The world is waiting on you, Sam James! Make some videos that take us step by step through your process. You are an exceptional teacher. The James Hoffman of North America - Let's Go, Sammmmm!
You mention recipe without talking about yield. 18gms in, yes, but what about gms out? Is it 36gms? That's why I watched this but was disappointed on not mentioning a brew ratio. Also a single dose grinder or one with a timer would avoid scraping which seems a bit "old school"
Weight is weight - if you have 20 Grams of coffee in before you scrape it... and you tap it so it compacts before you scrape it..., is still 20 grams. So I have to call Foul on that comment. 20 grams is 20 grams -= tamped or loose.
If you do this long enough you develop a skill of eyeballing and rely on the basket volume to reflect more or less the correct weight, this guy literally eyeballed 18g nearly sharp which is cool
2:46 I think what he was saying is that if you settle it you won’t be able to scrape off as much coffee because it will have settled below the top of the basket and once scraped more coffee will remain in the basket because it had settled. It was a bad comment and unclear for sure. I had to watch it a few times my self thinking how does the weight change just because you settle the coffee.
Sorry to say, but this video is a bit esoteric. On one hand he avoids tamping too hard so that no cracks will occur, on the other hand he creates a preferred path for the water in the center of the puck?! Also, sealing the puck is known to have a bad impact. Just get yourself a PUQpress… And instead of wasting ~2 grams on each shot just to perform that scraper technique, simply grind less and use a distribution tool, like the Moonraker for example… 🤷♀️
This must be at least 4th comment from you i have seen criticising someone elses coffee dude, you sound like you bought your first breville a month ago and spent the month on r/espresso and think you have it all figured out and know better than everyone else. Just get yourself a life!
The world is waiting on you, Sam James! Make some videos that take us step by step through your process. You are an exceptional teacher. The James Hoffman of North America - Let's Go, Sammmmm!
I've watched a great many videos about preparing the espresso portafilter but this is the best one I've ever seen. He's a born teacher!
Great teaching
Very good, mentions the important stuff of dialing in. I could have used this video instead of attending a class.
Wish I worked somewhere you could just pull shots vs using a keurig 😂
Is the music Explosions in the Sky?
where is this storsges..
You mention recipe without talking about yield. 18gms in, yes, but what about gms out? Is it 36gms? That's why I watched this but was disappointed on not mentioning a brew ratio. Also a single dose grinder or one with a timer would avoid scraping which seems a bit "old school"
Totally agree. No brew ratio. And too much reliance on old school program buttons. And these days an 18g shot is not a "double".
Weight is weight - if you have 20 Grams of coffee in before you scrape it... and you tap it so it compacts before you scrape it..., is still 20 grams. So I have to call Foul on that comment. 20 grams is 20 grams -= tamped or loose.
Yes. That’s why I start with 20g, scrape 2g off, leaving 18g, then tap before tamping. It weighs 18g
If you do this long enough you develop a skill of eyeballing and rely on the basket volume to reflect more or less the correct weight, this guy literally eyeballed 18g nearly sharp which is cool
2:46 I think what he was saying is that if you settle it you won’t be able to scrape off as much coffee because it will have settled below the top of the basket and once scraped more coffee will remain in the basket because it had settled. It was a bad comment and unclear for sure. I had to watch it a few times my self thinking how does the weight change just because you settle the coffee.
Sorry to say, but this video is a bit esoteric. On one hand he avoids tamping too hard so that no cracks will occur, on the other hand he creates a preferred path for the water in the center of the puck?! Also, sealing the puck is known to have a bad impact. Just get yourself a PUQpress… And instead of wasting ~2 grams on each shot just to perform that scraper technique, simply grind less and use a distribution tool, like the Moonraker for example… 🤷♀️
This must be at least 4th comment from you i have seen criticising someone elses coffee dude, you sound like you bought your first breville a month ago and spent the month on r/espresso and think you have it all figured out and know better than everyone else. Just get yourself a life!
The place looks disgusting to demonstrate how coffee is made. Especially gastronomy needs a clean look. What a mess.
It’s a roastery not starbucks
@@jurgenzielmann1108 Especially a roastery should be clean✨ 🫣😭
It in fact doesn’t. It’s clean enough for a roastery but okay I accept your view but the man seems like he’s doing what he can
You see another Linea in the front as if it was a space for making repairs and repair shops do look like this usually
@@jurgenzielmann1108 Repairs across a roastery? Mamma mia 😬👌