Secret of making a NICE ESPRESSO. (I am having a Breville - The Barista Pro Coffee Machine. I am using a DOUBLE DOSE FILTER for one cup coffee. Hence I hope you will experience the same effect when making a cup of coffee) When making a espresso, you must notice the coffee drippings out of the filter. They (coffee drippings) have summarily 3 distinct colors of changing stages. They (coffee drippings) are: (1) Black dark color .... VERY BITTER (2) Golden color ..... NO BITTER (3) Light yellow color ..... WATERY If you like BITTER, then get (1) and (2) above. If you want NO BITTER at all, try to get (2) ONLY.... This is the BEST TASTE at all. So, when you see this LIGHT YELLOW COLOR ==> PRESS "TURN OFF" YOUR COFFEE DRIPPING! DON'T EVER GET (3), because it is too WATERY, meaning too much water added to your coffee is no good. Hence, too much milk into your ESPRESSO also give you not a nice taste, as you also feel TOO WATERY. Try and experience the taste of what I've mentioned above.
Rough example: darker roasts like shorter ratios and lighter roasts like longer ratios. It's really hard to properly extract light roasts with a 1:2 for example. Dark roasts may taste acrid and bitter at a 1:2 and would subsequently be better at a 1:1.5.
Another reason might be what I came across today. I have a cheaper machine (ecp3420) which typically puts out 9 bars of pressure and is around 92C or 93C, and a medium roast from Guatemala with the Timemore C3 Max set to 9 clicks. According to my grinder, it says 7 or 8 clicks is for espresso but can go down to 5 clicks without touching burrs. With 9 clicks it is somewhat coarse. I tried many times to get a balanced shot in a reasonable time (20-35 second range). Tried 1:1.5 as well as 1:2 and 1:2.5 but it tasted weak or harsh/bitter/sour. Finally tried 1:3 and it was perfect. If one grinds coarser, I would imagine increasing the yield would balance the decrease in extraction from bigger particles with comparatively less surface area. So more water passes through less surface area to increase extraction so it is no longer sour from under-extraction. TL;DR: Weaker, limited machines and non-espresso focuses grinders that may have to err on the courser side have to make up for it through greater yield. Sacrifices body due to dilution but gains balance/flavor.
Ok, but….. 36 grams out in yield barely gets you an ounce in a half volumetrically, and most coffee ‘recipes’ are based off a double shot (2 ounces) How do you square this with people’s expectations when making various espresso drinks.
Most people aren’t measuring the volume of the espresso going into their drink, so I’m not sure how their expectations will be effected. When a recipe calls for a double shot of espresso it just means a shot pulled using a double basket, so approximately 18g of coffee rather than 9g for a single shot.
exactly but most importantly is : Dont get too stuck up on the timings as long as you like whats in the cup it can be 35 seconds or more you can still pull amazing shots. couple grams more or less also dont really hurt.
That’s just the way coffee is. Coffee is a complex thing. If you want to not bother with this then just drink cafatiere coffee or whatever. But this is how espresso is, there’s no way round it.
@@atticustay1 It has reached ridiculous levels of fussiness. All you need is a very good grinder, a decent coffee machine, a wee bit of know-how and good coffee will result every time.
@@EricMurphy410 You think I give a shit about how the geeks and nerds make coffee? Sorry to disappoint you then. Nothing to do with me. The big coffee companies will continue to churn out machine after machine knowing that the nerds will continue to buy. It’s more to do with making money not coffee.
Woo I love ❤️ your explanation
Secret of making a NICE ESPRESSO.
(I am having a Breville - The Barista Pro Coffee Machine. I am using a DOUBLE DOSE FILTER for one cup coffee. Hence I hope you will experience the same effect when making a cup of coffee)
When making a espresso, you must notice the coffee drippings out of the filter. They (coffee drippings) have summarily 3 distinct colors of changing stages. They (coffee drippings) are:
(1) Black dark color .... VERY BITTER
(2) Golden color ..... NO BITTER
(3) Light yellow color ..... WATERY
If you like BITTER, then get (1) and (2) above.
If you want NO BITTER at all, try to get (2) ONLY.... This is the BEST TASTE at all. So, when you see this LIGHT YELLOW COLOR ==> PRESS "TURN OFF" YOUR COFFEE DRIPPING!
DON'T EVER GET (3), because it is too WATERY, meaning too much water added to your coffee is no good.
Hence, too much milk into your ESPRESSO also give you not a nice taste, as you also feel TOO WATERY.
Try and experience the taste of what I've mentioned above.
Use milk that contains between 3.5 and 4% of fat, it will not taste watery.
Can u please explain when different ratios are applicable?
Rough example: darker roasts like shorter ratios and lighter roasts like longer ratios. It's really hard to properly extract light roasts with a 1:2 for example. Dark roasts may taste acrid and bitter at a 1:2 and would subsequently be better at a 1:1.5.
Another reason might be what I came across today.
I have a cheaper machine (ecp3420) which typically puts out 9 bars of pressure and is around 92C or 93C, and a medium roast from Guatemala with the Timemore C3 Max set to 9 clicks. According to my grinder, it says 7 or 8 clicks is for espresso but can go down to 5 clicks without touching burrs. With 9 clicks it is somewhat coarse.
I tried many times to get a balanced shot in a reasonable time (20-35 second range). Tried 1:1.5 as well as 1:2 and 1:2.5 but it tasted weak or harsh/bitter/sour. Finally tried 1:3 and it was perfect.
If one grinds coarser, I would imagine increasing the yield would balance the decrease in extraction from bigger particles with comparatively less surface area. So more water passes through less surface area to increase extraction so it is no longer sour from under-extraction.
TL;DR: Weaker, limited machines and non-espresso focuses grinders that may have to err on the courser side have to make up for it through greater yield. Sacrifices body due to dilution but gains balance/flavor.
Ok, but….. 36 grams out in yield barely gets you an ounce in a half volumetrically, and most coffee ‘recipes’ are based off a double shot (2 ounces) How do you square this with people’s expectations when making various espresso drinks.
Most people aren’t measuring the volume of the espresso going into their drink, so I’m not sure how their expectations will be effected. When a recipe calls for a double shot of espresso it just means a shot pulled using a double basket, so approximately 18g of coffee rather than 9g for a single shot.
the time should be 20-30 for any dose and yield ?
exactly but most importantly is : Dont get too stuck up on the timings as long as you like whats in the cup it can be 35 seconds or more you can still pull amazing shots. couple grams more or less also dont really hurt.
most people stick to around 30secs
I just want to enjoy coffee without going through all this stuff. Who started all this rigmarole anyway? It’s nuts.
Get stuck old man, its just a simple theory
That’s just the way coffee is. Coffee is a complex thing. If you want to not bother with this then just drink cafatiere coffee or whatever. But this is how espresso is, there’s no way round it.
@@atticustay1 It has reached ridiculous levels of fussiness. All you need is a very good grinder, a decent coffee machine, a wee bit of know-how and good coffee will result every time.
@@jaxthenameI think the real question is, why do you give a sh*t about how others take make THEIR coffee?
@@EricMurphy410 You think I give a shit about how the geeks and nerds make coffee? Sorry to disappoint you then. Nothing to do with me. The big coffee companies will continue to churn out machine after machine knowing that the nerds will continue to buy. It’s more to do with making money not coffee.