Make Coffee Using OUR RECIPE for great Espresso
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- Опубликовано: 24 июл 2024
- Many have asked, so here it is! The Artisti Coffee Roasters Brew Recipe and how we dial it in. Dose, weight and yield.
In this video Jimmy walks through the daily process we undertake here in our espresso bar to control our extractions for a consistently great tasting cup of coffee. Jimmy looks at the equipment that we are using as well as the beans and their age which are important factors in any recipe. He tells you exactly what dose, weight and yield we are wanting to achieve and he also explains how to manipulate the grind to meet these parameters.
You need to understand that our recipe isn't necessarily the right one for you with the coffee and equipment you're using but hopefully it gives you some idea about the things you should be looking at and adjusting so you can adapt it to your needs.
Thanks for watching we hope you got a lot out of this video and it helps you on your path to making better coffee.
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☕️ Want help opening up your very own cafe? : artisti.com.au/pages/new-cafe
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☑️ Check out some of our other videos below
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Хобби
I much appreciate the "warts and all" presentation by Jimmy. Those things are normal, so including them makes it seem far more realistic than those (impossible) perfect presentations given by others. And the message has longer to sink in, correcting the 'oops' we all do, even if not on camera. Really, really appreciated!
🤙🏻 we keep it real! Some oops have to be deleted 🤭
@@ArtistiCoffeeRoasters well make a blooper reel at the end :)
this is GREAT. it lines up with my home barista experience that it take quite a number of shots to get a recipe correct. as others have mentioned, those videos which show golden shots coming out slow mo, “first take” is just unrealistic and you guys do it real. respect and keep on youtubing! love your channel.
Thank you. Yes we keep it real, it’s the only way to help show that great Esprssso takes practice. 👍🏻
Great content as usual, thank you guys, really appreciated!
Glad your enjoying it 🙏🏻
Another great and helpful video. Just like what other viewers have commented, its perfect that none of the bloopers were edited out. Makes it a lot more relatable and inspirational. Thanks guys for sharing all these nuggets of information and years of experience with everyone.
Thank you for your comments, we appreciate the love! More to come, we love sharing our craft and encouraging others. 👍🏻
Great info again, thank you for uploading this video.
Kind regards from Scotland 🏴
Johnny
Cheers!
Appreciate you guys.
👍🏻
I'm a barista and I found this super useful! Very well explained, a person who isn't an experienced Barista could easily understand this content, I didn't catch the name of the tamper? RIPPER... cheers mate!
Awesome, glad it all made sense then.
It’s the Cinoart Precision Tamper.
Jimmy
Very clear, and I also enjoyed the masked lapwing call at 4:30.
😜
Good day! May i ask if you have any sort of guide or instructions on how to calibrate or apply your recipe to a breville dual boiler with smart grinder pro. Thanks, mate!
Check out our other video on using a breville touch. This might help
Great video! You said that you are using pre infusion. How many seconds on/off do you program for the pre infusion on the La Marzocco?
2 seconds on, 2 seconds off 👌🏼
If possible, would you be able to do a KB90 review? The cafe I'm at is going to upgrade from the PB 3-group to a KB90 soon, so I wanna get some insight on that machine. Pros, cons, etc.
We have one already on our channel, we did a Launch night for LM it was great, so a few videos available ruclips.net/video/Lq7-Yfz72XE/видео.html
Awesome video Jimmy! How much caffeine did you have before the video? LoL I love that energy! Quick question, what size basket do you guys use for the 22.5 grams> thank you and blessings!
Never enough ☕️ 😂 we use the VST 21g baskets that fit 22.5G easily
@@ArtistiCoffeeRoasters 😀 Thank you! Enjoy your weekend ☕
Glad you guys are okay with all that bad weather hitting you...
Yeah we’re all good, thanks for your concerns. A few vans written off but the coffee is safe 😜
@@ArtistiCoffeeRoasters Glad you're all good. And my kind of humor!
What temperature is the La Marzocco set at? Thanks for the video
We set all our machines at 92.5 degrees we think this works best for our blends and our air roasted beans.
This excellent video gave me helpful insights, but now I need to solve a mystery. The first coffee comes spot on, 22.5g in, 45g out, 30 sec. However the second coffee I make with same dose and time produces around 55g yield. Everything is weighted to be consistent with no changes whatsoever in the grinder that is a high end flat burrs unit. What could be wrong? 🤔
Home barista, learning the ropes and there seem to be a lot of them, so this is probably gonna seem a dumb question (I cringe as I type it) but what makes the machine "stop", have you programmed it to release a certain amount of water? My machine I can only program "time", so I am unsure if this dialing in process would work for me?
Yes we have programmed the machine to stop at the desired water level we want. If you can set the time that’s great. You just weight the coffee liquid and adjust the time longer or shorter to match your recipe. 👍🏻 not silly, it’s a video we will be shooting soon!
When setting up a new machine and grinder can I use cheap or old coffee beans to get the brew recipe correct rather than waste good champion beans? Ie if I use your beans and 22.5g for 45 yield at 32 seconds, I can run the cheap beans until I can get the right grind than put champion beans in?
Yes you can! It will get you close, then you still will make finer adjustments for the age of the bean. We have a video on dialling in quickly to not waste beans, check it out. Cheers luke
I'd love to see a similar video for home barista's
Good idea. It’s on the list 👌🏼
@@ArtistiCoffeeRoasters Thanks, and have an awesome espresso day :)
I have seen that you use small Tupperware containers like a dosing cup, do you have a link or a name/brand so i can find some as would help me at home if I am making multiple coffees
These are the 90ml decor brand.
@@ArtistiCoffeeRoasters Thanks I will take a look
This is really interesting. So baristas do this a couple times a day?
Constantly 👍🏻
Fascinating
I may have asked this once before. In any case it appears from the pdf you extract a ristretto and normale by adjusting the time. Keeping everything else the same. I was under the impression that barista's adjust the grind to get a different flow rate in order to produce a product based on the same time frame.
In other words adjust grind to produce a ristretto or normale as well as a Lungo based on the same 30 to 32 seconds. You appear to adjust the time to pull the correct grams without changing the grind.
Is this a point of contention among barista's? Or was I just misinformed and everyone for the most part follows your approach? Which should also follow when making a Lungo. Thanks
I would say that you let descriptions are maybe the older way??? Never heard that before as changing the grind like you explain will also change the flavours, we only change the time which is the water amount to adjust the recipe to a ristretto or normale with the correct grind for a great extraction.
Yes you should ideally change the grind size for ristretto or lungo. If you just cut the time short for a ristretto it will be under extracted. And if you let it run longer to get a lungo it will be far over extracted. Ideally you would be aiming for the same shot time in all cases to get the same extraction.
In reality it's more complicated to change the grind size for every drink so it's convenient to just change the time.
@@jans.7774 I agree with you. Except Artisti responded before you going as far to say they never heard of anyone changing the grind size. If correct and based on the drink may be over or under extracted I can't imagine how a Cafe, after attempting to be exacting in all other aspects of the bean, would be so nonchalant with this issue. Did Artisti say they check once an hour the flow rate of the bean? Then they are not going to adjust the grind size? Would be costly but to get it right an espresso shop should probably have three grinders dialed in for ristretto, normale and Lungo.
@@penultimatename6677 James Hoffman mentions in his video "Espresso Drinks Explained: Histories, Recipes and More…" for ristretto that changing the grind size is the better way to go and for lungo it's the only way to do it. But he doesn't go into a real explanation. In the end it's probably down to the taste, if it tastes good to you then it's the right way for you
So why do you have to change it at different times of the day?
We check that our extractions are on recipe at different times of the day. If not, then a change of the grind is needed.
Jimmy
What temperature do you extract your coffee at ?
92.5 for our blends, hotter for lighter roasts
@@ArtistiCoffeeRoasters thanks
Nec coffee
🤷🏼
nice video but where are the big secrets?... seems like any other regular dial in video out there
😆