Dialling in a Light Roast Espresso Coffee
HTML-код
- Опубликовано: 29 июн 2024
- Brewing Light Roasted Espresso presents a few questions, notably what temperature to brew at, and what Brew ratio to use. Coffee Roasteries that provide details and guides to brewing their coffee, can come as a great support in finding the right recipe, for the best extraction and flavour of that coffee. Or else, specifically with lighter roasted coffee, stepping away from a standard 20-40-30 brew ratio to lengthen the ratio, decrease the shot time, lower the dose (or increase it) and turning up of the temperature of your brew water up - can all have positive effects on achieving a more balanced and sweeter brewed coffee.
Equipment Used:
Rancilio Silvia Pro
alternativebrewing.com.au/pro...
Eureka Oro Mignon Single Dose Grinder
alternativebrewing.com.au/pro...
Rancilio Naked Portafilter
alternativebrewing.com.au/pro...
VST 22g basket
alternativebrewing.com.au/pro...
Barista Hustle 58.4mm Tamp
alternativebrewing.com.au/pro...
ACME Cups
alternativebrewing.com.au/col...
Acaia Scales
alternativebrewing.com.au/col...
Toby's Estate Coffee
alternativebrewing.com.au/col...
SUBSCRIBE to the OFFICIAL Alternative Brewing RUclips channel 👉 bit.ly/2MnmLOl
LAUNCH Alternative Brewing store online now 👉 alternativebrewing.com.au/
Music:
Sourced and Licensed through Storyblocks.
#alternativebrewing #espresso #coffee 
Хобби
These videos are such gold mines and make me feel 100% justified to buy everything from alternative brewing even when there's a small price premium at times. What makes you guys stand out is how you're able to take away any pretentiousness and go through the learning journey with viewers. Keep up the good work!
Thanks so much! This was a fun video to make and certainly opened up my eyes to better coffee 🤘
Excelente gracia por los videos de expresso 👍👍
Never try light roast coffee, but this one looks good, expecially for the soft acid and a lot of sweetness. Anyway, love the video, very detailed descrption!
YESSS on the bean escape artists! Always a jumper or 2.
😂 literally every time!
Thanks cobber. That was mega interesting. Really learnt a lot there. Wouldn't have been brave enough to try that without watching this first.
Light roasts is why I am pining for something like Lelit Bianca - so I can experiment with flow and see what happens. Thanks for this video, this was cool to see, probably one of the most interesting videos you did.
You're welcome! Yes, that is one thing I forgot to mention, is the brew pressure. You would have noticed some channels there in my close up espressos - using 9 bars. At lower pressures it'd be much easier to prevent these.
Thanks, great video!
You're welcome!
ooh, I have some light roasted Panamanian beans - going to try this on my Flair 🙂
You make some really great content. Doesn’t look like that coffee is available in the US, darn.
Oh no! sorry - not yet anyway 😀 thanks for watching
Great video! Would love to try this out with a manual setup though heat retention will be an issue. I'm thinking 16g in 40g out using a Picopresso for a 2.5 ratio.
Or 17:40 to hit a similar 2.35 ratio. 40 is the max I get with the Pico.
Yeah - I'd go for a nice long pre-infusion with the Pico - and then (with that coarser grind - creating a faster flow rate) pump steadily enough to brew out faster than normal to 50g espresso from 20g dose 👌 Love my pico! But haven't tried using Light roasts on it yet
Interesting video, thank you! I usually make 1:2-2.5 in around 30s, but with one bean i went to almost 50s, and i was suprised how tasty it was, i didnt like it in that standart window of 25-30s so by playing with it, I ve managed to find something really interesting
I have done one minute shots with my Flair Signature trying to find the right setting and was surprise the shots tasted ok... the bean were from a common supermarket brand though....
@@jeremieyirmeyahu3468 with flair you can play with pressure aswell, i like 6 bar shots, and play with different flow profiles
0:31 That's how a totally normal, and not addicted to any substance person acts :)
Josh caffeinated mood hey ❤
hahaha! Not quite near my PB of averaging 20 shots a days - but up there 😂
I just figured out longer ratios for light roast on an Lance Hedrick video. I think he said you could pull longer time shot because of finer grind for light roast. My beans were more medium light but still quite acidic his way.. I got a real light roasted coffee recently. My first shots were quite fast but good and smooth then I tried to go for a more traditionnal 30 secondish shot but there were surprisingly more acidic. Looks like faster pull smoothen the shots. Still trying to figure out
(I am using a Flair Signature which isnt a 58mm basket which lead to a different technique I guess)
yeah - it might even be easier for you. - as you can limit the pressure too! It's obvious in some of the espresso closeups of mine - some channelling was happening. Increasing the extracion - you could lower the dose slightly, keep a fine grind. This will extract the coffee you have less of, more - and hopefully result in a less acidic coffee. Temperature too! I would be use boiling water with Flair
I brew mostly light roast and they require shorter brew time or they'll become quickly acidic.
So this is like a turbo shot essentially except that they usually get brewed at about 6 bars. Would be interesting to see if doing it at 6 bars on a machine that can pressure profile would change the texture and flavour notes.
100%
Nice video. Would love to see you do a grinder comparison with blind tasting! I think it’s a big content gap on RUclips with the guys like James Hoffman, Kyle Rowsell, Lance Hedrick. They do great comparisons, but never blind taste - so naturally there’ll be some conscious or subconscious bias when comparing taste between the grinders.
For the quick shots, I only drink lighter roasts and I’m a massive advocate of quick shots, aiming for approx 20 second mark. When I’ve got a new coffee, I try ratios from 1:2 to 1:3. If the longer yield gives better clarity I’ll stay there, if it doesn’t do much, I’ll go back to the tighter ratio to win back a bit of texture.
Nice! Thanks for the tips 👌 Wow! certainly has opened my eyes up. 20sec being the target brew time.
Blind tasting 👍 Happy to explore this for sure. I'm fairly off-the-cuff in these videos - rather expecting the unexpected, a bias I hope doesn't play into it - but keenly aware of how it might appear otherwise. Hopefully the next video, I'll add this approach. Thanks again!
you should check out the swiss channel „kaffeemacher“
they recently did the most comprehensive grinder review and blind tasting with over 30 grinders, and although they speak german there should be english subtitles for anyone really into coffee tasting.
Really bothers me the fact that you arent tasting the espresso. Time doesnt matter if it tastes bad. This is incorrect
I agree... taste every pull!
Interesting recipe... my tendency for light roast is higher brew ratio of 1:2.3 to 1:2.5, but usually on the longer (28-30sec) side of extraction time... I should give a very fast shot a try, someday!
Yeah - I guess it also depends on the coffee, but I'm left confused as to what to do now 😂 my mind has be blown
Another great video
The first time I heard for turbo shots from lance hedrick I was confused, I thought that the coffee will be underextracted with too thin body etc
Accidentally, dialing coffee, I had a very fast shot and the turbo shot came in my mind
Fast, I thought to cut it at about 1:2.5 and I had the yield at about 19", and I tasted the shot
The bean was a high grown Ethiopian acid coffee, difficult to extract
As I tasted the coffee I was very surprised
It was a different coffee, a different kind of coffee, but it was GOOD
The clarity was super high, no sour, no bitter, pleasant body, and a very sweet after taste
After that i continued to extract normally, but maybe for light roast you have more possibilities to have a good shot, with turbo shot
Thanks so much! 100% - It goes hand and hand with the improvements and better understanding along the whole supply chain, and tasting something new here - I think if I were expecting the shot to be similar to a 20-40-30 shot, then I'd be disappointed, but the more coffee I make - across several methods. The approaches I take, widen my understanding of where the tasty point is.
Interesting comparison! Coming from Europe where we naturally see a 1 to 2.5 ratio as the more traditional espresso ratio, I‘ve always wondered why Anglo-coffee influencers trend more to a 1:2 ratio. I think it is really because of what was said in the video that lighter roasts sometimes don‘t stand up as much in milk based drinks. However, I experience the same as we could observe here: for more fruity coffees longer ratios (around 1:2.5) and also smaller doses (I start with 15g and work up if there are issues with channeling or if the grinder struggles to produce fine enough grinds) tend to produce espressos that have more clarity and that bind in the acidity better. Of course they lack a bit in texture and mouthfeel, but I feel like you always have to die one death.
Would have been curious how the taste would have changed with the same longer yield in a longer time as 20 seconds really is pretty short!
I am European too (Greece) but the major part of specialty cafe, point for 1:2, and the same I do in my home, cause I don't want to lose texture
Some years ago, for light roasts, they used high doses of 21+ grams, lately they use about 18gr, but I am not sure which is better
"you always have to die one death" 😂 😂 It's so true!
I'd say it like, You have to know what you like, and what you're willing to sacrifice for it. I will try that shot you're atlking about and report back!
Hi, I've watched yr clip and I need help to dial in light roast
I have a Breville Barista Pro at home for 3 months now. I can dial in medium roasted beans just fine, making a nice cappuccino. But recently, I've been obsessing with medium-light roasted beans. But I couldn't quite dial in.
I've tried the combinations of finer grind setting, hotter water temp, less/more dosage, longer pre-infusion time, more yield but the result is that the coffee is still quite runny. Does this mean that the grinder in this machine is not up for the kind of light roasted beans?
But from all the tries, I prefer the taste of the grind setting at 4 (upper burr 3), less dosage (16.5g) with more yield (1:2.5) with hotter water temp (+2 levels), without messing with pre-infusion time. I've got 42g out in 21 secs, still runny but really pleasant flavor with the floral and fruity taste blended in nicely with the milk. I quite like the taste already but it is still runny and with less crema than my normal medium-roasted coffee. I've tried grinding finer, but I don't like the taste. The floral & fruity notes disappeared. Do you have any suggestion to improve this? Thank you so much.
The beans are from a local roaster, single origin, Costa Rica Mozart, Raisin Honey Process, Testing notes: Rose, Jasmine, Apple, Maple syrup, roasted on May 1st, light-medium roast.
Thanks for watching. My best advice would be - if it tastes good - don't change a thing. More crema on the coffee is not going to enhance the flavour of the beverage at this point - I was quite shocked with the Crema on the espressos I pulled in the video - as my limited experience with fast shots and longer extractions had always been in detriment to the crema. And in general - this will be the experience for most. Lighter roasts at faster flow rates and higher yields will garner beautiful floral and fruity notes, but tend not to have a lot of crema. Everything else you're doing sounds great.
You could either incrementally add extra coffee to the basket - say go for 17g or 17.5g. You may have to adjust the grind coarser again. - but this may throw the whole thing off. As well - leaving those the same - and shortening the shot - may get more crema but then you may lose the floral notes.
It is the jumping bean ....😆
hahahaha ! Yes that's what it is! I've seen it in so many others ppls videos and on instagram too. The jumping bean! full of caffeine 😂
Interesting about what you say about the number setting on the oro. Mines currently sat on an 8 for a 1 to 2 on my current beans. 🤔
Wow! That seems incredibly high! When do your burrs start touching? still around the 0 mark?
@@AlternativeBrewing I just re-checked the touch point and it’s at -1 🤨🤨. So I’ll guess I’ll be playing around with my grinder today 😅
Interesting. The beans I’m using just want to sit that high it seems… dialled back to the touch point and I’ve still ended up at a ~7.6 (~6.6 from the touch point)
Not a futile exercise though I suppose.. I had a nice double at the end of it 🤩
why were you aiming for 18 seconds? im so confused >.< i thought lighter roasts worked better with lower doses and longer ratios AND a longer contact time, is this a turbo shot?
Yes, apologies - this video is not a HOW TO on dialling on light roasts as an experiment with a Light Roast using an unusual recipe.
for my 18grm basket I use 20grm in 40grm out and for my 20grm basket I use 22.5grm in 45grm out, and rarely with my 9grm single shot 14grm in 28-30grm out
I tried a single origin today, recipe 20grm in 50.5grm out in 25sec
Did it work?
@@AlternativeBrewing beautifully
Do you purge your grinder between each grind setting?
Yes, usually I do, depends on the known retention of the grinder and whether it comes with bellow or not 😀
I struggled for a long time doing good espresso shots, until I accidently did a 20 second shot and found out that my sour was bitter😋.
From there on my brew temperature dropped, my roasts are lighter and my shot time is much shorter.
Understanding that costs me a lot of bitter espresso over almost two years.
That's stupid, light roast need higher temperature, finer grind and longer extraction with 1:3 ratio.
Always one bean.
I need that coffee container! does anyone know which one it is?
The 2.4L Semi-Black from Ankomn 👌 alternativebrewing.com.au/products/ankomn-turn-n-seal-clear-vacuum-containers
@@AlternativeBrewing
Would this work on a HX machine with no temperature control?
With a good flush first - absolutely!
It’s actually astonishing that for all these years I’ve talked up getting a good Espresso grinder - However, with these styles of extractions, brewing very fast - a great grinder may provide a heightened experience, though you’ll still achieve the recipe with something like a Baratza Encore.
@@AlternativeBrewing ok great, thanks for your reply mate.
I choke every shot when I don’t grind over 12. I don’t know why
"it's definitely noy battery acid" is not exactly glowing praise 😂
No WDT?
😱 no! I'm not even sure how I got away with this. It was summer though - possibly lots of humidity in the air already !
People googling ‘ice wine’ after watching this :)
😂 😂 You're probably right! I tried it in Canada, once. Very intense flavours.
Comforting message after spending thousands of dollars on gear: "it's definitely not battery acid" 🤣
So, RUclips it putting these “anti coffee” adverts just before your videos. Basically we’re being told we’re stupid for liking coffee just before we get to your vids…why??
That's interesting! Well actually, coffee is said to increase mental ability - but advertisers who pay to have ads on YT, can target where their ads show up (to an extent) - However content creators cannot really choose what ads show up in front of their videos. It's often the case - we'll have competing businesses aim their ads in front of our videos. Apologies in advance
video title "light roasted coffee", throughout the video "this isn't a light roasted coffee" - facepalm.
yeah definitely not Nordic Light roasts - and visually they are deceiving