұрын
Hey, can you tell me the make and the model of the one you used
@edzimmerman55918 ай бұрын
I have watched this video multiple times. I was producing great espresso on a Profitec 500 PID with a Baratza sette 270 wi using a 20 gram basket. Recently without changing anything the water pours through the porta filter in 7-10 secs. I have replaced the shower screen and gasket, bought a Pullman big step tamper, and a new portafilter basket. I have change the grind size in a step wise fashion to finer to coarser without a difference. Any suggestions beside buying a super automatic machine? thanks ed
@clivecoffee8 ай бұрын
If you're going from finer to coarser, you're making your grind size larger, which means water will just pour through the puck even faster. You need to adjust finer.
@edzimmerman55918 ай бұрын
Yes that is what common would suggest. I started incrementally making it as fine as possible. But the issue is I had dialed it in for perfection extraction and followed that formula for months! Now it gushes through without me altering a thing. I suspect there is channeling but examining the puck does not identify this.
@clivecoffee8 ай бұрын
Well, you were going to have to make grind adjustments at some point. That's the bread and butter of being a barista. If you're still not able to grind fine enough, you may have to install one of the metal shims that Baratza provides in the original package @@edzimmerman5591
@cezarras Жыл бұрын
Hay guys, in Peru and Bolivia thay usually give me doppio which is so acidic... Maybe 30ml-40ml of Caffe. What is the reason for this?
@clivecoffee Жыл бұрын
Could be the specific coffee. Maybe it would taste better pulled longer!
@DDDD-hv3ub3 жыл бұрын
Grear video, thanks. May I ask what machine are you using?
@clivecoffee3 жыл бұрын
Hi! In this video we're working with the LUCCA M58. For more info, take a look here: clivecoffee.com/products/lucca-m58-espresso-machine-by-quick-mill
@luvmypuppy9087 Жыл бұрын
If you choose a recipe or ratio of 1:2 or 1:2.5 instead of 1:5 would you still aim for a time of 30 sec or would that increase also? If so by how much?
@wellendowedplatypus9024 Жыл бұрын
He says 1:1.5, not 1:5. As far as I understand it, you want the time to be constant - you control the amount of the end result liquid by adjusting the grind coarseness accordingly (finer = slower flow, less total liquid in 30 seconds and vice versa).
@GlennJoseph912 жыл бұрын
Do you include the pre-infusion time within the 25-30s window? I’m working with the Breville Barista express.
@clivecoffee2 жыл бұрын
We typically include pre-infusion time in the total time because it's a part of the extraction. However, don't be afraid to leave the 25-30 second window and brew longer when pre-infusing. Judge on taste!
@kevinchu90233 жыл бұрын
Thx for the video! When should I use the double spout portafilter to spilt the shot?
@Rambunctious-Dinosaur3 жыл бұрын
doesn't really affect the shot, its just to have it aimed into a cup for less mess. a bottomless is used to diagnose the shot (to see if it is channeling, has even distribution, or just to see it come out because its cool)
@jessywerner68173 жыл бұрын
What kind of basket are you using in the portafilter? I always seem to get grounds stuck in the crease around the “neck” inside the basket. The one you are using doesn’t seem to have a crease.
@clivecoffee3 жыл бұрын
We're using a triple basket in our bottomless portafilter. There is a small divot where the rim is around the top. You probably are using a single or double basket if it tapers quite a bit.
@justinsmith9305 Жыл бұрын
So I have a double shot filter but can only fit about 10g in there. My guess is because it is a 51mm. Would that be true?
@clivecoffee Жыл бұрын
That makes sense since the diameter of the portafilter basket is much more compact.
@krissportz55642 жыл бұрын
hi! great guide! i m just confuse about the dose, u said on the single basket has to be 7 to 10gr, so i suppose for having a single shot of espresso, but why on your recipe you are using 20gr of coffee for a single shot of espresso?
@clivecoffee2 жыл бұрын
You'll find our most recent video very helpful in breaking down this concept: kzbin.info/www/bejne/m3O0fqxuj9Ggf7s 20g dose is used to make a "triple shot" which would be close to 2oz of espresso out and would be served as the shot in most drinks.
@jwb12272 жыл бұрын
Italians use lower dose in Italy. Americans use higher dose. Depends on what you want to achieve. If you get an Italian espresso roast, try 10-14 grams as a start since that is the recipe for Italian style espresso. Use a correct basket when using a lower dose. Good luck.
@gurumze8013 Жыл бұрын
Hi. I'm using a very cheap, home espresso machine given to me by a friend who doesnt use it anymore. The machine comes with a pressurised basket unfortunately and i cannot actually see how each shot flows. The problem is that my shots come out too fast (10 seconds) and I wanted to ask whether there is any point grinding finer or is using a pressurised basket a hopeless case?
@clivecoffee Жыл бұрын
You could try grinding finer, but there's only so much you can do with a pressurized basket.
@jakub68102 жыл бұрын
What is the name of these beautiful glasses? :)
@apleparulo39582 жыл бұрын
If I am getting to little volume in the 30 second time frame, how do I know if the issue is grind size or if I am tamping too hard? It seems that my tamp pressure varies which affects output, so it's challenging to discern what the problem is. Thanks.
@clivecoffee2 жыл бұрын
The best thing you can do is keep your tamp as consistent as possible. It's okay to tamp with lots of pressure but you don't need to. If you can try to eliminate that as a changing variable, you'll have a much better time dialing in. If you can't seem to do that, I would recommend looking into the Artpresso or Saint Anthony tamping tools!
@jwb12272 жыл бұрын
Tamping pressure and grind size are two independent variables which you already know. To nail down the issue, you should first try to achieve consistency in your tamping through tamping tools. There is the DWT tool to loosen up the puck, then a leveler/distributor which I highly recommend to avoid crooked level. Finally after a leveler, your regular tamp should be easier to press down level and be light on the touch to achieve consistent tamping. After that you can focus on grind size. Play with different grind setting and jot down the shot time for given grind size. Try to do 3 times for each setting to make sure the data is reliable and then make changes to grind size (coarse or fine) and repeat. You will figure out which way you should go based on the shot time (25-30 seconds). If you get less than 25 seconds, you go finer on the grind. Vice versa when shot time is too long.
@markdenes40763 жыл бұрын
I am always wondering about this triple baskets, 20 grams isn't too much caffeine for the body?
@clivecoffee3 жыл бұрын
For caffeine sensitive folks you might want to consider a smaller basket.
@istoryahi88102 жыл бұрын
Is this recipe for my coffee beans good? Dose 18 grams Yield is 60 and time is with in 25-32 seconds. I’m using an Allegro Coffee beans medium roast.
@jwb1227 Жыл бұрын
No... I use a dose around 17-18g in and look for a yield of 27-30g out to shoot for 1:1.5 ratio. Your shot is 18g in and 60g out which is a ratio of 1:3.3. That is on the really long shot and your flavor may not be optimal. You should also source local roastery who can sell you fresh roast coffee beans. Ideal freshness is 5-8 days after roasting date. If your coffee beans are sold without a roast date on it, it is not fresh generally.
@jwb1227 Жыл бұрын
There is a trend for really long shot espresso which is not the standard. I don't want to discourage you from liking long shots. As long as YOU like your coffee drinks, who am I to say otherwise?? Write down all your data on a note pad or index cards and write your notes down for flavors you noticed. Over time, you get the feel for what YOU like. Also, as beans age longer from roast date, you need to adjust your grinder to achieve the same flavor. That is not usually discussed on beginning level.
@donniehoward84382 жыл бұрын
Hi, brand new to espresso. We bought a fairly cheap machine to get started, and we don't grind our own coffee just yet (I know, a sin) do you have thoughts for budget coffee makers on getting the best out of what we have to work with? Or is dose/Yield/Time applicable to all setups?
@clivecoffee2 жыл бұрын
How's it been going for you so far? It's VERY hard to be in control of your shots if you don't have a grinder. The grind size is your main tool for adjusting your time and extraction.
@penultimatename66772 жыл бұрын
I'll add the big dark secret of Espresso. Assuming the machine does a good job maintaining temperature and pressure. The grinder is more important than the espresso machine. The equivalent of driving a high end automobile with cheap under inflated tires.
@gezza27273 жыл бұрын
Great video, although you got the tips on adjusting your grind size around the wrong way!
I have a sage barista express, I am using coffee that is within 7 days of roasting however even using a 22g shot I still extract a 1:2 ratio in 17 seconds and my machine is on the finest setting! Any ideas anyone?
@clivecoffee Жыл бұрын
I would recommend contacting Breville to look into calibrating your grinder. That is a large dose and very fresh coffee, so it doesn't seem to be the issue. If your grinder isn't able to go any finer and you're not able to calibrate, you could try to raise your dose more if there's any room. Otherwise, you may want to look into a separate grinder.
@jwb1227 Жыл бұрын
Have someone who has his own setup and have him/her visually confirm the grind size coming out of the grinder to be in the espresso size range. Those with experience can visually confirm whether your grinds are in the *general ballpark* or not. After that, you need to look at your *puck prep* which should be consistently done to promote repeatable consistency. Even if your grind size is perfect, your extraction will be fast (less than 25 seconds... like 15 to 17 seconds) if your puck prep is terrible - which could promote the dreaded *channeling* where the brew water bypasses the grinds through the puck. If you are new to espresso making, you need to invest in a DWT tool (generic ones will do) and a distributor to evenly prep the puck surface for your tamp which you need to practice to *get the feel* right so your hands/arm/elbow becomes consistent as well.
@jonjeriko731311 ай бұрын
The barista express has a way for an additional adjustment at the grinder. This adjustment is done by taking off the hopper and twisting the top piece of the burr. Top burr adjustment.
@timothysmith62117 ай бұрын
I am confusifed on dosing to yield. If 1to 1.5 is 20g in 30 g out how is that ever going to be a double shot. I understand volume is different but thats not even close . 30g is like one shot.
@clivecoffee7 ай бұрын
If it's easier, just ignore terms like "double shot" and just focus on the ratio.
@timothysmith62117 ай бұрын
can do thanks, so if your making a milk drink recipe that is 1 to 2 then 60g of milk or is it 4oz of milk?@@clivecoffee
@timothysmith62117 ай бұрын
I am not trying to be a hard head about this but how would ya make a cortada in a gibralter glass unless your putting 40g of coffee in. While i understand why the ratio between the coffee in and espresso out it doesnt seem to match correctly with any milk based recipe.@@clivecoffee
@clivecoffee7 ай бұрын
A cortado is technically just a mini latte with 1:1 recipe, and in a tiny glass, so it completely makes sense. @@timothysmith6211
@clivecoffee7 ай бұрын
I think it's also feeling comfortable with "there are no rules" really. Not all specialty coffee shops make a cappuccino the same way. Being prescriptive with coffee kind of defeats the purpose and removes the fun of experimenting from our POV.
@efte712 жыл бұрын
How many seconds to make good espresso, 1:1.5, 10g?
@clivecoffee2 жыл бұрын
You should judge that based on taste but 25 to 30 seconds is a great place to start.
@efte712 жыл бұрын
@@clivecoffee 10 grams or 18 grams still takes 25 to 30 seconds?
@jwb12272 жыл бұрын
@@efte71 Depends on your particular machine setup. Generally, yes - 22-30 seconds range to cover light to dark roast beans. Goes without saying but you should match your dose to a correct size basket.
@audriusa70053 жыл бұрын
Thank you for great video! One thing i struggle with is understanding "time" and yield correlation, do i always aim for 25-30 seconds, doesnt matter if its 20ml ristretto or 60ml lungo? Or is there other technique and time is just a result?
@clivecoffee3 жыл бұрын
Hey! Your total shot time should stay between 25-30 regardless of the yield. So, if you pull 40g in 30 seconds but want to shoot for 30g, adjust your grind finer to slow down the extraction. With a finer grind and smaller yield, your shot time is still staying between 25-30 seconds.
@audriusa70053 жыл бұрын
@@clivecoffee Thank you very much for your explanation! You've made my coffee making with one less headache haha cheers!
@pcrate202 жыл бұрын
good video what kind of ratio do you recommended for French dark roasted bean in grams?.. thank you
@clivecoffee2 жыл бұрын
Typically larger ratios like a 1:1 -1:2 would be best for dark roasts.
@jwb12272 жыл бұрын
Your ratio also depends on what type of coffee drink you are planning. Ristretto will be 1:1 but espresso normale should be 1:1.2 to 1:2 generally. Some beans will require even a higher ratio like 1:2.5 to close to 1:3. Let your taste be the guide.
@medicman4444 Жыл бұрын
Thanks for the advice but why do all the KZbinrs never really show the entry level/medium cost expresso machines 😅 don't get me wrong some of these cool looking machine you all show are lovely but cost about the same as a good used car 😅
@clivecoffee Жыл бұрын
We have a bunch of those available on our website if you take a look!
@ryanyen68083 жыл бұрын
This doesn’t make sense, 1.5oz liquid espresso target is 42.53g instead of 30g, which one is the the target, 30g or 1.5oz
@penultimatename66772 жыл бұрын
Espresso is always measured in grams.
@joe81722 жыл бұрын
Distribution was way over simplified for the meant who won't have amazing grinders and who don't get nice fluffy grounds like he did in the video.
@d7adict3 жыл бұрын
Dialing expresso cost alot of money buying and wasting beans too
@i.8885 Жыл бұрын
Why? You'll still drink the coffee you make and each day you try to get it better
@rockon609 Жыл бұрын
@@i.8885unless it sucks so bad you just throw it down the drain
@robert5c5 ай бұрын
@@rockon609just Mary Pippins it
@successpeoplesquotes49423 жыл бұрын
#successpeoplesquotes
@pierrex3226 Жыл бұрын
A "complete" guide in 6 minutes? lol.
@clivecoffee Жыл бұрын
Still working on the novel-length version. Stay tuned.