Sunergos Espresso Training: How to Pull a Perfect Shot of Espresso
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- Опубликовано: 27 фев 2018
- In this video, we cover the details of how to pull a mechanically sound shot of espresso, how to adjust grind and shot time to arrive at a base spec, and how to adjust that recipe to taste.
Espresso making tutorials always talk about ratios like 1:2 or 1:3 but they never explain what the ratios are referring to. This video explains ratios (among other things) in such an informative and easy to understand way. Cheers!
It’s talking about the ratio of grounds to espresso, 1:2, one part grounds (18) yielding 2 parts espresso (36)
I'm a newbie coffee enthusiast with little to no knowledge about what I can get and what to expect with coffee making and its millions of variables, and I truly appreciate how considerate your video has been. How thoroughly you've introduced all the basic bits of terms, parts, and functions is quite refreshing for someone who's just starting to dive into a new found curiousity for coffee while looking for answers. Thank you!
This looks like a in house training video, but as a home barista all your videos are so informative and has helped me with my workflow.
It certainly is our in house training video! So glad it was helpful to you!
I second this! I just bought a cheap Mr. Coffee espresso machine and didn’t know anything about espresso. I did some research on RUclips before finding this video and became confused. This video was far more helpful as it gives a great guide, and it helped piece together a lot of information that I collected from other videos but never understood how they related to each other until now.
You have no idea how long I've searched for this kind of video on RUclips... THANK YOU! It explains everything I wanted to know in a simple manner, so a newbie like me would understand.
In searching for tutorials on espresso shots this is definitely the best one
fascinating how adjusting the grind time and size refines the flavor of the shot... love it!
These are the best espresso videos I’ve yet found on RUclips. You guys are awesome.
I have been making espresso at home for over 20 years and I definitely learned some good things from your video. Thank you.
Such an amazing training video. I watched so many in the past few months and this one stands out. Detailed yet simple. Thanks !
Agreed. Trying to watch/read and learn before I get my machine so I don't waste a lot of time/beans.
This video was more useful than all of the other videos that I have seen on YT on how to properly pull an espresso shot.. thank you for uploading this! 🙏💯
Great video and the first one I’ve seen with a good explanation on how to handle bitter/sour shots without changing the dosage out of machine or some other variable. Going to try this from now on and see how it goes!
I bought some of your sunergos blend last week and i was so happy with the service and the taste of the espresso!!
This is extremely helpful training about how to make perfect expresso I like coffee so much but I've never tried to make your videos significant to me thanks
This is still one of the best short but essential espresso tutorial
Wow, what a great tutorial on dialing in your shots!
OMG THANK YoU SO MUCH!! I was getting 90 gram shots from my rocket apartamento in 27 seconds but once you gave me the **chefs kiss** perfect ratio my espresso tastes like the heavens have opened and I got a thumbs up from the Ángel Gabriel…thank you thank youu! Great video, short, sweet & to the point, got what I needed.
Great video, most informative video I've found for a newbie like me.
Reading the comments here I can see I don't need to leave my own as everyone else has said what I came to say. But I'm still going to say this:
Today I got my Niche Zero, my first ever grinder. Now, I only have the Sage/Breville Bambino Plus as I don't have much kitchen space and frankly, the machine is a beast considering size, cost etc. Today I also got several accessories - a new spring-loaded tamp, a Weiss Distribution Tool, a distributor, a dosing cup for Sage/Breville, a dosing funnel, a portafilter stand/tamping station, a tamp mat...if you couldn't tell I've really decided to level up my barista skills and workflow. Until now I've been using pre-ground beans, and just the kit that came with my Bambino Plus, though the past couple of weeks I've not been using the auto-steam function, I've been steaming the milk by hand (with dire results, as I learned whilst watching you milk texturing video 😂 - another top tutorial vid btw!) I cannot wait to dial in my grinder tomorrow before work and get to brewing some awesome coffee!
Thanks to this video (and the milk texturing vid), my money won't have been wasted and my efforts won't be in vain! I knew the 1:2 ratio, but I didn't know about sour, bile-tasting coffee/bitter, woody-tasting coffee and now I get the whole "dialing in" thing which, until this vid, I thought meant just 😂😂😂😂perfecting grind size until you're getting 36-40g espresso from 18-20g ground coffee over a period of 25-29 seconds; I didn't realise grind size affected taste so much, I thought it was just under- vs. over- vs. perfect extraction (ya know, with too fine a grind size taking too long to produce 36g of espresso meaning the coffee is over-extracted, whilst a more corse grind would reach 36g of espresso way too quickly, meaning the cup is under-extracted). Even if this was all I'd learned (it's not), that's going to make a huge difference to my coffee - no other video has explained the effects on taste like you did, so thank you.
I'm no barista. I've never worked in a coffee shop, everything I've learned has come from RUclips or websites. And I've learned more over the last 45 minutes watching these two vids than I have since I learned the basics of pulling a shot on my machine 4yrs ago, so thank you! I've gotten into espresso and coffee by accident - I moved into my first place by myself and wanted something fancy yet functional, and espresso is fancy, not everyone has an espresso machine, and working a mix of long days and nights in a hospital has me needing decent amounts of caffeine, hence it being functional. Then I started liking my cappuccinos that I made. Finally, when I became ill last year I learned caffeine administered at specific times in the form of espresso-based coffee drinks counters some awful side effects from the treatment I'm on. That's when I realised I'm going to be into coffee for life - the necessity was the final push I needed to make me go from homemade cappuccinos where the coffee is only okay and the milk is over-aerated to making really delcious coffee that I want to savour rather than drink it just for the caffeine and to look sophisticated 😳😂. But even with all my new, fancy and frankly awesome tools, my coffee would still be crappy without the knowledge I've gotten from Sunergos Coffee! So, thank you! Thanks for the education, for elevating my coffee, my workflow, thank you for helping me get through my shifts and deal with my treatment's side effects, and thank you for stoking the flames of my passion for coffee, a fire that continues to grow.
Oh, and not only did you save me from wasting my money on all the tools (my coffee wouldn't have tasted much better without this foundational knowledge), but you've saved me money I was considering spending on a home barista course which was several hundred pounds! Looking at one course's itinerary, you've covered it all in two vids, most likely providing a more in-depth yet easy-to-comprehend since lesson in the milk vid (I've gone on enough, I won't leave such an in-depth comment on that vid). I hope one day to try coffee made by the Sunergos team, but until then I'll use the knowledge you've given me to perfect my espresso! Thank you! ☕️❤👍🏻😁
Great video, am gonna have to rely on this one for my espresso training.
Thank you for this video. It is very helpful and well made.
Great and simple explanation that anyone can follow. loved it,!
This is super helpful! I just started working at a coffee bar and this really helps me understand more
Damn this was such a solid explanation! I think a child could even follow along.
I like the way he teaching...thanks you so much...this video is better than others I watched lately
Eres el mejor maestro que he visto hasta ahora en RUclips, tus videos son lo mejor , felicidades 🎉
Yowza I’m in love with the efficiency!!
Great video! Very thorough and on point :)
Event hough this is obviously an inhouse training video it delves into some very important & helpful tips to ensure consistency with 18/36/27 & other set ups for in home also, thanks
Congratulations on this video! Is it simple and easy to understand but at the same time with a high quality and very enjoyable! Subscribed!
Really amazing. Learned something new. Thanks alot
... Very well done video… Precise… Good workflow and labeling… Bravo...👍...😎
These videos are the freakin’ GOAT.
Simple and hands-on. So many videos make recipes sound like they're set in stone (18g in, 30g out, 25-30 sec.). But what happens when that does not work? I specifically enjoyed the part from 08:56 min., which takes into consideration that each coffee (... each grinder... each machine...) is different. Thanks for the video - easy to follow without sacrificing taste or accuracy.
Yes thank you for this awesome video ..very helpful
its like watching a workshop. but free. thanks mate!
The video i was looking for !
Great video!!!thank you so much bro.for your knowledge to shared as🙂👊👊👊
I am not a proffessional barista, but I do work in a coffee shop.
Since you make high quality tutorioals I suggest you make one on celaning the esspresso machine - how much coffee cleaner is used, what kind of cleaner to use and so on. I don't know how it's "out there", but where I live there is a persistant "theory" (suggested by many bar owners and some of the workers) that cleaning everyday with such cleaner does harm to the machine and the overall taste of coffee.
If you're cleaning correctly the only thing you're doing is removing old coffee oils and grounds and not adding any extra flavor of cleaning compounds. Descaling is another story. Cleaning your grouphead and portafilter should happen everyday in a cafe setting.
Thank you so much sir this video is so helpful
100% great
Nice video. Thanks for this
Great tutorial 👌👍
Excellent excellent video! Thanks!
Great video.
Great video
i chuckled when you removed the portafilter scale from the bar. our cafe is outdoors so there's so much fluctuation that we're dialing in pretty much every hour on the hour. i'm sure this works for you guys, but i don't think our Peak has ever consistently dosed out the same amount over the course of the same day
Very informative, i love it.
Amazing!
You're the man!
The only tutorial I need after scouring weeks on the internet. Straight to the point with a simple measurement. But I got a question.. I am using a 51mm portafilter on my budget machine..how many grams would you reckon I weigh for a double shot
great video, thanks!
If you go by 27 secs, what if you do pre infusion? and would you start the timer when the first drop hits the glass?
Thanks
Hey Podington Bear! First things first, your video is perfect. Great to watch, and super easy to understand. And that's the reason why, I wanted to ask you more about the art of a good expresso, to reach the perfect one! :)
I have the Sage barista model. With my machine, the amount of coffee grind in my porter filter is 18gr. But soon I equalize it, than a lot of coffee fall of it. So I did not have 18gr, but less. Then, when I read the time, my expresso machine poor the expresso in 20 sec, instead to 27 sec. If you have any suggestion, I will be extremely happy to read you back. Sincerely.
20sec is good but 25 is the best. Take 19gr of coffee or adjust finer your 18gr, the result will be different, take what taste you prefer.
Hi, Olivier Ficco! I own the Barista Express machine too. If you’re not getting 18g into the portafilter, try lightly knocking the portafilter onto your worktop (preferably on a silicone tamp mat if you have one) to collapse the piling of coffee grounds. Weigh it again and grind more beans if needed. Use a coffee distributor to even out the grounds before tamping.
If the flow is too fast, grind the beans slightly coarser.
This happens to most users of this machine because of the inconsistent grinds from the built-in grinder.
Hi there, how would you do brew time, coffee quantity and ratio for a ristretto?
This is a great video, thanks for making it. Controversial question: when do you start the timer? When you hit the button or when you see the first drops in the cup? Or elsewhere?
Hello, I have been watching your videos, am new to espresso and have started enjoying it. I bought an Aeropress, and don't want to exchange it for complicated machines. It would be great if you can take us through making a great cup of coffee using Aeropress. Thank you.
This is a man who has made a lot of espresso.
So true. If he's a newbie, the movement would be clumsy. I think one needs at least two years to make smooth movement like that..
Do you not purge the group head before extraction? I thought this was essential to reduce the temperature of the water... Very nice technical video thankyou!
I usually don't understand american, but this is metric system. So thank you so much! 😀
Great video. The only thing I struggle with is the set ratio. For me different coffees require different ratios, doses, grind, etc. It feels to me like setting a set ratio such as 1:2 is a bit constraining. Would love to here your thoughts on it.
I agree 100%. Most often than not, I prefer something closer to 1:3 ratio.
The strength should not be related to taste, only mouthfeel. But in reality, you need ratio adjustments to fine tune the taste, since using the grinder for fine tuning is impractical or even impossible, depending on the grinder model.
What about pre-infusion, does that machine do any pre-infusion during the 27 second time, do you account for that at all?
So amazing...
Quick question - Im just learning to espresso and I do manage to get a 2.5 ratio shot out of 18g in under 30 secs but it's a tad too sour. When I grind finer, the water wont flow since the grind is too fine (my gringer has "dot" settings instead of those clock-like bars that allow better accuracy). What to do? I'm using a Gaggia New Classic machine.
Thx very much for the explanation. I am newbie. From what i understand is the following:
1. First you set the amount of bean to be 18gr in and out of the grinder.
2 Determine the brewing time to be around 25 seconds. Fix time.
3. You play with the grinding beans to be coarser or finer until you achieve ratio of 1 to 2. I.e 18 grams in and 36 grams out.
Two parameters are fixed:
1. The amount of grinding beans 18 grams.
2. The time in your case is 27 seconds.
And the variable parameter you are playing with is the grinding size.
I have one question:
I have Breville barista express. Should i pay attention to the pressure guage or should i ignore it?
Also one more thing: how tight do you have to "screw on" the portafilter handle? Is it really nesecary to tighten it up so that it's hard to unscrew it when you make another shot, or would this be cousing more harm to the rubber"seal?
Thank you for such informational videos, for spreading your knowledge so freely.
I'd suggest as less as possible. If the seals are new, i barely rotate the portafilter to get a nice seal. Over time you have to rotate it further and further to achieve the same result. If it's too loose, water will start dripping from the side of the portafilter, so you will definitely notice it :)
amazing.
Very niche information
Great video!
I notice the tamper wobble a bit are you not using at flat tamper? I have both and can figure out which one to use.
You should use a flat tamp and not tamp like the video do it as level as possible
So nice
What about a single shot from one way portafilter ? How much coffee from the grinder, and how long to make a shot?
Thank you
Nice work! Not sure about the angle of your tamping though - doesn't it make it more likely that you'll get a slant and therefore channelling?
If you've been tamping for at least two years, I think it won't be the case. But it could be if you're just starting out. Good point, though.
GOOD EXPLAIN
Great video! Only one observation, why not put a small scale under the brew while extracting? That way you can see if the extraction went OK each time, while not wasting time.
I think the equipments are expensive enough. But a pair of Acaia Lunars can help, indeed.
Question: is this ratio of espresso also use for prepare a latte or cappuccino? Should I always look for 1:2 ratio? Thanks!
Mostly yes, 1:2 is the golden ratio, but there are certain coffees for which this is not true. So experiment, and rely on your taste to tell you if it's right or wrong.
No, it depends on the roast. Dark to light roast is very different.
Hi, with 51mm portafilter is the same time of extraction?
I've noticed you mentioned "Grinder Temperature" in the video. Does it affect grinding process somehow? I'm fairly new to all this (trying to be a barista for my family and neighbors 😁) and I've noticed, that my first espresso shot's ratio is always less than the following. And it becomes fairly stable after a second shot... Could it be grinders burrs temperature influence?🤯
A lot of variables you haven't given enough info about to be very specific about. To answer your question, a stable grinder temp means more consistent grinding as metal expands when warm/hot and contacts when cold.
With that said you're PROBABLY having issues somewhere else IMO
Important question is about pressure and temperature . I`m trying to put this recipe into life wity my Gaggia before OPV mod and it just doesn`t work. 18g in 36g out with around 28-30seconds is heavily overextracted. Gaggia is 15bar machine (which runs 14bar on head). So is there proper recipe for 14 bar?
1.I kid you not, you could be the narrator in kurzgesagt
2. I'm so jealous that you have all this fancy equipment
@Mauricio Jedidiah Why on my comment??
Hi, I wonder if I'm over extracting as I have Ascaso 58 mm double portafilter, which reads "Precision competition filter two coffees 14gr - 1.535". I thought the 14 g was too litlle and ran too fast so I use 15 grams of coffee, extraction time is around 27 s and I aim to get 60 ml for double espresso, so I got 65.2 g out. Should I only get 30 g of coffee with 15 g of grinded beans?
Antti Tenhunen Yes. According to this video 1:2 means pull 30g espresso for 15g coffee grinds. But actually he is saying to use 18g coffee, not 15g. If your puck is too small you might change another variable that can possibly affect the taste negatively.
It's very hard for me to calibrate our machine because we have manual grinder, My grind size is 7.0 for cimbali Italiana 1912. I extract espresso for 20 seconds only but it taste good if my grind size below 7 the espresso is not good. What you will advice for me? Please help :(
Goodness!!!
Great video
ps: your shirt button is stuck on your ear
lol
Lol
I've always heard that when tampering, you should have your elbow in closer to the body like you're doing a pushup. Easier on the shoulder in the long run
if you change the grind then there is no way to have a constant ratio in 27secs I mean if you want 1:2 in 27 secs this comes from a certain grind setting. If the coffee tastes sour or bitter then changing the grind will definitely affect either time or ratio.
6:44 how does the grind lvl impact the weight of the shot? That doesn't make any sense. At the café i work at (Espresso House) I've been taught to regulate the weight of the shot through setting the water amount from the espresso machine :/
how does this all change for a double shot vs a single?
Hi, how many shots of espresso is 18:36?thank u in advance 😀
Are the earrings optional or mandatory to make a good espresso ?
Absolutely mandatory
Earrings and tattoos essential 🤌😎
The method of changing grind coarseness to achieve 36g output doesn't count with a machine that stops the extraction automatically, is that right?
I think it still counts, even with volumetric machines. If it's gravimetric, oboy.
So in a 54 mm porta filter does it require 18g of coffee. When I grind it in the Breville express it piles very high and when I distribute the coffee its all the way to the top. When I tamp it it does not go down enough like your tamper demonstration. Do I need to add less grind?
Since your basket is 4 mm snaller in diameter, it will pile higher. I would try putting more pressure when you tamp be very firm with it. The other variable could be your grind size, a finer grind will be denser. If your basket can't hold 18 grams, go for a single shot, or a smaller double. For example, instead of 18g in and 40g out, adjust that ratio, or your preferred ratio to the max amount of grind you can fit. If possible you could get a bigger/ deeper basket and portafilter.
Don't fixate too much on those 18 g. The ammount of coffee varies with the machine, the beans and the grind. So you have to figure out the right ammount for your own setup. I got a Lelit machine with a 57 mm portafilter and those 18 g would never fit with my grind. For my case 16 g of coffee is the right ammount for a double shot and with a 2.5 brew ratio I end up exactly at 40 g espresso.
If you want to test for too much coffee, just mount the filled portafilter and remove it again. Nothing should break the surface of the tamped coffee.
Bought the Breville Express yesterday, been at it all day for 2 days. Practised away about 500g of coffee by now, and I still gotta buy me a scale. For now I'm just going on taste. So far what I've learnt is expensive pre roasted coffee comes out sour or bitter, it's just a no go! I've roasted my own batch today and it's 10 times better. So this evening I got it about right, my grind size is on 3 and i tamper quite a bit harder than 15kg, also the basket appears more full than the 1 in the video, that's because it's a 43mm. With these steps I was able to get the right pressure in the single walled double shot. Where as previously I was hardly getting any pressure at all. I've noticed a considerably amount of flavour using freshly roasted and fuck sakes I managed to get my first latte art ever this evening, it was far from perfect but it was a fucking achievement for me....like after trying with a moka pot for over a year lol
Psychosis o-O which Breville did you buy? I bought a Breville Barista Touch and am having a hard time adjusting the grind setting, brew and water settings. All I want is an Americano.
@@cdcusa08 I bought the 870XL Express. The touch was way outta my budget. I think it's double the price to that of the Express. Unfortunately I can't help you out, see if there arnt any videos on the touch
this is valid for all espresso machines? (i have the cheapest machine ever)
This just furthers my decent into madness. I feel like I'm missing some key element. If the ideal shot is 36 grams how does someone make a latte or flat white with a double? If a flat white is 2 ounces of espresso and 3 oz of milk then wouldn't I need to brew two 18g shots to get 2 fluid oz for the drink? What an I missing?
Nice
Don't you do/need a quick flush before locking in the portafilter?
Yes! We recommend purging old water for 1 second. Check out the video at 3:19. Also, check out our single person espresso bar flow video to see multiple drinks in a row and how purging fits into the sequence of movements. Thanks for watching!
Definitely needed for a heat exchanger machine. You can do it anyway though to flush out dirty water and make sure the group head is at correct temperature.
Come to Houston Tx! Please we need help lol
Lol I'll help you i am also a Barista 😉
wich is better, 27 sec from the start or from the first drip?
from the start. your first drip should occur somewhere around 6-10 seconds.
At 9:35, did you say "Fruit Asses" ? Joking aside, EXCELLENT video.
How would you differentiate between sour and bitter. I think that underextracted coffee tastes bitter?
Hi! I think this is just semantics. When we say bitter in the video, we mean "ashy" or "woody." In coffee, the bitter flavor often accompanies "astringency" which leaves your mouth feeling dry. This happens in over-extracted coffee typically. Sourness occurs with under-extracted coffee and is basically the flavor of acid, such as lemon juice with only the acid... It's bright and very immediate. Check out this great resource from World Coffee Research! worldcoffeeresearch.org/work/sensory-lexicon/
Many people will describe these two as the same. www.sensorysociety.org/knowledge/sspwiki/Pages/Sour-Bitter%20Confusion.aspx
This article describes the "sour bitter confusion"
@@Adam-vx6to indeed. Think Grapefruit and Pomelo. It's difficult you know.
nice
What machine is that?
When only doing a single shot, home single use, does the time changed?
what do you mean by "home single use"?
Thank reply, my brain fuzzy, you’re doing great work. Thanks.
@@steveharvey5609 No really. English is not my mother tongue so I literally don't understand by what you mean. I do wanna help tho. What I know is you don't need to change the pulling time if you have dialed in your double espresso. But I really don't understand home single use. I don't even literally speak English for months if not years.
no time is still the same, 27 seconds is a good starting point.
That’s it! I’m buying an espresso machine