How to Properly Pull Espresso Shots and Tamp
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- Опубликовано: 18 окт 2024
- George of Chris' Coffee Service shows how to achieve the perfect espresso shot through grinding and tamping. He also displays the differences between a shot that is too fine, too coarse, under and over-tamped.
To go straight to the proper tamping procedure, head to 5:06
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As others have said, this was a great lesson for making proper espresso. I didn't realize when I got my machine just how easy it is to mess up.
Great video, extremely helpful to show the incorrect pulls for reference!
Great video indeed. Very effective detailing of proper procedure. I learned more from this than any other video I have watched, and I have watched many. Showing the various outcomes of each brew, prepared differently, really put things in great perspective. Also your not trying too hard or heavily scripting something that should be said with the confidence of knowledge. Thanks George.
Thank you for this video. In 7 1/2 minutes I learned soo much about what i was doing wrong.
one of the most useful videos i've seen for making espresso! thanks
Great tips with the tamper. I just got my first espresso maker and I'm working hard to perfect the grind and pressure.
Thanks for mentioning the Espro calibrated tamper. I didn't know these even existed. I know my last problems are the grind and tamp, but trying to tune two variables is very difficult. This tamper is my next tool order!
Great video you saved me from returning my machine. It was all about the grind. Thanks.
You sure did and I ordered the tamper too. Thanks again for helping me make better shots.
As a newbie with my machine this really helped me thanks !
very thorough, thank you! didnt know coffee making would require such technique
Another tip to keep in mind is to mind the temperature. Some say that pouring an espresso shot into a cold cup can shock the espresso and make it taste bitter. Depending on what machine you have you should run water for about 4 seconds before pulling the shot, in order to get consistent water temp.
Very well done. Best video I have seen on this subject.
A great video! The explanation was so clear. Thank you Chris!
Very informative vid, should help with my barista interview thank you
...yes... Waiting...
by 2032 1 of 2 babies will have autism
Not if they drink enough espresso
Loads of learnings here. Cheers
You are my hero. Thank you for the informative video
Very helpful video!!! Thank you. This is a great refreshment for espresso pulling and prep!
Thanks for the video Chris! Super informative!
This video was really helpful, thanks so much. One thing Im struggling with is the pressure at which my machine brews. It is running at 11bar which is, to my knowledge far too much. It makes it difficult to get my grind and tamp correct. I should mention that Im using a Gaggia Baby home machine.
James, I think I am having the same issue. I have a gaggia classic and cannot get a decent shot yet after a month of ownership. I read a ton of info every morning about tamp, grind, bean quality and have no idea what I am doing wrong. The shot always comes out way to fast and is reminiscent of strong coffee with a little bit of crema rather than creamy looking like in this video. Did you figure out a good technique?
Mike with tha gaggia classic there is an adjustable pressure relief valve inside the unit. You really need to adjust thus to around 7 bar. There are plenty of videos and tutorials around to tell you how to do this. Hope it helps! Jim
After wasting $30 on beans, I finally got it down fairly well.
I have used pressurized portafilters for years, and I finally bought a good non-pressurized system- a Francis Francis X3.
I find it strange that the barista doesn't level the grounds before tamping- I just tried it and it works fine (obviously)
Now I have to get good, fresh beans- as even when I get good crema' striping and a 20-odd second shot- it tastes a little moldy and stale.
Like I need another obsession.
It's amazing how big a difference the proper pull makes. Like night and day. I got mine dialed in and it was seriously like a whole different world.
“Like I need another obsession “-I hear you brother.
I have a Breville BES840XL/A. Not a super high priced espresso machine for home use. I have been using only distilled water and am wondering if I need to do the cleaning cycle when light indicates to “clean”. I use distilled water to prevent any scale build up which would decrease the life of my machine. The manual says not to use distilled water, but I cannot imagine why except they know you would have to purchase a new machine more often. I would like your thoughts on this as well as your suggestion for some really good espresso coffee brands. Thank you so much!
If you have been using distilled water then I would say NO do not descale the machine. You are correct that scale will shorten the life of your machine but it is also true that running descaling solution through your machine can also take a toll on your machine as well. As far as why Breville said not to use distilled water that is probably two fold. Number one distilled water does not make very good tasting espresso. Number tow if the machine has any liquid level sensors in it they will not function if you use true distilled water since the is no conductivity to true distilled water. You can continue to use distilled water if you like but you should add some tape water to it just to make sure you have conductivity.
Chris' Coffee Service Thank you for responding so quickly. I never thought that a descaling solution could negatively affect the machine. That is good to know. I think that distilled water tastes superior to tap or bottled water and not being a coffee expert, seems to make my coffee smoother and more flavorful since there is no other questionable weird tasting substances. That is interesting about the sensors needing the conductivity from plain water to function properly. Something I was completely unaware of. I will try it and see if it makes a difference. I appreciate all of your information. Have a great day!
this is a great video very helpful
I don't understand why you don't level the coffee in the basket before you tamp. It seams obvious that if you have more coffee to one side than the other then it will compact unevenly. The water will then take the path of least resistance and give an uneven extraction of coffee.
Thanks for your reply
good thinking
very helpful thanks! quick question, after tamping, how much space should be from the top of grounds to the top of the filter? Ive read some people say the grind needs to be at the very top, others not. confusing..
Wouldn't your grind setting be set once you find one that works? That shouldn't change as long as the coffee beans are the same brand/type.
No you need to make slight adjustments based on the freshness of the coffee. Fresher coffee has more oils in it and compact tighter with the same amount of tamp pressure. Fresher coffee with more oils needs a slightly coarser grind where as a coffee that is not as fresh with less oils needs a finder grinder so it will compact tighter and offer the same amount of resistance to the 9 bars of pressure your pump is exerting. The grind is the only thing that you should have to adjust.
Hi I bought a Isomac venus .. and I'm actually having that kind of issue which is that it's coming out way too fast ... I suspect that my issue is the grain that's not fine enough ... after seeing your video it looks pretty obvious, ... I hope that the machine I bought is a god one since it cost 950 $ ...
+Jean-Pierre Piveteau sounds like its too ground?
Great video
I want to open a small coffee shop and I am thinking about Rancilio Classe 9 and Fiorenzato f64 Evo.
Can you tell me please your opinion.
Thank you !
P.S.And thank you for your helpful and informative videos 👍👍👍
Very exciting! Thanks for your inquiry and the compliments. Please call 518.452.5995 and ask for Tynnetta. I will be happy to give you my opinions and assist you in purchasing new equipment for your coffee shop.
Very Good Video and Barista Training you helme a lot. Thanks Men
Thank you for proper tamping tips
That video smells good.
This video helped me a lot!! Thanks!!
Awesome video, thank you. Very helpful
My capresso ec50 pulls 7 second shot on the finest oxo grinder setting. Not sure what else to do
You probably need to upgrade to a better grinder that has a larger range of settings for espresso. If you're stuck at the finest setting, and the coffee is still flying out in 7 seconds, that would be your indicator that the grinder is not capable of getting a fine enough grind.
***** After owning my gaggia classic for a month now experimenting with different grinds, beans, tamp methods and dosages, I can't get a decent shot. I was thinking that maybe my burr grinders "fine" setting was not fine enough, so I went to whole foods and used their commercial burr grinder and set it on "Espresso". I came home all excited and then to my disappointment, same result. Watery looking horrible tasting shot. Should I try the "Turkish" setting on the whole foods grinder? That seems to be the finest grind. By the way I was using Allegro whole bean espresso coffee while I wait for illy pre-ground to come in the mail. Any help is appreciated. I won't give up! Thanks
1) You may not be tamping hard enough.
2) you're not using enough coffee.
3) Your grinder may not be up to spec. What model is it?
4) Due to their fixed (relatively) pressure, pump machines are far more finicky about their grind. Weak and watery indicates it's not fine enough.
5) Try Stumptown's Sumatra blend or Hairbender. Whole Foods carries them, or alternately La Tortuga from Intelligentsia.
)
Tell me you didn't say pre-ground....
how many grams of coffee should i be putting in my double basket?
Very informative!
I have a breville barista touch. Dialled it down to 1 which is the most fine ground. Still drips at 6 seconds and dont have the correct consistency.
Additionally, i use whole organic coffee bean beans bought from costco.
Would appreciate any tips. Thanks!
You have to buy fresh beans. It WILL make a difference. Go to a coffee shop to get espresso beans with a roast date within 2-3 weeks at most.
I have the same machine. Wasted many many bags of coffee. Your grind is too fine and/or you’re tamping too hard.
Looks super-delicious!
Best video I've seen!
in how many kg we can press a temper in a pressure in perfect doppio???
Awesome tips.. thank you!!!!
Very helpful! Thank you!
You should level the coffee with your finger before you start tamping or you're bound to get some channeling. Try using a naked portafilter and see for yourself.
I wish everyone would watch this damn video.
I'm sick of these bastards online talking like tamping pressure doesnt matter... it sure as hell does!!
Would a naked portafilter help with form even more?
does it matter if your portafilter os pressurized or not? mine is pressurized and with grinder to the finest grind, I still have coffee coming out as fast as at the coarst setting
probably give up on the pressurized then. what grinder are you using?
Is that a reliable espresso machine
Great VID! Thanks!
this one really helped me )))
Having a timing issue and wondered if anyone has suggestions-the pressure gauge is right in the sweet spot and the shot looks good, however it’s ending around the 15 second mark. I know you want to aim between 20 25 seconds, so ultimately my shot is much less in volume. I understand changing variables like grind size, coffee amounts etc., but if the bar is right in the 12 o’clock where it should be, how do you change these things without messing with the pressure?
Sounds to me like you need to make your grind a little bit finer. If the desired volume is being achieved after just 15 seconds the grind is too coarse and the water is running through it too quickly so your shot will be under extracted.
Good luck, let us know how you make out!
Chris' Coffee Service
Thanks for the advice. One thing that is probably obvious but I’m not getting -what would be the difference of going with a finer grind versus simply tamping with more pressure? Wouldn’t either of these achieve the same result with not having the water run so fast through the grinds?
@@MentalUnrest You certainly could try by starting with tamping harder and see if it helps, but coffee only has so much give. Even if you use all of your force if the grind is too coarse it will still run through too quickly.
Chris' Coffee Service
Yes, I have definitely seen some of the effects that different pressure has on the pour. That seems to be the most frustrating thing with getting the consistency. You can control all of the variables down to grams and grind size, but tamping pressure is tough. Any suggestions on how to always remain consistent with this? I mean, what seems right one time may be several pounds off without pressing on a scale.
@@MentalUnrest This could help remove that one variable
www.chriscoffee.com/Espro-Calibrated-Tampers-p/esprog.htm
Why is my coffee watery and bitter. I get no coffee crema. I have a Nova Semonelli 2 single group.
Well done!
Thanks....
Verry good tips
☕☕
I have used a whole bag of coffee beans and my gauge is still at low! I have adjusted from 5 to 1 etc..
From your short post I have no idea what kind of espresso machine you have or what kind of grinder. Rather than going back and forth on You Tube why don't you give my service department a call they will most likely be able to help you.
idk why I watched this. I do not own a espresso machine nor don't believe I ever will lo.
@ Chris Nachtrieb. I have been buying whole bean and grinding my own for years. I am by far a novice and pulling perfect espresso. I have a Mr. Coffee Espresso Machine for 35.00. I am not at the point in my life to spend three figures on a decent home one. And for the price, I think it is better than some of the slightly more expensive ones. I don't have a tamper. I just do my best with a spoon. My espresso does come out a bit fast. I think it is largely due to the insufficient tamping and not as much the grind. Still comes out good enough for me. Someday though, I would like to improve my skills. Any tips on what I can do with my limited equipment?
Chris Cox Try the level lid of a spice jar to tamp more evenly.
You couldn't splurge on a cheap tamper? Come on man! In all seriousness if you can't afford a proper tamper (I didn't say expensive) you probably shouldn't be making espresso. You will never get a consistently good shot.
you should try coffee-teabags...you will love them probably
Hi does 53 and 58 make same tasting coffee? Thanks .
great vid thanks
It sounds like someone's gonna die with the background music.
Jon Doe it's really sad music
If that is considered "Music," then I can't wait to die so that I don't have to be assaulted by that imbecilic noise any more.
The music was a horrible distraction!
4:38 what happens to the water coming from machine head?
Thank you!
ive got rancilio silvia v3
Dude thanks
exc, but a leveller would help.
Im still learning but video is only about visual. Taste is an important factor. Sugars are much more present and will instantly fall on tongue if the shot is fastest. But longer shots are more roasty and sugars will be less present. Infact not on tongue, nevertless only after drinking. Crema has nothing to do
not a fan of espresso but thanks for the video
you should be tamping harder 30 pounds of pressure is perfect.shot pour time should be between 25-28 seconds.
I find 21-26 the best.
What you call ideal is too fine. It takes too long for the coffee to flow out and it barely filled half the espresso cup. Your espresso is probably a bit too strong because of that. You have either set the machine too give out too little water, or your coffee is too fine. An espresso cup is meant to be filled with the coffee 3-4mm under the cup lip and not half full. You also did not preheat the metal filter creating an inconsistent quality. Otherwise good video.
Iwant that tamper
It’s a cafelat stainless steel tamper. I have the same
Really good video and explanation. But please give someone that coffee. Why waste it :-(
Now i know why i wont' grind my own coffee
I love my machine
WELLLLLLLL NICE ,,,,
nuavo semenneli chrom grinta grinder
Espresso is extreme coffee. Bruuhhhh.. 😂😩😉
informative. but while Europe though that coffee far too expensive. rinky dink cups.
Great vid but you wasted so much coffee :(
Learning in and dialing in.... there's no way to avoid wasting coffee. Once you get to the point where you know your beans and your grinder you can get by with a lot less waste but not at the beginning, unfortunately.
Wow! Sorry, man, but this is information overload! I would imagine people just want to get the best info in the quickest time possible! Don't get me wrong, your info is valuable and you know your stuff, but most people have a modest set up and just want to get in and out. Thanks anyway!
i did stop watching the vid when he dump throw away all that HOLY coffee drink, really very sad
I know what you mean i was like wtf that was a perfect shot i could of had it lol
***** the coffee will go on and on.
maybe we could of put an ice cube in it and had the effect. ice berge coffee
yoshi i
yoshi I just watched this video but coffee ain’t holy and this is a learning video and trust me you don’t want to drink the poor shots ;-)
the almost dead on single shot looks oddly overextracted and burned. wouldn't wanna drink that. or put it on youtube.
Total waste of espresso shots ,but still a good video
vay to fast, and no good crema
Lets see you do better.
stop throwing out all that coffee..... surely it still tastes good, .... just add a little sugar and 10% creme.......and i think there should almost no tiger striping in the crema since this means your drinking too much coffee grounds
What a terrible how to video
awesome video
Thank you!