3:18 "If you increase your dose, you may need to coarsened up your grind to achieve the target extraction to compensate for the influx in coffee. If you decrease your dose, you may need to grind finer to compensate." I got it! Thanks.

6:30 Wow, by far one of the best explanations of what is going on while making espresso. 😊 thanks very much. This really helps me in my espresso journey. Greeting from The Netherlands.

I use 18g and pull 42g of espresso with my 58mm basket. This take 30 seconds. I make sure I rake deep and surface before each pull. I also use a 20 and 22 gram basket for greater pulls. I gave barista pro baskets, IMS protec screen, cafawerks gasket on Mt bezzera bz 13.

Very clear explanation, thank you.

Well done! this is the best descriptive & visual clip I have seen about the making of an espresso - 15 years ago when I learned to make espresso coffee at a commercial school for coffee making, (that was before people adopted the label of barista), there was no mention of channelling which explains so much about commercial cafe produced coffee -not only do they not adjust the grind according to dosage you are lucky if they tamp it. I was taught that humidity impacts on the grind and therefore one adjusts the grind through the course of the day I think that was bunkum. What you have advocated makes such sense . I make better coffee at home than any commercial cafe I have been to & even with my Nespresso capsule machine (I don't use their capsules there are better quality products in the marketplace) I pre-infuse the coffee by waiting for the first drop to appear in the extraction, pause the machine for 4 secs then continue the extraction - the crema is the jewel in the crown for me - and a coffee roast, low in acidity that is well rounded with a nutty flavour - No sugar or milk is pure bliss. And yes I did not pursue the barista career or anything in hospitality - a technician thrives on good coffee.

Kudos to Julia and the rest of the Clive Coffee team for a very informative and well-presented video! As an organic chemist, though, some of the incorrectly drawn chemical structures detracted from an otherwise spot-on presentation.

i use 20g (45g out) in my 20g IMS basket & i'm, really happy with the result.

Very good explanation

This is really informative!

Very good explanation, I have 49 mm portofilter and a double basket, I put a gram 8 g of very fine coffee and I have a good espresso

Great job. Thanks a lot!

This was incredibly helpful, thank you!

I did appreciate these great pieces of knowledge. Now off to the coffee bar to try them! Thank you again!

Great information thank you Clive!! Keep me informed!

Great suggestions!

Great video for newbies. Thanks.

very informative overview! any tips for 49mm manual lever machines?

Great video! Actually very helpful and straight-forward

She is very nice, calm and articulates well. Great info as i am also trying to optimize my experience....

I finally understand - the puck height is important! :)

Thank you for the very informative video.

Excellent summary!

Such a wonderful video. Thank you so much

Nice 👌 and I am watching all that before bed, now I can’t wait to the morning to wake up and tune my machine ON ☕️

great video - This is validation of what I have been doing now for a year. Great shots and using local roaster with freshest beans makes it even more nonresistant.

Wow, just tried it. 16g in, 30g out. Absolutely delicious. No bitterness, no sourness, just smooth and delicious.

nice grinder!

Iam Omar from Morocco, you look and sound great THANK YOU

Neatly presented all the small adjustments one can try. My addendum would be to not to lose your mind. Try small changes and taste the results. But don’t waste coffee chasing perfection - you’ll run out of coffee 😉

In Italy you're going to get closer to 7/14gm for single and double in a traditional shop.

That was interesting and helpful, thank you. My new machine arrived today and I prepared with loads and loads of videos and pages of info. I got some somewhat decent result even. What I wasn't prepared for was the heart rate of a hummingbird in heat. I tried a lot of coffee today 😵‍💫

I just go for 14g grounded and a yield between 28 to 35 depending on the size of the cup if is a small 10 or 12 oz cup or if I am going for a 16 oz cup I go 1:2.5 from my 14g basket. I always use the same light roast beans so I finely ground them

Tamping pressure is an important factor too!

Good tips. The one that really helped me out was the Preinfusion "right around the first drop to increase to full pressure" one; currently brewing on a Rancilio Silvia & I rely on manual preinfusion (opening the steam wand right before I hit the brew button) - this tip really helped me go from "good" to "great" espresso!

a lot of coffee videos on youtube are so pretentious and painful to watch, this video was straight to the point and very clear. thankyou

Great video. THANKS

this is the best instructional video about espresso. I learn a lot. And most of all, she is cute.

I'm a new Breville user since Christmas 2023. I'm also an engineer and have been taking lots of notes about the pulls for the locally roasted beans I have access to. I have had a lot of REALLY good coffee since new years. I mean like sipping it and literally saying out loud "Damn...that's good coffee!" But honestly...even the 'bad' coffee this thing makes when I get it wrong is epically better than drip coffee. I'll continue to chase the dose for every bag I get, but I can't believe how good coffee can be from a decent home machine.

58mm basket, one of my favorites is a more chocolaty coffee very low in accid i'm on 17,4g in 36 out in 25 secs

Really good explanation this. I use a pretty basic DeLonghi Dedica, which does have a preset pre-infusion time. After a lot of tweaking I found14.5g in a 14-16g, 51mm IMS basket with a good rake and a solid tamp works well for me. Any lower dose or poor prep and I get channelling. 30g of liquid out in around 26 seconds is just about spot on. I occasionally pull a bad shot, but they are mostly pretty good and occasionally very good. If you really are struggling to nail your shots despite best efforts just make sure your beans are fresh. It can make a huge difference.

Great video Julia, I love the flexibility you present and your personality. I have a Profitec 700 with flow control for 1 week and I experiment with it, love it. What do you suggest how to get a perfect pre infusion? Using the first step lever? shutting the flow control all the way for 5 seconds with the lever up and then open "full blast" or some other maneuvers? Thank you.

Wow very detailed explanation..keep up master👏👏👏

I get soggy puck from time to time. Someone suggested to increase the gap between puck and group head by reducing the dose. None of this work, and it failed constantly. Through many experiments, instead I increase the dose to 18.2g on my 54mm portafilter, it works consistently, also it produces sweeter taste, bitterness is gone.

Great video dig this !!!! ❤☕️👍🏽👍🏽👍🏽👍🏽😎

I make 2 cappuccino's same time, 19 gr of coffee, so 9.5gr per coffee. I am happy with the results.

This is a great explanation and I experienced the same. Until recently I was dosing 18,5 gram because it fitted my basket perfectly, resulted in a dry puck and every body seams to do so. After reading about Italians dosing no more than 14 gram in a double basket I tried it and I could grind a lot finer. It resulted in a way better espresso. This was at work using a 58mm ims basket. At home with a 51 mm basket I lowered my dose from 14 to 12 gram and had the same experience.

very informative

Great Video, nice info :)

The intro had my curiosity but the rest of the video had my attention.

I usually do 18g in and 36g out in 28 to 31 seconds. I want to try ristretto but it means making huge changes to the grinder setting. Also means experimenting and possibility throwing out grinds. I bought a measuring flask to see if I can determine density. There is a website explaining how to do it. My biggest problem is with purchasing different beans. The grinder setting will change. More experimentation. There should be a caliper type of device when squeezed can measure density in the bean. Based on this information one should be able to come up with a grinder setting based on density for the particular grinder. Obviously different grinders will have different settings. Then one can get pretty close on the first try with a new bean. After the first attempt which should not be a throw away one can dial in a better shot. Is there a way to test density to determine grind size?

it's really depends on how much your portafilter can handle. for example if you can fill 15gram to the brim before you tamp on la pavoni professional without spilling anything, it would be stupid if you try to fill 18gram ground coffee on 15gram basket size just because pro barista told you to do it.

Great video! I have to ask about the Espresso machine in this Clip, what brand and model is it? Super good looking!

I bought a DeLonghi machine and I thought that that was it. But soon after I found out that this espresso thing is incredibly difficult to learn 🙈 Maybe in the past they didn’t think that much about these things, but they just prepared espressos and drunk them 😄

As a VO actor, I appreciate your speech speed and enunciation. Very easy to understand 👍🏼

16g is the best for me. 54mm bottomless portafilter on Sage Barista Express

One question that I still have is how does grind size impact the flavor of the shot. If the primary factor is extraction timed the grind size changes, it would seem that there would be different flavor profiles would be extracted from a very fine grind to a more course grind. I have not seen any videos that test for this variable. I assume that could be done by testing different shot sizes to determine if there is a flavor difference between grinds. It would seem there would be an ideal grind for every roast.

How often should you decal your machine? Great tips on how to get a good cup of esspreso.😊

Love this! Just a question, I received a Swan Espresso machine with a 51mm portafilter, so would I need to use smaller doses with a finer grind? The other problem that I am also not sure of is there is no pre-infusion with this machine, is there a way around this problem?

I am opening a coffee stall right now ! thanks a lot for info

When my husband and I bought our first home espresso machine, a Rancilio, we were totally without all of these variables to juggle. We bought our beans shipped from StL company at that time and with the lowly single boiler had the best flavored shots ever! Now, with a fancy Rocket machine it doesnt seem like fun anymore with too much complication and too many people putting a demand on beans! The home espresso industry exploded since we bought our first machine in 1998. IMO, it's ALL about the beans. We used to get the best beans tho we were ignorant about roasting methods, grind size, expiration dates, storage---etc etc. We only had a humble Rocky grinder pretty much sticking to ignorance was bliss! Now beans are rather a crap shoot. And btw, the Italians who invented this marvelous way to enjoy caffeine dont go through all of this anxiety in quest for the perfect draw.

It all depends on caffee you cant say exactly I can say with lavazza gran espresso you need 7.1-7.3 gram with exact bar and temperature you will have perfect coffee And a big point is the milling machine

So I'm using a Crema coffee bottomless 54mm portafilter with a Breville Bambino Plus. I've been using 18g of coffee with 36 of output, on manual mode with around 10 secs of preinfusion at lower pressure and then around 28 secs of high pressure extraction starting from the first drop out of the portafilter. Would you suggest I make any changes to that routine as far as dose, timing etc?

Nice video for barista

When using pre infusion, do I start the timer when pre infusion starts or when the when I start pulling the shot? Also they said in a previous video that yous should time your shots to the lost drop, but sometimes it drips for couple of seconds, so should I take my cup early or finish pulling the shot at 23 seconds?

how about flow rate and pressure? machine like Decent can have those parameters adjusted too 🤔

In a Linea Mini, we got 17g and 21 g basket, which one would you recommend using for a 20 grams dose? Why?

I have a dark roasted robusta beans which is extremely bodied and creamy. But it is very unbalanced, there is too much bitterness and no acidity whatever i try to dial it. I dont know it will be constant or not, yet the last time i brew, i used 15gr and it ended up very fast extraction time in 15 sec. The time was frustrating to me but the was suprisingly good( nice crema, tastes of little acidity at last, still well bodied , balanced bitterness ). Do you think should i grind more and keep the extraction time above 20sec? Btw i use gcp with stock springbar.

Interesting... I seem to be having the opposite issue, whereby I have a 20g basket but dosing above 18g immediately causes massive channels along the side of my puck, even with WDT and a level tamp. Dosing lower and grinding finer gives me the right extraction range, but it tastes kind of bland and metallic. I'd love to grind coarser and dose higher (say, 19g), but this only works for roasts much darker than I like. My machine, notably, can only be lowered to about 9.5 bars... Any suggestions?

Ahhh, the ebb and flow of life. Good video. One of the main reasons I enjoy roasting, and espresso, is my love for tinkering and experimentation. If you are not into either, then just stick with pod coffee machines. I am constantly trying different beans from many different sources, consequently, I am frequently dialing in. I love it.

Very informative! Would like more information on how to diagnose a good extraction during the pull and by viewing the puck after the pull. For example, if the trickle/flow of espresso from the portafilter is not exactly centered during extraction, does this indicate a poor extraction? I typically don't get the indications of channeling that you describe (small streams shooting out of the portafilter) but often get an off center flow during the extraction. Also, Im not sure what to look for when evaluating the puck after the extraction is done. Thanks!

whats the best place to keep my dial to grind beans i normally have it in the middle half from course to fine but sometimes i have it from in the middle of fine to middle so i shorten it again but dont know ❤

Ooh that makes me sad cause I’m have a breville machine :c

I’ve pulled shots as a barista at a local coffee shop and now starting my own business from home using a Chefman espresso machine. I bought Lavazzo espresso italiano, pretty strong but should I use 7-10Grams for one shot then?

When is there too much dose in your basket? Is it a problem if the puck has marks of the brew head? I see that when I lower my dose I get channeling, but if I increase my dose I touch the group head.

That’s a $10,000 set up on the back counter. A home barista’s dream.

I have a Sage Bambino plus, I use distributor and all the modern tools available at the moment, 18.5 grs of coffee and with the naked portafilter I still get some channeling...Arrggg

Would like more info on pre-infusion. How do you get infusion without espresso developing?

What does is recommended for 51 mm basket non pressurized I tried 14 grams of coffee and am getting way to much liquid out like 70 to 100 grams and am going way over 30 secs. Water is sitting on puck also.

~15,3 to 16g (depending on the density of the beans) on 15g VST. Need to be a little more meticulous in the puck prep ^^

Interesting you saying that best to go as low g as you can before channelling happens. Not heard that before but has put my mind at rest as I have found 16g for my machine and bean choice to give the most flavour! Only downside is I get soggy basket, I will need to get a smaller capacity one. Would a 15g size fit 16g? If not next size up seems to be 18g

Hello i have a delonghi with a single basket that takes 7gr of coffee. Now i bought a IMS bottomless basket that uses 15-17gr of coffee will that be too much coffe to take at once for someone used to a expresso of 7gr?

19 in 45ish out for light roast always seems to give the best results for me. So, close to x2.5.

What Espresso glasses are the ones you put in the video?

Help... im 18g in and 36g out at 30 seconds on my Quick Mill Pippa and all my pucks jam in the group head?! The coffee tastes great, i have tried removing the portafilter earlyer and later yet i still get messy puck jams. Should i try less volume of beans?

Oh. I was using 20g ion 40g out at 45 seconds

I learned that I want 18g of grinded beans "in" and 36g of Espresso "out" and this has to be in 25-30 seconds. My machine has a built-in pre-infusion. Lets say I setup for 5 seconds of pre-infusion. When will I have to count the seconds of extraction? after the preinfusion or all in all?

How about home espresso like De’Longhi with 51mm double basket portafilter? How many grams will it fit the best? Should hit the target around how many seconds? Anyone had best pulled?

That hairdoo, WOAFT 😱

Should I use 18 grams or 20 grams for a 58 mm portsfilter?

I find light roast coffees very unforgiving. I roast and stop just before first crack finishes on a lot of coffees, and it is always a fight, but a good shot is very rewarding

Nice video

It's because what my original basket recommends 😄😄

With a 53mm basket, I always use 16.5 grams. Always works dead on for me.

and what about 51mm portafilters? I couldnt fit 18g in it, i have to go with 14-16g

I accidentally increased my dose, and like my shot pull for over 45 seconds, I got a little bit more espresso, but it tasted fantastic. Since then, I’ve been pulling longer shots, say around 40 seconds (after decreasing dose) am still pulling great shots. I’m using a lighter roast.

15g and 23 second for mine

When my puck falls apart like this ist my dose to high or too little? Grind to fine or too coarse?

2:57 laffs in 51mm porta-filter

How do I weigh a portafilter with a spout?

Hi. how about cup sizes? when you use different cup sizes, what variables should be considered?