Espresso Basics Live Class
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- Опубликовано: 28 сен 2024
- Espresso Basics Live Class with La Marzocco Home - Recorded Live on March 27, 2020.
Class Description:
Making your own espresso at home is as satisfying as it is delicious. Learning the steps to pull a shot is simple, but learning how to manipulate the variables of extraction is a long-term pursuit. Join us online to learn the basics of espresso, and discover how easy it is to fall in love with the ritual of being a barista in your own home.
La Marzocco Home educator Leah Muhm will be on-hand to teach you how to make espresso, talk extraction, and demonstrate the La Marzocco Linea Mini. Afterward, we’ll open it up for a Home Espresso Q&A.
Together, we’ll cover:
Basic Espresso Theory
How to taste espresso
Targeting your ideal espresso brew ratio 
Развлечения
Revised title: Espresso Master Class.
Learned soo much.
Thanks
I've learned in 2 sessions what it took me 6 months through other videos. Thank you so much Leah!!
You're a very good instructor. Thank you for making this class available to the public.
Wish this had been recorded in HD. At least 1080p. 4K would be better. It's 2020! Your phone can shoot 4K.
Truly wanna say thank you, thank you. One of the greatest videos I have seen with lots of knowledge sharing , well explained, well structured, well demonstrated and overall well answered those questions. Keep up the great work.
This was really excellent. I never thought of weighing out my shots before. Many pieces of information that completely changed things for me. Thanks!!
Leah - thank you so much for putting together this excellent video - especially during such a rough time for us all
Leah,
This is the best instruction i have received about espresso on the internet (or in person!). Thank you so much for sharing your knowledge and creating so many good analogies to make it easier to understand. I am looking forward to the rest of your videos!!
Thanks!
Great tutorial!
Picking up my Mini later today. When do I start the timer? When flipping the switch or when first drop appears? Great instruction.
Thank you so much! Amazing video with very detailed explanations.
What a great video, brilliantly explained xx
Many congrats. Very explanatory video!
This is an amazing video! Thanks!
This was awesome. Thank you.
Thank you! Amazing content!
Thanks!
Thank you
Should we time the brew on the first drop of the espresso or the moment we push the paddle?
We start timing when the pump is engaged-so, when you flip the paddle
La Marzocco Home thanks for the info! Appreciate much!
Good job 👍🏼
Is it because linea mini doesnt have pre infusion system so you start the time after push the paddle? How about machine that has the pre infusion system? Thanks
@@donnyharyono7869 I want to know too, please?
Thanks for the great video training. I wanted to ask you what size basket and coffee grams in and out seem to work better for you to reduce any channeling in the puck?. Also, are you using any pre-wetting time?. Thanks!
Hi Leah,
maybe this will be interesting for the forum here. I have noticed when switching from dark roasted espresso beans to medium roasted I have to substantially change grinding direction to finer. For example today was doing medium roast from Peru 7 days old beans and pushing my ECM 64 mm flat burr grinder close to its limits yet not reaching brewing pressure of 9 barrs, just at 7.5 barrs. Could you share your thoughts on this subject? thanks
I see lots of questions but no responses. There were lots of answers in the "Dialing in espresso by roast level class".
Question. I have a Quick Mill QM67 as my first espresso machine and it has a shot timer that starts as soon as the lever is pulled. I’m using a sette 270wi grinder and have stAnthonyIndustries distribution tool/tamp. I also have a Lunar scale that I’ve been using the timer function that starts at first drip. I’ve been doing the 1:2 ratio with a 20g shot, what window of time should I be using to see how I’m doing? The machine timer or Lunar scale timer at first drip? I’m going back over videos to help me figure this out. I was pulling some good shots with a darker roast, but then I ordered some recommended espresso beans from a well established company and they happened to be a medium roast. I couldn’t get a good tasting shot for the life of me. Went through quite a bit of the beans and gave up. Used the rest for cold brew and went back to the dark beans for now. I’ll be watching the rest of your videos.
Go on dear
I assume the liquid does not include the crema which is why you're weighing as opposed to using volumetric output? However, my equipment manufacturer's manual says for double single wall (non-pressurized) basket to use between 15 to 18 grams and grind to produce 2 oz or 60 ml yield in 20-30 seconds. Is volumetric output for beginners? I know many coffee houses that list their espresso by volume. Dies the SCA have a recommendation?
I suggest always going for grams in and grams out, as the age of the coffee will change the amount of CO2 trapped in the coffee and therefore the volume of coffee out will change (CO2 being released during extraction and creating the crema, more crema = more volume but not more weight or coffee).
Measuring by volume is generally just an old fashioned way of measuring espresso, something people did before mimi digital scales. Measuring by volume is a disaster imo... and will drive you crazy.
Generally 18g in, 36g out in 25-30 sec is a good starting point...👍🏼
@@samwilliams3966 I'm not a coffee expert by any means but it seems to me the so called experts, retailers, manufacturers and coffee industry as a whole should get their act together and not confuse average consumers by recommending different procedures, processes, and measurement standards. That said, I am no idiot. I am retired now but I was a quality assurance professional. It was my job to set standards and perform measurements to ensure consistency and to determine when to chase out of control output a.k.a SPC. The coffee industry likes to use grams and milliliters interchangeably but they are different measurements and for the reason you yourself have stated 36g of espresso does not equal 36ml. But I've read and heard nonsense that 30 grams of water is egual to 30ml of coffee. It ain't true. ;-)
@@ggivensjr couldn’t agree with you more! Totally agree...
Hello, Leah! Thank you for a great and inspired video. I hope you still take questions. You say that dense coffees typically from Kenya and Ethiopia requires a coarser grind, also because lighter roast contributes to the density. I see that other sources recommend finer grind for more dense / lighter roast, because finer grind gives more surface and help with better extraction. Maybe it is because you stick to a fixed time for the extraction, and you need to go coarser to extract in the same amount of time for a more dense coffee? I guess those who choose a finer grind also will need more time to get the same ratio. Grateful for comments on this, if you are still available :)
If light roast is like burnt wood, I'm a contest grill master, then it's the liquid that gives it the density because charcoal before adding water to cool it down it is super lightweight.
𝖙𝖍𝖆𝖓𝖐 𝖄𝖔𝖚
Thank you so much for taking the time to make these - they are so informative. Really appreciate all the time you’ve all put into these. (hey Dave - hey Ben - miss you guys) PS Leah, you’re an amazing instructor - thank you for sharing your knowledge.
You are an excellent teacher! Now I finally get the timing concept! Thank you!
You’ve such a pleasant personality and engaging smile... love your presentations.
Great vid! I definitely have a better understanding now. Thank U!
This is so great in so many ways. Thank you Leah and thank you La Marzocco. Loved the discussion of sweetness/body/acidity.
Hi Leah, do you start counting time from first drop in cup or from the moment you trigger the machine on? Thanks
Fantastic and informative video. Thank yall for taking the time to do this and you're a great teacher!
HI, I hope you're still answering questions. But does elevation come into the equation with setting temperature on a GS3-AV. I live a 6,600 ft. / 2000 m
Thanks, I've enjoyed your videos.
Great video and tons of great information! Can we talk more regarding pulling shot from using different kind of roast? What adjustments we should accommodate? Also, any plan discussing shot tasting?
I am so grateful , i have found this channel .. .i am so eager to learn more about coffee and as a barista and thank you so much .. .
Thank you Leah! That was a really great and educational session
Why does her voice cracks like sues about to cry?is she OK?
Mahalo Leah!
.
The tension of learning about making good espresso is flooding out of my body. I feel like you 'have my back.' Thank you so much. I've had my first machine for about three weeks now and I've been making some hard-earned headway. Determination is a lot of the battle. With this video I'm getting the double pleasure of having some of my practices reinforced, and so many other questions and concerns answered, without having to dig for every single one in different videos. Thank you from the bottom of my coffee-loving soul. Was it the original "Lincoln Lawyer" movie where Matthew McConaughey said something like , "Explain it to me like l'm a four year old." Or words to that affect.
This 1st time I've heard someone explain why to stir the espresso. All this time, 8 years, I've always tasted the crema without stirring. So that's why my pulls always taste bitter no matter what I do. I think it was James Hoffman that said not to stir the espresso? Also Hoffman said coffee sweetness is different than sugar sweet which I don't understand. To me sweet is sweet. Acidity is there like in dry wine.
Absolutely incredible thank you for taking the time to go through all this!
Leah very nice video. Thank you so much for taking the time to go through the motion. Leaning hard on purchasing this espresso machine.
My Breville Oracle is on its last legs and I think I need to level up to a more prosumer platform. Nicely done👍
Excellent video! Plain language easily understandable. I am thinking about investing this machine and have been doing my due diligence this video has come perfect timing! Lots to learn but also fun!
Hi, I am new to La Marzocco Linea Mini. Coming from Switzerland and appreciate your videos and class. Thank you!
Extremely helpful information! Excellent video ☕️
Thank you for the video. Very informative. Your cooking analogies really work well for me.
I’ve had an espresso machine for about three years send have been watching videos for at least that long and this is the first time anyone explained what portafilter means.
Learned so much, and loved the science behind espresso extraction. Thank you!
Great video! Really good tips to change setup for better shots! Thanks
Thanks for making it available! I could not be online for the live event!! Thanks a lot
Really great delivery of information. Thank you for putting this together!
Great video!! Question: Is it OK to use water from the RO systems?
Thank you Leah. You are a terrific teacher. Blessings..
Wow! Great lesson on making espresso! Thank you!
Delightful, very informative session. Thank you.
Such an awesome class! Thank you!
Thank you for the class, is there any local coffee brand recommendation in New York/New Jersey area? I am really obsessed with Starbucks Blonde Roast, please recommend me some coffee I can try, thank you!
Try 7-11; or Dunkin’ Doughnut.
Most informative video!
Your the best teacher ever
Thanks a lot
Great info
Bravo
Very useful class! 👍 Can I just point out that portafilter doesn't mean portable filter, but filter (or basket) holder. At least in Italy it's what we mean when we speak about the "portafiltro" and the "filtro" (what you call basket)
VERY good, informative video. I have one only one criticism. Instructor is very learned at her craft but speaks a little too fast for a beginner trying to soak in all this information. Of course if I was a beginner I could go back and play it again and again which is the good part of being on video.
Basics is that machine you are using cost over 5000.... that i can not affordable....