Extract Everything 007: The Salami Shot | Espresso Extraction Exercise for New Baristas
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- Опубликовано: 28 сен 2024
- This exercise will help your newer baristas understand what's really going on as your shot is extracting.
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it would be cool to offer this as an educational flight to the customer. id pay 20$ for that
Probably should cost much less since it's only 2 shots of espresso in the end :)
Pair it with a bag of beans you go home with for a bit of a higher price. Local roasters should jump on an idea like that!
@@JapaneseLanguageMentor people tend to forget that in such a scenario you are not only paying for the end product, but the knowledge and skill involved of the Batista and their time involvement, both in showing you and learning themselves.
That's like arguing to the people building your house you're only going to pay for material costs.
@@eccomi21 Of course. I think it depends on how you market it/present it. I was just envisioning 6 cups and a card explaining it. That's probably the best for a business anyway if there is demand for such a product/service. Precisely because you don't have to pay for the employee's time. Like if you get a lot of espresso orders, it might work.
"Eduspresso" Flight ------- $6
2-espresso flight that teaches you light vs dark and underextracted vs overextracted
A huge factor to consider is that your customer is paying for a bad drink. If you charge too high, they're like "That was awful (and fun) but I paid $20 for that???" So, if you were to market this, I think it would fail. But if you do a coffee class and include this into it, it would probably succeed.
another knowledge that you can't get in the manual book but by years in the field. great stuff as always and we also do that "salami style" shoot and judge the espresso by visual to measure maximum extraction of each coffee we put on the porta
Yup it's such a useful training tool
Baca, you're such a good teacher. Just the right amount of knowledge to digest and you do it in such an engaging, relatable and enjoyable way.
Keep doing what you're doing man.
Keith from Sydney.
I appreciate that Keith, thanks so much!
This video was on my recommended for about 2 months and I never watched it because I didn't understand why SALAMI shot lol. Very good video and teaching.
Hi Chris, Thank you for making these videos! I'm new to home espresso and I can't overstate how helpful and concise your videos are. Cheers! - James
I love this so much - cant wait to give it a shot!
Thanks Charles!
Been doing this for years but am just now hearing the phrase "salami shot" and now my life is better.
I also do this with pourovers for every 30 second interval
Yeah I think I heard the phrase on an old forum at one point and it stuck. So weirdly satisfying.
Something rarely talked about is that the first one or two cups in this exercise will also tend to be relatively cold, or not hot enough, because most of the heat in your cup of espresso makes it through at the end of the pull. In the beginning, the puck absorbs a lot of heat from the water.
This was a really helpful video! Thanks!
Thanks Jed!
Excellent!
This is a lot like making cuts when distilling whiskey
This is such a fantastic idea, I can't wait to try this. Off to the cup store I suppose...!
Thanks Geoffrey - just extract in whatever you have lying around...except old clothes.
Nice Video. I want to try this soon!
Ive done this experiment many times. It's great to do with a new roast to figure out dose vs yeild but I really don't get why you split the shot? Why would you do this when it makes espresso taste to must worse. If I see a barista in a cafe do that I walk out and find a better cafe.
Is that the Malkohnig Peak you have in the background of this shot?
If so, how do you like that grinder for espresso?
What is it's "style" as far as espresso goes? The Peak/Lab sweet burrs do not seem similar to "SSP high uniformity", unimodal, fast flow burrs.
Aw mate this is epic. If I'm ever in west coast in the states I'd love to call in check you guys out.
Graham, UK
While I agree each cup will taste different based on where it was captured during the extraction process, I don't necessarily agree that it's accurate to evaluate an espresso shot taste because all six cups will always be one shot-one cup, all mixed together.
how do you answer when some baristas affirm that there is no over extraction but only bad roasting and bad grinding? I've heard that pushing the extraction well above the standard is not bad if you have an even roast/grind
you inspire me. thank you.
Thank you so much!
Just tried this, 10pm at night... I'm now buzzing..... =o)
That is commitment!
Since we have had the new coffee machine, it hasn't been quite right. With your help here, and other videos, we are now experiencing a coffee revolution!
Ummmmmmmm salaaami....tried this with some beans from Milan, got notes of hard, soppressata, and a serious capicolla finish😂
Just pulling your chain bro. I love your videos, both content and editing are outstanding. The new camera is legit, and next level addition. I have to check your page to see if you made a comprehensive dialing in the grind and shot vid.
This is genius
Does your grinder need to be more than 300 W to be considered good?
Thanks in advance.
this is amazing !
Thank you!
Thank you chris
You are so very welcome
awesome!!!!
This for sure gave new perspective for what it means to "extract everything"
However I became less confident when a customer asked for a single shot in a latte, I decided to split it; I was afraid it wasn't going to taste very good.Does this mean I'm serving a less extracted espresso drink and It not tasting as good as a full extraction? Would you suggest mixing the two together and pouring half in? I'm not too familiar with the purpose of splitting a shot in the first place. 🙀🌧
#baristaconfessions
If you split the shot with the spouts and catch the two sides they will be both great balanced singles - assuming everything else is in order. If you simply pull a shot sort (as seen here) to create a single then you get out of balance flavors even though the volume may be the same because you're not catching the full extraction. I might need to make a video on this.
Ok makes sense.
I have seen that happen very often where I may have the same volume in two separate shots pulled at the same amount of time, yet have different end weight. If you're talking about ristretto I would never pull a short shot for a single because of the imbalance, it's more practical to split it then.
Thanks for sharing this tip. :) I tried it today with 3 cups and ran the coffee 10 seconds between the cups. First cup tasted best, how should I adjust my shot?
I sure hope you figured it out by now, but I'm just learning espresso so I'm gonna guess. If you like the first cup (most under extracted) the most then the entire shot if combined was likely over extracted. So you need to get more volume, less extracted by reducing temperature, grinding coarser or just stopping the shot sooner (assuming volume would be ok).
Is that right?
Should taste from last to first... Once you tried the first you're not going to taste anything after that
Lifes too short to fuck about with this
Hi Chris , Thanks for your great videos.
I have an issue which annoys me a lot in the cafe and I would be so grateful if you answer it.
When I dial in my grinder for a single shot ( 9 grams in , 22.5 grams out (1 : 2.5) ) everything is okay and the coffee comes out in 34 seconds with a great taste. but with the same coffee, same grinder, same grinder setting and same espresso machine, the double shot(18 grams) will be 56 grams out(which has to be 45 grams) in 34 seconds .
What should I do to fix it? should increase my double shot dose or decrease the single shot?
please help me , I'm sure this is an issue for many baristas.
Thanks
In Australia at least I think most cafe's will only use one size basket (usually a double).
fwiw, this is also very fun and interesting with a V60.
Yup. Any time you have water passing through coffee you can party this way!
Let me guess: the first cup tastes a little bit like salami
Dude... Dude..... Be my dad please
Interesting vid, terrible name
like brewing tea with a gaiwan
Just need to comment and say I watch every video, you don't flaunt your opinions, your rhetoric consistently shows how much you want the coffee community to grow, and it's awesome.
Thanks Solomon - I appreciate that!
I guess I know what I'm doing tomorrow morning.
Grip it and rip it
@@RealChrisBaca A man of culture I see. Now I imagine you in very special pants when pulling shots
Nailed it again man. This series is life!
I like this idea, but I have questions. I understand the shot extraction differs as time passes, but one actual shot would be the equivalent of all the six cups mixed together, right? I’m sure the middle cups taste better, but the first and last cups would be included together in a real shot, right? So how does this help, and what does it show, exactly?
Exactly, the same question in my mind as I watch this. I hope someone can answer it.
Nice! Salami shots eh? Ive called them espresso flights and I have done this with all my co-workers that are even slightly interested in espresso. Cup 2 and 3 are almost always the winners!
Funny story: In SF one time, I had no cash on hand but I wanted a cappuccino . I went to a small place and offered them the espresso flight lesson for a free cappuccino. Twas a good trade.
Dave Gregory that’s a cool story!
Why would anyone thumbs down videos like this?? Great idea and thanks for sharing! I've been a coffee person in a while but haven't thought of this! :)
GREAT IDEA!!!! helped me so much
Interesting idea. Mine didn't taste like salami though 😀
Honestly, the first, second and third best coffee chanel on youtube, so much valuable content and creative ideas
Felix Dominick don’t forget james hoffmann 😉
the way u ended the video made me subscribe lol, can't wait for ur new videos !
Awesome stuff, Chris!
Hey have you ever done something like this with pour over coffee? Would there be any logic in doing so?
zachary pavilonis Totally! One can do this with a v60 for example but then one might divide into 15-30s slices. 6 slices every 20s equals 3 minutes target brew. (Might want to go slightly over the target time)
It helps a lot to have a stand so one can do the slide a cup under like the espresso Chris showed. 🙏🏼☕🔥
Cool! Thanks so much, Michael!
You can google Tetsu Kasuya's 4-6 method where you pulse pour when the previous pour is drained completely, using different cups for different pours
Yup what Michel said. It's not as wild as with espresso but same idea for sure
Hi, Chris! Your instruction videos are really great! This is something I have to try! Your video on how to hold the jug when steaming milk not only was a game changer for me, but it's helping me noticeably help other people on some forums I visit! The only thing I learned that compares is visualizing the Target symbol over the jug; red means stop, white means go! Perhaps the most brilliant thing I was ever taught! I'm probably 30 years your senior, and Skateboarding was my favorite thing in life when I was your age, I spent my teens getting up at 4am with my buds, sneaking into empty apartment building pools in Brooklyn, New York!
This experiment is not as informative as it first seems and if done as described here, will give wrong impressions:
For, all "shot parts" after the very first one are lacking the "content" of the shot parts that preceded them.
A whole shot that was stopped, say, after 20 seconds, would not taste like shot part number 4, but like the sum of shoat parts number 1, 2, 3 and 4.
It is possible to get close to what this experiment was set out to achieve:
Taste a bit of shot part number 1,
Mix the rest of shot part number 1 with shot part number 2,
Taste a bit of the sum of shot parts 1 and 2,
Mix the rest of their sum with shot part number 3,
etc.
Bare in mind, however, that the act of tasting will remove "content", thereby making it difficult to not alter the actual proportion of each shot part in the whole.
Now that I think of it, it's a bit like that one interpretation of quantum mechanics:
The mere act of observing alters what is being observed. : D
Muy buen ejerciciooooo!!! gracias.
very enjoyable video. presents good info without a bunch of garbage.
Why drink from each cup individually? Shouldn't you add the cups to the first cup as you dial in your taste?
amazing !!!!
Salami shot sounds like a camera direction on a porno set.
I'm gonna try this! Thanks a lot man.
Remember that none of those slices will taste like all of them together. My question for experts is that if they're given large amounts of each slice, how would they mix them to make their ideal shot?
Why stir the shot?
I've learned I like coffee pulled in the 21-25 second range at one of my local coffee shops, and definitely poured into a demitasse immediately after being pulled, paper cups seem to ruin the flavor really fast
Imagine having a slice of actual salami to cleanse the pallet betwixt the cups.
And I'm off to grind some coffee :-)
Thanks so much for this video, really appreciate how you go about teaching others. Stay dialed ;-)
Of course water temp, water pressure, balancing the grinds to prevent channelling in the portafilter, and even pressured tamping also play their roles as well.
But sample tasting the middle cup is a good starting point when aiming for an overall flavor profile, yes.
Thank you
I'm about to give up on the non-pressurised basket...I recently got 1 for my Delonghi dedica 685 but the coffee seems to always come out under-extracted (around 18 seconds exctraction, thin crema that dissipates fast). I tried everything: tamping harder, grinding finer, dosing 7-8-9 grams (I'm using a single basket). The beans are freshly roasted too. I thought the problem could be my grinder (Ariete grinder pro) not being able to grind fine enough, so I asked my local coffee shop to grind it for me: same results. Any last tips before I give up and go back to pressurised basket?
nuovosalario nuovosalario I had this issue with my old breville. May not be proper but it worked beautifully. What I did was fill the portafilter just enough to where I could tamp at about half-3/4 of the pressure of a normal tamp and not have any metal to metal contact, then fill the rest as usual and tamp again. Got a consistent 30 second pull with great crema.
@@Valspartame_Maelstrom I'll definitely give it a try, thank you for the heads up
nuovosalario let me know how/if it works out for you.
@@Valspartame_Maelstrom I finally got fresh beans and tried your method. Much longer extraction and thicker crema (when pouring sugar it floats a little on the surface before going down). Thank you so much I'm so glad I didn't waste my money on that grinder!
nuovosalario awesome. I’m glad to hear it worked out for you.
I usually use 4 parts 10 sec, 20 sec, 30 sec and lastly until 60 sec
he drinks a lot of coffee yet his teeth are pretty white. curious how
Why did I focus on your mouth instead of other things of the video
Wouldn't it make more sense to start the tasting with the last part of the shot....if you start with the beginning of the shot right away, you won't get the same impression about the 'lighter' tastes of the following portions. Or even better maybe do the tasting twice and go both directions? Anyway great idea.
either way works, but I like to start with the beginning to maximize the face changer effect. Leaves a more powerful impression.
just great, the best advice about extraction, tnx Baca
This is my favorite espresso tutorial
Thank you. Seems like a great palate training tool
Where did you get your espresso cup?
Thanks for the idea to help with training!! This is gonna be so much fun!
Bagus sekali 😊
what a great!!!!! idea! omg!!! thank you for sharing!
Hi Chris! What would you suggest as the best way to decide on the best brew ratio for espressos for a particular type of bean, while minimising coffee wastage? Would the salami shot help? Or maybe cupping? I personally feel its a hard thing to do for a beginner.
Big question! It is hard for beginners for sure - also hard to type so I'll have to make a vid at some point. My non-answer answer is to start with the roasters recommendations and if it tastes to "bottom heavy" or "watery" adjust accordingly. I know that's just a tiny bite...
I'm seriously amazed at how helpful and attentive you really are to the youtube coffee community. I'm very grateful.
Fair answer. To be honest, I don't really know what I'm even chasing! I brew. I taste. I like. but I always feel like it could be better.. but I don't know what that would actually taste like..??
Maybe it's just another reason I use to justify buying new coffee toys and gadgets? haha. Anyways, lookin forward for more of your vids!
You rock dude! Did this at our shop today (Bad Owl Coffee, in Las Vegas.) When you said salty on that first cup I was like whaaaa? But sure enough it was salty!! Thank you for the great vids!!
Small world. I live in Vegas and I've been to Bad Owl! Been watching Chris for a long time and I'm glad to know you guys are on the same wavelength as far as quality of coffee goes. Cheers
You're so welcome. Glad you could get some use out of it my man!
Thanks for sharing the video Baca! I will try this tomorrow hehe... Salami shot nice try for finding names haha! 🤘🏻😎
Yeah I read it somewhere so I can't claim it but I got nothing better so hey!
i'm curious chris about under-extraction... you said if it tastes under-extracted maybe you're running not enough water through the coffee or using too much coffee...but I'm curious about what it means if you pull your shot super super quick, like say in 10-12 seconds for 17 grams of coffee. Because the water has less contact time with the coffee, it will be under-extracted? And it won't matter really what your beverage weight to coffee weight ratio is...it will still be under-extracted? Is this correct?
Yes. There are multiple ways to get underextraction: too little contact time, grind setting, too much coffee / too little water, the list goes on. This is just looking at one example
I can't believe it's night time, I need to try this asap!
🤯
I'd have thought "Salami" because it's got bits and pieces of the whole animal, but 'chopped up' works too.
Oh, and 2019 says hello.
excellent method (Y)
Great practice that surely will help distribute the knowledge about expresso exctactions.
Amazing video and Great edit,enjoyed it ;)
keep doing the series,Im subscribed
Thanks so much Dani, I appreciate that!
Thanks Chris so helpful I am going to use that when I am training the new barista at the shop that I work at 😄👌🏼
You're so welcome Josh, glad you're getting use out of this!
Great Video! when you time you espressos in the video you said you time from the point when you press the button and engage the pump(37 from start to finish), do you time this way when you dial in as normal? (20-30 sec) Cause I've heard you're supposed to time from the first drop of coffee hitting the glas, but I've allways considered it wierd since the water starts hitting and extracting the coffee from the sencond you hit the button.
happy for answer! if my question made any sense×D
I always go from the time you turn on the pump!
RealChrisBaca Thanks for the answer! you're an ispiration for baristas around the world :D
great video. thanks for sharing
You're so welcome
What drop time of espresso should I look for, for perfect shot?
Maybe I recalled some expert said 30grams of yields for 27seconds (for standard 58mm portafilter). That means your grind setting is perfect and thus your shot
man you always have great ideas. thank you. hopefully one day we can drink a coffee together.
I appreciate that - and you are so welcome!
Sweet video! Cant wait to try this out myself at the shop! Keep em coming brotha. Peace!
Thanks Jonathan and will do!
I like these before I even play the video cuz that's how I roll
Hahaha. Ridin' Dirty!
I’m just starting my espresso journey and this made total sense especially tasting over/under extracted is really hard for me. Thank man! (Also applying your milk steaming tips)
Chris, what water filtration do you recommend?
We use Pullman filtration at the shop
geez thanks for the vid most helpfull video
You're so welcome!
top notch
thank you very much Mr Baca
You're quite welcome Isaac
is it doable for pour over?
Yes just less intense difference for the new trainee
Great video, you are an excellent speaker!
Thank Jarrett!
Excellent stuff Chris.. thanks 🙏
Thanks Wilfredo!
Incredible content!
Thanks Ruth! ^__^
Sweet ceramic ware
It's that Not Neutral game
Love stuff like this. Thanks!
My pleasure!
This is an awesome excercise! I've been doing this with my trainees for a while now. Totally agree with how powerful it is even if the new Baristas aren't used to the flavours in espresso. Why is it called the Salami Method? (definitely calling it this now!)
I think it might have to do something with the 6 cups lined up, like a salami!
At the very end of the video 05:22 he says:" Salami, because chopped up... like salami. Stupid name"
lVloe ah ok! Thanks, missed that bit
No Problem, Luke :)
I read it or heard someone say it back in the day and just stuck with it. Kinda goofy but I can deal!