Same here. I always knew espresso was a "thing", but i never realized it was a "specific thing." Once I wrapped my head around that, my espresso making became much better.
This is the first time i've come across the different outcomes from extraction defects in such a deep level and told nice and easy to understand. Thumbs up!
It's crazy how far we've come in 4 years since this video and how on point it was, even back when WDT's and DTs weren't widely used, now it's just common knowledge even at beginner levels. Love the vid, as it's just as relevant, if not more today than when it first came out ❤☕❤
Wow, well done, I have a home Barista express machine, grinds the beans, etc, but I am still trying to perfect my coffee, 6 months down the line, I have never though too much about this aspect, determined to give it a try, I was starting to miss my Aldi Coffee pods.....they were always consistent🤦♀️
I love how you are thinking deeply about distribution...and how you use a tapping technique to settle the grinds properly. There is another way to extract a puck though. I've used and owned many machines and have pulled thousands of shots to qualify this...once I started using pure manual machines (no springs) I discovered that creating pressure through the swelling of the puck in the confined space is a great method. It allows you to preinfuse and steep properly...because after you've preinfused and swollen you can start and stop without consequence. This allows you to create stages of extraction, speed and pressure...allowing you to emulsify the best oils early. This method means you don't weigh the beans...instead the volume after tamping is integral...and that's a good skill to aquire because there are many roast that tamp and behave differently. In this method you only tamp any given roast until you feel a bit of push back. Nice video.
Thanks SO much, your great presentation has confirmed what I feel has been happening with my home espresso machine. The grind is correct, but the auto tamp on my machine isn’t and it’s causing weak spots and especially at the edge around the filter basket. From now on, I’ll manually make sure the coffee in the basket is ready for extraction as you’ve described.
Hit a thumbs up if you want to see more coffee related videos like this! Subscribe, become a part of our coffee community and help us keep doing what we love. Thank you :) 👍
Great video please do more on same subject. Also, what will you do to get down to 36 second target or is 2 seconds not critical? Is there a reason you didn't use bottomless portafilter? Was it to prevent mess from possible channeling? Is there anything that can be done to overcome an inconsistent grind other than a more expensive grinder? I am have a Breville Smart Grinder Pro $200 do I have to now buy a $600 Vario-w to get a better grind for a more consistent output especially if I want to use a bottomless or naked portafilter?
This was one of the most helpful Espresso videos I’ve ever seen. I could not for the life of me figure out what was going wrong with my extraction because if I changed the grind size either way, the coffee would get worse! This makes so much sense. Thank you!
Excellent. in all the videos I have seen on coffee I have not seen much or any focus on this subject matter which as demonstrated has a substantial impact on the outcome. Great advice. Thanks.
You did an excellent job! Thank you!! I always have those air bubbles 2-3 days after filling my grinder hopper, which causes the grind to come out slightly moist compared to when I first open the bean bag. Shaking the ground coffee with the doser is brilliant. Will try that.
Thanks for this informative video, as a new barista i'm constantly researching, and learning from all sources, and this was one of the more understandable, and palatable videos I have watched.
This is an awesome video which has helped me immensely. I have been struggling to get consistent extractions but will get to work and practice what you have shown me. Thank you! Appreciate it!!
Thank you for the clear and direct explanation of this technique. I didn’t know distribution could have such a major effect on the extraction. Well done, and cheers!
Officially know now, my phone is literally reading my mind. Was thinking all day at work about why my extracting wasnt working well but guess what?! Open RUclips to see how to do it properly and boom this is in my suggested videos lol.
Learning and practice is the key. Technique is essential and should be consistent everytime, adjusting is base on type of coffee beans. Warmer ever I use different vendors or products I change the settings of my grinder and the volume of coffee in the portafilter till I achieve the flavor.
Love the details that you shared with us in this video! Next time I would love to see close-ups of what you’re talking about. While your description as good as people tend to be a little bit more visual and that will help them understand what the shot should look like based on the adjustments made. Thanks for sharing your knowledge with us!
السلام عليكم و رحمة الله وبراكاته 😊 شرح طريقة الصحيحة في تحضير قهوة النيسبريسو في القمة 😇 Salut à tous 😉 Merci beaucoup pour votre vlogue. Très bonne explication de la technique de préparation d'un café Nespresso 😇
Thank you for this informative video! A new barista here. I want to learn more about serving the best cup of coffee to everyone. Good to learn this technique
Rrreeeaaallyy helpful to see. Thanks so much! So simple experience, you would not expect that much, and yet the results speak by themselves! Happy tamping to all
Almost no where I've gone has put an emphasis on the importance of proper distribution. I would get wildly different results even though I thought I was doing the same thing. Once I learned this, my espresso got significantly better and actually made it possible to adjust things to make it exactly how I like
Great video, thanks for explaining the good and bad points so clearly, although a few close ups would have made it an excellent video :-) I've taken a couple of your points on-board and the quality of my coffee has already been drastically improved!
Great video. I appreciate the attention to detail and explanation regarding the importance of the distribution. I think this will help me get a much more consistent result on my home Dual boiler setup.
Thanks for this very helpful video! I just got my machine and grinder last week. In my first 20 or so shots, I kept getting spurts coming from the basket/bottomless portafilter. After doing the "shake" this morning with my dosing cup, the spurting went away! Prior to doing this, I would WDT with a paperclip, which I thought would distribute the grinds evenly (obviously not). Went from under-extracted to a more balanced shot this morning!
i've tried your method in brewing espresso. mainly in how you distribute the coffee by tapping the portafilter on the edge of the table and the way you tamp the ground coffee. surprisingly!!,it does make a huge difference in the way the machine extract the grounds during brewing!!!. my extraction time is now much better & the quality of my espresso is getting good results!!.. i really appreciate your video!! Thank you very muchh!!!
I think we see this a lot in the industry where baristas get so caught up in the numbers,!extraction time and output weight they forget to taste the shot they’ve just pulled.
Great explanation and demonstration to highlight the importance of distribution. Perhaps one of the most misunderstood aspects of correct dialing in the grind. 👍 Subscribed!
I will try doing this tomorrow. I have been having heck of a time getting good crema in 27-28sec. I was going after 14gm of ground coffee to give me 50-60ml in 28sec and havent been able to achieve that.
I am a total home beginner and would like any suggestions on why a get a lot of water settled on top of my puck when I have finished my cup? Have I packed the espresso down to hard or is my grind too fine?
Excellent objective demonstration of the topic. Thanks for this. Perhaps next time zoom into the group head as it extracts the espresso to show viscosity.
Was really intrigued by the automatic Pugpress tamping station he was using... until I went looking for it and found it along with a hefty price tag of $1,190 USD... YIKES!..
This shaking is the key here I guess. It makes the heavier parts of beans to go to the bottom, and the ligher at the top. Definitely will add that to my coffee routine! Simple, but brilliant trick!
I've been looking up and down throughout the net to find exactly a video like this. Super easy to understand and some great tips. Cheers!
Thanks Scott. :)
@@ArtistiCoffeeRoasters sir I have one question my la marzocco pb if I make it expresso why coming in bubble plz reply
me too😂
I never thought drinking coffee is this complicated lol i realized only after i got my own espresso machine
at first yea lol but it's fun and you end up making great coffee!
Same here. I always knew espresso was a "thing", but i never realized it was a "specific thing." Once I wrapped my head around that, my espresso making became much better.
This is the first time i've come across the different outcomes from extraction defects in such a deep level and told nice and easy to understand. Thumbs up!
Thanks Michael. Glad you enjoyed it!
Aussies don't fuck about mate
You were on 99 likes so I liked your comment to get you to 100. You’re welcome.
you should watch james hoffman then
I would have liked to see some close up shots and using a naked porta filter. Other than that it was a pretty good explanation.
Finally, someone who actually knows a lot about making great coffee...
Appreciate your comment! Thanks :)
It's crazy how far we've come in 4 years since this video and how on point it was, even back when WDT's and DTs weren't widely used, now it's just common knowledge even at beginner levels. Love the vid, as it's just as relevant, if not more today than when it first came out ❤☕❤
Amazing. Just tried your technique and went from constant under-extraction to a perfect extraction. Thanks so much.
So good Brad! This is the best result and why we do it!!!
Wow, well done, I have a home Barista express machine, grinds the beans, etc, but I am still trying to perfect my coffee, 6 months down the line, I have never though too much about this aspect, determined to give it a try, I was starting to miss my Aldi Coffee pods.....they were always consistent🤦♀️
That was by far the best example of how coffee distribution can affect the outcome that I've seen yet
Thank you for the feedback. We appreciate supporting our channel
This helps, thank you. Sometimes I pull a really fast shot (
Yes. Or it can lift up as well if too fine and a lower dose 👍🏻
I love how you are thinking deeply about distribution...and how you use a tapping technique to settle the grinds properly. There is another way to extract a puck though. I've used and owned many machines and have pulled thousands of shots to qualify this...once I started using pure manual machines (no springs) I discovered that creating pressure through the swelling of the puck in the confined space is a great method. It allows you to preinfuse and steep properly...because after you've preinfused and swollen you can start and stop without consequence. This allows you to create stages of extraction, speed and pressure...allowing you to emulsify the best oils early. This method means you don't weigh the beans...instead the volume after tamping is integral...and that's a good skill to aquire because there are many roast that tamp and behave differently. In this method you only tamp any given roast until you feel a bit of push back. Nice video.
Thanks SO much, your great presentation has confirmed what I feel has been happening with my home espresso machine. The grind is correct, but the auto tamp on my machine isn’t and it’s causing weak spots and especially at the edge around the filter basket. From now on, I’ll manually make sure the coffee in the basket is ready for extraction as you’ve described.
Awesome. Thanks
This video is outstanding. I have exactly this issue with inconsistent underextraction and burnt edges around the puck. Thanks so much!
Our pleasure!
This is a very good video with no pretentiousness that many other "espresso" videos have on RUclips. Big thank you!
Thanks very much for your comment! Much appreciated. Glad to hear you enjoyed the video :)
Hit a thumbs up if you want to see more coffee related videos like this! Subscribe, become a part of our coffee community and help us keep doing what we love. Thank you :) 👍
What’s the grinder called?
@@CapDrew Hi Andrew it's a anfim sp2. :)
Artisti Coffee Roasters thanks !
Great video please do more on same subject. Also, what will you do to get down to 36 second target or is 2 seconds not critical? Is there a reason you didn't use bottomless portafilter? Was it to prevent mess from possible channeling? Is there anything that can be done to overcome an inconsistent grind other than a more expensive grinder? I am have a Breville Smart Grinder Pro $200 do I have to now buy a $600 Vario-w to get a better grind for a more consistent output especially if I want to use a bottomless or naked portafilter?
Your a professional and u don’t use a coffee distributor? U use your finger!!
Loved how that technique made such a difference
👌🏼
Did he say “We’ve got no time to muck around”? As someone who hates cursing, I love it! His accent is adorable ☺️
👌🏼
Even with engine noises and an echo, your presentation was perfectly understandable and clear as a bell!
Fantastic work. Thank you!
Ha ha yes we do have some noisy neighbors unfortunately! Glad to hear that you enjoyed the video :)
Love how there wasn’t any ads to see this video!
Lol nevermind
😅
🤭
This was one of the most helpful Espresso videos I’ve ever seen. I could not for the life of me figure out what was going wrong with my extraction because if I changed the grind size either way, the coffee would get worse! This makes so much sense. Thank you!
this comment sounds like its written by AI 😅
Excellent. in all the videos I have seen on coffee I have not seen much or any focus on this subject matter which as demonstrated has a substantial impact on the outcome. Great advice. Thanks.
Excellent video, more of this in-depth real world is appreciated.
Thank you 🙏🏻 Glad you liked it!
You did an excellent job! Thank you!! I always have those air bubbles 2-3 days after filling my grinder hopper, which causes the grind to come out slightly moist compared to when I first open the bean bag. Shaking the ground coffee with the doser is brilliant. Will try that.
Thanks for this informative video, as a new barista i'm constantly researching, and learning from all sources, and this was one of the more understandable, and palatable videos I have watched.
Thanks Eltrian!
This is an awesome video which has helped me immensely. I have been struggling to get consistent extractions but will get to work and practice what you have shown me. Thank you! Appreciate it!!
Let us know how you go!
Thank you for the clear and direct explanation of this technique. I didn’t know distribution could have such a major effect on the extraction. Well done, and cheers!
You welcome 👌🏼
Officially know now, my phone is literally reading my mind. Was thinking all day at work about why my extracting wasnt working well but guess what?! Open RUclips to see how to do it properly and boom this is in my suggested videos lol.
Focus your mind on your work man, unless you work as a barista
@@mtksbctk haha yea I started as a barista 2 weeks ago
Wow mind reading! haha
Learning and practice is the key. Technique is essential and should be consistent everytime, adjusting is base on type of coffee beans. Warmer ever I use different vendors or products I change the settings of my grinder and the volume of coffee in the portafilter till I achieve the flavor.
Months of struggling with our Breville Barista Touch trying to dial it in, just solved in a matter of minutes after watching this video.
Love the details that you shared with us in this video! Next time I would love to see close-ups of what you’re talking about. While your description as good as people tend to be a little bit more visual and that will help them understand what the shot should look like based on the adjustments made. Thanks for sharing your knowledge with us!
Thanks for the feedback Kyle, good to hear you enjoyed it! :)
السلام عليكم و رحمة الله وبراكاته 😊
شرح طريقة الصحيحة في تحضير قهوة النيسبريسو في القمة 😇
Salut à tous 😉
Merci beaucoup pour votre vlogue.
Très bonne explication de la technique de préparation d'un café Nespresso 😇
Great Job. The best analysis on coffee extraction defects.
Thank you
THAT WAS VERY WELL EXPLAINED AND TECHNICAL I REALLY APPRECIATE THE ADVICE HERE
👍🏻
Thank you for this informative video! A new barista here. I want to learn more about serving the best cup of coffee to everyone. Good to learn this technique
Great to hear that you're finding our content useful and best of luck with you new career as a barista!
Rrreeeaaallyy helpful to see. Thanks so much!
So simple experience, you would not expect that much, and yet the results speak by themselves!
Happy tamping to all
Thanks Charles. :)
Extremely massive information, now I know why I'm sometimes getting less flavour
Almost no where I've gone has put an emphasis on the importance of proper distribution. I would get wildly different results even though I thought I was doing the same thing. Once I learned this, my espresso got significantly better and actually made it possible to adjust things to make it exactly how I like
Super informative! Not a whole lot to find on youtube about finding defects in the puck. Note to self I need to get one of those grinding cups
Same here. Did you find anything useful?
Great video, thanks for explaining the good and bad points so clearly, although a few close ups would have made it an excellent video :-) I've taken a couple of your points on-board and the quality of my coffee has already been drastically improved!
Glad to here, yes this was one of our earliest videos. 🤙🏻
Also love the “espresso shuffle”, might find a pot and do that!
One of the most useful videos I’ve found as I start my journey of turning terrible shots into something better.
Glad we could help with this video! Good luck on the endless journey for amazing Esprssso
At last a video actually explaining you how to do a good coffee. Thanks for the upload.
Glad you enjoyed it!
Impressive: a very detailed explanation with objective arguments. Thank you.
Cheers
Great video. I appreciate the attention to detail and explanation regarding the importance of the distribution. I think this will help me get a much more consistent result on my home Dual boiler setup.
Thank you
Good work. As a new barista I found this nice back up.
Thanks for this very helpful video! I just got my machine and grinder last week. In my first 20 or so shots, I kept getting spurts coming from the basket/bottomless portafilter. After doing the "shake" this morning with my dosing cup, the spurting went away! Prior to doing this, I would WDT with a paperclip, which I thought would distribute the grinds evenly (obviously not). Went from under-extracted to a more balanced shot this morning!
Excellent explanation of coffee extraction.
Thank you!
Nice work man
thank you we appreciate your support.
Enjoyed the class. Ignore the downers, they're not coffee folks! Subscribed to learn more. Thanks ☕😎
Good to hear that you enjoyed it. Cheers
So very well explained and done
Thank you 🙏🏻
Love it, learned so much from this video..wow
Now that's what you call a Pro
Well done mate. Amazing content for us all to learn from
Cheers 🤙🏻
hello from Malaysia!!!!
its a really good video👍👍!!.
helps me alot to improve my extraction!!
thank you very muchhh sir👍👍👍
🤜🏻
i've tried your method in brewing espresso.
mainly in how you distribute the coffee by tapping the portafilter on the edge of the table and the way you tamp the ground coffee.
surprisingly!!,it does make a huge difference in the way the machine extract the grounds during brewing!!!.
my extraction time is now much better & the quality of my espresso is getting good results!!..
i really appreciate your video!!
Thank you very muchh!!!
I think we see this a lot in the industry where baristas get so caught up in the numbers,!extraction time and output weight they forget to taste the shot they’ve just pulled.
Yes, there are many out there as well that do not drink coffee at all. 😂
This was very helpful! Thank you
Our Pleasure
Nice and clear explanation. Thank you!
🤜🏻
Great explanation on the extraction!
Thank you!
Great video, really fills in the gaps (pun intended) that other videos miss to mention!
Thank you
That was EXTREMELY helpful! Thank you!
Our pleasure
This video was extremely helpful, clear, and to the point. Thank you for the tips!
Thanks for your comment Chris! Great to hear you enjoyed the video :)
Great explanation and demonstration to highlight the importance of distribution.
Perhaps one of the most misunderstood aspects of correct dialing in the grind.
👍 Subscribed!
Thank you, we will do more
On this topic! 👍🏻
What is that plastic bowl you grind your coffee into? Any link to buy it?
Did you ever figure out what that was??? I would also love to get something similar that exactly fit my porta filter
www.spotlightstores.com/kitchen-and-dining/kitchen-storage/containers/decor-bright-healthy-6-snack-dip-tubs-75-ml/BP80231088
This is great information but I could use a close up view during extraction
Look out for version 2 coming soon with more close ups, your not the only person to say this.
I will try doing this tomorrow. I have been having heck of a time getting good crema in 27-28sec. I was going after 14gm of ground coffee to give me 50-60ml in 28sec and havent been able to achieve that.
The 50-60ml is very big ratio 1 to 4, try getting it to 1 to 2 so 30ml. Start to weight the liquid to get these more accurate
im learning from this page too much
So glad to hear that :)
You guys now your stuff ! Excellent !
Much appreciated!
Great video. No pucking around.
😂
Great video and constructive. One of the best explanations I have seen. Thanks!
so glad it help you.
Well thank you so much it really helped
Awesome to hear! Thank you :)
Very Well Done !! Thank you
Cheers
A very helpful and informative video👍
Salaam to you and to all.
Thanks 😊
I like ur grinder
I am a total home beginner and would like any suggestions on why a get a lot of water settled on top of my puck when I have finished my cup? Have I packed the espresso down to hard or is my grind too fine?
Thanks you, most helpful
Awesome video. Thanks!
Cheers
watch this dude science the shit out of that coffee! big up mate
LOL Thanks Chris. :)
Well done. Useful.
Great explanation!
Thank you!
thanks a lot. good demo
Thank you
Geat instruction !!!!!!!! Well done sir.
Thanks @Delmar829
Thank you very much, this was very helpful and well explanied☺️🍮
Glad it was helpful!
Eye opener!!!!!
So helpful, thank you very much! Alex
You're very welcome!
Great video. More close ups needed
Thanks for the feedback ukfinest123
I’ve really learned a lot from this video thank you so much 🙏
Glad it was helpful!
Great video. Thank you!
Thank you, great video!!!
Your welcome 🤗
Wow, great video bro
Thank you for this video. Its a simple metric thats sometimes neglected.
👍🏻
Excellent objective demonstration of the topic. Thanks for this. Perhaps next time zoom into the group head as it extracts the espresso to show viscosity.
Thanks hedonist222 love the feedback!
Seconded. It is very hard to see the extraction at the beginning, due to the liquid being so dark, against the dark background.
Was really intrigued by the automatic Pugpress tamping station he was using... until I went looking for it and found it along with a hefty price tag of $1,190 USD... YIKES!..
Yes a bit pricey, but it really helps consistency and reduces staff injury. When your doing 50-100kg of coffee per week it’s an essential tool
@@ArtistiCoffeeRoasters No argument for a cafe or coffee shop... just a little pricey for someone who only pulls two or three shots a day ;)
This shaking is the key here I guess. It makes the heavier parts of beans to go to the bottom, and the ligher at the top. Definitely will add that to my coffee routine! Simple, but brilliant trick!
Thanks @jimzcoi
Great video, a variable that often gets over looked
So true Tony. :)
Great video. Was just missing some close ups on some of what you were describing. Will check out some of your other ones too off the back of this.
Awesome, thank you!
Nice video, it helped, thanks a lot.
I get that seal break that you explained around the puck. Unsure what to do about it. Maybe i'm temping too hard..
Lower your dose of coffee 👍🏻
Thanks!
Very welcome 🤗
you are a legend. thank you
So simple, so nuanced. Great demonstration and explanation, much appreciated! Cheers
Our pleasure
That really was good and informative. Thanks heaps.
👍🏻