Understanding the Role of Time in a Brew Recipe - Chasing Perfect Coffee Extractions
HTML-код
- Опубликовано: 7 июн 2024
- Do you time your extractions? Do you know what role time plays in your brew recipe and dialing in the perfect extraction?
If you're not quite sure where time fits into the equation when trying to brew the perfect extraction then hopefully this video tutorial has the answers for you. In this video Luke explains how time is one of the three main components of a brew recipe with the other two being DOSE and YIELD.
In this video Luke is using the La Marzocco GB5 x which has in built scales and shot timer however if you don't have access to this kind of equipment then there are other alternatives. These would include Acaia Lunar Scales that Luke talks about in the video. These can not only time your shots but they can weigh the extracted yield at the same time. Otherwise just timing on a simple stopwatch will do the trick.
We hope you enjoy the video and learn a thing or two about timing your extractions. Please leave us a comment with your own ideas or questions about the process.
Thanks for watching!
🔔 Subscribe to our channel for lots more coffee and barista related videos.
🚀 Website: artisti.com.au/
🚀 Socials - #artisticoffee #artisticoffeeroasters @artisticoffeeroasters
🚀 Facebook / artisticoffee
👍Check out some of our other videos below!!!
/// WATCH ///
Make Tastier Coffee - 4 Quick Tips to Improve Your Espresso
• 4 Quick Tips to Improv...
/// WATCH ///
Dosing milk accurately for Flatwhite, Cappucino & Latte Coffee
• Dosing milk accurately...
/// WATCH ///
How to Pour a Rosetta like a Pro - Latte Art Lesson
• Pouring Latte Art and ... 
Хобби
Absolutely superb job !!
Thank you so much for clearly sharing your expertise, after all my years of home roasting and brewing I’m now buying scales with a timer after watching this.
I’m looking forward to more consistent results.. keep up the awesome work 👍
Thank you. We will soon look to do a series around home roasting and link it all together. Cheers luke
I wish I knew of a local coffee shop with a barista as knowledgable as this guy!
Head to an Artisti Cafe Partner 👊🏻
@@ArtistiCoffeeRoasters do you know of any around Anchorage Alaska? We have endless coffee stands but they sure aren’t the same. Lol. Their motto is to hire the prettiest faces they can find regardless of skill.
Weeks of research summed up in one video. Wish I'd found this sooner - thanks mate 👍🏾
concise and accurate on every point 🙏🏻👍🏻🌹. I think I'm going to watch every single video on this channel.
Thank you for posting this great video - for me, it is the most helpful that I have found on this subject. I wish I had found this kind of information years ago ;) I have a set of scales on the way, but already I am starting to adjust my shots based on the information here. Thank you, again!
Great! Thanks 😊
I love your videos especially for a beginner and someone who wants to learn more🥺 precise and accurate thank you!!!
Our pleasure. Thanks for the feedback
This video is gold! Helped a lot thanks.
So thats why my espresso wobbles at the end! This was so interesting to watch! Thank you so much
Cheers, glad it helps you.
I have had so many people disagree with me when i say preinfusion is part of your shot time, as you and many other pros have mentioned. I may just share this vid next time👍. Keep up the great work👌
new info to learn today. many thanks for sharing. great machine to have scale built in!
Cheers thanks. Yes it’s a really nice machine. Very blessed 🙏🏻
This was super helpful. Thanks!!
Glad you enjoyed it. 👍🏻
Another great video, thank you very much guys ! I own a Rancilio Silvia for five years and I have started working as a barista recently, your videos help me so much. Greetings from Falkland Islands.
🙏🏻 congratulations on the job!
Thank you so much for this great incite into chasing the perfect coffee !!
You're so welcome! Cheers Luke
Omg finally!! Perfect video. I was starting to think there was conspiracy between barista's to never mention whether or not pre infusion was counted in the timing.
Your team consistently makes the most useful, informative video on the coffee tubes. Thank you.
Thank you. We appreciate the positive feedback! More to come!
Great film, a lot of informations. Thank You, great job.
You guys are the best 👌
Great video, and that coffee machine is awesome
Thanks, yes it sure is, love meaning coffee on it.
Thanks for this video .. Helps me a lot to understand the variation of the same coffee, but of different boxes bought at different moments/shops .. ;-) ... I will try 2 seconds pre-infusion vs no-pre-infusion ... as without pre-infusion, I am at 6-7 seconds before first drop of coffee comes out. Greatings Luxembourg/Europe ..
Thank you for the tips
👍🏻
Great! Thanks!
Thanks for the great video. It's a 4 hour drive for me to your cafe but man, is it tempting.
Your always welcome! Perhaps we can arrange a session for our YT viewers!
Mopkipo
@@ArtistiCoffeeRoasters Although I had a delicious coffee at your shop, I’ll be happy to drive from Brisbane to Coffs Harbour if you schedule that workshop for your viewers
Awesome video! I am learning so much from watching. Thank you!
Our pleasure!! 🤜🏻
Nice and clear :-D. Thank you!
Thanks 🙏🏻
Been watching that transition from mouse-tail to 'wobble' for many years without thinking too much what that meant. Appreciated learning the explanation of that, plus a few other fine points (such as new vs old coffee expansion). All laid out clearly and logically, and very easy to follow. Very useful information that will likely help transition to a new coffee more quickly.
Also I've not used the prebrew function of my late model GS3-AV as much as I should have, but will try your 2s 'on' +2s 'off' + 'finish' a try now that I know what to look for (I might have been overdoing it).
Thank you, let us know how you go with the pre brew! 🤙🏻
@@ArtistiCoffeeRoasters Played around with the prebrew functions on my GS/3-AV the last week, using both newer and somewhat older coffees and relating results to what you were discussing here. Understand a bit better what is happening in the coffee aging, grinding, and extraction processes and the role of time. That was a particularly educational video for me. Thanks for that!
Great tutorial- 😊
Thank you
This is awesome thanks
Our pleasure 🙏🏻
Thank you for the video
Our pleasure
sheesh . . . people say I know way too much about coffee - your formula was just like mine too. Nice video
Thank you, we are always learning and searching for answers. 🤙🏻
Excellent class professor Barista!
Glad you like it!
Great video, would have loved if you added in taste when reviewing the shot. Keep up the good work.
Wow what a rich and thick espresso you have
awesome thank you
You're welcome! :)
This is excellent, I’ve only been getting about 18seconds for the extraction but this was from when the droplets appeared as I was “told” I was supposed to wait to time it. This now means I’m probs closer to 27/28seconds for the whole thing for 38g from 18g in which sounds pretty close. Thanks!
Our pleasure. Yes it’s from water contact time. Cheers luke
Thank you
As always, a thorough discussion of a topic we've all wondered about. I'm going to be watching out for that wobble! One question: any tips for those mere mortals among us who have to rely on a semi-auto without a pre-infusion option for their daily brews?
It’s not a shame to have a semi auto, it’s better than instant! 😂 find fresher roasts and allow the beans to expand as they usually can’t grind fine enough so use the puck expansion to your benefit
@@ArtistiCoffeeRoasters Yay! I'm regularly getting my roasts within a day or two of the roast date (although I age them exactly as long as each roaster recommends), and I have a Ceado--that must be why my pedestrian palate has been so happy with my home brew!
Thx alot
exelence video and i have a questions pls. how much to aged a light roast,medium roast and dark roast for a perfect coffeebean?
I’m hooked on your videos. Love it. I own a EMC Sycronika. Can you recommend a 21 gram basket that will fit my porta-filter. I can’t get it to fit in the brew head the 8mm gasket and definitely not the 8.5mm gasket. Can you help please.
How long do you recommend for a pre-infusion for an 18g shot? Also, what does the "wobble" look like with a bottomless portafilter? Thanks for the excellent tutorial--really helpful!
Only up to 5 seconds until the shot pours out unless you have pressure profiling. Look for the extreme white colours and it speeding up. Cheers Luke
Great video, I’m still trying to understand taste as in if I need to lengthen or shorten my shots.
Sure, we can look at doing a video about taste, it’s very subjective but we could give some tips, thanks for the idea. 👍🏻
Thank you for the great tips. What machine are you using in this video?
It’s the new La Marzocco gb5 with scales
So essentially it all depends on the specific type of brand/blend of coffee you're using as each one has its own ideal recipe? e.g. dose, yield, brew time, brew temp
Should we still see the "wobble" when using a naked? Thanks for the great content!
No as it’s a vortex, look for the blonding and weigh your shot for your recipe end weight
Great video!
I have a question. I'm doing 17g of coffee with a 1:2 ratio and aim to hit about 25 secs but after my preinfusion which is about 8 secs my shot will pour out fast and then it tends to slow down. Any suggestions that I can maybe change?
Ur grind needs to be much.more fine,it should run slightly faster around the 18sec mark.
What coffee brands do you recommend buying to make good espresso?
Great video. What is the make and model number of your scale?
We use the acaia Luna scales for the dosing and under our Esprssso cups as they are water proof and it has an app with lots of cool features
As always from Artisti. Great tips from knowledgeable people!!!!!! Question? Are always counting pre- infusion in with the whole time? For example, if I'm aiming for 20gr in to 40gr out in say 30 sec. Am I counting pre-infusion as a part of that 30 secs? Or do you ever say your pre-infusion time then do your 30 secs of regular extraction? Thanks! Troy from Kansas City, Missouri USA!!!!
It’s counted in the 30 sec, so you can assess the how the coffee is reacting
@@ArtistiCoffeeRoasters Thanks so much for answering my question! That makes total sense as far as assessing how the coffee is reacting! Thanks!!!
Great video
Question though : If we already dialled in with ratio 1: 2 in 30 secs, If we want lesser ratio, say 1 : 1,5 (ristretto) do we reduced time to around 20 - 23 seconds, or do we grind finer to reach 30 sec for that ratio?
Keep the same Recipe, don’t change the grind, stop the time at the ratio you desire.
👍🏻
Actually a ristretto requires a finer grind. However that would be a nightmare for a cafe, so the don't do it like that.
@@ArtistiCoffeeRoasters
sounds off to me.
if you need a lower yield and would like to keep that great taste of recipe you need to re-dial in your shot:
lower your dose in,keep ratio,change grind (resistance has changed) wish for the best and taste.re-adjust again by taste.
If you just stop the shot earlier you'll get it sawer/salty.
Artisti coffee knows whats going on. A ristretto means (restricted) as in restricted espresso. The last part of an espresso extraction gives a watery bitter taste which balances out the espresso taste. A ristretto is a punchy sweet shot with a heap of body which is what a espresso is 2/3 of its extraction so thats where you stop the shot about 22sec in from a 30 sec 1 to 2 ratio espresso
What was the proper time of heating the milk for latte?
Thanks for your great videos ,, i have a question, if my double shoot for "14 grams" my yield is 28 , so how many seconds it should take to get good one ??
It should be about 28- 30 seconds,
including preinfusion and pause after preinfusion ? e.g. 2 pre - 2 pause
Great video, but left me with a couple questions.
First, should you have stopped at 1:1 (at 5:25), can you call that a ristretto?
Second, is the "wobble" as easily noticeable with bottomless portafilter?
TIA for this and all the knowledge I've gotten watching your channel.
A 1:1 is a ristretto, you can stop there if that’s what you want to achieve, seeing the wobble is the bottomless is a bit harder, it will be a faster pour and very pale.
@@ArtistiCoffeeRoasters Great feedback, much appreciated! Today I "tweaked" my Barista's grinder and pulled a 1:1 on 25 seconds. :)
Since most folks recommend 25-30 seconds, do you go for 32 to include the short break after pre-infusion? Also, is there a video why you go for 22.5gr and 32s? What I find is mostly around 18gr and 36-45gr yield.
The 18g etc is the lower smaller baskets. We like the larger dose to help with the larger milk volumes.
Good time
👍🏻
Thanks for this very instructive video. I think I have understood why sometime, after having brew a coffee, the puck is stucked to the grouphead (so when I remove the porta filter, surprise! it is empty...). Probably because there is a too small amount of coffee and the grind size is too small and need to be ground coarser.
too small amount of coffee usually results in the opposite problem - of the puck breaking up or have dents and holes on the top. Sticking to the group head usually means too much coffee or too shallow tamp
What is the right brewing time if using a 51 mm portafilter with 15gm of coffe
6:22 what is the brand of this cup?
❤❤❤
So which one did taste the best?
What size basket do you use for this? Do you need a larger basket to allow room for the coffee to expand/rise?
We use 21g baskets that you can dose 22.5G in. It will actually hold 28g so we have oleochemicals room for expansion. If you have a ridged basket you can dose 2-3mm under it and it will work well. Cheers luke
@@ArtistiCoffeeRoasters Thanks Luke!
Thank you for the note. Mine is 16g and run only 20s. Is that normal, cuz the finer the bitter. On the contrary, I like the acidic flavors
Brew recipes with doses, yield and weight can vary a lot depending on equipment and coffee being used. They will also vary depending on individual taste. The important thing is to come up with a flavour profile that you enjoy then repeat it using the same method/ recipe.
hi there, i just want to ask if i can do some coffee menu using french press
We will play with them one day for sure. 👍🏻
Would it still work to aim for 30-32 seconds, but for a much smaller dose like 15g in, 30g out?
Yes, you may fine it’s more like 28-30 but if it’s not and acidic coffee you can push the pre infusion a little longer to say 10 sec and get super syrup drips at the start
@@ArtistiCoffeeRoasters Not sure if I understand. For a 15g basket, 30 grams out, in how much time? From when you start the group head or when water hits the cup?
@@robbob1492 the exact time doesnt matter to be honest. Its just a measure to see how long the water contacts the coffee for propery extraction. If its too fast the extraction will most likely be underextracted if its too slow its most likely to be overextracted. Its more important to watch how ur shot flows and how it taste in the end than shooting for an exact extraction time. Thats why the recommended range for time is 20-30 or 25-35seconds. You can measure from first drip in cup or first button press. When comparing times it will be the same if ur consistent with how you time.
Hi! I have a uestion, what happens if u pull a shot nicely at 30s, and ratio 1:2 but the coffee still tastes over extracted. What do you adjust next? Do you adjust the yield and try to keep the time?
The yield should still be 1-2, time is flexible so try a longer and a shorter time and then taste, some coffees do change recipes, these are a standard to work from and use taste to adjust. If over extracted taste lessens the time
@@ArtistiCoffeeRoasters so in this case, i will shorten the extraction time by adjusting grind size (ie coarser)? but keep everything else the same?
Question so with take out orders since usally three size cups does your coffee dose change for the size of cup so if u want a latte does the does of coffee change per size cup or the milk or both I got a lot dialed in as far info but always lost with watching shops in USA and pretty sure they do it all wrong I would love have coffee cart and add twist of my version of coffee but stuck on ratio for the size cups
The milk changes per size, and the coffee. Do a double ristretto in 8oz, double shot in 12oz and a split double and a double in 16oz
@@ArtistiCoffeeRoasters thanks kindly you guys and lady’s are the best I have plans for near future so plan keep in touch. I’m huge coffee lover and love teaching what I know and love learning from use!!!! Would love to meet a few of you someday. Lots of caffe in USA in my state do stuff totally wrong and none give that good experience. It may just be me since I like coffee more then most but I like that vibe and learning as I order my coffee etc as what I plan to do in near future. Thanks kindly for all the videos you taught me so much. Was just lost on this part I always understand dose yield etc etc but sometimes in caffe shops I watch them and never seemed like they changed the amount of coffee just milk unless I was not watching good enough. And most don’t seem take price in the work example even on take out order don’t slack not make art on top just bc it’s covered to me that is lazy just dumping milk in. Lol see is Americans do it wrong usually see 12 16 20oz cups not the 8 which i like 8.
@@ArtistiCoffeeRoasters use should make a video on this what shots to pull and how much milk for each take out cup size for each drink hot cold from latte, cappuccino, macchiato, mocha etc!!!!!!! And I had other question is there a certain name for coffee that has a layer sweet condensed milk on bottom with shot espresso then your pick of milk steam on top espresso foam or latte art On the top that espresso or is that a new drink since using condensed milk I also make my own Verizon of a Vietnamese egg coffee is why I ask I like to use condensed sweet milk bottom layer drizzle Carmel around cup then espresso shot then froth milk close to latte or flat white to be honest then the egg topping foam.
I'm new in this universe, I've been trying to pull a proper shot of espresso, despite I get all the timing right and the espresso looks great I cannot get rid of the sourness. I tried to reduce the dose, grind finer, increase the ratio 1:3 but not getting much different, still sour and tasteless. Any advice to get on the right track? Thanks
Try to get a very freshly roasted bag of beans (ideally roasted a week earlier). If impossible to get a fresh roast, perhaps illy will work in a pinch (their cans are well sealed), and try with a darker roast (with darker roasts, to counter bitterness you may need to adjust grams of ground coffee : water ratio, to less water output, e.g. less than 1:2, more towards 1:1,5)
Low temperature may also lead to underextraction (sour / salt) if your machine & filter holder aren't heated up properly.
What a great reply, thanks Stefan.
The coffee your using will play a big part in this. Try find a coffee the is aged between 10-20 days. If coffee is too fresh (under 7 days) it will be more acidic and can be sour.
I can only assume your trying this black? If you're drinking it with milk, I'd be questioning the milk too.
Sourness is usually representative of under extracted coffee. Going finer isn't always the answer, especially if you've got not a large dose. I'd be trying to increase your dose rather than reduce it.
Hopefully this helps, let us know how you go.
@@ArtistiCoffeeRoasters I'm using the Illy and it's fine, the other one at the same settings is still acid, I'll try to reduce the dosage and see what happens.
Does it depend on the type of the coffee or how much you put?
its is more about the amount of coffee, as the varying grind amounts slow down or increase the flow giving you more or less time
What is a general rule of thumb when it comes to pre infusion times? Between 5 -10 seconds? From spout to cup? Does running the shot down the side of the cup as opposed to in the centre make any difference to the crema?
And the pour,is 30 secs roughly optimal ?
What does the perfect start of the pour look like? , (optimal drip to mouse tail ratio?)
What is too old for bean age?
How Does room temperature changes from colder in the morning to hotter/humid later in the day affect the variation of extraction?( I know it does affect the grind) does it affect dialing in the weight of your shots? with a sometimes 20 degree temp to 80 % humidity shift ?
How do you nail the extraction of pre ground decaf, Without losing your dignity and the will to live ? Lol
Ok, so there are lots of questions here, 7 secs, drip then pour, 30-32 seconds, we preferred side of cup or float in the water if a long black, 25+ days old is too old, drip then mouse tail.
My question is that what is the major difference between boiler and heat exchanging machine and how we find that which one is boiler and which one is heat exchanging
Sure, we will shoot a full video on this, an easy way to tell this is home machines will have 2 temp settings being displayed or 2 sets of pid gauges. Dual boiler allows you to change the brew temperature seperate to the steam temperature
if i grind my beans finer, i would get the proper time and yield, but my cheap espresso machine would generate very high pressure about 11-13 psi. Is this a common problem for cheap machines?
Yes it is, if it’s a vibration pump they are now changing the pressure to be higher up to 15 bar in some machines. As long as the water makes it’s was thru within the first 10 seconds you should be fine. Cheers luke
I felt like this guy was my science teacher, let's do experiment guys, we will hypothesize, record the results and evaluate! 😂
i never liked science class, now i am the teacher 🤣
Please note the timer should start when liquid espresso enters the empty cup which has already been tared and is at 0 grams. How can you properly time a shot since different machines may or may not have pre-infusion with a delay following infusion. Also different machines may have different start times due to the type of pump or inherent differences in the machine.
I will re-iterate. The timer should start immediately when it detects a change in weight of the auto-tared vessel and end timing when weight change terminates. This is how I time a shot even when using different machines. Weight of coffee grinds in to weight of liquid out determines the ratio while keeping extraction time to 20-35 seconds. Above or below these times adjust grind levels
I stopped worrying about time along time ago...more what I can get out of each coffee using different pressures throughout the extraction
Especially true when you have a manual Lever espresso maker. You can play around a lot more.
How do we make good espresso?
Cool video, I got el savador chocolate flavourful caramel notes that is only two weeks old and it's running too fast, I've tried everything, it's so frustrating🤦🏾♂️I am using 18gram, at finer it taste bitter😢
Have you tried I increasing your dose to 20g and not as fine? Is it a dark or light roast
@Artisti Coffee Roasters. it is light roast, I was sticking to the traditional 18gram and within 11-14 secs its all emptied out, I will increase the dose now that you have said it, thank you so much.
Nova simonelli Apia versions came up with a "Soft infusion" system which throws out these classic look outs out the window. Now usually a gush of liquid comes out as soon as you press, then slows down (even to drops) later. I personally don't like Nova simonelli's approach. How ever I have to admit, the soft infusion, does reduce channeling significantly, that we used to get in VBM.
Pretty sure the soft infusion has been around on many machines. Any way you can expand the coffee a little is great in my opinion. Cheers luke
Wobble 👍🏻
I would argue the explanation about the puck "floating" is incorrect. What happens with finer grind is you wash out more of soluble material and the puck actually shrinks and reduces its pressure to the walls of the basket (also, the soluble material is inherently sticky and with a good extraction there is less "glue" in the puck left). This is not a problem as the puck only "floats" when the solenoid valve kicks in and there is a moment of reduced pressure in the group head which pulls/lifts the puck.
+1
Hmm.. thanks for the info, what you are talking about I will assume your have watch the clear naked handles videos on extractions. Yes the exhaustion of pressure from a solenoid valve or a manual leaver closing will such the coffee puck up or show up cracks in a puck. But it will not effect the flow of the coffee (while water is still flowing) which Is presented as a very fast flow at the end or about 2/3 through the extraction.
Ok so I guess we agree. The puck is not at any point floating during extraction but after the fact. The reason for the fast flow is simply because the puck erodes. FIlter baskets are usually slightly curved at the bottom and we usually use flat tampers, so the puck is a bit thinner on the outside, that is where extraction (given the technique was generally good) and also over extraction (fast flow) begin. This can be seen on a naked handle.
How about a blind taste test?
I've watched this twice. Did I miss the punchline? How were the shorter/longer brewtimes worse? Sour/bitter, over/under extracted. Why does time matter?
🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰
Better you change your label from Artisti C R to CONTENT ZONE .
Thanks alot