They will teach you anyway so don't get to worried, but always good to see someone doing research before hand.

@@tomw6947 wohoa have you tasted cofee in an avarge coffee shop? in my expierience the teaching you get is extremely limited and often plain wrong. i've worked in coffee shops where they didn't tell enyone to keep the portafilters hot (i still see that all the time in cafes), and one didn't even have a propper tamper. just some weird plastic thing mounted on the grinder.

Hope you’re doing well in your job.

@@gr3g0r5 where are you from please?

@@jallowjerry9452 Germany

*Wrong. He used the same cloth to wipe out the inside filter AND out. That ain't right. Might as well not use a filter. Go shoot your shot hipster*

Ahh, the White Knight returns

@@blognewb , -:一一 0

If people don't want scrutiny they can refrain from posting stuff publicly online

@@peppigue not everyone needs to be scrutinized all of the time. people are allowed to exist in public spaces including youtube without needing to get criticized for every mistake by multitudes of people. This was for educational purposes, and they weren't asking for criticism. No one is perfect and thinking that you need to call attention to someone's mistakes just because it is public is absolutely ridiculous. This attitude disgusts me.

@@briababe Are you a barista? I'm one and a gradually climbing up. I know so much now about coffee. Where are you from?

Thank you!

oshin shah add milk

briefly in Europe; Latte is served in a glass and Cappuccino in porcelain cups... Latte is approx. 50% milk + 50% coffee Cappuccino is approx. 1/3 milk + 1/3 coffee + 1/3 foamed/frothed milk I always prefer espresso coffee on both drinks, but there are sightly variants in America and Australia

Hi Sarah you so pretty

So glad we could help!

Glad you enjoyed it!

Hi there! This machine is an Alex Duetto by Izzo. Check it out on our site!

Sage or Breville Barista express.

Shh, keep that under wraps!

Just your friendly neighborhood barista. ☕️

hhaha facts! didnt notice it until you mentioned that

Hi Lute. The typical standard is 9 bars, but more modern approaches to espresso will also see extractions as low as 5 bars, as well as adjusting pressure throughout the course of the shot to achieve a certain "pressure profile" that yields the desired flavor. For most machines 8-10 bars should be sufficient, with 9 bars being the most common in use.

Hi Kristine! The machine in the video is a Quick Mill QM67, which is a dual boiler espresso machine that retails for $1,995. You can read more about it here on our site: prima-coffee.com/equipment/quick-mill/992

If you get your beans ground in store, just make sure you get them ground very fine. Yes, the process is very similar to any other kind of brewing, but with espresso you're using high pressurized water and a dose that is closer to 1:2. With espresso you measure coffee in and espresso out rather than coffee to water. It can be a little intimidating at first and take a little practice, but you'll be your own home barista before you know it!

You'll do great! We're here for you if you need us!

You'll do great! We're here for you if you need us!

shoot

Ciao..

Sorry about that, sometimes measurements can be conflated and make things a little confusing. 2 fl oz of water is somewhere around 60 mL, so 2 fl oz of plain water would weigh around 60 grams. But espresso is an amalgam of water, coffee solutes, gases, and that lovely layer of crema, so its overall density is not comparable to water. A 2 fl oz shot could weigh anywhere from 30 to 60 grams, depending on the amount of crema and how much coffee was dissolved into the water. You could pull a 56 g shot, but that's a bit long compared to more typical styles of espresso. For this shot, we aimed for a coffee dose between 18-21 grams, so a 30 gram yield puts it at a slightly short shot with a ratio around 1:1.5-1.7. A "normale" shot will hover around 1:2, for reference. Really, it depends a lot on the coffee you're using and the results you want in the cup. A lighter roast coffee will be more dense, and may require more extraction (e.g. a longer pull and higher ratio) in order to balance the acidity, but you will sacrifice some body to achieve that. Darker, less dense coffees don't need quite as much extraction to balance acidity, bitterness, and sweetness, and can often be pulled shorter and higher strength for a thicker mouthfeel.

What about for a ristretto or a lungo?

Yes, 2 ounces equals 57 grams; however, those are not fluid ounces. An ounce is a measure of mass. A fluid ounce is a measure of volume. Fluids of different densities have different mass despite the same volume.

There's no way everyone who makes espresso uses a scale! This makes no since to me.

I was going to say.. when is 30g 2oz?? I had to look it up again to make sure I wasn't hearing things.

This is a video for beginners. Weighing lets you know what the product should look like when done correctly.

@@LVAngelradio Lv angel how are you?

Check that the amount of the grounded coffee is correct and press very well with the tamp. Hope I could help you mate

You want a "good cookie" to pop out of the portafilter when your done and bang it into a used grounds receptacle. Don't use a garbage can so you can monitor the "cookie" . Harder tamping or finer grind or both will fix "bad cookies" ( wet sloppy no cookie) if you're in a small Espresso stand with the window open cuz you're busy and it's raining , the moisture in the air will affect the grind. A little finer in hot weather and a little coarser in wet weather ! ( Coffee stand owner for 9 years Seattle)

If you are looking to learn how to make true espresso, take a look at our espresso 101 blog! View it here: prima-coffee.com/learn/article/espresso/how-make-espresso/31702

18 grams of coffee in and 36 grams out is a good place to start.

It's a Quick Mill QM67, which can be found here: prima-coffee.com/equipment/quick-mill/992

I think thats a QuickMill

They said it's a Quick Mill QM67. You can find it here: prima-coffee.com/equipment/quick-mill/992