@@vSoLaaRHD yeah but how much does that actually change the flavor? I understand using different beans, grinding them differently, or freshly ground But if you're already forcing steam through a compressed space how much can poking it with needles before compressing help?
@@raidzeromatt answer is, it helps in achieving an even extraction of the coffee grounds. Of course it's not for everyone. I don't even do any of this myself. I do weigh my grains before shots, adjusting the grind size to fit in around 20 to 30 seconds for the full extraction to be completed and have the wanted yield in the cup, but even that is maybe a bit much for someone who is not an espresso fan. Coffee shops do the same but usually before a shift starts so you won't see them do it.
@@Sprometheus I mean, if you were concerned about wasting time, you could probably get away with only using the top screen and -maybe- the wdt and get approximately the same result you got (slight chemical difference of paper filtration notwithstanding).
@@ibandribew I mean let's be real. Hearing a "wasn't worth the time" response on a video that was designed to be excessive just screams disingenuous. He could have just cut out the WDT nonsense and straight up OCD'd it if he was so concerned about time.
There's bad channelling indicated by the angled frothing-like flow, it should be consistent, slow and straight. Honestly pretty bad result with all his equipment, I'd say it's probably an incorrect grind setting
@@ck891 The grinder / bean part, I agree, but lets face it, those extra tools are really not gonna make that big of a difference. It kinda feels like something someone can get hyped on / pay extra for, but not something really usefull in the end :')
@@vanimaladventures tap water isn't bad everywhere in the world. Maybe in the US it is. But even then, a good machine has a water filter in it, so tap water is just perfect.
Caught that right away, sent the short to my OCD expresso drinking friend... he still hasn't seen that detail... but noticed the grains that came up on the spikes as they were retracted...😳
I can guarantee that's not the case. I can get like this with things but also have a ever-growing pile of junk mail I yet to shred and clothes that never make it to a hanger 😅 who has time for the important things in life when there might be a (theoretically) better way to do the thing I'm interested in rn?!
@@EpochEmerge Yep. Plus doing so much WDT and then OCD just defeats the purpose of the prior distribution method. This video is just a complexity flex.
@@Jimel Dripping supposed to be uniflow during the extraction. It’s ok to drip from multiple spots at the beginning, but then drippings supposed to create a steady flow/uniflow…if it continues dripping, then you have channeling in the puck.
Could be even more complicated by Pre-heating the Coffee Beans Sous Vide and Chilling the Extraction (by a frozen metal ball). And off course, Pre-heating the Portafilter, Moisten the Paper Filter, Pressure-Profiling the shot, Timing and finally Steering it... And than still I probably still missed some crucial steps 🤣
@@Sprometheus you already had a clean tamping surface beforehand. The flutes of the spinning tool are postulated to cause some uneven density, so best case it does nothing, worst case it makes it a little worse. Worth using for the meme of maximising tools, pointless in real use
I'd love to see people doing a blind drink test of using the same beans but one with all that stuff preparing it and one with just grind - filter - done.
Thank you for sparing us the bricolage bit of cutting an AeroPress filter down to 58mm portafilter size 😁 Or are there filters of the correct size available by now?
Bro all I use is a single wall basket and a hefty tamp and I pull banging espressos. The quality of the beans, a good dialed-in grind, and an even tamp are all you need for exceptional pulls.
Reminds me of the scene in Top Boy where Dushane goes to the new gentrifying coffeeshop and the barista takes 5min to brew him a single cup of pour-over
Doesn’t the distributor negate some of the affects of the porcupress? I also think you need staccato it in addition too to make it the most complicated and add top paper filter for good measure 😂
Sure. - The first tool is first because it's first and goes first. - The second tool is second because it's not first and goes not third. - The third tool is not fourth so it's third because it goes after the second tool. - The fourth tool is fourth because there were three tools beforehand. - The fifth tool isn't my favorite. [Wait til you see #7!] The fifth tool is important though because there are less important tools than the fifth tool. - The sixth tool is after the fifth but before the jawdropping next tool you just have to see! - The seventh tool is the last but most consequential because it makes the first six tools make sense when there's a seventh tool but maybe leaves room for an eighth tool in the future. Please like, subscribe, upvote, diatribe and share for more future useful tips on tips requestings.
Basically it's all just to make the water flow through the grounds at the correct speed and evenly through the grounds. Pretty sure it wouldn't make THAT big of a difference.
The paper at the bottom of the filter does apparently give better extraction rates. The needle distributor breaks up clumps as well as distributes coffee evenly. The torture device doesnt do all that much but ostentabily is to make channels for the water. Smoothing the top is for leveling, tamping is to compress the puck. Filter screen gives better water distribution to the top fo the puck.
Men will literally optimize the extraction of every pleasant aromatic compound inside a coffee bean with the right temperature, pressure, orientation, surface area and extraction time than going to therapy
@@Sprometheus dude that's awesome! We need more people in prominent places talking about how cool and chill therapy is. I have my long term issues but the most valuable thing for me is having time to talk to someone not connected to my life and taking time to reflect with their guidance.
Taste is one of those things they depends on the taster, for me this is a very clean, bright shot of espresso. Less texture and balance than your standard shot, but allows the delicate and unique flavors of a single origin to shine.
After hearing your’s and many others opinion about the OCD tool and how it doesn’t produce a better shot plus uneven density I kinda cringe when I see it being used nowadays.
"Here you go, sir. That'll be $74.37. Do you want yo leave a tip?"
Since its coffe the customary tip is more like 20 percent
Especcialy if its signature
Is that before or after the mandatory employee health tax? Restaurant biz got more hidden charges with cell phone companies
@@amberharmsen2497 Let's round it out to nice 100 even. Would you like to donate something to send dust to Africa?
And yet, as a barista myself, we somehow still make some of the lowest wages of all of the working class (no not Starbucks)
@@the-jps at least youre making money. I havent made anything selling my feet pics on OF.
- Good morning sir
- Good morning, I'll have an espresso please.
- Here you go sir, oh and have a good night.
🤣
Fetterman be like:
underrated comment 💀
Haha seriously underrated comment!
very clever punchline delivery 10/10
“How many puck prep tools do you want to use?”
Spro: “yes.”
Unfortunately I couldn’t even use all of them!
@@Sprometheus I guess the wdt would overlap with both the porcupress and the distribution tool so it's fine 😂
😆 🤣 😂
@@Sprometheus 😂
@@Sprometheus so it’s not the most complicated one
"What's it taste like?"
"Uh.. espresso"
People that have espresso often can taste the difference in quality
@@vSoLaaRHD yeah but how much does that actually change the flavor? I understand using different beans, grinding them differently, or freshly ground
But if you're already forcing steam through a compressed space how much can poking it with needles before compressing help?
Hahaha, thought the same thing
@@raidzeromatt answer is, it helps in achieving an even extraction of the coffee grounds. Of course it's not for everyone. I don't even do any of this myself. I do weigh my grains before shots, adjusting the grind size to fit in around 20 to 30 seconds for the full extraction to be completed and have the wanted yield in the cup, but even that is maybe a bit much for someone who is not an espresso fan. Coffee shops do the same but usually before a shift starts so you won't see them do it.
Ok done have a nice day sir 😂
-uses special tool to pierce holes in it
-uses another tool to flatten it which fills the holes
Sisyphus, put that boulder down! I have a better idea
😂
This is just show and its no sense 🤷♂️
Go figure, right?
it doesnt fill the holes
You forgot to sift out 7 different micron sizes and layer them in the holy order as the Lord intended. Amen
Haha I guess most complicated in terms of puck prep. I’ve done that staccato nonsense and it wasn’t worth the time haha.
You also forgot a weigh scale to make sure they were exactly 30 lbs of pressure tamping
@@Sprometheus I mean, if you were concerned about wasting time, you could probably get away with only using the top screen and -maybe- the wdt and get approximately the same result you got (slight chemical difference of paper filtration notwithstanding).
@@ibandribew I mean let's be real. Hearing a "wasn't worth the time" response on a video that was designed to be excessive just screams disingenuous. He could have just cut out the WDT nonsense and straight up OCD'd it if he was so concerned about time.
😂😂😂😂
Man will literally spend thousands to pour the most complicated shot of expresso instead of going to therapy
:DDD
💀💀💀💀
Or it could be a hobby?
James Hoffmann: this is a regular espresso shot
James Hoffman: and now we're back from the market in Nairobi to get one sack of Kenyan coffee, we can begin to roast it
It’s an…okay shot. Totally drinkable.
Haha I had to like it because 1. That was my exact thought. I was like isn't this the norm? 😅
Umm no. He would rightfully say creating channels in the puck results in under extracted coffee.
There's bad channelling indicated by the angled frothing-like flow, it should be consistent, slow and straight. Honestly pretty bad result with all his equipment, I'd say it's probably an incorrect grind setting
“Most complicated Espresso Shot Ever!”
-every espresso shot on RUclips….
Exactly, and there's at least 4 different things to make it even more complicated
Yeah dude is really feeling himself with the title. I'd say all espresso is complicated to him since there was some channeling and weak crema
@@j45002 what's the cause of that?
And as someone who worked in coffee for 15 years, this shot will be indistinguishable from the one you get at your local second-wave cafe
Ur life is a joke then
winner
@@ck891 The grinder / bean part, I agree, but lets face it, those extra tools are really not gonna make that big of a difference. It kinda feels like something someone can get hyped on / pay extra for, but not something really usefull in the end :')
@@thomasp12384 it is not true at all
@@dr.angerous Well, I mean, beans make a difference in taste and if its not grinded the water will run fastee trough it hence lesser taste right?
i love the flavor that medieval torture brings to my espresso
LMAOOO
I felt the pain of my ancestors in that shot
-"Can I just get a shot of espresso please?"
-"Sure.. Autobots, roll out!"
😂
Imagine you go through all that and it came out a sputtering mess 🤣
(uses tap water)
@@vanimaladventures tap water isn't bad everywhere in the world. Maybe in the US it is. But even then, a good machine has a water filter in it, so tap water is just perfect.
The equivalent of this is my wife getting ready for a night out.
the most classic dad joke
And then just when you're both ready to walk out the door she decides the outfit is no good and has to rush up and change.
To go to Applebees
🤣🤣🤣🤣🤣🤣🤣
Yes, so many unnecessary steps
that OCD cap thing to level the epresso's surface killed me
Came to look for this comment, wasn't disappointed lol
Caught that right away, sent the short to my OCD expresso drinking friend... he still hasn't seen that detail... but noticed the grains that came up on the spikes as they were retracted...😳
Laughs with a cup of cold water stirred Aldi instant coffee from yesterday
I would like this but it would be a crime to break 69 likes
If you are on a budget crunch, fine. But if you can afford a cup of coffee at dunkin doughnuts, then instant coffee is criminal.
there’s a german word that describes it quite well, it’s called: arbeitsbeschaffungsmaßnahme 😂
I thought it would be longer.
@@harmonyqueue 😂
Werkgelegenheidscreatie in Dutch
@@LMvdB02 😄👍
Or in short, Abm.
The fact it's labeled "OCD" is prob the most perfect thing about this
imagine if your whole life style was like this god help you
I can guarantee that's not the case. I can get like this with things but also have a ever-growing pile of junk mail I yet to shred and clothes that never make it to a hanger 😅
who has time for the important things in life when there might be a (theoretically) better way to do the thing I'm interested in rn?!
How grandparents explain their way to school.
For something called “OCD” it leaves an imperfect impression. I scoff.
I think you meant, “Most *over* -complicated espresso shot ever.”
There's nothing more heretic than seeing an espresso in a tea cup
Literally the most high-maintenence ounce of fluid I've ever fucking seen.
I’d be mad if there was any channeling after all that 😂
Seems like there was. The flow must be steady, without this flow speed jumps I believe (as we see in the video)
@@EpochEmerge Yep. Plus doing so much WDT and then OCD just defeats the purpose of the prior distribution method. This video is just a complexity flex.
I was thinking the same thing.
Yeah it's more an exercise in ego than anything. The result is sub par and at best, looks sour and under extracted.
But still is beautiful
It's funny that you're still apparently stuck using constant pressure after all that.
Some are baristas, some are button pushers
It's criminal that you didn't show the extraction being done with a naked portafilter to show how all this affected channeling/dispersion.
I was disappointed 😞
It was naked, judging by the shot at the end, it wasn't great... :D
@@naycnay It was terrible.
Best part is that it still taste like coffee
You lost points at the electric grinder, could have been a little more complicated if it was manual 😂
manual press too
Grind each bean individually
Roast your own beans too.
That way instead of taking 1 fking hr for a shot, he would be taking the entire yeah hahaha
I don't know how it's possible after all that, but the flow is twitching like it's channeling
“And 3 sugars please “
It's always Splenda too
the music loop is something precious I might just leave this short open because of that
I was waiting for the channeling shot. Most of the YT shorts of people taking so much time prepping for an espresso shot ends up in channeling : /
lo and behold...
And it developed channeling indeed…look at the actual extraction
@@How2Desmo how can u tell ? looks fine to me but might not be such expert
@@Jimel Dripping supposed to be uniflow during the extraction. It’s ok to drip from multiple spots at the beginning, but then drippings supposed to create a steady flow/uniflow…if it continues dripping, then you have channeling in the puck.
Well, it is certainly the most expensive with the equipment used for this one.
That what happend when you watch all baristas on RUclips and they recommendation
The spray bottle cracks me up every time 😂
The question is, did it taste any better than your usual pick prep?
Here's one more step: spritz the bottom filter paper with some water before throwing it in the portafilter.
This somehow reminds me of Japanese tea drinking ceremonies, match mixing especially
Could be even more complicated by Pre-heating the Coffee Beans Sous Vide and Chilling the Extraction (by a frozen metal ball). And off course, Pre-heating the Portafilter, Moisten the Paper Filter, Pressure-Profiling the shot, Timing and finally Steering it... And than still I probably still missed some crucial steps 🤣
All that for 3 sips.
Music?
I am so glad to have a fully automatic espresso maker.
Him:- *Most complicated Espresso Shot*
Also him:- Follows the same normal procedure 😑
the bitten nails completes the ocd vibe radiating from this video
Man, you forgot to wet your filter paper. There's always more to do
I don’t wet filters that small, no need.
@@Sprometheus I feel like wetting the paper helps the coffee not get under the paper. For me it’s about sticking the paper to the Portafilter.
I refuse to drink any espresso that hasn't had the paper filter wetted.
Looking at that prep im like - that looks completely normal - seeing the flow rate, im like - all that work and what!?!
And then.... The water temperature was off.....🥹
the lengths we go for bean juice
Nooo not the spinny boi
Yeah it kinda counteracts everything else he did to distribute.
@@Andrew-wp1bz id argue that instead of counteracts, it does absolutely nothing other than creates a clean tamping surface.
@@Sprometheus you already had a clean tamping surface beforehand. The flutes of the spinning tool are postulated to cause some uneven density, so best case it does nothing, worst case it makes it a little worse.
Worth using for the meme of maximising tools, pointless in real use
@@Sprometheus i use it too, just because I bought it when it was trend some years ago 🤣
I'd love to see people doing a blind drink test of using the same beans but one with all that stuff preparing it and one with just grind - filter - done.
Thank you for sparing us the bricolage bit of cutting an AeroPress filter down to 58mm portafilter size 😁 Or are there filters of the correct size available by now?
Check out Good Brothers Coffee Porta Papers
"All that, for a drop of coffee" - Thanos probably
If I walk in a cafe and see this I am walking straight back out lmao
All that work for a tiny cup like that. Coffee snobs are really something else
My OCD started screaming when you didn’t wet the filter before grinding into the basket 😅
the "audiophile cable lifters" of coffee making...
What is this background music
Did you find out?
@@philadams9254 Sadly no
@@philadams9254 Actually yes, its "Cup O' Tea" by Laninea.
@@JustASideAccount Brilliant
Bro all I use is a single wall basket and a hefty tamp and I pull banging espressos. The quality of the beans, a good dialed-in grind, and an even tamp are all you need for exceptional pulls.
Aaand it’s night time now lol
I’m proud to say my pallet isn’t that sophisticated.
Reminds me of the scene in Top Boy where Dushane goes to the new gentrifying coffeeshop and the barista takes 5min to brew him a single cup of pour-over
that little cup is gorgeous
Song?
Least Complicated Espresso Shot on youtube*
Doesn’t the distributor negate some of the affects of the porcupress?
I also think you need staccato it in addition too to make it the most complicated and add top paper filter for good measure 😂
correct, JH also said that the distributor is inferior to the WDT tool because it only distributes the grounds on the upper part of the puck
*me impatiently tapping floor waiting for my coffee before work*
Song please
Cup o´tea - lalinea
I wanted a espresso for breakfast. Darn, it's almost lunch time.
Basically my morning routine; it became muscle memory after a week or two
Average coffee fan’s fastest coffee-making protocol
* laughs in LaPavoni *
I love how that thing you screwed onto that machine was called the OCD 😂
This is just my morning routine. 😂
Not me watching this video as i wait for my water to boil so i can pour it over instant coffee
Hmmm... wheres the constant pressure puqpress precision tamper?
This feels like the drawing process of spongebob but opposite
I'd love to hear an explanation of why each tool and why each step.
Sure.
- The first tool is first because it's first and goes first.
- The second tool is second because it's not first and goes not third.
- The third tool is not fourth so it's third because it goes after the second tool.
- The fourth tool is fourth because there were three tools beforehand.
- The fifth tool isn't my favorite. [Wait til you see #7!] The fifth tool is important though because there are less important tools than the fifth tool.
- The sixth tool is after the fifth but before the jawdropping next tool you just have to see!
- The seventh tool is the last but most consequential because it makes the first six tools make sense when there's a seventh tool but maybe leaves room for an eighth tool in the future.
Please like, subscribe, upvote, diatribe and share for more future useful tips on tips requestings.
@@harmonyqueue This man got too much free time
Basically it's all just to make the water flow through the grounds at the correct speed and evenly through the grounds. Pretty sure it wouldn't make THAT big of a difference.
The paper at the bottom of the filter does apparently give better extraction rates. The needle distributor breaks up clumps as well as distributes coffee evenly. The torture device doesnt do all that much but ostentabily is to make channels for the water. Smoothing the top is for leveling, tamping is to compress the puck. Filter screen gives better water distribution to the top fo the puck.
looks like the espresso at work
but was it good?
BUT WAS IT GOOOOOOD???
As crazy as it sounds I recently saw a more complicated shot. They even had a fancier tamper.
I just dump a spoon of ground coffee into a mesh filter basket in the cup and pour boiling water over it.
If I feel fancy I'll use the Moka pot.
How to make something more complicated than it needs to be 101
Men will literally optimize the extraction of every pleasant aromatic compound inside a coffee bean with the right temperature, pressure, orientation, surface area and extraction time than going to therapy
I’ve been pretty open about myself going to therapy, and recommending it as well as removing the stigma of being in therapy.
@@Sprometheus dude that's awesome! We need more people in prominent places talking about how cool and chill therapy is. I have my long term issues but the most valuable thing for me is having time to talk to someone not connected to my life and taking time to reflect with their guidance.
bro gotta have the purity level to 99.1%
What about taste? 🔥
Taste is one of those things they depends on the taster, for me this is a very clean, bright shot of espresso. Less texture and balance than your standard shot, but allows the delicate and unique flavors of a single origin to shine.
@@Sprometheus I completely agree about the dependence of the taster, I just wanted to know your opinion! Thx. 🙃
Who cares! It’s all about being hip.
Ahh, the mystic art of preparing one's favorite beverage of choice..
Man that just grates every reductionist bone in my body, Ni Ten Ichi Ryu!
Let that feeling wash over you haha
@@Sprometheus 🤣
This is imo a new definition of "performance anxiety" XD
After hearing your’s and many others opinion about the OCD tool and how it doesn’t produce a better shot plus uneven density I kinda cringe when I see it being used nowadays.
Watching this as I’m making my 3-in-1. Still watching even after I’ve downed my cup.
That tasted like paper. no pre wet to remove the paper taste
You missed the chilled metal ball to pour your espresso over and capture more volatile flavor compounds.
It’s all in the prep work! 👍🏻
All the prep, all the time!
@@Sprometheus #winning
can I get a venti iced caramel macchiato?
@Jeff Mattel 😂
🤢🤮
You didn't even home roast the beans
that needly thing looks like some sort of torture device
honestly, i'd probably follow these steps anyway out of ocd
Plot twist, they are using supermarket beans from 2020
If I had a Saturday morning all to myself and I have absolutely nothing else to do and I need coffee. This is what I’ll do.