Most of the time, my expresso where sour. I tried many different coffees. Always channeling. Sour. A specialist recommended me a better grinder. Now, it is always easy. The taste changed and is wonderful now. Just as if you crunch a coffee bean. The important things are : 1 - the grinder 2 - the grinder 3 - the grinder
The Coffee Chronicler, this is a very pertinent, useful instructional video concentrating on very important basics. I agree with your assessment that the grinder is the most important acquisition to have for good quality espresso, but additionally a good quality grinder optimizes pour-overs/Chemex/and even French Press. Also having good beans is important in order to optimize the value of whatever machines we buy is very great, valuable advice. Everything you said I had to learn the hard way though experience. Keep up your good work. Thank you.
@@coffeechronicler it certainly was! I'm no stranger to internet forums and the way people get carried away on so-called "night and day" differences when comparing high end products, and obsessing endlessly about minuscule improvements...
I recently went to a barista class at a local cafe/roaster that I like (Fahrenheit/Omnia, if you’re in Toronto). One of the most impactful things it taught me is how to rely more on taste when dialing in. As a beginner, it’s easy to follow the rules like 25-35s extraction and 1:2-3 ratio and get too bogged down in the numbers. In that class we made zero measurements like weight or time (except for the amount of coffee, which was static). Instead, we looked at the liquid coming out from the spout and stopped the shot when it started to get thin/light and lose the streaking. Then we tasted it and changed things based on that. When I got back home, I tried this approach and arrived at a very different recipe compared to when I was looking at the numbers with the same beans, and it was really good. Now I still measure the numbers, but don’t look at them to make changes, especially when dialing a new bag - they’re only there to repeat the final recipe in the future. I would definitely recommend folks try this challenge, to dial in without using a scale or timer, or at least don’t look at it before tasting the shot. It’s a pretty significant mindset shift.
This is pretty good advice. I'm also overwhelmed with all there is online. I mostly focus on espresso (Hugh Leverpresso Pro) and Aeropress coffee (trying a few different methods...i need a spreadsheet 😜) as my brewing methods. I have a 1ZPRESSO J-Ultra and i think my beans are not the same across a single bag of 1Kg. Or maybe it is the water temperature that i can't replicate exactly all the time but it's hard to get the same result all the time. It would be nice to get a cheat sheet for grind size (set by burr micron measurements so we can set any grinder) for different roast and water temperature. Oh and, I'm a NordVPN user too....if you want my reference code just let me know 😜 Thanks for your videos as always.
Such a refreshing take on effort in espresso. It's okay to only do the most important 20%, and it's also okay to enjoy the journey of the next 80%. The r/espresso gatekeepers & "tryhard shamers" should relax and let everyone be on their own path.
I would like to add. Regularly clean coffemachines and coffee grinders, yes maybe it's obvious but for good cup espresso that's really important and many people forget about this simple thing.
Really, the most important thing in coffee is coffee (i.e. the beans). With a lower end setup, (thermoblock machine, cheap hand grinder), sloppy technique and the right beans, I can pull shots worthy the best cafés. Not as reliably of course, that's what better gear and technique are for, but it is possible. I have never been able to pull anything decent from the kind of beans you find, stale, in grocery stores, no one can, you can't extract what isn't there.
Nice one. I buy ready ground coffee at different strength levels and roasts. I just dont want that grinding hastle. But my Swan retro coffee machine is a great under £100 option and makes superb coffee with Lavazza Black/Espresso. 👍🏼
I've just moved to Copenhagen and am discovering the local coffee scene. It's quite different from what I'm used to in the UK, but it is exciting. Would be great to know your favourite roasters here from the more top shelf material to your regular "daily's"?
April has expensive mid-tier and very expensive ultra top-tier stuff. Prolog is a great everyday roaster, super stable. Darcy's is likely the best café in town, but if you want to try a really exciting and very different espresso shot, try Hip Hop.
Hi, love the channel I have a baratza encore esp I know it’s not high end and I do have to upgrade but could you recommend an espresso machine to match it?
It is not true that Gaggia temperature is "guesswork". It is actually very stable and always the same temperature once fully warned up, based on my tests. You are perpetuating misinformation that I'm guessing you heard somewhere else, without conducting your own tests.
That the Gaggia requires temp surfing is well known, not “misinformation”
6 месяцев назад
Yeah I guess everybody in the Gagguino community who install PIDs to check temperature all have faulty units and readings I suppose you have the special Gaggia nobody else has or perhaps you are just donkey brained
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Most of the time, my expresso where sour. I tried many different coffees. Always channeling. Sour.
A specialist recommended me a better grinder. Now, it is always easy. The taste changed and is wonderful now. Just as if you crunch a coffee bean.
The important things are :
1 - the grinder
2 - the grinder
3 - the grinder
This! Espresso suddenly becomes easy when you got the right tools
which one do you have?
The Coffee Chronicler, this is a very pertinent, useful instructional video concentrating on very important basics. I agree with your assessment that the grinder is the most important acquisition to have for good quality espresso, but additionally a good quality grinder optimizes pour-overs/Chemex/and even French Press. Also having good beans is important in order to optimize the value of whatever machines we buy is very great, valuable advice. Everything you said I had to learn the hard way though experience. Keep up your good work. Thank you.
Thanks for the kind word!
You are way too rational, measured and hype-immune for RUclips. Try again.
😅
Haha, I take that as a compliment!
@@coffeechronicler it certainly was! I'm no stranger to internet forums and the way people get carried away on so-called "night and day" differences when comparing high end products, and obsessing endlessly about minuscule improvements...
Facts.
I recently went to a barista class at a local cafe/roaster that I like (Fahrenheit/Omnia, if you’re in Toronto). One of the most impactful things it taught me is how to rely more on taste when dialing in.
As a beginner, it’s easy to follow the rules like 25-35s extraction and 1:2-3 ratio and get too bogged down in the numbers. In that class we made zero measurements like weight or time (except for the amount of coffee, which was static). Instead, we looked at the liquid coming out from the spout and stopped the shot when it started to get thin/light and lose the streaking. Then we tasted it and changed things based on that.
When I got back home, I tried this approach and arrived at a very different recipe compared to when I was looking at the numbers with the same beans, and it was really good. Now I still measure the numbers, but don’t look at them to make changes, especially when dialing a new bag - they’re only there to repeat the final recipe in the future.
I would definitely recommend folks try this challenge, to dial in without using a scale or timer, or at least don’t look at it before tasting the shot. It’s a pretty significant mindset shift.
New way of framing low scoring beans LOL. But agree!
This is pretty good advice. I'm also overwhelmed with all there is online. I mostly focus on espresso (Hugh Leverpresso Pro) and Aeropress coffee (trying a few different methods...i need a spreadsheet 😜) as my brewing methods. I have a 1ZPRESSO J-Ultra and i think my beans are not the same across a single bag of 1Kg. Or maybe it is the water temperature that i can't replicate exactly all the time but it's hard to get the same result all the time. It would be nice to get a cheat sheet for grind size (set by burr micron measurements so we can set any grinder) for different roast and water temperature. Oh and, I'm a NordVPN user too....if you want my reference code just let me know 😜
Thanks for your videos as always.
Such a refreshing take on effort in espresso. It's okay to only do the most important 20%, and it's also okay to enjoy the journey of the next 80%. The r/espresso gatekeepers & "tryhard shamers" should relax and let everyone be on their own path.
Excellent presentation! Great references to cooking to explain differences in roast levels, grinders and machines.
Great to hear!
As a newcomer this video is so helpful.
Oat milk and ultra-light is a god-tier combo Great fit for your strawberry cheesecake thermal shock colombian :>
I would like to add. Regularly clean coffemachines and coffee grinders, yes maybe it's obvious but for good cup espresso that's really important and many people forget about this simple thing.
Really, the most important thing in coffee is coffee (i.e. the beans). With a lower end setup, (thermoblock machine, cheap hand grinder), sloppy technique and the right beans, I can pull shots worthy the best cafés. Not as reliably of course, that's what better gear and technique are for, but it is possible. I have never been able to pull anything decent from the kind of beans you find, stale, in grocery stores, no one can, you can't extract what isn't there.
Great video !!! Learning so much from your channel 😎☕️👍🏽👍🏽👍🏽👍🏽👍🏽
Thanks, great hear!
Can you suggest some medium dark coffee beans to order online?? For espresso machine of course, thanks!
EXACTLY what I was wanting to learn! Thank you 🙏
Very concise but very informative video. Thanks!
This ethos is *exactly* why I love my Robot & MBK Feld47.
I think you nailed it with the Coffee Grinder comparison to making Pesto: Same Ingredients but Mixer vs Mortar and Pestle taste completely different 🙏
Can you prescribe me a on demand grinder for filter , moka , pour over, French press and etc please
Why is the DF 64 better than the Eureka Mignon for light roasts,?
I mentioned that it has the SSP HU burrs. So it's not so much the DF64 itself, rather that it's equipped with these specialized burrs.
Is the Kinu M47 Phoenix still good in todays standards for espresso?
Yes
Haha...this is a well balanced and dialed in video...not too much hype and no bro-science!
Nice one. I buy ready ground coffee at different strength levels and roasts. I just dont want that grinding hastle. But my Swan retro coffee machine is a great under £100 option and makes superb coffee with Lavazza Black/Espresso. 👍🏼
☐ fresh coffee
☐ grind on demand
☐ thermally stable machine
🗹 superb coffee
@@PedroJohnston1 Classy response
I've just moved to Copenhagen and am discovering the local coffee scene. It's quite different from what I'm used to in the UK, but it is exciting. Would be great to know your favourite roasters here from the more top shelf material to your regular "daily's"?
Coffee Collective is a classic for a good reason. Very unique and consistent vision!
April has expensive mid-tier and very expensive ultra top-tier stuff. Prolog is a great everyday roaster, super stable. Darcy's is likely the best café in town, but if you want to try a really exciting and very different espresso shot, try Hip Hop.
Hi, love the channel I have a baratza encore esp I know it’s not high end and I do have to upgrade but could you recommend an espresso machine to match it?
Thanks for the kind words! A Bambino would probably be a suitable match. Or the Apex/Legato.
Would say a Rancilio Silvia be a better long term option and upgrade the grinder in a year or two?@@coffeechronicler
@@timhanley4396 Personally, I think it sucks out a lot of fun to do these water flushes and temperature surfing that's pretty much a must on a Silvia
Well done.
It is not true that Gaggia temperature is "guesswork". It is actually very stable and always the same temperature once fully warned up, based on my tests. You are perpetuating misinformation that I'm guessing you heard somewhere else, without conducting your own tests.
That the Gaggia requires temp surfing is well known, not “misinformation”
Yeah I guess everybody in the Gagguino community who install PIDs to check temperature all have faulty units and readings
I suppose you have the special Gaggia nobody else has or perhaps you are just donkey brained
@@RegrinderAlert obviously arguing in bad faith or being pedantic. Just ignore 👍
I have an old review on the channel where I talk about the Classic vs Bambino
I love seeing the same filter bags I’ve drinking (@kaffebox!) and yes I completely agree Asser that these are solid points!
I also love the idea we're drinking the same all over the world. Good recent batch :)