Hey, thank you very much. I'm glad this video was helpful to you. 👍 After all, a correct grind setting is needed for a good espresso.

@@ahmeterginkarahan I use the OXO Burr grinder but I don't have an espresso machine. Just my Espro P7 French Press & my Bialetti Moka Pot. Both do make a great cupa & either wouldn't be possible without my OXO so I completely agree.

@@blacknwhitecookie8967 Ah yes I remember, that cool french press! 😎It must be great to make coffee with it. By the way, I added a v60 brew set to my equipment. Great videos are coming in a few days.🙌

@@ahmeterginkarahan I work from home & will definitely go through your playlist & comment if anything arises. I need to be ready & prepared for when I finally get a machine. Thanks Ahmet 🙂☕

@@blacknwhitecookie8967 Thanks man, I will always try to help. 🙌

Thanks 🙌

doesn't matter ☺️

Thank you so much. I am glad that my videos are useful. I made the portafilter leather handle myself ☺ I intend to put it up for sale in the future.

Uğur Bey selamlar, uzun videolarım genelde ipuçları içeriyor bu yüzden hepsini izlemenizi tavsiye ederim. Özellikle manual pre infusion videosuna bakın. Ön demleme süresini uzatmak daha yoğun ekstraksiyon almanın iyi bir yoludur. Double sepet ile 18gr doz 36gr espresso 30 saniyeyi hedefleyebilirsiniz. 30 saniyenin altında bitiyorsa bu videoda gördüğünüz yöntemle öğütme boyutunuzu küçültmeniz gerekir. 30 saniyeyi geçiyorsa tam tersi öğütme boyutunu büyütmelisiniz. Çekirdeğinizi daima taze kavrulmuş tercih edin ve 1 - 3 hafta arasında tüketmeye çalışın.

@@ahmeterginkarahan ilginize teşekkürler

Hey, I'm glad you like this video. I used the same amount of dose with each shot of espresso. You can adjust this as desired. If the dose is 19 grams, it will take a longer shot. But 18 grams is the right dose for me.

@@ahmeterginkarahan thank you!! Will give that a try, I have the breville smart grinder pro, but I get that it’s the same grinder:)

@@EthannnToo I didn't know they were the same. If that's fine. Please share the result here. It can be useful for viewers. 🙌🏻😊

Thank you! Comments like this motivate me!😊😊

The time should start as soon as you press the right button in my opinion. Extraction has started as soon as the hot water meets the coffee. The first drop that falls into the glass usually takes 6 to 7 seconds. I prefer to extend this time by a few seconds using manual pre-infusion. I pre-infuse until the first drop falls into the glass. This way I make sure to pressurize the entire basket after it's wet. If you don't know how to do this, you can check out my Manual Pre-infusion video. kzfaq.info/get/bejne/bZaFerhzxq6nfYE.html

Hope it was helpful. ☺🙌

I'm proud to be here to benefit my audience. Thank you very much for your compliment. I created a new Instagram account a few days ago. I'm there with the same name. you can follow me. thanks. instagram.com/ahmeterginkarahan

@@ahmeterginkarahan looking forward to following you there in your coffee journey!

@@damianhbk1 thank you so much. 🙌🏻

Hello, The hardness and roasting level of coffee beans may cause you to make some changes in your grinding settings. Correct grind setting is very important. So how do you know you found it? This is for me, 18 g dose 36 g yield (ratio 1:2) 25 - 35 sec flow. I also recommend getting a bottomless portafilter. This is necessary not only for a pleasant view, but also to understand whether there is channeling during the flow. WDT is the most effective way to prevent channeling. It didn't look like a recipe, but those are the rules. If you didn't get a good shot of espresso, follow these steps and try again. Cheers! 🙌

@@katehikesnatehigs7802 I started the timer as soon as I pressed the button and stopped the timer when the stream was finished.

This setting requires changes for each coffee bean. The setting where you get 30 seconds of espresso flow may be the best setting for you. Taste the espresso, it should not be sour or bitter. When you get a balanced espresso, you do not need to make any new settings.

How is the pressure level and channeling?

Hello, I agree with your thoughts. I present to you my observations of the best results I have ever had with the Sage Barista Express espresso machine. My prescriptions change over time as I get better results every day. I could not achieve a good extraction with the recommended 9bar pressure in the user manual. When I needed to extend the time, I grinded it finer and this caused the pressure in the basket to increase to 12 bar. I use WDT to deal with channeling issues but still have problems from time to time. I will give you a broad description. I use freshly roasted 1 - 2 weeks old 100% arabica blend beans. (Freshness significantly affects the creaminess and flavor, but it is a factor that increases the pressure as there is gas release. These are my own experiences.) 36 g yield for 18 g dose of coffee beans (ratio 1:2) Inner burr setting 4, Grinding size 4 (this may vary depending on the cleanliness and age of your grinder, you may need to grind finer if the burrs are old.) When grinding the coffee, I just add 18gr dose to the chamber, grind the whole and complete it in 2 parts. I use WDT after grinding the first half, and use WDT after grinding the second half. In this way, I was able to minimize the channeling problem. I use the coffee distribution tool. I tamp the coffee with 15 - 20 kg pressure. Flow: I pre-infuse manually until the first drop falls into the glass. This may take about 9 - 12 seconds. Then I release the button and wait for 36 grams of yield. I end the flow by pressing the button again at 36 g yield. The results I get with these settings in my own espresso machine usually vary between 30 - 36 seconds. In this case, you will have 10 seconds of pre-infusion followed by 20 seconds of flow. With a minimum of 30 seconds of extraction, you will get a sweet espresso. You can check out my last shot of espresso with this method. kzfaq.info/get/bejne/prSfhLx_nq3TlGg.html I hope this comment will be useful to everyone. ☺

nice explanation, thats why i always get a bitter result if i follow the 25-30sec rules, pre infusion not included in the count so a total of 40 with pre infusion. I always get a sweet spot in 20-25sec, start the timer when it pour. and it depends also with kind of beans. For me the most important is the taste and satisfaction. there a alot of debate online with this extraction guide. just begin or follow guidelines 25-30 and experiment according to your like. Every person has its own taste. Thank you again for a very nice and informative explanation

You did it right. Don't mind the pressure gauge. Try grind size 4 - 5. Pre-infuse for the first 8 - 10 seconds (until the first drop falls into the glass). Then get high pressure flow for 25 - 30 seconds and finish. 👇🏻 this video will help you. kzfaq.info/get/bejne/bZaFerhzxq6nfYE.html Good luck 😊

@@ahmeterginkarahan at grind size 6 the coffee is to fine and the liquid comes out way too slow. What is the benefit of the manual preinfusion? Thank you so much for your help.

Thanks Dams. Yes, exactly like that. I still use the same settings today and my coffee beans are always fresh. Freshly roasted coffee beans of different origins behave similarly for 1 - 5 weeks. This is what I've experienced. This issue is directly related to degassing. It may be necessary to reach more scientific explanations. I increase the temperature setting if the room temperature is low, but return to the standard settings during the hot summer months.

@@ahmeterginkarahan thanks. Weird cause if I put those settings : burr to 5/ grinder to 4, it gives me water. Extremely thin. So I have to put the burr to 1 and grinder to 4 to have something consistent

@@dams9151 I replied to someone else who had the same problem as you. This problem is very interesting... With the inner burr 1, the ground coffee should be almost the size of a Turkish coffee grind... I recommend that you completely disassemble your grinder assembly and clean it. It can be removed up to the fan under the burr. 😕

@@ahmeterginkarahan oh I didn’t know that. Thanks for the information. I have never seen any video about that. Have you done one by any chance or are you going to ?

@@dams9151 I have an old video but at the time I didn't know I could disassemble it down to the fan part. kzfaq.info/get/bejne/hsWAZrKhucDLZ6M.html I will renew this video, but there is another channel's video here. kzfaq.info/get/bejne/ZsB0nMxlnpmtgI0.html

There are several ways to find out if you're purchasing the right grind size coffee for your espresso machine. According to a 1:2 dose/yield ratio, you should finish the espresso flow in 25 - 35 seconds. If you stay below this time, finer grinding is required, if you stay above it, coarser grinding is required. For example, it is necessary to get 36 gr yield for 18 gr coffee.

@@ahmeterginkarahan thank you so much for this information. I'll try and figure it out. Is there also a yield for how much milk I should add for one espresso shot?

@@caparalph There are many ways to prepare espresso-based milk drinks. However, espresso alone does not contain milk in itself. You can find plenty of video examples on my channel. Milk drink videos are also available. You can ask your questions about milk under the related videos. 🙌🙂

@@ahmeterginkarahan many thanks!

in this condition, if the Pre-infusion time is less than 8 seconds, I'd go for a finer grind.. If it's longer than 8 seconds, I taste 46 g of espresso. If it's sour, I'll go for the fine grind again. These values are very close to the lower extraction limit. 30 second flow and 36 g subtraction, including pre-infusion time, will be the best result. 🙌🏻😊

I started the timer 3-4 seconds late. Flow starts after 7 - 10 seconds with each shot. You can check out my latest long videos. I make better espresso. kzfaq.info/get/bejne/prSfhLx_nq3TlGg.html

I made the leather handle myself. 🙂

@@ahmeterginkarahan thanx but what i meant is the single extraction, mine has two ports extraction, but yours is single from the mid. Dont know the names of this. But this ain't standard, right?

@@mohammadkhalil8553 The metal part of the old portafilter is broken. I also attached the wooden handle to the portafilter I just bought. In fact, all of the screws are the same, they are compatible with each other.

Selamlar, her kahve çekirdeği aynı ayarda demlenemez ancak bir giriş ayarı isterseniz bildiğim bir kahve çekirdeğine göre öğütme ayarı vereceğim. İletkenlik seviyesi 100-140 μS/cm arasında bir su seçin. Ben Fuska su kullanıyorum memnunum. Espressoperfetto.com dan cafe miscela kahve çekirdeği alın, tüm indirimsiz ürünlerde geçerli ahmeterginkarahan5 indirim kodunu kullanabilirsiniz. Önce makineyi fişten çekin ve öğütme grubunu şu videomdaki gibi temizleyin. Dikkat edin keçeyi yırtmayın sonra bulmanız çok zor olur 😊 kzfaq.infoTqqNrkZvSE0?si=RkMp5mfMntWTLXPj İç çapağı seviye 4 e ayarlayın, makinanın solundaki öğütme boyutunu 5 e ayarlayın. 5 - 10g çekirdeği bu ayarlar ile öğütün ve kullanmayın. 18g kahve çekirdeğinizi tarttıktan sonra öğütün ve öğüttüğünüz çekirdeğin 18g olarak çıktığından emin olun, hassas tartıda portafiltrenin darasını alarak yapabilirsiniz. Kullandığınız sepet tek duvarlı duble sepet olmalı. Tabanında bir çok delik olsan büyükçe bir sepetiniz var onu kullanıyorsunuz. WDT yöntemini kısaca araştırın. Sepetteki öğütülmüş kahve çekirdeklerinize bir iğne yardımı ile bu yöntemi uygulayın. Amaç öğütülmüş kahvelerin topaklarını dağıtıp toz haline getirmeye ve sepet içine nazikçe eşit miktarda yaymaya çalışmak. Daha sonra portafiltrenizi birkaç kez yavaşça tezgaha vurun. Kahve tanelerinin tabana doğru sıkıştığını göreceksiniz. Son işlem tamping, tamper yardımı ile 13 15 kg kadar basınçla dik bir şekilde portafiltreye sadece bir kez bastırmalısınız. Sıkıştırdığınız kahve yüzeyinin yamuk olmamasına dikkat edin. Aksi takdirde bir taraf daha çok demlenecek ve dengesiz tatlar oluşturacaktır. Sepetiniz hazır. Portafiltrenizi grup başlığına yerleştirmeden önce bir kez sıcak akıtın böylece beklemiş suyu tahliye edecek ve daha taze su ile demleyeceksiniz. Bu noktada double shot tuşuna basarak demleyemeyi başlatabilirsiniz ama en iyi ayarı bulmak istiyorsanız bunu manuel yapmanızı tavsiye ederim ki onunla ilgili de bir videom var. kzfaq.info/get/bejne/bZaFerhzxq6nfYE.htmlsi=c-704cWnK-R29IOC Bu videoda double shot tuşuna basılı tutarak akışı başlatıyorum. 10 - 12 saniye boyunca kahveden ilk damlanın gelmesini bekliyorum ve ardından tuştan parmağımı kaldırdığımda basıncın yükselerek suyun kahveyi demlemesini sağlıyorum. (Bu işlemin adı ön demlemedir. Düşük basınç ile nazikçe sepetteki kahveleri ıslatır ve çözünmenin kolaylaşmasını sağlar.) ilk tuşa bastığım anda tartımın süresini de başlatıyorum ve tartıda 36 g espresso gördüğüm an tekrar double shot tuşuna bir kez basıp çekerek demlemeyi durduruyorum. Şimdi espressonuzu karıştırın ve 30 saniye sonra bir tadım yapın. Eğer tadı acı ile muhtemelen demleme süreniz de 40 saniye civarında olmuştur. Bu durumda makinenin solundaki öğütme ayarını büyütmeniz gerekir. 5ten 8e yükseltin. Bu ayar ile en az 2 kez demleme yapmadan ayarınızı değiştirmeyin çünkü haznede biriken eski öğütülmüş çekirdeklerden ancak kurtulacaksınız. Yeniden bir 18g sepet hazırlayın ve 36g çıktıya 26-32 saniyede ulaşmayı hedefleyin. Bu çekirdekler ile en ideal tadı 30 saniye civarlarında bulabileceğinizi düşünüyorum. Tat ne acı ne de ekşi olmalıdır. Cafe Miscela; Kremalı gövdeli düşük asiditeli bir harmandır. Bu pratik zamanla çok kolay hale gelir ve aynı çekirdeği kullandıkça sık sık ayar değiştirmezsiniz. Unutmayın, tat ekşi ise daha ince, tat acı ise daha kalın öğütmelisiniz. Başka çekirdeğiniz için tarif vermem mümkün değil ama yine de aynı ayarları deneyin belki daha iyi bir tat yakalarsınız. Tartı şart mı? Evet Taze çekirdek şart mı? Evet kavrulduktan sonra 1 haftada tatlar oturur 2 3 aya kadar keyifle tüketebilirsiniz. Makine üzerindeki grind amount ayarı önemsizdir. Öğütme miktarını belirler ama bunu kullanmayın, maksimuma alın ve öğütmeyi kendiniz başlatın ve bittiğinde kendiniz durdurun. Ayrıca hazneye kahve doldurmayın çünkü hızla bayatlayacaktır. Her seferinde öğüttüğünüz miktarı bilmeniz için tel doz 18g kahve öğütün. Çekirdekleri gölgede ve kendi ambalajında havasını alarak saklayın. Diğer sepetleri kullanmayın çünkü single sepet ile doğru ekstraksiyon çok zordur. Yine de ilgilenirseniz bir video da onun için bırakayım ve ben kaçayım. kzfaq.info/get/bejne/aJqXbKmXnbW1mZ8.htmlsi=66VhKZWAJaQg-exB Umarım tüm abonelerim için faydalı olur. İyi kahve keyifleri dilerim 🙌🏻

@@ahmeterginkarahan valla emeğinize parmaklarınıza sağlık :) çok teşekkürler çok yardımcı oldunuz

I will try this by increasing the dose by 1 g. 👍

Oh yes, I understand. I had terrible shots at first too. You can adjust the grinder inner burr by watching this video. You should also make sure you use fresh coffee. Believe me, the 3 hours you set aside for practice today will cause you to drink a better espresso tomorrow. You must take time. You must finish in 25 30 seconds. add 18g dose to double basket. Try to get 36 g yield. 🙌

@@ahmeterginkarahan thanks so much for responding, i will try , why do you press on program befor you press in 2 shots button ?

@@naemmograbi384 This allows you to set the espresso shot duration. You press the program key and then you start the shot, then you press the same key a second time to stop it. The machine will memorize it. For the next shot, it will be enough to just press the double shot button. You make the same shot as your previous shot. With this it is possible to program single-shot or double-shot buttons. Check out this video after you experience it. If you still have questions, I'm ready to answer. 🙌kzfaq.info/get/bejne/bZaFerhzxq6nfYE.html

I always use freshly roasted arabica coffee beans. Inner burr 4 grind size 4 - 5. I've been making delicious espresso shots with these settings for a long time. Start with these settings, then change your grinding settings until you get an 18g dose of 36g yield in 30 seconds. The smaller the grind size, the longer the extraction time. Use manual pre-infusion for the first 10 seconds, aim for a total extraction of 30 seconds. This video can help you. kzfaq.info/get/bejne/bZaFerhzxq6nfYE.html