Dialing in Espresso: Medium Roast Coffee on a Flair Signature and 1ZPresso JX Pro
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- Опубликовано: 11 сен 2024
- Today, we're going to look at dialing in Medium Roast espresso on a 1ZPresso JX Pro and a Flair Signature.
===== About the Process =====
Medium roasted coffee is denser than espresso roast coffee. This means that it is heavier than espresso and harder for water to erode. So, if you want to bring out the best flavor, you'll have to grind a bit coarser and raise the temperature a bit.
On the other hand, medium roast coffee is very flexible and can meet your taste needs. Want more chocolate or nuttiness? Grind finer and higher water temperature. What more acidity? Grind coarser and lower water temperature.
===== Materials: =====
★Coffee: Woodberry Coffee Roasters (Nikotama Blend)★
woodberrycoffe...
Woodberry Coffee is a Coffee Roaster based in Tokyo, Japan. They specialize in medium to light roasts. They are some of the best coffee you can get in Japan - hands down.
★Grinder: 1ZPresso JX Pro★
geni.us/ndlNDd (affiliate link)
This grinder is great for people who are looking to move from pourover to espresso. The 1ZPresso JX pro is a great all-around grinder being able to do everything from espresso to french press. I love it.
★Machine: Flair Signature★
geni.us/aMOJ (affiliate link)
The Flair Signature is great way to dip your toes into the world of espresso. It's affordable, low maintenance. Ive used it every day since I bought it.
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Coffee Gear in this Video (Affiliate Links)
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Grinder - 1Zpresso JX Pro: geni.us/ndlNDd
Espresso Machine - Flair Signature (Black) : geni.us/aMOJ
WDT Tool: geni.us/QSKC
Knock Box: geni.us/A2BqEb
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Coffee Gear in this Video (Affiliate Links)
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Grinder - 1Zpresso JX Pro: geni.us/ndlNDd
Espresso Machine - Flair Signature (Black) : geni.us/aMOJ
WDT Tool: geni.us/QSKC
Knock Box: geni.us/A2BqEb
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My Gear (Affiliate Links)
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*Front Camera - Sony A6000: geni.us/y9k8IT
*Front Camera Tripod: geni.us/KDjYi
*Side Camera - Canon 80D: geni.us/swkDKLE
*Side Camera Gymbal - Zhiyun Weebill S: geni.us/GS7zxTB
*Gopro Hero 9: geni.us/IaBeW5Z
*Gopro Tripod: geni.us/5KAfe4
Microphone - Rode Video Mic Pro+: geni.us/uhxvn
This video is months old so I assume you probably have figured this out, but with medium and light roasts it’s really helpful to extend the ratio by lowering your dose to unlock some more of that sweetness that you’re looking for. I find a 14 in 40ish out to be a nice spot for lighter roast coffees on my flair with things creeping into tighter ratios the darker you go. Excellent video and I look forward to checking out more!
Correct me if I'm wrong, but this would come at the expense of texture, right?
I've found that medium roasts work with a 2:2.5 ratio (14g coffee : 35g output) on my end, but it doesn't really end up with much of a body to speak of; shots also end up pretty acidic throughout the medium roasts I've tried.
Just found your video and I just got myself a Flair Pro 2! Been experimenting with it and my espresso comes out way too quickly and I can never get it to 5-6 bars. Will try applying all the knowledge I've learnt from this video into experimenting, thanks so much for this video!
thanks man! im glad it could help!
Coming from someone with the same equipment, these videos have really helped my journey with both medium and espresso roasts. Really hoping to get my 10% success rate up to around 50, lol.
One thing your videos got me thinking more about was water temperature so thank you for that. 95c has worked with espresso roasts for me but I'm having a pretty tough time with my current bag of medium roast. I'll get it soon thanks to you.
Also, I recently ordered the Picopresso, and I'm really hoping you'll go through this same process of dialing in with that thing and the flawless JX Pro. Seems like something Flair owners will inevitably have in their arsenal.
Anyways, just wanted to thank you and praise your channel and process. Looking forward to more! Cheers.
thanks man! it means a lot!
Nice Video.
Keep Up the good Work!
Best wishes Form Germany.
Vielen Dank!
Very nice video !!! Another German watching your video 😂 so good to see that I’m not the only one taking some time into adjusting my grind I had a darker roast which was so easy to handle but some of those medium ones are kinda hard👀
thanks very much! im going to be releasing another video soon
@@coffeewitharthur426 Will see already subscribed ;) Just enjoying a medium roast from nicaragua with my flair dialed in. Same as you, i had to go pretty fine and high temp ^^
@@jonasalopecia1662 awesome man! if there are specific experiments you want me to do, please let me know
@@coffeewitharthur426 if I’m honest I love relaxed coffee talk as you do while dialing in ! If you have certain beans or roasts u love feel free to make videos about them I will watch for sure 🙌🏼
It looks like something is causing the flow to be uneven. Are you missing a rubber seal or maybe are you not using Weiss Distribution Technique to distribute grounds & therefore creating clumps? There’s a consistent leak on the side that you see every time you pull a shot
Glad found ur channel! Subs
Thanks! More to come!
Heya Arthur! Thanks for the video! This was really informative for me. I was actually dialing-in a Medium roast Guatemalan today: was a challenge esp this was my first. Had so many questions but was doing everything by instinct. LMAO
Do you suggest that I dose up when using Medium Roasts? and dose down on Dark Roasts? (using a Pro2)
Was doing 16g, had a hard time maintaining pressure, I had a longer extraction 1min-ish and did a higher ratio (1:3)
I did have a good/decent shot, but felt that it good be better. I think my problem is how do I maintain a good pressure, I seem to stop at times and takes quite an effort. Is it suppose to feel like its holding you back? should it be smoother? maybe a higher dose could do the trick? Another thing, Is it necessary to purge when using a hand grinder (retention is close to none no)?
Much appreciated in advance ! 😅
Hey man thanks for your question! And welcome to the journey!
This is a long response, so i tried to make it a bit easier to navigate.
In general, I expect that the first 3 shots you pull on new beans will be a bit rough. You have to get a feel for it. Depending on the location, roast profile, variety, etc, the density of the beans are different and will react differently.
In this art of espresso, we can only react to what the beans are trying to tell us.
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As for your issue with the dosing, here are my thoughts:
Dosing will affect the taste if you dont keep your ratios. Since more coffee can fit into the brewhead when the coffee is denser (ie medium roast), you can for sure increase the amount of coffee you put in.
But, things to be careful of:
if you put too much in, the pick will expand too much and you wont be able to send water through the screen.
Personally, I want to go with as high a dose as i can because I want more coffee!!
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about the 1 minute extraction. can you clarify what you mean by "maintaining pressure?" do you mean you couldnt get the pressure high enough, or even when the pressure was high you couldnt get a good flow?
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If you feel like youre pushing down too hard to maintain 9 bars of pressure, there are a couple things
++ 1. are you applying too much force?
As a baseline, you should get the shot pulled in about 30-40 seconds under 9 bars of pressure.
If youre at 9 bars and its taking over a minute, then the grind is a bit fine.
If youre at 9 bars and its around 20 seconds, youre too coarse
++ 2. Does the coffee not taste to your liking?
This is just a baseline. I sometimes like lower pressures pulled really long for some coffee, like 1 minute @ 5 bars. (I dont like bitterness so I do this with espresso roasts)
With some others, I like to do a finer grind and pull a ristretto over 1 minute (with some nice fermented light roast coffees)
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Purging:
You purge whenever you change the grind setting. My handmill has very low retention, but if I dont do that I get these problems:
1. when going from finer to coarser
- My brewhead gets stopped up and i need to get up to really high force and pressure to pull a shot
2. When going from coarser to finer
I get insane channeling because the water just goes through the coarser grinds and leaves the finer grinds alone.
@@coffeewitharthur426 Heya! Thanks so much for getting back! Appreciate!
I did 8 shots to get to a "baseline" decent one. LMAO (I started too fine that nothing comes out to too coarse that it was too sour)
Next time I'll try to dose up with Medium Roasts and play around with the Dark Roasts.
I pre-infuse for 10-15 secs at 2-3bars and try to ramp up after I think I went as high as 8-9 bars on the coarser grind and around 5-7 at the finer grind ( a difference of 1-2 clicks) It seemed that the pressure fluctuates too much when I pull, went from 9-5 real quick and I was trying to get it back up; maybe it's me who can't maintain the pull, I assumed that the pressure lowers as the shot goes by. (Yes, at 8-9 bars it was a thin stream) I find myself almost pumping but not so much, I just let it go eventually.
I personally like the taste coz I get the chocolatey aftertaste, nutty finish, and the mild acidity I assumed was from the "spices" I was looking for that sweetness but never really got it - I could drink it straight though . I just thought half a click more/less could change the profile LMAO but I gotta work with what I got, but then it was a struggle to get it coz I find that I was exerting too much force. If I go 2-3 clicks coarser it'll be sour and vice versa.
I haven't tried dosing up and pulling longer shots on the setting that was good; I ran out before I could get to it (250g in 2 days LMAO)
You have a detailed explanation of dialing the jx pro?
I can make a video for that! What is your problem with it?
what scale do you use?
I don't really understand why you would need to purge a hand grinder? Do they retain anything at all? I just tap and brush out each time for cleanliness but my understanding is that hand grinders don't retain anyway, or do they?
Thanks for your comment!
there is definitely retention. its not about whether its automatic or not. its about the structure of the grinding mechanism. I see a large difference between when i purge and when i dont purge.
@@coffeewitharthur426 Thanks for that. I will definitely check next time I switch grind setting on my hand grinder. I just can't see where the retention would be as when I grind 15g, for example, there are no spare beans in the top, no smashed beans in the chamber and no grounds in the bottom half so I just can't see where retention could occur.
All this after shaking and brushing, I mean.
@@seanlawlor262 yeah i get that. maybe its just because of the changing seasons, but i see that i still get a decent amount of grounds stuck to the burr of my grinder. i normally have to grind some to push the grounds that are stuck out. I didnt have to do this when i first got my grinder in april of 2021.
but in the end, test it out. everyone's set up is different so the best teacher is yourself.
Hope this was helpful! What kind of videos would you like to see moving forward? please let me know in the comments.
Do you really need that much time making coffee?
i enjoy the process :)
I personally needed even more time than just 20 min :) Over the months of doing it, it got quicker.