Everything a barista should know about Espresso

Рет қаралды 140,509

Күн бұрын

In this video Luke is teaching you how to break down an espresso extraction into distinct parts so you can learn to identify the flavor characteristics of each. You'll be looking at the changing colours of an extraction and how you can capture each part to taste them individually. You'll learn which part tastes sweet, which is mellow and which is bitter.
Luke also explores two different ways that you can enjoy an espresso; that being stirred and unstirred. He'll tell you which is his preferred method and why.
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Пікірлер: 219

@donaldstjean8254 2 жыл бұрын

This makes the most sense of all the videos that I’ve watched on how to extract (and sip) espresso. I used to stir but have switched over to going on the “journey” through the various flavors in the cup. Many thanks!

@herbbradley8958 10 ай бұрын

This is the easiest explanation I've heard so far as to how to pull a perfect shot of espresso.

@ArtistiCoffeeRoasters 10 ай бұрын

Great. Thanks

@ksalanpang 7 күн бұрын

never thought of it this way to not stir the espresso just because everyone knows coffee does stir. Good video to explain different parts of espresso.

@VasilyGurin Жыл бұрын

For a while I have been noticing the taste difference between first, second and third sip. Thought that was simply due to espresso cooling down, but the extraction theory makes a lot of sense now. Thanks for a great video!

@billweegink27 Жыл бұрын

I've watched probably a 100 espresso videos in the last few days. This was very helpful and simple thanks bud 👍😉

@ArtistiCoffeeRoasters Жыл бұрын

Great to hear!

@migitinstruments 2 жыл бұрын

Everytime I watch an Espresso related video, I feel how much still I need to learn..... This is an universe in itself.... Nice video and thanks for explaining it so beautifully.

@alansaxon Жыл бұрын

I knew about the stages of extraction but never thought to drink separately in the same cup! I’ll definitely give it a go!

@ArtistiCoffeeRoasters Жыл бұрын

Let us know what you think 🤙🏻

@Doobency 2 жыл бұрын

Just got my first job as a barista. I'm loving it so far!

@Speedster2707 2 жыл бұрын

Really enjoyed this. Been a home barista for about 20 years. Seen at least a hundred videos on KZfaq regarding everything espresso. This was new and interesting. You're basically describing the "salami shot" but in a much better and more visual way. I've always been a stirrer, but your method makes sense. I'm going to try tasting the 3 different parts of the shot.

@ArtistiCoffeeRoasters 2 жыл бұрын

Thank you. I’d love to here what you think. 👍🏻

@Speedster2707 2 жыл бұрын

@@ArtistiCoffeeRoasters Just tried it about an hour ago. Just as you described, only the last part was not overly bitter. It was smooth but watery and lacked any real flavor. The second shot (after the first few drops) seemed bitter, but I'm guessing that I mistook that for sour because it was early on in the shot.

@kg-Whatthehelliseventhat Жыл бұрын

@@ArtistiCoffeeRoastershello, What do you think of the Jleverespresso Lever machine? Would you consider featuring it on a video? It seems amazing!

@fattoamanowoodwork3638 5 ай бұрын

This is so practical and pragmatic, very informative. Thanks good man

@lucdelhaize4029 2 жыл бұрын

That was a very insightful video which has allowed me to understand what I instinctively discovered myself and thought it was just my quirkiness in doing things with my manual espresso machine. Both the cutoff point and non stirring had become my habit but now I know the reason. I also love the crow’s vocals, sounds so comforting just like home.

@ArtistiCoffeeRoasters 2 жыл бұрын

Glad it helps you. Yes the Birds are everywhere here, very hard to cut them out of the Audio.

@AndreaMartini83 6 ай бұрын

Most interesting, complete and smart espresso tasting video that I saw so far. Great job! 👏🏻

@user-kx6wt7ql3y 7 ай бұрын

superb informative videos, do seem to be the best and clearest i have seen ,,,, many thanks

@sir_numbskull 6 ай бұрын

This makes a ton of sense. Thank you.

@WeekendMuse 10 ай бұрын

Very helpful video. I like the journey approach and will give it a few tries. Well done.

@dmarkovina 2 жыл бұрын

Absolutely amazing insight into what espresso should be about. Thank you!

@ArtistiCoffeeRoasters 2 жыл бұрын

Our Pleasure.

@silcm86 2 жыл бұрын

Amazing video! Loving the channel’s content

@ericbaluya361 2 жыл бұрын

love the contents you are providing. It is quick and easy to understand. One of my go to channel for anything coffee.

@ArtistiCoffeeRoasters 2 жыл бұрын

thanks for the support

@AmbroseCCS 2 жыл бұрын

I tried your method of sperating the espresso into three parts and this helps me to really enjoy a shot of good espresso 👍👍

@CoffeeXmusic 2 жыл бұрын

Thanks so much for this video. I have been trying to pull a proper shot with my flair pro 2 for the past few days.

@ticks2012 2 жыл бұрын

thanks for this video! really helped put into perspective what should be expected from an espresso instead of just timing for 2:1 within 30 secs.

@ArtistiCoffeeRoasters 2 жыл бұрын

Thank you, we have used this for many years it allows barista La who don’t drink coffee to have a visual point to reference

@josh3212b 10 ай бұрын

Super helpful! Really trying to learn this hobby and it's proving quite difficult to get from the just on stage to the grest stage. I appreciate the help!

@ArtistiCoffeeRoasters 10 ай бұрын

Glad it was helpful!

@jn8819 2 жыл бұрын

Brilliant video, super helpful. I’ve been searching for something like this for a little while! Watching your shots, I can see that I still have an issue with channelling as my shots tend to speed up during the 2nd half of the shot.

@ArtistiCoffeeRoasters 2 жыл бұрын

They will naturally speed up if you don’t have enough dose and or channeling, spend a bit more time in the distribution of your grinds before you tamp

@kimbridge5592 Ай бұрын

great video thank you. i have to say after watching this i am going to try it without stirring. i am like you love the differnt flavours. i have only just started tryin espresso as i drink latte. wil never stop drinking latte i think. but i am trying to taste theese flavours everyone is talking about. and i do like the taste of the crema. so will try the non stir option sounds yummy.

@mortenpietsch3313 2 жыл бұрын

finally a new input. The videos of the other people feel like everybody is reading from each others script

@ArtistiCoffeeRoasters 2 жыл бұрын

Glad to hear you enjoyed my take on it :)

@lauracoccia8623 Жыл бұрын

Pretty neat explaining the different roast of the bean. Thanks for the basic information. Yum!

@rossyhead69 7 ай бұрын

These videos are great! Have watched a LOT recently and yours are really decent thanks

@ArtistiCoffeeRoasters 7 ай бұрын

Thanks for watching, our pleasure. Cheers luke

@shinyrubber Жыл бұрын

As a new coffee lover, ive got into this deep Rabbithole of "know how to". I have litteraly watched 100´s of videos. Ant then i got to this one. As i now can say, the one to rule em all. This Vid made EVERYTHING understandable. It all now come to sense. THANK YOU. U litteraly made my espressolife complete

@ArtistiCoffeeRoasters Жыл бұрын

So glad it has helped you. Cheers luke

@perplexer731 2 жыл бұрын

I've seen hundreds of videos about espresso. But your video really shows the true story of what an espresso should be. I'm going to try both versions very carefully with my Slayer.

@ArtistiCoffeeRoasters 2 жыл бұрын

Thank you. The slayer will allow you to play with pressure on the Esprssso, should be great to hear how you go

@damianhbk1 2 жыл бұрын

Thank you for that tip! I'm typically an Americano drinker but I may just have to try that 3 sip technique and really taste my shots! Great video! Cheers!

@ArtistiCoffeeRoasters 2 жыл бұрын

Thank you.

@Pembalap 2 жыл бұрын

Thanks so much Luke for the explanation, definitely will try it soon

@ArtistiCoffeeRoasters 2 жыл бұрын

My pleasure. 🤙🏻 cheers luke

@bsodmike 2 жыл бұрын

I got my GS3MP in October last year and since then I've mainly depended on using a acia scale and always time for 25s for a 2:1 ratio, or sometimes let it run to 30, 35s as long as I maintain that 2:1 ratio. However, I've found over all, that the ratio is less important that, of course, correct extraction. And 25-30s seems to be the best overall. BUT watching your video and I tried your approach and wow. It's really easy to look for the blonding point, the wobbling is also a nice indicator and now, I actually prefer to use that rather than caring too much about the final ratio. In a long time, I split and excellent shot. Oddly enough, I've been, unconsciously been enjoying espresso as you do. No stirring, just a couple draws in to get the various flavours through. Thanks for this great video; I honestly think everyone should see this when they are starting out.

@ArtistiCoffeeRoasters 2 жыл бұрын

Thanks mike, glad it helped you. 👍🏻 happy brewing. Cheers luke

@mell1657 2 жыл бұрын

This video is awesome!

@davidgoodman5277 2 жыл бұрын

Hello. I've certainly been one to stir and enjoy. I'm looking forward to my next cuppa to explore your 3 sip approach. Thank you. DG

@ArtistiCoffeeRoasters 2 жыл бұрын

Thanks, love to hear your thoughts. 🙏🏻

@ghislaincarrier 2 жыл бұрын

Thanks for this video. All the Artisti videos are very informative. I tried in the past to switch cup every 5 seconds during the extraction to taste different stages. The first 5 seconds was horrible to taste. I will try again but at change of color like you suggest. I like the "if you cut here you get a ristretto, and here a normale" I'm wondering, if you mix all 4 parts, do you get a lungo?

@sumit5439 2 жыл бұрын

Great in-depth video thanks for sharing “never stir rather take it up straight” is a great old school way only thing if you can do the same thing in a clear espresso tumbler or Cortado glassware, it would be more appealing & visually pleasing zzz ☕️🤗🙌👍🏻

@ArtistiCoffeeRoasters 2 жыл бұрын

Esprssso = ceramic, we have to keep some traditions. 👍🏻

@Lucio88K89 2 жыл бұрын

Great information, tried process and definitely a better experience! Thanks

@ArtistiCoffeeRoasters 2 жыл бұрын

Great. Thanks for the feedback!

@muhammadafiqabd.rahman574 3 ай бұрын

Thanks for sharing 👍👍👍

@dynamitedmoney Жыл бұрын

Absolutely brilliant video thank you!

@ArtistiCoffeeRoasters Жыл бұрын

Thank you

@nicoruizcafayate 2 жыл бұрын

Thanks!!

@JoeySchaefer64 2 күн бұрын

I use the sip in parts method as a shortcut version of the salami shot to understand my extraction, but I prefer to stir my shots to try to understand them as a whole. I think both drinking methods are valid.

@nakalyangosumayiah1814 2 жыл бұрын

I really appreciate the knowledge u provide

@ArtistiCoffeeRoasters 2 жыл бұрын

Thank you. We appreciate the support and feedback 👍🏻

@ThePoorStudent 2 жыл бұрын

The splitting of the shot into 3-4 parts makes more sense than the "salami shots" that I've seen in other videos.

@Okles15 Жыл бұрын

I have been stirring until now as per James Hoffman's advise but your point definitely makes sense, will give that a try! I've just realized that I love my espressos but they lack this lasting mouthfeel that I get at most of the cafes (where I am not offered a spoon to stir, apparently :D). Thanks a lot, great video!

@ArtistiCoffeeRoasters Жыл бұрын

Thanks for the feedback back, so interesting that you can have a whole different experience with the same coffee, to stir or not to stir?? 😂

@harpercharlie 2 жыл бұрын

This is a good video. Really helpful since I weigh my dosage going in, but can't fit my scale under my machine to weigh the output!

@ArtistiCoffeeRoasters 2 жыл бұрын

True, did not think it would help that way. Cheers luke

@jonathan3087 Жыл бұрын

What a great video and explanation. I can't wait to try this. I'm pretty sure, I'm going to like unstirred.

@ArtistiCoffeeRoasters Жыл бұрын

Let us know how you ended up. Cheers luke

@kevingranger 2 жыл бұрын

Great video, I normally stir but will try the three sip method in the morning.

@ArtistiCoffeeRoasters 2 жыл бұрын

Let us know what you think. 👍🏻

@Ghanshyam00000 9 ай бұрын

Great video

@AjayKumar-jz1ip 11 ай бұрын

Superb, interesting, educational video

@asselinpower 2 жыл бұрын

Very well explained as usual ! I personally like 20gr in 30 out , it s a good in between .and I never stir either .

@ArtistiCoffeeRoasters 2 жыл бұрын

Thanks, that’s a good ratio! 🤜🏻 on the no stir sir!

@Platanopowe 10 ай бұрын

eres un duro man!! gracias

@ArtistiCoffeeRoasters 10 ай бұрын

Thank you 🙏🏻

@TrissyT73 2 жыл бұрын

Great video ✌️🇬🇧

@krissk77 6 ай бұрын

A good hobby.... just starting. Thanks... ❤ learning

@ArtistiCoffeeRoasters 6 ай бұрын

It's certainly a great hobby to have! Thanks for watching the video and enjoy your coffee adventure :)

@babackd.6485 Жыл бұрын

Luke, man, this video is gold. Thank you so much. Definitely gonna try the three sip method. Keep up the good work please

@ArtistiCoffeeRoasters Жыл бұрын

Glad you enjoyed! It will allow you to really taste and start to assess coffee and the range of flavours it has to offer

@babackd.6485 Жыл бұрын

@@ArtistiCoffeeRoasters brilliant. I was just thinking about it. I reckon it helps to fine tune your steps in making the espresso too. The whole video gave me a new understanding of different parts of the espresso and recognizing that overextended part is a great tool to have. Thank you so much

@gracenelson6283 2 жыл бұрын

Great video! Definitely going to try the "3 sip" method!

@ArtistiCoffeeRoasters 2 жыл бұрын

Let us know what you think!

@Me3rkPL Жыл бұрын

Hello Luke, I was wondering if you have any tips on extracting darker roasts. In my case the recipe is: 22,5 grams in 40 grams out in around 35 seconds with a 12 second pre-infusion. The coffee feels a bit overwhelming and bitter. Do you know what changes should i make to make the coffee sweeter and more balanced? Cheers

@EdGodoyPlana 2 жыл бұрын

I always stir my espresso. However, I will try it your way to see how is it! Interesting KZfaq video! Greetings from the other side of the world, Miami, Florida, USA!

@ArtistiCoffeeRoasters 2 жыл бұрын

Cheers thanks, love to hear what you think

@prosperthedubaiexplorer8980 Жыл бұрын

Great video you just made boss Keep them videos coming.

@ArtistiCoffeeRoasters Жыл бұрын

More to come! For sure

@soto.a 2 жыл бұрын

Thanks for sharing your tips with us. I usually make cappuccino and if I happen to enjoy an espresso I do steer it. But I will definitely give this a try. May you share the extraction time you use for the 1:2 ratio? Cheers

@ArtistiCoffeeRoasters 2 жыл бұрын

Thanks it’s 30-32 seconds

@benmaiolo 2 жыл бұрын

I was a stirrer, but definitely going to try it this way 👍🏼

@ArtistiCoffeeRoasters 2 жыл бұрын

Let us know what you think.

@elenololo8857 Жыл бұрын

Cool!

@tirta.yansen Жыл бұрын

Beautiful content. Thanks

@ArtistiCoffeeRoasters Жыл бұрын

Cheers 👊🏻

@bacca71 2 жыл бұрын

Delightful video! Very clear explanation. I'm an Avowed Stirrer; I liked the mixed result for a uniform drink from the top to the bottom of the drink as I'm usually in the process of doing something else as I'm drinking it. VERY occasionally I go the route you prefer in just taking the pour and sipping the layers (approximately). That's interesting too, with the added benefit of coating your mouth with a taste that sticks for awhile (imo the big reason for the layered drink). You might do some sort of addendum of this video to explain how you derive a shot-process for your AV machines in your shop (I use a GS3-AV myself, so similar). Basically my setup (grind, dose, pour) is set to produce a pour that stops at the blonding point with my desired extraction ratio (I like mine at about 2.5:1). I find the AV (which outputs a fixed volume of water onto the top of the puck) does a great job at consistent 'Swiss watch' pours, which is what you aim for in a coffee-shop. Cheers, and congratulations on your 50K mark! You guys are great!

@ArtistiCoffeeRoasters 2 жыл бұрын

Thank you. The AV is something we will go into, the set amount of water is great if you use the same beans and also buy it in a constant timeframe. If you mix your beans you have to always adjust the AV volume as the beans will hold more or less water based on the age of the beans

@bacca71 2 жыл бұрын

@@ArtistiCoffeeRoasters Look forward to the details in your use of AV. Should be interesting for some of us. Thanks for the reply.

@alaskavaper966 2 жыл бұрын

Lovely suggestion, that 3 sip approach.

@ArtistiCoffeeRoasters 2 жыл бұрын

Thank you.

@TC_Prof 2 жыл бұрын

Great info and video legend

@ArtistiCoffeeRoasters 2 жыл бұрын

Cheers thank you

@ekox6989 2 жыл бұрын

very educated sir..thanks

@ArtistiCoffeeRoasters 2 жыл бұрын

👍🏻

@muhammadfirmansjah4606 2 жыл бұрын

For me....no stir and 3 sips is the best way to enjoy a good espresso. Very good video 👍🏻👍🏻

@ArtistiCoffeeRoasters 2 жыл бұрын

Thank you, good to hear there are more 3 sippers out there! Cheers luke

@Youtubefana 2 жыл бұрын

Please advise which coffee grinder to use with Linea Mini. Is X54 good or should we prefer something else ?

@jannkesby1917 2 жыл бұрын

Thank you Luke. This is most educational on the extracting process. I've just had my isomac serviced by Artisti and am now enjoying looking, listening, recording and exploring the ins and outs of what constitutes a 'good espresso'. Tasting the different stages of an extraction is akin to wine tasting! Thanks heaps.

@ArtistiCoffeeRoasters 2 жыл бұрын

Thanks Jann, enjoy the coffee journey, it is like wine for sure. 👍🏻

@Bruce_Lee 6 ай бұрын

Wow awesome presentation! I have one questions.. my dose od double basket is aprox 18g of coffee, but i feel it, is too much of coffein, so shorter extraction will solve this? Is not so important od how much grams of coffee is in portafilter? Newbie here

@BrianBadondeBo 2 жыл бұрын

It blows my mind the mellow part of the shot is where the caffeine is most concentrated

@ArtistiCoffeeRoasters 2 жыл бұрын

It’s not scientific, but what we call it . 👍🏻

@sandrakaden-brunne342 Жыл бұрын

Thanks for that, I now understand why customers prefer ristretto.

@DDSRdds 2 жыл бұрын

Nice video mate👍

@ArtistiCoffeeRoasters 2 жыл бұрын

Thank you. 🙏🏻

@eddiesrocketlife 2 жыл бұрын

Thank you for sharing this awesome video mate, just wondering any recommendation for the pre-brewing setting for the IOT mini?

@ArtistiCoffeeRoasters 2 жыл бұрын

Thanks, I have to check what it is standard, we like 2 on 2 off as good place to start. Then the next change would be 2 on 1 off. 👍🏻

@eddiesrocketlife 2 жыл бұрын

@@ArtistiCoffeeRoasters Thanks mate for the tips.

@Bo-uz9xy 2 жыл бұрын

Great video. Greetings from the Netherlands.

@ArtistiCoffeeRoasters 2 жыл бұрын

Thank you

@JZ_42 2 жыл бұрын

Thanks for the vid I'll give that three sips technique a go. I'm getting my Linea Mini very soon and was just wondering would you advise taking off that yellow sticker on the grouphead? Some people say you should take it off ASAP to avoid having a mess down the road yet some others say it's fine to leave it there. What's your opinion on this? Thanks a lot.

@ArtistiCoffeeRoasters 2 жыл бұрын

So great your getting the mini. It’s awesome! Congratulations. Its a personal choice, take it off to look nice, if that’s what you are after

@dylanpetit 2 жыл бұрын

Thank you once again for this video. I’ve buy few days ago a Linea Mini and would love to know what pre-brewing settings you used and how it change the extraction please? Thanks from France!

@ArtistiCoffeeRoasters 2 жыл бұрын

2 on 2 off, then taste. Then try 2 on 1 off or 1 and 1. Congratulations on the mini, great choice

@dylanpetit 2 жыл бұрын

@@ArtistiCoffeeRoasters Thank u so much guys!

@ChrisH133878 2 жыл бұрын

Thanks very much. I use 18g of coffee to a final espresso weight of 40g. I never stir.Then I add a whole milk micro foam to make a macchiato.

@ArtistiCoffeeRoasters 2 жыл бұрын

Nice. A good foam cam really add to a nice espresso

@lyleallan5124 2 жыл бұрын

Wonderful video! (all your videos are..). I tried this today and I am using a bottomless portafilter. I did not see the stream start to a bit. Did I miss it or is it harder to see with that type of filter? thank you.....

@ArtistiCoffeeRoasters 2 жыл бұрын

Yes, the bottomless filter is where it all forms and then drops into the spouts, so try catch the first 4-5 drips.

@saeedahmed1261 2 ай бұрын

I have Gaggia style,a basic version for espresso.it is 15 bar.help needed,I would love to see espresso getting into cup slowly,as you have demonstrated but it seems to me that this one doesn't give concentrated or dense espresso.i have tried different brands.is there any trick?

@searnsy 2 жыл бұрын

Hi, great videos. I’ve been taught to do 20g coffee for 40g extract. What would be the difference if any between this and your 22.5g for 45? Thank you so much.

@stegleryo 2 жыл бұрын

More coffee in the basket creates more resistance for water to flow though. Could increase pressure in the machine and/or time of extraction. If you want the same extraction time adjust your coffee to be slightly more coarse. If you change one variable you likely need to change a different one to end up with the same result.

@mikedavis6033 2 жыл бұрын

Hi, enjoy your tips. 2 questions, I use my leveler as a tamper at 35lbs with a triple basket at 22.5 grams and 45 grams of liquid.. Works well, any comment? I use a battery frother to foam hot whole milk. That seems good, but wonder if there's an advantage in steaming? Using a fairly new Gaggia Classic Pro.

@ArtistiCoffeeRoasters 2 жыл бұрын

Cool.’if you use the steamer the milk will be a bit sweeter as this process is adding more moisture, your process is a bit more marshmallow taste.

@Dani-hh3qd 2 жыл бұрын

Thank you so much for this video. I just started making espresso at home with a Bugatti Diva. I'm really struggling as I get really short extractions and not really thick nor do I get a nice layer of crema. I get fresh coffee and it's ground for me at the shop I buy it because I don't have a grinder yet. Even when I got it ground finer today I still get dissapointing extractions. What can I do to improve?

@ArtistiCoffeeRoasters 2 жыл бұрын

Buy a grinder and grind fresh, unfortunately pre grinding beans will not let you get it correct for your machine

@mauroaramburu 6 ай бұрын

now I want to make espresso with crows singing in the background!

@h0ssman1 2 жыл бұрын

Thanks this was a great video, I don’t stir my coffee. My challenge is always I’m limited by my knowledge. I might taste my coffee and think that it’s good but it could be better. Also a bit off topic but for recipe I know you use 22.5g in a 22g basket, I have a Breville Dual Boiler which I believe has an 18g basket and I use 18g for a 1:2 extraction to get 40g in 28sec. Would love to hear your thoughts on this. BTW been hooked on your vids since discovering this channel just recently 👍

@ArtistiCoffeeRoasters 2 жыл бұрын

Thanks for the message. Glad you love the content. The breville will do a good coffee, 1:2 needs to the 18g in, 36 seconds out. The 28 seconds will be fine, but look at the pale, and stop when you see this. Then measure the weight and see if it’s the 36g

@h0ssman1 2 жыл бұрын

@@ArtistiCoffeeRoasters thanks for the quick response will give it a go 👌

@coleenstewart6522 2 жыл бұрын

So, does the time of extraction start when the pre-infusion starts or when it starts coming into the cup. I have a sage duo temp but I can't get the timing right, too fast extraction. Love your videos by the way. Coleen

@hassannasir90 2 жыл бұрын

Great video. Please guide on how to activate Pre-Infusion in Linea Mini. Thank you in advance.

@ArtistiCoffeeRoasters 2 жыл бұрын

If you have the new IOT model you can change this thru the app. If not, it’s will be set for a very limited time, if it was the 1st few runs when it came out I don’t think pre infusion was activated. It’s a bit of a line pressure with a delay for the pump to kick in.

@hassannasir90 2 жыл бұрын

@@ArtistiCoffeeRoasters I bought in the Q1’21 and it doesn’t have the app system built in. The already is I think 2-3 seconds only. So the only solution is get the system then. Right?

@dewacen 2 жыл бұрын

Hi Nico, would you recommend a Linea Mini for someone who only uses a Jura machine so far and want to upgrade to a manual espresso machine?

@ArtistiCoffeeRoasters 2 жыл бұрын

The mini is a fantastic machine for espresso and milk based coffee, you can’t go wrong. It’s a big price jump. But worth it

@dylanpetit 2 жыл бұрын

Could you please tell me which basket do you use? I've seen really different results using 17g or 21g La Marzocco baskets. Thanks a lot!

@ArtistiCoffeeRoasters 2 жыл бұрын

we use the 21g straight wall LM or VST baskets and we put 22.5g coffee in

@sanambista8135 2 жыл бұрын

According to you the first cup of espresso it taste molasis which is sweet if we wanted to make the coffee more sweet dominating in a short time of extraction specially in brazilian beans by what we can eliminate that acidity and the bitterness comming out from the underdeveloped part of coffee?

@ArtistiCoffeeRoasters 2 жыл бұрын

Hi, not really sure what your asking?

@penultimatename6677 2 жыл бұрын

I usually stir. I have the James Hoffmann small spoons. In contradiction I don't stir when making a cappuccino. You offered a way to time a shot without a scale or timer. The part that spins my head around. You want the general rule of 27 to 30 seconds out no matter if it is ristretto, normal or lungo. Am I correct? Which means the grinder needs to be adjusted. I have a decent understanding about where to set the grinder for a normal. Of course I am timing and weighing the output. If you do not originally figure this out. Then it could take a dozen shots to get to the four color stages. Or am I over complicating it?

@ArtistiCoffeeRoasters 2 жыл бұрын

We are offering a way to know when you have a full extraction for Esprssso no matter the Grind amount, and not having a scale or timer, if you have these you can refine this process.

@dacas2628 9 ай бұрын

Why my espresso taking 45 seconds (too much, counting preinfusion time) 18 grams in, 36 ou it always look dark during extraction?

@lucashipkins 2 жыл бұрын

Thanks! Now I'm off to pull a ristretto, at 6pm.

@ArtistiCoffeeRoasters 2 жыл бұрын

Sweet dreams! When you get to sleep at 6am 😂

@mshohman 2 жыл бұрын

Excellent video! Just great information, well told, I was never wandering with unnecessary distractions. Always on point. I learned a lot, and will most def try the no stir, 3 sip technique. I am a stir and 3 sip kinda guy now... Hey quick question, what;s your view on how long to wait after pulling the shot before that 1st sip? I have been waiting a few minutes for a while, but now I find it's better if I get right after it, say 30-60 seconds.

@ArtistiCoffeeRoasters 2 жыл бұрын

Thanks, great question, if your brewing at 84-92 I go straight in, one it’s the n the saucer and boom! It’s in the mouth. That’s if you can handle the high temp in your mouth. Letting it cool a little will change the flavours, and I find that when I’m served and espresso from a cafe, it sat on the bar for a few mins prior to serving. So it’s 3-4 mins sometimes which is not ideal

@sharkremus 9 ай бұрын

great content. is it only me who noticed that tamping spin at the end could cause channeling?

@ArtistiCoffeeRoasters 8 ай бұрын

Unlikely to cause channeling. It helps to ensure any fines are added to the puck so they don’t float.

@sean6023 2 жыл бұрын

I was expecting the first drip of extracted espresso has alot of sourness?

@desireelabelle6912 Күн бұрын

❤❤❤❤

@firenzeong317 2 жыл бұрын

Do you stir the espresso with sugar before pouring milk or just swirl the cup or pour some milk and stir then finish the rest? Some says stirring the sugar with espresso will break the crème of the espresso. Is that true?

@ArtistiCoffeeRoasters 2 жыл бұрын

Yes it will break the creama a little, however if your adding sugar it’s best the melt it in the Esprssso so that all the sweetness is thru the hole cup, not sitting on the bottom of the cup

@firenzeong317 2 жыл бұрын

I normally do exactly what you suggested here because I noticed the sugar is melted in the espresso while streaming the milk. I just swirl the cup,a little before pouring the milk. Than you for your valuable advice. 🙏👍✔️

@jamel4552 2 жыл бұрын

Is it common practice for coffee shops to use high doses with finer grinds and shorter yields? Most literature and education you read says 18-20 and Italian blends even lower. I assume this is because most customers order milk based drinks and not espresso?

@ArtistiCoffeeRoasters 2 жыл бұрын

Yes, and check the dates of this literature, if it’s more than 10 years old then the times have changed

@antb5494 2 жыл бұрын

Long time swirler here

@ArtistiCoffeeRoasters 2 жыл бұрын

Nice!

@riffmeisterkl 2 жыл бұрын

Someone told me that domestic E61 machines don’t extract doses greater than 19g well. He said under extraction tends to happen if dosing 21g. Is this true?

@ArtistiCoffeeRoasters 2 жыл бұрын

Not true, the e61 is the standard of excellence for Esprssso across so many brands.

@riffmeisterkl 2 жыл бұрын

@@ArtistiCoffeeRoasters so if we are dosing 19g, I can still stop the extraction just as it starts to blonde - and Ideally end up with 38g if 1:2 ratio. What would be the main reason for going 22.5? Just more espresso? Or is the 45g output work better with the milk volume for a latte/flat white?