Changing a ratio from 1:2 to 1:1.8 is an increase of the ratio (of coffee grind weight to yield weight), not a decrease. So maybe it would be better to write 'decrease relative amount of water' instead of 'decrease ratio'. Also, in the example, it's not 40g extracted but 40g yield (liquid in the cup). You can't extract 40g from 20g of coffee. So to beginners this version of the coffee compass might be confusing.
correct me if im wrong, ratio and grinding are basically same thing, both done meaning to change the brew pressure. Maybe consider temperature as the 2nd parameter
When I get that impression of saltiness in coffee, it is often linked with some high acidity, so I would treat the coffee as being too sour. But this is just my guess. I am really wondering when compound in the coffee gives that salty impression.
You are not in the zone. Try to get in the zone first (Lance has a video on that): E.g 16g in 32g-42g out, 25-32 secs. Salty means, way too short, too acidic.
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Helpful! Simplifying what can be so confusing for a beginner.
Came to this 3 years later but wanted to say this is great! It really helped me
The "algorithm" pushed it to me this morning. Glad it did.
Gonna print these out and leave them at bad coffee shops
I like where your head is at my friend 👌
Quick and easy explanation to help dial in. Love it!
Thank you for sharing. I find it easy to understand and very practical to follow.
best guide and make me cofidence to dial in espresso thank great video sir .
Love the explanation and visual. Makes a lot of sense! Time to dial in my sour expresso from this morning 😂!!
I'll just say this is first comment by on this amazing video. Thank you good people, now all we have to do is to share it 🙃 Grazie!!!!
Changing a ratio from 1:2 to 1:1.8 is an increase of the ratio (of coffee grind weight to yield weight), not a decrease. So maybe it would be better to write 'decrease relative amount of water' instead of 'decrease ratio'. Also, in the example, it's not 40g extracted but 40g yield (liquid in the cup). You can't extract 40g from 20g of coffee. So to beginners this version of the coffee compass might be confusing.
correct me if im wrong, ratio and grinding are basically same thing, both done meaning to change the brew pressure. Maybe consider temperature as the 2nd parameter
Can you add how to change temperature to change your flavors?
Now I need to figure out the difference between sour and bitter. Is this ph?
The download link for the compass is broken on the site. Would you be able to fix it?
🙏🙏🙏
The link to Espresso compass on the website are dead
How do you overcome sour-bitter confusion?
It makes sense, but why adjust more than one dimension at a time? Just don't add those diagonal cases.
And what if the espresso taste salty ? What should i do?
When I get that impression of saltiness in coffee, it is often linked with some high acidity, so I would treat the coffee as being too sour. But this is just my guess. I am really wondering when compound in the coffee gives that salty impression.
You are not in the zone. Try to get in the zone first (Lance has a video on that): E.g 16g in 32g-42g out, 25-32 secs. Salty means, way too short, too acidic.
4 minutes of reading texts on a single picture... omg...