The 3 Fundamentals of Seriously Tasty Coffee
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- Опубликовано: 31 май 2024
- 🔗 VIDEO LINKS
How to Dial in Espresso: • How to Dial In Espress...
Coffee Storage: • Should you store coffe...
Home Espresso Mistakes: • The top 6 home espress...
✏️ DESCRIPTION
Making consistently tasty espresso actually has less do with the equipment you use, and more to do with getting the basics right. It doesn’t matter whether you’re a professional or you’re making coffee at home - If you get these 3 fundamentals right, you’ll be making better tasting coffee than someone who has all the gear, but no idea
Sections in this video:
0:00 Intro
0:30 Fundamental 1
1:22 Fundamental 2
3:24 Fundamental 3
5:02 What's Next?
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This video and the Channel are a delight. Always friendly, non judgemental, informative and nicely put together. Keep up the top work.
I wish you would give classes in the states 😁😊 for now I enjoy all of your videos, they're very informative! I've been drinking coffee all my life, I thank my grandma for that 😅 but just recently I started to get curious about really enjoying it's complexity. as a home "barista" my coffee knowledge comes down to making it in a pot like my grandma used to do it 😋🙏🏼 no fancy measurements, no fancy equipment. But I'm really enjoying learning new things in your videos. maybe one day I'd be able to try some of those things at home 😁
Even though I know just about everything you said. it's always good to go back to the basics.
Thank you very much for your hard work on this video appreciate it very much.
Have yourself a wonderful day ☕🧋😎✌️💙💜🧡
Awesome video!
I have tears in my eyes this is goooodd
Thanks! Best coffee vids on RUclips for sure.
Good work mate, back to basics !
I've been dealing with this this week. All my extraction times/pressures are great but my coffee is still bitter. This helps!
Awesome Bro Thank you so much for a clear concise right -to- it approach. This can be overwhelming and I've been at it for twenty years. What you point out are the crucials to success!
❤ when I first started drinking coffee, I had no idea it’s part of science and part heart. Thank you for the video! I will be sure to apply some of your tips.❤
Nice video guys
Pre-infusion. is there a recommended time??
Keep em coming.
Thanks for bringing it back to basics! I'm going to try shortening the brew time to 25sec by grinding coarser. I've been doing: 1:2 (17in/34out) in 30sec, with a mainly Brazilian blend, in an endless search for that elusive chocolately semi-sweetness...
Hi, thanks for the video
Please let me know what kind of coffee beans are good for v60 ? 🙏
Is there any way to get control of the brew with a home machine espresso? I mean they have locked time for extraction, a limited space in the filter to put the grounds (my krups double espresso filter only allows me to put like 14g in it, I add any more and it either overflows out of it or is too dense for the water to go through), the only thing I can change is the amount of liquid that I get at the end, you have any tips for when you have those restrictions? Thanks for your content by the way!
Nice video❤️🥰
Back to basics. Everything he says here is true.
For the first point, I had a barista train and organise my coffee machine before my bakery opened - we tested it with cheap Lidl beans to get the gears right and by the end that coffee tasted just as good as the expensive beans I buy now. Do you know what’s up with that?
Does these fundamentals also applies for non espresso like coffee (manual brews)?
Hey! What storage box is that?
What brand are these mugs?? I love them
Great video.Thank you. May I ask a question? When you start the process of 'dialling in' with the 20g/40g in 25 secs, are you doing a straight 9 bar pressure beginning to end of the extraction? Then proceeding to the tweaking. Thank you,
Typically anything between 8-12bar is Industry standard. It's another variable that can be tweaked, but if you're just wanting a coffee, I'd leave it alone unless you're really planning to dive deep into what a coffee has to offer :) and it would be a final variable I'd play with.
❤❤❤❤thanks
You mentioned roast date being on the back of the bag but what sort of range of dates since roasting is best? One of my local coffee shops does discounts on older bags which is lovely but I don't want it to be ruining my coffee!
Depends on method for packaging. If it's hand packed it, can stale quicker than nitro-flushed technology. Nitro-Tech. offers up to six months of freshness on average, but the moment it's opened that freshness dissipates incredibly quickly.
Generally we leave coffee to rest after roasting anywhere between 5-7 days before sending. We did see an average range of peak freshness being attained at the 11 day mark across our range of coffee's we sell. You can find more info on our video here: ruclips.net/video/RGUbCGxQsHs/видео.html
A lot of times when our cafe's grinder gets out of balance, it takes many tries to set it back up. Yet, our professional barista sets it up once and when we start using it straight away, it just not right looking. The amount is small, the seconds are less than 20 and crema gone. So i set up myself xD When you need sth done right, you gotta do it yourself :D
I making my coffee (18,3 in/39out) espresso
2:57 40grams per each espresso or in total?
How do you measure extraction time? From when coffee starts coming out of the portafilter or as soon as preinfusion starts?
As soon as the water hits the coffee (when preinfusion starts)
20g ground coffe to 40g espresso with a 25seconds extractime time HOW COME .maybe the grind size is too corse
I feel stupid of this question but i ask it anyway
If i used to make longer espresso (the ratio is 1:4-5) on non-commercial coffee machine (in Indonesia they name it Ferrati Ferro FCM 4656)
My ultimate question is whether i used the continue to use that machine (with the brewing bias method and ratio anyway) or should i ask my boss for coffee dripper instead?
I tend to have real answer although my question is terribly ridiculous
Btw tbh thanks for everyone who pay a bit attention of my question 🙏
I do really hope some advice or bliss from the coffee pro here
Espresso and a drip are very different appilcations for coffee, it comes down to what you're trying to achieve :) Punchy - stick with Espresso, clear & vibrant, try the dripper :)
i believe 40secs
per grms per ml
Good video but its not that simple its yes and no, you need the whole package to work ! If you have the wrong grinder to grind fine enough or the temperature on the machine is set too high or too low, the pressure is too high, regardless if you do everything else right you will still have bad coffee. People simply need to do their homework!
Absolutely! To really get the best out of coffee there are a lot of variables to consider; but fundamentals are just that, the first things to start with before even zeroing in, on the perfect cup.
Wait, wait, wait! You mean to tell me, there are people in this world, that would buy an end game espresso machine and then use pre ground?! I don't think fixing their coffee is a solution. I think fixing their brains first is more important.
I second that
and theres even a woman in youtube used instant coffee instead of gound coffe.
Like he says all the gear but no idea!
@@jamaenchannel can i please get the link to this? Lol
To adjust everything based on the recipe you will pretty much waste the whole 200g bag for your $20.
too broke for airtight container XD